Recipes
Lauki with Mung Beans
You will need:
1 small lauki
1 small bunch greens of your choice (spinach, kale, chard etc.)
1/4 cup mung dhal (split hulled mung beans)
2 tsps spice mixture recommended for your skin type
1/4 tsp minced fresh ginger root
1 tbsp ghee (clarified butter)
Salt to taste
Peel lauki, cut into half lengthwise and scoop out and discard seeds.
Chop lauki into 1/4 inch pieces.
Wash greens and chop leaves into small bits.
Steam greens and lauki for 15-20 minutes.
Wash and cook mung beans in water until soft. Drain.
Heat ghee in a pot until clear.
Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.
Add the dhal and vegetables and salt to taste. Mix well.
Serve hot with a whole grain of your choice.
Lentil Dip
3 cups Lentils, cooked
1 Onion, medium size
1 – 6-oz. can Tomato Paste
1/2 cup Lemon Juice
1 cup Water
1 tbsp. Chili Powder
1 tbsp. Cumin, ground
1-1/2 tsp. Basil, dried
1-1/2 tsp. Cilantro, dried
Hot Sauce or Cayenne Pepper, to taste
1/16 tsp. Stevia Extract Powder (optional to sweeten)
(To cook lentils, place 1 lb. of cleaned and rinsed lentils in a pot with 5 cups of water. Bring the water to a boil, cover the pot, and lower the heat to simmer. Continue cooking until all of the water is absorbed into the lentils. Leftover lentils can be stored in the refrigerator in a covered container for several days.)
Place 3 cups of the cooked lentils in the container of a high speed blender.
Peel and wash the onion, cut into chunks, and add to the blender container, along with the other ingredients. Cover the container, and run the blender at high speed until the ingredients are creamy smooth. Use the tamper as necessary to ensure complete mixing.
Serve and enjoy! Lentil dip is also great on a baked potato, as a sandwich spread, and as a salad dressing. Leftovers can be stored in a covered container in the refrigerator for a few days.
Lauki Channa Dal – Thanks to Priya at http://www.365daysveg.wordpress.com for this wonderful recipe! Visit her site often, as she has some really good recipes out there!
Recipe:s
1 medium size Lauki
1/2 cup channa dal (split yellow chickpeas)
1 medium size onion chopped
1 green chili chopped
2 – 3 tbsp dahi or curd(yogurt) beaten smooth
2 tsp red chili powder
1 tbsp dhania or coriander powder
1 tsp turmeric powder
1 tsp black mustard seeds
1 tsp urad dal
Salt to taste
2 tsp Oil
Pressure cook the channa dal until soft. Remove the skin of lauki and cut into small cubes. You can either pressure cook lauki until soft or place it in a vessel with some water, cover it with a lid and cook until soft. Heat oil in a pan and add the mustard seeds, let it splutter. Now add the urad dal and wait until it turns golden brown. Now add the chopped onions, green chilies and saute well. Add the chili powder, dhania powder, turmeric, salt to the dahi and mix well. Add this mixture to the onions. Let it cook for sometime until oil separates. Now add the channa dal and lauki and bring it to a boil. Garnish with cilantro and serve hot with rice or Paratha’s or Chappatis or Rotis or Naan bread or Tortillas.