The Moosewood Restaurant Table by The Moosewood Collective

Author:The Moosewood Collective
Language: eng
Format: epub, mobi
Publisher: St. Martin’s Press
Published: 2017-08-31T04:00:00+00:00

DAL

1 pound yellow split peas (about 2⅓ cups)

6 cups water

1 teaspoon salt, plus more as needed

Freshly ground black pepper

3 tablespoons vegetable oil

1 teaspoon curry powder

2 teaspoons ground coriander

2 teaspoons whole or ground cumin

CURRIED VEGETABLES

3 tablespoons vegetable oil

1 cup chopped onions

2 large garlic cloves, minced or pressed

1 small fresh hot pepper, minced (seeded for a “milder hot”)

1 teaspoon salt, plus more as needed

2 teaspoons curry powder, or 1 teaspoon garam masala and 1 teaspoon curry powder

½ teaspoon ground cumin

½ teaspoon ground coriander

Pinch of ground cinnamon

2 cups diced white potatoes (peeled or unpeeled)

2 cups peeled, diced sweet potatoes

1 (15-ounce) can diced tomatoes

1 to 2 teaspoons sugar or agave syrup (optional)

Freshly ground black pepper

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