Archive for the ‘beans/pulses’ Category


best-ever 15-minute baked beans (vegan and non-vegan versions)

May 20, 2015

really easy, fast, delicious way to switch up your bean game. you can take the finished beans and bake them in a low oven for an hour, but i think they’re just fine like this for a quick lunch. don’t let society pressure you into adding bacon and sugar. caramelized onions add plenty of sweetness.


saute onion in coconut oil (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, vegetable stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, thyme, and smoked paprika or smoked salt if you have it. add veg worcestershire sauce if you like it.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.


if you like your beans bacony, start by frying a few strips of bacon, then remove the bacon, crumble it onto a plate, and set it aside. fry onions in the bacon grease.

otherwise (this is my favorite,) just start by sauteeing onion in chicken schmaltz (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, a little vegetable or chicken stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, a pinch of thyme, and smoked paprika or smoked salt if you have it. add worcestershire sauce if you like it. don’t forget salt and black pepper.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.


my favorite gujarati dal

January 2, 2015

I know, I know… there’s already been a Gujarati dal featured here.

It’s just that I started using a modified version of tarladalal’s dal, and can’t stop eating it.

It’s super healthy, and very quick and easy!


Cook a cup of lentils, 2 cups of water, 2 T of peanuts, and half a grated sweet potato. I like red (masoor dal) or yellow (tooval dal) lentils for this, but you can use whatever’s available or whatever you have. All the recipes say to use a pressure cooker, but I don’t have one and it comes out just fine on the stove.

In a pot on your stove, combine the cooked lentils with water and two cups of water.

Separately, in a pan, add ghee, oil, or a combination of both, to 1/4 tsp mustard seeds ( rai / sarson). (I usually use about a tablespoon, but recipes say to use 2 tablespoons. You can cut it even more if you want.) When the seeds start to pop, add:

1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 cloves (laung / lavang)
25 mm (1″) piece cinnamon (dalchini)
1 bay leaf (tejpatta)
2 small round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)

If you don’t have the whole seeds, just leave them out and add powdered spices directly to the dal. (Don’t skip the curry leaves or mustard seeds, though!)

Saute until it smells roasted. Add to dal. Also add an inch of grated ginger, a chopped plum tomato (a plop of tomato sauce or tinned tomato is fine,) a dash of turmeric, a slit green chili or two, and, if you like it sweet, grated jaggery or a pinch of brown sugar. Simmer for 10-15 min. Remove from heat and add fresh squeezed lemon juice to taste.

Serve with rice and veggies, or whatever you like. You can top with fresh cilantro leaves, plain yogurt, fried onions, or sour cream.


adapted from tarladalal


ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.


modified from cooking and cooking


dal fry (lentils punjabi-style)

August 7, 2014

This recipe is from from ãhãram!


yellow lentils/tuvar dal/pigeon peas/gandules – 1 Cup
Tomato – 1 Medium
Onion – 1 Medium
Ginger Garlic Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 1/2 tsp
Turmeric – 1/8 tsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Salt to Taste
Fresh Coriander for Garnish

Boil 1 c lentils in 2 c water. Or, soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes and pressure cook the dal for 4 whistles.
With a heavy ladle, mash the dal completely.
Chop the tomato into fine pieces.
Chop the onion into 1/2″ pieces.
Chop the green chillies into fine pieces.
In a heavy bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the tomato pieces and stir fry till the tomato pieces are soft.
Add the ginger-garlic paste and fry for 2 minutes.
Add the green chillies, red chilli powder, and turmeric.
Stir fry for 2 minutes.
Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
Mix well and let cook for about 5 minutes.
Garnish with coriander leaves.
Serve hot with jeera rice or rotis.


from ãhãram (great blog – highly recommended)


moroccan chickpea salad

July 31, 2014

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 wholepiece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate molasses

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.


recipe adapted by friedsig and originally penned by le delicieux


Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!



July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.



2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette



heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.


you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!


5 minute warm chickpea and feta salad

May 13, 2014

preheat frying pan to med-hi

while it is heating, open 1 big or 2 small cans of chickpeas & rinse em in a colander. slice up a hot and a mild red pepper (or whatever you have in the house). slice up some spring onions/chives/green onions/ramps/whatever. slice a fistful of cherry tomatoes in half.

add 2t olive oil to the pan

separately, in a jar, mix up the juice of half a lemon, a half-teaspoon of smoked paprika (borrow some from me!) and a teaspoon of olive oil.

now the pan is hot! throw in the peppers and green onions. stir-fry 1-2 mins. add everything else. cook 1-2 min.

take off the heat, put it in a bowl, crumble lots of feta on top, and serve over salad greens or just like it is.


adapted from bbc good food


phenomenal salad! highly, highly recommended! lots of flavor for such a brief ingredients list – and if you can source cheap feta and already have paprika on hand, this salad costs under $3 to make. also delicious once it grows cold.


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