Black-eyed pea salad is very colorful and delicious. Ginger dressing gives a nice tangy flavor. This is great for quick and light lunch.

Recipe serves 4.

Ingredients:

• 1 15 oz can of black-eyed peas (lobhia)
• 1 medium russet boiled potatoes, peeled and chopped into small cubes
• 1/4 cup chopped green bell pepper
• 2 medium seeded and finely chopped tomatoes
• 1 green chili seeded and chopped (hari mirch)
• About 1 teaspoon thinly sliced fresh ginger (adrack)
• 2 tablespoon finely chopped mint (podina)
• 2 tablespoon finely chopped cilantro (hara dhania)
• 1 tablespoon oil

Salad Dressing:

• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 3/4 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon roasted ground cumin seed

Method:

1. Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
2. Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
3. Turn off the heat and let it cool to room temperature.
4. Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
5. Mix all the salad dressing ingredients together.
6. Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated.

This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.

Serves 4.

Ingredients:

• 2 cups of very finely chopped cabbage
• 2 medium seeded and finely chopped tomatoes
• 1 cup chopped cucumber
• 1 shredded carrot
• 10 minced mint leaves
• 1/4 cup yellow chana dal

Salad Dressing:

• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper

Method

1. Soak the chana dal for at least 2 hours in lukewarm water.
2. When ready, the dal should be soft all around.
3. Drain the water from chana dal.
4. Mix the chana dal with the chopped vegetables.
5. Mix the ingredients above together to make the salad dressing.
6. Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Variations

• Substitute chana dal with split yellow moong dal or moong dal sprouts.
• You can substitute the dal with boiled corn and finely chopped bell pepper.

Suggestions

• This salad dressing can be used with any salad.
• Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.

This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.

Serves 4.

Ingredients:

• 2 1/4 cups corn
• 1 medium tomato
• About 1 cup finely chopped cabbage
• 8 to 10 string beans
• 1 small carrot
• 1 tablespoon cornstarch
• 1 teaspoon oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice (adjust to taste)

Method

1. Chop cabbage, carrot, and string beans into very small pieces.
2. Chop tomato in small pieces and remove the seeds. Set aside.
3. Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
4. Blend the rest of the corn into a paste and strain.
5. Mix the cornstarch with 1/4 cup of water and set aside.
6. 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.
7. Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
8. Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.

Suggestions

Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.

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.

This is a delicious and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.

This recipe will serve 4.

Ingredients:

• About 4 cups chopped spinach
• 2 tomatoes
• 1 apple
• 1/4  cup feta cheese (optional)

Dressing:

• 1/4  cup walnuts
• 2 tablespoons olive oil
• 2 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2  teaspoon black pepper
• About 2 tablespoons water adjust as needed

Method:

1. Wash the spinach and pat dry and chop them coarsely. Keep aside.
2. Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
3. Next peel and cut the apples in small pieces.
4. In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

Dressing:

1. Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
2. Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
3. Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!

Suggested Variations:

1. Tomatoes can be replaced with strawberries.
2. Walnuts can be replaced with roasted peanuts

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