Lentil with Fennel and Ginger

Ingredients

- ½ cup white urad dal

- A pinch of turmeric

- 1-2 green chilies, sliced horizontally

- a pinch of nigella

- 1 inch piece of ginger, peeled and roughly chopped

- 1 tbsp oil

- 1 tsp fennel seeds

- Salt

- Lime wedges

Method

1. Wash the urad dal 3-4 times until the water runs clear.

2. Add 3 cups of water and bring it to a boil. Reduce the heat and simmer until most of the water has been absorbed by the dal. Be careful not to overcook it.

3. Now add a pinch of salt, turmeric, and the green chilies. Let it simmer for a few more minutes.

4. Dry roast the fennel seeds on a dry, hot pan for about 30 seconds.

5. In a small pan, heat the tablespoon of oil. When it gets hot, add in the nigella and after about 10 seconds, pour the oil with the nigella into the dal.

6. Grind the roasted fennel seeds and ginger in a blender or grinder. Add to the dal. Let it cook for another minute. Turn off heat and keep covered until ready to serve.

7. Squeeze lime wedges over the dal and serve extras on the side.

Roasted Red Pepper, Lentil and Spinach Soup

Ingredients

1 -1/2 tbs olive oil
1/2 yellow onion, finely chopped
1 tsp of ground cumin
generous pinch of cumin seeds
1/2 tsp of ground coriander
generous pinch of coriander seeds
salt
3 cups vegetable broth
2 cups of water
1/2 cup red lentils, rinsed
7.5 oz jar roasted red peppers or 2 large roasted red peppers, skinned and seeded
1/3 jalapeno, deveined and finely chopped
spinach, baby, stems removed (as much as desired!)
salt to taste

Method

Heat the oil in a heavy bottomed sauce pan over medium-low heat. Cook the onion for 3-4 minutes, stirring frequently (avoid browning) . Add the the cumin, cumin seeds, coriander, coriander seeds, and a pinch of salt and stir well. Cook for 1-2 minutes. Add the vegetable broth, water, red lentils and bring to a boil. Turn down to a simmer and add the roasted red peppers and jalapeno. Cook for 10-15 minutes, until lentils loose their shape.

Remove the soup from the heat and puree using an immersion blender.

Adjust seasoning and add the spinach. Stir until wilted.

White Kidney Bean and Tuna Salad

Ingredients

• 2 (6-ounce) cans dark meat tuna, packed in olive oil
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (15-ounce) cans cannellini (white kidney) beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons vinegar

Method

In a large bowl, add the tuna with its olive oil and 1/2 teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the vinegar and season with more salt and pepper, if needed, to taste. Transfer the salad to plates and serve.

Tuna and Chickpea Wrap

Ingredients

• 8 soft wheat tortillas (medium size)
• 400 g canned chickpeas/garbanzo beans
• 200 g canned tuna fish
• 150-200 g sour cream or creme fraiche
• 2-3 tsp curry powder
• salt, to taste
• fresh parsley, finely chopped (optional)

Method

Rinse the chickpeas and drain; drain and flake the canned tuna.Crush the chickpeas with a fork, mix with flaked tuna and sour cream. Season with salt and plenty of curry powder, and fresh parsley.

Spread the mixture on wheat tortillas, leaving about an inch free on all sides. Either roll up or wrap into an envelope (tuck the sides in first, then roll up).

Wrap in clingfilm or pack into a picnic container and place into the refrigerator for about 12 hours to let the flavours mingle.

Tamarind Chickpea Curry

Ingredients

• 4 lbs of red potatoes (about 6-8 large potatoes)
• 4 tablespoons canola or corn oil
• 1 tablespoon black mustard seeds
• 12-15 curry leaves (optional)
• 3 tablespoons chickpea flour (also known as gram or besan flour)
• 4-5 tablespoons of crushed tomatoes
• 1 tablespoon tomato puree (optional)
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 cup water (or more as required)
• 2 16-ounce cans of chickpeas, drained and rinsed
• 1 bunch of cilantro, de-stemmed and chopped
• 1-2 tablespoons concentrated tamarind paste
• 1 lemon (optional)

Method

1. Wash and peel potatoes. Cut into 1/2 inch cubes and boil until just soft. Cool to room temperature.

2. In a large pot, heat oil on medium. Add mustard seeds and curry leaves. When mustard seeds pop, add chickpea flour and cook until light pink (about 3 -5 minutes).

3. Add crushed and pureed tomatoes, salt, red pepper flakes, turmeric and cumin, and cook for 3-4 minutes.

4. Add 1/2 cup water to thin the tomato mixture. Add potatoes and chickpeas and mix well. Cook for 4 minutes and add up to another 1/2 cup water, or as much as needed.

