Masoor Dal recipe

1 cup masoor dal
2 cups water

Pressure cook the dal for one whistle or 10 to 15 minutes and keep aside.

After the dal is cooked remove the cover and add

1 1/2 cups water (add water according to thickness desired)
1/2 teaspoon salt
1 tablespoon chopped cilantro leaves (dhania patta)

Let the dal come to a boil and let it boil for a minute, remove from heat.

Prepare seasoning:

2 tablespoons ghee
1 teaspoon cumin seeds(zeera)
1 tablespoon chopped ginger (adrak)
1 tablespoon chopped green chili (hara mirchi)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
1 tablespoon lemon juice

Heat a pan with two tablespoon ghee.  Add the cumin seeds and allow it sizzle and darken.  When the cumin seeds darken add the chopped ginger and green chilies let it cook for 30 seconds, add the turmeric powder and asafetida mix and add it to the dal.  

Lastly add the lemon juice to the dal mix and it is ready to serve.

Sprouted Mung Beans Salad

3/4 cup cooked black chana (1/4 cup dry weight(kala chana)
1/4 cup cooked dry yellow peas(pattani, vattana, 1/4 cup dry weight)
1 cup boiled potato(alu)
1 cup chopped cucumber(kheera)
1 cup chopped tomato
1/2 cup carrot shredded(gajar)
2 cups sprouted mung beans
2 green chilies or to taste chopped
2 tablespoon lemon juice
1 teaspoon salt
3 teaspoon of roasted (1 tsp coriander, 1 tsp cumin, 2 red chilli all roasted and powdered)
2 teaspoon chaat masala
2 tablespoon thin nylon sev

To a bowl add the cooked black chana, cooked yellow peas and potato and mix.
Next, add the chopped cucumber, tomato and shredded carrots and give it a mix.  
Next, add the sprouted mung beans, green chilies, lemon juice and mix.
Next, add salt, chaat masala.

Mix all of the ingredients and serve.

Sprouting Mung Beans

1/2 cup mung beans(125 g)

water as needed

Day 1: Take the mung beans in a bowl add water to it and rinse it out.  Add fresh water to it above the level of the beans and let it soak overnight.

Day 2:  The next day, the beans would have absorbed most of the water and some of them would have started to sprout.  Discard the what is left of the water that it was soaking in, add new water wash gently and rinse it out. Repeat this at least 2 to 3 times and 2 to 3 times a day.

Day 3:  Repeat day 2.

Day 4:  The beans would have mostly sprouted and it is now ready to use or you can refrigerate this for 3 to 4 days until ready to use.

Paruppu Urundai Kuzhambu

Video of preparation:
These tasty urandai will give meatballs a run.  These urandai can also be used in vathal kuzhambu and rasam.

To make the Urandai - Toor dal Balls
1 cup toor dal (makes 24 balls)
water to soak the dal
2 green chilies
2 red chillies
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt
1 tablespoon oil
1/2 teaspoon mustard seed(saraso)
1/4 teaspoon asafoetida
2 tablespoon rice powder

Wash and soak the dal for at least one hour before grinding.  To grind: discard the water it was soaking in add green chilies, red chilies, turmeric powder and salt and grind to a smooth paste with as little water as possible.

Heat a tablespoon oil and add mustard seeds to it.  When the mustard seeds pop add the asafoetida let it sizzle for a few seconds, add the ground dal and rice powder and cook the dal until it is dry and pliable.  Remove from the burner and when it is cool make large marble size balls and place them on an idli plate for steaming.  Place them so that they do not stick to one another.  Steam for about 10 minutes and remove and keep aside.
Makes about 24 urandais 

Mor Kuzhambu
3/4 cup grated coconut
1 or 2 whole red chili
1/4 tsp Fenugreek seeds (methi)
1/2 tsp cumin seeds (jeera)
a few curry leaves
4 cups yogurt preferably slightly sour
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt to taste
4 cups yogurt
Season
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Grind the coconut with red chili, fenugreek and cumin seeds and curry leaves with very little water to a smooth paste.
Prepare the yogurt, if it is too thick add some water and beat it to remove the lumps.  Next, to a pan on medium heat add the yogurt, ground coconut mixture, turmeric powder and salt, cook for 5 to 6 minutes until the yogurt is hot but not boiling over, keep it aside for seasoning.
To season heat a pan with oil add mustard seeds to it.  When the mustard seeds pop add the coriander and cumin powder let it sizzle for 10 seconds and add it to the mor kuzhambu.  Lastly add the prepared toor dal balls or urandai and serve.
Serves 4.

