ingredients:
1 (15 oz.) can of Red Kidney Beans (drained)
2 medium Onions (chopped)
6 Plum Tomatoes (chopped)
4 cloves of Garlic (Adrak) (minced)
2 tbsp. of Fresh Ginger Root (Adrak) (minced)
6 sprigs of Cilantro/Coriander Leaves (Hara Dhania) (minced)
5 Whole Cloves
10 Black Peppercorns
1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf
1 tsp. of Red Chilli Powder (or to taste)
Salt (to taste)
Water (as needed)
3 tbsp. of Canola Oil
directions:
1) Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
2) Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
3) Raise the stovetop`s temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Serving Size: 2
Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Ready In: 20 Minutes
Degree of Difficulty: Easy
Recipe Category: Main Course Beans
Recipe Ethnic Group: Indian
Chana Masala
ingrediends:
1 can of Garbanzo Beans (Chick Peas) (Safaid Chana) (pre-cooked)
1 large Onion (finely chopped or grinded in a food precessor)
(1") piece of Ginger (Adrak) (grated)
1 clove of Garlic (Lasan)
1/2 tsp. of Turmeric Powder (Haldi)
1/4 tsp. of Cayenne Peppers
1/2 tsp. of Dried Mango Powder (Aamchoor Powder)
1/2 tsp. of Garam Masala Powder
Salt (to taste)
2 tbsp. of Cooking Oil
directions:
1) Heat oil in a frying pan. Add in the chopped onions and fry to golden brown. Add in the: ginger, garlic, turmeric powder, cayenne peppers, and salt. Fry for 5 minutes. (You may add a little bit of water during frying to prevent the spices from burning.)
2) Add in the garbanzo beans (chick peas), mango powder, and garam masala powder . Add 1/2 cup of water and simmer on low heat-covered for about 15 minutes (or until peas are done).
Degree Of Diffuculty: Medium
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
1 can of Garbanzo Beans (Chick Peas) (Safaid Chana) (pre-cooked)
1 large Onion (finely chopped or grinded in a food precessor)
(1") piece of Ginger (Adrak) (grated)
1 clove of Garlic (Lasan)
1/2 tsp. of Turmeric Powder (Haldi)
1/4 tsp. of Cayenne Peppers
1/2 tsp. of Dried Mango Powder (Aamchoor Powder)
1/2 tsp. of Garam Masala Powder
Salt (to taste)
2 tbsp. of Cooking Oil
directions:
1) Heat oil in a frying pan. Add in the chopped onions and fry to golden brown. Add in the: ginger, garlic, turmeric powder, cayenne peppers, and salt. Fry for 5 minutes. (You may add a little bit of water during frying to prevent the spices from burning.)
2) Add in the garbanzo beans (chick peas), mango powder, and garam masala powder . Add 1/2 cup of water and simmer on low heat-covered for about 15 minutes (or until peas are done).
Degree Of Diffuculty: Medium
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
Split Red Gram Dal
ingredients:
1 cup Split Bengal Gram Dal (Chola Dal)
3 cups Water
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Sugar
3 Dried Red Chillies (broken in pieces)
3 Cloves (Loung)
½" stick of Cinnamon (Dal Cheeni)
Powder from 1 Small Green Cardamom (Choti Ilaichi)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1" piece of Ginger (Adrak)
1 Green Chilli (finely chopped)
3 tbsp. Cooking Oil
1 tbsp. Fresh Coconut (grated)
Salt (to taste)
Directions:
1) Soak the split bengal gram dal in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric powder, sugar and salt. Bring it to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or until the gram is soft but the grains are yet separate. And set aside.
2) For the tempering, heat the oil in a pan until it is very hot. Add the cumin seeds and let them splutter. Then, add the red chilli bits, chopped green chillies and ginger. Fry on low heat for 2 minutes.
3) Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.
Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti
Yield: 4 Servings
Cooking Time: 22 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Bengali
1 cup Split Bengal Gram Dal (Chola Dal)
3 cups Water
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Sugar
3 Dried Red Chillies (broken in pieces)
3 Cloves (Loung)
½" stick of Cinnamon (Dal Cheeni)
Powder from 1 Small Green Cardamom (Choti Ilaichi)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1" piece of Ginger (Adrak)
1 Green Chilli (finely chopped)
3 tbsp. Cooking Oil
1 tbsp. Fresh Coconut (grated)
Salt (to taste)
Directions:
1) Soak the split bengal gram dal in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric powder, sugar and salt. Bring it to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or until the gram is soft but the grains are yet separate. And set aside.
