Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.

Gigantes Plaki (Greek Giant Baked Beans)

We first had these at a little restaurant in Naxos, Greece. Turns out they are a staple dish in nearly all Greek households. This is my version.

1 pound dry gigantes (giant lima) beans
2 bay leaves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 rib celery, diced
14 oz can diced tomatoes, undrained
1 tsp salt
1/2 tsp pepper
1/8 tsp ground cloves
1/4 c chopped Italian parsley
1/2 c sheep's-milk feta, crumbled

Place beans in triple their volume of water. Soak overnight. Drain liquid. Replace with water to cover; cook with bay leaves for 1 hour or until beans test done. Drain beans, reserving 2 cups cooking water.

In a large saucepan, saute onion, garlic and celery in olive oil until softened and beginning to brown. Add diced tomatoes, salt, pepper, cloves and reserved cooking water. Bring to a boil; cook until aromatic. Add cooked beans. Simmer to bring flavors together and thicken sauce. Top servings with parsley and feta. Serves 8. 

Spicy Kabuli Chana Sundal

My older daughter loves the spicy kick of milagai podi, which our family fondly calls "gunpowder." This dish marries the idea of that dry seasoning powder with traditional sundal.

 

1 c kabuli chana (black chickpeas)
2 tsp coconut oil or ghee (divided)
1 or 2 red chiles
1/2 tsp black peppercorns
1 Tbsp coriander seed
1 Tbsp urid dal
1 tsp black mustard seeds1 tsp urid dal
6-8 curry leaves
1/2 to 3/4 tsp salt (to taste)

Soak chickpeas overnight in 3 times their volume of water. Drain, rinse and drain. Cover with fresh water. Pressure cook 20 minutes or until firm but tender. Drain; set aside.

In a large skillet, heat 1/2 tsp oil. Add chile(s) and peppercorns. When fragrant, add coriander seed and urid dal. When dal is light golden brown, remove spices. Grind to a fine powder; set aside.

While chickpeas are still warm, heat remaining oil over high heat in same skillet. When it shimmers, add mustard seeds and quickly cover. When they pop, add urid dal and curry leaves. When dal is light golden brown, add cooked chickpeas. Toss to coat with oil and drive off some moisture. Reduce heat to medium. Add spice powder and salt. Toss until fragrant. Remove from heat. Serves 4 as a snack or prasad.

Traditional Sundal (Basic Dry-Fried Chickpeas with Coconut)

Today is the first of the 9 days of Navratri, a Hindu festival celebrating the divine feminine. People throw parties in their homes, dance, and of course eat! One of the many variations of sundal, a very simple dish of spiced cooked beans, is usually enjoyed every night. This is the most traditional kind.


3/4 cup dried chickpeas
2 tsp coconut oil
1-2 dry red chiles
3/4 tsp black mustard seeds
3/4 tsp urid dal
1 pinch asafetida
10 curry leaves
2-3 Tbsp freshly grated coconut (or fresh frozen)
1/4 tsp salt, or to taste

Soak the chickpeas overnight in triple their volume of water, or quick-soak them by bringing them to a boil in triple their volume of water, then letting them stand for 1 hour. Drain; cook or pressure-cook in water to cover until soft but not mushy. It's traditional when making sundal to cook the chickpeas "al dente" (with a bit of bite). Drain chickpeas, reserving cooking liquid for another use (soup stock, chapati dough, etc.).

In a large skillet, heat oil over medium-high heat. When oil shimmers, add chiles. Toss to coat with oil, then add mustard seeds and urid dal. Cover immediately. When popping subsides and dal is golden brown, add asafetida and curry leaves. Cook, stirring, until fragrant (this will take only a few seconds). Add drained chickpeas and salt. Reduce heat to medium-low; cook, stirring, until well coated. Add coconut; remove from heat and stir well. Serves 4 as a snack or prasad.

Smoky Mexican Black Beans

I make these all the time, in a variety of ways, as you will see when you read the directions. This recipe makes 4 to 5 cups of cooked beans.

