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Black Bean Dal (Turtle Beans, Frijoles Negros, or Caviar Criolla )

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I had never tasted large black beans (aka Turtle beans, Frijoles negros, or caviar Criolla) until I came to the USA. These beans are a staple in Central and South America. When I first saw them on the supermarket shelves, I was intrigued. Then I got to taste them in salads and Mexican food. I decided to give it a try cooking it with an Indian twist!

Although you can use the canned variety, I prefer to buy the raw beans and soak them overnight.

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Black Bean Dal (Turtle Beans, Frijoles Negros, or Caviar Criolla)

Prep Time 20 minutes
Cook Time 1 hour
Overnight 12 hours
Total Time 13 hours 20 minutes
Servings 6
Giving traditional black beans an Indian twist! Packed with flavor and nutrients—an Indi-Mex creation.

Ingredients

  • 2 cups black beans

Tadka (Tempering)

  • ½ large onion (chopped relatively fine (approximately 3/4cup) )
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped (or 2 tbsp of tomato paste mixed with 2 tbsp of water)
  • 2 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • ½ tsp red chili powder (or to your taste)
  • 3 tbsp cooking oil

Garnish

  • 2 tbsp freshly chopped cilantro (Garnish2 tablespoons fresh chopped cilantro1-2 tablespoons ghee or butter)
  • 2 tbsp desi ghee or butter

Instructions 

  • Pick, sort, clean, and rinse the beans.
  • Place in a 6 quart pot and cover with water.
  • Soak the beans overnight.
  • The next day, drain and rinse again.
  • Place the beans into a medium pot with 5 cups of water and a teaspoon of salt.
  • Cover and bring the beans to boil on high heat.
  • Reduce the heat to medium and cook until the beans are tender. About 40-45 minutes. (Or 10-15 minutes in a pressure cooker or Instapot).
  • If the water evaporates while cooking the beans on the stove, you can add some hot water.
  • Ensure the beans are covered with at least two inches of water while cooking.
  • As soon as the beans are cooked, turn off the heat and prepare the tadka (tempering).

Tadka (Tempering)

  • In a frying pan, heat the oil and sauté the onions over medium heat until 3/4 brown, approximately 7 minutes.
  • Add the ginger-garlic paste and the coriander, cumin, and chili powders. Stir for a minute and then add the tomatoes. Stirring occasionally until the tomato starts to curl and the moisture starts to evaporate. Approximately 3-4 minutes.
  • Turn off the heat and stir in the garam masala.
  • Pour the tadka into the boiled black beans and stir a few times. Add a little water to the tempering pan to scrape all the brown goodness sticking to the pan. Pour that back into the pot. 
  • Set the pot back on the stove and cook for another 5 minutes so that the masala is nicely absorbed.
  • Pour into a serving dish and garnish with chopped cilantro.
  • Add a tablespoon of desi ghee or butter to enhance the flavors. 
  • Serve with plain boiled rice or a pilaf. It also goes well with flatbreads or parathas. I enjoy it with a plain cumin pilaf or cumin-carrot pilaf.                       

Notes

As with most Indian meals, you can add a vegetable or meat dish to make a complete Indian meal, but it is filling by itself.
Course: Main Course
Cuisine: Indian, Mexican
Keyword: black bean, channa dal, Indi-Mex
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In Recipes

Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)

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Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. The batter is dropped through a holed slotted spoon into hot oil that creates small chickpea flour balls. These are fried until light brown. They are crunchy and can be used as a salty snack (namkeen) or used in raita.

Boondi can also be sweetened and used to make delicious laddus.

Boondi is readily available at Indian grocery stores, so it saves you the headache of fixing it yourself. Some have more spice than others. The choice is yours.

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Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. Added to yogurt, they make a delicious, savory side dish that complements any meal.

