5 Indian Pulse Recipes from Meera Sodha. Until not so long ago, pulses—the dried seeds of legumes like beans, peas, and lentils—had a bad reputation: relegated to the health food category and generally seen as a bit “worthy”—the food of hemp trouser-wearing hippies. Now, thanks many people eating less meat but searching for new sources of sustenance, deliciousness, and protein, pulses have been put in the spotlight. In fact, they’ve risen to such dizzying heights recently that the U.N. has proclaimed it the International Year of Pulses: This is their moment and your chance to get better acquainted with them.
Here's what you need to know to cook them, as well as five of my favorite pulse-based recipes from around India. In India, pulses have been eaten since the dawn of civilization, by rich and poor alike. In part, this is because they’re a cheap source of protein, containing up to twice as much as most grains—but also because they are so versatile. Dried or Tinned? The answer is largely dependent on how much time you have. Pudla. Moroccan Chickpea Stew {vegan, grain free, gluten free} | The Clean Dish. This Moroccan chickpea stew gets its spiciness and flavor from a North African spice mix called Ras El Hanout! Serve this grain and gluten free stew with vegan or dairy yoghurt over quinoa or enjoy as is! This is the story of how I traveled to Morocco (almost completely) by myself when I was a teenager!
Let me set the scene: It was the summer of 1999, I was 18 and had just enough savings from my after school jobs that I decided to take off for a few months. I didn’t have enough funds for Australia or Japan or some other crazy exciting place so I picked the sunniest place in Europe that I could think of: I flew to Costa del Sol in the South Spain! It was the summer of my life. I met a bunch of mad Irish kids that I shared a flat with; we were 15 people sharing a 3 room apartment. I felt like the world was my oyster and I was fearless. This is me (on the right) on the ferry from Gibraltar en route to Morocco – 15 years ago! The travel agent was gobsmacked and responded: “You travel alone? Chole Recipe: How to make Punjabi Chole | Chole Masala, Chana Masala. Punjabi chole masala or chana masala recipe with step by step photos – one easy and yet lip smacking punjabi chole recipe. this is one of the most tried and tested chole recipe. it has been tried not only by me innumerable times, but also by many readers. the chole recipe has been adapted from anita’s blog. over a period of six years years from the time i adapted this recipe, i made some changes in proportions as well as ingredients. after so many changes, here is the recipe which gives a good balance of spiciness, taste and flavor. so i decided to update this in the post too. the result is a punjabi chole like you get in the streets of delhi and punjab. the original chole recipe on this blog was published on aug 20 2009. its 6 years now and i have now updated the recipe with the variations and with step by step pics. however, keeping the old pic of the spices i took with mobile when i started the blog, just as a memoir. punjabi chole masala or chana masala recipe below: total time notes.
Ethiopian Sweet Potato and Lentil Wat with Injera Flatbread | Cook Eat Live Vegetarian. A wat or wot (what?) Is an Ethiopian stew. I first read about Ethiopian cuisine on The Taste Space and I knew I had to try it out for myself. It is spicy, which I love as you might have guessed and is great for vegetarian or vegan food lovers. The flavour comes mainly from an Ethiopian spice mix called Berbere. Berbere has as many different variations as I have shoes but the one I have chosen to make includes: red chilli flakes, turmeric, paprika, ginger, fenugreek, cardamom, cumin, coriander, cinnamon, allspice & clove. I decided to make it with sweet potatoes and yellow lentils (or split peas) because the sweet potatoes are at their peak here at the moment which means delicious and cheap.
You could also use pumpkin and chickpeas or any other vegetables you need to use up. The traditional accompaniment to any Ethiopian meal are Injera flatbreads. I have a brilliant flour supplier in Alhaurin, Andres from El Amasadero who can get hold of these unusual flours. For the Berbere spice mix: Stella's Meza: Maharagwe (Kenyan red kidney beans) in coconut milk. My dear Mother has/still has this meal planning book she carried around with her everywhere! In that book was her monthly family meal plan, recipes etc. Whenever an occasion was coming up that required a lot of cooking, she'd whip out her meal planning book. It's pretty worn out from many years of use but all our poking jokes at her book does not deter her from loving it. One day someone asked her for this bean recipe I'm about to share and the page containing it was nowhere to be found.
