White Urad Beans With Roasted Fenugreek Leaves Recipes

ROASTED WHITE BEANS WITH VEGETABLES GREEK STYLE

Steps:

• Soak beans overnight.
• Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
• Preheat oven to 350 F (180 C).
• Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.
• Add the halved cherry tomatoes and mix gently.
• Pour into casserole dish.
• Add ¼ cup hot water to the dish pouring it in a corner and tilting the dish so that the water spreads (do not pour over as this will wash off the olive oil).
• Cover with aluminum foil and roast for about 1 hour until peppers are soft.
• Remove foil and roast for about 10 minutes if you want some browning. Be careful not to leave it uncovered too long, otherwise the beans will dry out.
• Remove from oven, let it cool and add thick salt as needed.
• Serve plain or with feta cheese.

GARLIC ROASTED VEGETABLES & WHITE BEANS

Steps:

• Preheat the oven to 425ºF.
• Roast the garlic: Place the garlic in a piece of aluminum foil large enough to cover. Drizzle the garlic with olive oil, Rub the oil onto the exposed cloves. Toss the rosemary leaves onto the garlic and wrap. Place the garlic in the oven.
• Roast the veggies: Transfer the potatoes, carrots, and tomatoes to a large casserole dish. Drizzle with olive oil. Add the minced rosemary, and thyme. Add 2 tablespoons balsamic vinegar, and salt to taste. Toss the ingredients until the vegetables are evenly coated. Place the vegetables in a single layer.
• Remove the garlic from the oven and place it in the center of the vegetables. Roast for about 30 minutes, or until the potatoes are fork tender, tossing after 15 minutes.
• Assemble: Unwrap the garlic and squeeze to remove the cloves. Add the cloves to the vegetables. Mix in the beans. Add more balsamic vinegar, salt and pepper to taste. Stir to combine.

CLASSIC NO-ONION KIDNEY BEAN CURRY

Steps:

• 1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.2. Meanwhile, prepare the sauce. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil Quickly, add the ginger and garlic and stir a few seconds. Add the tomatoes and cilantro (reserve some for garnish) and cook, stirring occasionally, until the juices evaporate, 8 to 10 minutes.3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Add the coriander, fenugreek leaves, cumin, and garam masala, and stir about 1 minute. Transfer to the pot with the kidney beans and simmer, stirring occasionally, over low heat, another 15 to 20 minutes. Add up to 1 cup more water if you prefer a thinner dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DRY-COOKED GREEN SPLIT PEAS

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the fenugreek seeds and asafoetida, then mix in the curry leaves and stir about1 minute. Add the ginger and green chili peppers, stir about 1 minute, then mix in the dal, 2 cups water, and salt, and bring to a boil over high heat.2. Reduce the heat to medium-low, cover the pan, and simmer, stirring as needed, until the dal is tender, about 7 minutes. Add 1/2 cup more water if the dal sticks to the pan. Mix in the tomato and lemon juice, cover, and soak over low heat, about 5 minutes. Remove to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

* DRIED BEANS, LENTILS, AND PEAS

Steps:

• MUNG BEANS (Mung Dal) Yellow Mung Beans with Sautéed Onion and Ginger Garlicky Yellow Mung Beans with Zucchini Wheels Yellow Mung Beans with Fresh Curry Leaves Roasted Yellow Mung Beans and Potatoes Punjabi Dry-Cooked Yellow Mung Beans Sindhi Dry-Cooked Yellow Mung Beans Spicy Dry-Cooked Split Green Mung Beans Gujarati Green Mung Beans with Green Masala Paste Punjabi Green Mung Beans with Sizzling GingerLENTILS (Maseer Dal) Dry-Cooked Red Lentils with Cumin Seeds Red Lentils with Bengali 5-Spices Green Lentils with Sautéed Onion Roasted Green Lentils with TomatoesSPLIT PIGEON PEAS (Toor Dal) Punjabi-Style Split Pigeon Peas Falguni's Gujarati Split Pigeon Peas Crispy Split Pigeon Pea Cake Basic South Indian Soupy Split Pigeon Peas Hazram's Soupy Pigeon Peas Madras-Style Pigeon Peas with Vegetables Split Pigeon Peas with Coconut and Vegetables Soupy Split Pigeon Peas with JaggeryURAD BEANS (Urad Dal) White Urad Beans with Fresh Lemon Juice White Urad Beans with Roasted Fenugreek Leaves Spicy Split Black Urad Beans with Split Chickpeas Stir-Fried Black Urad Beans Kashmiri Fennel-Flavored Black Urad Beans with Yogurt Punjabi Black Urad Beans Smoked Black Urad Beans Black Urad Beans in a Slow CookerSPLIT CHICKPEAS AND SPLIT PEAS (Channa Dal and Muttar Dal) Yellow Split Chickpeas with Spinach Yellow Split Chickpeas with Opo Squash Dry-Cooked Green Split Peas Garlicky Dried Green Peas Curry Spicy Dried Yellow PeasMIXED BEANS AND LENTILS Spicy Mixed 5 Beans and Lentils Rajasthani Mixed 5 Beans and Lentils Parsi Mixed Lentils, Beans, and Vegetables Split Urad Beans and Yellow Split Chickpeas with SpinachWHOLE DRIED BEAN DISHES Spicy Adzuki Beans Mustard-Roasted Adzuki Beans Classic No-Onion Kidney Bean Curry Classic Kidney Bean Curry with Onions Kashmiri Small Red Beans Punjabi Red Beans with Mango Pickle Masala Black Beans in Traditional Curry Sauce Curried Black-Eyed Peas Black-Eyed Peas in Yogurt Curry Small White Beans with Indian Spices Spicy Soybeans in Yogurt SauceWHOLE CHICKPEA DISHES Chickpeas with Ginger, Garlic, and Chaat Masala Spicy Chickpeas with Pomegranate Seeds Pickle-Flavored Chickpeas Chickpeas with Spinach and Potato Wedges Chickpeas in Traditional Curry Sauce Chutney Chickpeas with Tamarind Canister Chickpeas (or Dried Yellow Peas) Fresh Green Chickpeas with Lentil Nuggets Black Chickpeas with Sizzling Ginger and Cumin Seeds Black Chickpeas with Chickpea MasalaFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE URAD BEANS WITH ROASTED FENUGREEK LEAVES

Steps:

• 1. Place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally but watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Cover and keep warm.2. Meanwhile, discard the hard and fibrous part of the fenugreek greens, pick out the leaves and the softest stems, and wash them well. Chop finely in the food processor or by hand.3. Heat 1 tablespoon oil in a medium cast-iron or nonstick wok or a saucepan and cook the fenugreek greens over medium-high heat, stirring and scraping the sides of the wok, about 3 minutes. Reduce the heat to medium low and cook until the leaves are completely dry and deep green, 10 to 15 minutes. Mix lightly into the dal.4. Heat the remaining 2 tablespoons oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, then add the seasonings to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.