Keerai Paruppu Poriyal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.

Waraket Lahma

• 2 pounds boneless ribeye, strip, or flank steak (32 ounces; 907 g), cut against the grain into 1/4-inch-thick slices

• 3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

• 2 1/2 teaspoons ground black pepper, divided

• 2 large yellow onions (1 pound; 454 g total), cut into 1/2-inch-thick slices

• 1 teaspoon ground allspice

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin

• 2 tablespoons unsalted butter (1 ounce; 28 g)

• 1 tablespoon (15 ml) extra-virgin olive oil

• 3 thyme sprigs

• 1 rosemary sprig

• 4 medium cloves garlic, lightly crushed

• 12 ounces (340 g) yellow, red, and/or orange bell peppers (about 3total), cut into 1-inch pieces

• 12 ounces (340 g) russet potatoes (about 2 medium potatoes), peeled and cut into 2-inch pieces

• 10 1/2 ounces (298 g) tomatoes (about 2 medium tomatoes), seeded and cut into 1-inch pieces

• 3 1/2 ounces (99 g) carrot (about 1 medium carrot), peeled and cut into 1-inch pieces (optional)

• 1 small (15 g) hot chile pepper such as serrano, seeded and finely chopped (optional)

• 1 tablespoon (15 g) tomato paste

• 1/4 cup (10 g) chopped fresh parsley for serving

• Vermicelli rice (optional) for serving

Directions

1. Adjust oven rack to middle position and preheat oven to 350°F (175°C).

2. Pat beef dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1 teaspoon black pepper. Set aside.

3. In a large bowl, combine onions, 1 teaspoon kosher salt, 1 teaspoon black pepper, allspice, coriander, cinnamon, and cumin. Using hands, massage onions until softened, about 1 minute. Set aside.

4. In a large cast iron or stainless steel skillet, heat butter and olive oil over medium-high heat until butter is melted and foaming. Add thyme and rosemary and cook until fragrant, about 30 seconds. Working in 3 batches, add reserved beef and garlic cloves and cook, stirring occasionally, until beef is lightly browned on all sides, about 2 minutes. Transfer beef, garlic, and any accumulated juices to a large plate. Discard thyme and rosemary.

5. In now-empty skillet, add onions and any accumulated juices and cook over medium heat, stirring occasionally, until lightly softened and beginning to brown, 3 to 5 minutes. Add bell peppers, potatoes, tomatoes, carrot, and chile pepper, if using, and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in tomato paste and cook until slightly darkened and fragrant, about 1 minute. Season with remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove from heat.

6. Line a rimmed baking sheet with aluminum foil, leaving enough overhang on all sides to completely enclose the filling. Place a sheet of parchment paper on top of foil. Spread vegetable mixture evenly over parchment. Arrange beef, garlic cloves, and any accumulated juices over vegetables. Cover with a second sheet of parchment paper, then a second sheet of foil, leaving enough overhang on all sides to completely enclose the filling. Crimp foil edges tightly to seal. Bake until vegetables and beef are very tender, 60 to 70 minutes.

7. Carefully open foil packet, allowing steam to escape. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with parsley and serve immediately with vermicelli rice, if desired.

Special Equipment

Large cast iron or stainless steel skillet, rimmed baking sheet, aluminum foil, parchment paper

Make-Ahead and Storage

Leftovers can be refrigerated in an airtight container for up to 4 days. 

To reheat in the oven, transfer the beef and vegetables with their juices to a sheet of parchment paper, fold into a tightly sealed packet, wrap in foil, and bake in a 350°F (175°C) oven until heated through, 15 to 20 minutes.

To reheat in the microwave, place an individual portion in a microwave-safe dish without the foil or parchment and add 1 tablespoon water or broth. Cover loosely with a microwave-safe lid and microwave on high in 1-minute intervals, stirring meat and vegetables between intervals, until heated through, 2 to 4 minutes total.

Dhal Fry

Split Moong Dal - ½ cup

Sesame Oil - 1 tbsp.

Cumin seeds - 1 tsp

Garlic - 4 clove, minced

Shallot - 10, sliced

Tomato - 1, diced

Salt

For Tempering:

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Ghee - 2 tbsp.

Turmeric - 1 tsp

Chilli powder - 1 tsp

Asafetida - 1/4 tsp

In a pressure cooker add Moong Dhal along with required Salt and 2 cups Water; pressure cook for 4 whistles. Turn off heat and allow the pressure to come down naturally.

Heat Sesame Oil in a large pan. Temper Cumin seeds. Add the minced Garlic and sauté until it begins to brown. Add in the Shallots and sauté until translucent. Add the Tomatoes and cook closed soft and cooked through. Add the Dhal along with 1 cup Water and required Salt. Once the Dhal comes to a rolling boil turn off heat.

Temper Cumin seeds, Red Chillies and Curry leaves in Ghee. Once the spluttering has subsided turn off heat and stir in Turmeric, Chilli powder and Asafetida. Mix well to roast the powders. Add this tempering to the Dhal and serve hot with Rice.