Cooking
The following IMBB 11 entry was emailed to me by Nupur ...
Hi, Being a veggie, I LOVE beans of all types! For this IMBB I made"Pan-fried Sprouted Lentils". It's a tasty and easy recipe, takes about 10-15 minutes to put together. I started by sauteeing onions, ginger and garlic in some oil in a pan. To this I added turmeric, chili powder, cumin and coriander powder and seasoned it with salt. After frying the spices for a minute, I added sprouted lentils (see note), sauteed the lentils in the spices for 2 minutes, then added 1/4 cup of water and covered the pan for 7-8 minutes till the lentils were steamed and tender. Finally I tossed in some lemon juice and minced cilantro. This tastes great with some tomato, cucumber and whipped yogurt as a salad; or wrapped into a pita; though traditionally in India it is eaten with rice and "dal".
A note on sprouting lentils: I am baffled by all the fancy contraptions sold to sprout beans. I make sprouted week every week using two very hi-tech tools: a colander and a clean cotton cloth! I start by soaking a cup of beans or lentils (any kind that is sold whole will do) overnight. Then drain out the water and rinse the soaked beans several times. I place the cloth into the colander and then the beans on the cloth, and fold the edges of the cloth over the beans. I keep the beans moist by running water over the colander twice a day. In 2-3 days, you have sprouted beans! A cup of dry beans makes about 3 cups of sprouted beans.
- (not Really) Moroccan Chicken & Lentils Recipe
This might be my favorite Hunger Challenge recipe. My apologies for it being brown on brown on brown, but trust me, it is delicious. On a bed of earthy and mildly spiced lemony lentils rests sweet roasted onions--some soft and some chewy--and tender...
- Beluga Beauty Soup Recipe
Do you make impulse purchases? Sometimes when I buy things on impulse, I have no idea what to do with them. For example--black lentils. These tiny glistening little jewels are so pretty to look at, they might just call out to you too, if you saw them...
- Dining With The Bloggers - September 21st
There are a couple of people from my food blog circle of friends of which I can say, "I knew them when..." One is Alice - we first "met" on the Cooking Light BB. The other is Nupur - I was honored to host her first post, an entry for IMBB 11, back in...
- Dining With The Bloggers - May 25th
French. This is the theme I've been biting my nails over. I know nothing about French cuisine and would be hard pressed to describe it. What exactly qualifies as "French"? True to form I put off finding a recipe until the last moment, at which time...
- Red Lentil Soup With Curry
Monday's dinner, a slightly sweet and spicy soup. Onions, garlic, ginger, curry powder, cinnamon, cumin and bay leaves, cooked for a few minutes. To this, add stock (veggie bouillon for us) and red lentils. Bring to a boil, cover, and cook at a low...
Cooking
IMBB 11 - Nupur's Pan-fried Sprouted Lentils
The following IMBB 11 entry was emailed to me by Nupur ...
Hi, Being a veggie, I LOVE beans of all types! For this IMBB I made"Pan-fried Sprouted Lentils". It's a tasty and easy recipe, takes about 10-15 minutes to put together. I started by sauteeing onions, ginger and garlic in some oil in a pan. To this I added turmeric, chili powder, cumin and coriander powder and seasoned it with salt. After frying the spices for a minute, I added sprouted lentils (see note), sauteed the lentils in the spices for 2 minutes, then added 1/4 cup of water and covered the pan for 7-8 minutes till the lentils were steamed and tender. Finally I tossed in some lemon juice and minced cilantro. This tastes great with some tomato, cucumber and whipped yogurt as a salad; or wrapped into a pita; though traditionally in India it is eaten with rice and "dal".
A note on sprouting lentils: I am baffled by all the fancy contraptions sold to sprout beans. I make sprouted week every week using two very hi-tech tools: a colander and a clean cotton cloth! I start by soaking a cup of beans or lentils (any kind that is sold whole will do) overnight. Then drain out the water and rinse the soaked beans several times. I place the cloth into the colander and then the beans on the cloth, and fold the edges of the cloth over the beans. I keep the beans moist by running water over the colander twice a day. In 2-3 days, you have sprouted beans! A cup of dry beans makes about 3 cups of sprouted beans.
- (not Really) Moroccan Chicken & Lentils Recipe
This might be my favorite Hunger Challenge recipe. My apologies for it being brown on brown on brown, but trust me, it is delicious. On a bed of earthy and mildly spiced lemony lentils rests sweet roasted onions--some soft and some chewy--and tender...
- Beluga Beauty Soup Recipe
Do you make impulse purchases? Sometimes when I buy things on impulse, I have no idea what to do with them. For example--black lentils. These tiny glistening little jewels are so pretty to look at, they might just call out to you too, if you saw them...
- Dining With The Bloggers - September 21st
There are a couple of people from my food blog circle of friends of which I can say, "I knew them when..." One is Alice - we first "met" on the Cooking Light BB. The other is Nupur - I was honored to host her first post, an entry for IMBB 11, back in...
- Dining With The Bloggers - May 25th
French. This is the theme I've been biting my nails over. I know nothing about French cuisine and would be hard pressed to describe it. What exactly qualifies as "French"? True to form I put off finding a recipe until the last moment, at which time...
- Red Lentil Soup With Curry
Monday's dinner, a slightly sweet and spicy soup. Onions, garlic, ginger, curry powder, cinnamon, cumin and bay leaves, cooked for a few minutes. To this, add stock (veggie bouillon for us) and red lentils. Bring to a boil, cover, and cook at a low...