This was my first experience ever with a cooking class overseas and I must admit, I was overwhelmed.
It is always so much fun to share stories and tales of your country in an international community. Here, at the International Center at Stanford, I’ve been able to try out different things and the journey has been simply amazing. I’m sharing with all of you, the joy & spirit of togetherness got by food. 🙂
Here is a glimpse of the first class that I taught here. We cooked Red Kidney Beans Gravy with Peas Rice. Recipes are given below!
Happy cooking & sharing 🙂
Red Kidney Beans
Ingredients : ( Serves 2)
Kidney Beans – 1 can or soaked overnight & boiled
Water – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Onions – 2 medium, finely chopped/ blended
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Chilli powder – 1 tsp
Garam Masala – 1 tsp or Rajma masala ( 2 tsp)
- In a medium size pan on medium heat, add in the Oil.
- Allow it to heat up and add in the Onions & stir frequently.
- Add in the Ginger and Garlic, mix well and cook till the onions start to brown.
- Add in the Tomato Puree. Mix again.
- Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
- Add in Coriander Powder, Chaat Masala & Garam Masala or Rajma Masala.
- Add in a little water to help mix in the dry spices and to prevent it from burning.
- Cook for a couple of minutes
- Add the kidney beans. Mix well and allow it to come to a boil again. Add salt as per taste.
- Add in some of the fresh Cilantro leaves and keep some for garnishing.
Basmati rice – 1 cup
Green peas (fresh or frozen)-1 cup
Coriander leaves – fistful/ finely chopped
Salt as required
For the seasoning
Oil – 1 1/2 tbsp
Cumin seeds – 1 tsp (optional)
Cinnamon – 1 inch piece
Bay leaves – 2
- Heat oil in a pan and add the ingredients mentioned under seasoning.
- Saute for a few seconds.
- Add peas, chopped coriander leaves. Add rice and saute until the water (if any) evaporates.
- Add 2 cups of water, salt as per taste (approximately 2 tsp salt) and bring it to boil.
- Cover the pan with a lid and let it cook completely.
- Garnish with coriander leaves and enjoy 🙂
Who doesn’t like Dal Makhani? It’s always a must-order menu item when we go out to eat in any Indian restaurants!
But this time, I wanted to try an alternative version of Dal Makhani using Masoor Dal instead of the using the traditional urad dal (split black gram) and to my surprise, it was a major hit with my husband and everyone in the family 🙂
I usually make this in all festive occasions, potluck parties or just for ourselves. One of my very close friends, just loves it as a soup!! How cool is that? One recipe with multiple serving styles!
So, let’s get started!…
- ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
- ¼ cup rajma ( Black Kidney Beans – soaked overnight)
- ½ cup finely chopped onions
- 1 or 2 green chilies, chopped
- 2 tsp ginger garlic paste
- 1 tsp cumin seeds
- 2 large tomatoes chopped roughly
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small to medium tej patta (bay leaf)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ⅓ cup low-fat cream ( sour cream)
- ¼ tsp kasuri methi/dry fenugreek leaves, crushed
- 3 tbsp butter
- salt as required
- Soak Masoor Dal and the kidney beans overnight ( 7-8 hours). Drain them the next morning and add 3 cups of water in the pressure cooker along with the cinnamon stick. Cook oh medium-high flame till soft or till you hear 6-8 whistles. Keep the cooked beans and lentils aside.
- In a pan, add butter. When it begins to melt, add the cloves.
- Add cumin seeds, bay leaf, chopped onions and sauté them till the onions get translucent. Add a pinch of salt to quicken the process.
- Next, add 2 tsp of ginger garlic paste and sauté.
- Next add the chopped tomatoes ( You can use tomato puree as well). Add red chilli powder, green chillies, turmeric powder,salt and give it a thorough mix.
- Close the pan with a lid and cook for 8-10 mins till tomatoes are cooked well enough and you see butter leaving the sides of the pan.
- Add the cooked lentils and beans and 1 cup of water. (You can adjust the water depending on your choice of consistency).
- Make sure to stir often to avoid the lentils on sticking to the bottom of the pan.
- You can break a few lentils and beans from the back of your stirrer to thicken the dal.
- Keep the dal on simmer for around 9-12 mins. The more you simmer, the better it tastes 😉
- When the gravy has thickened enough, add cream, kasuri methi. Stir well and switch off the stove.
- Yum, dal makhani is absolutely ready to be served along with indian bread (roti/ naan) or can be eaten with rice or just served as a soup 🙂
Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂
Happy cooking! Adios 🙂