Spicy Mixed Dal

Don't be intimidated by the long list of ingredients for this dish. It really is easy to prepare. Creamy and spicy and a great recipe to go along with some buttered rice with some freshly cracked black pepper. I think my vegan readers would enjoy this, sans the ghee. The mixture of dal and spices surely makes for one healthy meal. I drafted this dish on a anxious day trying to figure out what to make for dinner. Well, anxiety is not always bad when you get results like this. I also recommend serving with some Indian crepes or pancakes.

Spicy Mixed Dal

Recipe by Lisa Turner Cuisine: Indian Published on May 25, 2012 A simple creamy and spicy mixed dal curry great for serving on hot fresh cooked rice or Indian flatbreads Print this recipe Ingredients: 1 cup red lentils 1/2 cup split mung dal 1/2 cup channa dal or yellow split peas 1 tablespoon urad dal 1 teaspoon turmeric 1 tablespoon ghee or sesame oil 1 teaspoon black mustard seeds generous handful of dried curry leaves 1/2 teaspoon asafetida 1 medium tomato, finely chopped 1 teaspoon amchoor (dried mango) powder 1 1/2 teaspoons sea salt fresh parsley, chopped, for garnish Paste: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 5 whole dried red chilies, broken into pieces 3-inch piece cinnamon stick, broken into pieces 5 black peppercorns 3 whole cloves 1-inch piece fresh ginger, chopped 1/2 teaspoon cayenne Instructions: Rinse the dal and soak in enough water to cover for at least 1 hour. Drain and transfer to a large pot, along with 5 cups of water and the turmeric. Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes until the dal is creamy. Remove from heat and set aside. Meanwhile, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) combine all of the ingredients for the paste along with some water. Process until you have a fairly thick paste. Set aside. Heat the ghee or oil in a skillet over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the the curry leaves and asafetida, Stir for a minute and add the prepared paste. Stir and fry for five minutes. Now add the tomato and amchoor powder and a bit of water. Simmer until the mixture is thickened. Add the paste and spice mixture as well as the salt to the cooked dals and simmer until the mixture is thickened and the flavours are blended. Add more water if necessary to achieve your desired consistency. Garnish with fresh parsley and serve hot along with rice or Indian flatbreads. Makes 6 servings

More dal dishes from Lisa's Vegetarian Kitchen:
Bitter Melon (Bitter Gourd) Sambar
Creamy Mung Dal Curry
Mung Bean and Tamarind Dal
Tarka Dal

On the top of the reading stack: The Landlady by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

Simple Spicy Bottle Gourd Dal

One of the great improvements in modern urban living over the past generation has been the vast increase in the availability of foodstuffs from around the world — ingredients that many of us never grew up with and that many of our parents had never heard of are now found in both supermarkets and a variety of ethnic grocers that continue to pop up in our cities. Last year a large Asian supermarket opened up a few blocks away from my house with a huge array of fresh exotic produce and shelves upon shelves of astonishing ingredients from every part of the continent, including India — I could spend days roaming the aisles in delight at the new discoveries.

The opportunity to cook with bottle gourds is just one of the many that these kinds of stores have afforded North American shoppers. Also known as long gourds or calabashes, these large bright green gourds look like a Granny Smith apple stretched into a rolling pin shape. The thin skin is easily peeled, and the pale flesh inside holds its firm and juicy texture when cooked. The mellow but sweet taste is cooling and makes a perfect base for spicy and flavorful Indian dals and vegetable curries. Bottle gourds are also rich in essential minerals like calcium, phosphorus and iron, as well as containing a healthy amount of dietary fiber.

Tender chunks of sweet and juicy bottle gourd surround a light hot and sour curried broth in this simple but astonishingly flavorful south Indian dish, loaded with plump cooked channa dal for protein. Adapted from Giri Jigyasa and Jain Pratibha's delightful Sukham Ayu, this dal takes very little time to prepare and cook. It can be served as a thick curry alongside some fresh hot cooked rice for lunch, or thinned with more water to serve as a soup starter at dinner.

