Kitchen Sādhanā
A cooking workshop
ingredients and equipment
Dahl
1 cup split red lentils or mung bean
8 cups water
2 cups of squash
1/8 of Asafoetida
1 cup of carrots
2 tablespoons ghee
1 small yellow onion, diced small
4 cloves garlic, thinly sliced
1 (1/2-inch) piece fresh ginger, peeled and minced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 bay leaf
2 diced large, ripe tomatoes
For the tadka: (Tadka is commonly used as the finishing touch in dals
2 tablespoons ghee
1/2 teaspoon whole cumin seeds
1/2 teaspoon coarsely ground black pepper
2 cloves garlic, coarsely chopped
For serving:
1/2 cup fresh cilantro leaves (optional)
Equipment
Small saucepan
2 Medium skillet
Fine-mesh strainer
Wooden spoon
Measuring cup and spoons
Chef's knife
Cutting board
Food processor
small blender like "Ninja"
Mortar and pestle
Winter Masala
2 tablespoon of Cumin seeds
2 tablespoon of Caraway seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
3 cloves garlic
1 fresh ginger root ( 2” piece)
Coconut Chutney
1 grated unsweetened coconut ( you can find it Frozen at “Freshco” at Dupont and Dufferin)
1 tablespoon chopped onion
1 fresh green chilli (serrano or Thai)
11/2 teaspoon chopped ginger
¼ cup loosely packed fresh cilantro leaves
¾ teaspoon salt
¼ cup of fresh yogurt for vegan version soak ¼ of cashews overnight
2 tablespoon vegetable oil
½ teaspoon of mustard seeds
2 dried red chilli
8-10 fresh curry leaves
Sauteed Golden or red beets
1 Tablespoon of Sunflower oil
Tablespoon of Late winter masala
2 yellow onions or shallots. Half moon slices
1 teaspoon sock salt
2 tablespoon minced fresh parsley
Energy balls
300 gr cooking pitted dates
7 dried figs
50 gr of sunflower seeds
50 gr of pumpkin seeds
1 tablespoon of raw cocoa powder
1 table spoon of coconut oil
A bit of vanilla extract
A pinch of cinnamon powder