Indian Harvest

LENTILS

Green Lentils with Spinach and Chipotle

Green lentils combined with spinach are flavored with smoky chipotle, cardamom, and star anise. Glossy greenish brown lentils have a robust earthy flavor. They take longer to cook than most other lentil varieties, but they remain firm and do not get mushy when cooked.

SERVES 4 TO 6

1 cup green lentils, sorted and rinsed

Salt to taste

2 tablespoons vegetable oil

2 medium red onions, cut into 1-inch dices

2 cloves garlic, minced

1 whole star anise

3 whole cardamom pods

1 medium tomato, finely chopped

1 teaspoon ground chipotle chili or red pepper flakes

8 ounces fresh spinach leaves, coarsely chopped

Put the lentils and 1 teaspoon of salt in a saucepan with 3 cups of water. Bring to a boil on high heat, then reduce the heat to low and simmer, partially covered. Skim off any foam that forms on the surface. Cook until the lentils are tender, about 25 minutes. Drain and reserve.

Heat oil in a heavy-bottom pan over medium heat. Add the onions, garlic, star anise, and cardamom and sauté until the mixture is fragrant and the onions begin to caramelize around the edges, about 5 to 6 minutes.

Add the tomato and chipotle and cook until flavors are well combined.

Transfer the lentils to the pan with the broth and continue to cook until the flavors are well blended, 3 to 4 minutes. Stir in the spinach and cook for another minute.

Serve hot with rice or flat bread.

Green Lentils with Spinach and Chipotle

Herby Gingery Lentils

Salmon-hued pink lentils are cooked here with a mix of fresh herbs and coconut milk that adds to the complexity of flavors. The hull is removed from the lentils, which makes them cook fast and turn golden in color. Their texture is soft and silky, perfect for warm comforting soups. In this recipe, red or yellow lentils would work just as well.

SERVES 4 TO 6

1¼ cups pink lentils, sorted and rinsed

Salt to taste

1 teaspoon turmeric

2 tablespoons vegetable oil

1 red onion, finely chopped

One 2-inch fresh ginger, peeled and finely chopped

1 green chili, such as serrano, finely chopped

1 teaspoon cumin seeds

Pinch of asafoetida

6 to 8 curry leaves

½ cup coconut milk

3 tablespoons finely chopped fresh mint

3 tablespoons finely chopped fresh cilantro

3 tablespoons finely chopped fresh basil

Put the lentils and 1 teaspoon of salt and turmeric in a saucepan with 2 cups of water. Bring to a boil, then lower the heat and simmer, partially covered. Skim off any foam that forms on the surface. Cook until the lentils are tender and cooked through, about 15 to 20 minutes. Add more water if required. Remove from heat, transfer to a blender, and purée until smooth.

Heat the oil in a heavy-bottom pan over medium heat. Add the onions, ginger, chili, cumin, asafoetida, and curry leaves. Sauté until the mixture is fragrant and the onions are soft, about 3 to 4 minutes. Add the lentil purée with coconut milk and bring it to a boil on high heat.

Reduce the heat to low and simmer, stirring continuously until the lentils thicken. Garnish with the mint, cilantro, and basil and serve hot with flatbread or boiled rice.

Herby Gingery Lentils

Pomegranate-Flavored Chickpeas

Dried pomegranate seeds add a vibrant, tarty tanginess while the delicate and complex tea complements the nutty flavor of chickpeas. This curry dish tastes better the next day, as the chickpeas absorb the flavors of the spices and other ingredients.

