Tomato Onion Zucchini Dhal

For easy prep try a mise en place approach:

While the peas are cooking, chop the vegetables putting the onions and green pepper in one dish, the zucchini in a second dish, the garlic and ginger in a third dish and then measure out the spices into two little dishes (mustard seed in one, garam masala and turmeric in a second) – it goes together really fast and easy...and the aroma and flavors are amazing. See notes for creative ways of using this dish.

Ingredients

The Boiled PeasThe Boiled Peas
8 oz. yellow split peas (available in bulk at PCC and health food markets. don't use green split peas)8 oz. yellow split peas (available in bulk at PCC and health food markets. don't use green split peas)
1 - 14 oz. can chicken stock with half a can or more of water. (You can use vegetable stock or just water for a vegan dish.)1 - 14 oz. can chicken stock with half a can or more of water. (You can use vegetable stock or just water for a vegan dish.)
1 small or 1/2 med. onion, coarsely chopped1 small or ½ med. onion, coarsely chopped
Salt to season the simmering split peasSalt to season the simmering split peas
 
The VegetablesThe Vegetables
2 tablespoons olive oil2 tablespoons olive oil
1 teaspoon brown mustard seeds (available in bulk at PCC)1 teaspoon brown mustard seeds (available in bulk at PCC)
1 inch piece fresh ginger root, peeled and grated or chopped fine (I most often use a heaping Tablespoon of pre-grated from a jar avail in produce sections.)1 inch piece fresh ginger root, peeled and grated or chopped fine (I most often use a heaping Tablespoon of pre-grated from a jar avail in produce sections.)
2 large cloves garlic, crushed (I most often use a heaping Tablespoon of precrushed or chopped.)2 large cloves garlic, crushed (I most often use a heaping Tablespoon of precrushed or chopped.)
1 large sweet onion, coarsely chopped1 large sweet onion, coarsely chopped
1 green pepper, chopped in 1” chunks1 green pepper, chopped in 1” chunks
1 teaspoon turmeric (available in bulk at PCC)1 teaspoon turmeric (available in bulk at PCC)
2 teaspoons garam masala (my favorite blend is from PCC or outside Northwest most supermarkets and bulk spice places.2 teaspoons garam masala (my favorite blend is from PCC or outside Northwest most supermarkets and bulk spice places.
2 small (6”) zucchini, scrape the skin a bit leaving some green and slice into 1/4” thick rounds2 small (6”) zucchini, scrape the skin a bit leaving some green and slice into ¼” thick rounds
1 – 14.5 oz. can diced tomatoes. (I like petite diced)1 - 14.5 oz. can diced tomatoes. (I like petite diced)
2 Tablespoons lemon juice2 Tablespoons lemon juice
2 Tablespoon water2 Tablespoon water
Salt and some pepper to taste (I use about 1-1/2 teaspoons of salt.)Salt and some pepper to taste (I use about 1-½ teaspoons of salt.)

Steps

• Coarsely chop the onions and separate• Coarsely chop the onions and separate
• Wash the split peas and place them in a saucepan with the stock, the half chopped onion and some salt. Cover, bring to boil, then simmer for about 25 minutes until the peas are soft but still whole, adding water as needed . If a lot of liquid left, drain some of it and set the peas aside. (FOR INSTANT POT - 1 1/2 cups of liquid with peas and set on manual for 4 minutes followed by a quick release.) When ready to add, fold broth and all into vegetables• Wash the split peas and place them in a saucepan with the stock, the half chopped onion and some salt. Cover, bring to boil, then simmer for about 25 minutes until the peas are soft but still whole, adding water as needed . If a lot of liquid left, drain some of it and set the peas aside. (FOR INSTANT POT - 1 ½ cups of liquid with peas and set on manual for 4 minutes followed by a quick release.) When ready to add, fold broth and all into vegetables
• While peas are cooking, chop the green pepper and add to you already chopped onion, slice the zucchini, If using fresh garlic and ginger, crush the garlic and peel and grate or finely chop the ginger. (I use prepared available in produce sections.) Put the garlic and ginger in a small bowl and set aside.• While peas are cooking, chop the green pepper and add to you already chopped onion, slice the zucchini, If using fresh garlic and ginger, crush the garlic and peel and grate or finely chop the ginger. (I use prepared available in produce sections.) Put the garlic and ginger in a small bowl and set aside.
• Heat the oil in a Dutch oven (I use an electric frying pan) add mustard seeds, cover and fry very briefly around 30 seconds, until they start popping (don’t let them burn). FOR INSTANT POT you can use high saute for cooking the vegetables.• Heat the oil in a Dutch oven (I use an electric frying pan) add mustard seeds, cover and fry very briefly around 30 seconds, until they start popping (don’t let them burn). FOR INSTANT POT you can use high saute for cooking the vegetables.
• Quickly add the whole chopped onion and green pepper, as they cook add the ginger and garlic and fry gently stirring periodically until vegetables soften.• Quickly add the whole chopped onion and green pepper, as they cook add the ginger and garlic and fry gently stirring periodically until vegetables soften.
• Stir in the turmeric and garam masala, blending well and cook for 1 minute, then add the zucchini, tomatoes, lemon juice, water and salt and pepper.. Stir vegetables together then cover and simmer until zucchini has softened.• Stir in the turmeric and garam masala, blending well and cook for 1 minute, then add the zucchini, tomatoes, lemon juice, water and salt and pepper.. Stir vegetables together then cover and simmer until zucchini has softened.
• Turn off heat and carefully spoon in, then fold the split peas into the vegetables.• Turn off heat and carefully spoon in, then fold the split peas into the vegetables.

