GARAM MASALA 1 OZ.
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Ingredients: organic coriander seeds, cumin seeds, mustard seeds, bay leaves, cloves, black peppercorns, fennel seeds, star anise, cinnamon, caraway, sesame seeds, poppy seeds, black cardamom, fenugreek seeds, mace, red chili powder, nutmeg. 1 oz.
The salt and pepper of India! Garam masala, which literally means warm spice, is a staple blend used in Indian cooking. The exact mix can vary between household and regions, though it typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns. This is not a very spicy mix, it's used for its deep, warming flavor rather than heat. It is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, soups, sprinkled in some scrambled eggs, over baked potatoes or sweet potatoes, really any kind of veggies and added to rice. Hash browns are a great canvas for experimenting with garam masala! Cook them without spices. butter, or oil. While your hash browns cook, sprinkle in garam masala to taste. Sprinkle it in your coffee. It'll taste fresher and spicier.
I toss garam masala into chicken and wild rice soup to give it a unique flavor without hot chili peppers.
Vegan, GF Lentil Masala
comforting, delicious and pretty easy
takes about an hour, serves 4
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 inch fresh ginger, grated
- 3 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground coriander
- 3 tablespoons tomato paste
- 3/4 cup green (French) lentils or brown lentils
- 1/3 cup cashew cream (see recipe below) but any other ‘cream’ will work
- 1 cup white rice (or brown rice, but will need more time to cook), rinsed in cold water.
- 1/2 teaspoon salt
- 1 lime, zest and juice, divided
- 1/3 cup finely chopped cilantro
- 2 teaspoons of Ancient Indian Spices' Garam Masala
- 1 teaspoon of Garam Masala PLUS THE FOLLOWING * INGREDIENTS:
- 1/2 teaspoon chili powder*
- 1/8 teaspoon ground cinnamon*
- 1/4 teaspoon ground cardamom*
- 1/4 teaspoon ground fenugreek*
- In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, ginger and garlic and cook until softened, about 5-7 minutes. Add in salt and pepper along with the spices. Cook for 1 minute until fragrant.
- Add the tomato paste and cook 1-2 minutes, or until dark red and fragrant.
- Add the lentils and 3 cups of water, then bring to a boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally about 30 minutes or until lentils are tender and most of the water has been absorbed. Stir in the cashew cream and 1/2 of the lime juice and season to taste.
- While the lentils are cooking, bring 2 cups of water in a separate saucepan to a boil. Add the rice, then reduce heat to medium-low and cover, cooking until rice is tender. When rice is tender, fork to fluff, then add in the rest of the lime juice, zest, 1/2 teaspoon salt and 1/4 cup finely chopped cilantro.
- To serve, divide the rice among 4 bowls and top with lentil masala mixture.
*For cashew cream: puree 1/2 cup raw cashews and 1/2 cup water together in a blender until creamy and thick. Depending on the power of your blender, this may take 2 minutes. Set aside, you might not need all the cashew cream.