Coco Banana S Dhal Recipe Pressure

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COCOA BANANA BARS



Cocoa Banana Bars image

These bars are very moist with a rich banana and chocolate flavor. They are an after-school snack that the kids will beg for.

Provided by Lisa

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 10

½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups mashed bananas
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup unsweetened cocoa powder

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
  • Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
  • Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
  • Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 18.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 151.9 mg, Sugar 10.1 g

MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)



Madhur Jaffrey's Pressure Cooker Dal (Dal Makkhani) image

In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.

Provided by Krysten Chambrot

Categories     dinner, beans, soups and stews, main course, side dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 14

1 cup whole urad with skin (sabut ma)
1/2 cup dried red kidney beans (rajma)
1 cup puréed or strained tomatoes, or passata
1 (2-inch) piece fresh ginger, peeled and grated (about 4 teaspoons)
1 large garlic clove, crushed
1/4 to 1/2 teaspoon chile powder, such as ground cayenne, to taste
Kosher salt
1/2 cup heavy cream
1 teaspoon garam masala (see Tip)
1 tablespoon unsalted butter, plus more as needed
2 tablespoons peanut oil or ghee
1/2 small onion, halved lengthwise and thinly sliced
1/4 teaspoon ground paprika
1/4 teaspoon chile powder, such as ground cayenne

Steps:

  • Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
  • Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
  • As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
  • Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
  • Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.

COCO - BANANA'S KENYAN DENGU



Coco - Banana's Kenyan Dengu image

I adapted this recipe off a fellow vegan and it is just delicious! It is similar to Indian dhal, but it works extremely well with barley or couscous. Very tasty!

Provided by Coco - Banana

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup whole mung beans, soaked for 8 hours
2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, crushed
2 tablespoons tomato puree
1 red capsicum, diced
1 green capsicum, diced
2 fresh red chilies, sliced
1/2 small pumpkin, cooked and mashed

Steps:

  • Boil the mung beans until they are tender.
  • Meanwhile, heat oil in a pan and add the onion, garlic, capsicums and chilli.
  • Cook until the vegetables are soft.
  • Mash the mung beans with a potato masher and add the onion mixture.
  • Add the tomato puree and pumpkin mash and cook for 10 minutes.
  • Season to taste and serve.

COCO - BANANA'S DHAL



Coco - Banana's Dhal image

Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the following spices: cumin, coriander, cardamom, chilli, turmeric, mustard seeds, cayenne, paprika, aesephotida (hing), fenugreek or tamarind paste. You can always add other vegetables to it as well, for example, cooked mashed pumpkin, potato chunks, chopped spinach, cooked whole chickpeas (or other beans), eggplant and sweet potato. I always eat this over brown rice. Apparantly this is a great dish for diabetics

Provided by Coco - Banana

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup split peas or 1 cup mung beans, etc.
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
any combination seasoning, to taste
sea salt, to taste
1/2 lemon, juice of

Steps:

  • Begin boiling legume and cook until soft and mushy and absorbed all the water.
  • Keep adding more water if necessary.
  • Meanwhile, heat the oil in a fry pan, and combine spices of choice, onion, garlic and ginger and cook until fragrant.
  • Add the onion mixture to the legumes and cook on low for 20 minutes or so.
  • Stir in the lemon juice and serve over rice.

Nutrition Facts : Calories 207.8, Fat 2.9, SaturatedFat 0.4, Sodium 9, Carbohydrate 34.5, Fiber 13.2, Sugar 5.3, Protein 12.6

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