Tag Archives: daal

Lazy Vegans: TV Dinner 4

So we’ve been throwing ourselves on these TV dinners with reckless abandon. Well, not literally throwing ourselves since they’re in the freezer.

This one is another Indian delight: vegetable korma. This is something I’m used to from a favorite Indian restaurant. This version was much lighter than the restaurant styles I’m used to and I am a fan. The korma was lightly spicy and flavorful. The vegetables had a good texture. The rice was fluffy and the peas were firm. The daal was savory and smooth.

I’d do it again… if I’m feeling lazy.

This is Brent and Christie, signing off!

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The Other Lazy Vegans: TV Dinner 3

Amy’s has been doing well so far with their tamales so we’re branching out to try some of their Indian dishes.

This is their Mattar Tofu. It’s vegan and gluten-free.

It looked good right out of the box and went into the oven for a quick easy meal. So check this out: after heating it looked appetizing and smelled even better. We didn’t do much to it as we were eating.

This is an improvement on the tamales. I added some flake red pepper but no extra salt needed. The rice was a good texture (even if it hadn’t been previously frozen) and the veggies weren’t mooshy.

The ingredients and nutrition were pretty good. Like the other dishes in Amy’s vegan and gluten-free offerings, it contained a modest amount of oil and was salty but it was tasty, easy and not terribly expensive. I’ll probably make my own next time but I might buy this again.

This is Christie, signing off!

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Daal Biryani

Bryani is a dish that’s a regional specialty in one of my co-workers’ home town, Hyderabad, India. She gave me her recipe which calls for lamb and asked me to know how the vegan version pans out. I told her I planned to use lentils and she corrected me, “daal” so that’s what I’m calling it. We used the following:

1 cup of lentils or black-eyed peas, soaked and drained
1 cup split lentils, washed and drained
2-3 chili peppers (we’re using 2 jalapeƱos)
1 big toe sized piece of ginger, sliced
1 thumb sized piece of turmeric, sliced

some curry leaves if you’ve got them
2-3 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 carton of silken tofu
juice from 1 lemon

2 medium onions, sliced into strips
4 smallish tomatoes, chopped into bite sized pieces
4 medium white mushrooms, chopped into bite sized pieces
1 pinch of cumin seeds
3 bay leaves

corn oil

1 cup of basmati rice

Put a tablespoon or so of corn oil into a large pan and add the cumin seeds. Heat it until they start to sputter, then add the onion, peppers, ginger, turmeric, garam masala, coriander, cumin, tofu and lemon juice into a large pot, add a little corn oil and stir fry. Add about 1.5 liters of water and use a hand blender to mix everything into a smooth creamy broth.

Chop your veggies while that heats to a simmer.

Now mix in the veggies, legumes and rice.

We added eggplant in addition to mushrooms. They’ll float to the top, this isn’t a problem; it means you won’t need a lid.. Cook until all the water is absorbed and the rice and legumes are tender. This will take about 1 hour give or take 15 minutes on low heat. You can also bake it at 350F/180C in your favorite baking dish for about an hour.

This is a great meal for hungry people who like curry. I don’t know how it measures up to the carnist version, but we managed to eat all of it within 2 days and considering it was almost too big for the pot I was using, this is really saying something. Brent wanted to add some chopped green peppers to the mix immediately before serving next time for a sweet crisp crunch and I agree that would add something. If you try it, let me know. Enjoy!

This is Christie, signing off!

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