Notes

As a main dish, serve over Basmati rice. As a nice addition, Trader Joes has a frozen garlic Naan bread for toasting . This dish freezes well, so consider doubling and sharing with friends or freezing in small freezer zipping bags. It makes a very flavorful addition to soups. Or, for an easy and impressive casserole, layer it with polenta (you can use slices of a premade polenta roll) and grated cheddar cheese. 

 Chicken Tinga

 

I made this

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Servings: Makes a large amount can cut in half or freeze

Servings: Makes a large amount can cut in half or freeze

Ingredients

5 cups shredded chicken (about a 3 1/2 lb. chicken)5 cups shredded chicken (about a 3 ½ lb. chicken)
Recipe for Instant Pot:subheading: Recipe for Instant Pot:
Instant Pot Rotissiere ChickenInstant Pot Rotissiere Chicken
 
3 Tbsp. safflower or corn oil3 Tbsp. safflower or corn oil
1/2 white onion, slivered½ white onion, slivered
2 garlic cloves, chopped2 garlic cloves, chopped
8 Roma tomatoes or 2 lbs. rinsed8 Roma tomatoes or 2 lbs. rinsed
2 tomatillo, or 1/2 lb. husked and rinsed2 tomatillo, or ½ lb. husked and rinsed
1/2 teaspoon crumbled dried oregano½ teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram¼ teaspoon dried marjoram
1/4 teaspoon dried thyme¼ teaspoon dried thyme
1 1/2 teas. sea or kosher salt or to taste1 ½ teas. sea or kosher salt or to taste
1/4 teaspoon fresh ground black pepper or more to taste¼ teaspoon fresh ground black pepper or more to taste
2 Tablespoons sauce from chipotle chiles in adobo sauce (optional)2 Tablespoons sauce from chipotle chiles in adobo sauce (optional)
(I used about 1 Tablespoon and a half and could have used more)(I used about 1 Tablespoon and a half and could have used more)
1 whole Chipotle chile in adobo sauce, (optional) I didn't use but may consider next time.1 whole Chipotle chile in adobo sauce, (optional) I didn't use but may consider next time.
 
To serveTo serve
Corn tostadas (sold flat and crisp in bags)Corn tostadas (sold flat and crisp in bags)
Refried beansRefried beans
Shredded iceberg letucceShredded iceberg letucce
Queso Fresco or Cotija crumbledQueso Fresco or Cotija crumbled
Mexican avocado slicesMexican avocado slices

Steps

Prepare chicken in the instant Pot:subheading: Prepare chicken in the instant Pot:
Instant Pot Rotissiere ChickenInstant Pot Rotissiere Chicken
Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring to a simmer and cook for about 10 minutes or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring to a simmer and cook for about 10 minutes or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
Remove tomatoes and tomatillos with a slotted spoon and place them in the jar of a blender or food processor and process until smooth.Remove tomatoes and tomatillos with a slotted spoon and place them in the jar of a blender or food processor and process until smooth.
Heat the oil in a large and deep pan over medium heat, once it is hot but not smoking, stir in the onion and cook until soft and translucent for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minuteHeat the oil in a large and deep pan over medium heat, once it is hot but not smoking, stir in the onion and cook until soft and translucent for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer stirring now and then until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer stirring now and then until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook occasionally stirring until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.Add the shredded chicken and combine it with the sauce. Let it cook occasionally stirring until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

Notes

To assemble toastadas To assemble toastadas
Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded letuce avocado slices, crumbled cheese and if you want some cream too. You my also serve with salsa verde on the side. 