Ingredients

  • 2½ cups plain yogurt (whole, fat-free, or lowfat )
  • 1 cup boondi (namkeen, salted)
  • 2 cups boiling water
  • ½ tsp roasted cumin powder (plus a pinch for garnish)
  • ¼ tsp red chili powder (plus a pinch for garnish)
  • ¼ tsp black pepper powder
  • ¼ tsp chaat masala (optional)

Instructions 

  • In a bowl add the yogurt with the spice powders. Blend well and set aside.
  • Put the boondi in a bowl and pour boiling water over it.
  • Let sit for a minute then pour into a strainer to drain the water.
  • Carefully press down on the soaked boondi with the back of a spoon to remove the excess water. This gets rid of the excess oil and softens the boondi. Set aside to cool for 10 minutes.
  • After 10 minutes, add the boondi to the yogurt. Mix well. Pour into a serving bowl and sprinkle some of the spiced powder on top and a few dry boondi.

Notes

You can also add two chopped tablespoons of fresh cilantro (corriander) to the yogurt or use a bit for garnish.
If you like a crunchy raita you do not have to soak the boondi. Just add it to the raita.   
 
Shout out to engin akyurt on Unsplash for the great photo of the chickpeas!
Course: Side Dish
Cuisine: Indian
Keyword: boondi, raita, sauce, yogurt
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In Main Dishes

Bangalore Green Masala Stew

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This is a family recipe from Mama’s side of the family. Since most of them lived in Bangalore (now Bengaluru), I call it the Bangalore Green Masala Stew. It has a generous amount of cilantro (fresh coriander) and is a lighter curry than the Korma, and quicker to prepare as well. For a vegan version with the same delicious flavor, omit the meat and use vegetable broth to intensify the flavor.

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Bangalore Green Masala Stew

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
A creamy coconut stew, delicately flavored with spices. It can be adjusted to vegetarian, vegan, and non-vegetarian palates.

Ingredients

  • 1 lb chicken or meat (cut into bite-size bits )
  • 1 large onion (diced or 2 medium shallots diced)
  • 2 medium green chilies slit in half (or to your taste)
  • 1 tbsp ginger paste
  • 1 tsp tumeric powder
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • ¼ tsp black pepper powder
  • 1 bunch fresh green coriander (approximately ½ cup of paste)
  • 1 tsp salt (or to your taste)
  • 3 cups hot water (2 cup beef or chicken or vegetable broth with 1 cup of water)
  • 1 cup coconut milk
  • 2 medium tomatoes (pureed (or 1½ tbsp tomato paste))
  • ½ cup peas
  • ½ cup carrots
  • 2 medium potatoes (quartered)
  • 4 tbsp cooking oil

Instructions 

  • Add oil to a 6-quart pot and heat on medium-high.
  • Add onions and slit green chilies. Fry until the onions are half brown, about 7-8 minutes.
  • Add the meat and braise until it is no longer pink, and the oil starts to surface on the sides of the pot, about 15-20 minutes.
  • Now add the ginger, cilantro paste, and spice powders. Fry until fragrant, about 1-2 minutes.
  • Add the tomatoes or tomato puree and sauté for about 3-4 minutes to get the raw tomato taste out.
  • Add 3 cups of hot water/stock, stir, cover, and cook until the chicken or meat is almost done.
  • The cooking time varies, but it should take approximately 40 minutes for the meat and 15 minutes for the chicken.
  • Add the vegetables and coconut milk and cook until the vegetables are tender—approximately 15 minutes. Remember, the cooking time varies, ensure the meat or chicken is nice and tender. Add more hot water or stock to adjust the gravy to your desired consistency.
  • Serve with plain boiled rice, cooked noodles, or cooked rice noodles. You can also serve it like soup with toasted bread or rolls.      

