Rajma

Rajma

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Serves: 4

Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ cup masoor dal (red split lentils), uncooked
  • 1 small onion, thinly sliced
  • 1 small tomato, small diced
  • 1 small russet potato, small diced (optional)
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse masoor dal and transfer to a small soup pot. Add ½ cup of water, cover the pot and let dal cook on low heat until soft, about 15 to 20 minutes.
  2. Rinse and drain the beans from cans and set it aside.
  3. While dal is cooking, heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let it sizzle. Add onions and sauté them until light golden brown, 4 to 5 minutes. Add garlic, green chili and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  4. If you are not using potato, go to step 4. Add diced potato, ½ cup water and season with ¼ teaspoon of salt. Cover the pot and let potato cook until tender, 10 to 12 minutes.
  5. Add beans and ½ cup of water. Let them heat on low heat until dal is cooking. As soon as dal is cooked, add dal and season with remaining salt. Cover the pot and let everything cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
  6. Serve warm with Nan or Paratha and over rice.

 

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Quick Mexican Black Beans

Quick Black Taco Beans

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Serves: 2

Ingredients
  • 1 15.5 oz. can black beans
  • 1 15.5 oz. can black beans
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon cumin seeds
  • ½ packet of Taco seasoning mix
  • ½ packet of Taco seasoning mix
  • 3 tablespoons prepared salsa or tomato sauce
Directions
  1. Drain and rinse beans from a can.
  2. Heat oil in a small pot on a medium heat. Add cumin seeds and let it sizzle. Add beans and stir. Add salsa or tomato sauce and seasoning mix. Stir, cover the pot and let it cook for 7 to 10 minutes on low heat.
  3. Can be served for filling for Taco, burrito or on the side for Mexican dishes.

Quick Refried Beans

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Serves: 2

Ingredients
  • 1 15.5 oz. can pinto beans or black beans
  • 1 15.5 oz. can pinto beans or black beans
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon cumin seeds
  • ½ packet of Taco seasoning mix
  • ½ packet of Taco seasoning mix
  • 3 tablespoons prepared salsa or tomato sauce
  • 3 tablespoons prepared salsa or tomato sauce
  • 3 tablespoons grated cheddar cheese or Monterey jack cheese
Directions
  1. Drain and rinse beans from a can.
  2. Heat 2 tablespoons oil in a small pot on a medium heat. Add cumin seeds and let it sizzle. Add beans and stir. Add salsa or tomato sauce and seasoning mix. Stir, cover the pot and let it cook for 7 to 10 minutes on low heat.
  3. Off heat, add cheese and mash the beans either with a potato masher or in a food processor leaving some texture.
  4. Heat remaining 2 tablespoons oil in a small pot on a medium heat. Add beans, stir and let it cook for 5 to 7 minutes, stirring frequently.
  5. Can be served for filling for Taco, burrito or on the side for Mexican dishes.

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Vegetarian White Chili

Vegetarian White Chili

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Serves: 4

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or poblano pepper, small diced
  • 1 jalapeno pepper, finely diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon oregano
  • 1 tablespoon masa harina or all-purpose flour
  • 1 cup vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 15.5 oz. can hominy
  • Salt to taste
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro, for garnish
Directions
  1. Drain and rinse the beans from two cans. In another colander drain hominy. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers, cumin powder, oregano and sauté for a minute. Next add masa harina or all-purpose flour and sauté it for a minute. Add water or broth and bring to boil.
  3. Add beans, hominy and season with salt. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Uncover and add lime juice. Adjust the seasoning and add little water if chili is too dry. Garnish with cilantro and serve over rice with corn bread.

 

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Tuscan Bean and Kale Soup

Tuscan Bean and Kale Soup

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Serves: 4

Ingredients
  • 5 tablespoons olive oil
  • 1 medium onion, small diced
  • 3 cloves garlic, finely minced
  • 2 thyme sprigs
  • 1 teaspoon red chili flakes or to taste
  • 2 cups vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 bunch Tuscan kale, chopped
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • ¼ cup freshly grated parmesan cheese
Directions
  1. Drain and rinse the beans from two cans. Set aside.
  2. In a medium soup pot or a Dutch oven, heat 3 tablespoons oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, chili flakes, thyme sprigs and sauté for a minute. Add water or broth and bring to a boil.
  3. Add beans, kale and season with salt and pepper. Stir everything well. Cover the pot and let the soup cook for 15 to 20 minutes or until the kale is tender and wilted. Remove the thyme sprigs, adjust the seasoning.
  4. To serve, ladle the soup into soup bowls and drizzle about ½ tablespoon of olive oil on top of each bowl. Top the soup bowls with cheese and serve with grilled or toasted crusty bread.

