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Indian has over 60 varieties of pulses which
provide a primary source of protein for her millions of vegetarian. When
cooked, they can be left whole or pureed, making them extremely versatile
as ingredients for curries, stuffing and patties. They can be even roasted
or deep-fried for garnishes or snacks.
Too cook pulses, first remove
any . The larger varieties should be soaked overnight (at least 10h).
If you are in a hurry you can bring them to a boil, continue boiling for a
couple minutes and then take the pan off the heat and leave it to stand for
1 h before cooking. Soaked beans are best rinsed to get rid of some of the
starch.
They will then need to simmer
(with the lid slightly open to let the steam escape) from 15 min to over 1 h
(depends on size). Sometimes beans are simmered with a few of the aromatics
(ginger and turmeric are favorite flavorings) that will be used in the
curry. Asafetida is often added to combat flatulence.
Sprouted pulses are even more
nutritious than not-sprouted ones. Bought in some supermarkets and
health food shops they are expensive but it is cheap and easy to sprout your
own lentils at home. Spread them out in a shallow dish and sprinkle them
with water. As soon as the water is absorbed (after 2 h) spray them again.
Keep them moist for 3 day, and once they have sprouted, they will be ready
to eat.
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1 cup black Urad dal (split black lentil
1 cup
red
kidney beans
¼ cup Chana dal
1 onion
4 garlic cloves
1
tbsp ginger finely chopped
2 tomatoes
1 tsp
red chili powder
1 tsp
turmeric
1 tsp
coriander powder
3
green chilies
salt to taste
½
cup
butter
vegetable oil
4 tbsp
cream
fresh coriander to
garnish
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Wash and soak black dal and red beans over night.
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Boil the dal and red beans in 6 cups of water with
salt, turmeric, until the dal is soft.
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Chop
the onions, ginger, garlic cloves, green chilies and
tomatoes.
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Heat the oil in a thick bottomed pan. Add mentioned
above chopped ingredients. Add chili powder, coriander
powder.
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Then
add the boiled dal and red beans and allow simmering for
5-7 minutes.
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Finally add cream and butter slowly and mix well.
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Adjust salt and add water if consistency is too thick.
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Garnish with fresh coriander leaves.
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Serve with hot
naan
or
paratha.
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1 lb of beans (2 cups)
(large lima beans, small white beans, red kidney beans,
baby lima beans, great northern beans, speckled lima
beans, black beans, green baby lima beans, whole green
peas, yellow split peas, lentils, green split peas,
small red beans, navy beans, blackeye peas)
(16
bean soup mix)
6 - 8
cups water
1 onion
3 garlic cloves
finely chopped
1
tbsp ginger finely chopped
1 tomato
2 tsp
tomato paste
½ tsp
red chili powder
1 tsp
turmeric
1 tsp
coriander powder
2
small
green chilies
salt to taste
¼ tsp
asafetida
¼ tsp
garam masala
6
peppercorns
3
green cardamoms
3 bay
leaves
1 tsp
mustard seeds
2 tsp
cumin seeds
½ tsp cumin
½ tsp
coriander powder
5 tbsp
vegetable oil
2 tbsp
cream
fresh coriander to
garnish
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Wash and soak beans over night.
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Boil the dal in 6 cups of water
the over medium heat with
salt, turmeric, until the dal is soft (1-2 h). Much less
time it takes cooking in pressure cooker.
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To
make the baghaar,
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Heat the oil in a
heavy - bottom pan.
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Add
the mustard seeds, after 30 seconds add cumin seeds,
peppercorns.
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Add the garlic,
chilies, onion, ginger and fry until golden brown.
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Add red chili powder, asafetida, garam masala, bay
leaves,
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Add coriander
powder, cumin,
green cardamoms,
and allow simmering for 5-7 minutes.
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Add the tomato and tomato paste. Cook for about 3
minutes.
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Turn of the heat, then
mix in the baghaar to the beans.
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If the
dal is too runny, cook, uncovered over the medium heat
for few minutes.
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Add the cream.
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Garnish with fresh coriander leaves.
