White Urad Beans With Roasted Fenugreek Leaves Recipes

Steps:

• 1. Soak the beans in water to cover by 2 inches at least 4 hours. Drain, then place them in a pressure cooker along with 4 cups water, salt, bay leaves, cardamom pods, and cinnamon. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Meanwhile, heat the oil in a medium nonstick saucepan, and cook the garlic until barely golden, about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tomatoes, green chili peppers, and ginger and cook, stirring as needed, initially over high and then over medium heat until all the juices evaporate, about 10 minutes.3. Add the coriander, ground cumin, and turmeric and cook, stirring, about 1 minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed. Mix in the fenugreek leaves and cilantro, and simmer another 5 minutes. Transfer to the pressure cooker. Stir well and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, uncovered, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

Steps:

• 1. Place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally but watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Cover and keep warm.2. Meanwhile, discard the hard and fibrous part of the fenugreek greens, pick out the leaves and the softest stems, and wash them well. Chop finely in the food processor or by hand.3. Heat 1 tablespoon oil in a medium cast-iron or nonstick wok or a saucepan and cook the fenugreek greens over medium-high heat, stirring and scraping the sides of the wok, about 3 minutes. Reduce the heat to medium low and cook until the leaves are completely dry and deep green, 10 to 15 minutes. Mix lightly into the dal.4. Heat the remaining 2 tablespoons oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, then add the seasonings to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.