Masoor Dal- Cooked Red Lentils

Perhaps one of the most versatile, and often overlook vegetables in the American diet is the lentil. Although they are one of the worlds healthiest foods, they are often passed over as a result of a lack of exposure to their varied uses. Lentils contain high levels of proteins, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Throughout Africa, and the Middle East lentils are often one of the first solid foods given to newborns. The high level of Iron contained in lentils is a great way of preventing iron deficiency in adolescents, woman who are pregnant, and even those who suffer from Celiac disease. The recipe below pairs nicely with some grilled fish such as Snapper, or Grouper, so maybe it's time you give lentils a try.


Ingredients:

2 Cups Red Lentils-Dried

1 1/2 teaspoons Garam Masala

1 1/2 teaspoons Turmeric

1 teaspoon Sea Salt

1/3 cup Ghee( Clarified Butter)

1 1/2 Onions, chopped

1 Bulb Garlic, separated, minced

1 small Ginger Root( 1"-inch piece), chopped

2 Jalapeno chiles, minced

2 Tomatoes, Diced

1 Bunch Cilantro, chopped

Water, As needed



Steps:

1. Rinse Red Lentils thoroughly, until water is clear. In pot bring 1 quart water to boil. Add Lentils.

2. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As lentils cook, uncovered, water will evaporate and mixture will thicken.

3. Add more water to keep lentils loose. When lentils are softened, turn off heat, reserve. Heat ghee, or oil in wok. When oil is very hot, add onions and cook until onions are tender and translucent but not browned.

4. Add garlic, ginger and jalapenos. Continue to sauté until onions are golden. Add remaining 1 teaspoon each garam masala and turmeric.

5. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.

6. Pour in pot of lentils and simmer to blend flavors. season to taste with salt and freshly milled black pepper.

Chana Masala

It is no secret that the last Vegetarian inspired recipe we developed was for our Santa Cruz Island Steak Seasoning, but who could turn down such a request when a friend asks us to produce a few for the blog. Yeah this time we don't cook the Vegetarian, but it was a good friend that asked us so we had to comply. Did you know that Australia is the world's number 4 provider of Chickpeas....hurry to the market and pick some up for this great dish!


Chana masala is a popular Vegetarian dish in Indian cuisine. The main ingredient in this fairly dry and spicy dish is the chickpea. Chickpeas are high in protein and one of the earliest cultivated vegetables on record. While this dish is found served throughout South Asia, it is particularly popular in northern India and Pakistan. This dish is often served by street vendors with a side of grilled flatbread, and is notably served with the addition of diced potato added to the recipe by the many street vendors of Karachi, Pakistan.



Ingredients:

1 cup dried chickpeas ( Garbanzo Beans)

1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth

1 1/2 Tablespoon Ginger, Minced

2-3 Tablespoons Ghee( Clarified Butter)

2 Onions, chopped

2 teaspoons garlic, finely minced

2 green chilies, diced

3 Tomatoes( Medium Sized), diced

2 tsp Ground Coriander Seed

1 1/2 tsp Ground Cumin Seed

1/2 tsp Turmeric Powder

1/2 teaspoon Chili Powder

Salt To Taste

1/2 teaspoon Garam Masala

Garnish:

Finely chopped Cilantro( Coriander leaves)

Shredded Ginger



Steps:

1. Soak Chickpeas in water overnight or for about 6 hr.

2. Cook the chickpeas with salt, teabag and enough water to cover for about 20 minutes or until soft.

3. Drain, reserving 1 cup of cooking liquid.

4. Heat ghee and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

5. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the butter separates.

6. Add chickpeas, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

7. Add a pinch of garam masala and serve chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Guacamole

While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

 

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here's how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.

  

 

Ingredients: 

 

1/2 Medium White Onion, Diced

 

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

 

2 Jalapenos, Seeds & Stem Removed, Minced

 

5 avocados, Seed Removed, Diced

 

1 1/2 teaspoon Santa Catalina Guacamole Seasoning 

 

1 Lime, Juiced

 

1/2 bunch Fresh Cilantro

 

Steps:

1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
2. Squeeze fresh lime juice over Avocado, and throw away remaining lime. 
3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole. 
4. Serve Immediately.