The instruction for a 1-inch piece of tamarind is based on the cake form of the dried pulp sold in every Indian and Asian grocer — however, a tablespoon of tamarind paste can be substituted. Similarly, split yellow peas can be substituted for channa dal — this will impart a slightly sweeter but earthier taste that many will find pleasing.

Simple Spicy Bottle Gourd Dal

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on May 9, 2012 Tender chunks of sweet and juicy bottle gourd surround a light hot and sour curried broth in this simple but elegant and astonishingly flavorful south Indian channa dal soup Print this recipe Ingredients: 1/2 cup dried channa dal 1-inch piece dried tamarind pulp (or 1 tablespoon tamarind paste) 1 bottle gourd, chopped (see below) 1 tablespoon ghee or olive oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon turmeric small handful fresh or dried curry leaves 1-2 green chilies, seeded and minced 2 teaspoons ground coriander 1/2 teaspoon cayenne 1/2 teaspoon black salt or sea salt, or to taste small handful fresh coriander leaves, chopped Instructions: Wash the channa dal under cold running water and add to a small saucepan. Cover with 2 cups of cold water and soak for 2 hours or longer at room temperature. After soaking, bring the channa dal and water to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the dal is soft but not falling apart. Remove from heat and set aside. Meanwhile, soak the tamarind in 1 cup of hot water for 15 minutes. Strain the liquid into a bowl, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid. Prepare the bottle gourd just before cooking to avoid discoloration. Peel the gourd and cut lengthwise to scoop out the seeds and pith. Chop the gourd into 1/2-inch or bite-sized cubes. Heat the ghee or olive oil over medium-high heat in a medium saucepan. When hot, toss in the mustard seeds. As soon as they begin to splutter and pop — a few seconds — add the cumin seeds and stir for a few moments. Reduce the heat to medium and stir in the turmeric, green chilies and curry leaves. Cook for a minute or two, then add the chopped gourd and 1/2 cup water. Cover and cook for 5 to 10 minutes or until the gourd pieces are just tender when pierced with a fork. Now stir in the cooked channa dal along with its remaining cooking liquid, ground coriander and cayenne. Add more water if you desire a thinner dal. Cover again and let simmer for 7 to 8 minutes. Remove from heat and season with black salt or sea salt. Garnish with coriander leaves and serve hot with fresh hot cooked rice. Makes 4 servings

Other vegetable and dal curries you may enjoy:
Toor Dal Palak
Green Bean and Toor Dal Poriyal
Mung Beans with Mixed Vegetables

On the top of the reading stack: Simply South: Traditional Vegetarian Cooking by Chandra Padmanabhan

Audio Accompaniment: sweet silence

Urad Dal with Toor Dal and Spinach and Parsley

I adore simple but flavorful dal soups that are easy to digest. The most time consuming process for this recipe is the preparation, but even that won't take long. A creamy and spicy dish that pairs well with rice and naan bread. I always enjoy cooking Indian vegetarian dishes. The aromas are soothing and stimulate the appetite. That is also a reason why I enjoy visiting Indian grocery stores. There is always something new to explore and add to my overstuffed kitchen, and you will find all the ingredients you need for this recipe there.

I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I have written about this book in the past and often find myself pulling it off the shelf when I am not quite sure what to make for dinner. Though not strictly vegetarian, those who don't eat meat will be sure to find lots of dishes to please their palates and vegans won't be disappointed either. How could you be when you have so many recipes included between the covers?

The book features tried and true recipes from various regions of India including not only main dishes, but spice blends, sides (including rice dishes and vegetable dishes), chutneys and pickles, appetizers and snacks, salads, breads, desserts and beverages. This is one book you will not want to be without, whether you are a seasoned Indian cook or just learning about the unique and varied dishes that originate from and are inspired by Indian cuisine. The suggested menu selections, introductions to the recipes, description of kitchen basics and glossary are very helpful and informative.

I am sending this off to Rosh who is hosting a Gimme Green event celebrating the goodness of greens.

