My Legume Love Affair (MLLA) # 62 - The Roundup

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It's pretty amazing how bloggers from all around the world churn out scrumptious recipes using just legumes, month after month. Every time I try something new with them, am always left with a want to try some more.  It is like we can never get tired of these pretty little things. :-)

This edition of MLLA features 21 innovative recipes with lovely photography. Read on, show your comment love on the participants, bookmark and try a few, just like I do for every other MLLA roundups. The details of the lucky winners are at the end of the post.

Black Chickpeas Chaat by MJ

Green Peas Masala by Bini Basheer

Ingredients:

Green peas (dried) - 1 cup

Carrot - 1 cup

Onion - 2 (medium sized, chopped)

Tomato (small, chopped) -1

Ginger - garlic paste - 1 tablespoon

Green chilly (split into two) - 2

Kashmiri Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Garam masala - 1/2 tsp

Thick coconut milk - 2 cups

Cashew nut paste - 1 tablespoon

Curry leaves - 1 spring

Coriander leaves - 1 tablespoon

Oil - 1 tablespoon

Salt - according to taste

Water - 2 cups

Mustard seeds - few

Fenugreek seeds - few

Procedure:

Wash the dried green peas well and soak it for atleast 12 hrs 

Drain the water and pressure cook them with water and salt for 4 to 5 whistles.

Off the flame and let the pressure release by itself.

Heat oil in a pan/kadai and add mustard seeds and let it splutter.

Add fenugreek seeds and saute for few seconds.

Add the chopped onions and saute till it turns golden brown. 

Add ginger - garlic paste and saute for few seconds till itz raw smell leaves

Add green chilli and saute for few seconds.

Add kashmiri chilli powder, turmeric powder, corainder powder and garam masala and mix well.

Add chopped carrots and saute for few minutes

Add chopped tomatoes and saute till mushy.

Add cashew paste and saute well for few seconds

Now transfer the entire ingredients along with stock from pressure cooker to the pan and mix well.

Add medium thick coconut milk along with curry leaves and mix all the ingredients well.

Check the salt and add more if u want and let the curry boil

Cover and cook for 9-12 mins. 

Add chopped coriander leaves.

Off the flame and serve.

Serve with bhatura, poori or chapati.

Smoky Apple Baked Beans by Johanna

Nam Nam inspired Baked Tofu by Abbhirami

Ghugni (with Sprouted Yellow Peas) by Meena Raghavan

Nepalese Toor Dal Curry by Janet

Black Turtle Beans and Pepper Enchiladas by Shaheen

Black Bean Enchiladas by Choclette

Slow Cooker Rajma Curry by Geetha

Ingredients:

Kidney beans(Rajma) - 1 Cup

Onions - 1(big) or 2(small)

Tomatoes - 2 big

Green Chillis - 2 

Bay leaves - 1 or 2 

Ginger garlic paste - 1/2 teaspoon

Chili powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Ground garam masala - 1/2 tea spoon

Milk cream - 1/4 teaspoon

Cilantro - for garnish

Salt to taste

Preparation:

If you are using dry Rajma/kidney beans, soak overnight and cook the beans in the cooker with some salt for 2-3 whistles. 

In a frying pan, add oil and bay leaf, throw in the finely chopped Onions and fry till they are translucent. When they start turning light brown, add ginger-garlic paste. After 10 minutes of cooking, add the masalas: a pinch of turmeric, chilli powder, coriander powder and garam masala powder. Mix well. Now add chopped tomatoes and cook for 10 minutes. Transfer the Rajma beans and cook for 5 minutes before transferring the contents to the slow cooker. This dish is very aromatic and tasty when cooked in a slow cooker. After about 3-4 hours, when the dish is cooked, adjust salt, transfer to a bowl, add cream and garnish with Cilantro. Serve hot.

Chickpea Masala by Deepali

Chickpea Cutlets In Tamarind Sauce by  Sharmila

Punjabi Chole Masala by Divya 

Red Kidney Bean Burger by Elizabeth

Fresh Green Peas Curry/Mutter Masala by Denny

Rajma Sundal / Kidney Beans Stir Fry by Krithi

Baked Chickpea Kofta Tacos with Avocado and Harissa by Lisa

Split pea lentil soup with pumpkin and jackfruit seeds by Soma

Panchmel Dal by Deepika

Punjabi Rajma Masala by Priti

Rattlesnake Bean Salad by Simona

Panchmel Darbari Dal/ Creamy Five Lentils Stew by Swathi

Here are the winners who were randomly selected for the giveaways -

Deepika is the lucky winner for the Hurst Bean package and Susan's giveaway.
Simona wins the 25$ Amazon giftcard. (my blog anniversary giveaway # 1)
Priti wins the  "The Flavor Bible - The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs" by Karen Page, Andrew Dornenburg. (my blog anniversary giveaway # 2)

Hearty Congratulations to all three winners and I will send you an email for shipping address details pretty soon. Thanks to all who participated in this MLLA edition and making it such a lovely legume party!

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until next recipe,