Spicy Broccoli Slaw

IMG_1386 The only way my husband will eat broccoli is when I use broccoli slaw, which is widely available in supermarkets in the salad section. It is a super easy way to eat broccoli and get all the healthy benefits of broccoli! I simply add a dressing like the Makoto Ginger Dressing (found in the refrigerator section near the salads) for a nice summer salad. We also recently discovered, Asian Style Spicy Peanut Vinaigrette at Trader Joe’s, our new favorite…its spicy, flavorful and we haven’t found anything else like it! So a few months ago, a friend of mine brought over a stir-fry broccoli slaw dish which was light and tasty, a nice variation to having it only as a salad.  To my surprise, my husband ate it and liked it a lot! Though I should clarify… my husband also eats Broccoli Bread (previously posted on my blog ). I later tried the same recipe using shaved brussels sprouts which turned out great too.**

 

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Ingredients

1 package broccoli slaw

2 tablespoon oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1-2 green chillies, slit

3 cloves garlic, finely chopped

1 teaspoon salt

2 tablespoons chickpea flour (optional)

2-3 tablespoons peanuts or almonds, chopped

Preparation

Heat oil in a wok or large frying pan. Add mustard seeds and cumin seeds  (cover with a splatter guard as they start to pop). As they start to pop, (try keeping the pan mostly covered so you don’t get splattered on!) add the green chilies and garlic. Stir for 30 seconds. Add the broccoli slaw and salt, continue to stir fry over medium heat till the slaw softens but still crispy, about 5-8 minutes. IMG_1276 Add the chickpea flour and stir constantly over medium high heat for about 2 minutes.  Add the nuts and stir for another minute.  

*Variation: Shaved brussels sprouts can be made using the recipe above.

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Moong Dal with Zucchini

Some years ago I came across a great recipe for “Moong Dal with Doodhi” in a cookbook written by a family friend in Hyderabad.  It somehow occurred to me that I could adapt the recipe substituting zucchini instead of doodhi, an Indian vegetable that is difficult to find here. The zucchini is practically invisible in this dish so perfect for those who don’t care for vegetables!

It is flavorful, fast and simple to prepare and also freezes well. It is a perfect side dish with dinner or you can roll it up in a chapati or pita bread to make a wrap.

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Ingredients

3/4 cup yellow moong dal, washed and set aside

2 cups coarsely grated zucchini

1 tablespoon oil

1/2 teaspoon mustard seeds

1 dried red chili (or fresh green chili)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon salt

1/2 – 1 teaspoon chili powder

1 teaspoon cumin powder

1 tablespoon coconut powder (unsweetened), optional

Cilantro leaves, chopped, for garnish

 

Preparation

Mix the dal and zucchini in a bowl and set aside for 1 hour.

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Heat oil in a  1 1/2 quart saucepan over medium heat. Add the mustard seeds, cumin seeds and red chili. When the mustard seeds start to splutter or pop*, add the dal and zucchini mixture and stir for 3 minutes.

Add the turmeric and about 1/4 cup water, cover and cook over low heat for about 5 minutes until nearly dry.

Add salt, chili powder, cumin powder and coconut powder – stir fry for about 2-3 minutes until done.

Garnish with chopped cilantro.

*Note: Make sure your oil is hot when the seeds go in—if they heat up with the oil, they’re likely to overcook and burn without popping. When the seeds start popping, I put on a lid or splatter guard until they stop, then add the other ingredients to cool down the pan. Don’t keep the lid on too long though, as mustard seeds can burn quickly.

 

 

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