SERVES 4 TO 6

2 tablespoons vegetable oil

1 large red onion, finely chopped

3 cloves garlic, minced

1½ tablespoons dried pomegranate seeds, coarsely ground

2 teaspoons coriander seeds, lightly crushed

1 dried red chili, crushed

1 large tomato, finely chopped

Salt to taste

2 cans (15.5 ounces) chickpeas, rinsed, drained, and patted dry

2 tea bags, preferably Darjeeling tea

½ cup fresh pomegranate seeds

3 to 4 chives, cut into 1-inch pieces

Heat the oil in a heavy-bottom skillet over medium heat. Add the onions, garlic, pomegranate seeds, coriander seeds, and red chili. Stir and cook until the onions begin to caramelize at the edges, about 3 to 4 minutes. Add the tomato and salt and continue to cook, stirring until the mixture becomes thick, about 3 minutes. Add the chickpeas and the tea bags with 1½ cups of water and bring to a boil. Reduce the heat to low, cover, and cook until the mixture begins to dry, about 6 to 8 minutes.

Remove the tea bags and, using the back of the spoon, mash the chickpeas slightly to thicken the mixture.

Serve hot, garnished with fresh pomegranate seeds and the chives.

Pomegranate-Flavored Chickpeas

Creamy Black-Eyed Peas with Roasted Garlic

Any variety of canned white beans can be used for this recipe. However, I like using black-eyed peas, for their delicate flavor and creamy texture. Seasoning with the rich flavor of garlic infuses the beans with a mellow, sweet, caramelized flavor and aroma.

SERVES 4 TO 6

2 tablespoons coconut or vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

5 cloves garlic, sliced

3 shallots, thinly sliced

2 cans (15. 5 ounces) black-eyed peas, rinsed, drained, and patted dry

Salt to taste

4 tablespoons chopped fresh cilantro

1 small red pepper, coarsely sliced

½ cup heavy cream

Freshly ground black pepper to taste

3 to 4 chives, finely chopped

Heat the oil in a large saucepan over medium heat. Add the mustard seeds and cumin and cook until they begin to crackle, about 1 minute. Be careful, as they could spatter hot oil.

Add the garlic, shallots, and 1 tablespoon of water, if required, to prevent the spices from burning. Cook until fragrant, about 2 minutes. Add the black-eyed peas, ½ cup of water, salt, cilantro, and red pepper and bring to a boil. Add the cream and black pepper and continue to cook for the desired consistency.

Serve hot, garnished with chives.

Creamy Black-Eyed Peas with Roasted Garlic

Red Beans with Round Gourd and Cinnamon

An interesting recipe for tender red kidney beans, featuring round gourd and the warm aroma of cinnamon. Fresh round gourd is one of my favorite vegetable because of its versatility. Sweet potato makes a good substitute for the sweet and creamy gourd. This dish makes for a delicious hearty meal, complete with a warm crusty bread.

SERVES 4 TO 6

2 tablespoons vegetable oil

6 medium tender round gourds, peeled, seeded, and cut into 1-inch cubes

1 teaspoon turmeric

One 2-inch cinnamon stick

Salt to taste

1 teaspoon sugar

1 can (15.5 ounces) red kidney beans, rinsed, drained, and patted dry

1 tablespoon chili flakes

Juice of 1 lemon

8 to 10 fresh cilantro leaves

Heat oil in a large saucepan over medium heat. Sauté round gourd, cinnamon, salt, and sugar for 2 minutes. Add the kidney beans and chili flakes and mix well. Add ½ cup of water and bring to a boil. Reduce heat and simmer, covered, until the mixture becomes dry, about 10 to 12 minutes. Add a little more water, if required.

Stir in the lemon juice and serve hot, garnished with the cilantro.

Red Beans with Round Gourd and Cinnamon

Spicy Orange-Mint Lentils

This healthy lentil recipe combines the refreshing citrus flavors of orange juice and fresh mint with the deep appetizing aromas of garlic, cumin, and fragrant curry leaves. Cream-colored white lentils are actually black lentils, split and skinned, and they have a wonderful, mild earthy flavor.

SERVES 4 TO 6

2 tablespoons canola oil

1 large red onion, finely chopped

1 teaspoon red chili powder

2 cloves garlic, minced

1 teaspoon cumin seeds

6 to 8 curry leaves

1 teaspoon turmeric

1 cup white lentils, rinsed and drained

Juice of 4 oranges, plus zest of 1

Salt to taste

2 tablespoons yogurt

¼ cup coarsely chopped fresh mint leaves

Heat the oil in a large saucepan over medium heat. Add the onions, chili, garlic, cumin, curry leaves, and turmeric and cook until fragrant, about 3 to 4 minutes.