 WANDERING...

Parking on Capitol Hill’s 15^th street, I put a generous amount of time on the meter. My appointment took only twenty minutes so I decided to wander the little neighborhood shops. I drive through the area almost weekly and have never paid much attention to the small establishments there. I’m not really a “shopper” as a result of living in a small space and not needing more ‘stuff’. I, also, don’t eat out a lot

 

There was the small Indian restaurant, The Spice Walla, that I actually had visited once before. I'd been drawn by their soft serve ice cream which they feature in monthly-changing unique flavors such as pistachio cardamom. They have limited, interesting and evolving menu items in a space with few tables. It’s more of a specialty take-out place, a place to savor Indian street food. If you’re in Seattle and like Indian dishes, I actually subscribe to their online mailings to see what dishes are featured monthly (and the deliciously changing flavors of ice cream).

 Across the street I wandered into a book shop, Ada's Technical Books and Cafe. I don't know where the 'technical' came from, it's a coffee house/lunch place/bookstore with a very inviting ambiance. I perused the cooking section that favored whole and healthy food cooking. There was The Moosewood Cookbook, a classic from the trend-initiating vegetarian restaurant founded in 1973 in Ithica, New York. It was a cookbook that had been around when I was experimenting with a more whole foods focused diet in my college days. There I was, transported back to another time, interesting what odd and sundry shop-perusing can do. In another area one of the books they were featuring was, In the Name of Women's Rights The Rise in Femlnationalism.  I was impressed, a shop featuring a book on an area of my interest, a more serious take on Feminist thought. I plan to revisit this place and linger longer enjoying coffee or lunch there some day.

My next stop was the Rainbow Natural Remedies store. A good-sized store focused on traditional herbal and modern naturopathic medicines, homeopathy, herbs, tinctures, vitamins, etc. I wandered around enjoying the familiar, but rarely experienced, aroma of that type of establishment from candles or incense burning. The olfactory sense, your nose, is the strongest memory trigger, and in this store I was transported back to college days and my more holistic food etc. era. The very early Puget Sound Consumer Coop I visited when first in Seattle had a "natural food store aroma" that transported me, as well… There I was, once again in the small, rustic shop called, The Good Food Store, that I frequented when finishing college while living alone in a trailer after an early divorce. I took whole food classes, and even carried with me one recipe that I learned then, enjoyed to this day, a split pea soup with pearled barley....I left the Rainbow Natural Remedies store with some incense sticks, pleased to be reminded that I enjoy creating a sensory dimension to my living space.

(On the subject of whole foods and other times, and before my shop wandering that day, I was chatting over coffee with a new gal at the Wallingford Senior Center where I exercise and lead a writing class. The subject of food came up and she mentioned having bought the Moosewood Cookbook ‘back in the day’. (Wow, serendipity, twice in one day.) I laughed, “that was the era of another whole foods classic,” I said, “Diet for a Small Planet”. Our food-focused talking led us to the classic Greek dish, Spanakopita. We both lovingly wrestle with the Philo dough and make those spinach/onion/Feta cheese-filled treats. My ethnic food experimenting, though, is a whole other subject to share about someday.)

Next, I stopped at the Red Balloon Store which features an eclectic mix of odd and interesting things. They actually stock a long-time favorite using and gifting item of mine, The Unbelievable Bubble Book and wand. It's a fun gift for adults or kids that lets you make huge, walk-inside sized, bubbles. They also had a complete inventory of Jelly Belly brand jelly beans. Wow, I love the Buttered Popcorn flavor and you can buy each flavor separately there. Treating myself to a large handful, I munched as I passed another small bookstore and consignment shop both, alas, not open on Monday’s. I’ll make it a point to stop back.

It was good for my psyche and my senses to wander those shops that day. If you’re up on 15th, in another part of Seattle or, in an area in your town that you’ve been whizzing by unaware of its unique small shops, I encourage you to treat yourself to some wandering one day, it’s amazing what gems they may hold and the memories to which they may return you.