Urad Dal with Toor Dal and Spinach and Parsley

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on March 6, 2012 A simple, creamy and spicy Indian dal curry great for serving as a light dinner with rice or naan bread Print this recipe Ingredients: 3/4 cup skinless urad dal, rinsed 1/2 cup toor dal or chana dal, rinsed 4 1/2 cups water 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1 pound spinach, trimmed and coarsely chopped 1 cup fresh parsley, chopped 3 tablespoons ghee or oil 2 teaspoons cumin seeds 1 small onion, chopped 3 - 4 fresh green chilies, seeded and finely chopped 1 clove garlic, minced or crushed 1-inch piece ginger, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon fenugreek seeds 1/2 teaspoon paprika 1/2 teaspoon asafoetida dash of mustard powder 1 1/2 teaspoons sea salt 1 large tomato, finely chopped 2/3 teaspoon garam masala or goda masala for garnish Instructions: In a large pot, combine the dals, water, turmeric and cayenne. Bring to a boil, reduce the heat to medium-low, cover and simmer until the dal is soft , about 30 minutes. Add more water if necessary. Now add the spinach to the pot, along with most of the parsley (reserve a little for garnish) and continue to cook until the spinach is wilted, about 15 minutes. Heat the ghee or oil in a medium-sized saucepan or frying pan over medium heat. When hot, toss in the cumin seeds and stir and fry until they darken a few shades. Add the onion to the pan and stir and fry until the onion is golden. Next add the chilies, garlic, ginger, ground coriander, ground cumin, fenugreek seeds, paprika, asafetida, mustard powder and salt. Stir and fry for a minute, then add the tomatoes. Continue to cook until this mixture thickens up. Transfer to the pot with the dal and spinach and mix well. Serve hot and garnish with garam masala or goda masala and the remaining parsley. Makes 4 - 6 servings

More Indian split bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes, Spices and Coconut
Urad Dal with Fresh Fenugreek
Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce
Tarka Dal

On the top of the reading stack: "The Law" by Frédéric Bastiat

Audio Accompaniment: Kasper Bjørke

Indian-Style Yellow Split Pea Curry (Matar Dal)

Split peas — or matar dal — are not the most frequently used legume in Indian dal curries, but their rich, earthy taste and hearty, chewy texture contrast beautifully with the hot and tart and tangy flavours for which Indian cooking is so famous, and make a wonderful change of pace on occasion. This simple and colourful curry takes abundant advantage of these natural combinations of Indian flavours with the humble split pea, and takes no more than 10 minutes of preparation and 15 minutes of cooking.

As usual, ingredients like amchoor powder (ground dried mangoes) and garam masala are easily available at local Indian grocers, or you can make your own garam masala blend using ideas found here or here.

Indian-Style Yellow Split Pea Curry (Matar Dal)

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2012 A simple and colorful curry contrasting the earthiness of split peas and hot, tart and tangy Indian spices and flavors Print this recipe Ingredients: 1/2 cup dried yellow split peas 1 tablespoon ghee or olive oil 1 small onion, chopped 1/2-inch piece ginger, minced 2 green chilies, seeded and chopped 1/2 teaspoon cumin seeds 1 medium tomato, chopped 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon amchoor powder 1/2 teaspoon sea salt, or to taste 1/4 teaspoon garam masala small handful fresh coriander or parsley leaves, chopped Instructions: Rinse the split peas under cold running water and soak for 1 hour under several inches of cold water. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the peas are tender. Drain and set aside. Heat the ghee or olive oil in a frying pan or wok over medium heat. When hot, add the onion and fry for 2 minutes or until the onion starts to turn translucent. Toss in the ginger and chilies, and stir for 1 minute. Add the cumin seeds and cook for 30 seconds or until the seeds darken a couple of shades and turn fragrant. Now stir in the tomato, cayenne, turmeric and amchoor and cook for 5 minutes or until the tomato starts to reduce. Stir in the split peas and let the pan simmer for 10 minutes to let the peas warm and absorb the flavours. Remove the pan from heat and season with salt and garam masala. Serve hot or warm on its own or on a bed of hot fresh white rice, garnished with chopped fresh coriander or parsley leaves. To reheat, add a little water and simmer gently in a pan for several minutes. Makes 4 servings