Notes

You can substitute the potatoes with cauliflower if you want to avoid potatoes or, if you are vegan, you can add cauliflower when you are omitting the meat.
Always add hot water when cooking to continue the cooking process unless, of course, the recipe says otherwise.
Course: Main Course, Non-Vegetarian, Vegetarian
Cuisine: American, Indian
Keyword: chicken, coconut, stew,
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In Main Dishes

Dal Tadka

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Dal Tadka is one of the favorite dals to be found at dhabas (roadside restaurants) along with ma sabat dal. The spicy tadka along with the ghee or butter or both makes it special. Whenever Cook was sick or on vacation and I was working late at the airport, my husband would pick up one of the dals along with tandoori rotis.  It was always a treat as anyone who has tasted dhaba food will tell you. In spite of the visibly unhygienic look of the dhaba, we would sometimes pick up dals or rotis hoping the heat of the fire would kill all germs! Dal Tadka is traditionally a North Indian recipe and is enjoyed with roti or any kind of flatbread. I like it with rice. Once you serve any of the traditional relish, pickles, yogurt, and papads with the dals, it becomes a complete meal.

Though normally made with toor dal  (ar-har/pigeon peas, today  I am fixing it with a combination of toor dal and masoor dal (red lentils).

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Dal Tadka (Spicy Tempered Lentils)

Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 6
A spicy, healthy lentil soup packed with nutrients and proteins.

Ingredients

  • 1 cup toor dal
  • 1 cup masoor dal
  • 1 tsp tumeric
  • 1 tsp salt (or to your taste)
  • 6 cups water

Tadka (Tempering) - Step 1

  • 2 tbsp cooking oil
  • 1 medium onion (chopped fine)
  • 3 medium tomatoes (chopped)
  • 1½ tbsp garlic and ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ⅛ tsp garam masala (more or less to your taste)
  • ½ tsp chili powder (more or less to your taste)
  • 2 tsp Kasturi methi (optional)

Tadka (Tempering) for Garnish - Step 2

  • 2 tbsp desi ghee
  • ¼ tsp asafetida (heeng)
  • ¾ tsp cumin seeds
  • 2 small whole dry red chilies (If you split them in half, the seeds are going to fire up the tadka so be careful if you do not want the lentils too spicy, chili hot! If you prefer, you can use a little red chili powder instead of the whole dry red chilies—all to your taste!)

Instructions 

To Prepare

  • Pick and clean the dals of any debris.
  • Rinse in fresh water several times to get rid of any grit.
  • Soak the Toor dal for at least 45 minutes and the masoor dal for 30 minutes. This will cut the cooking time, but you can skip this if you do not mind it simmering on the stove longer.   

To Cook

  • Add the dals and the rest of the ingredients above into a 6-quart pot and bring to boil on medium heat. Lower the heat a bit, partially cover, and simmer for 35-40 minutes till nearly done. Remember not to cover the pot full as dals tend to expand while cooking and over boil.  Any froth that forms on top can be removed.
  • If the water seems to dry during cooking, feel free to add more hot water. I say hot water as it does not interrupt the cooking process. You should be left with about 4 cups of dal, not too runny and not too thick unless it is your preference. Set aside.

Tadka (Tempering) - Step 1

  • Heat oil in a sauté or saucepan on medium heat.  
  • Add the onions and saute for  4-5 minutes until it starts to brown.
  • Now add the spice powders, stir for a minute, and then add the chopped tomatoes. Let it cook, occasionally stirring until the oil starts to surface.
  • Pour into the cooked dal. Add a little hot water to the pan and be sure to scrape off the brown bits and add to the pan.
  • Set the dal pot back on the stove and let simmer for 5-10 minutes to absorb all the tadka flavors.
  • Pour into a serving dish.

Tadka (Tempering) for Garnish - Step 2

  • Heat the ghee on medium heat in a small saucepan.
  • Add the red chilies and give them about a minute to darken in color.
  • Add the asafetida (heeng) and immediately after that the cumin seeds. Give it 30 seconds and then add the chilies (or and powder). Stir for 15 seconds and pour it over the center of the dal in the dish.  
  • Serve with rotis or any flat bread or rice accompanied with any of the usual arrays of Indian pickles, relish, raitas, plain yogurt, or papads.  
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: dals, lentils, toor dal

–Photo by Priyadharshan Saba on Unsplash

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In Main Dishes

Chicken Chatpata (Spicy Chicken)

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Fascinated, I watch Mama dexterously skin the chicken wings and carefully rinse them in the sink, ensuring the water does not splash around and contaminate the counter. Mama leaves the chicken wings in the colander to drain. Our one and only brother is driving into town and she is busy preparing a meal. I have come early to help. Soon the other family living in town will be over with more dishes to complete the meal.

