Punjabi Chana Dal

Punjabi chana1 (2)

According to WikipediaCultural appropriation is a concept in sociology, dealing with the adoption of the elements of one culture by members of another culture.[1] Cultural appropriation, often framed as cultural misappropriation, is sometimes portrayed as harmful and is claimed to be a violation of the collective intellectual property rights of the originating culture. This is a hot-button issue these days, particularly on college campuses. While I generally try to stay away from terribly controversial topics in this blog, I want to say that especially where food is concerned, this is complete bollocks. If I were limited to cooking and eating foods which were theoretically only within my cultural competency, I would likely die of boredom or worse. So I say “guilty as charged” that when it comes to food – and jewelry – I practice cultural appropriation and am proud of it.

This dish is a wonderful example of a basically humble food (the chickpea) that is elevated to an incredibly flavorful and satisfying dish. It is eaten as a snack by itself or with Basmati rice as part of a meal. If you are vegetarian, just add a vegetable dish and if you are an omnivore, it is wonderful with grilled meats or chicken. It can be garnished with a dollop of yogurt or eaten as is. This dish is not vegan because traditionally it is made with ghee (clarified butter), which is how I make it, however, if you wished to keep it vegan, using a neutral-flavored vegetable oil should work. It can be made ahead and gently reheated when you are ready to serve it.

Punjabi Chana Dal from the Flavors of India by Shanta Nimbark Sacharoff and tweaked by me   

Yield: 6 servings, although if I’m eating it the recipe only serves 3!

Ingredients

1 cup whole dried chana (chickpeas or garbanzo beans) The chana is a little smaller and softer than the garbanzo, but either would work.

1.5 teaspoons Kosher salt

2 Tablespoons ghee (clarified butter)

1/2 cup peeled onion, finely chopped

2 cloves garlic, peeled and finely chopped

1/2 teaspoon finely chopped fresh ginger (I use the stuff in a jar)

1/4 teaspoon each: garam masala, ground turmeric, ground cumin, ground coriander

1/4 teaspoon cayenne pepper or more to taste (optional)

Juice of one lemon or more, to taste

2 Tablespoons chopped fresh cilantro (optional garnish)

Directions

  1. Soak the chana overnight in 3 cups of water.
  2. When the chana has finished soaking, drain and rinse them. Place 4 cups of water in a 4 quart pot and bring to a boil, adding 1 teaspoon of the salt. When the water has come to a full boil, add the drained chana. Allow the water to return to the boil. Then lower the heat to a simmer, cover the pot and cook the chana for 45 minutes.
  3. Drain the chana into a colander over a bowl. You will be using some of the reserved liquid later.
  4. Place the ghee in a large frying pan with a lid over low heat. Add the onions, garlic and ginger and stir until the onions just begin to brown. Then add your spices and the additional 1/2 teaspoon of salt and stir through for about 1 minute. Now add the well-drained chana and mix through the spices and onion mixture. Saute for 7 minutes. The smell will drive you crazy – it is sooooooooooooo good.
  5. Now add 1.5 cups of the reserved chana cooking liquid. Stir through. Raise the temperature to high to bring the mixture to a full boil. Cook uncovered for 2 minutes.  Punjabi chana4 
  6. Now cover the pan, reduce the heat to a simmer and cook for 40 minutes. Most of the cooking liquid should have been absorbed and the chana are tender but not mushy. [I have never had to add more liquid or cook the chana for longer, but depending on the chickpeas that you used it could take a bit longer to cook. If necessary, add a few more tablespoons of the reserved liquid and cook for another 10 minutes to get the chana to the right consistency.]  Punjabi chana8
  7. Add the fresh lemon juice and enjoy.Punjabi chana5

Amish Apple Pie

Amish Apple Pie

Since I have never been able to replicate my mother’s deep-dish apple pie to my satisfaction, I keep trying to find a recipe that will take its place. I made this pie for Thanksgiving along with my Bourbon Pecan Pie. It was a hit with everyone, although it still won’t fill the void of my mother’s pie for me….

NOTE: A few of the changes that I am mentioning here are not reflected in the photo but are what I would do when making this pie again. I have also given the non-vegan version of ingredients as well.

Amish Apple Pie from Cooking from Quilt Country by Marcia Adams and adapted by me

Yield: 10-12 servings

Ingredients

For the Streusel

1/2 cup all-purpose, unbleached flour

1/3 cup packed brown sugar

2 Tablespoons granulated sugar

1 rounded teaspoon ground cinnamon

a pinch of Kosher salt

8 Tablespoons cold unsalted buttery vegan sticks (I’ll be honest – nothing truly is a substitute for butter, in my opinion, but if you want this to be vegan…) 

1/2 cup old-fashioned rolled oats OR 1/2 cup coarsely chopped English walnuts

For the Pie 

1 unbaked 10-inch pie shell, chilled (I used my go-to double crust vegan Crisco pie crust recipe.)

4 large apples (I used Honey Crisp, but other apples such as Granny Smith or McIntosh could also be used.)

3/4 cup granulated sugar

4 Tablespoons instant Tapioca

1 Tablespoon ground cinnamon

Pinch of Kosher salt

1 cup thicker non-dairy milk (I used the full-fat vanilla soy milk. If you are not going vegan, the recipe calls for heavy cream or half & half.)

1 teaspoon pure vanilla extract

Directions

  1. Using a food processor, mix the first 5 streusel ingredients. Add the cold butter with the oats or walnuts and pulse until the mixture is crumbly. Don’t over-process. Set aside. (I used a different process which had me pulverize the oats and melt the butter, which is why my streusel looks wetter and less streusely than it should. The taste was fine, but it will be prettier if you do it the way I have instructed.)
  2. Preheat the oven to 350 degrees F. Peel, core and thinly slice the apples. You should have at least 4 cups.
  3. Place the apples into the chilled pie shell, arranging them to fill most gaps.
  4. In a medium bowl, mix the sugar, Tapioca, salt and cinnamon. In a glass measuring cup, add the vanilla to the non-dairy milk. Stir the liquid mixture into the dry mixture to thoroughly combine. Pour the mixture over the apples.
  5. Bake the pie for 20 minutes. After 20 minutes carefully remove the pie from the oven and working quickly, sprinkle the streusel mixture over the top, covering all of the apples. Return the pie to the oven for another 40 minutes or until the top puffs and is golden brown. Allow the pie to cool before serving. If you are not vegan, this is especially delicious with some good vanilla ice cream on top.