2) For the tempering, heat the oil in a pan until it is very hot. Add the cumin seeds and let them splutter. Then, add the red chilli bits, chopped green chillies and ginger. Fry on low heat for 2 minutes.
3) Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.
Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti
Yield: 4 Servings
Cooking Time: 22 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Bengali
Urad Dal
ingredients
2/3 cup of Urad Dal Lentils
3 tbsp. of Raw Kidney Beans
Green Chillies or Red Chillies (to taste)
3 1/2 tsp. of Fresh Ginger (Adrak) (finely minced)
3 1/2 tsp. of Fresh Garlic (Lasan) (finely minced)
Salt (to taste)
4 1/2 oz. of Tomatoes (chopped) (or you may use tomato puree)
1 tsp. of Red Chilli Powder (or to taste)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) (for garnish)
1/4 cup of Vegetable Oil or Olive Oil
directions:
1) Wash lentils (urad dal) well with water. Place in a pot or dish and cover by 2 inches with cold water; soak overnight if possible.
2) Drain lentils and place in a large saucepan or Dutch oven. Add salt and 6 1/4 cups of water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until the lentils are cooked and two-thirds of the liquid has evaporated: This takes approximately 3 hours. Do NOT disturb the lentils until they softened.
3) Mash the lentils slightly against the sides of the pan with a spoon. Then add ginger, garlic, tomatoes, chilies and oil. Stir and cook for another 45 minutes. Adjust seasoning if needed, add cilantro/coriander leaves and stir to combine.
Tip: Urad Dal (whole) requires soaking and a long, slow cooking for best results.
For faster cooking, try moong dal, which doesn't require soaking and cooks much faster.
Serving Suggestions: Serve hot with Plain Rice and Chilli Lime Pickle
Serving Size: 1
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
2/3 cup of Urad Dal Lentils
3 tbsp. of Raw Kidney Beans
Green Chillies or Red Chillies (to taste)
3 1/2 tsp. of Fresh Ginger (Adrak) (finely minced)
3 1/2 tsp. of Fresh Garlic (Lasan) (finely minced)
Salt (to taste)
4 1/2 oz. of Tomatoes (chopped) (or you may use tomato puree)
1 tsp. of Red Chilli Powder (or to taste)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) (for garnish)
1/4 cup of Vegetable Oil or Olive Oil
directions:
1) Wash lentils (urad dal) well with water. Place in a pot or dish and cover by 2 inches with cold water; soak overnight if possible.
2) Drain lentils and place in a large saucepan or Dutch oven. Add salt and 6 1/4 cups of water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until the lentils are cooked and two-thirds of the liquid has evaporated: This takes approximately 3 hours. Do NOT disturb the lentils until they softened.
3) Mash the lentils slightly against the sides of the pan with a spoon. Then add ginger, garlic, tomatoes, chilies and oil. Stir and cook for another 45 minutes. Adjust seasoning if needed, add cilantro/coriander leaves and stir to combine.
Tip: Urad Dal (whole) requires soaking and a long, slow cooking for best results.
For faster cooking, try moong dal, which doesn't require soaking and cooks much faster.
Serving Suggestions: Serve hot with Plain Rice and Chilli Lime Pickle
Serving Size: 1
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
Sweet Sour Dal
ingredients:
1 cup of Toor Dal
1 tbsp. of Mint Leaves (Podina) (finely chopped)
1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
1 stalk of Curry Leaves (Karhi Patta)
1 tbsp. of Broken Jaggery
3 Green Chillies
1 (1"-piece) of Ginger (Adrak)
1 tsp. of Red Chilli Powder
1/4 tsp. of Turmeric Powder (Haldi)
½ tsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Garam Masala Powder
2 pinches of Asafoetida (Heeng)
½ tsp. of Cumin Seeds (Zeera)
Salt (to taste)
2 tbsp. of Ghee or Cooking Oil
3 tbsp. of Tamarind Water
5 cups of Rice Starch Water or Plain Water
directions:
1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.
2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.
3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.
Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti
Serving Size: 5-6
Preparation Time: 20 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
1 cup of Toor Dal
1 tbsp. of Mint Leaves (Podina) (finely chopped)
1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
1 stalk of Curry Leaves (Karhi Patta)
1 tbsp. of Broken Jaggery
3 Green Chillies
1 (1"-piece) of Ginger (Adrak)
1 tsp. of Red Chilli Powder
1/4 tsp. of Turmeric Powder (Haldi)
½ tsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Garam Masala Powder
2 pinches of Asafoetida (Heeng)
½ tsp. of Cumin Seeds (Zeera)
Salt (to taste)
2 tbsp. of Ghee or Cooking Oil
3 tbsp. of Tamarind Water
5 cups of Rice Starch Water or Plain Water
directions:
1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.
