Some Recipes for a Tasty Lunch

Jai Ganesha!

Today we take you through some savory classic dishes. Our monks rotate through cooking meals, so each day has a slightly different flavour. You'll find several online review for the monastery that state something like "The view was gorgeous, but whatever amazing-smelling food they were cooking prompted us to leave right away to get lunch." For there's nothing quite like the Indian practice of tempering spices in oil, which infused the whole dish with flavour and the whole atmosphere with mouth-watering aromas.

Time to find out what\

s cooking today!'

It all starts with fresh ingredients. Greenhouse grown tomatoes, leafy greens and green beans (plus some costco-grown onions)

Garlic and ginger and green chilis grown by our monks

Thinly sliced onions add some great texture and taste to many dishes

Fresh limes and lemons from our trees

These green beans are straight from our garden beds

Dish #1 will be our homegrown leafy greens. It all starts with oil and green chilis.

next the onion is added and turned clear, but not caramelized

We then add coconut, had picked, husked and grinded from Hawaiian cocos

Make sure to put the lime in the coconut!

And then the tomato

Our green are added. today they are mustard green and kale

cook a little longer and you have a delightful side of greens

Dish #2, Our green beans. We start with some red chilis

Then add curry leaves from the tree outside our window, some urad dal, channa day and mustard seeds

Then the coconut. After a little browning we add some turmeric and chili powder.

Then add the green beans

Mix them well

Add just a little water and cover for 10 minutes

Beautiful and delicious.

Dish #3 is our Dal!. We start with chili, ginger, garlic, black pepper and cumin seeds

After cooking in the onion, some turmeric, garam masala, coriander powder and red chili powder (here we used paprika)

heat up the powders until they\

re close to burning, then add the tomatoes'

Next we add the masoor dal that has already been cooked in an instant pot

make sure you add the right amount of salt to taste

Garnish with cilantro (picked today!) from our own greenhouse

Dish #4, lemon rice. It starts with green chilis, cashews, urad dal and mustard seeds

next we\

ll add lots of lemon juice'

Mix in our pre-cooked rice, salt, and viola. Lunch is served.

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