Other simple Indian dals you may enjoy:
Indian-Style Split Pea Soup
Spicy Green Lentils and Yellow Split Peas
Mung Tamarind Dal

On the top of the reading stack: "The Cat's Table" by Michael Ondaatje

Audio Accompaniment: Neroli by Brian Eno

Spicy Urad Dal with Tomato and Fennel Seeds

Uniquely mild and floury in taste and aroma, split and skinned urad dal is among my favourite of Indian dals for the way it pairs so beautifully with aromatic seeds and spices and ginger. Easily digestible and quick to assemble and cook, this dal dish is thick, creamy and incredibly flavourful, and resembles an Indian-style risotto in consistency, appearance and ability to wow your guests if there is enough left over after you and your significant other to sit down and enjoy the fruits of your labour. Suitable for vegetarians as well as vegans, this dish might be an ideal way to introduce your children to the delights of Indian cuisine.

As always, split and skinned urad dal and other Indian ingredients such as curry leaves and asafoetida are easily available at any Indian grocer.

Spicy Urad Dal with Tomato and Fennel Seeds

Recipe by Lisa Turner Cuisine: Indian Published on January 2, 2012 A quick and easy-to-make and easily digestible urad dal curry resembling an Indian-style risotto and packed with zesty Indian flavors Print this recipe Ingredients: 1 cup split urad dal, without skins 1 tablespoon ghee or olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 small onion, chopped 1-inch piece fresh ginger, minced 1 green or red chili, seeded and minced small handful dried curry leaves pinch of asafoetida 1 medium tomato, chopped 1 teaspoon turmeric 1/2 teaspoon cayenne 1 cup water 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal under cold running water and let soak for 20-30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes or until the dals are tender but still hold their shape. Remove from heat, drain, and set aside. Heat the ghee or olive oil in a large skillet or wok over medium heat. When hot, toss in the cumin and fennel seeds and stir for 1 minute. Add the onion and stir for 2 minutes or until the onion begins to turn translucent. Add the ginger, chili and curry leaves, and stir for 1 minute. Drop in the asafoetida, stir once, then add the tomato, turmeric and cayenne. Stir for 2-3 minutes longer to let the tomatoes start to soften. Now add the cooked urad dal and stir to coat the dal with the tomato and spices. Stir in 1 cup of water, reduce the heat to medium-low, and cover. Cook for 4-5 minutes, stirring occasionally, to heat the dal and let the flavours blend. Remove from heat, stir in the salt, and serve hot over a bed of freshly cooked white rice if desired or with some Indian flatbreads, such as Naan bread. Makes 4 servings

Other urad dal recipes from my kitchen you may enjoy:
Urad Dal with Tomatoes (Urad Tamatar Dal)
Urad Dal with Tomatoes, Spices and Coconut
Fennel-Flavored Urad Dal Soup
Urad Dal with Fresh Fenugreek

On the top of the reading stack: River Cottage Veg Everyday by Hugh Fearnley-Whittingstall

Audio Accompaniment: Sasha

Bitter Melon (Bitter Gourd) Sambar

May the fruit of the bitter gourd reside in every morsel of mine
~ from "Kshema Kutuhalam", an ancient Ayurvedic text as quoted by Jigyasa Giri and Pratibha Jain

If you've grown up in North America, there's a very good chance that you've never eaten bitter melons, if in fact you've even heard of them — and that would be a shame. Also known as bitter gourds, bitter melons have a fresh crunch that tastes like something between zucchini and cucumber — except, of course, far more bitter. But while deserving of their name, bitter melons are also powerhouses of nutritional and healing benefits that are highly esteemed in India and much of Asia, where the vegetable is considered a tonic for stomach complaints and the listless appetites of the elderly and the sick. Also considered to have anti-viral, anti-anemic and even anti-diabetic properties, you don't need to be suffering any maladies to enjoy a rich source of iron, beta carotene, calcium and potassium and good source of fiber, phosphorus and vitamins A, B1, B2, B3 and C that should give bitter melons a prominent place in any nutritionist's dossier.

