Chana dal with spinach

Meredith's recipe:

2 Tbsp oil or ghee

1 medium onion

2 cloves garlic

2 tsp grated ginger (2 cubes)

2 tsp turmeric

2 tsp ground coriander

1/2 tsp ground cardamom 

1/2 tsp cumin

pinch cayenne

1 tsp curry powder or garam masala

2 curry leaves

1 bay leaf

1 Tbsp tomato paste

1 1/2 cups chana dal, split and rinsed

3 cups of water + 1 cup of broth

1 pound fresh spinach, chopped, or frozen

Chop the onion and saute in a a couple tablespoons oil or ghee for around 5-8 minutes, until starting to brown.

Add the turmeric, coriander, cardamom, cayenne and curry powder and saute for 30 seconds. Add the garlic and ginger and saute for another 30 seconds, until fragrant. Add the tomato paste and cook for another 30 seconds. 

Add a splash of water to slow the cooking. Add the chopped spinach and saute for a few minutes until all the spinach is wilted. 

Add the 4 cups of liquid, the bay leaves, and the curry leaves, and bring to a boil. Add the chana dal and cook for about 45-60 minutes, until dal is softened. 

Vegetarian Poutine, Quarantine Edition!

Three part recipe: Potatoes, Gravy, assembly!


Oven fries:

3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder

Mushroom gravy:
(Adapted from Chef John's version with a few minor additions.)

1/4 cup butter ( 4 ounces)

16 ounces sliced mushrooms

1 cup diced onion

1/4 cup all purpose flour (or as needed)

1 quart beef stock Vegetable stock (we use Better than Bouillon)

1 pinch ground black pepper (to taste)

fresh thyme leaves (or dried, to taste, optional)

salt (to taste)

Smoked paprika

Cayenne pepper

Cheese curds, 8 - 10 ounces

(Could use any mild semi-soft cheese if no curds in your freezer!)

For the fries:

Preheat oven to 450, convection

Wash potatoes (I leave skins on)

Cut potatoes into thick sticks.

Rinse twice and dry on towels for half hour or so.

Place in bowl and add oil and mix to cover all with il.

Sprinkle with salt, pepper, garlic powder to taste.

Spread in single layer on jelly roll pans or whatever you have.

(Will take two at least to spread them out)

Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.

Start the gravy while waiting for potatoes to dry or even after potatoes in oven:

Melt butter in large pan 

Add mushroom, cook until most of water evaporated.

Add onions, cook until most of water evaporated.

Add seasonings as desired.

Add flour and stir. Cook until a little color in flour.

Add stock in thirds, stirring until thick before adding next bit.

Turn down to warm or off, as potatoes are probably ready.

Assembly:

Pull out one tray of potatoes, and transfer to an oven proof casserole dish.

Spread half of cheese curds over these.

Pull out second tray and repeat.

Return to very hot oven, uncovered.

When cheese is melted and/or starting to brown, remove from oven.

Pour half of the gravy over the over the dish and serve.

Put remaining gravy in server for table.

You're welcome!