Serves with rice or chappati

Spinach with Masoor Dal recipe

12 oz or 340 g of spinach
3 tablespoon oil
1 cup chopped onion
1 cup chopped tomato
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder or to taste
1 teaspoon of garam masala powder
3/4 cup of masoor dal (520 oz or 150 g)
3/3 cup water or as needed
1/2 teaspoon of salt or to taste
A few cilantro leaves

For Seasoning:
2 teaspoon ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of asafoetida

Wash and chop the spinach and keep it aside.  To a pan on medium heat with 3 tablespoon of oil add the chopped onions and saute until it has turned light brown.  When the onions have turned light brown add the turmeric and chili powder and saute for 10 seconds, followed by the garam masala powder, saute again for 10 seconds, add the chopped tomatoes, ginger and green chilis and let it cook for 2 minutes or so until the tomatoes have turned soft. Next  next add the washed masoor dal and chopped spinach and cook for 15 minutes or so until the dal and spinach is cooked.  When the dal and spinach is cooked add salt and a little water mix and cook for 2 minutes so that the salt is dissolved.  Turn the heat off add some chopped cilantro leaves, transfer the prepared dish into a serving dish for seasoning.

For seasoning: To a pan on medium heat with 2 teaspoon of ghee add the mustard seeds and cumin seeds and wait for the cumin seeds to pop.  When the cumin seeds pop turn the heat off and add the asafoetida and add the seasoning to the prepared dish

Tomato Rasam

Ingredients:
1 big tomato (9.20oz or 260g or 1 cup canned)
1/2 cup masoor dal (lentil without skin or toor dal)
2 green chilies or to taste
1/2 teaspoon turmeric powder
2 teaspoon rasam powder (recipe here)
1/2 teaspoon salt or to taste
1 tablespoon ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper powder
1/8 teaspoon or a pinch of asafoetida
1 tablespoon lemon juice
2 cups water or as needed per thickness

Preparation: To a pressure cooker on medium heat add the washed masoor dal, green chillies, turmeric powder, chopped tomato,  and 1 cup water cover and cook for about 4 whistles or 10 minutes until the dal is cooked.

After the dal is cooked add rasam powder, salt and some additional water and cook till it comes to a boil.  Let it boil for 2 to 3 minutes and turn the burner off.  Add lemon juice or tamarind juice(if you are adding tamarind juice let it cook for an additional 2 to 3 minutes to get the raw tamarind smell out) and chopped cilantro leaves.
The rasam is now ready for seasoning.

Season:  To a pan on medium heat with 1 tablespoon of ghee or oil add mustard seeds and cumin seeds and wait for the mustard seeds to pop.  When the mustard seeds pop turn the burner off add the black pepper powder and asafoetida and add it to the rasam.  The rasam is now ready to serve.

Serves 4

Roasted Moong Dal

Ingredients:
1 cup Moong dal
1 tablespoon ghee also called clarified butter or use oil
1/2 teaspoon cumin seeds
1/2 teaspoon panch phoron
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 green chilies or to taste
1 teaspoon grated ginger
3 cups water or as needed
1 teaspoon salt or to taste
a few chopped cilantro leaves(Hara dhania)
3 cups water or as needed

Preparation:  Roast the moong dal on medium heat until it is golden brown.  Let it cool and then wash it.

To a pressure cooker on medium heat with the clarified butter, add the cumin seeds and panch phoron, heat until the mustard seeds in the panch phoran pops.  Add the green chilies and ginger saute it for a few seconds, add the turmeric powder and garam masala saute it for a few seconds.  Add the roasted and washed dal add water, cover the cooker and cook for 10 minutes or until the dal is cooked.  When the steam has subsided, open the cooker and check to seed if the dal is cooked.  Add water as needed and salt to taste.  Let it come to a boil, add the cilantro leaves and turn the heat off and it is ready to serve.  Serves 4.

