Tonight marks the beginning of our new class, Flexible Feast. I’m excited to kick off this class at Pine Street School in conjunction with Bija Kids yoga program. Together we’ll prep a wholesome, organic meal, flex up our appetite with yoga, then return to enjoy our creation. It is going to be an all-ages family workshop. Our youngest participant is 20 months, and our oldest age will remain mum. We hope you join us soon!

Tonight’s menu:
Vegetable Mulligatawny
Banana Lassi
(I’m not going to lie that there may be some wine making an appearance.)

Did you know? Mulligatawny is a British re-interpretation of the south Indian soup mulluga-thanni, translated as “pepper-water.” The flavor base of the soups are similar, though Mulligatawny tends to be a chicken or lamb stock base, thickened with the addition of legumes, nuts, rice, or coconut milk.

VEGETABLE MULLIGATAWNY
Serves 6
2 cups yellow moong dal (yellow lentils, sub red lentil or yellow split pea)
2 tablespoons olive (or coconut) oil
1 small yellow onion, small cube
2 small to medium carrots, small cube
1 teaspoon yellow mustard seeds
1-1/2 teaspoon coarse sea salt
3 small cloves garlic, peeled
1/2-inch piece fresh ginger
1 2-inch stick cinnamon*
2 green cardamom pods, crushed*
1 teaspoon coriander seeds*                                                           *homemade garam masala
1/2 teaspoon cumin seeds*
1/2 teaspoon turmeric powder*
1/4 teaspoon anise seeds*
1 cup coconut milk
2 cups brown rice, cooked separate
1/4 cup chopped cilantro, for garnish

DIRECTIONS:
1)     Rinse and soak the yellow moong dal while prepping remaining ingredients. Remove any stones.
2)     Slice onion and carrots according to ingredient listing, set aside.
3)     Combine in a small bowl the mustard seeds, salt, cinnamon and cardamom, set aside.
4)     In a pestle and mortar (or designated coffee/spice grinder), combine garlic, ginger, coriander seeds, cumin seeds, turmeric and anise seeds. Smash and grind until a paste forms.
5)     Warm olive oil in a soup pot over medium-high heat. Add onion, carrots and all spices. Saute 5 minutes to release aromas.
6)     Drain the yellow moong dal and add to pot along with 3 quarts of water and coconut milk. Bring to a boil then reduce to a simmer and cover, leaving the lid slightly ajar. Cook until moong dal are soft, about 25 minutes.
7)     Remove from heat. Stir in the cooked rice. Taste, add salt if needed, garnish with cilantro and serve.

NOTE: In this recipe we are making a homemade garam masala, or spice mixture, to complement our soup. Alternatively, omit the asterisked* ingredients from the recipe and replace with 1 teaspoon curry powder and 1 teaspoon garam masala (from the Indian or spice section of the grocery).

Spice combinations of garam masalas vary by the chef and final dish. For instance, a garam masala made for chicken will be very different than one made for fish.

 

BANANA LASSI:
Serve with a lassi for a real treat. In India, lassi are sweet, savory or spicey and can contain combinations of nuts, fruit and spices. Use an immersion blender to combine:
Serves 1
1 cup plain yogurt
1 ripe banana
1/3 cup water
crushed ice (optional)
sprinkle of ground cardamom over the top to serve

Book a Class or Party

An on-site dinner party is an awesome way to spend time together with family and friends. Enjoy a fun evening while showing off your inner chef skills.

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