Rajasthani Mixed 5 Beans And Lentils Recipes

LENTIL AND BEAN SOUP

Lentil and Bean Soup image

Make and share this Lentil and Bean Soup recipe from Food.com.

Provided by ellie_

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 tablespoon olive oil
2 teaspoons chili powder
1/2 teaspoon salt
5 cups water
1 1/4 cups lentils
1 (8 ounce) can tomato sauce
3 carrots, chopped
3 celery ribs, chopped
1 (15 ounce) can great northern beans, rinsed and drained (or your favorite canned beans, rinsed and drained)
3 1/2 ounces smoked gouda cheese, shredded
2 tablespoons cilantro, chopped (or parsley chopped)
1/4 cup sour cream (we use light sour cream)

Steps:

In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
Stir in beans and simmer for another 5 minutes.
Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

SPICY MIXED 5 BEANS AND LENTILS

Spicy Mixed 5 Beans and Lentils image

Number Of Ingredients 18

Ingredients

1/4 cup black split urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup green mung beans (saabut mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup green lentils (saabut mesoor dal), sorted and washed in 3 to 4 changes of water
1/4 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
4 to 5 cups water
1 tablespoon vegetable oil or melted ghee
1 to 3 fresh green chili pepper, such as serrano, split lengthwise, wtih or without seeds
1 teaspoon cumin seeds
1/2 teaspoon ground paprika

Steps:

1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates 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 check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, 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

SPICY MIXED 5 BEANS AND LENTILS

Spicy Mixed 5 Beans and Lentils image

Number Of Ingredients 18

Ingredients

1/4 cup black split urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup green mung beans (saabut mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup green lentils (saabut mesoor dal), sorted and washed in 3 to 4 changes of water
1/4 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
4 to 5 cups water
1 tablespoon vegetable oil or melted ghee
1 to 3 fresh green chili pepper, such as serrano, split lengthwise, wtih or without seeds
1 teaspoon cumin seeds
1/2 teaspoon ground paprika

Steps:

1. Heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat, add the dals and onion, and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Mix in the ginger and garlic, then the coriander, cumin, garam masala, turmeric, asafoetida, and salt, and stir about 30 seconds.2. Transfer to a pressure cooker, add 4 cups water. Secure the lid and cook over high heat until the regulator indicates 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 check to see if the dal is very soft and cream if not, add the remaining 1 cup water, cover, bring up to high pressure, and cook under high pressure about 30 seconds. Or cover and boil until soft, about 30 minutes.3. Uncover and simmer over medium-low heat about 10 minutes, then remove to a serving dish, cover, and keep warm.4. Heat the oil (or ghee) in a small saucepan and cook the green chili peppers about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the paprika, and add the tarka to the cooked dal. Swirl lightly to mix, with parts of it visible as a garnish, 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

RAJASTHANI MIXED 5 BEANS AND LENTILS

Rajasthani Mixed 5 Beans and Lentils image

Number Of Ingredients 20

Ingredients

2 tablespoons Basic Ginger and Green Chili Pepper Paste
1/2 cup yellow muncg beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split green mung beans (chilkae caali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
4 whole cloves
4 to 4 1/2 cups water
2 to 3 tablespoons vegetable oil or melted ghee
2 green cardamom pods, crushed lightly to break the skin
2 whole dried red chili peppers, such as chile de arbol
1 stick cinnamon (1-inch), broken lengthwise
1 bay leaf
1 teaspoon cumin seeds
1 tablespoon dried curry leaves
1/8 teaspoon ground asafoetida
1/4 teaspoon ground paprika
2 tablespoons finely chopped fresh cilantro

Steps:

1. Prepare the ginger-chili paste. Place the dals in a pressure cooker, along with the salt, turmeric, 2 cloves, and water. Secure the lid and cook over high heat until the regulator indicates 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 check to see if the dal is soft and creamy if not, cover and boil until soft, about 10 minutes. Transfer to a serving dish, cover, and keep warm.2. Heat the oil (or ghee) in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, the remaining 2 cloves, red chili peppers, cinnamon, and bay leaf about 30 seconds. Add the cumin seeds and asafoetida they should sizzle upon contact with the hot ghee. Quickly add the curry leaves and then mix in the ginger-chili paste and stir about 1 minute.3. Add the paprika and immediately mix in about 1/4 cup water and bring to a boil over high heat. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Garnish with 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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