Archive for the ‘beans/pulses’ Category

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ragda pattice (crispy mashed potato cakes with bean curry)

July 11, 2018

Everyone loves a potato pancake. Crispy outside, creamy inside, hearty… but all that grating can be time-consuming. Well, have you ever made a mashed potato pancake? These patties are like hash brown patties, but better. This is one of the best comfort foods I can imagine. If you have never tried ragda pattice (ragda patties) before, now’s the time.

FOR THE PATTIES:
potatoes – 3 or 4
corn flour, breadcrumbs, or anything to hold together the potatoes – about 1/4 cup
chopped green chili (to taste)
chopped cilantro (optional)

FOR THE RAGDA:
a can of white beans, or whatever you have in the house
1 t garam masala
red chili powder to taste (recipe says 2 t… mine was spicy with less than half of that)
1 tsp ginger-garlic paste
water from a soaked tamarind pod, about a quarter-cup (I used maybe 2 tsp of paste)
1/4 t turmeric
pinch of asafoetida
chopped cilantro (optional)

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PATTIES: Cut potatoes into chunks and boil. Remove skins. Mash with the chilis and some salt. Add corn flour or breadcrumbs, a pinch at a time, until consistency begins to resemble dough and not mashed potatoes.

RAGDA: Start oil in a pan. Add ginger and garlic, stir-fry for a minute or two. Add spices and stir-fry for a minute or two. Add tamarind and beans. Turn down heat and simmer for about eight minutes, or until it tastes great. Salt to taste.

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from raks kitchen

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My favorite fish cake recipe is a little steamed fish mixed into mashed potatoes – it’s basically a mashed potato pancake. But I’ve never made them vegan, with hot chilis instead of fish. This is a real winner. The sauce is easy to throw together. The crispy, golden potato cakes satiated my craving for deep-fried junk food, and making it low sodium was no problem because of the great garam masala flavor. I’m even adding this recipe to the “rotation” tag so I can remember to make it again soon. A really great way to mix up the standard “rice and beans”.

Serve with veggies – like sesame peanut eggplant/baghara baingan, or sweet-and-sour eggplant/khatta meetha baingan, or eggplant with tomato/mughlai baingan masala, or palak paneer/spinach with cheese.

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mel and ligda’s healthy black beans

May 6, 2018

thanks mel, for sharing your family’s black bean recipe!

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soak black beans overnight.

add beans and fresh water to a pot on low heat, or a slow cooker.

in a blender, add one green bell pepper, a half of an onion, a bunch of cilantro, and a bunch of parsley.

when blended, add to beans, with salt and pepper.

the longer it simmers, the better. like a black bean soup when first cooked, but beans freeze well to be eaten later with cilantro rice.

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thanks so much to mel for sharing their venezuelan mom ligda’s black bean recipe! ❤

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vegetarian buffalo “meatballs”

February 18, 2018

1 to 2 garlic cloves
1 (15-ounce) can white beans, rinsed, drained
1 package mushrooms
1 large egg
1 cup breadcrumbs, panko, pretzel crumbs, etc.
1 celery stalk (optional)
1 teaspoon kosher salt, less if using seasoned breadcrumbs (recipe called for 1t but next time i will cut it in half)

sauce:
1 tablespoon unsalted butter
a ton of vinegar-based hot pepper sauce, like buffalo sauce, tabasco, or frank’s, to taste
a dash of pure maple syrup (optional)

dip:
1/4 – 1/2 cup plain yogurt or sour cream
a splash of kefir or buttermilk, to thin
half a package crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped chives

Preheat to 400°F. Oil a baking sheet or use a silpat.
Pulse garlic in a food processor until finely chopped, or chop by hand. Add celery, beans, and mushrooms and pulse until coarsely chopped, or chop by hand and mash beans coarsely with hands in a bowl. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snugly. Roast veggie balls, turning halfway through, until firm and cooked through, 25–30 minutes.
Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.

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adapted from epicurious

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couldn’t shake a craving for buffalo wings, so i went for this. the dip is nothing new, but the veggie meatballs are a new recipe for me. i was surprised how well they stayed together – even though they did stick to the pan when i reheated them, they still stayed partially assembled. the texture is not meaty, and does suffer from a bit of the mush factor, but the mushrooms help to give it a little more bite, so it’s overall less mushy than other veggie burger recipes i have tried. there is something novel and fun about the “meatball” style, but it’s something i might try in lazy “veggie burger” form next time. i’ll make these again when i am craving restaurant-style junk food.

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panchkuti dal (savory indian lentils)

January 28, 2018

a great savory vegan lentil dish from rajasthan. some people find my favorite gujarati dal too sweet and sour, and dal makhani too heavy. if that sounds like you, and you like something simple and hearty without sugar or cream, try this panchkuti dal. the combination of lentils works really well to set it apart, even though the spice blend reminds me a lot of other northern dal dishes, like dal from nearby punjab. i’ll make this panchkuti dal, also called panchmel dal or panchratan dal or just rajasthani dal, for my vegan or health-conscious friends – it’s one of my favorite lentil recipes with no cream, butter, sugar, or ghee. check out over thirty bean and lentil recipes right here.