Mayhem ensued as my siblings and I were made to search (for hours) for this one page. Ingredients: -2 1/2 cups dry kidney beans (not canned). TIP: If using a pressure cooker, clean and rinse the beans; cover with three times as much water as beans. Instructions for cooking your beans: -In a large pot heat your oil on medium heat. -Add in your ginger/garlic paste. **Your beans are done when you can press the white from the inside of the bean without breaking it (not too hard or mushy). Green Bean Salad with Mint & Hazelnuts. A fresh take on a classic green bean sidedish. PhotograPhy by Aran Goyoaga | Food+styling by Nadia Dole, Stephanie Brubaker, & Aran Goyoaga You will need: 11⁄2 pounds green, yellow, and purple beans 30 leaves fresh mint 3 tablespoons olive oil salt & pepper, to taste 1⁄2 cup hazelnuts or almonds, finely chopped Fill a medium-sized pot with water and bring it to a boil. cook the beans separately by color, starting with yellow, then green, then finally purple. this will let the beans keep their color. cook the beans for 5 minutes or until al dente.
Photography by Aran Goyoaga Made it? Burmese Ginger Salad | Gin Thoke | Global Table Adventure. If we can’t open our hearts to the “weird” things in life, we’re not living fully. The girl who wears rain boots in the snow. The man that studies a bustling ant hill for an hour. The child that dips her scrambled eggs in molasses (Ava did this yesterday). These people all have one thing in common: they see the world through a different lens. Wouldn’t it be glorious if a salad could change how you see the world? Today we’re going beyond watery diner salads, sporting browning lettuce, one measly crouton, a white-washed tomato, and a solitary red onion ring. (Thank goodness) Instead we’re loading our chopsticks with fresh, spicy ginger, salty fish sauce, fried lentils and chickpeas, chickpea flour, peanuts cabbage… and… and… so much happy goodness.
This Burmese salad is extremely well balanced, which surprised me. One bite in and you’ll be hooked! If that doesn’t convince you, let the smiles of Burmese children encourage you on your stove top travels. Children in Bhamo (Myanmar). Serves 4. 11 Ways to Celebrate the Chickpea, Humble Lunchtime Savior. Creamy and endlessly adaptable, sturdy and hearty, inexpensive and flavorful, pantry standby for vegans and carnivores alike: Where would we be without the chickpea? For such a humble bean, it pulls its weight, and at no hour is this clearer than at noon, when it's time for lunch.
Add to the chickpea's accolades that it's quick to prepare (especially if you made a big batch of dried chickpeas ahead of time, or canned chickpeas are more your style) and extremely well-behaved in transit (good at room temperature, easy to pack) and it'll keep you full through the afternoon. And then make one of these chickpea-centric, lunch-ready recipes and find 11 more reasons to sing the garbanzo's praises: What's your go-to chickpea lunch? (Tossed with a little vinegar and some chopped cucumber?
Tags: chickpeas, garbanzos 💬 View Comments (0) Share this Article Tweet this Article. Slow It Down: Lentils Martinique « ForgottenBeast. Slow It Down: Lentils Martinique Since canning season is mostly over, JamieAnne and I are happy to give you the brand-spankin’-new slow-cooking Monday link up. Check out my Lentils Martinique, her Beef Stew or add your own past or present slow cooker post to our link up! I am unashamedly in love with my slow cooker–Slow cookers are easy, convenient and help you make some really affordable and delicious meals. Lentils Martinique Creamy Caribbean-spiced lentils with spinach, pineapple and sweet potato. The total cost for ingredients for this dish: $5.50. That’s rounding up. I want my slow cooker recipes to be as simple as possible and with little to no prep (why slow cook if you have to spend half an hour sauteing first?).
Ingredients Prep: Soak your lentils overnight. Directions: Throw all but the spinach and pineapple into your slow cooker–on high. You can half this recipe for fewer people/meals, or make the whole thing and throw leftovers in the freezer! Like this: Like Loading... Spring Vegetarian Cassoulet Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 8 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.
Author Notes: When fresh artichokes are sautéed with garlic, chile, lemon zest, fresh thyme, and a splash of white wine, they are one of my favorite things to eat. Substitute olive oil for butter and this dish becomes vegan. Serves 4 to 6 This recipe is a Community Pick! More Great Recipes: Beans & Legumes|Vegetables|Appetizers|Entrees|Stews Topics: Beans, Beans, Easter, French Cooking, Spring, Vegan Cooking, Vegetarian Cooking 💬 View Comments (2) Share this Recipe Tweet this Recipe. Sweet chili lentils {vegan, gluten-free} I’m guessing most people who start a blog have already been avid readers of blogs for a long time. In my case foodblogs of course, and one of the blogs I check out often is Thursday Dinners from Louise, an ex-colleague of mine. Go check it out! I was lucky enough to taste the lentils she made on an event, so instead of inventing a new recipe I decided to just steal the recipe and make them myself as a sidedish for New Years Eve.