2 c dried black beans
1 Tbsp canola oil
1 c chopped yellow onion
3 cloves garlic
1 tsp smoked paprika
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp ancho chile powder
1 bay leaf
1 tsp salt, or to taste


Soak the black beans in triple their volume of water for 8 hours or overnight. Drain beans; discard soaking water and set beans aside. (If you are in a hurry, you can bring them to a boil, then remove from heat and let stand covered for 1 hour, then proceed as written. If you don't soak them, just cook them longer, up to double the indicated time, and prepare to feel a bit gassy.)

Heat oil over medium-high heat in a skillet (if using crock-pot) or a pressure cooker or large pot (if using stovetop). Add onions and garlic. Cook, stirring frequently, until softened and beginning to brown. Add spices. Cook and stir for a couple of minutes, until fragrant.

If making on stovetop, add soaked beans and bay leaf. Add water just to cover, stirring well. Cook for 90 minutes, covered, or 18 minutes at high pressure in a pressure cooker (natural release).

If making in crock-pot, scrape onion-garlic-spice mixture into bottom of crock-pot. Rinse/scrape skillet well and add this water with all its flavorful bits to crock-pot, then add black beans and bay leaf. Pour water in at least 1" over top of beans and cook 4-5 hours on high or 8-10 hours on low.

Salt beans to taste. Remove beans to a heat-tolerant storage container (I use a large slotted spoon) and cook liquid down until slightly thickened. Pour over beans, stirring well to coat beans with liquid. Refrigerate everything overnight, then reheat and serve... because beans are always better the next day.

Midwinter Chili

I made this chili to feed a crowd at our annual midwinter party. It requires only minimal prep work, which the cook does ahead, then cooks itself while you prepare for your guests. And it is quite tasty. We hosted 18 people, with plenty of other food available, and the crock was slicked clean.

3 c dried black beans, soaked overnight
About 6 cups vegetarian broth (I use this one)
6 poblano chiles, halved and seeded
1 Tbsp oil
1 large onion, diced
3 large cloves garlic to yield 1 Tbsp minced
3 ribs celery, diced
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp dried oregano, crushed between your fingers
3/4 tsp ancho chile powder
1 28-oz can fire-roasted crushed tomatoes
1 large sweet potato (about 12 ounces), peeled and diced
1 6-oz can tomato paste 
1 Tbsp Sucanat or other natural brown sugar
Juice of 1 lime
salt and pepper to taste
Toppings: cilantro, avocado, sour cream

Pressure-cook soaked beans in broth to cover on HIGH for 12 minutes, or simmer 1 hour over medium-low heat, until just tender.

While beans cook, place poblano chiles on a baking sheet in a single layer, skin side up. Broil chiles 5-6 minutes, watching carefully, until skin is blistered and blackened. Remove from oven; cover with a towel and let stand until cool enough to handle, about 20 minutes. Peel chiles; discard skin. Chop chiles into 1/4" dice.

Heat oil in a large skillet over medium-high heat. Saute onion until softened and beginning to brown, about 5 minutes. Add garlic and celery. When celery softens, add spices. Saute until fragrant. Add crushed tomatoes, stirring to bring up browned bits from bottom of pan. Transfer mixture to a large slow cooker. Add sweet potatoes, half the poblano chiles, and black beans and their liquid. Stir in tomato paste.

Cook on HIGH for 6 hours or until sweet potatoes are tender. Stir in Sucanat and lime juice; taste and correct seasoning with salt and pepper. Set out remaining poblanos for those who would like their chili a bit more spicy. Serve with desired toppings alongside. Serves 16-20.

South Indian Okra Kootu

Okra is my family's favorite vegetable, and at no time more so than the dog days of summer when farmer's markets burst with an abundance of the small tender pods. This mild curry contains dal for protein and heft, and can stand alone with some rice and yogurt as a satisfying hot-weather meal.

1 pound small okra, ends trimmed, cut into 3/4" pieces (3-4 cups of pieces)
6 Tbsp moong dal
2 tsp rice bran or other high-heat oil3 red chiles, or to taste
2 tsp bengal gram dal
1 tsp black peppercorns
2 tsp urid dal
healthy pinch asafetida
4 Tbsp shredded dried coconut
2 tsp Sucanat (or jaggery)
1 1/4 tsp salt
2 Tbsp rice bran or other high-heat oil
1 tsp black mustard seed
2 tsp tamarind concentrate
1 Roma tomato, chopped, or a handful of cherry tomatoes, halved
3 Tbsp chopped cilantro

Cut okra into small pieces. Set aside.