Fortunately, bitter melons are also widely available here in any Indian or Chinese grocer, and the bitter taste — difficult to acquire on its own — is easily moderated by cooking with rich and spicy flavours as in this hearty and colourful sambar, adapted from Chandra Padmanabhan's delightful compendium of South Indian cooking "Dakshin". Served with every South Indian meal, sambars are vegetable stews cooked with toor dal (pigeon peas) and flavoured with tamarind and ground spices — bitter melons perform an admirable contrast with these rich tastes and make an astoundingly flavourful dish that is delicious served with hot freshly cooked rice.

As with toor dal, tamarind, jaggery and other ingredients in this recipe, bitter melons are easily found in Indian and Asian grocers. The immature fruits of a vine plant, Indian bitter melons are not difficult to identify by appearance — short green oval gourds with a skin covered with "warts" and ridges. Chinese bitter melons have a paler and less stippled appearance — either variety can be used, and first comers may want to consider that Chinese bitter melons are a little less bitter in taste. Avoid bitter melons that are starting to turn yellow — these should be discarded — and refrigerate in a plastic bag no more than a few days before cutting and using. Gently wash the skins of the gourds, cut off the ends, and slice lengthwise to scrape out the seeds and fibrous tissue before chopping and cooking.

One further note — good commercial brands of sambar masala or sambar powder are also easily available at Indian grocers, but to get the vibrancy of a spice blend made fresh at home, just follow this very simple recipe here.

Bitter Melon (Bitter Gourd) Sambar

Recipe by Lisa Turner Adapted from Dakshin Cuisine: Indian Published on December 5, 2011 A spicy and very healthy South Indian curry made with bitter melons, one of the most extraordinary and beneficial vegetables Print this recipe Ingredients: 1/2 cup toor dal 3 tablespoons tamarind paste 1/2 cup raw cashews, dry roasted 2 cups finely chopped bitter melon (2-3 bitter melons) 1 teaspoon sea salt 2 teaspoons sambar powder 1 teaspoon turmeric 2 teaspoons jaggery or brown sugar 1 large tomato, finely chopped 3 cups water For the paste: 1/4 cup fresh grated coconut 2 teaspoons ghee or olive oil 6 dried whole red chilies, broken into pieces 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1 teaspoon chana dal, rinsed 1 teaspoon urad dal, rinsed 1/2 teaspoon asafoetida For the tempering: 2 teaspoons olive oil 1 teaspoon brown mustard seeds generous handful of dried curry leaves Finish: 1/2 cup coconut milk Instructions: Rinse the toor dal thoroughly and soak for 30 minutes in 2 cups of hot water. Place the toor dal and the soaking water in a medium heavy bottomed pot, bring to a boil, reduce the heat to medium low, and cover and simmer until the dal is soft, about 30 minutes. Remove from heat and set aside without draining. Meanwhile, prepare the coconut. Drain the coconut water by punching holes in the sides of a fresh coconut and set aside. Now split open the coconut and grate it into a small bowl. Now make the paste. Heat the ghee or oil in a skillet over medium heat. When hot, add the dried red chilies, coriander seeds, peppercorns, chana dal, urad dal and asafoetida, and fry for a few minutes, stirring frequently, until the mixture is fragrant. Remove the mixture to a blender or food processor (or my favored Magic Bullet), add the grated coconut, and process until it forms a grainy paste. In a heavy-bottomed pot, heat 1 cup of water over medium heat. When hot, add the tamarind paste, chopped bitter melon, salt, sambar powder, turmeric and jaggery (or brown sugar). Cover and simmer over low heat, stirring frequently, until the bitter melon is soft and tender, about 15 minutes. Add the paste and tomato and simmer for another few minutes. Now add the undrained toor dal and continue to simmer, adding more water as desired. While this mixture is simmering, prepare the tempering. Heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and cook until they turn grey and begin to splutter and pop. Toss in the curry leaves, stir, and add to the sambar. Simmer for a few more minutes and add 1/2 cup of the reserved coconut water just before serving. If too dry, add some extra coconut water to achieve your desired consistency. Garnish with the roasted cashews and serve with naan bread or rice. Makes 4 - 5 servings

