Spicy Lentil Indian Stew

Easy to digest and suitable for vegans if oil is used instead of ghee, this dish is easy to prepare and goes well with rice or roti. Urad dal combines nicely with the mung beans and channa dal with a delightful spice mixture. Pure comfort food indeed and simple to prepare for a mid-week meal. My husband quite enjoyed it.

Spicy Lentil Indian Stew

1/2 cup of urad dal, well rinsed
1/2 cup of split mung dal, well rinsed
1/4 cup of chana dal, well rinsed
1 1/2 teaspoons of sea salt
1/2 teaspoon of turmeric
4 fresh green chilies, seeded and finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
2 tablespoons of ghee, butter or oil
2 teaspoons of cumin seeds
generous handful of dried curry leaves
1/2 teaspoon of asafetida
1/2 teaspoon of cayenne
small handful of fresh parsley or coriander, chopped

In a medium large saucepan, combine the rinsed dal with 3 cups of water. Bring to a boil, stir in the salt and turmeric, chilies and ginger, reduce the heat to medium low and cover and simmer until the dal is tender - roughly 30 minutes. Stir occasionally.

Puree the lentils with an immersion blender or in batches in a food processor or blender.

Heat the ghee in a small saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or two. Add the curry leaves, cayenne and asafetida, stir and add to the cooked dal. Stir, and cover and let sit for 5 minutes. Garnish with parsley or cilantro.

Serves 4.

More mixed dal recipes from Lisa's Kitchen:
Mixed Indian Lentil Dal
Marawadi Mixed Dal
Mixed Lentil Dal with Fresh Fenugreek Leaves

On the top of the reading stack: The National Post

Audio Accompaniment: rain

Roasted Corn and Jalapeño Cheese Soup

Every spring, my enthusiasm for fiery heat gets the better of me and leads to an over-zealous planting of hot pepper plants. As a result, every summer finds me pressed to come up with creative ways of disposing of a ridiculous number of jalapeño and cayenne peppers. Fortunately, that's not too heavy a burden. And since this latest effort coincides with this month's No Croutons Required hot pepper theme, it's a chance for me to remind you to submit your own favorite soup or salad featuring hot peppers — fresh or dried, jalapeño, habanero, scotch bonnet, cayenne, thai, or any other variety.

Cheddar cheese is always a great ingredient for pairing with jalapeños, and tempers the heat of the pepper just so that the six jalapeños in this soup will only make you sweat slightly. And loads of fresh sweet roasted corn, fresh cilantro and oregano and basil — also out of my garden — and a splash of lime juice all made this a refreshing dinner on a hot, sweltering day like the ones we've been getting lately.

For added amusement, here's a few "typical" Canadians on the subject of jalapeños (warning: audio not suitable for children or safe for work):

Warm Baby Potato and Pea Salad

The calm methodical pace of shelling fresh garden peas is an essential part of the rhythm of summer life in southern Ontario, and has been since I was a little girl. Back then, of course, the process was a little less methodical and took place entirely in my parents' garden, with the results ending up straight into my mouth without any detours to the kitchen.

Mustard Mung Beans

Craving a whole mung bean dish to go along with some homemade rotis, I adapted this recipe from my trusty copy of 660 Curries by Raghavan Iyer. The original recipe called for lentils, but I changed it up and in addition to adding more spice, also added some Dijon mustard to compliment the mustard seeds. Served along with basmati rice, this is a most fulfilling meal.

This is my submission to lovely Susan's long running legume event. She is celebrating the 4th year of this most valued source of legume recipes. Such a special friend and a talented lady.

Mustard-Flavored Mung Beans

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on July 8, 2011 A dry and flavorful simple mung bean curry seasoned with spices and Dijon mustard Print this recipe Ingredients: 1 cup dried whole mung beans 2 tablespoons ghee or a mixture of butter and oil 1 teaspoon black mustard seeds 2 teaspoons cumin seeds 2 fresh green chilies, finely chopped 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon asafoetida 1 teaspoon sea salt 1 large tomato, finely chopped 1 teaspoon Dijon mustard 2 teaspoons brown sugar or jaggery generous handful of fresh coriander, chopped Instructions: Rinse the beans and place in a large saucepan. Cover with 3 1/2 cups of water and soak for 6 hours or overnight. Bring to a boil, reduce the heat to medium, and simmer, uncovered, stirring occasionally, until the beans are tender, about 40 minutes to 1 hour. Meanwhile, heat the ghee or butter and oil in a saucepan over medium heat. When hot, add the mustard seeds and cook until the turn grey and begin to sputter and pop. Add the cumin seeds, stir for a minute, and then add the spices and salt, and stir for another minute. Now add the tomatoes, Dijon mustard, sugar and coriander, and simmer 5 minutes to thicken the curry. Add the tomato and spice blend to the tender mung beans. Cover and simmer for 10 minutes to let the flavors mingle. Add more water to reach your desired consistency if necessary. Makes 4 - 6 servings

More mung bean recipes from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Creamy Mung Dal Curry
Mung Beans with Vegetables
Mung Bean Paneer

On the top of the reading stack: The National Post

Audio Accompaniment: Marsen Jules

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

A light and refreshing purée of pesto and white beans served over a bed of warm and delicate lemon-scented rice and topped with sweet and tender spears of local asparagus — this recipe is sure to become a summer classic in my home. And it's very simple to make, even if there is quite a bit of washing up to do afterwards. I'm always a little annoyed to clean up the food processor, even if it's been used for a good cause.

Feel free to lightly steam the asparagus instead of roasting if it's a hot day and you don't feel like turning on the oven.

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

1/2 cup dried cannellini (white kidney) beans
2 tablespoons pine nuts
1/2 tablespoon olive oil
2 cloves garlic, peeled
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1 tablespoon olive oil
1 bunch fresh asparagus

1 cup white basmati or jasmine rice
juice and zest from 1 small lemon

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

Meanwhile, gently toast the pine nuts in a dry pan over medium-low heat, tossing frequently, until the pine nuts are golden brown.

Once the beans are finished, cook the rice according to instructions. Stir the lemon juice and zest into the hot rice, cover, and set aside.

Meanwhile, preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush the spears with a little olive oil and roast for 10 minutes, turning the spears over once after 5 minutes.

Place the toasted pine nuts, olive oil, garlic, basil, oregano, salt and black pepper into a food processor. Process until smooth, then stir into the mashed beans.

Serve the warm bean and pesto purée over plates of warm rice and arrange the asparagus on top. Serves 4 to 6.

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
White Bean Cream of Asparagus Soup
Warm Baby Potato and Asparagus Salad
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: a power washer, just next door