Lentil, The Other Protein

Easy Dal Makhani with Salsa

Cool Cucumber Salsa

Didn't think we would see much sun this summer...especially with all the rain in the last couple weeks. However by clockwork, in the third week of June, the sun came up and dried up all the rain. Additionally, in the last week, it scorched us all with temperatures in the high 80s and 90s. It hardly gave us time to adjust to climate and temperature changes. It's important to keep cool and stay refreshed in this weather.
Some of the ways, we stay cool is by enjoying yummy delights like mangoes, spritzers, iced teas, and salads. Summertime also brings a lot of families and friends together for backyard parties. We came up with this new fusion recipe for a salsa that incorporates cucumbers...and not just as a garnish but as the main ingredient. It has a bit of everything; heat, sweet, tang, and surprisingly crisp flavor.

Ingredients:
- 1 long firm Green Cucumber, peeled and chopped
- 2 Green chilies, chopped
- Walnut size ball of Tamarind
- 1½ tbsp of Brown Sugar
- 1 tbsp of Dhanjeera powder
- ¼ cup Coriander, chopped
- ½ tsp Salt (adjust to your taste)


Add a little water and soak tamarind until soft (or microwave for 30-40 seconds) and put aside. Put all the ingredients into a blender or food processor and use chop mode to mix all the ingredients well. Helpful Hint: Do not pulse until it's a smooth paste unless you want to drink the salsa. Pour out the mixture into a presentable dish and enjoy with your favorite chips.

Chunky Chana and Potato Dip

Oh thank heavens for Lentil goodness!

Ingredients: 

- 2 cups of Whole Chana (Black or Green Chana), soaked in water overnight

- 7.75 oz of Salsa (Spice level - Medium)

- 1 medium Potato

- 1 tbsp Ginger-garlic paste
- 1 tbsp Dhanjeera powder 
- ½ tsp chili powder

- ½ tbsp or as needed of Salt

- ½ cup of Cilantro/Coriander leaves, chopped

- 2 tbsp Vegetable Oil

Procedure:

Peel and cut the potato into cubes. In a pressure cooker, heat oil and add dhanjeera & chili powder and ginger-garlic paste. Then stir for 2 minutes. Next add salsa, the whole chana (soaked and drained) and potato pieces. Mix well and then add ½ cup of water and cook under pressure for 10 minutes. Slightly crush the chana and potatoes to make some gravy before the mixture cools down; add little bit of water if necessary. Then transfer the mixture into a serving dish and garnish with chopped coriander. Voila! It's ready to be served. 

***Quick Tips: 

- We like eating it with toasted naan/pita or multi-grain chips.  It's also great as a side with jeera rice, brown rice, or even quinoa.

- If you like this recipe, you may also like Chole curry made with chickpeas.  
- Dollop of sour cream optional!

Green Apple Salsa

Have we got a treat for you! Today's recipe highlights two ingredients that are quite different from each other, both in taste and texture. One is an herb used as a garnish in many Indian dishes and the other is used to make America's famous apple pie. You guessed it, coriander and Granny Smith apples.

These two ingredients are combined to make one sweet and tangy flavored sauce which we like to call Green Apple Salsa. It's great for dipping your favorite chips. Ours is hearty pita chips.

Here's what you need to get started:
- 1 Green Apple (Granny Smith variety), cored and chopped into small cubes

- ¾ cup of Coriander/Cilantro leaves, chopped finely

- 3 Garlic cloves, peeled & chopped

- 2 Green chilies, chopped small

- 1 tsp of Peanut butter

- A pinch of Turmeric powder (optional)

- ½ tsp of Salt (Adjust to your taste)

Put all the ingredients except for the peanut butter and grind to a coarse texture. Now add the peanut butter and blend again to mix well. Taste to check the salt and adjust if needed. 

***Quick Tip: It can also be used as a spread on finger sandwiches instead of mint chutney.