Spicy Split Black Urad Beans With Split Chickpeas Recipes

URAD DAL FRY (SPICY SPLIT BLACK LENTIL FRY)

Steps:

• Soak Urad Lentils in water and Methi Seeds for 30 minutes; then strain the water.
• Put the Instant Pot in Saute Mode. When hot, add 2 Tbsp of Ghee/Oil. Add turmeric, Hing(Asafetida), Clove Pods, Cumin Seeds or its powder.
• Add Green Chili and chopped or minced Garlic. Add water to Deglaze, if needed.
• Add the soaked lentils to the Pot. Add water. Put the lid on, seal the Instant Pot and put in high pressure for 7 minutes. Quick release the pressure.On a stove top for the pressure cooker, 1 whistle should work fine.You may also cook it without the lid on and keep stirring often until cooked but not mushy.
• This recipe results in Urad dal texture which is not mushy. Add Coriander Powder and lemon juice. Garnish with chopped coriander and serve.

SPICY URAD DAL

Steps:

• Soak the dal in hot water for at least 15 minutes. Ideally, soak for 30 minutes.
• Once soaked, drain and add to an instant pot with the water and salt and pressure cook for 5 minutes. Let the pressure release naturally.
• To cook it on the stove top, add the dal, 2 cups of water, and salt to a saucepan and cook over medium heat, partially covered for 25 minutes or until the lentils are tender to preference.
• Make the tempering: Heat a large skillet over medium heat. Add the oil and wait for it to get hot.
• Add the cumin seeds and cook until the seeds change color and get very fragrant. They will sizzle and continue to change color. Then add in the cloves and bay leaves and mix. Then add in the ground spices and mix in.
• Then add in the onion and garlic and 1/4 teaspoon salt. Mix really well and continue to cook until the onion is golden brown.
• Add in the tomato and 1/4 teaspoon salt and cook until the tomatoes are saucy. Add in a splash of water if the tomatoes are not juicy enough and if they start to stick to the skillet. This will take 5 to 7 minutes.
• Mash the larger pieces. Add in the cooked dal (lentils) along with the cooking liquid and mix well and simmer until the dal reaches desired consistency. The dal keeps thickening as it sits so you do want a little bit of extra liquid in there.
• Taste and adjust salt and flavor and add in the minced ginger and the green chili and a dash of lime or lemon juice, lightly mix and take off heat. Garnish with cilantro. Serve over rice, roti, flatbread, or naan.

BLACK CHICKPEAS WITH CHICKPEA MASALA

Steps:

• 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the channa masala. When ready, drain the chickpeas, then place them in a pressure cooker, along with 4 1/2 cups water and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. 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 beans are very soft with some of them broken unlike other beans, black chickpeas do not become soft to the point of disintegrating. If not sufficiently cooked, add more water, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until soft, about 45 minutes.2. Transfer the softened chickpeas to cast-iron wok or saucepan and cook over medium-high heat about 5 minutes, then over medium-high heat about 5 minutes, then over medium-low heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 40 minutes. Stir occasionally. Mix in half the chickpea masala, then add the tomatoes, scallions, and cilantro and cook, stirring gently, about 2 minutes. Transfer to a serving dish and sprinkle the remaining chickpea masala evenly on top.3. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers and cook until golden, about 1 minute. Mix in the coriander and paprika and immediately pour everything over the chickpeas. Stir lightly to mix and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPLIT URAD BEANS AND YELLOW SPLIT CHICKPEAS WITH SPINACH

Steps:

• 1. Place the dals, 4 cups water, turmeric, cayenne pepper, and salt 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, stir the dal, and simmer over medium-low heat, about minutes, adding more water if needed.2. Add the spinach, cilantro, and ginger, and continue to simmer until the spinach is wilted and the dal is creamy, about 15 minutes. Transfer to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the garlic, tomato, and green chili peppers, stir 1 minute, then add the coriander, cumin, fenugreek, and paprika. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
• In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
• Pour over the salad and toss to coat.
• Top with crumbled feta cheese.
• Enjoy!

SPICY DRY-COOKED SPLIT GREEN MUNG BEANS

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain. Heat the oil in a medium saucepan over medium-high heat. Add the cumin seeds, cinnamon, and cardamom pods they should sizzle upon contact with the hot oil. Quickly add the ginger, green chili peppers, and tomatoes and stir about 1 minute.2. Add the coriander, fenugreek leaves, cumin, turmeric, asafoetida, and salt, then add the dal plus all the water. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until all the water has been absorbed and the dal is tender about 30 minutes. Add extra water, if needed. Mix in the lime juice, cilantro, and scallions, transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YELLOW SPLIT CHICKPEAS WITH SPINACH

Steps:

• 1. Heat the oil in a large pressure cooker over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, about 5 minutes. Then ad the tomato (or tomato sauce), salt, and cayenne pepper, and stir about 2 minutes.2. Add the spinach, dill, potato, and carrot, stir about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice, and stir well, mashing some of the dal and vegetables with a ladle or a spatula. Transfer to a serving dish, 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.

SPICY SPLIT BLACK URAD BEANS WITH SPLIT CHICKPEAS

Steps:

• 1. Place the dals, minced ginger, green chili peppers, cardamom pods, cinnamon, turmeric, salt, and 4 1/2 cups water 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 check to see if the beans are very soft, with some of them broken if not, cover, bring up the pressure and cook under pressure another 25 to 20 seconds. Or, cover and boil until soft, about 30 minutes, adding water if needed. Transfer to a serving dish, cover, and keep warm.2. Heat the oil in a small saucepan over medium-high heat and cook the onion and ginger matchsticks until golden, 3 to 5 minutes. Add the coriander and cumin, stir a few seconds, then remove from the heat and add the paprika. Lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.