Boil moong dal in a partially covered pot with 2 cups water until softened and beginning to break down, about 20 minutes.

In a small saucepan, heat 2 tsp rice bran oil over medium-high heat. When oil shimmers, add red chiles. When one side is brown, flip the chiles. Add bengal gram dal, stirring to coat with oil. When dal is beginning to brown, add urid dal, peppercorns and asafetida. Be cautious; peppercorns may burst. When urid dal is beginning to brown, add coconut. Stir just until beginning to brown; remove from heat. Scrape browned spices into a small blender jar; process with up to 4 Tbsp water until smooth.

In a large saucepan, heat 2 Tbsp oil over medium-high heat. When it shimmers, add mustard seed; quickly cover. When seeds stop popping, add okra. Cook, stirring, until okra is no longer sticky and has browned in places but is still bright green, about 8 minutes.

Add 1 1/2 cups water, spice paste, salt, and jaggery. Boil 5-10 minutes, or until okra is soft. When dal is cooked, add it to the kootu, stirring well. Taste and adjust seasonings. Remove from heat; add tomatoes and cilantro. Serve with pongal or basmati rice.

Cabbage Paruppu Dry Curry

Today was one of those days when I looked bleakly into the fridge and thought to myself, "All I have in here is a head of cabbage!" Fortunately, the rest of this dish comes together with pantry staples, meaning we added a few whole wheat tortillas and ate very well.

1 1/4 c water
3/4 c toor dal
1/2 tsp turmeric
1 small head cabbage, chopped
1 1/2 tsp oil
1 tsp mustard seeds
2 tsp urid dal
1/2 tsp crushed red pepper
5-6 fresh curry leaves
2 Tbsp unsweetened dried coconut

Bring water to a boil in a small saucepan. Add turmeric, stirring to dissolve, then dal. Return to a boil, then simmer covered on LOW for 20 minutes, or until the dal is cooked through, but still firm, and all water is absorbed.

Meanwhile, place cabbage in a medium saucepan with 2 Tbsp water and salt to taste. Cover and cook 15 minutes or until cabbage is tender but not soggy. Drain off any excess water.

Heat oil over high heat in a large skillet. When hot, add mustard seeds. When they pop, add urid dal and crushed red pepper. When the dal turns golden, add curry leaves and cooked dal. Reduce heat to medium-high; fry for 2-3 minutes. Add cooked cabbage and coconut; cook until all the water has evaporated. Serves 4.

Chole Panir Masala (Paneer and Chickpeas Masala)

I cook my own chickpeas - they absorb the flavors of the masala so well when fresh and hot - and use the cooking water to make the masala for this dish. If you are crunched for time, substitute 1 can chickpeas, rinsed and drained, and some water or vegetable broth... and consider investing in a pressure cooker!

Please also note that the amount of cayenne in my recipes is to taste. I cook for children, so by necessity, everything is mildly spiced. If no children will be eating this dish, you may wish to double the cayenne; if you're accustomed to Indian food, by all means triple it.

Note: made this dish again, omitted chana masala powder in favor of 1/2 tsp garam masala and 1/2 tsp finely ground black pepper.

1 cup dry chickpeas, cooked, liquid reserved
2 Tbsp ghee, divided
14 ozs paneer, cubed
3/4 tsp black mustard seeds
2 sprigs curry leaves
1 red onion, diced
1 tsp garlic paste (or very finely minced garlic)
1 tsp ginger paste (or very finely grated ginger)
1 tsp coriander powder
3/4 tsp cumin powder
3/4 tsp turmeric powder
1/4 tsp cayenne, or to taste
1 c crushed tomatoes
3/4 tsp salt
1 1/2 tsp channa masala powder
2 tsp amchur, or to taste (optional)
2 Tbsp cilantro

In a large, flat-bottomed saute pan, or a large wok, heat 1 Tbsp ghee over medium-high heat. Saute paneer until golden brown. Remove.

