Lentil keema


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lentil keema
I know. There are so many vegetarian Indian dishes so why did I make a vegetarian version of a meat dish? It just seemed like a good substitution—I like how nearly any recipe calling for minced meat can be altered with a lentil replacement. But they’ve got to be the small lentils such as black lentils, lentil verites or puy lentils. And you know what? This veggie/vegan keema turned out delicious. And there you have it.

Make this as a side dish of a larger Indian meal or have it on its own as part of a simple dinner. My day flew by so no fanciness at our table tonight. Dinner will be this gorgeous lentil keema, leftover rice from last night, roasted potato wedges with cumin and steamed broccoli.

Ingredients for lentil keema
Serves 2 or 4 as a side dish
3tbs tbs coconut oil (or ghee)
1/2 large onion, diced
1 large tomato, choppped
1 green chili, deseeded and chopped
3 cloves garlic
1 tsp fresh minced ginger
2 tbs chopped cashews or cashew meal
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp mild chili powder
1/4 tsp turmeric
2 cloves
seeds from one cardamom pod
pinch of coriander seeds
piece of a cinnamon stick (break off a small piece)
black pepper
sea salt
1 1/2 cups cooked lentils (or a bit more)
about 1 cup of water
1/2 cup to 3/4 cup peas
3 tbs fresh cilantro, chopped

1) Put the cloves, cardamom seeds, coriander seeds and sea salt into a pestle and mortar and pulverize.
2) Heat up the coconut oil or ghee in a heavy-bottomed frying pan and toss in all the vegetables except the peas and cilantro.
3) Fry gently for about 10 minutes and then add in all the spices and fry another minute.
4) Add some or all of the water and lentils and cook gently another 10 minutes. Keema should be a bit dry so watch the water so that it is absorbed but everything doesn’t completely dry up and burn.
5) Taste and add a little more salt and pepper if needed.
6) Lastly add the peas and cilantro and cook gently just another minute or two to heat up. Reserve some of the fresh cilantro for garnish.
chopped veg
lentil keema second pic

Green chutney omelette


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green chutney omelette
green chutney omelette
green chutney omelette
green chutney omelette
green chutney omelette

A nice change for an omelette. Include cheese or not. Zingy, a little spicy and quite healthy (especially with no added cheese or yogurt) for a mid-week breakfast. Homemade green chutney is also great in a grilled cheese, a bombay sandwich (one of my favorite sandwiches), on potatoes, scrambled eggs, hashbrowns, etc.

Ingredients for one omelette
3 eggs, beaten
salt and pepper
green chutney*
shredded cheese (optional)
greek yogurt (optional)
mango ginger chutney (optional)

Green chutney
1 cup fresh cilantro/coriander leaves
1 tsp fresh ginger
2-3 cloves garlic
2 green jalapenos (with a sprinkle of seeds left in for spice)
a handful of fresh mint, chives, basil if available
1 tbs of nuts such as cashews or peanuts
juice of one lime
salt and pepper
dash of water if needed

See this recipe for a similar mint chutney

1) Make the green chutney by tossing everything into a blender or food processor and pureeing. Deseed the jalapenos first but add in a few of the seeds for a little extra kick.
2) Season the eggs with just a little salt and pepper. Heat up a tbs of butter in a frying pan until quite hot and pour in the beaten eggs.
3) Cook the omelette as you normally would (unless you want to follow my system) and then spoon about 2-3 tbs of chutney in the middle before folding over.
4) Serve plain or with greek yogurt, shredded cheese and a sweet chutney like mango ginger chutney.


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