Yellow Split Chickpeas with Spinach (Chana Dal Sat-Bhaji)

(Continuing with making a curry each week, although not necessarily blogging about them each week, ha!)

If you are looking for recipes with a pressure cooker, other than JL’s new book, I recommend checking out Indian cookbooks. Or more specifically, I knew there were plenty of bean-centric pressure cooker recipes in one of my Indian cookbooks, 1000 Indian Recipes. I ventured forth with a dish that required no pre-soaking and cooked reasonably fast.

Thank you, chana dal, which are split black chickpeas. They are more crunchy than most beans I cook although that may because I didn’t cook them with too much water (2:1 water to bean ratio, weird). This dish could also be made without a pressure cooker, it would just take longer and I would add the greens later.

While dill might seem like an unusual ingredient for curry, I know it works really well (see this fabulous chickpea dill curry). The tomato is familiar to both Indian and European foods although this is purely Indian with the ginger, cumin, garlic and cilantro. The spinach almost melted by the weight of the pressure cooker, so I may try something different next time (like using baby spinach added at the end) or use a heartier green like kale.

Rob gave me a high five for finishing up the last of our chana dal. I say high five for the chana dal for still being awesome after all these years on my bean shelf!! Yeah! 🙂

I am sharing this with Credit Crunch Munch, Cooking with Herbs and Eat Your Greens.

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Moroccan Chana Dal Stew with Green Olives and Preserved Lemon

With less free time, I have had to trim my bloglist. I can’t seem to fit everything into a day, so I am focusing my blog reading in the morning.

However, all bets are off if I can’t sleep at night.

I recently discovered this incredibly hilarious blog. Maybe you’ve run into her blog already? Jenny, The Bloggess?

Just read these two posts and I guarantee you will be laughing:

Post 1. Post 2.

I don’t want to give away any of the punch lines, but it makes me look tame. Crazy Janet buying 10 squashes is nothing compared to this!

Crazy Janet buying 10 squashes means more squash recipes for you, though!

This is a recipe I bookmarked years ago when Deb first posted it: Squash and Chickpea Moroccan Stew.

I stashed away a preserved lemon and green olives a bit too long, just for this recipe.

Turns out that while I had the squash and green beans, too, I didn’t have any chickpeas. My freezer collection had been depleted. Undeterred, I pulled out the next best thing: chana dal, or split chickpeas. Except they aren’t typical chickpeas, they are black desi chickpeas. A tad smaller, a bit firmer, they have a thick shell which makes them look black. However, chana dal splits them in half and removes the tough outer shell. I figured they would cook up faster than unsoaked chickpeas, too. Have no chana dal? Try split yellow peas instead (soaked would be best)… or used cooked chickpeas like in the original. 🙂

While my stew looks nothing like Deb’s original version, I am sure mine was equally as delicious. I liked the creamy nature of the chana dal as a back drop for the stew along with cinnamon and cumin. The buttercup squash was sweet and complemented the grassiness of the green beans (yes, my plants were very prolific this year). For further depth, green Cerignola olives and preserved lemon make this an exotic twist of flavours.

I was trying to tackle bookmarked recipes last month and I wonder if I should keep this one bookmarked so I can try the original version? I still have half a preserved lemon left!

While I still have many more bookmarked recipes courtesy of a great vegan mofo, I still tackled many of my dog-eared bookmarks and depleted my pantry items. Thank goodness most of the recipes were successes!

What have you bookmarked recently?

What are your favourite non-food blogs?

This is my submission to Deb for this week’s Souper Sundays,  to this month’s My Legume Love Affair, hosted by Simona, and to this month’s Bookmarked Recipes.

Mixed Lentil and Tomato Stew

When I made the Chickpea and Chana Dal Curry with the Tamarind-Mint Sauce, I really liked how the chickpeas were still relatively intact but the chana dal melted into a creamy sauce.  It got me thinking: I don’t tend to mix my beans that often.  Although there was that Symphonic Mixed Bean Salad, but those beans came mixed in a can!