Add the lentils, orange juice, and salt with ½ cup of water and bring to a boil. Reduce the heat to low and simmer, partially covered. Skim off any foam that forms on the surface. Cook until the lentils are tender, about 15 to 20 minutes. Add more water, if required. Remove from the heat and stir in the yogurt, orange zest, and mint.

Serve hot.

Spicy Orange-Mint Lentils

Tamarind Vegetable Lentils Medley

The rich, appetizing, and earthy flavors of split pigeon peas, or toor daal, make it an extremely popular lentil. A range of spices such as cumin, coriander seeds, asafoetida, mustard seed, and turmeric adds a delectable taste to this recipe, while tamarind adds just the right amount of tartness. Mixed vegetables make this a wholesome and healthy dish.

SERVE 4 TO 6

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 dried red chili

1 teaspoon black peppercorns

2 tablespoons vegetable or sunflower oil

1 teaspoon mustard seeds

Pinch of asafoetida

6 to 8 curry leaves

1 tomato, coarsely chopped

3 shallots, sliced

1 teaspoon turmeric

1 green chili, split

¾ cup split pigeon peas

1 cup mixed vegetables, such as peas, carrots, beans, or squash

2 tablespoons tamarind paste

10 to 12 fresh cilantro leaves

Dry roast the cumin, coriander, red chili, and black peppercorns in a skillet over low heat. Cook, stirring continuously until very fragrant, about 2 to 3 minutes. Remove from the heat and grind in a spice grinder.

Heat the oil in a large saucepan over medium heat. Add the mustard seeds, asafoetida, and curry leaves. Fry until fragrant, about 1 minute. Add the tomato, shallots, turmeric, green chili, spice mixture, and pigeon peas and 2 cups of water. Bring to a boil, reduce the heat to low, and simmer until the lentils are cooked but still firm, about 18 to 20 minutes.

Add the mixed vegetables, cover, and continue to cook until vegetables are cooked through, another 3 minutes. Add extra water if required. Stir in the tamarind paste and garnish with cilantro.

Serve hot with rice.

Tamarind Vegetable Lentils Medley

Lemony Black Chickpeas with Peppers and Plantain

The earthy-nutty flavor of black chickpeas gets a boost of aroma from warm cumin and soothing mustard seeds. Sweet and musky plantains pair well with the chickpeas, while mixed peppers add bright color and crunch to the dish.

SERVES 4 TO 6

1 cup black chickpeas, rinsed, soaked in 3 cups water overnight, and drained

Salt to taste

1 teaspoon turmeric

2 tablespoons coconut oil

1 teaspoon mustard seeds

1 red onion, thinly sliced

2 small plantains, peeled and cut into ⅓-inch-thick roundels

1 teaspoon cumin seeds

2 cloves garlic, minced

2 cups mixed peppers, cut into 1-inch cubes

2 scallions, coarsely chopped

1 teaspoon chili flakes

Juice of 1 lemon

1 green chili, finely chopped

6 to 8 chives, cut into 1-inch pieces

Put the black chickpeas, 1 teaspoon salt, and turmeric in a saucepan with 4 cups of water. Bring to a boil, then lower the heat and simmer, partially covered. Cook until the chickpeas are tender and cooked through but not mushy, about 45 to 50 minutes. Add more water if required. Drain and reserve.

In a medium saucepan, heat the coconut oil, the add the mustard seeds, onion, plantains, cumin, and garlic. Cook until the onions soften, about 3 to 4 minutes. Add the mixed peppers, scallions, chickpeas, salt, and chili flakes and stir well to evenly coat the peppers.

Stir in the lemon juice and green chilies and serve hot, garnished with chives.

Lemony Black Chickpeas with Peppers and Plantain