5. Add half the cilantro and tamarind sauce and cook for a further four minutes. Tamarind sauces vary in potency and thickness. Use 1 or 2 tablespoons of pure tamarind sauce (which is thick and the color of molasses) or 1 cup of the tamarind and date sauce (which is sweeter, lighter and thinner). If you don’t know what you have, begin cautiously, and add to taste. If you add too much tamarind, you can use molasses or honey to balance out the sourness.

6. Add juice of one lemon for tartness.

7. Garnish with the remaining cilantro.

Peanut Chutney

Ingredients

• 100 gm fried groundnuts
• 2 large onions-chopped
• 3 chillies-chopped
• 1/2 kernel grated coconut
• little tamarind (5 gm)
• salt

Method
Fry all the above ingredients in oil.

Put them in mixie and grind until the contents become a paste.
Add a little water to achieve consistency of your choice.

Add salt and chillies to taste.
Remove contents from mixie and season them with hot oil, mustard and onions.

Hummus

Ingredients

• 1/2 orange bell pepper or red Bell Pepper
• 1 and 1/2 tablespoons fresh lemon juice
• 1 and 1/2 tablespoons fresh lime juice
• 1 tbsp sesame seeds soaked in 1/4 cup water.
• 1 tbsp oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1 and 1/2 cups chick peas, soaked in water overnight or use Canned Chick peas
• 1 garlic clove
• 1 green chili
• 2 tbsp fresh coriander leaves (Optional)
• salt to taste

Method

1.If using fresh chickpeas, cook them till tender.

2.Cut bell pepper in half lengthwise, remove seeds and the membranes.

3.Place one pepper half, skin sides upon a baking sheet lined with aluminium Foil.

4.Flatten the Bell pepper with hand and drizzle some oil on it.

5.Broil for 10 minutes or until blackened.

6.Cool for a while and then peel the skin.

7.Grind the bell pepper with remaining ingredients in a food processor till smooth

8.Adjust Seasoning.

9.Serve with Falafel or use as a dip or have with bread.

Falafel

Ingredients

• 1 cup chickpea soaked in water overnight or canned chickpeas
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 onion
• 2 tsp lemon/lime juice
• 1/2 tsp black pepper powder
• 1 tsp red chili flakes
• 1 green chili
• 2 tsp garlic
• 1/2 cup fresh coriander leaves
• salt to taste
• 3 tbsp semolina/ suji
• 1 tsp baking soda.

Method

Grind all the ingredients except Semolina and Baking Soda, till smooth.

Heat a pan and boil the above mixture till all the extra water has evaporated, if it is already dry and binds well together you can skip this step.

Add the baking soda and semolina to the above mix.

Make small balls and flatten them.

Deep fry the falafel's on medium heat till brown.

Serve with Hummus.

Chickpea and Corn Salad

Ingredients

• 1 can chickpeas or ( 1 cup boiled chickpeas)
• 1/2 can of corn (1 cup corn if using frozen or fresh)
• 1/4 cup of fresh cilantro chopped
• 1/2 cup chopped cucumber (optional)
• 1 tsp minced jalapeno
• 1/2 cup chopped green onions (scallions)
• salt to taste
• 1 tbsp Extra virgin olive oil
• 1 tbsp lime or lemon juice

Method

Whisk olive oil and lime/lemon juice together, add salt and mix well. Now add rest of the ingredients and adjust seasonings. You can use chili powder and black pepper for a different kind of heat in the salad. You can serve it at room temperature or serve cold. Tastes equally good.

Black eyed beans

Ingredients

• 1 cup dried black eye peas (equals two cups soaked)
• 1/2 cup tomato puree
• 1/2 cup onions chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp garlic minced finely
• 1/2 tsp chili powder
• 1 tsp dhania powder
• 1/4 tsp zeera powder
• 1/4 tsp haldi
• garam masala to taste
• salt to taste
• oil as needed.

Method

Pressure cook the black-eyed peas with salt and set aside to cool. Now heat oil in a pan and add onions to it, stir fry till translucent and then add minced garlic and stir fry for another minute.

Now add the dry masalas except garam masala and fry for a minute.

Now add the tomato puree and cook till the oil floats on top.

Now add the ginger-garlic paste and fry for half a minute and add the cooked peas in it. Add water about half a cup and adjust all the seasonings.

After 10 minutes sprinkle the garam masala and stir and serve with rice or roti.

Simple yet delicious.