 

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Vegetarian Chili

Vegetarian Chili

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Serves: 6

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or red pepper, small diced
  • 1 jalapeno pepper, optional
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon oregano
  • 1 tablespoon cracked wheat or masa harina
  • 1 tablespoon tomato paste
  • 1 15.5 oz. can fire roasted chopped tomatoes
  • 1 cup of water or vegetable broth
  • 1 15.5 oz. can black beans
  • 1 15.5 oz. can red kidney beans
  • 1 15.5 oz. can pinto beans
  • 1 tablespoon honey
  • Salt to taste
Directions
  1. Drain and rinse the beans from all three cans. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers and sauté for a minute. Add chili powders, cumin powder and oregano and sauté for a minute.
  3. Now add cracked wheat or masa harina and toast it until light golden brown. Push contents of pot to one side, add tomato paste and sauté it for a minute. Mix in with contents of pot.
  4. Add beans, tomatoes and water or broth. Season with salt and add honey. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Adjust the seasoning and add little water if chili is too dry. Serve over rice and corn bread with the choice of toppings.
  5. Suggested toppings for serving: Grated cheese, Cilantro leaves, Sour Cream or yogurt, Small diced red onion, pickled jalapeno.

 

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Mung Dal

Mung Dal

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Serves: 4

This recipe is either served as a side dish with Kathi or in place of a Shaak (vegetable).
Ingredients
  • ¾ cup mung dal (without skin)
  • 1 teaspoon mustard seeds
  • Pinch of asafetida
  • ¾ teaspoons turmeric
  • ½ teaspoon red chili powder
  • ½ teaspoon salt or to taste
  • 2 tablespoons oilve oil
  • Water as needed
Directions
  1. Pick through mung dal and rinse it.
  2. Heat two tablespoons of oil in a medium sized soup pot over medium high heat, 2 minutes. Add mustard seeds and let it sizzle, 30 seconds. Add asafetida, turmeric and chili powder. Add 1 ½ cups of water, mung dal and season with salt. Stir everything. Partially cover the pot and let it come to boil. Once it comes to boil, uncover the pot and let dal cook until the foam on top subsides, about 7 minutes. Cover the pot and let dal cook for another two minutes or until tender.
  3. Serve warm with Paratha or Rotali or over rice with Kathi.

 

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Lentil Loaf

Lentil Loaf

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Serves: 1 Loaf

Ingredients
  • ¾ cup lentils, half red and half green (French)
  • ¼ cup brown rice
  • Water as needed
  • 1 small onion, finely chopped
  • 1 carrot, shredded
  • 2 garlic cloves, finely minced
  • 3 tablespoon oil
  • 1 tablespoon tomato paste
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons curry powder
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons salt or to taste
  • 2 tablespoons flaxseed meal
  • 3 tablespoons parmesan cheese
  • 2 tablespoons ketchup
  • 2 tablespoons sweet chili sauce
Directions
  1. Cook brown rice in ¾ cups of water season with ¼ teaspoon salt, 15 to 20 minutes. Add more water if needed to cook tender rice. Drain excess water from rice and let it cool down.
  2. Pick though lentils, wash them and put it aside while you prepare vegetables.
  3. Heat oil in a frying pan on medium high heat. Add onion, carrot and let it cook until onion is translucent, about 2 minutes. Add garlic, tomato paste and sauté them for 2-3 minutes. Add all the spices and sauté for one more minutes. Add lentils and 1 ½ cups of water. Season with remaining salt and let lentils cook, covered, for 25 to 30 minutes or until lentils are tender. Check lentils few times and add more water if lentils are sticking to pan. Drain excess water from lentils and let it cool down until cool to handle.
  4. Pre-heat oven to 350 degrees.
  5. Combine cooked rice, lentils, flaxseed meal and cheese in a mixing bowl. You can either transfer to a loaf pan or form four small loaves and transfer to a baking pan. Bake for 15 to 20 minutes or until top is light brown.
  6. Combine ketchup and chili sauce in a small bowl. Brush the top of loaf or loaves with ketchup mixture. Bake for 10 to 15 minutes or until the edges are turning brown. For the last 3 minutes broil to let top brown. Serve warm with mashed potatoes and green bean salad.

