..and just like that February 2017 came to an end and it is time to look at some amazing entries for My Legume Love Affair 104. Thank you all for your participation. Firstly, my apologies for not able to participate with any of my own recipe. Work has become incredibly hectic and once I reach home, all I do is have a quick dinner and hit the sack. There were days when I slept at 8:30 pm, only to feel groggy & tired even after a good night's sleep. Ok! enough of my boring life. Shall we jump into the lovely recipes received including one from a non-blogger - Teja.
Today I have so much to say and much to share with you all. This post is long (with lots of photographs) when compared to my other blogposts. If you are short of time and came here only for the three lentil dal recipe, then scroll down to the end of the post. :-)
I don't think I can ever get bored of eating dal. Probably because it is so easy to make and doesn't need much planning or thought especially on a busy weeknight. And also because an egg omelette and a simple tomato dal were the first few recipes I tried under my mother's watchful eye. She is a terrific cook and all I wanted to do is cook like her. Though my first dal didn't turn out to be a spectacular one with the tempering almost burnt, I still fondly remember the night and its memories. Today's recipe (adapted from my favorite book - 660 Curries by Raghavan Iyer) - Slow Roasted Bell Pepper with Red Lentils is a combination of flavors I never cooked before - bell pepper with red lentils. Finger licking good!
A quick and easy recipe for chickpea curry - pan fried and lightly coated with spices. Perfect as a side dish for rice/roti or as an easy snack with crunchy chips. Indian food is not hard at all and this dish is the proof.
Piping hot dal + white rice (chawal) is a combination made in heaven. There are numerous ways to prepare a dal in Indian cuisine incorporating different kinds of veggies and spices. Today's recipe - Lauki Chana Dal (Bottle Gourd Cooked in Lentils) uses split bengal gram, bottle gourd also known as opo squash and my handy, best friend in the kitchen - a pressure cooker. I know it is one of those cooking equipments with a bad rep but it is making a comeback thankfully with many fool-proof, safety features. Did you know when compared to conventional cooking, most foods cook 70% faster (here's the proof) when using a pressure cooker. No wonder I love it so much especially on crazy weekdays when whipping up a simple meal seems like a big chore. Food taste better too, don't you think with all the aromatics, juices and nutrients trapped inside the pot. If you don't have one already, I would highly recommend it and there are tons of delicious recipes that you can make in minutes. Now, let's jump on the dal recipe. Shall we?
Can someone pinch me please? Is it February already? Where did January go? 2016 has started on such a busy note for me. As usual things were super crazy on most of the days and in the little free time I got, all I wanted to do was slouch in my couch and read books of all kinds - a simple and uncomplicated way to relax. But, honestly a corner of my heart was also longing to sit up, write a few words and publish a blogpost. So, before that feeling of enthusiasm goes away; before am swayed into the monotony of everyday activities that constantly need my attention, here I am sitting in a coffee shop, enjoying a cup of coffee with warm blueberry scone on the side and typing this super quick and easy black eyed pea curry recipe for you all. I make this dish often, on a weekly basis and sometimes substitute with other kinds of beans such as pinto, black bean, red beans and even chickpeas. Either way, it serves as a healthy side dish to a bowl of rice or for a bread/roti. Enjoy!
* This "Pressure Cooker Recipe Series" is dedicated to my awesome project manager at work Robin and to the glee on his face when he cooks something delicious in his new pressure cooker. He especially loves to make Dhal with geee (that's how he says it for ghee!), ginger, tomatoes and spices * :-)
We are a family of dal-lovers. We were a family who took many short road-trips, to be out of the city and to get some fresh air into our lungs. It was during one of those trips at a roadside dhaba, I ate the most flavorful and simply-made bowl of rajma with fresh roti from a tandoor. It was all that it promised - creamy, not-too-spicy and with a big dollop of cream & fried chilli on top. I was an enthusiastic 11-year old, discovering new food (with the help of my mother) and that combination simply bowled me over. I still remember my school friends from Northern part of India just couldn't understand the zealousness and what was such a big deal about it!. Till today, the memories of that first bite are fresh and this recipe for red beans curry with rice or bread is (and will be) my absolute definition for comfort food. Enjoy!
