Masoor Dal

 source: New York Times Cooking by Nigella Lawson

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 cup finely chopped onion
• 2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 Thai or bird's-eye red chili
• 1 cup red lentils
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 teaspoon ground ginger
• 1 cup canned chopped tomatoes
•  Salt
• 3 tablespoons chopped cilantro
•  Pieces of coconut flesh from a fresh coconut (optional)
• 
  

PREPARATION

1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
2. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Gỏi Cuốn Chay

 Found on: https://www.196flavors.com/vietnam-goi-cuon-chay-summer-rolls/

Inspired by one of our favorite local restaurants:

https://www.pholangthang.com

Gỏi Cuốn Chay (Summer Rolls)

Gỏi cuốn chay is the vegetarian version of Vietnamese spring roll or summer roll, which consists of herbs, vegetables and tofu wrapped in rice paper.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Appetizer

Cuisine: Asian, Vegan, Vegetarian, Vietnamese

 

Servings: 4 rolls

 

Author: Mike Benayoun

Ingredients

• 4 rice paper wrappers (bánh tráng)
• 0.67 oz. lettuce (optional)
• 0.33 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
• 0.17 bunch basil (leaves only)
• 0.17 bunch mint (leaves only)
• 0.17 bunch cilantro (leaves and stems)
• 0.33 carrot , julienned into thin matchsticks
• 0.33 cucumber , thinly julienned
• 2.67 oz. very thin rice vermicelli
• 4 oz. firm tofu , thinly sliced

Instructions

• Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
• Drain and rinse in cold water. Set aside.
• Fill a large bowl with hot water to moisten the rice paper wrapper.
• Submerge one dry rice wrapper in the water.
• Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
• Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
• Add rice vermicelli.
• Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
• Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
• Serve with hoisin sauce, peanut sauce or nước chấm.