Kidney Beans Recipe

Ingredients:

1 cup kidney beans(or rajma)
2 1/2 cups water or enough for cooking kidney beans
2 whole cloves
1" stick of whole cinnamon
2 or three bay leaves
2 tablespoon oil
3/4 cup chopped onions
1 teaspoon grated ginger
2 green chilies or to taste
1 clove of chopped garlic
1/2 teaspoon turmeric powder
2 teaspoon garam masala
1 teaspoon dry methi leaves
1 cup crushed canned tomato
2 tablespoon tamarind concentrate
1/2 teaspoon baking soda
1 teaspoon salt
a few cilantro leaves also called hara dhania

Preparation:  Soak kidney beans in water for 2 hours before cooking.
To a pressure cooker on medium heat with 2 tablespoon of oil add the whole cloves, cinnamon stick and bay leaves and wait for it to start sizzling, after it starts sizzling add the chopped onions and saute it until the onions are light brown.  After the onions have turned light brown add the ginger and green chilies and saute for a few seconds, add the chopped garlic and saute for another few seconds, next add the turmeric powder and garam masala and mix for a few seconds.  Next add the tomato mix add the dry methi leaves and let it cook for 2 minutes.  Add the soaking kidney beans, tamarind concentrate and baking soda and cook for 10 to 12 minutes or until the kidney beans are cooked.  After the kidney beans are cooked add water if needed, salt and cilantro leaves and wait for it to come to a boil, turn the heat off and serve.  Serves 4.

Toor Dal

Ingredients:
1 cup toor dal

3 cups water

2 tablespoon ghee or clarified butter or substitute with oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon grated ginger

2 chopped green chilies or to taste

1/2 teaspoon turmeric powder

1 teaspoon salt

a few chopped cilantro leaves(hara dhania)

Preparation: Wash and cook the dal in a pressure cooker with 2 1/2 cups of water and keep aside for seasoning.

For seasoning:  To a pan on medium heat with the ghee or clarified butter add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.

When the mustard seeds pop add the chopped green chillies and grated ginger saute for a few seconds, add turmeric powder turn the heat off and add the seasoning to the cooked dal.  Add salt and water as needed to the cooked dal and bring it to a boil.  Turn the heat off add the chopped cilantro leaves and serve.

Serves 4.

Masoor Dal

Ingredients:
1 cup masoor dal
3 cup water or enough for preparation
3 tablespoon oil
2 whole cloves
1" stick cinnamon
2 or 3 bay leaves
1 cup chopped onion
2 green chilies or to taste
1 teaspoon grated ginger
1 clove of chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
1/2 teaspoon curry powder
1 teaspoon garam masala
1 tablespoon tomato paste
1 teaspoon salt or to taste
1 tablespoon lemon juice
A few chopped cilantro leaves

Preparation: To a pressure cooker on medium heat add oil, cloves, cinnamon stick and bay leaves and let it warm up.  When clove and cinnamon starts sizzling add the chopped onion and saute until it is light brown.  When the onions have turned brown add the chopped green chili and ginger and saute for a few seconds, add turmeric powder and chili powder saute for 10 seconds, add curry powder and garam masala and saute for 10 seconds.  Add the chopped garlic and tomato paste and mix well.  Add water and the masoor dal cover the pressure cooker and cook for 10 minutes or until the masoor dal is cooked.  After the dal is cooked add water as needed, salt to taste, a few chopped cilantro leaves and lemon juice, turn the heat off and it is ready to serve.
Serves 4

Paruppu Usili

Ingredients:
1 lbs (450 gms) of fresh beans washed and cut (3 1/2 cups cups chopped)
1/2 cups of toor dal washed and soaked for at least 1 1/2 to 2 hours
2 red chili or to taste
1/2 teaspoon of salt
1/2 teaspoon of turmeric or haldi powder
For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 red chili or to taste

Preparation:  While the dal is soaking wash and cut the beans into small bits and keep it aside.

After the dal has been soaked, grind it with red chili use very little water the batter has to be thick.

Pour the ground dal onto a greased pan and steam it for 25 minutes or until it is cooked.  To check, a knife inserted in the dal will come out clean.  Remove the pan and allow it to cool.  When it is cool it is cut into small bits and in a food processor grind it into small bits.