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2 tbsp chilkewale urad dal (split black lentils)
2 tbsp toovar (arhar) dal
2 tbsp green moong dal (split green gram)
2 tbsp chana dal (split bengal gram)
2 tbsp masoor dal (split red lentil)
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
2 tsp cumin seeds (jeera)
about an inch of cinnamon (dalchini)
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
2 whole dry kashmiri red chillies , broken into pieces
8 curry leaves (kadi patta)
1 bay leaf
pinch of amchur (green mango powder)
1/2 cup chopped tomatoes
1 tsp garam masala
1 tbsp finely chopped coriander (dhania)
0 to 4 minced fresh green chilis
salt to taste
2 tbsp lemon juice

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cook dal by simmering in twice its volume in liquid (i just used a cup as a guide)

or tarladalal recommends, “Wash all the dals and soak them in enough water in a bowl for 1 hour. Drain. Combine the soaked dals with 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside.”

in a separate pan, heat oil and add the whole mustard and cumin seeds.
When the seeds crackle, add the cinnamon, garlic, ginger, red chillies and bay and curry leaves and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes and amchur, and cook over a medium flame for 1 to 2 minutes.
Add the garam masala and green chillies, mix well and cook over a medium flame for 1 minute.
Add the cooked dal, salt and lemon juice, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve hot. Top with cilantro leaves and plain yogurt.

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recipe adapted from tarladalal and archana’s kitchen

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(if you don’t have all five kinds of split lentils and peas, just use a combination of anything you have in the house! just make sure to cook whole lentils separately from split peas and lentils – they have a different cook time.)

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habichuelas con dulce (sweet red beans and sweet potato in coconut milk)

November 24, 2016

if you like sweet red bean paste snacks, you will love habichuelas con dulce, a sweet dominican and puerto rican dessert that’s gluten-free and almost kinda healthy. you can drink it chilled, but i like to sip on hot habichuelas con dulce on a chilly day – it’s filling and sweet.

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boil a sweet potato

separately, prepare red beans (kidney beans). if using dry beans, cook til a bit overdone. if using canned red beans, use about two cans

cook with a can of evaporated milk (or a half-cup or so of milk or half-and-half) and a can of coconut milk til softer.

blend in a blender, or mash together with a fork if you don’t have a blender or food processor.

add a cinnamon stick and around seven cloves, the cooked sweet potato, sugar to taste, and a handful of raisins, and simmer on low heat til fragrant.

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recipe by friedsig, based on this habichuelas con dulce recipe

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vegan moroccan chickpeas and apricots

May 9, 2016

MY VERSION:
1/8 c (or less) olive oil
one medium onion, thinly sliced
2 cloves garlic, minced
5 dried apricots, sliced
1 tablespoon ras-el-hanout
sprinkling of salt, black pepper, and crushed red pepper
1 3″ cinnamon stick
1/4 – 1/2c water
zest and juice of one small lemon or lime
2 15-oz cans of chickpeas (garbanzo beans,) rinsed and drained
1/2 large or 1 small can of tomatoes, diced
fresh mint, toasted nuts, and/or couscous to serve (optional)

heat frying pan with olive oil.
when hot, add onion, apricots, and spices.
watch carefully. apricots and ground spices can burn.
when caramelized, add a splash of water, zest, chickpeas, and tomatoes.
simmer 10 minutes, stirring often, adding more water if needed.
add lemon juice and turn off the heat.
if desired, serve with fresh herbs or couscous.

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THEIR VERSION:

1/4 cup extra-virgin olive oil (THIS IS WAY TOO MUCH!)
3 large garlic cloves, peeled
2 cups thinly sliced red onion
1/2 cup dried apricots, sliced
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
1/2 cup water
1 1/2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped (THIS IS WAY TOO MUCH!)
6 cups escarole, torn into 1-inch pieces
1 cup cilantro leaves
1/4 cup mint leaves
1/2 cup roasted whole almonds, coarsely chopped
4 cups hot cooked couscous
Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

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wonderful! a perfect dish for a rainy spring day. comforting, but healthy. recommended, and definitely worth the effort.

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from myrecipes

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curried red lentil, squash, and coconut soup

March 17, 2016

i think this is one of the best pureed soups i’ve tried – but maybe that’s because i haven’t eaten solid food in a week. if you are on a soft foods diet on order of dentist or doctor, make sure to add this one. it’s full of medicinal spices like turmeric and garlic. get well soon!

[edit 2018: still one of my favorite soups. and yes, i got my tooth filled since this post, haha.]

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roast a big (or 2 little) butternut squash (or acorn, or whatever you like)

saute onions and carrots in a dutch oven over medium heat

when soft, add a clove or two of garlic, and stir 2 mins

add:
– chicken stock, vegetable stock, or even lightly salted water
– a tablespoon or 2 of “curry powder” (or make your own with a lot of coriander, some turmeric and cayenne, and a little fenugreek, mustard powder, cumin, black pepper [to help your body absorb the turmeric,] and curry leaf – or whatever you have around)
– the flesh of the roasted squash
– between a half-cup and a cup of red split lentils (masoor dal)
– a good amount of ginger paste or ginger juice

bring to a boil and simmer about 20 minutes

throw everything into a blender or food processor, or mash well.

return to pot and add coconut milk. use a whole can, unless you don’t like the taste of coconut – then just add a half-can.

reheat, adjust spices if necessary

turn off heat, and add fresh lemon juice to taste, about 1/2 to one whole lemon.

recipe sloppily adapted by friedsig from a few different recipes, mostly this epicurious version