Archive for the ‘Bean Recipes’ Category

Sweet and Sour Gujarati Tuvar Dal

June 16, 2008

 Serves 4
1 cup Toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/4 tsp. mustard seeds
1/2 tsp. asafetida (hing)
a few curry leaves (optional)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped cilantro
1.Pick through the dal and then wash it.  Drain the water. Add 4 cups of water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the asafetida, curry leaves, tomatoes, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)

Serve with yogurt, any steamed or panfried veggies from our recipe section, rice or flat bread and a choice of pickle.


Fragrant White Urad Dal – Dry Pilaf Texture

June 16, 2008

This is a recipe from the hills of Missouri. this is a favorite dish of many families in this region. You will love the taste. This dal cooks quickly so cook it 20 minutes before serving. As in the picture seve this dal with yogurt and salsa salad of tomato and red onions or as a side dish for your main meal.

1/2 package of Ajika Urad Dal skinless washed and rinsed and soaked for 15 minutes. Drain
3 cups hot water 
2 tbs. kasoori methi (dry fenugreek leaves) 
Salt to taste 
1/2 tsp. turmeric powder
For basic Chaunk/ tempering or Spice Garnish: 
2-3 tbs. ghee
1 tsp. cumin seeds 
A large pinch of asafoetida or hing powder 
2-3 whole red chillies 


1.  Boil dal with turmeric powder, fenugreek leaves and salt till tender and soft
2.transfer to a serving bowl. 

For basic Chaunk/ tempering or Spice Garnish:
Heat ghee in a small pan. Add cumin seeds and asafoetida powder and let the seeds start to sizzle.  Add whole chillies and pour immediately over the cooked dal. Cover with a lid immediately, to allow the flavours to infuse into the dal.

 © Kavita Mehta – this recipe has also been tested by her
photo credit Kavita and Vinay Mehta

Vegetable Lentil Medley – Recipe

June 16, 2008

For the vegetables:
4 tablespoons ghee
1 medium yellow onion, thinly sliced
2 teaspoons subzi blend
1 teaspoon grated fresh ginger or ginger paste
3 cloves garlic, thinly sliced
6 cups of seasonal veggies diced or cut as you wish
1/2 inch sq. of jaggery
1 tsp. coconut shredded
Salt and pepper and fresh lime juice to taste

3 cups cooked channa dal

Garnish with fresh mint

Heat ghee in a heavy pot over medium heat. Add onion; sauté, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in subzi blend, and toast for 1 minute; add ginger and garlic, and cook 1 minute more.
Add veggies, jaggery and coconut. Cook until they are only slightly tender, about 3 minutes. Add a few tablespoons of water(enough for steaming veggies) salt and pepper to taste; stir well.
Steam covered, until the vegetables are completely cooked.  Stir in lime juice. Add cooked or serve over channa dal.