DAL MAKHANI           (serves 4)

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

• Wash and soak black dal and red beans over night.

• Boil the dal and red beans in 6 cups of water with salt, turmeric, until the dal is soft.

• Chop the onions, ginger, garlic cloves, green chilies and tomatoes.

• Heat the oil in a thick bottomed pan. Add mentioned above chopped ingredients. Add chili powder, coriander powder.

• Then add the boiled dal and red beans and allow simmering for 5-7 minutes.

• Finally add cream and butter slowly and mix well.

• Adjust salt and add water if consistency is too thick.

• Garnish with fresh coriander leaves.

• Serve with hot naan or paratha.

MIXED BEANS CURRY(serves 4)

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

• Wash and soak beans over night.

• 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.

• To make the baghaar,

• Heat the oil in a heavy - bottom pan.

• Add the mustard seeds, after 30 seconds add cumin seeds, peppercorns.

• Add the garlic, chilies, onion, ginger and fry until golden brown.

• Add red chili powder, asafetida, garam masala, bay leaves,

• Add coriander powder, cumin, green cardamoms, and allow simmering for 5-7 minutes.

• Add the tomato and tomato paste. Cook for about 3 minutes.

• Turn of the heat, then mix in the baghaar to the beans.

• If the dal is too runny, cook, uncovered over the medium heat for few minutes.

• Add the cream.

• Garnish with fresh coriander leaves.

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

• Wash and soak black dal and red beans over night.

• Warm the oil in heavy-bottom pan. Add the ginger, garlic, chili powder and turmeric to the dal.

• 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.

• Add the salt, lemon juice and some more water if needed.

• To make the baghaar,

• Heat the oil in a pan.

• Add the garlic, red chilies, onion, cumin seeds and cook for few minutes.

• Add coriander powder and cumin. Turn of the heat, let cool slightly, then pour the baghaar over the dal.

• If the dal is too runny, cook, uncovered. over the medium heat for few minutes.

• Add the green chilies and cilantro leaves.

• Garnish with fresh coriander leaves.

 LIMA BEANS              (serves 2)

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

• Chop the onions, ginger, green chili and tomato.

• Heat the oil in a thick bottomed pan.

• 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.

• Add lima beans. Stir fry for 3 minutes. Add salt and chopped tomatoes.

• Add 1 tbsp lemon juice.

• Allow simmering for 5-7.

• Garnish with fresh coriander leaves.

• Rinse dal with the water.

• 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.

• Heat he oil, add the mustard seeds. Sizzle for a few seconds until the seeds have popped.

• Add the cumin seeds, onion, and half coriander leaves and fry, stirring, until the onion is golden.

• Add the tomato, turmeric, garlic and chili, stirring well and mashing the tomato with the spices to make a paste.

• 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.

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

• Heat the oil in a large, heavy-bottom pan. Add the chopped onions and fry for 5 minutes or until golden brown.

• Add ginger, chilies, curry leaves, cumin, chili powder, coriander and salt, and mix together.

• Stir-fry for 5 minutes.

• Add chick peas (chana) and cook over medium heat for 12-15 minutes.

• Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.

  Arora Creations Indian Spice Blends - Punjabi Chole (Chickpeas)