Lentil kurma

This is a good protein rich side dish for rotis and rice. I have used only whole masur and moong this time, but any combination of lentils works well.

Here's how I make it:

1 cup whole masur (brown lentils)
1 cup whole moong (sprouted are better)
1 tsp veg/canola/olive oil
1 tsp cumin seeds
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/4 tsp ginger paste
1/4 tsp garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/4 tsp red chile pwd
1/4 tsp garam masala pwd
1/4 tsp kitchen king masala
salt to taste
1/4 cup milk
handful of cashews and almonds

To sprout the moong, soak overnight in water. Next morning drain and leave covered in a colander. Depending on the weather, the moong should sprout in abt a day or so. Soak masur in water for atleast one hr before cooking. Now pressure cook the lentils together with 1 cup water for 3 whistles. Or you can cook them on the stovetop till well cooked.

As the lentils are cooking, soak the cashews and almonds in milk.

Heat oil in a pressure pan. Add the cumin seeds and onions. Fry till onions slightly brown. Add the tomatoes, ginger paste, garlic paste and all the dry masalas. Fry well till the tomatoes get mushy. Add the cooked moong and masur. Add upto 1/2 cup water if too dry. Add salt, check and adjust seasoning. Grind the milk-soaked nuts and add to the curry. Adjust consistency with water as needed, it should be a bit on the thickish side.

Garnish with chopped cilantro and serve hot with rotis or rice.

Fifteen Bean Chili

I adapted this recipe from the Vegetarian Chili Cookbook by Robin Robertson.

Here's how I made it:

1 cup dry "15-bean soup" mixed beans (this mix of 15 beans is available in most grocery stores)

1 tsp olive oil

1 cup chopped onions

2 garlic cloves - minced

1 cup diced tomatoes - I used canned, fresh will also work

1 tsp red chilli pwd

2 tsp cumin pwd

2 bayleaves

1 tsp dried oregano

Salt to taste

Pinch of sugar

1/2  - 1 tsp finely chopped chipotle peppers in adobo sauce

2 veggie burgers ( I used Trader Joes Masala Veggie Burger)

Soak the beans in water for 4 - 6 hrs. Cook per package directions or pressure cook for 3 whistles.

Heat the oil and saute the onions for 5 mins until softened. Add the garlic and saute 2 mins. Add the diced tomatoes, red chilli pwd, cumin pwd, oregano, bay leaves, cooked beans, salt, sugar and about a cup of water. Mix well and simmer for 15 mins. In the meanwhile, cook the veggie burgers per package directions, finely chop them and add to the simmering chili. Cook till desired chili consistency is achieved.

I served the chili with grilled polento (Trader Joe brand) and a side of green salad to round off the meal.

This Fifteen Bean Chili goes to the Legume Love Affair at Divya's Dil Se. This event was started by Susan The Well Seasoned Cook.

Bean Toast

This makes for a quick and healthy breakfast. The idea is from a Lentil Toast recipe in one of my collection of cookbooks. That recipe used puy lentils. I did not have those on hand, also I wanted to make it a quicker version, hence replaced it with a can of cannelini beans.

Here's how I made these bean toasts:

1 can cannelini (white) beans or any other per your taste - drained & rinsed

1 tsp oil

1 clove garlic - minced

1/4 cup finely chopped onions

1/2 tomato - finely chopped

handful of frozen chopped spinach

salt & pepper to taste

Bread slices - I use multi-grain bread

Heat the oil. Saute the onions for 5 mins until lightly brown. Add the garlic, tomato, frozen spinach, beans, salt & pepper. Saute another 5 - 10 mins. Use this mix on toasted bread as I did above to make an open faced toast. Or fill between 2 slices of bread and toast in a sandwich toaster. The mix is also dry enough to use as a filling in parathas.

This Bean Toast is off to the MLLA-18 event at Cooking 4 All Seasons.

This event was started by Susan The Well-Seasoned Cook.

Vegetarian Chilli Mac

Chilli is a popular dish in Southern US. I remember the annual chilli cook-outs in downtown Dallas near my office. This is a vegetarian version combining beans, tomatoes, other veggies and macaroni. I have been religiously scanning the Sunday newspaper coupons and ads for past several years. I found this recipe in one such coupon for Barilla brand pasta.

2 tsp oil ( I use olive oil)
1/2 cup onion chopped
1/2 cup green bell pepper chopped
1 clove garlic - minced
1 can red kidney beans - drained & rinsed
1 can cannelini beans - drained & rinsed
1 can diced tomatoes - undrained
1 small can tomato sauce
2 tsp cumin pwd
2 tsp coriander pwd
2 tsp red chilli pwd
2 bay leaves
1 tsp dried oregano
1 tsp salt
1/2 cup macaroni - uncooked

Heat the oil. Saute onions, bell peppers. Add all the other ingredients, plus 1 cup water. Stir gently. Simmer uncovered for about 15 mins, stirring occasionally until the macaroni is cooked. Garnish with shredded cheese (I used cheddar) and green onions.

This makes great comfort food for cold, wet nights.

This chilli is off to the My Legume Love Affair Event being hosted by Lucy. This event is the brainchild of The Well-Seasoned Cook.

Masur amti

This curry uses whole masur and is a good variation for the usual varan/amti. I generally do not sprout the masur, merely soak it for 2-3 hrs, then pressure cook for 3 whistles. If not pre-soaking, the masur can be roasted and pressure-cooked too.



2 cups cooked masur lentils

2 tsp Maharashtrian Goda Masala

1 tsp cumin pwd.

1 tsp coriander pwd.

1/2 tsp red chilli pwd.

2 tbsp jaggery/gul

5-6 pieces of amsul

For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric pwd, curry leaves

For garnish - cilantro, shredded coconut

Heat the oil. Add mustard seeds, when they splutter, add the cumin seeds, asafotida, curry leaves and turmeric pwd. Then add the cooked masur and enough water to get desired consistency. Add the salt, masalas, jaggery and amsul. Mix well and bring to a boil. Garnish with chopped cilantro and shredded coconut.

Note - Amsul is a souring agent like tamarind/lemon juice/amchoor and is available in the Indian grocery stores.

Mung curry

2 cups sprouted, boiled mung beans

1 red potato - diced

1 tsp ginger paste

2 tsp Maharashtrian Goda Masala (Garam Masala or Sambar Masala will also work)

1 tsp cumin pwd

1 tsp coriander pwd

1 tsp red chilli pwd

2 tblsp jaggery

1/2 tsp tamarind paste

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Pinch of asafotida

1/2 tsp turmeric pwd

5-6 curry leaves

Salt to taste

Cilantro and shredded coconut for garnish



Heat oil and add mustard seeds, when they splutter, add cumin seeds, asafotida, curry leaves turmeric pwd. Add the ginger paste, potatoes and 1/2 cup water. Cover and cook for 5-10 mins. until potatoes are cooked. Then add the mung beans, masalas and salt. Mix well. Add enough water to get desired consistency. Boil once. Garnish with chopped cilantro and shredded coconut before serving.

Note - Sprout the mung beans by soaking overnight, drain the water in the morning and put the mung beans in a colander. Cover with a lid & leave for about 12 - 15 hrs. to sprout. I boil the sprouted mung beans in the pressure cooker for 1 whistle.

I usually add some onions and garlic paste to the curry too. However, this time I made it on Thursday, when I avoid these, hence this is the "onion/garlic-less version". If using these, add after the tempering and saute till onions are transculent.