dd cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring
ods, bay leaf, salt and black pepper.
Heat a small
Soak the black urad dal overnight in plenty of water.<
alt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1
Soak red kidney beans, black gram and chana dal in water for 4
nd add mustard seeds and black Gram Dal or Dhuli Urad.
Boil eggs and peel them.
Prepare black lentil paste batter.
Add spices, salt, termaric, green chilli, and water to make a fine paste.
Cut the eggs in half and cover them with the spiced batter.
Put all the eggs one by one into the frying oil.
Remove eggs from oil when they are well done.
Serve eggs as a snack.
cayenne pepper and freshly ground black pepper; stir to combine. Pour
Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.
Cook on High until carrots are tender, 4 to 6 hours.
lice of brioche, and the Black Bean Hummus on the other
about 10 minutes. Season with black pepper, cumin, thyme, and cayenne
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
Serve with toasted pita triangles or oyster crackers and enjoy.
side.
While the spinach-lentil mixture is boiling, in a
Pressure cook the lentils (toor dal) in a pressure cooker alongwith
br>Now add the cooked lentil mixture, water if needed and
lame and add mustard, Urad dal and curry leaves.
When
ith 2 cups water rinse dal using your hand to get