Madras Style Pigeon Peas With Vegetables Recipes

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MADRAS VEGETABLE CURRY (VEGETARIAN)



Madras Vegetable Curry (Vegetarian) image

Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 40m

Yield 6 1-dish meals served w/rice, 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 cup onion (chopped)
4 whole cloves
4 cardamom pods
1 cinnamon stick
2 bay leaves
1 teaspoon garlic (minced)
1/2 teaspoon gingerroot
1 tablespoon Madras curry powder
1/2 cup tomatoes (seeded & diced)
1/2 cup potato (diced)
1/2 cup carrot (chopped)
1/2 cup cauliflower (chopped)
1/2 cup eggplant (diced)
1/2 cup coconut milk
1/2 cup peas
1/4 cup fresh cilantro (chopped)

Steps:

  • In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
  • Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
  • Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
  • Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
  • Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
  • NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).

VEGETABLE MADRAS



Vegetable Madras image

Sweet potato, courgette, red pepper & spinach curry

Provided by aurora_b12

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
  • Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
  • Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
  • After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
  • When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.

SPIT PIGEON PEAS WITH COCONUT AND VEGETABLES



Spit Pigeon Peas with Coconut and Vegetables image

Number Of Ingredients 20

1/4 cup Tamarind Paste
1/2 cup Coconut Milk or store-bought
3/4 to 1 cups split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
4 to 4 1/2 cups water
1 teaspoon salt, or to taste
1/2 teaspoon ground turmeric
4 cups fresh vegetables, such as tomatoes, okra, potatoes, zucchini, eggplant, cauliflower, carrots, and bell peppers, cut into 1-inch pieces
2 tablespoons peanut oil
3 to 5 whole dried red chili peppers, such as chile de arbol
1/4 cup grated fresh coconut or unsweetened dried shredded coconut
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon , yellow split garbanzo beans, (channal dal), sorted
1 tablespoon white urad beans (dhulli urad dal), sorted
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground asafoetida
2 tablespoons minced fresh curry leaves
1/2 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Prepare the tamarind paste and coconut milk. Then, place the dal, water, salt, turmeric, and vegetables in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir lightly.2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chili peppers and coconut until the coconut is golden, about 1 minute. Add the mustard, cumin, fenugreek, and coriander seeds, and the channa and urad dals and cook until golden, about 1 minute. Add the cayenne pepper, asafoetida, and curry leaves and stir another 1 minute.3. Let cool, transfer the spice mixture to a blender or a food processor, and process to make a paste, adding up to 3 tablespoons water, as needed. Mix the paste into the dal, then add the tamarind and coconut milk and bring to a boil over high heat. Reduce the heat to medium and summer about 10 minutes. Transfer to a serving bowl, mix in 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.

Nutrition Facts : Nutritional Facts Serves

PIGEON PEAS WITH MANGO



Pigeon Peas With Mango image

This dish is based on a recipe from "660 Curries," by Raghavan Iyer. I've given you the option of using cayenne and sesame seeds instead of Mr. Raghavan's garam masala, but I encourage you to make the spice mix if you can. You can find pigeon peas and curry leaves in Indian markets. Pigeon peas resemble split yellow peas in color and flavor.

Provided by Martha Rose Shulman

Categories     one pot, side dish

Time 45m

Yield Four servings

Number Of Ingredients 9

1 heaped cup skinned yellow pigeon peas toovar or toor dal, preferably the un-oily variety, picked over for stones
1 medium ripe mango, peeled, seeded and chopped
1/2 teaspoon cayenne plus 1 teaspoon ground toasted sesame seeds, or 2 tablespoons Maharashtran sesame-flavored garam masala (see below)
Salt to taste
1/2 teaspoon ground turmeric
10 to 12 curry leaves
2 tablespoons ghee (clarified butter) or canola oil
2 teaspoons cumin seeds
1/4 cup finely chopped cilantro

Steps:

  • Place the pigeon peas in a medium, heavy saucepan. Cover with 1 inch of water, and roll around the peas. The water will cloud. Drain through a strainer, and return to the pot. Repeat several times until the water is no longer very cloudy when you cover the peas. Drain and return to the pot, then add 3 cups water and bring to a boil over medium-high heat. Skim off and discard any foam. Stir the peas, reduce the heat to medium-low, cover and simmer, stirring from time to time, for 10 minutes. The peas will be partly tender.
  • Add the mango, the garam masala or the cayenne, salt, turmeric, curry leaves and 1 cup water. Bring back to a boil, then reduce the heat again to medium-low. Cover and simmer 20 minutes, stirring occasionally, or until the peas are tender and falling apart.
  • While the peas are simmering, heat the ghee or oil in a small, heavy skillet over medium-high heat. Add the cumin seeds. When they begin to sizzle, turn a reddish brown and smell nutty, remove from the heat. Add the cilantro, and stir until the sizzling stops.
  • When the pigeon peas and mango are very tender, remove the curry leaves and mash the mixture with the back of your spoon. Scrape in the seasoned ghee or oil, and stir together. Cover and simmer five minutes until the flavors are nicely blended. Taste, adjust salt and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 311 milligrams, Sugar 13 grams, TransFat 0 grams

MADRAS-STYLE PIGEON PEAS WITH VEGETABLES



Madras-Style Pigeon Peas with Vegetables image

Number Of Ingredients 18

1/4 cup Tamarind Paste
1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon Asian sesame oil
3 tablespoons peanut oil
4 to 6 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon ground fenugreek seeds
1/4 cup ground fresh coconut
1/8 teaspoon ground asafoetida
1 to 3 fresh green chili pepper, such as serrano, split lengthwise into 2 pieces
2 tablespoons minced fresh curry leaves
1 tablespoon peeled minced fresh ginger
1 fresh garlic clove (large), minced
1 1/2 teaspoons salt, or to taste
3 cups mixed fresh vegetables, such as onions, eggplant, green beans, okra, and summer squash, cut into 1-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Prepare the tamarind paste. Then, soak the dal in water to cover by 2 inches, about 2 hours. Drain and place in a large along with the water, turmeric, and sesame oil, and bring to a boil over high heat. Reduce the heat to low, cover the saucepan, partially at first and them completely, and cook, stirring occasionally, until creamy, 25 to 30 minutes. (As the dal cooks, some of it may foam and rise to the top. Mix the foam back into the dal.) Stir vigorously to mash the dal. Keep over low heat while you proceed with the next steps.2. Heat 2 tablespoons peanut oil in a medium nonstick saucepan over medium-high heat and add the red chili peppers, mustard seeds, fenugreek, coconut, and asafoetida. Cover and cook, shaking the pan, about 1 minute. Add the green chili peppers and curry leaves, cook about 1 minute, then add the ginger and garlic and cook about 2 minutes. Mix into the dal.3. To the same pan, add the remaining 1 tablespoon oil, vegetables, and salt and cook, stirring, over medium-high heat until golden, about 5 minutes. Add the tamarind paste, cover the pan, and cook until the vegetables are tender, about 5 minutes. Transfer to the dal and cook, stirring occasionally, about 10 minutes to blend the flavors. (Add more water if you desire a soupier sambar.) Transfer to a serving bowl, mix in 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.

Nutrition Facts : Nutritional Facts Serves

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