Heat a pan with 2 teaspoon of oil and add mustard seeds and whole red chili.  When the mustard pops add the cut beans, salt, turmeric powder and a little water and cook it until it is cooked.  Add the steamed and ground dal and mix thoroughly.  Garnish with curry leaves(optional)

Paruppu usili is served with rice or chapati.  This is a very popular south Indian recipe.
Serves 4

Adai parboiled rice

Ingredients:
3 cups parboiled rice
1/2 cup split urad dal with skin
1/2 cup toor dal
1/4 cup channa dal
Green chiles to taste
1 teaspoon salt or to taste
1/2 teaspoon of asafoetida powder (also called hing or perungayam)
Water as needed
Sesame oil as needed (also called til ka tel or nalla ennai) you can use any oil or ghee

Preparation:  Soak rice for at least 8 hours or overnight.  Grind with green chillies, curry leaves and water.  Grind to a coarse batter.

Soak the dals together one hour before grinding.  Grind to a coarse batter.

Mix the ground rice and dals together.  Add salt, asafoetida and mix it thoroughly into the batter.  The batter is now ready to make adais.

To make the adais.  Heat a griddle on medium heat and wait for it to warm up.  Grease the surface of the griddle with some oil.  For best results use the Indian variety sesame oil.

When the griddle is hot, take a few scoops of batter and with a spoon spread it evenly around the surface of the griddle making a round shape.  Spread a few drops of oil around the edge and a few in the middle.  Wait for the adai to cook.  When the edges start to loosen turn it over and let it cook on the other side.  Apply a few drops of oil to the other side.  When you see it turning brown on both sides the adai it ready to come out and to be served.

The batter will last for 4 to 5 days if kept in the refrigerator.  As the batter gets older it becomes more sour, making it more tasty.

Serves 6.

You can serve adais for snack, breakfast or appetiser.  This is a very filling dish.  If you are serving it for appetiser make the adais smaller.  Serve adais with chutney, pachadi or avial.  Sweet chutneys go really well.

Black Eyed peas Sundal

Ingredients:
1 cup Black eyed peas (also called lobia or karamani)
2 1/2 cup water or as required
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 chopped green chilies or to taste
 chopped cilantro leaves or curry leaves
1/4 cup grated coconut
1 tablespoon lemon juice

Preparation:
Wash the black eyed peas in water rinse and cook it on medium heat.  It takes about 20 minutes to cook.  When cooked the black eyed peas should be soft yet retain its shape.  After it is cooked add salt to taste cook for a minute and keep it aside.

Seasoning:  To a pan on medium heat add 1 tablespoon of oil, to it add the mustard seeds and urad dal and wait for the mustard seeds to pop.  When the mustard seed pop add a pinch of asafoetida, chopped green chilies, cilantro leaves, grated coconut and saute it for 30 seconds, add the cooked black eyed peas mix and cook until all of the water has evaporated.  Turn the heat off add a tablespoon of fresh squeezed lemon juice and serve.

Serves 4.

Whole Mung Dal Tadka

Ingredients:
3/4 cup whole mung dal
2 1/2 cups of water or enough to cook the dal
1 cup chopped tomato
1 cup chopped onion(half for grinding and the other half for saute)
2 green chili or to taste
1 tablespoon chopped ginger
3 cloves of garlic
1/4 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 cup whole milk or water
1 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

Wash and cook the whole mung dal in water.  Add water as necessary for the dal to cook.  It takes 25 to 30 minutes for the dal to cook.  You can also cook the dal in a pressure cooker.

While the dal is cooking prepare the spices for grinding.

Grind the chopped tomato, half the chopped onion, ginger, green chili, garlic, fenugreek seeds and some water and grind it to a smooth paste.  Keep it aside and prepare the gravy.

Heat a pan on medium heat with oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped onions and saute until it is light brown.  When the onions have turned light brown add the turmeric powder, red chili powder, cumin powder, coriander powder saute it for 10 seconds after each addition.  Add garam masala and saute it for 10 seconds.  Add the ground spices, mix and cook covered for 5 minutes.  While it is cooking stir the contents so that it does not sick to the bottom of the pan.  After 5 minutes add the dal and cook for 5 minutes.  Next add the milk  and cook until everything comes to a good boil. Add salt, cilantro leaves and lemon juice, mix, let it cook for a minute and turn the heat off.
Serves 4.

