Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.

Recipe will serve 3 t0 4.

Ingredients:

• 1 cup black eye beans (lobia,chawalie)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon shredded ginger (adrak)
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric (haldi)
• ½ teaspoon mango powder (amchoor)
• ¼ teaspoon garam masala
• 1 teaspoon salt
• 3 cups water
• 1 chopped tomato

For Garnish

• 2 red green chili
• 2 wedges of lemon

Method

1. Wash and soak beans for one hour or more.
2. In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
3. Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
6. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
7. Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.
8. Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Tips

Making a paste with the spices will prevent the spices from burning.

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Ingredients:

• 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
• 3 tablespoons oil
• Pinch of asafetida (Hing)
• 1 teaspoon cumin seeds
• 1 tablespoon gram flour (Besan)
• 1 large tomato
• 1 teaspoon ginger paste
• 1 teaspoon chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chily powder
• 1 teaspoon salt
• 1/4 teaspoon garam masala
• 1 teaspoon chopped cilantro (Green coriander)
• Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan or any other bread.

Recipe will serve 2 to 4.

Ingredients:

• 1 15oz can of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach (palak)
• 2 medium tomatoes
• 1/2″piece ginger (adrak)
• 1 green chili
• 3 tablespoon oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

Method:

1. Drain the liquid out of the chickpeas and rince the chick peas well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
8. Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
9. Add the garam masala and let it cook for another minute.

Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.

Serves 2 to3.

Ingredients:

• 1/2 cup whole urad dal
• 1/8 cup red kidney beans (Rajma)
• 1 teaspoon grated ginger
• 1 minced green pepper or adjust to taste (Hari Mirch)
• 1/2 teaspoon turmeric (Haldi)
• 3/4 teaspoon salt
• 1/2 teaspoon mango powder (Amchoor)
• 1/4 teaspoon garam masala
• 1/4 cup cream
• 2 tablespoons ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• Pinch of asafetida (Hing)
• 3 to 4 whole red chilies (Sabut Lal Mirch)
• 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

• 1/2 tablespoon shredded ginger

Method:

1. Wash urad dal and kidney beans well and soak dal in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
2. In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat.
3. As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes.
4. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.
5. Lightly mash the dal and kidney beans, cook for another 5 minutes on low medium heat.
6. Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.
7. Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready.
8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
9. Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal.
10. Garnish with shredded ginger.

This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.

Recipe will serve 4 people.

Ingredients:

For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method

For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Now you are ready to serve!

Other Suggestions

1. Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
2. Gatte are used to make a wide variety of dishes like subji, pulao etc.
3. Gatte can be fried and served as a snack.
4. Gatte can be used to make yogurt raita.

Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.

Serves 2-3.

Ingredients:

Kadhi:

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tablespoons ghee (clear butter)
• Pinch of asafetida (hing)
• 1/2 teaspoon fenugreek seeds (mathi)
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 4 whole red chilies
• 2 bay leaves
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• Pinch of citric acid if needed

Pakoras:

• 3/4 cup besan (Gram flour)
• About 2/3 cup water

Garnish:

• 1 teaspoon of ghee or clear butter
• 1/4 teaspoon of red chili powder or paprika

Method:

Kadhi:

1. Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
2. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready.
3. Add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder. Stir for a few seconds.
4. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
5. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. Tip: You can adjust the thickness of the kadhi to your liking by adding water.

Pakoras:

1. Mix besan with about 2/3 cup of water and mix well until there is smooth.
2. Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wii become light and fluffy.
3. Heat the oil in a flat pan. The oil should be about 1/2 inch deep.
4. To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,
5. Place about 1 tablespoon of batter into the oil. Batter should not be covered wiyj oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.
6. Fry the pakoras in small batches. Fry the pakoras until golden-brown.
7. After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.
8. Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.
9. Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.

Garnish:

Heat the ghee(clear butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

Variations:

1. Add 1 cup of chopped spinach to the kadhi just before adding the pakoras for extra flavor and gives good color.
2. Try adding 1 tablespoon of dry fenugreek leaves (mathis) in the batter for the pakoras.

Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

This recipe will serve 6

Ingredients:

• 1 cup kala chana
• 3 tablespoons oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 tablespoons gram flour (besan)
• 1 tablespoon grated ginger
• 1 green chili finely chopped
• 2 tablespoons coriander powder (dhania)
• ½ tablespoon turmeric (haldi)
• ½ teaspoon red chili powder adjust to taste
• 2 teaspoons salt adjust to taste
• Approximately 1 teaspoon lemon juice
• 1 tablespoon finely chopped cilantro (hara dhania) to garnish

Method

1. Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
2. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
3. Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
4. Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
5. Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
6. Turn off the heat and wait until all the steam has released before opening the pressure cooker.
7. Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
8. Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.

Tip

Kala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.

Laucki chana dal is a healthy main dish and has both vegetable and lentil making a wholesome meal.

Ingredients

• 1 medium bottle gourd (laucki, ghiya, doodhi)
• 1/2 cup yellow split gram (chana dal)
• 2 tablespoon oil
• 1/2 tsp cumin seeds (jeera)
• A pinch of asafetida (hing)
• 2 whole red chilies
• 1 teaspoon shredded ginger (adrak)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon of garam masala (optional)
• 1 teaspoon mango powder (amchoor) adjust to taste
• About 2 tablespoon finally chopped cilantro (hara dhania)
• 1 cup of water adjust as needed

Method

1. Wash and soak chana dal for 1 hour or more.
2. Peel, wash and cut bottle gourd into ½ inch cubes.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds as they crack add asafetida, and whole red chilies stir for few seconds.
5. Next add ginger, turmeric, and chili powder and stir for few seconds.
6. Add gram (chana dal), bottle gourd, salt and 1cup of water. Water can be adjusted as needed as some time bottle guard will have more or less moisture and depends how much gravy one prefers.
7. Cook till gram dal (chana dal) gets soft.
8. Turn off the heat and add mango powder, garam masala, and cilantro. Stir and cover the pan for few minutes before serving.

Serving suggestion

Serve with roti or paratha or with plain rice.

Variations

1. Mango powder can be replaced with lemon juice.
2. Add 2 tablespoon of dry fenugreek leaves or 2 tablespoons of fresh chopped fenugreek leaves same time adding the bottle gourd.

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.

Recipe will serve 4.

Ingredients:

• 1/2 cup lentils (masoor dal)
• 1 cup of carrots, sliced in 1/2 inch pieces
• 1/2 cup of green string beans, sliced ½ inch pieces
• 1 cup of celery, sliced in ½ inch pieces
• 3 medium size tomatoes cut into 8 pieces
• About ½ inch ginger thin sliced
• 1½ teaspoon salt
• 1/2  teaspoon turmeric (haldi)
• 1/2 teaspoon black pepper

Chaunk (seasoning):

• 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
• 1/2  teaspoon cumin seed (jeera)
• 1/2 teaspoon garam masala
• Half a lemon

Method:

1. Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
2. Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
3. Close the pressure cooker and put the weight (or seal the exhaust).
4. As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
6. Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

Chaunk (seasoning):

1. For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
2. Add garam masala to the soup and mix it well.
3. Before serving squeeze a few drops of lemon juice.

Mixed Dal is a delicious and nutritious staple in most Indian meals. Mixing different lentils gives a very interesting flavor.  For most Indian vegetarians, dal is a frequent source of protein in their diet.

Recipe will serve 3-4.

Ingredients:

• 1/4 cup split urad dal (with skin)
• 1/4 cup split-wash moong dal (without skin)
• 1/4 cup lentil (masoor)
• 1/4 cup toor dal/arhar
• 1/2 teaspoon turmeric (haldi)
• 1 tablespoon minced ginger
• 1-1/2 teaspoon salt
• 3 cups water
• 1/2 teaspoon garam masala, optional
• 1/2 teaspoon mango powder (amchoor)

Chaunk (Seasoned oil)

• 4 tablespoons clarified butter (ghee); or oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1/2 teaspoon red chili powder

Method

1. Combine all dals, wash and soak in approx. 4 cups of water for at least 30 minutes.
2. In a pressure cooker add dal with 3 cups of water, salt, turmeric, ginger and cook on medium high heat.
3. As pressure cooker starts steaming, turn down the heat to medium and cook for about 7 minutes.
4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
5. Mix dal, if needed, add more water to adjust thickness to your liking and cook for additional 3-4 minutes on low heat. The consistency will thicken over time.
6. Add garam masala and amchoor powder.

Prepare Chaunk

1. Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
2. Add cumin seeds and as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dal.