This recipe is an entry to My Legume Love Affair # 81, hosted this month by me. Have you sent yours yet?
It has been a tradition since past few years to welcome a New Year with a black eyed pea post. Last year it was scrambled eggs, the year before with some fried fritters (still a popular one for New Year's) and a curry with coconut, the year before that. The reason is simple - in some cultures, black eyed peas symbolize good luck due to their penny-like appearance. They also signify abundance and if there are any left overs for the day after, it is meant to demonstrate frugality and prosperity in the coming year! Don't get me wrong. I am not a stickler when it comes to any kind of customs or superstitions but it is always a good feeling to start something on a good note. Isn't it? Today's recipe is a vegan curry made with coconut milk and some aromatic spices. New Year's or not, this recipe comes together in a giffy, any kind of beans like red, garbanzo etc can be substituted instead of black eyed peas and it will still taste heavenly. Enjoy.
Sometimes it makes me sad, how our Indian cuisine is stereotyped for a handful of popular curries. There is a world of truly unique and diverse food culture spanning across the country that each one of us should make an attempt to atleast know and if possible, learn. Today's post is about a quick and scrumptious curry made with whole green gram, potato and spiced with a unique spice blend of 18 spices called Koli Masala. It was initially a gift to Lataji from Anjali, the maker of the spice mix. I was quite chuffed when Lataji generously shared some with me during our stay together at IFBM. Since then I have been meaning to make a recipe, to try the spice mix. Isn't VeganMoFo a perfect platform to talk and feature some lesser known cuisines & traditions? - To let the world know how distinct and extraordinary our Indian cuisine is!
Learn how to make a quick black eyed peas recipe adapted from Raghavan Iyer's very popular book - 660 Curries. I have earlier made Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter) from his book with splendid results and is to this date my favorite way to eat whole lentils. Both the recipes have one thing in common - simplicity with ton of flavor. On busy weeknights, pre-made rotis with easy side dishes like these are a real saving grace.
Learn how to make a quick lemon dal or nimmakaya pappu (as it is called in Telugu). What I love about this simple dal is the tangy lemon juice combined with soothing dal into almost a soup like consistency. It tastes perfect as-is with loaf of crusty bread, pour over cooked rice or as a side dish for rotis. If you are looking for easy dinner ideas for one, this recipe fares very well in that category too!
Looks like those hot, summer days which I have been complainingin almost every post since past few months are on the move. Humid, sultry nights are being slowly replaced with breezy, chilly ones and trust me, am not complaining at all. I dread hot days and simply love winters as am a through & through wrap-a-shawl-and-have-a-cup-of-hot-tea kinda girl. :-)
Imagine a pot with five kinds of lentils (dals) seasoned with fresh spices and tomatoes simmering for dinner on a weeknight with hot (or leftover) rice or roti. How comforting does that sound. My mother used to make this irrespective of which season it is. It was wholesome and soupy consistency for summers and during winters this dish helped to banish those winter blues. For a blessedly comforting creaminess, it is important to cook the dal long and slow on low heat. I usually skip the garam masala at the end as we like it relatively plain and simple. Serve with chopped onion and lemon wedges on the side and there you have a perfect meal ready.
Enjoy!
Sending this dal recipe as an entry to My Legume Love Affair # 58, guest hosted at Chez Cayenne. This event was originally conceptualized by Susan and now gracefully run by Lisa.
We all can do more with less. That usually is my motto when I am cooking for chilly weeknight dinners. With ingredients readily available in my pantry or freezer, I try my best to whip up something comforting, with not much effort.
The other day as I was browsing through BBC GoodFood Magazine, I stumbled upon this super simple recipe which makes use of three kinds of beans along with tomatoes and spinach. Well, that's one hearty and nutritious combination, I thought.
Crescent Dragonwagon in her book "Passionate Vegetarian" once said - "The best part of (any) stew is the sensual part of it, coming in from out of the cold and smelling it simmering. The steaminess is enveloping. And the warm scent of food encourages you to take deeper breaths, which helps calm you." ..and this lovely quote is very apt for this recipe as once done, it leaves you very happy and satisfied!