Other South Indian sambar recipes from Lisa's Kitchen:
Homemade Sambar Masala Powder
Butternut Squash Sambar
Carrot Sambar
Black-Eyed Pea Sambar

On the top of the reading stack: Healthy Eating Healthy World
by J Morris Hicks

Audio Accompaniment: silence

Tangy Red Lentil Dal with Goda Masala

For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala would work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavour and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

I served this with a healthy carrot and turnip kinpira as well as a good helping of plain "cavena nuda". Literally meaning "naked oat", cavena nuda is a high-fibre, high-protein and gluten-free Canadian oat whose bran remains on the kernel after hulling, and that stores for years without spoiling or growing rancid. Cavena nuda cooks like rice into soft and chewy grains with a nutty flavour. Look for it at your local health food store, or order online for a delicious and healthy grain accompaniment to your meals.

I'm sending this off to this month's edition of No Croutons Required. The theme this month is to choose a random vegetarian soup recipe. Dom is pitching in this month for the roundup.

Tangy Red Lentil Dal with Goda Masala (Amti)

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on November 16, 2011 An easy-to-digest and easy-to-prepare tart, tangy and spicy red lentil curry Print this recipe Ingredients: 2/3 cup red lentils 1/2 teaspoon turmeric powder 2 tablespoons tamarind pulp 1 tablespoon grated jaggery or brown sugar 2 teaspoons goda masala 1/2 teaspoon chili powder 3 - 4 fresh green chilies, seeded and finely chopped dash of cayenne sea salt to taste For the tempering: 2 teaspoons ghee or oil 1 teaspoon black mustard seeds 1-inch piece ginger, grated or minced 1/4 - 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafoetida handful of dried curry leaves Garnish: 1/4 cup unsweetened shredded coconut fresh coriander or parsley leaves Instructions: Wash the lentils well and soak in a pot for 1/2 - 1 hour in 1 1/2 cups of water. Add the turmeric, bring to a boil and cover and gently simmer until the lentils are tender and start to break apart, roughly 20 - 30 minutes. Stir occasionally and set aside when done. In a heavy bottomed pot, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds until they turn grey and begin to splutter and pop. Reduce the heat slightly, add the fenugreek seeds, stir until they brown a few shades and then stir and fry the ginger for a minute of so. Stir in the asafoetida and curry leaves and then toss in the tamarind, hot chilies, sugar, goda masala, chili powder, cayenne, lentils and salt along with 2/3 - 1 cup of water. Cover and simmer for 5 - 10 minutes, stirring often, until your reach your desired consistency. Garnish with coconut and fresh parsley or coriander. Makes 4 servings

More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Madras Red Lentil Soup
Greek Lentil Soup - Fakes
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Urad Dal and Chana Dal with Fresh Fenugreek and Tomatoes

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Trentemoller

Spicy Mung Beans with Chilies and Fresh Lime Juice

This dish is creamy, tart, nourishing, warming and just plain delicious. Raghavan Iyer's 660 Curries is certainly a gift for Indian cooks. All of the recipes are easy to adapt to suit your preferences and a joy to prepare. Informative, succulent, opulent, assertive and wholesome, this cookbook is a staple in my kitchen.

I adapted the recipe from his Tart Moth Beans with Lime Juice. I did not have any moth beans, so I used mung beans instead. Moth beans are readily available at your local Indian grocer and though my legume supply is practically bursting out of the cupboard shelf, I am eager to try this new-to-me legume. Mr. Iyer describes them as "light brown oval beans, firm and stonelike, similar in shape to green mung beans." A raw version was used to feed cattle in Texas, but us peeps prefer to simmer them until they are tender.