2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.
3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.
Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti
Serving Size: 5-6
Preparation Time: 20 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
Chana Dal
ingredients:
1 ½ cups Split Yellow Lentils (washed & drained)
5 cups Water
½ tsp. Ground Turmeric (Pisi Haldi)
2 slices Fresh Ginger (Adrak) (unpeeled)
¾ tsp. Salt
¼ tsp. of Garam Masala
3 tbsp. Cooking Oil or Clarified Butter (Ghee)
½ tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
2 cloves Garlic (Lehsan) (peeled & chopped)
¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
directionts:
1) Combine lentils in a heavy pot with 5 cups of water. Bring to a boil and remove any surface scum. Add the turmeric powder and ginger.
2) Cover, by leaving the lid slightly open, turn heat to low, and simmer gently for 1 ½ hours or until the lentils are tender.
3) Stir every 5 minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan. Remove ginger slices. Add salt and garam masala and stir to mix.
4) Heat the oil or clarified butter in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic.
5) Stir and fry until the garlic pieces are lightly brown. Add the red chilli powder into the pan. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.
Degree of Difficulty: Easy
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
1 ½ cups Split Yellow Lentils (washed & drained)
5 cups Water
½ tsp. Ground Turmeric (Pisi Haldi)
2 slices Fresh Ginger (Adrak) (unpeeled)
¾ tsp. Salt
¼ tsp. of Garam Masala
3 tbsp. Cooking Oil or Clarified Butter (Ghee)
½ tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
2 cloves Garlic (Lehsan) (peeled & chopped)
¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
directionts:
1) Combine lentils in a heavy pot with 5 cups of water. Bring to a boil and remove any surface scum. Add the turmeric powder and ginger.
2) Cover, by leaving the lid slightly open, turn heat to low, and simmer gently for 1 ½ hours or until the lentils are tender.
3) Stir every 5 minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan. Remove ginger slices. Add salt and garam masala and stir to mix.
4) Heat the oil or clarified butter in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic.
5) Stir and fry until the garlic pieces are lightly brown. Add the red chilli powder into the pan. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.
Degree of Difficulty: Easy
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
Urad Dal Gosht
ingredients:
½ kilogram of Mutton
1 cup of Urad Lentils (Urad Dal) (pre-soaked)
1 medium Onion (peeled & chopped)
2 Green Peppers (chopped in small pieces) (for garnishing)
A bunch of Fresh Corriander/Cilantro Leaves (Hara Dhania) (for garnishing)
Salt (to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
¼ tsp. of Garam Masala Powder
½ tsp. of Ginger Paste (Pisi Adrak)
Lemon Juice (Nimbu Arkh)
3 tbsp. of Cooking Oil
directtons:
1) Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
2) Add salt, turmeric powder and red chilli powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning.)
3) Add the mutton and continuously stir until all of the water evaporates.
4) Add in the urad lentils. (not the water, the lentils only.) Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the meat cook.
5) When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.
6) Garnish with corriander/cilantro leaves and green peppers and serve with lemon.
Serving Suggestions: Serve Hot With Plain Rice, Hot Nans or Chapati Roti
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb & Main Course Bean
Recipe Ethnic Group: Pakistani
½ kilogram of Mutton
1 cup of Urad Lentils (Urad Dal) (pre-soaked)
1 medium Onion (peeled & chopped)
2 Green Peppers (chopped in small pieces) (for garnishing)
A bunch of Fresh Corriander/Cilantro Leaves (Hara Dhania) (for garnishing)
Salt (to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
¼ tsp. of Garam Masala Powder
½ tsp. of Ginger Paste (Pisi Adrak)
Lemon Juice (Nimbu Arkh)
3 tbsp. of Cooking Oil
directtons:
1) Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
2) Add salt, turmeric powder and red chilli powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning.)
3) Add the mutton and continuously stir until all of the water evaporates.
4) Add in the urad lentils. (not the water, the lentils only.) Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the meat cook.
5) When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.
6) Garnish with corriander/cilantro leaves and green peppers and serve with lemon.
Serving Suggestions: Serve Hot With Plain Rice, Hot Nans or Chapati Roti
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb & Main Course Bean
Recipe Ethnic Group: Pakistani
Kabuli Chana Dal
ingredients:
2 cups of Chana Dal
1 small Onion (minced)
3 cups of Tomatoes (crushed) (or tomato sauce may be used)
1 tsp. of Cumin Seeds (Zeera)
1 tbsp. of Fresh Ginger (Adrak) (minced)
1 tbsp. of Garlic (Lasan) (minced)
1/2 tsp. of Turmeric Powder (Haldi)
1 tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Red Chilli Powder (or to taste)
Salt (to taste)
1 tbsp. of Fresh Lemon Juice or Fresh Lime Juice
directions:
1) In a large pot cook the chana lentils with 4 cups of water. Cook well until tender. Purée partially, using a hand-held blender or put half in a regular blender. And set aside.
2) Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they start to crackle (about 10 seconds). Then add the onion, ginger and garlic. Stir until onions are translucent. Add turmeric powder, coriander powder and red chilli powder. Cook, stirring, for about 20 second. Then add the tomatoes or tomato sauce. Bring to a boil, reduce heat and let simmer for 1 minute.
3) Add chopped and puréed chana dal. Cook, while stirring, 2-3 minutes to allow flavors to blend. Then add salt to taste. Remove from heat. Add lime or lemon juice and stir.
Serving Suggestions: Serve hot with Plain Rice or Nan.
Degree of Difficulty: Medium
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
2 cups of Chana Dal
1 small Onion (minced)
3 cups of Tomatoes (crushed) (or tomato sauce may be used)
1 tsp. of Cumin Seeds (Zeera)
1 tbsp. of Fresh Ginger (Adrak) (minced)
1 tbsp. of Garlic (Lasan) (minced)
1/2 tsp. of Turmeric Powder (Haldi)
1 tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Red Chilli Powder (or to taste)
Salt (to taste)
1 tbsp. of Fresh Lemon Juice or Fresh Lime Juice
directions:
1) In a large pot cook the chana lentils with 4 cups of water. Cook well until tender. Purée partially, using a hand-held blender or put half in a regular blender. And set aside.
2) Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they start to crackle (about 10 seconds). Then add the onion, ginger and garlic. Stir until onions are translucent. Add turmeric powder, coriander powder and red chilli powder. Cook, stirring, for about 20 second. Then add the tomatoes or tomato sauce. Bring to a boil, reduce heat and let simmer for 1 minute.
3) Add chopped and puréed chana dal. Cook, while stirring, 2-3 minutes to allow flavors to blend. Then add salt to taste. Remove from heat. Add lime or lemon juice and stir.
Serving Suggestions: Serve hot with Plain Rice or Nan.
Degree of Difficulty: Medium
Recipe Category: Main Course Beans
Recipe Ethnic Group: Pakistani
Moong Dal
ingredients:
2 1/2 cups of Dried Yellow Split Peas (Moong Dal)
1/2 cup of Tomatoes (diced)
2 cloves of Garlic (Lasan) (finely chopped)
1/2 tsp. of Fresh Ginger Root (Adrak) (grated)
1 tsp. of Jalepeno Chilli Pepper (diced)
1/2 Dried Red Chilli Pepper
1/4 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
1 tsp. of Cumin Seeds (Zeera)
1/2 tsp. of Ground Turmeric (Haldi)
Salt (to taste)
1 pinch of Asafoetida (Heeng)
3 tsp. of Lemon Juice
2 1/2 cups of Water
2 tsp. of Vegetable Oil
directions:
1) Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
2) Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3) Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.
Serving Suggestions: Serve Hot with Chilli Lime Pickle, Plain Rice or Chapati Roti,
Yield: 6 Servings
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
Amount Per Serving:
Calories: 128
Total Fat: 2.4 Grams
Cholesterol: 0 MG
Sodium: 656 MG
Total Carbohydrates: 20.4 Grams
Dietary Fiber: 7.3 Grams
Protein: 7.3 Grams
2 1/2 cups of Dried Yellow Split Peas (Moong Dal)
1/2 cup of Tomatoes (diced)
2 cloves of Garlic (Lasan) (finely chopped)
1/2 tsp. of Fresh Ginger Root (Adrak) (grated)
1 tsp. of Jalepeno Chilli Pepper (diced)
1/2 Dried Red Chilli Pepper
1/4 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
1 tsp. of Cumin Seeds (Zeera)
1/2 tsp. of Ground Turmeric (Haldi)
Salt (to taste)
1 pinch of Asafoetida (Heeng)
3 tsp. of Lemon Juice
2 1/2 cups of Water
2 tsp. of Vegetable Oil
directions:
1) Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
2) Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3) Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.
Serving Suggestions: Serve Hot with Chilli Lime Pickle, Plain Rice or Chapati Roti,
Yield: 6 Servings
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Bean
Recipe Ethnic Group: Pakistani
Amount Per Serving:
Calories: 128
Total Fat: 2.4 Grams
Cholesterol: 0 MG
Sodium: 656 MG
Total Carbohydrates: 20.4 Grams
Dietary Fiber: 7.3 Grams
Protein: 7.3 Grams
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