Recipes, Street Food

Sev Usal

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Sev Usal

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Serves: 4

Dried green peas soup with crispy thin chick pea flour noodles
Ingredients
  • 1 ½ cups dried green pea
  • 2 jalapeno or serrano chilies, finely minced
  • 1 ½ inch piece of ginger, finely minced
  • 2 sprigs of mint
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • Small (golf ball size) piece of jaggary or 3 teaspoons sugar (optional)
  • Juice of one lemon
  • 3 tablespoons chopped cilantro, for garnish
  • 1 cup thin sev (crispy chickpea flour noodles), for serving, See Note.
  • ½ cup tamarind-date chutney, for serving
  • ½ cup cilantro chutney, for serving
  • Water as needed
  • For Vaghar (tempering):
  • 3 tablespoons olive or canola oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 medium sized red onion, finely diced (reserve half for serving)
  • 3 garlic cloves, finely minced
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
Directions
  1. Pick through peas to remove any impurities and soak them in 3 cups of water for 6 to 8 hours or overnight.
  2. Remove excess water to keep just enough water to cover peas. Cook in a medium sized Dutch oven or soup pot with cover until peas are tender, about 45 minutes.
  3. Uncover, add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, salt and jiggery or sugar. Let it simmer while you prepare vaghar.
  4. Prepare Vaghar: In a small heavy bottomed pot, heat oil until shimmers. Add cumin and mustard seeds and let them sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Pour over simmering peas (usal). Stir the peas to blend spices.
  5. Let peas simmer for 10-12 minutes. Add lemon juice and let it simmer for 5 more minutes. If usal is too thick add some water. Remove mint sprigs. Garnish with cilantro.
  6. To cook usal in Instant Pot: Follow step 1. You can omit soaking pea but it will speed up cooking process. Set instant pot to sauté setting for 30 minutes. Once hot, heat oil until shimmers. Add cumin and mustard seeds and let them sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Drain peas and add them to pot and cover with water. Add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, and salt. Set instant pot to pressure cook and set time for 30 minutes. For unsoaked peas increase time to 50 minutes. Once peas are cooked, release steam, uncover and set to sauté setting for 15 minutes. Remove mint sprigs, and add jiggery or sugar and lemon juice. Let peas simmer for 5 to 7 minutes.
  7. To serve: Pour hot usal in a soup bowl, spread about ¼ cup of sev on top. Top with tamarind-date chutney and cilantro chutney. Garnish with about teaspoon of chopped red onion. Usal can be served as an appetizer or lunch as a soup.
Notes
Thin sev is readily available in Indian grocery stores.

 

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Beans & Legumes, Recipes

Rajma

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Quick Rajma

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Serves: 4

Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ a 15.5 oz. can of lentils
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral 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), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse and drain the kidney beans from cans and set it aside.
  2. Heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves 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.
  3. Add beans, lentils and ½ cup of water. Season with salt. Cover the pot and let rajma 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.
  4. Serve warm with Nan or Paratha and over rice.

 

 

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Instant Pot Rajma

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Cook time: 

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Serves: 4

Ingredients
  • 1 cup dry dark red kidney beans
  • ½ cup masoor dal (red split lentils)
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 1 small russet potato, ¼ inch diced (optional)
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral 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), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Pick through kidney beans and soak in 2 cups of water for 6 to 8 hours or until beans are soft. (Soaking is optional but it will speed up cooking process).
  2. Rinse masoor dal, transfer to a small bowl and add ½ cup of water. Let it soak for at least half an hour. (Soaking is optional but it will speed up cooking process).
  3. Set instant pot to saute setting for 30 minutes. Once hot, heat oil until shimmering. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves 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. Add beans, dal with water and potatoes. If beans are not cover with water, add more water. Season with salt. Cover the pot and set to pressure cooker setting for 45 minutes. For unsoaked beans, increase time to one hour. Once cooking time is over, release steam (you can also wait until pressure is off). Uncover pot, add lemon juice. Adjust the seasoning. If rajma is too dry, add some water and let it cook on saute setting for 3-4 minutes.
  5. Serve warm with Nan or Paratha and over rice.

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Beans & Legumes, Recipes

Vegetarian White Chili

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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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Recipes, Vegetable Forward

Vegetarian French Onion Soup

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Vegetarian French Onion Soup

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Serves: 4

Ingredients
  • 2 large yellow or sweet onions
  • 2 large red onions
  • 2 tablespoons butter
  • 1 clove garlic, finely minced
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 5 cups vegetable or mushroom broth
  • 3 tablespoons Balsamic vinegar
  • 1 loaf small French baguette
  • 1 cup shredded Gruyere cheese
Directions
  1. Peel and cut onions in half and then finely slice the halves lengthwise.
  2. Melt butter in a large soup pot or a Dutch oven on medium heat. Once the butter is melted, add the onions. Add pinch of salt and let the onions sweat for 10 to 12 minutes without stirring.
  3. Stir and let the onions caramelized until dark golden brown on low heat, stirring occasionally. It will take 45 minutes to an hour.
  4. Add garlic, bay leaves and thyme and sauté for 30 seconds. Add the broth and season with salt and pepper. Simmer the soup for 15 to 20 minutes.
  5. Remove the thyme sprigs and bay leaves. Add balsamic vinegar and simmer for 5 more minutes.
  6. Heat the broiler and place the wire rack on top shelf. Cut four ½ inch thick slices of bread. Place the slices on a baking sheet and broil it until golden brown, about 1 minute.
  7. Ladle the soup in four oven safe bowls, leaving space on top for slice of bread. Place the bread slice on top with broiled side down and top with cheese. Place soup bowls on a baking sheet and broil it for a minute or until cheese is melted. Serve immediately.

 

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Beans & Legumes, Recipes

Tuscan Bean and Kale Soup

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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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Beans & Legumes, Recipes

Vegetarian Chili

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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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Recipes, Vegetable Forward

Tomato-Corn Soup

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Tomato-Corn Soup

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Serves: 4

This is my sister Anita's recipe.
Ingredients
  • 6 medium tomatoes
  • 1 carrot
  • 3 fresh corns or 1 cup frozen corn
  • 1 shallot
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt or to taste
  • 1 tablespoon fresh lime juice
Directions
  1. Cut tomatoes and shallot into quarters. Cut carrot into ¼ inch slices. If fresh corns, remove corn kernels from cob. Save the cobs and break into 2-3 pieces.
  2. Transfer vegetables to a soup pot and cover with 4 cups of water. Add saved corn cobs. Cover the pot and cook until carrot slices are tender, 12 to 15 minutes. Discard the corn cobs.
  3. Transfer vegetables with liquid to a blender. Carefully blend it into a fairly smooth puree. Pass it through a fine sieve.
  4. Rinse out the soup pot and wipe it dry. Heat soup pot on medium heat and melt the butter. Add ginger and garlic and sauté them for a minute. Pour the soup and season with salt and pepper. Mix well and let it simmer for 7 to 8 minutes. Add lime juice and let it simmer for 2 more minutes. Adjust the seasoning and consistency of soup to your liking. Serve with sandwich for a lunch or as a first course for dinner.

 

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Beans & Legumes, Recipes

Kadhi

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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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