Classic "Daal Soup".
Daal is an essential food in Indian Cuisine. It is a source of protein
for vegetarian people. It is always cooked with Turmeric. Daal is a
generic word used for Legume family. There are many varities of
Daals in India. If you go to Indian store, there may be as many as
30 varieties. The following recipe can be substitutes for any Daal or
Legumes with Turmeric
1 Cup Legumes (Any Daal: Moong, Toor, or Chana)
1 Teaspoon Turmeric
¾ Teaspoon salt
¼ Teaspoon red chili powder
½ Teaspoon whole cumin seeds
2 Quarter size fresh ginger finely chopped
1 Cloves Garlic minced
1 Small onion chopped
2 Tomatoes chopped
1 Tablespoon Oil
Chopped Cilantro (fresh Coriander) to garnish
Wash the Legumes put it in a pan, add about 4 cups water, salt and
Turmeric and cook on medium heat until Legume becomes tender.
(Same results can be achieved by putting the Legumes in a slow
cooker for 6 hours)
Take a pan and heat oil in it, add whole cumin seeds in hot oil, add
chopped ginger, minced garlic, and chopped onion. Add chili
powder. Stir it and cook it for few minutes until onion become
golden brown, add tomatoes and cook for approximately 5 minutes.
Add Legumes and cook for about 10 more minutes. At the end, add
fresh coriander and serve with Rice.
Serves 4 to 6 People.
Spicy kidney beans
2 cups Rajma ( Red kidney beans)
Salt To taste
1 Tsp Turmeric powder
1 Onions, chopped
3 Garlic cloves, chopped
1 inch Ginger, chopped
1 Green chilies, chopped
3 Tomatoes, chopped or 1 can tomato sauce
2 tsp Coriander powder
1/2 tsp Red chili powder
1 tsp Cumin Powder
2 tbsp Oil
1 pinch Asafetida
Chopped Coriander or Cilantro leaves to Garnish
Wash and Soak Rajma (Kidney Beans) overnight. Cook
the rajma until soft.Keep aside. There are three ways to cook it.
You can cook in a pressure cooker or slow cooker or just in a pan
with water. Heat oil in a pan, when heated add Asafetida add
ginger, garlic and chilies. Fry a little. Add onions and sauté until
brown and add tomatoes cook until oil separates. Add salt,
turmeric powder and mix well.
Add the boiled rajma, red chili powder, coriander powder, cumin powder and stir. Simmer the flame and cook until thick gravy is formed. Remove from fire.
Garnish rajma with coriander leaves and serve hot with
chapattis or rice.
Vegetables with Turmeric
Vegetables are essentials in Indian Cuisine. It is a source of
vitamins, minerals, fiber and anti-oxidants. In each state of
India there are a variety of vegetable dish's with numerous
names. The following recipe is a basic vegetable recipe that you
can replace using other vegetables.
6 Potatoes or 3 Carrots
1 lb Green Beans or Cabbage
1/2 Teaspoon Cumin Seeds
1 inch Ginger root finely chopped
1 Green Chili chopped
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Mango Powder
Cilantro to Garnish
2 Tablespoon Oil
Cut potatoes and Green Beans in small pieces. Heat Oil in a pan
and add Cumin seeds. As soon as they become brown (in 30
seconds or so) add chopped onion, ginger, and green chilies.
When onion becomes brown add coriander powder, and cumin
powder and than potatoes and green beans, cover and cook until
the vegetables become tender. Add mango powder and garnish
it with Cilantro.
6 Potatoes or 3 Carrots1 lb Green Beans or Cabbage1/2 Teaspoon Cumin Seeds1 Onion1 inch Ginger root finely chopped1 Green Chili chopped
These Vegetable Preparations can either be eaten with boiled
white rice or Chappati (Indian bread).
Heather Van Nest