The Indian Vegan Kitchen (25 page)

1. Wash dal in 2 to 3 changes of water. Soak for 2 hours or longer. (Dal can be cooked without soaking if you don’t have time and are using the pressure cooker. If cooking in a saucepan, you should soak the dal.) Drain the soaking water.

2. (Cook beans in a pressure cooker or a skillet. To cook in pan, see Note below.) In a pressure cooker, add dal, 3 cups water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. Once pressure develops, reduce heat to medium and cook under pressure for 5 minutes. Cool the cooker to remove pressure. Open the lid carefully. Return dal to stove, and simmer for 5 to 8 minutes, until the dal is of desired consistency.

3.
Prepare seasoning:
In a small fry pan, heat oil on medium-high heat. Add the asafetida and cumin seeds. Cook for a few seconds until cumin seeds are golden brown. Remove from heat, add coriander and cayenne pepper, and cook for a few seconds. Stir in tomato sauce. Add seasoning to the dal. Stir.

4. Transfer to a serving bowl and garnish with chopped cilantro if desired. Serve hot. Dal thickens as it cools.

NOTE:
To cook in a skillet:
Follow step 1 above to wash and soak dal. Combine drained dal, 5 cups of water, ginger, turmeric, and salt. Bring to a boil on medium-high heat. Reduce heat and simmer for 20 to 30 minutes, until the beans are very soft. Follow steps 3 and 4 to finish cooking.

GF

1. Drain and rinse kidney beans. Set aside.

2. Heat oil in medium fry pan on medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn darker brown. Add onion and fry 2 to 3 minutes until golden brown. Add garlic and ginger, cook for a few seconds. Add tomato sauce, turmeric, coriander, and cayenne pepper and stir for a few seconds.

3. Add the drained kidney beans and stir to coat with the spices. Add salt and water. Bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes. Using the back of spoon, mash a few kidney beans against the pan.

4. Add garam masala and lemon juice.

5. Transfer to a serving bowl and garnish with cilantro. Serve with rice or flatbread.

GF, LF

1. Rinse chickpeas in 2 to 3 changes of water. Soak beans in at least 3 inches of water, for 6 hours or longer. Drain the soaking water.

2. (For best results, prepare in a pressure cooker. To cook in a skillet, see Note below.) In a pressure cooker, place chickpeas, 4 cups of water, and salt. Bring to a boil. After 3 to 4 minutes, skim off the foam with a large slotted spoon and discard. Cover with a pressure cooker lid and put the pressure weight in place. Cook on medium-high heat until the pressure develops. Reduce heat to medium and cook under pressure for about 17 minutes. Cool the cooker until all the pressure is removed. Open the lid carefully. Check beans for tenderness. The chickpeas should easily mash with a spoon against the side of the pan. As you stir the chickpeas, some of them will fall apart (that is how soft you want them).

3. In the meantime, in a separate pan or a microwave-safe bowl, bring 1 cup water to a boil. Add teabags and let steep for about 10 minutes. Squeeze and discard the tea bags. Set aside.

4. Heat oil in a nonstick fry pan over medium-high heat. Add cumin seeds and cook for a few seconds until golden brown. Add onion and fry 2 to 3 minutes until golden brown, stirring frequently. Stir in garlic, ginger, and green chiles, and cook for a few seconds.

5. Add the cooked chickpeas and stir. Add tea water, tamarind, coriander, and garam masala. Bring to a boil and reduce heat. Cover and simmer for about 20 minutes, stirring occasionally. If necessary, add more water, to avoid sticking to the bottom. The finished product should be like a thick stew. It will thicken as it cools.

6. Transfer to a serving platter. Garnish with chopped cilantro, sliced onions, and tomato rings.

NOTE:
To cook in a skillet:
Combine soaked, drained chickpeas, 6 cups water, and salt. Add ¼ teaspoon baking soda. Skim off the foam after 3 to 4 minutes with a large slotted spoon and discard. Reduce heat to a low boil and simmer for 40 to 50 minutes, until beans are very tender. The chickpeas should be slightly split and mash easily with a spoon against the side of the pan. As you stir the chickpeas, some of them will fall apart (that is how soft you want them). Continue to follow steps 3 to 6.

GF, LF

1. Rinse canned beans in a strainer. Set aside.

2. Heat oil in medium skillet on medium-high heat. Add asafetida and cumin seeds, and cook for a few seconds until cumin seeds turn golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add ginger and tomatoes. Cover and cook for about 2 minutes. Use a masher or the back of a spoon to mash the tomatoes until well blended.

3. Add turmeric, coriander, and cayenne pepper, and stir for a few seconds. Add the chickpeas and stir to coat with the spices. Add salt and water. Bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes. Using the back of a spoon, mash a few chickpeas against the pan.

4. Add garam masala and lemon juice. Transfer to a serving bowl and garnish with cilantro.

GF

PASTE

1. Wash beans in 2 to 3 changes of water. Soak for 6 hours or overnight. Drain the water.

2. (For best results, cook in a pressure cooker. To cook in a skillet, see Note below.) In a pressure cooker, combine beans, 4 cups water, salt, and turmeric. Cover with a lid and put the pressure weight in place. Once pressure develops, reduce heat and cook under pressure for 20 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. Check beans for tenderness. The beans should be soft and mash easily with a spoon against the side of the pan. The liquid will become red from the beans. (If the beans are not soft enough, give pressure for another 5 to 10 minutes.)

3. While beans are cooking, grind tomato sauce, onions, ginger, garlic, green chile, cashews, cumin seeds, and coriander to a smooth paste. Set aside. If needed, add 1 to 2 tablespoons of water to grind the onions.

4. In a nonstick frying pan, add the ground onion masala. Cook over medium-high heat, stirring occasionally until all the water evaporates. Add the oil and continue cooking until the onion masala colors and is thick enough to draw away from the sides and bottom of the pan in a dense mass.

5. Add the onion paste to the boiled beans and stir thoroughly. Bring to a boil and reduce heat to a simmer, 10 minutes. Stir in sugar, garam masala, and lemon juice.