Channadal Sundal

1 Cup Channadal (Make it with 3/4 cup next time and see how much it yields)
1/2 Tsp Salt
3 Cups Water

Cook channadal with salt and water for 3 whistles.

1 Tbsp Coconut Oil
1 Tsp Mustard Seeds
1 Tsp Urad dal

1/4 Cup Shallots, Chopped
2 Red Chilies, Broken
1 Sprig Curry Leaves
1/2 Tsp Salt

2 Tbsp Coconut, Grated

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal and saute till the color of the dal changes.

Add  shallots, red chilies, curry leaves and saute till the onion becomes light brown.

Add salt and mix well.

Add cooked channa dal and mix well.

Switch off the stove and add grated coconut and mix well.

Yields: 3 and 1/2 Cups
Taste Note: Tastes AWESOME

Boiled Peanuts

1 Cup Raw Peanuts

Overnight soak the peanuts in water.

1/2 Tbsp Salt
3 Cups Water

Cook peanuts with salt and water for 3 whistles in MEDIUM flame.

Yields: 2 and 1/2 Cups
Taste Note: Tastes AWESOME

Brown Channa Sundal

3/4 Cup Brown Channa

Overnight soak brown channa in water.

1 Tsp Salt
3 Cups Water

Cook Channa with salt and water for 2 whistles. Filter water.

1 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1 Tsp Urad Dal

1/4 Cup Shallots, Chopped
3 Jalapeno Pepper, Seeded and Chopped
1 Sprig Curry Leaves

3/4 + 1/8 Tsp Salt

2 Tbsp Coconut, Grated

Heat oil in a pan, add mustard seeds, when it starts to splutter add urad dal, saute until the color of the dal changes.

Add shallots, jalapeño and saute till the color of the shallot changes. Add curry leaves and mix well.

Add salt and mix well.

Add the cooked brown channa and mix well. Add coconut and mix well.

Taste Note: Tastes AWESOME
Yields: 2 Cups

Lebanese Chickpeas Salad

1 Cup Chickpea

Overnight soak chickpeas

1/2 Tsp Salt
3 Cups Water

Add salt and water and cook for 3 whistles

1 Cup Roma Tomatoes, Chopped
1/2 Cup Cucumber, Chopped
1/2 Cup Onion, Chopped
1/4 Cup Parsley, Chopped
1/4 Cup Lemon Juice
2 Tbsp Olive Oil
2 Tbsp Mint, Chopped
1 Tbsp Za'atar
1 Garlic Clove, Grated
1/2 Tsp Salt
1/4 Tsp Pepper

Mix all the above with cooked chickpea.

Taste Note: Tastes
Yields: Cups
Source: thelemonbowl

Indian Spicy Chickpea Salad

1 Cup Chickpea

Overnight soak chickpeas

1/2 Tsp Salt
3 Cups Water

Add salt and water and cook for 3 whistles

1/2 Cup Tomato, Chopped
1/2 Cup Cucumber, Chopped
1/2 Cup Onion, Chopped
1 Jalapeno, Seeded and Chopped
1/4 Cup Mint, Chopped Roughly
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tsp Cumin, Ground
1/4 Tsp Cayenne Pepper
1 Tsp Dried Mango Powder (Amchoor Powder)
1/2 Tsp Salt

Combine all the above with cooked chick pea and serve.

Yields:
Taste Note: Tastes
Source: foodandwine

Summer Veggie and Black Bean Burrito

2/3 Cups Black Beans

Overnight soak the black beans.

1/2 Tsp Salt
3 Cups Water

Cook black beans with salt and water for 4 whistles.

