Our Take On Tacos

1 cup mung bean

6 cups of water

1/8 tsp hing

1 tbsp ghee (or coconut oil)

1/2 tsp turmeric

1 tsp lemon juice

1 tsp salt

1 tbsp cumin seeds

Pinch of mustard seeds

10 Fresh curry leaves

Soak mung beans for 3 hours prior cooking (or soak overnight after washing)

Wash Mung beans thoroughly and then rinse. Add mung beans into medium sized pot with 6 cups of hot water. Cook on a medium heat for 30 minutes until turns to a porridge consistency, add more water if needed.Warm ghee in a small pan, add cumin seeds, hing, curry leaf and mustard seeds, heat until the mustard and cumin seeds pop. Add to dahl along with salt, turmeric and a pinch of black pepper to activate turmeric, then serve.

 TURMERIC RICE

1 cup of rice

2 cups water

½ tsp turmeric

Pinch black pepper

½ tsp salt

Wash rice thoroughly and then rinse. In a small saucepan add 2 cups of water along with the cup of rice, salt, turmeric and pepper. Bring to the boil for a few minutes, then put a lid on the saucepan and turning the heat to a low temperature. Allow to cook until the water has evaporated and the rice is nice and fluffy.

 CABBAGE AND TAHINI SLAW

¼ cabbage  

2 tbsp unhulled tahini

Pinch of salt

1 tsp brown rice vinegar

Grate or mandolin cabbage into a small bowl. Mix in unhulled tahini, salt and brown rice vinegar.

 RADISH, HEIRLOOM AND TOMATO SALSA

1 radish bunch

1 punnet heirloom tomato

½ bunch coriander

1 lime

pinch of salt

pinch of black pepper

Thinly slice and dice the radish, put aside in a small bowl. Slice tomatoes into quarters and gently toss with salt and pepper then add to the radish. Roll your lime on the bench to soften the insides, slice into half and squeeze into the mix. Coarsely chop coriander and add to the salsa.

 ROASTED PEPPERS IN OILVE OIL

3 red pepper

3 tbsp olive oil

¼ tsp of salt

pinch of black pepper

⅛ asafoetida (hing)

Slice peppers in half and remove the seeds. Chop the pepper into quarters and rub with 2 tbsp of olive oil, salt and asafoetida. Place peppers on a tray with baking paper. Roast in the oven at 200 degrees for 40 mins. Once removed from the oven place into a small bowl and add the remaining tbsp of olive oil and black pepper

AVOCADO, LIME AND PINK PEPPER

2 avocados

1 lime

¾ tsp pink pepper

½ tsp salt

1 tbsp chopped parsley

Chop avocados in half, remove the seed. Scoop out flesh and add to a bowl along with the lime, pink pepper, salt and parsley. With a fork mash all the ingredients into a smooth textured consistency.  

 ROASTED CARROT, COCONUT AND CURRY WATTLE SEED

⅛ asafetida (hing)  

2 tsp ghee or (coconut oil)

1 tsp curry wattle seed powder

1 tbsp coconut flakes

½ tsp salt

¼ cup water

Rub 2 tbsp of ghee onto the carrots along with asafetida, place onto a baking tray. Roast at 200 degrees for 30 minutes. Once carrots are roasted, thinly chop and add to the blender. Into the blender with your curry wattle seed powder, coconut flakes, salt and water. Blend to a puree and scoop into a serving bowl.

1 cup buckwheat flour

½ cup amaranth flour

½ cup singoda flour (water chestnut)

1 tsp fenugreek powder

1 tsp salt

1 tbsp coconut yogurt

Water

Place all ingredients into a bowl and mix into a sticky dough. Weigh into 30g balls. Placing extra singoda flour on the bench for rolling purposes. Roll out each round as thinly as possible; dust with singoda flour to keep from sticking. Heat up a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Then go to the naked flame and char on each side for about 10 seconds. Fold roti and serve hot with ghee

Serve with a fresh spoonful of coconut yogurt and a squeeze of lime!