 

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Chole

Chole

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Serves: 2

Chickpea Curry
Ingredients
  • 1 16 oz. can of chickpeas, drained and rinsed
  • 1 large size onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1 clove of garlic, sliced
  • 1 inch piece of fresh ginger, peeled and roughly chopped
  • 1 jalapeno or Serrano chili, cut into 2-3 pieces
  • ½ teaspoon each ground turmeric, cumin, coriander
  • ½ teaspoon each chili powder, garam masala , chole masala
  • 3 tablespoons canola oil
  • 1 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. In a food processor crush onion, garlic and green chili until it forms thick paste.
  2. In a frying pan or a Dutch oven, heat oil on a medium high heat. Add onion mixture, turmeric, cumin, coriander, chili powder, garam masala, and sauté them with onion until onion is light golden brown, 3 to 4 minutes.
  3. Next crush tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pan or Dutch oven and sauté until water from tomato evaporates, about 3 minutes.
  4. Add chickpeas and salt. Add ¼ to ½ cup water if the gravy looks dry. Cover and let it simmer for about 10 minutes. Add chole masala and let it simmer for another 3 minutes or so, uncovered. Garnish with cilantro. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread)).

 

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Chana

Bowl of Channa

Chana

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Serves: 4

Sweet and Sour Indian Chickpeas
Ingredients
  • ¾ cup chana, uncooked
  • Water as needed
  • 2 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon sesame seeds
  • Pinch of asafoetida powder
  • 1 dry red chili (optional)
  • 1 tablespoon chickpea flour
  • ½ to 1 jalapeno or serrano chili, minced or finely chopped (optional)
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder or to taste
  • ½ teaspoon salt or to taste
  • 1 teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • 1 small piece (half the size of golf ball) of jaggery (Indian raw sugar) or 1 teaspoon sugar or to taste
  • 1 tablespoon lemon juice or ½ teaspoon tamarind pulp
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Wash chana and soak into 1 to 1 ½ cup water for at least 6 to 8 hours or overnight in a medium soup pot or a Dutch oven or a pressure cooker.
  2. Season with salt and cook chana covered with enough water, about one hour or cook it in a pressure cooker according to manufacturer’s direction.
  3. In a separate medium soup pot or a Dutch oven, heat oil on medium high heat. Add mustard seeds and let it sizzle. Lower the heat and add sesame seeds and let it sizzle. Add chickpea flour and sauté for a second or two. Add asafoetida powder, red chili, turmeric and chili powder. Add channa with cooking water and green chili. Mix well. Chickpea flour will thicken the cooking water and turn into gravy like consistency. Add jaggery or sugar, dhana jeeru and lemon juice or tamarind pulp. Let chana cook for 8 to 10 minutes until all the flavors come together. If gravy is too thick add some water. Garnish with cilantro before serving. Serve warm with any flat Indian bread or rice.
Notes
You can also add 1 clove of minced garlic and 1 teaspoon of minced ginger in this recipe. In that case omit jaggery or sugar.

 

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Dal

Gujarati Dal

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Serves: 4

This sweet and sour split pigeon peas soup is part of Gujarati thali (plate) and served almost everyday. It is commonly served over rice.
Ingredients
  • ¾ cup oily or unoily toover dal (split pigeon peas), uncooked
  • 2 cups water
  • 1 teaspoon salt or to taste
  • Small (golf ball size) piece of jaggary or 3 teaspoons sugar
  • ½ teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
  • ½ teaspoon finely minced ginger
  • 1 medium tomato, diced
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon chopped cilantro, for garnish
For Tempering (Vaghar):
  • 2 tablespoons olive oil
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
  • 5 to 6 curry leaves
  • 1 whole dry red chili (optional)
  • Pinch of red chili powder (optional)
Directions
  1. Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional but it will reduce cooking time).
  2. Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Once the dal is cooked, take off the heat.
  3. Add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup.
  4. Start heating the dal on medium heat. Add salt, jaggary, turmeric, dhana-jeeru, green chili and ginger. Stir dal and let it simmer for 10 to 15 minutes on low heat or a simmer burner.
  5. To cook dal in instant pot: Wash and soak dal in instant pot container. Set instant pot on pressure cook setting and cook dal for 20 minutes (for unsoaked dal increase time to 30 minutes). Once dal is cooked, release steam and follow step 3. Next, set instant pot to sauté and follow step 4. Reduce simmer time to 5 minutes.
  6. In a separate small heavy bottomed sauce pan, heat oil on medium high heat until shimmering. Add fenugreek seeds and let them sizzle. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with everything over dal. Mix it with dal, add lemon juice and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm along with meal of Indian flat bread and vegetable, and over rice.
Notes
You can follow this same recipe for whole and split mung beans, split lentils and black-eyed peas mix with split pigeon peas. Do not use mustard and fenugreek seeds, instead, use only 1 teaspoon of cumin seeds.