I am submitting this to Vanilla Clouds and Lemon Drops. Lyndsey has launched a new event featuring chilies and the theme this month for the Sweet Heat Challenge is soups that include chilies. How could I resist submitting a recipe?

Spicy Mung Beans with Chilies and Fresh Lime Juice

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on November 3, 2011 A tart, creamy, nourishing and warming simple mung bean curry — just plain delicious Print this recipe Ingredients: 1 cup whole mung beans, soaked for a few hours, or overnight in enough water to cover 2 tablespoons ghee, butter or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece ginger, peeled and finely chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground coriander 1/2 teaspoon paprika dash of asafoetida 2 - 3 tablespoons fresh coriander or parsley, finely chopped 1 1/2 teaspoons sea salt generous handful of dried curry leaves 3 - 4 fresh red cayenne or green chilies, seeded and finely chopped juice of 1 fresh lime Instructions: Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and transfer to a medium-large heavy bottomed pot along with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender, roughly 40 minutes. While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafoetida. Stir and fry for another minute. Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice. Makes 4 - 6 servings

More mung bean dishes from Lisa's Vegetarian blog:
Mung Beans with Mixed Vegetables
Spicy Mung Beans
Mung Tamarind Dal
Mussoorie Mung Beans and Winter Vegetables

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Underworld

Mixed Lentil Dal

A proper and nourishing vegetarian diet must consist of a balance of legumes, grains and vegetables for complete proteins. This dal is easy to prepare and just right with a dressed up rice dish on the side such as Indian Lemon Brown Rice. A creamy blend of split dals, and a most delectable blend of spices along with the paste that makes the dish full of flavor and just right.

Yet another recipe adapted from Sukham Ayu by Jigyasa Giri and Pratibha Jain. I highly recommend this cookbook to people who adore Indian cooking such as I do. If you want to learn about vegetarian Ayurvedic cooking, this is the book you must have on your shelf.

Mixed Lentil Dal

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on October 5, 2011 A creamy blend of split dals and fragrant spices combined in a simple but flavorful curry Print this recipe Dals: 1/2 cup red lentils 3 tablespoons channa dal 2 tablespoons skinless urad dal 2 tablespoons split mung dal 1/2 teaspoon turmeric Paste: 2 teaspoons coriander seeds 1 teaspoon cumin seeds 3 - 4 dried whole red chilies 2 fresh chilies, seeded and chopped 4-inch piece of cinnamon stick 4 black peppercorns 2 whole cloves 1 clove garlic, chopped 1-inch piece of ginger, peeled and chopped Finish: 2 -3 teaspoons ghee, butter or oil 1 small onion, finely chopped dash of cayenne dash of asafoetida sea salt to taste 1/2 teaspoon amchoor (dried mango) powder Garnish: fresh coriander or parsley Instructions: Rinse the dals and soak in 3 cups of water for 1/2 hour to an hour. Bring to a boil along with the turmeric, reduce the heat and simmer until the dals are tender, about 20 - 30 minutes. Blend a portion of the dals using a hand blender or food processor or blender. Set aside. Grind or blend all of the ingredients for the paste with a tablespoon of water. Heat the ghee, butter or oil over medium heat in a heavy bottomed frying pan. Toss in the onion, stir and fry for 5 - 10 minutes. Reduce the heat to medium low, add the paste, cayenne, asafoetida, and sauté for another 5 - 6 minutes. Transfer to the pot with the dal, along with the amchoor powder, sea salt and 3/4 cup of warm water. Simmer for about 10 minutes, adding more water to achieve your desired consistency. Garnish with fresh parsley or coriander and serve hot. Makes 4 - 6 servings

More lentil recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Urad Dal and Tomato Soup
Spicy Lentil Indian Stew
Mustard Roasted Adzuki Beans with Urad Dal
Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

On the top the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Adham Shaikh