My Legume Love Affair # 81 [March 2015 edition] - The Roundup

Tweet

The month of March just flew by and APRIL has already kicked in. Whoah! Winter is slowly saying goodbye as well and everyone I know in New York City is so ready for some sunshine. I hope in the coming days, we have plenty of it and there are flowers blooming instead of a pile of snow accumulated on the sidewalks!. Meanwhile, here is a roundup of some lovely legume recipes submitted by a bunch of you for the event My Legume Love Affair # 81. It was so much fun to see such variety of recipes pour in for every few days. Thanks for participating and here we go. Bookmark the ones you like and if you have few minutes, do show some comment love. :-) Bon Appetit.

Panchratna Dal/ Dal Panchmel by Geetha Aradhyla

Protein packed dal with 5 lentils, cooked along with aromatic spices. Panchratna Dal or Dal Panchmel is very nutritious and healthy that compliments well with roti/rice. I usually make this Panchratna Dal when I get bored with the normal Dal. 

Preparation Time-45 mins 
Cooking Time- 20 mins

Ingredients:

Urad Dal – 1/4 Cup
Chana Dal – 1/4 Cup
Masoor Dal – 1/4 Cup
Green Gram Dal – 1/4 cup
Toor Dal – 1/4 Cup
Tomato – 2 (small)
Onion – 1-2
Ginger – 1 inch pc
Garlic – 4 to 5 cloves
Green chilli – 1
Ghee/Oil – 2 tbsp
Jeera/Cumin seeds – 1 tbsp
Dry red chill1 – 1-2
Salt – as required
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Jeera powder – 1/2 tbsp
Amchur Powder – 1/2 tbsp
Garam masala powder – 1 tbsp
Turmeric powder – a pinch
Coriander leaves – few

Method:

1. Mix and soak all the dals for 30-45 mins. Chop the tomatoes roughly and add it to the soaked dal. Add a pinch of turmeric powder, enough water and pressure cook for 1 whistle and simmer for 10 mins.
2. Mash the cooked dal well. Add water according to the consistency u require. Take ginger, garlic and green chilly and crush it in a pestle & mortar. Keep it aside.
3. Heat a pan with ghee or oil and temper with cumin seeds & dry chillies. To this add finely chopped onions and saute until transparent. Now add the crushed ginger-chilly-garlic paste and saute till the raw smell is gone. Add all the spice powders – salt, chilli powder, coriander powder, cumin powder, garam masala, amchur powder and mix well.
4. Saute the onions with all the spice powders for a few seconds. Make sure not to burn the masala. To this add the cooked and mashed dal and mix. Add water if needed and check for seasoning. Let it boil for a few mins so that all the flavours combine well. Finally add coriander leaves and turn off stove.
Serve this protein packed dal, hot with roti or rice.

Black Eyes Pea Curry by Roshini [Chef Al dente] 

Moth beans sprout curry by Archana [Messy Kitchen]

Paruppu Urunadi Kuzhambu by Lata Raja [Flavours and Tastes]

Lentil Stuffed Bell Pepper by Sadhna [Herbs, Spices and Tradition]

Crema di fagioli/Refried Beans by Simona of Briciole

Black-eyed Bean, Fennel & Sweet Potato Salad by Jen [Chardonnay & Samphire]

Lebanese Rishta/Lentil Vermicelli Soup by Chef Mireille [Chef Mireille's East West Realm]

Tofu and Kale Bowl with a Curried Peanut Sauce by Janet [The Taste Space]

Fiery Chilli Welsh Red Dragon Pie by Shaheen [Allotment2Kitchen]

Mixed Sprouts Veggie by Jayashree [Evergreen Dishes]

Purnam Boorelu by Pavani [Cook's Hideout]

Root Vegetable and Lentil Goulash by Emily [Cooking For Kishore]

Chana Vada (Chana Dal Peanut Patties) by Lisa [Lisa's Kitchen]

Homestyle Rajma Masala by Siri

**********************************************

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

until next recipe,