3 cups (in total) of any kind of dry (or canned) legumes - I used kidney beans (rajma), white soya beans and brown lentils
1 medium onion, finely chopped
1 garlic clove, crushed
1 tbsp olive oil
1/2 tbsp ground cumin powder
1 cup tomato puree
1 cup chopped spinach, tightly packed
salt and pepper to taste
How to prepare the beans: Wash once or twice and then soak all the legumes covered in water atleast for 8 hours or overnight. Place them in a pressure cooker and immerse them with enough water. Cook for 4-5 whistles until the beans are fork tender. I cook beans once every week, pack them in small portions in zip lock bags or microwavable boxes and freeze. Whenever I want to make any stew/soup or curry, I just thaw, microwave (when short of time) for few minutes and they are ready for use.
Tip: Drop a green tea bag while pressure cooking the beans and use the cooking liquid while preparing the stew as it renders a nice color to it.
Preparation:
1. Heat olive in a pan and add onion with crushed garlic. Saute until softened. Add ground cumin powder and cook for a minute. Tip in the tomato puree (or chopped tomatoes) plus a cup of cooking liquid (or water) and simmer for 10 minutes, until thickened.
2. Grind into a smooth paste ~ about 1/3 cup of cooked beans using little cooking liquid.
3. Add the cooked beans and bean paste. Mix well and cook for about 5-6 miniutes. Season with salt and pepper. Add the chopped spinach and cook for another 5 minutes. Serve with bread, roti or rice.
Notes:
1. If using canned beans, make sure you adjust salt accordingly.
2. Original recipe used chopped tomatoes and I substituted them with store-bought tomato puree.
3. The consistency of the stew can be adjusted by adding more or less of the water in which the beans were pressure cooked.
4. This stew will taste good atleast for a week, when refrigerated. If it thickens, just re-heat with 1/2 cup of water. It will taste as good as new.
It feels like just yesterday I posted my step by step Sabudana Khichdi recipe with an intention to master it and proudly share with you all. (I had quite a few disasters with this dish before). Well, that's happened for last Dussehra. This year, things have changed quite a bit on personal front - am a new city, living with in laws and enjoying the pleasures of having parents two lanes away. :-)
With just 10 days away for Dussehra festival (its on October 16th 2012), am sure you all are gearing up to be in a festive mood, like me.. Like last year, am planning to post some of the very popular recipes especially made during this festive season in coming few days.
Here is a quintessential Sundal recipe. - Navadhanya Sundal, which is super easy to make and super healthy to eat otherwise. Enjoy!
2 cups in total i.e few tbsp each of any 9 kinds of beans (legumes) I used:
red kidney beans (rajma)
raw peanuts
dried chickpeas
black eyed peas
dried green peas
whole green moong dal
whole black urad dal (sabut urad)
pinto beans
dried field beans (lilva)
1/2 cup fresh coconut, grated
few curry leaves
2 green chillies, slit in the middle
2 tsp of oil
2 tsp mustard seeds
salt - to taste
1/2 lemon juice
Preparation:
1. Wash, rinse and then Soak all the beans together in a bowl overnight.
2. Drain water and place them in a pressure cooker. Add water until beans are immersed and cook them until slightly soft (not too mushy) for 2-3 whistles.
3. Drain and keep the cooked beans aside.
4. Heat oil in a kadai and add mustard seeds with green chillies and curry leaves. Once they start to splutter, add the beans. Mix everything. After 4-5 minutes, season with salt. Turn off the heat and add lemon juice.
5. Transfer in a serving bowl and top with grated fresh coconut. Simple and Delicious!
I have a special relationship with dal. When I absolutely run out of ideas for our supper or when I am depressed/sad, I automatically go for a bowl of dal (preferably yellow) and rice. It makes me happy from deep within, soothes my soul. and puts back the smile of my face. :-)
But there are only so many I can make dal. Isn't it..and this is one such delicious way - kerala-style with coconut..
Enjoy!
Cooking lentils is one of the quickest way to pep up a dull, morose day!
Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace. ~ a Southern saying on eating a dish of Hoppin' John on New Year's Day.
I'll be honest with you guys. I heard, for the first time only about a week ago - about the Hoppin' John & the tradition of serving black-eyed peas for New Year...and the legend of the Hoppin' John dish goes something like this -
"It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat. A man named John came "a-hoppin" when his wife took the dish from the stove. An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John". The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John."
Picking up the fact that the black-eyed-peas especially when served on New Year bring good luck, I made a very delightful black eyed peas kootu.
Well, following the tradition, I made sure this year we had black eyed peas & rice on the table. I hope this would bring us truck loads of luck and good health. :-)
Growing up, very little was known to me about these tangy, purple berries called "Kokum" which are native to India and very widely used in Konkani cooking. It was only until, Manisha blogged about this 'tadpole-like' guessing game, I came to know there existed such a thing called Kokum.
Since then, my hands were itching to get hold of these tiny beauties and finally I did. A little google search would enlist the numerous medicinal properties that this fruit has. :-)
Kokum can be added to our regular dals, vegetables or curries, as a healthy replacement to tamarind or lemon, due to its high antioxidant properties. It is also very colorful when added as strips to salads or any yogurt-based dish(es) and renders a little tangy flavour along with the reddish purple colour.
Kokum is now readily available in most of the Indian stores, here in US.
...and here is how it looks -
dried kokum phool
According to this article on epicurious, lentils are one of the lucky foods to be consumed for a good new year start -
"Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame." .. read more
So, Today's recipe features lentils (so that we too can have a lucky start for 2011) - "Urad Kokum Chi Dal" is adapted from the curry bible - 660 Curries by Raghavan Iyer. This is a delicious accompaniment to both fluffy rotis & a bowl of hot rice. The creaminess of urad dal intermingled with tartness from kokum and a slight hint of chillies play very well. Our taste buds were very happy when I had this with brown rice on one of those chilly weeknights.
Hope you are all ready for a fun New Year's Eve tomorrow. Don't forget to have one or more of these lucky foods on Jan 1st so that you can a good (read lucky) start to 2011.
Looking at any beautiful flower reminds me of Rabindranath Tagore's poem - 'Flower'.
Pluck this little flower and take it, delay not! I fear lest it droop and drop into the dust.
I may not find a place in thy garland, but honour it with a touch of pain from thy hand and pluck it. I fear lest the day end before I am aware, and the time of offering go by.
Though its colour be not deep and its smell be faint, use this flower in thy service and pluck it while there is time.
I am not sure whats the inner meaning of this poem and for me, it just tells - Time is ticking away, enjoy the life, the most in this moment, while there is time. Not Past, Not Future, but live in Present. :)
So,as I had some free time on hand this weekend, I thought why not make Anita's ever-famous, ever-controversial - Punjabi Chole, which requires to ground one's own masala. Let me tell you one thing about the bhunao masala - it is lovely, fragrant and adds a nice color & authenticity to the dish. Take my advice, grind a bit more than required. I added a tbsp of it to eggplant and S just loved it. I am sure it will go well with almost any vegetable like potato, okra etc.
The sheer pleasure of getting to know a variety of recipes and cooking them from my blogger friends is just pure bliss. I cannot thank enough all of you out there who whip such amazing delicacies in your kitchens & feed your family, day-in and day-out. There is nothing that beats a hot-home-cooked-meal made with lots of love. Isn't it! :)
Here are two recipes being featured on YRTML this week. Enjoy.
It was one such phase, where we both were totally into Soups & Salads, of every kind. That is when, I tried Sala's Fresh Pea & Mint soup. In my recipe, I substituted fresh peas with frozen ones. The soup was very refreshing to the palate, in a way acted a de-tox from our usual carb-loaded dinner. Yummy.!
Richa aptly describes this dal as 'Punjab di Shaan'. It has been a while that I made this, but I still remember its vivid taste, the compliments from my office colleagues when I took for lunch. Primarily made with Urad dal and channa dal, it tastes heavenly when served on a bed of rice or some roti on the side. C'mon even Nupur couldn't resist herself from making it. It is that good. :)