Balti Dal

Ingredients

• 1/2 cup yellow split moong dal
• 1/4 tsp onion seeds
• 1 bunch spring onions ( scallions), chopped
• 1 clove garlic, crushed
• 1/4 tsp turmeric powder
• 1 inch piece ginger, crushed
• 1 tsp chilli powder
• 2 tbsp fresh fenugreek leaves ( or kasuri methi - dry fenugreek leaves, eventhough the fresh ones impart a stronger aroma n flavour)
• 5 cherry tomatoes, halved
• 1 small red bell pepper, sliced
• juice of half a lemon
• chopped spring onions and fresh cilantro, to garnish
• salt to taste
• oil and water

Method

Cook the dal until soft and in a mashable condition. Drain and keep aside.Heat the oil in a skillet and fry the onion seeds. Add the drained dal and stir fry for a few minutes.

Add the garlic, ginger, turmeric powder, chilli powder, spring onions, fenugreek leaves and salt and continue to stri fry for a couple more minutes. Pour some water to just about loosen the mixture.

Now, add the tomatoes, bell peppers and lemon juice. Mix well and garnish with spring onions and coriander leaves.

Serve hot with naan or rotis

Curried Chickpeas

Ingredients

• 1 cup dried chickpeas, washed, soaked for a few hours and then cooked until tender (or use 2 cups of canned chickpeas, drained and washed)
• 2 tbsp red Thai Curry Paste (recipe follows)
• 1 medium onion, chopped
• 4-5 cloves garlic, minced
• 1/4 cup coconut milk
• 2 tsp tamari sauce (use regular soy sauce if you can't find this)
• 1 medium tomato, diced
• Juice of half a lime
• 1 tbsp sugar
• 10-15 basil leaves, cut into strips (use cilantro/coriander leaves if you can't find these)
• 1 tbsp canola or other vegetable oil

Method

Heat the oil in a skillet and add the onions. Stir-fry until they brown.

Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.

When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.

Add the remaining 1 tbsp of red curry paste and stir in.Check if you need salt. Add the basil leaves and turn off the heat.

Thai Red Curry Paste

Ingredients

• 1/2 onion, diced
• 3 red chillies
• 1-inch piece of galangal, sliced thinly (use ginger as a substitute)
• 1 stalk of lemongrass. Trim off the top and the hard outer leaves and slice finely
• 1 tbsp lime juice + zest of one lime
• 1 tbsp Thai hot sauce,
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground black or white pepper
• 2 tbsp tamari or soy sauce
• 1 tsp sugar
• Up to 1/4 cup of canola or other flavorless vegetable oil

Method

Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.

Freeze any remaining paste after use in an airtight container and thaw before using again.

Khatti Daal

Ingredients

• 2 cups moong daal(yellow lentil).
• 2 tsp red chilli powder.
• 1 tsp tumeric powder.
• 6-7 green chillies
• 2 tsp`Ginger garlic paste.
• 2 large tomatoes.
• curry leaves
• chopped Corainder leaves
• tamarind pulp 2tsp (or more according to taste)

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For Tempering
-------------

• Dried red chillies 4
• mustard seeds 1tsp
• methi seeds(dried fenugreek seeds) 1/4tsp
• kalongi seeds 1 tsp
• Cumin seeds 2 tsp
• whole garlic cloves 2
• oil 2 tbspoon.

Method

Put daal, redchilli powder,turmeric powder,ginger garlic paste,cut tomatoes,green chillies, coriander and enough water to pressure cook it for up to 5 to 6 whistles.Remove from fire and blend it.

Add tamarind pulp, coriander leaves,curry leaves and water ;cook for another 10 15 minutes.

Tadaka:Heat oil in kadai add garlic cloves,dried red chillies,mustard seeds,cumin seeds, kalongi seeds, methi seeds.Put this tadaka in the dal and cover the dal with the lid.

Lemon Lentil Soup

Ingredients

• 1 cup of masoor dal
• 1 Lemon
• 2 green chilies
• Salt to taste
• pinch of turmeric powder

--------------
For Tempering:
-------------

• 1tsp of oil
• 1/2tsp of mustard seeds
• 1 red chilli
• curry leaves
• pinch of hing
• 1/2 tsp of cumin seeds

Method

Cook dal in cooker.

Heat a pan/vessel add tempering items. Once the mustard seeds starts spluttering add the dal, pinch of turmeric powder,Salt and little bit of water.

Keep it for 5-6 mts till the dal/lentils is boiled and turn off the heat.

Add lemon juice to the dal after 5-6 mts. and mix it.

Rice with Moong Daal - Khichdi

Ingredients

• Rice - 1 cup
• Moong dal – 1/2 cup – washed and soaked
• Masoor dal – 1/2 cup – washed and soaked
• Potato – Medium sized pieces (fry a little)
• Cauliflower – Medium sized pieces (fry until soft)
• Carrots – Big pieces (fry a little)
• Green peas
• Spices – Tejpatta, Cloves (2), Black Cardamom, Dalcheeni, Garam Masala powder, Green Chilies (2 and slit), Zeera, Haldi, Salt, and Sugar
• Ghee – 1 tbspoon

Method

Fry the vegetables and keep it aside.

