Rajasthani Mixed 5 Beans And Lentils Recipes

SPICY MIXED 5 BEANS AND LENTILS

Steps:

• 1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* DRIED BEANS, LENTILS, AND PEAS

Steps:

• MUNG BEANS (Mung Dal) Yellow Mung Beans with Sautéed Onion and Ginger Garlicky Yellow Mung Beans with Zucchini Wheels Yellow Mung Beans with Fresh Curry Leaves Roasted Yellow Mung Beans and Potatoes Punjabi Dry-Cooked Yellow Mung Beans Sindhi Dry-Cooked Yellow Mung Beans Spicy Dry-Cooked Split Green Mung Beans Gujarati Green Mung Beans with Green Masala Paste Punjabi Green Mung Beans with Sizzling GingerLENTILS (Maseer Dal) Dry-Cooked Red Lentils with Cumin Seeds Red Lentils with Bengali 5-Spices Green Lentils with Sautéed Onion Roasted Green Lentils with TomatoesSPLIT PIGEON PEAS (Toor Dal) Punjabi-Style Split Pigeon Peas Falguni's Gujarati Split Pigeon Peas Crispy Split Pigeon Pea Cake Basic South Indian Soupy Split Pigeon Peas Hazram's Soupy Pigeon Peas Madras-Style Pigeon Peas with Vegetables Split Pigeon Peas with Coconut and Vegetables Soupy Split Pigeon Peas with JaggeryURAD BEANS (Urad Dal) White Urad Beans with Fresh Lemon Juice White Urad Beans with Roasted Fenugreek Leaves Spicy Split Black Urad Beans with Split Chickpeas Stir-Fried Black Urad Beans Kashmiri Fennel-Flavored Black Urad Beans with Yogurt Punjabi Black Urad Beans Smoked Black Urad Beans Black Urad Beans in a Slow CookerSPLIT CHICKPEAS AND SPLIT PEAS (Channa Dal and Muttar Dal) Yellow Split Chickpeas with Spinach Yellow Split Chickpeas with Opo Squash Dry-Cooked Green Split Peas Garlicky Dried Green Peas Curry Spicy Dried Yellow PeasMIXED BEANS AND LENTILS Spicy Mixed 5 Beans and Lentils Rajasthani Mixed 5 Beans and Lentils Parsi Mixed Lentils, Beans, and Vegetables Split Urad Beans and Yellow Split Chickpeas with SpinachWHOLE DRIED BEAN DISHES Spicy Adzuki Beans Mustard-Roasted Adzuki Beans Classic No-Onion Kidney Bean Curry Classic Kidney Bean Curry with Onions Kashmiri Small Red Beans Punjabi Red Beans with Mango Pickle Masala Black Beans in Traditional Curry Sauce Curried Black-Eyed Peas Black-Eyed Peas in Yogurt Curry Small White Beans with Indian Spices Spicy Soybeans in Yogurt SauceWHOLE CHICKPEA DISHES Chickpeas with Ginger, Garlic, and Chaat Masala Spicy Chickpeas with Pomegranate Seeds Pickle-Flavored Chickpeas Chickpeas with Spinach and Potato Wedges Chickpeas in Traditional Curry Sauce Chutney Chickpeas with Tamarind Canister Chickpeas (or Dried Yellow Peas) Fresh Green Chickpeas with Lentil Nuggets Black Chickpeas with Sizzling Ginger and Cumin Seeds Black Chickpeas with Chickpea MasalaFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAJASTHANI MIXED 5 BEANS AND LENTILS

Steps:

• 1. Prepare the ginger-chili paste. Place the dals in a pressure cooker, along with the salt, turmeric, 2 cloves, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is soft and creamy if not, cover and boil until soft, about 10 minutes. Transfer to a serving dish, cover, and keep warm.2. Heat the oil (or ghee) in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, the remaining 2 cloves, red chili peppers, cinnamon, and bay leaf about 30 seconds. Add the cumin seeds and asafoetida they should sizzle upon contact with the hot ghee. Quickly add the curry leaves and then mix in the ginger-chili paste and stir about 1 minute.3. Add the paprika and immediately mix in about 1/4 cup water and bring to a boil over high heat. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Garnish with the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.