Add remaining ghee; when it shimmers, add mustard seeds, cover immediately, and cook until popping subsides. Add curry leaves; when crackling subsides, add red onion. Cook until softened.

Add ginger and garlic; cook a moment or two. Add spices; cook until fragrant. Add crushed tomatoes, salt, and at least 1 cup cooking water from chickpeas (to taste). When liquid comes to a simmer, add chickpeas. Simmer a few minutes.

Add paneer; simmer a few more minutes. Remove from heat, stir in channa masala powder and amchur, top with cilantro, and serve.

Tortilla Pie

Some call this type of dish "Mexican lasagna," but as my 7-year-old professes an intense dislike of regular lasagna, we chose the moniker Tortilla Pie instead.

2 tsp canola oil
1 red onion
4-5 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp pasilla chile powder
1 red bell pepper
12 oz soy crumble (can use lean ground turkey)
4 oz roasted diced green chiles
1 can diced tomatoes in juice
1 can black beans, rinsed and drained
Greens from 1 large golden beet, shredded, about 3 cups (can substitute any mild green such as spinach or chard)
8 whole-wheat tortillas
1 1/2 c shredded Mexican blend cheese
1 1/4 c enchilada sauce
1/4 c chopped cilantro

In a large skillet, saute onion and garlic in canola oil until onion is softened. Add spices; saute until fragrant, about 2 minutes. Add bell pepper; saute until softened. Add soy crumble, pressing with the back of your spoon to loosen. Add green chiles, diced tomatoes and black beans; cover and simmer a few minutes until greens wilt. Uncover and simmer to desired thickness. Remove from heat.

In a 9" square pan, layer ingredients as follows: tortillas, skillet mixture, enchilada sauce, cheese, cilantro. Repeat twice. End with tortillas, then top with enchilada sauce and cheese. Cover with foil; bake at 375 for 30 minutes or until heated through. Remove foil; bake 15 minutes or until top browns. Sprinkle with cilantro and serve.

Adri's Favorite Dal

1 1/2 Tbsp canola oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 large onion, chopped
4 large cloves garlic, minced
2" piece ginger root, peeled and microplaned
1 tsp each cumin powder and coriander powder
1/2 tsp turmeric
1/4 tsp cayenne
1 sweet potato or 2 carrots, peeled and diced
1 1/2 cups red lentils (masoor dal), rinsed and drained
1 cup light coconut milk
3 cups vegetable stock
14-oz can diced tomatoes, undrained
salt and pepper
2 handfuls cilantro leaves, chopped

Heat the fat in a large pot over high heat until shimmering but not smoking. Add mustard and cumin seeds; immediately cover and shake until popping subsides. Reduce heat to medium; add curry leaves, onion, garlic and ginger. Saute until onions soften. Add spices; saute until fragrant. Add sweet potato, red lentils, coconut milk, vegetable stock and tomatoes. Simmer 25-30 minutes or until vegetables are completely cooked and dal is falling apart. (If pressure cooking, reduce cook time to 7-8 minutes on HIGH.) Add more stock if necessary to correct consistency to liking; dal will thicken upon standing. Season with salt and pepper to taste. Sprinkle with cilantro and serve. Good with basmati rice, chapati, etc.

Easy Chana Masala

2 cups dried chickpeas
1 tbsp vegetable oil
4 cloves garlic, minced
1-inch piece ginger, peeled and finely grated (I use a microplane)
1 large onion, diced
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 tbsp balsamic vinegar
2 c chopped tomatoes (can be canned)
1/3 c vegetable broth or chickpea cooking liquid

Soak and cook chickpeas. Put cooked chickpeas in bottom of slow-cooker stoneware. Set aside.

Heat oil in a large skillet over medium-high heat. Saute ginger and garlic until fragrant, about 60 seconds. Add onion and stir well. When onion begins to brown, add spices. Cook, stirring, a couple more minutes. Add vinegar, tomatoes and liquid to deglaze. Remove from heat and add mixture to chickpeas in slow-cooker stoneware. Stir well. Cook on Low for 4-6 hours or longer, until bubbly and flavors have melded well. Serve with rice and a vegetable dry curry for a side dish.

For an extra special treat, use a can of coconut milk in lieu of the vegetable broth. Yum!