(OR)

13.4 oz Beans, Washed

1 Tbsp Olive Oil
1/2 Yellow Bell Pepper, Chopped
1/2 Orange Bell Pepper, Chopped
1/2 Red Bell Pepper, Chopped
1 Bunch Green Onion, Chopped, Keep white and green parts separately
1 and 1/4 Tsp Salt
1/2 Tsp Black Pepper Powder

1 Cup Yellow Corn
2 Cups Zucchini / Summer Squash, Chopped (I used 1 Yellow round, 1 Green Round, 1 Green long)
2 Tsp Cumin, Ground
1 Tsp Chipotle Chili Powder
1 Tsp Garlic, Minced

1 Cup Cherry Tomatoes, Halved (1 Pint, remaining for serving)

To Serve:

2 Tbsp Cilantro, Chopped
2 Tbsp Green Tops of Green Onion, Chopped
Cherry Tomatoes, Halves
Avocado
Salsa

Heat oil in a pan, add bell peppers, white part of green onion, salt, pepper and saute for 4 minutes in medium flame.

Add corn, zucchini, cumin, chipotle, garlic and saute for 5 more minutes in medium flame.

Add 1 Cup cherry tomatoes, black beans and cook until tomatoes soften, the beans are heated through and most of the moisture has evaporated about 3 minutes in medium flame. stir in green tops of green onion, mix and switch off the stove.

Fill and roll the burritos with avocado. Serve topped with cilantro, green onion and cherry tomatoes. Enjoy with salsa.

Yields: 4 Cups
Source: wellplated
Taste Note: Tastes
Yields: 8? Burritos
Serves:

Black Bean and Arugula Burrito

2/3 Cups Black Beans

Overnight soak the black beans.

1/2 Tsp Salt
3 Cups Water

Cook black beans with salt and water for 4 whistles.

2 Tbsp Olive Oil
5 Garlic Cloves, Chopped
1/2 Cup Onion, Chopped

2 Tbsp Salsa (Emerald Valley, Organic Mild Salsa)

7 oz TJ Arugula
1/4 Tsp Salt

Heat oil in a pan, add garlic cloves and onion and saute in medium flame for a minute.

Add cooked black beans and salsa and saute for 2 minutes in medium flame.

Add arugula, close the pan and cook for 1 minute.

Add salt and mix well and switch off the stove.

4 Tortillas
2 Avocados
Salsa

Heat tortillas, spread 1/2 cup of black bean, arugula mix, 1/2 avocado, mashed and close the burrito.

Yields: 4 Burritos
Serves: 2
Taste Note: Tastes AWESOME
Note: Next time, try to add cooked 1 cup brown rice, 1 jalapeño pepper and 1/2 salt, while adding black beans and see how its.

Horse gram Sundal

3/4 Cup Horse gram

Remove sticks and stones and overnight soak the horse gram in water.

1/2 Tsp Salt
3 Cups Water

Cook horse gram with salt and water for 2 whistles. Filter water.

1 Tbsp Coconut Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Urad Dal
1/4 Cup Shallots, Chopped
3 Jalapeno Pepper, Seeded and Chopped
3/4 Tsp Salt
1/4 Cup Coconut, Grated

Heat oil in a pan, add mustard seeds, when it starts to splutter add urad dal, saute until the color of the dal changes.

Add shallots, jalapeño and saute till the color of the shallot changes.

Add salt and mix well.

Add the cooked horse gram and mix well. Add coconut and mix well.

Taste Note: Tastes AWESOME
Yields: 2 Cups

Asparagus Spinach Pasta

16 oz Brown Rice Pasta
1 Tbsp Salt

Heat water in a pan and allow it to boil, add salt and cook pasta as per package instruction. I cook TJ's black bean pasta for 12 minutes). Drain in colander.

2 Tbsp Olive Oil
1 Tbsp Garlic, Finely Chopped (5 Garlics)
1 Tsp Red Pepper Flakes

Heat oil in a pan, add garlic, red chili flakes and saute for 2 minutes in low flame.

1 Bunch Asparagus, Chopped

6 oz TJ Spinach, Chopped
2 Roma Tomatoes, Chopped

1 Tsp Salt

Add asparagus stems and saute for 2 more minutes in medium flame. Add asparagus spears and saute for a minute.

Add spinach and tomatoes and salute for 2 more minutes.

Add salt and mix well. Pour cooked pasta and toss to combine.

Taste Note: Tastes AWESOME and Tiny bit Spicy, but we loved it
Yields: 6 Cups
Serves: 3
Source: Trying to make Asparagus, Spinach Spaghetti from CPK