Jain World
Sub-Categories of Passions
The Vegetarian Way
Dride Beans, Peas and Lentils
Bitter Melon  (Karela nu shak)
Stuffed Bread with Dal Filling
Spongy Cheese Balls in Syrup

Chapter : 2 - Dried Beans, Peas and Lentils


Split Lentil Dal

(Masur dal)

 1 cup masur dal                                           � tsp cayenne (optional)

3 cups water                                                 1 medium tomato, chopped fine

1 Tblsp minced ginger root                              2 Tblsp coriander leaves,

2 Tblsp ghee or oil                                          chopped fine

� tsp cumin seeds                                         Salt to taste

� tsp paprika

1.    Carefully pick over the dal; and wash thoroughly in warm water until the water runs clear.

2.    Place the dal in a saucepan, add water and ginger and bring to a boil over high heat.  Reduce the sheet to low and simmer, partially covered,. For 20 minutes or until the dal; is tender but still intact.

3.    In a separate saucepan, heat the ghee or oil.  Add the cumin seeds and reduce heat to low.

4.     When the cumin seeds starts to brown, add the turmeric, paprika and cayenne (optional) Add the tomato and saute the mixture for 5 minute.  Add this oil mixture to the cooking dal.

5.     Add salt,. Lemon juice and 1 Tblsp of coriander leaves top the dal; and mix well.

6.     Cook the dal on low heat.  Covered, for another 15 minutes or until the dal falls apart.

7.     Garnish with the rest of the coriander leaves and serve.

                         Serve 4-6



1 cup lentils                                               1 tsp paprika

2 cups water                                              2 tsp grated ginger root

1 Tblsp oil                                                  1 medium tomato, chopped

� tsp turmeric                                            2 tsp lemon juice

2 tsp ground coriander-cumin                       Salt to taste

1.     Rinse lentils thoroughly and drain.

2.     Soak lentils in water to cover for a minimum of 4 hours.

3.     Bring lentils to a boil with 2 cups of water.  Add oil spices, ginger and simmer on low heat, covered, for approximately 20 minutes.

4.     When the lentils are soft, add tomatoes,. Lemon juice and salt.  Simmer for 10 minutes, uncovered,. Till the tomatoes are soft.

                                     Serves 4-6

Black-Eyed Beans


1 cup uncooked black-eyed beans            1 tsp garam masala

4 cups water                                            1 heaped Tblsp finely

3 Tblsp oil                                                chopped ginger

� tsp turmeric                                          3 Tblsp chopped coriander laves

� tsp hing                                                5-6 curry leaves, chopped (opt)

2 tsp ground coriander-cumin                      1 green chilli, cut into 2 pieces

1 tsp paprika                                             Salt to taste

 Make a paste of:

 2 Tblsp plain yogurt

 1 � Tblsp chick-pea flour (besan)

1.     Wash and soak beans in enough water to cover for at least 4 hours.

2.     Cook the beans in a pressure cooker or add 4 cups of water and cook beans for 45 minutes or until; tender.  Add more hot water if necessary.

3.    In a heavy pan, heat the oil.  Add the turmeric, hing, coriander-cumin power, garam masala and fry lightly

4.    Add chopped curry leaves, coriander leaves, ginger and chilli and saute lightly.  Add salt and mix well.

5.    Add the cooked beans and the yogurt/chick-pea flour paste to the spice mixture.  Stir well.  Turn heat to low and cook, covered for 10 minutes.

Serves 4-6

A tip to remember: When cooking any beans, lentils or peas do peas do not add any ingredients which are acidic (e.g., lemon, tomatoes, vinegar) during cooking time.  It retards the cooking and softening process.  Only when beans are done add the acidic ingredients.