Mixed Pulses Casserole Recipes

TIDALI DAL ( MIXED PULSES CURRY)

Steps:

• Mix all the dals together and soak for at least 3-4 hours.
• Peel the onion and chop the chillies.
• Heat the oil and fry the onion and chillies till light brown.
• Add the dals, turmeric powder, asafetida, cumin seeds and salt to taste.
• Continue to stir and cook over a medium flame for 5 minutes.
• Add 6 cups of water and cook in a pressure cooker till the dals are cooked and soft.
• The consistency of the prepared dal will not be too thick but neither too thin.
• Serve hot garnished with chopped coriander.

MIXED PULSES CASSEROLE

Steps:

• Simmer the black eyed beans until tender.
• In a large frying pan or skillet, fry the fennel and carom seeds in the garlic, butter and oil until fragrant.
• Add the leeks, celery & red pepper and gently fry until soft.
• Add the mixed pulses and fry for 2 minutes.
• Add the chopped tomatoes & tomatoe puree and bring back to simmer.
• Add the chicken stock and return to simmer, adding the seasoning.
• Stir in the black ham, ¾ of the parmesan, half of the sesame seeds, half of the breadcrumbs, parsley, Worcester sauce and tabasco and simmer until the pulses are soft.
• Add the (soft) black eyed beans and return to simmer.
• Wisk the eggs and stir into the pan.
• Pour into a casserole dish and top with the remaining breadcrumbs, then cheese, sesame seeds and finally a sprinkling of smoked paprika.
• Place into an oven at 200C for 30 minutes - you may need to cover with cling film to prevent the cheese and breadcrumb topping from over browning.
• Serve with steamed French beans and basil-butter roasted carrots.