Harissa Ingredients

• 2 ounces dried hot red chili peppers (stems and seeds removed)
• 4 cloves garlic, peeled
• 1 teaspoon ground caraway
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• Extra-virgin olive oil

How to make Harissa

• Soak the chili peppers in water for 30 minutes, until soft.
• Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste.
• Press into a jar and cover with oil.

Cooking time: 40 Minutes

Serves : 4-6

Tags: harissa recipe

Lobia Ingredients:

• 2 cups Lobia (Black Eye Beans)
• 1 1/2 tsp
• Salt To Taste
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tbsp oil
• 1 small onion, chopped
• 2 large cloves garlic, chopped
• 1 (3/4-inch piece) ginger root, peeled and chopped
• 1/2 tsp Scant cumin seeds
• 1 medium tomato, chopped

How to make Lobia Recipe

• In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
• Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
• Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
• Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.

Tags: lobia recipes

Ingredients:
For Tomato Sauce:

• 3 cups tomato, peeled, seeded, and diced
• 4 green onions, minced
• 1 jalapeno pepper, seeded and minced
• 1 tbsp fresh basil, minced
• 1 tbsp vinegar
• 2 tsp granulated sugar
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp allspice
• 1/4 tsp ground red pepper

For Baked Beans:

• 1 pound dry navy beans
• 1 1/2 quarts water
• 1 1/3 cups onion, chopped
• 6 cloves garlic, minced
• 1 tbsp vegetable bouillon granules
• 1/4 cup brown sugar, packed
• 1/4 cup chili sauce
• 3 jalapeno peppers, seeded and minced
• 3 tbsp vinegar
• 1/2 tsp ground cinnamon

Method:

• To prepare Hot Tomato Sauce, combine all sauce ingredients in a small bowl, stir well.
• Cover and chill at least 24 hours before serving.
• To prepare Baked Beans, drain and rinse soaked beans.
• Combine beans, water, beer, onion, garlic, and bouillon in a stockpot.
• Bring to a boil.
• Cover, reduce heat, and simmer 1 1/2 hours.
• Drain bean mixture, reserving 1 1/2 cups liquid.
• Combine mixture, reserved cooking liquid and remaining ingredients.
• Stir well.
• Pour into 2 1/2 quart casserole coated with cooking spray.
• Bake, uncovered at 350°F for 1 hour and 15 minutes or until beans are tender.
• Spoon 1 cup beans into individual serving bowl, and top with 1/3 cup Hot Tomato Sauce.
• Beans In Tomtato sauce is ready to serve.
• Enjoy!

Tags: baked, beans, hot sauce, recipe, sauce, tomato

Ingredients:

• 2 cups daal channa (gram lentils)
• 6 cups water
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 tbsp chili powder
• 1 tsp coriander powder
• 1\4 tsp turmeric powder
• 1\4 cup oil
• 1 medium onion sliced
• 1 tsp cumin seeds, crushed
• 2 whole dried red chilies, crushed
• 1 tsp garam masala powder
• 3 tbsp coriander leaves, chopped
• 3 green chilies
• salt to taste

Method:

• Pick over the lentil thoroughly and wash in several changes of water.
• Soak the lentil in plenty of water for 3-4 hours.
• Put the drained lentil in a heavy medium skillet; add water, garlic and ginger paste, chili powder, turmeric, coriander powder and salt.
• Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy, about 25-30 minutes.
• Transfer lentil to a serving dish and cover with the lid to keep the lentil hot.

Prepare Baghar:

• Heat oil in a small frying pan, add sliced onions and stirring frequently saute until the onions turn golden.
• Add cumin seeds, as soon as the cumin seeds splutter, add crushed dry red chilies and at once pour it over the lentil.
• Sprinkle garam masala and replace the cover on the serving dish 3-4 minutes to infuse the aroma.
• Sprinkle dal with coriander leaves and chopped green chilies.
• Serve hot with chapati.

Tags: chana dhal, daal, dal, recipe, tarkay, wali

Ingredients:

• 1/2 cup whole urad (whole black lentils)
• 2 tbsp kidney beans
• 1 cup low fat milk
• 1/2 tsp cumin seeds
• 1/2 cup onions, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 3/4 cup fresh tomato pulp
• 2 tbsp butter
• salt to taste

For the Garnish:

• 2 tbsp fresh coriander leaves, chopped

Method:

• Clean, wash and soak the whole urad and kidney beans overnight.
• Drain and keep aside.
• Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked.
• Whisk well till the dal is almost mashed.
• Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
• Heat the oil in a non-stick pan and add the cumin seeds.
• When the seeds crackle, add the onions and ginger-garlic paste and saute till the onions turn golden brown.
• Add the chilli powder, turmeric powder, coriander powder and tomato pulp with 1/4 cup of water and saute for 5 to 7 minutes.
• Add this to the dal mixture and simmer for 10 to 12 minutes till the dal is thick and creamy.
• Garnished with the coriander leaves.
• Serve hot!

Tags: black lentils, creamy, daal, dal, maa ki daal, makhani, recipe