Cooking Class with James Beard Nominated Chef Sahar Siddiqi!

Learn how to make healthy plant-based food and an exciting apple dessert from the award-winning Chef Sahar Sidiqqi!!! (of the restaurant Chai Pani). Chef Sahar, over Zoom, will teach/cook along with us to show us how to make Coconut Moong Daal Kitchari with Greens and a Ginger Apple Crisp.

You can be a part of this event in two ways (1) join us in person for $20 (ingredients included in the cost and professional kitchen provided, but with limited space) or (2) for free virtually through Zoom (you must provide your own ingredients from the ingredient list below).

Coconut Moong Daal Kitchari with Greens
serves 4

1/4C coconut oil
1T cumin seed
1/4 tsp hing (asafoetida) (optional)
1 roma tomato, diced
1 small onion, diced
1-2 green chilis (such as thai birds or finger hots), diced (depending on heat preference)
3T ginger-garlic paste (equal parts ginger & garlic ground with a little oil until a paste is made)
1/2tsp turmeric powder
1/2tsp red chili powder (cayenne would work)
1T coriander powder
2 cups of roughly chopped greens (mustards, kale, spinach, chard - all work well)
1 cup moong daal, toasted
1 cup sona masuri rice (or any kind if medium to long grain rice) - washed
6 cups water
salt to taste
cilantro to garnish

Serve with yogurt (or coconut yogurt!)

Ginger Apple Crisp - 9x9 pan

6 cups apples - peeled and sliced into 1/4" slices
2 tsp fresh lemon juice
2 T cornstarch
1/4 c white sugar
1/4 c brown sugar
1 tsp ground cinnamon
1 T fresh ginger, grated
1 tsp ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground black pepper
pinch of salt

Topping

8 ounces unsalted butter, at room temperature, cut into cubes
1 and 1/2 cups old fashioned oats
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
1C AP flour
1/2tsp ground ginger
1/2tsp ground cinnamon
pinch of salt

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