Archive for the ‘beans/pulses’ Category

h1

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.

+

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

+

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.

+

recipe adapted from tarladalal and archana’s kitchen

+

(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.)

h1

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.

+

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.

+

recipe by friedsig, based on this habichuelas con dulce recipe

h1

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.

+

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.

+

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

+

from myrecipes

h1

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.]

+

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

h1

dal makhani (punjabi lentils)

February 27, 2016

nothing against my favorite gujarati dal.

sometimes you just want something that tastes like butter, and cream, and winter comfort.

+

cook 3/4c black split urad dal (if using whole dal, soak overnight) in 1.5c water and a pinch of salt. when cooked completely (better a little overdone than a little underdone,) add half a can of red kidney beans. mash and set aside.

in a heavy-bottomed skillet, heat about 2.5 T butter and/or ghee (i used a combination) over medium or med-high heat. (butter is a lot of the flavor of this dish, so if you’re vegan, i recommend a buttery oil like coconut.) add a teaspoon of whole cumin seed, an inch of cinnamon, 2 whole cloves, a small hot green chili pepper slit lengthwise, 3 cardamoms, and a small finely chopped onion.

cook until onions are golden brown, and turn down heat to medium.

then add 1/2 t ginger-garlic paste, cayenne (1/4 t for mild, 1/2 t for medium, 1 tsp for hot,) 1/4 teaspoon turmeric, and 1 1/2 c fresh or canned pureed tomato. simmer until oil rises to the top.

add the dal, salt to taste, and about 4 T water. simmer 15 min.

stir in a half-cup of heavy cream or, if you’re vegan, substitute coconut milk. simmer about 2 minutes. serve with fresh cilantro and rice.

+

wonderful. definitely a favorite.

adapted by friedsig from tarladalal

h1

borar jhaal (bengali lentil balls in mustard sauce)

January 23, 2016

1/2 c urad dal, rinsed (also called “black lentils”)
1-4 green chilis (recipe called for 4, which seems painful)
1/2 t sugar
1/2 t ginger paste
pinch of asafoetida or onion/garlic power

1 t nigella seed
salt

sauce:
1 t black mustard seed
1 t yellow mustard seed
0-2 green chilis
1 t sugar

soak dal for 30 minutes
drain; put in blender with salt, ginger, chilis, and sugar, & blend
roll into 12 balls & squeeze out water
fry in 1 c mustard oil for 5 minutes – make sure to wait til the oil is sizzling before frying them!
drain on paper towels or paper bags.

separately, mix up the sauce with a little water

heat 3 T oil in a pan & add nigella seed, stir-fry 1 min
add mustard sauce, simmer 10 min
add fried balls & remove from heat

 

+

 

from Mark’s book about Indian cooking

 

+

 

the sauce is not really a sauce. i may not have copied this down correctly. it’s kind of just mustardy water. maybe my mustard seeds are old? balls of fried lentil are always good but i might recommend fermenting it and doing some vadai or some dosai instead of this. i do really like the nigella seed infused oil – i might try that with dal some time.

if you really want to try this, i would say, remember to only add water a bit at a time into the blender. i got the texture right (for once) and the balls held together, but it’s a delicate balance, and many times my vadai came out unfryable (unfriable?)

also just skip the sauce and fry them in nigella seed and mustard seed.

h1

rasse misse rajma (punjabi kidney beans)

January 15, 2016

1 1/3 c dry kidney beans
4 black cardamom pods
2 bay leaves
1 t. ground coriander
1 t chili powder
7 T. ghee
4 dry red chili
1 1/2 t. cumin seed
an onion, chopped
5 t ginger paste
5 t garlic paste
2 small pureed tomatoes
1 t ground black cardamom
1/2 t black pepper

soak beans overnight & simmer with whole cardamom and bay for 1.5 hours

in bowl, add coriander, chili, salt, and 4 T water

heat ghee over a medium flame.

add chilis and cumin and stir-fry 1 minute

add onion, fry 5 mins

add ginger and garlic, fry 2-3 min

add ground spiced & stir-fry 30 seconds

add tomatoes and fry 5 mins til oil separates

add beans & simmer 7 mins

remove from heat. serve with chopped fresh cilantro.

 

+

 

from Mark’s book on Indian cooking

 

+

 

good! i played around with the proportions, so i couldn’t tell you what i actually did, but it turned out just fine. it’s great to have something else to do with red beans besides chili,  baked beans,  other chilis,  and cajun red beans and rice.

h1

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.

TIPS FOR THE PERFECT BAKED BEANS:
– a long, slow cook, if you have the time. i make these for a quick 15-minute dinner and leave them simmering for an extra hour afterwards so they’ll be perfect the next day for lunch. they’re great when they have been cooking for ten minutes, but nothing can compare to how they taste a half-hour later.
– go a little heavier with the molasses than you think you should. it’s a big part of the flavor you associate with baked beans.
– don’t be scared to experiment. leftovers, like roasted bell peppers, chicken, sausages, and even bits of stale bread, can work in baked beans just like in chili.
– even if you don’t like it hot, don’t leave out the smoked paprika or cayenne – even just 2 pinches can help balance out the flavors.
– don’t forget to undersalt if you use processed meats like sausage or bacon, and oversalt if you’re leaving them out. beans like salt.

VEGAN
– saute onion in coconut oil (or oil of your choice)
– when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, vegetable stock, apple cider vinegar, 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 15 minutes.
– add brown sugar, maple syrup, or hickory syrup if you like it sweet, or just serve as is.

NON-VEGAN
– 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, apple cider vinegar, 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 15 minutes.
– add brown sugar or maple syrup if you like it sweet, or just serve as is.

+

edited 2016 & added to “favorites” since i make these all the time

h1

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)

fresh lemon or lime (add at the end!)

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

h1

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
oil
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