Spicy Mixed 5 Beans And Lentils Recipes

SPICY BEAN & LENTIL LOAF

Spicy Bean & Lentil Loaf image

A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher.

Provided by Moor Driver

Categories Lentil

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 celery ribs, finely chopped
14 ounces kidney beans, canned
14 ounces lentils, canned
1 egg
1 carrot, coarsely grated
1/2 cup cheddar cheese, finely grated
1 cup breadcrumbs
1 tablespoon tomato paste
1 tablespoon ketchup
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder

Steps:

Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan.
Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
Can be eaten hot or cold.

Nutrition Facts : Calories 144.5, Fat 3.6, SaturatedFat 1.4, Cholesterol 20.4, Sodium 237.4, Carbohydrate 20.5, Fiber 5.4, Sugar 3, Protein 8

SPICY RICE, BEAN AND LENTIL CASSEROLE

Spicy Rice, Bean and Lentil Casserole image

Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.

Provided by Derf2440

Categories One Dish Meal

Time 58m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
2 -3 garlic cloves, smashed
1 cup chopped onion
3/4 cup chopped green pepper
3 3/4 cups vegetable stock
3/4 cup brown rice
1/2 cup green lentil
1 teaspoon dried basil
1 teaspoon chili powder
1 (19 ounce) can red kidney beans, rinsed and drained
1 cup canned corn kernels or 1 cup frozen corn kernels, drained
1 cup mild salsa or 1 cup hot salsa

Steps:

In a non stick saucepan, heat oil over medium high heat.
Add garlic, onions and green pepper, cook for 3 minutes.
Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

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

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

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