Sprouted Mung Beans

2 1/2 cups sprouted mung beans (290 gms or 10.20 oz)
3 tablespoon oil
1 cup chopped onions
2 chopped green chilies or to taste
1 1/2 teaspoon grated ginger

1/2 turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon fenugreek seeds (also called methi seeds)

1/2 cup grated coconut
2 whole red chilies or to taste
1 1/2 cups water or as needed
some chopped cilantro leaves
1 tablespoon of freshly squeezed lemon juice

To a pan on medium heat with oil add the chopped onions and saute it until it is light brown.
When the onions turn brown add the green chilies and the grated ginger and saute it for a few seconds, next add the turmeric powder, cumin powder and coriander powder and saute it for 10 seconds add the sprouted mung beans and one cup of water and cook until the mung beans become soft and cooked.  It takes 12 to 15 minutes for the sprouted mung beans to cook.

While it is cooking prepare the spices for grinding.  

To a pan on medium heat add the fenugreek seeds and toast it until it darkens.  Add the darkened fenugreek seeds to the grated coconut and red chilies and grind with some water to a slightly coarse paste.

After the sprouted mung beans are cooked to it, add the ground spices half cup of water salt and the chopped cilantro leaves.  Mix cover and cook for 5 minutes. After 5 minutes turn the heat off add the lemon juice mix and serve.

Serve as a side dish.  Serve with rice or chapati.  Serves 4.  

Pitlai

1 cup toor dal
3 to 4 cups water or enough for cooking
2 cups chopped bitter gourd (bitter gourd is also called bitter melon, pavakai,  karela or kayppayka)

For saute and grind:
2 tablespoon Coriander seeds
2 teaspoon channa dal
1 teaspoon urad dal
3 or 4 red chili or taste
1/4 cup shredded coconut
a few drops of oil

1/2 teaspoon turmeric powder
1 tablespoon tamarind concentrate
A small piece of jaggery (also called gud or vellum)

For seasoning:
1 teaspoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
3 whole red chili
a pinch of asafoetida

Wash and cook the toor dal in water on medium heat. 
While the dal is cooking prepare the spices and vegetable.

To prepare the spices, to a pan on medium heat add the coriander seeds, channa dal, urad dal and whole red chili to taste and saute it in a few drops of 
oil until it is golden brown and a wonderful aroma is given out when done, keep it aside.

Next saute the shredded coconut in a few drops of oil until it is brown add it to the sauteed spices above and grind it to a coarse paste with a little water.

Next prepare the bitter gourd.  Cut the gourd lengthwise in the middle, turn it  cut side down and cut it on the side.  If the seeds are ripe remove and discard it.  If it is not ripe it can be cooked.

After 30 minutes or so when the dal is cooked add the bitter gourd and cook it for 15 minutes or until the gourd is cooked.  When the gourd is cooked add the turmeric powder, tamarind concentrate, and the ground spices and salt cook for 5 minutes.  After 5 minutes add the jaggery cook for a minute turn the heat of and prepare for seasoning.

For seasoning heat a teaspoon of oil to it add 1/2 teaspoon of mustard seed, urad dal and whole red chili.  When the mustard seeds pop add a pinch of asafoetida and add the seasoning to the pitlai.

Serve with rice or any grain.
Serves 4.

This is a popular Tamil dish closely resembling sambar with a few variations.  My mother used to serve left over pitlai with dosa and idli.  Those of us who like bitter gourd enjoy pitlai. 

Author: Mallika Viswanathan

Black eyed peas in Tomato Gravy

1 cup frozen black eyed peas (also called lobia in Hindi and Karamani in Tamil)
1 cup water or enough for the black eyed peas to cook
3 tablespoon oil
2 chopped green chili or to taste 
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 cup chopped tomato or 1 large tomato
some chopped cilantro leaves 
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

To a pan on medium heat with one cup of water add the frozen black eyed peas and cook for 10 to 15 minutes until it is cooked.  Keep it aside.  If you like you can cook the black eyed peas in a pressure cooker.

To a pan on medium heat add oil and saute the green chili and ginger for about 30 seconds add turmeric powder, cumin powder and coriander powder, and saute for an additional 10 seconds add chopped tomato cover and cook for 5 minutes.  Add the chopped cilantro leaves, curry powder, salt to taste and the cooked black eyed peas, cover and cook for another 5 minutes, after which turn the heat off.  Add fresh squeezed lemon juice and serve.