Lower heat and in the same oil add tejpatta, cardamom, cloves, a small piece of dalcheeni, and zeera.

When you get the aroma, add the soaked moong dal. Fry a little and then add the soaked masoor dal and rice. Mix well.

Now, add 4 cups of water, the fried vegetables (except cauliflower), green peas, haldi, garam masala powder, salt, and a little sugar.

Pressure cook allowing one whistle. Open pressure cooker after 15 minutes. Now, add the fried cauliflower, slit green chilies, and ghee.Mix it a bit.

Your Khichdi is ready!

Hareesa

Ingredients

• chicken 1 Kg
• Wheat 1/2 Kg
• Tomato Puree 2 cups
• Green Chilies 20
• Garlic Paste 1 tsp
• Ginger paste 1 tsp
• Red Chili Powder 1 tsp
• Salt to taste
• Black Pepper 1/2 tsp
• Stock 5 cups
• Oil 1/2 cup
• Onion sliced 2 medium size

Method

Soak the wheat or gaihun in water for seven to eight hours. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender.

Take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder, tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton).

When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna.Then add tender wheat , stock and cook the mixture till it is thick.

Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration.

Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder. This dish goes best with Nan

Lentil Soup

Ingredients

• 2 small onions
• 2 large carrots
• 1 or 2 cloves of garlic
• 3 tablespoons butter
• 4 cups red lentils
• 8 cups chicken stock
• 2 bay leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 cup cream
• 1 tablespoon butter (optional)
• salt & pepper

Method

Pick over the lentils. Rinse and drain them well.

Peel and chop the onions and the carrots. Slice the garlic. Sweat them in the butter for about 10 or 15 minutes (i.e. put them in a heavy-bottomed soup pot with the butter, and heat gently with the lid on. Stir occasionally.) Add the drained lentils and mix well. Keep over low heat for another 5 minutes or so, stirring occasionally.

Add the chicken stock and bring up to a boil. Skim the soup. Reduce the heat to a gentle simmer, and add the bay leaves, rosemary and thyme. Simmer the soup, covered but stirring frequently, until the lentils are very soft. That'll be all of 20 minutes, so don't go wandering off too far.

Remove the bay leaves and purée the soup until very smooth. Thin with a little water if it is too thick. Blend in the cream, and the last tablespoon of butter, if you are up for it. Season to taste with salt and pepper.

Heat through and serve.

Daal Makhni

Ingredients

• 1 1/2 cups toor dal, washed and drained
• 2 tomatoes, medium sized, cut into large pieces
• A pinch of turmeric powder
• 2 tsp coriander leaves, chopped

For Seasoning/Tampering:

• 1 small onion, chopped
• A pinch of hing
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp dhania powder
• 4-5 green chillies, chopped
• 1 sprig curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 stick butter
• Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powderand 1 cup water till the dal is soft.Add salt to taste.Set aside.In a saucepan, prepare the seasoning by heating the butter.Add the cumin and mustard.When the cumin is slightly fried, add all the other seasoningingredients except the red chilli, turmeric and dhania.Fry till the onion starts turning color.Now add the powders and fry for a minute.Remove from heat and add the boiled dal/tomato to this.Add the chopped coriander leaves.Mix well.Adjust the salt if necessary.Add 1 cup of water.Bring it to a boil and remove.Serve hot with rotis or plain rice.

Saabut Masoor Lentil Curry

Ingredients

• 250 grams saabat masoor , soaked overnight
• 1 liter water
• 4 cloves garlic (crushed)
• 1 level teaspoon red chili powder
• 1/4 teaspoon turmeric, ground
• 1/2 level teaspoon coriander seeds, ground
• 1 teaspoon salt
• 1 level teaspoon garam masala
• 3 tablespoon coriander leaves, chopped
• For Tempering (Bikhar) -1/4 cup oil
• 2 cloves garlic sliced

Method

Drain the soaked lentil and wash well. Place the masoor in a large heavy-based saucepan, add the water, garlic, salt, chili powder, turmeric, and coriander powder. Bring to the boil. Cover the pan and simmer for about 2 hours or until very soft and tender. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions for timing. Usually it takes about 15-20 minutes in a pressure cooker. You may have to add more water if the lentil is not tender yet and cook for further 8 to 10 minutes.). To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown, add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few more minutes. Pour in a serving dish and garnish with coriander leaves and green chili. Sprinkle garam masala and serve hot with Chapati, Nan or boiled rice.