I have so many beans that Rob thinks it would be really funny if I put them all in one big bean salad. But they all cook at different times, Rob… Why not just save a 1/4 cup of cooked beans each time and then freeze them for the salad? Totally right on the money there!

But until I cook more of my heirloom beans, that salad will have to wait.

To culminate the end of my month of vegan recipes, and 3 weeks of daily beans, I figured I would share a dish that mixes up a few beans (count all 4 beans!). Gosh, what have I been missing?

I originally spotted this recipe on The Wednesday Chef, as a Two Lentil Stew that she adapted from Flatbreads & Flavors when I was looking for more recipes with chana dal. In the comment section, though, it turned out it was actually a Five Lentil Stew that she had modified… and I had 4/5 of the beans: red lentil, chana dal, mung dal and toor dal. Not too shabby if you ask me, with only urad dal as the missing ingredient. And since they are all split beans, this stew cooks up quickly.

The mixture of beans in this stew creates a glorious effect. Some turn to mush, others keep their shape, more are half-way in between. The texture is unbeatable.

Only have two of the beans? Find a ratio that works for you. My ingredient amounts are a bit wonky because I wanted a total of 1.25 cups of beans. Any combination will still work, because the flavours of the stew are nice and soothing. Almost like a little hug for a cold and wet day. Or a nice warm oasis while slurping this up at work for lunch. This is a comforting tomato-laden stew with your warming Indian spices: cumin, garlic and garam masala. Add heat to taste, but with my mild tastes, I kept the chili flakes to a minimum.

And with that, we have an easy month of beans. They are so versatile, that I encourage you to continue to see how you can add them to your meals. Cathy wrote a wicked awesome round-up earlier this month with even more ways to incorporate beans that I encourage you to read. She even has ideas for beans in your breakfast and dessert, too!

Who knows, maybe next year for VeganMoFo I will plan ahead to do 31 days of DIFFERENT beans.. Not sure whether I have that many, but it would be close! 😉

This is my submission to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekend.

Chickpeas and Chana dal Cooked Together in a Tamarind-Mint Sauce

One of the reasons I have a lot more recipes to share these days is that Rob eats more than me.  Boys need their food. That means that when we cook for each other, I need to make enough that will last us both in the leftover department.

Rob cooks for me as well, and sometimes I not-so-casually suggest recipes that we might both enjoy. A few key ingredients make Rob’s belly rumble…. tamarind, coconut, broccoli (not raw), tempeh, mango and pineapple, to name a few… If it is anything Indian or Thai, Rob will also most likely enjoy it.

I had initially bookmarked this minty-tamarind chickpea dal when I spotted it on Joanne’s blog because I was looking for Indian food for those who don’t like curries.  It is originally from World Vegetarian, with the original recipe posted here. With our bountiful herbs, including a few gigantic mint plants, I figured this would a great recipe to try, especially since I had chana dal. However, split yellow peas could also be used.

But instead of making it myself, I suggested Rob give it a go since he felt out of the kitchen loop this week. It had been on my menu for a few weeks, but it had gotten the shaft to non-Indian meals instead. I knew Rob wouldn’t shun it that long.

The delightful part, though, is that Rob made this for himself. He doesn’t like mint in savoury dishes, so he only used half a cup of fresh mint. I would have used the whole cup. He also used 3 (deseeded) volcanic peppers from our garden. I would have substituted Aleppo chili flakes. Rob halved the oil, which I would have done, too (youpee!).

I came home after a long car ride from Ottawa, famished, and this was cooling on the stove. I dug in before Rob had even tasted it. I was warned about the chili peppers, but I plunged in anyhow. It was love at first bite.

This was a creamy, sweet/tart, slightly zippy chickpea dish. You could barely taste the mint but it was lovely with the tanginess from the tamarind.

And those chilis? Without the seeds, there was a zip but it wasn’t overtly spicy. It was a cleaner spice, more penetrant. Aleppo is usually more smoky and sultry. I could handle it. Now I know I can am not such a chili wimp after all.

This is my submission to this month’s Bookmarked Recipes and to Ricki’s Wellness Weekend.