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
Lentils
(Masur)
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
(Chola)
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.
