My doctor’s office is on the same side of the city as Patel Brothers, my favorite Indian store. So, when I was in the city for an appointment this week I also picked up a few grocery items, one of which was ready-made dosa batter. For our midday meal I made masala vegetables to go with crispy dosa.
I mixed curry leaf paste, ajwain seeds and water to ready-made dosa batter, and let it warm to room temperature while putting together the vegetable masala.
Mustard seeds, cumin seeds, chana dal and urad dal were sautéed in mustard oil.
When the dal began to brown, curry leaves, curry leaf paste and asafetida were added.
Thinly sliced ginger, thinly sliced fresh turmeric and green chilis were added.
Onions, thinly sliced garlic and kosher salt were added next.
When the onions started to soften frozen cauliflower and peas were added and a lid was placed on the pan.
The cooking vegetables were seasoned with cumin, turmeric, coriander and a little more salt.
Chopped fresh spinach were added next.
Precooked potatoes were added and then a final seasoning of kosher salt and a pinch of red chili powder.
The vegetable masala remained under a lid on low heat while the dosas were cooked.
This meal was devoured off of paper plates, therefore there are no plating photos.
Indian food brought to mind my craving for lassi. I like both sweet and savory lassi, but there is something special about salted lassi the I find refreshing. I went outside in freezing temperature (25ºF / -3.88C) and picked some frozen herbs: peppermint, sage and lemon balm (Melissa). The herbs were blended with nonfat Greek yogurt, cold water, pink Himalayan salt, black salt and a pinch of powdered cumin.
The masala dosa was entirely vegan and the lassi, of course, was not.