Parsi Mixed Lentils Beans And Vegatables Recipes

ONE-POT VEGETABLES AND LENTIL RECIPE

Steps:

• Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
• Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
• Add the onions, garlic, and remaining vegetables.
• Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
• Stir in the lentils, salt and pepper and the remaining spices.
• Add the tomatoes and water.
• Bring everything to a boil for 5 mins, stirring occasionally.
• Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
• Serve hot with your favorite crusty bread or some warm pita!

PARSI MIXED LENTILS, BEANS, AND VEGATABLES

Steps:

• 1. Prepare the tamarind paste. Then, place all the dals in a pressure cooker along with the potato, tomato, pumpkin, eggplant, chopped onion, fenugreek leaves, cilantro, mint, green chili peppers, turmeric, salt, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, let cool, then blend in the pot with a hand-held immersion mixer, or transfer to a food processor or blender, process to make a thick and smooth puree, then return to the pot.2. Meanwhile, prepare the ginger-garlic paste and lentil masala. Then, in a small bowl mix together the ginger-garlic paste, coriander, cumin, cayenne pepper, and garam masala with 1 to 2 tablespoons water to make a thick paste.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the sliced onions, stirring, until golden, 5 to 7 minutes. Add the spice paste and Gujaratie masala and stir until fragrant, 1 to 2 minutes. Mix into the dal along with the tamarind and jaggery, and simmer over low heat, 5 to 7 minutes. (Add some water if the dal seems too thick.) Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ITALIAN PARSLEY AND BEET SALAD

Steps:

• Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Trim beets, leaving 1 inch of stems attached, then peel.
• Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
• Thinly slice onion with slicer.
• Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
• Toss again and season with salt and pepper before serving drizzled with additional oil.