Lentils/ Pulses/ legumes, unlike tomato or potato, are very much native to India. So much so, that India alone has thousands of varieties of pulses. 2015 was declared as the year of pulses by United Nations to spread awareness about the thus noble complex carb. From plant based protein to nitrogen fiber, pulses have been nourishing lives for millennia in many countries all over the world.
Missal pav, ahrar dal, moong dal halwa and Indian favorites and the classics. They are always here to stay. However, we have two new recipes for you to add a twist to your lunch or salad options.
Masoor (Red) Lentil ‘Hummus’ with Tadka
Ingredients:
2 cups red lentils, rinsed and soaked in water for 15 min
2 cloves garlic
2 tbsp roasted split pea, ground
2 sprigs cilantro
1 dry red chili
½ tsp turmeric powder
1 tbsp oil
Tempering / Tadka:
1 tbsp ghee
¼ tsp cumin seeds
⅛ tsp mustard seeds
Pinch of asafoetida
7 to 8 curry leaves
Method:
In a pot, heat 1 tbsp oil. Add garlic, red chili, lentils, turmeric and 1 cup water.
Cover with a lid and let the lentils cook.
Using a hand blender, blend the lentils to form a smooth ‘Hummus’. Add salt and split pea powder in.
For tempering, heat ghee. Add mustard seeds, cumin seeds, asafoetida, curry leaves. Pour over the hummus. Enjoy with chapati or nan or pita.
Moong dal Pomegranate Salad
Ingredients:
2 cups Split Yellow Mung Dal
2 cups Pomegranate pearls*
1 cup grated Carrot
½ cup grated Coconut
1 inch piece Ginger, grated
¼ cup fresh Cilantro, chopped
1 lime, juiced and zested
PC Himalayan Pink Rock Salt
Pepper
Sugar
For tempering:
– 2 tbsp Ghee
– 1 tsp Cumin seeds
– 1 tsp Mustard seeds (optional)
– 2 Green chilies, slit lengthwise
Method:
- Soak the yellow beans in 4 cups of warm water for 20 min.
- Then add to a pot of boiling water. Cook for 5-7 min on medium-high heat and strain. Let the beans cool down.
- In a salad bowl, mix pomegranate pearls, grated carrot, ginger and coconut. Add chopped cilantro and the cooked yellow beans. Season the ingredients with salt, pepper and 1 tsp sugar
- In a small pot, heat 2 tbsp ghee. Once the ghee is hot, add mustard seeds, cumin seeds and the green chilies. As you hear the seeds sputter, take it off the heat and add to our ingredients in the salad bowl.
- Finish with adding the juice and zest of one lime. Mix well.
- Rest it in fridge for about 15 minutes prior to serving.
Besides these, our personal favorite is Vaal, red chawli and kulish (house gram). Are there any recipes that you follow using pulses or you have your favourite pulses, please share with us so we can spread awareness together! And don’t forget to tag us #metime.