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LEMON DAL
(serves 4)
1 cup urid dal
2 tbsp
gingerroot finely chopped
3
garlic cloves finely chopped
1 tsp
red chili powder
1 tsp
turmeric
1 tsp
coriander powder
3
green chilies
salt to taste
2 cups
of water
1 tsp
salt
4 tbsp
lemon juice
3
green chilies, chopped
4 tbsp
chopped fresh cilantro leaves
slices
of lemon to garnish
3 tbsp
vegetable oil
Baghaar
4 tbsp vegetable oil
½ onion
4 whole garlic clowes
3 red dried chilies
2 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
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Wash and soak black dal and red beans over night.
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Warm the oil in heavy-bottom pan. Add the ginger,
garlic, chili powder and turmeric to the dal.
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Add the dal and
stir in 2 cups of water. Boil over medium, heat with the
lid slightly ajar. Cook for 15-20 minutes, until the dal
is soft.
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Add the salt, lemon
juice and some more water if needed.
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To
make the baghaar,
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Heat the oil in a pan.
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Add the garlic, red
chilies, onion, cumin seeds and cook for few minutes.
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Add coriander powder
and cumin. Turn of the heat, let cool slightly, then
pour the baghaar over the dal.
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If the
dal is too runny, cook, uncovered. over the medium heat
for few minutes.
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Add the green
chilies
and cilantro leaves.
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Garnish with fresh coriander leaves.
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225 g (8oz) lima beans (1 can)
1
onion finely chopped
1
green chili
1 red
dry chili
1
tbsp ginger finely chopped
1 tsp
coriander powder
1 tsp
cumin
powder
1
tomato chopped
1 tbsp
lemon juice
4
cardamoms
salt to taste
2 tbsp
oil
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Chop
the onions, ginger, green chili and
tomato.
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Heat the oil in a thick bottomed pan.
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Add
chopped onion and fry until golden brown. Add green and
red dry chili, ginger, coriander powder, cumin powder
and cardamoms. Fry for 3 minutes.
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Add
lima beans. Stir fry for 3 minutes. Add salt and chopped
tomatoes.
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Add 1
tbsp lemon juice.
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Allow simmering for 5-7.
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Garnish with fresh coriander leaves.
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175 (6oz) toor dal
1 cloves of garlic finely chopped
1 onion chopped
2
green chilies
2
tomatoes, peeled and chopped
½
tsp
turmeric
salt to taste
¼ tsp
chili powder
½
tsp mustard seeds
½
tsp cumin seeds
2 tbsp olive oil
2-3
tbsp fresh coriander
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Rinse dal with the water.
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Bring 850 ml (1½
pt) water to the boil, add the dal and simmer for about
15 min, until you can crush the dal with the back of a
wooden spoon. Set aside, covered.
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Heat he oil, add the mustard seeds. Sizzle for a few
seconds until the seeds have popped.
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Add the cumin seeds, onion, and half coriander leaves
and fry, stirring, until the onion is golden.
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Add the tomato, turmeric, garlic and chili, stirring
well and mashing the tomato with the spices to make a
paste.
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Add the dal with a little of its cooking water. Stir
well, heat through and add salt to taste. Garnish with
the remaining fresh coriander.
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CHANNA MASALA
(serves 2-4)
1 can chick or garbanzo
beans
(buy
Chick Peas (Garbanzo Beans)

1 onion
1 tsp chopped
ginger
1 tsp cumin powder
½
chili powder
¼ tsp
turmeric
½ tsp coriander powder
salt
to taste
3 green chilies, finely
chopped
2 curry leaves
3 tbsp vegetable
oil
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Heat the oil in a
large, heavy-bottom pan. Add the chopped onions and fry
for 5 minutes or until golden brown.
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Add ginger, chilies, curry leaves, cumin,
chili powder, coriander and salt, and
mix together.
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Stir-fry for 5 minutes.
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Add chick peas (chana)
and cook over medium heat for 12-15 minutes.
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Then transfer to
serving plates, garnish with fresh cilantro and
ginger -
julienne.
Serve hot.
Arora Creations Indian Spice Blends - Punjabi Chole (Chickpeas)
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Antique silver Indian Necklace


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