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
Tag: legumes
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
White beans with rosemary, tomato, and olive oil
This is a delicious and easy dish with Mediterranean flavors: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share Our modifications: first, we increased the onion to one medium and one small, which we sliced along the grain. We cooked the onions in 2 Tbsp olive oil until caramelized, and we set aside 1/3 of them for garnish. Second, we used no-salt canned… Continue reading White beans with rosemary, tomato, and olive oil
South Indian legume and rice dry porridge (pongal)
We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe… Continue reading South Indian legume and rice dry porridge (pongal)
