I love masala dosa, and this weekend I had a craving for sambhar (the soup that accompanies the crispy dosa). We used MTR sambhar mix as a shortcut, but this recipe ended up still being quite involved and multistep. https://www.indianhealthyrecipes.com/andhra-sambar-recipe-how-to-make-south-indian-sambar/ Our modifications: First, we made the mistake of buying tamarind concentrate and tamarind powder instead… Continue reading South Indian vegetable lentil tamarind soup (sambhar)
Tag: legumes
South Indian hot lentil rice mixture (bisi bele bhath or bisi bele huli ana)
This is one of my favorite dishes from Nirvana, a local vegetarian Indian restaurant that closed many years ago. At Nirvana, they called it bisi bele huli ana. After consulting a few online recipes, we tried this recipe: https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/ Our modifications: first, based on tips from https://www.indianhealthyrecipes.com/bisi-bele-bath/, as a shortcut we used MTR brand bisibele… Continue reading South Indian hot lentil rice mixture (bisi bele bhath or bisi bele huli ana)
Egyptian fava beans (ful mudammes), version 2
We made this recipe again, but followed the instructions pretty closely this time: https://www.themediterraneandish.com/foul-mudammas-recipe/#tasty-recipes-33099-jump-target Our minor modifications: First, we halved the recipe. Second, we drained the canned fava bean liquid before placing in our Ultimate Pan and adding 1/4 cup water. The fresh garlic / hot pepper / lemon juice dressing added a brightness to… Continue reading Egyptian fava beans (ful mudammes), version 2
Beninese black-eyed peas and rice (atassi)
This is another great recipe from Marie Kacouchia's Vegan Africa. We have had the Ghanaian version of this recipe (i.e., waakye). We followed the printed recipe (it's not online), and we made the following modifications (mainly correcting conversions from the French / metric system to the American English / imperial system): First, we soaked 2.5… Continue reading Beninese black-eyed peas and rice (atassi)
Black bean and sausage ragout
My stepMIL is an incredible cook, and she generously shared one of her signature recipes. First, grind 1 tsp cumin seeds, 1 tsp black peppercorns, and 2 whole cloves. (Shortcut option: using a mortar and pestle, manually crush 1 tsp cumin seeds along with 1 tsp ground black pepper and 1/4 tsp ground cloves). Set… Continue reading Black bean and sausage ragout
Kichidi (Indian rice and split mung bean porridge), version 3
There are endless varieties of kichidi. We tried this recipe from Hebbars’ Kitchen: https://hebbarskitchen.com/moong-dal-khichdi-recipe/ It was well-balanced and delicious, but we found that the diced onion was still crunchy (probably due to cooking on low heat, per the instructions). So the next time we will saute the onions on medium heat until translucent. Note: In…… Continue reading Kichidi (Indian rice and split mung bean porridge), version 3
Ethiopian split yellow pea stew (kik wot)
I had a sudden craving for this dish, so we decided to try this recipe: https://www.ncregister.com/blog/veronica-musie-kik-wot Perhaps because the author of the recipe is a restaurant owner who probably cooks by instinct, we found her instructions vague and incomplete. Here is how we made it: first, to cook the 1 cup of split peas, we… Continue reading Ethiopian split yellow pea stew (kik wot)
Warm lentil salad with roasted Korean sweet potato
We had planned to make this recipe as written: https://www.recipetineats.com/lentil-roasted-eggplant-salad/ But when we discovered our eggplant had gone bad and was unusable, we quickly substituted with Korean sweet potatoes and string beans. We recommend not skipping the dressing; it ties together the components really well, creating a balanced dish. This turned out to be particularly… Continue reading Warm lentil salad with roasted Korean sweet potato
Dry Indian mung bean stew recipe (moong dal)
We recently stocked up on dried split mung beans (moong dal) and were intrigued by this recipe: https://indianambrosia.com/dry-moong-dal-recipe/ This was an easy, healthy, and satisfying meal. Our modifications: first, for the oil we used a combination of ghee (for flavor) and canola. Second, we used 1 medium red onion plus 1 regular shallot for 1.5… Continue reading Dry Indian mung bean stew recipe (moong dal)
Split pea soup with smoked turkey, version 1
On this chilly day, we craved split pea soup but did not want an 8-hour slow cooker project. We tried this SkinnyTaste recipe, which took about 2 hours: https://www.skinnytaste.com/split-peas-soup-with-ham-2-points/ Although we normally prefer yellow pea's mellower flavor, we used split green peas for this recipe. Our modifications: first, we used 2 smoked turkey tails in… Continue reading Split pea soup with smoked turkey, version 1
Cooking Adventures 