I just made some slight changes, mostly because I like to work with cups instead of grams. Sidenote, this one is not completely sugar-free, since I couldn’t find any ketchup and sweet chili sauce without any added sugars. 1 cup green lentilsa little cuminhalf a red onion, cut3 tablespoons balsamic vinegar1 garlic clove1 tablespoon ginger2 tablespoons tamari1 tablespoon ketchup2 tablespoons sweet chili1/4 cup olive oilcoriander How to: Lentils Shepherds Pie {vegan, gluten-free} It’s easy to forget – in these days of over indulgence – that there are people who don’t have access to enough food, or quality food to live a healthy life. And not just in countries far away, but also in Belgium, where more than 15% of the population is living in poverty. A sad reality knowing this number is increasing every year.
The solution for this I don’t know, but when asked to participate for a collaboration between ‘Omnivit’ and ‘The Red Cross’ I was happy I could do something even if it’s minor. The idea was to ask 10 food bloggers to create a recipe that cost’s less than 4€ per person. All these recipes are bundled together in a small cookbook distributed in the coming weeks. I must say I was a bit anxious because 4€ really isn’t that much, but when calculating all the costs I found out the actual cost of this recipe is even less than 3€ based on a meal for 4 people. How to: Chili sin carne {vegan, gluten-free} Not much explanation needed I think. Just a nice chili where you will not miss the meat at all. And because you replace the meat with vegetables you get a really healthy bowl of food. 2 tablespoons olive oil1 medium onion, diced2 carrots, diced1 red bell pepper, diced1 yellow bell pepper, diced4 cloves garlic, minced10 tomatoes1 can kidney beans, rinsed and drained1 can corn, rinsed and drained2 tablespoons chili powder1 cinnamon stick1 bay leaf2 teaspoon fresh thyme1 teaspoon red pepper flakes1 cup red wine How to: Heat oil in large pot over medium-high heat.
Carrot, Lentil, and Feta Salad Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 57 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Za'atar and a mustard-heavy Dijon vinaigrette provide the flavor backbone for this quick salad, which gets a cool crunch from carrot ribbons and a creaminess from lentils and crumbled feta. Food52 Review: WHO: Christopher Kibler is a relatively new member of Food25's community and hails from our nation's capitol.
Serves 2 to 3 This recipe was entered in the contest for Your Best Middle Eastern Recipe More Great Recipes: Side Dishes|Beans & Legumes|Salads|Vegetables|Olive Oil 💬 View Comments (3) Share this Recipe Tweet this Recipe. Gigantes Plaki recipe (Gigandes Greek Baked 'Giant' Beans) Filling and super-healthy! Gigantes plaki (Greek baked gigantes) is a classic Greek recipe, consisting of ‘giant’ beans baked in a tomato sauce along with plenty of fresh herbs, which give a really unique taste. This Gigantes recipe takes some time to prepare, but it’s all worth it! The beans will come out creamy and tender with a flavorful thick tomato sauce. To prepare the traditional Gigantes plaki recipe, try to find original gigantes beans at Greek or ethnic markets; if you can’t find them, substitute with large lima beans or elephant beans or butter beans. Enjoy this traditional Greek Gigantes plaki dish as a hearty vegetarian meal or as a delicious appetizer on top of some crusted bread.
Ingredients Instructions To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Recipe image gallery: Browse more related recipes Traditional Greek Green Beans recipe (Fasolakia Giaxni) Authentic Greek Fava recipe (Yellow Split Peas Puree) Spicy & Hearty: Vegetarian Chilli Delight. Big-Batch Chili. Minty Pea Purée on Toast Recipe. Deborah Madison's Lentil Salad with Mint, Roasted Peppers, and Feta Cheese Recipe on Food52. Beluga Lentil Salad with Pear, Blue Cheese and Thyme : eat in my kitchen. Lentil Balls - Dreamy Leaf. Lentil kibbeh. Spicy Harissa Lentils with Lemon Tahini and Sweet Onions : eat in my kitchen. Food52. The Ultimate Vegetable Lentil Loaf. Ultimate Vegan Lentil Walnut Loaf Recipe. Lentil Walnut Loaf Recipe on Food52. Eat this: Moroccan Lentil Soup from Annabel Langbein - dropdeadgorgeousdaily.com. Best Bean & Legume Recipes on Food52 - Food52. Savory Mung Bean Crepes Recipe on Food52.
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