Serves 2.  Serve with any grain, or flat bread.

You can substitute frozen black eyed peas with dried black eyed peas.  It will take longer to cook.

Bean Sprouts and Kidney Beans

Ingredients:
1 1/2 cups bean sprouts roughly cut into half
1 can (15 oz) organic Kidney beans rinsed and drained (1 1/2 cups cooked  kidney beans)
3 tablespoon oil
2 green chilies or to taste
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon curry powder
1 cup chopped tomato
1/2 teaspoon salt
1 tablespoon fresh squeezed lemon juice

Preparation:  To a pan on medium heat, add the green chilies and ginger and saute it for 30 seconds, add the turmeric powder and coriander powder and saute it for 10 seconds.  Add the chopped tomato, cover and cook for 5 minutes or until the tomatoes are cooked.  To the cooked tomatoes add curry powder saute, add the sprouted beans, mix, add the kidney beans, salt, mix cover and cook for 5 minutes add lemon juice.  Turn the heat off and serve.  Serves 2.

Kidney beans are called rajma in Hindi.  Serve this dish as a side dish with chapati or any grain. 

Black bean soup

Ingredients:
1 cup black beans rinsed, drained and soaked in water overnight (or substitute with canned black beans)
2 cups low sodium vegetable stock or water
4 tablespoon oil
3/4 cup chopped onion
1 tablespoon minced garlic
2 green chili or to taste
2 teaspoon Italian seasoning
a few parsley leaves chopped
1 cup chopped tomato
salt and black pepper to taste

Preparation:  Heat a pan on medium heat with vegetable stock or water, add the soaked black beans to it and cook for 40 to 45 minutes until the beans are cooked, or the beans can be cooked in the pressure cooker or slow cooker.  Once cooked keep it aside.

To a pan on medium heat add 4 tablespoon of oil.  Add chopped onions, saute until brown add minced garlic, saute for a few seconds, add chopped green chilies saute for a few second, add Italian seasoning, parsley saute for a few seconds add tomato, mix and cover and cook for 5 minutes until the tomato is cooked.  After the tomato is cooked add the the cooked black beans add salt and black pepper as per taste cook for 5 minutes mix and turn the heat off.

Serves 4.  Serve with a rice, chapati, tortilla, corn chips and salsa.

This is a very easy recipe.  There are so many good things about black beans.
They are very healthy, tasty and filling.  It is versatile it can be served with so many dishes.

Channa Masala - Chickpeas curry

1 cup dry whole chick peas (Channa)
1 cup chopped onion
3/4 cup chopped tomato
2 small potato boiled peeled and quartered
1/2 teaspoon of cumin seeds
1 teaspoon poppy seeds
2 green chili adjust to taste
1 tablespoon minced ginger
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1 tablespoon of dry fenugreek leaves
A few cilantro leaves
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
4 tablespoon of oil
2 1/2 cups of water or as needed

Wash and rinse the chickpeas in water and soak it for 4 to 8 hours or overnight.  After it has soaked cook the chickpeas in water for 30 minutes or until it is done.  Alternatively you can cook the chickpeas in the pressure cooker, or you can use canned chickpeas.  If you are using canned chickpeas do not cook it.

To a pan on medium heat add oil, when oil is hot add the cumin seeds and poppy seeds, when the cumin seed turn darker add onion and saute till brown, add green chili, ginger and garlic saute for about 30 seconds, add turmeric powder, chili powder and garam masala saute for 10 seconds, do not allow it to burn, add chopped tomato mix cover and cook for 5 minutes.  After the tomato is cooked add the dry fenugreek leaves and cilantro leaves and a little water, saute for a few seconds, add the cooked or canned chickpeas add water as needed for a gravy consistency, let it come to a boil.  Add the potato and salt and let to come to a boil for 2 minutes.  Add some fresh squeezed lemon juice and turn the heat off  

Serve with rice, pulao, chapati, batura, samosa, cutlet.  Serves 4.

Chick peas is more popularly know as an ingredient in hummus.  It is also used in salads.  North Indians make curry and south Indians make "sundal" out of it.  This is a popular dish and an inexpensive source of rich protein.