 

 

 

Tarka Dal

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Serves: 4

Ingredients
  • ¾ cup uncooked masoor dal (split red lentils)
  • 1 medium size tomato, finely diced
  • ½ jalapeno chili or serrano chili, finely minced (optional)
  • 1 inch piece of ginger, finely minced
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • ½ teaspoon dhana jeeru (spice blend of ground coriander and cumin)
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon finely chopped cilantro, for garnish
  • 1 ½ cups of water
For Turka or Vaghar:
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • ½ medium size yellow or red onion, finely diced
  • 1 clove garlic, finely minced
  • 2-3 dry red chili
  • Pinch of red chili powder
  • ⅛ teaspoon garam masala
Directions
  1. Rinse dal and transfer to medium size soup pot. Add 1 ½ cups of water and let dal soak for 30 to 40 minutes. (Soaking is optional but it will speed up cooking).
  2. Add tomato, cover the pot with a lid, and cook dal for about 45 minutes or until dal is cooked.
  3. After dal is cooked, start heating dal on a medium heat. Add salt, turmeric, and dhana jeeru, green chili and ginger. Mix well. Let dal simmer for 10 to 12 minutes, stirring occasionally.
  4. In a separate small soup pot or frying pan, heat oil on a medium heat. Add cumin seeds and let them sizzle. Add garlic, onion, garam masala and sauté them until onion is light golden brown, 3 to 4 minutes. Add whole chili and chili powder and sauté it for one minute and pour everything on top of the dal. Stir the dal and let it simmer for one minute. Add lemon juice and let it simmer for two more minutes. Garnish with cilantro and serve over rice or as a soup.
  5. To cook dal in instant pot: Follow step one. Set instant pot on sauté setting for 20 minutes. Heat oil until shimmering. Add cumin seeds and let them sizzle. Add garlic, onion, green chili, garam masala and sauté them until onion is light golden brown, 3 to 4 minutes. Add whole chili and chili powder and sauté it for one minute. Add tomato and ginger and sauté for 2 to 3 minutes. Pour dal over Turka and add salt, turmeric, dhana-jeeru and lemon juice. Add ½ cup water. Set instant pot to pressure cooker setting and cook dal for 20 minutes. (for unsoaked dal increase time to 30 minutes). Release steam and Garnish with cilantro and serve over rice or as a soup.

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Kadhi

Kadhi

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Serves: 4

(Yogurt and Chickpea Flour Soup) Even though this recipe does not have any legumes or grains, it is in this section because it is eaten in place of Dal. It is quintessential Gujarati recipe.
Ingredients
  • ½ cup yogurt (not Greek)
  • 2 tablespoons chickpea flour
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste, depending on sourness of yogurt
  • ½ japapeno or serrano chili, finely chopped or minced
  • 2 teaspoons finely chopped or minced ginger
  • 1 tablespoon finely chopped cilantro, for garnish
For Vaghar:
  • 2 teaspoons Ghee (clarified butter)
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • Pinch of asafetida
  • 2 to 3 cloves
  • Pinch of red chili powder (optional)
  • 1 red dry chili (optional)
  • 5 to 6 fresh curry leaves
Directions
  1. Mix yogurt and chickpea flour into a medium pot with a whisk. Add water while mixing until it has consistency of thin soup. Add next four ingredients. Cook it on a medium heat until it starts to boil over, stirring constantly. Watch it while it cooks otherwise yogurt and water will separate or it will boil over.
  2. Lower the heat and in a separate small soup pot, heat ghee on a medium heat until it shimmers, one minute. Add fenugreek seeds and let them sizzle. Lower the heat and add cumin seeds and let them sizzle. Add all the remaining ingredients. Pour ghee over kadhi and let it simmer for 2 to 3 minutes, stirring constantly. Garnish with cilantro and serve warm over rice or vegetable pulao.

 

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