The chicken is done. I get to taste a piece. It is finger-licking good! It will go well with the rice, vegetables, lentils, and rotis.

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Chicken Chatpata

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
An easy-to-make tangy or spicy (make it to your taste!) delicious chicken.

Ingredients

  • 1 lb chicken, skinned or boneless chicken breasts cut into bite-sized bits. (You can also use boneless skinless thighs)
  • 2 medium onions (chopped fine)
  • 2 large tomatoes (chopped fine)
  • ½ tsp turmeric powder
  • ½ tsp chili powder (or to taste)
  • ¼ tsp Salt 3 tbsp o3/4 c chopped green coriander (Cilantro) (or to taste)
  • ¾ cup green coriander (cilantro) chopped

Instructions 

  • Heat oil in wok or 8-10" skillet.  
  • Sauté onion until half brown (5-8 minutes).
  • Add the chicken and stir about 5 minutes until glazed, and it loses its pink color.
  • Add spices. Stir a few times for about a minute, and then add the tomatoes and salt. Stir once more for a few minutes.
  • Add chopped cilantro and stir a few times.
  • Cover and cook on low for about 10-15 minutes. Stir occasionally to make sure it is not sticking to the bottom of the pan.
  • Uncover and cook till oil starts to show on the sides of the pan.
  • Pour into a serving dish and garnish with some chopped cilantro.

Notes

You can serve this with a bowl of pilaf rice, plain rotis, or parathas. It tastes good with bread, too.
Course: Main Course
Cuisine: Indian
Keyword: chicken, spicy, dinner
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In Main Dishes

Sabut Moong Dal / Hara Moong Dal (Whole Green Moong Lentils)

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This dal is made from whole green moong (mung) beans (unhulled and unsplit) and is enjoyed in many states in India. The spices used and how it is cooked vary from state to state. Moong dal goes well with plain boiled rice, rotis, and other flatbreads. It is a good accompaniment with different sabzis (cooked vegetables).

Like all whole beans, this dal takes about an hour to cook on the stovetop. Since dals take longer to cook and don’t require that much attention while cooking (other than the occasional stir), this gives you enough time to prepare a quick sabzi or two to go with the dal and plain boiled rice or rotis.

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Sabut Moong Dal / Hara Moong Dal (Whole Green Moong Lentils)

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
A hearty dal (soup) rich in fiber, protein, and vitamins made with whole lentils, onions, tomatoes, and other spices!

Ingredients

  • 2 cups whole (unhulled) moong (mung) beans
  • 4-6 cups water
  • 4 flakes fresh garlic (chopped finely)
  • 1 inch fresh ginger root (chopped finely)
  • ¼ tsp tumeric powder
  • 1-2 dried red chili, whole (season according to taste)
  • salt (to taste)

Tadka (Tempering)

  • 2 tbsp cooking oil
  • ½ medium onion (chopped fairly fine)
  • 1 tsp garam masala, heaped (or to your taste)
  • ½ tsp cumin powder
  • red chili powder (optional or to your taste)
  • 2 tbsp freshly chopped coriander (for garnish)
  • 1 tbsp desi ghee or butter (optional)

Instructions 

To Cook

  • Pick and clean the moong beans of any grit.
  • Put into a heavy-bottomed deep 4-6 quart pot. Then wash well and drain. Add 5-6cups of tap water. Place on medium-high burner.
  • Add the chopped ginger and garlic, turmeric, red chili, and salt to taste.
  • Cover and bring to a boil. Lower heat a bit and simmer for 30-45 minutes, occasionally stirring until lentils are blended but not mushy.

Tadka (Tempering)

  • Heat the oil on medium heat and add the finely chopped onion.
  • Saut until the onions are half brown, approximately 5-6 minutes.
  • Add the tomatoes and cook for another 4-5 minutes.
  • Now add all the spice powders and stir for 30 seconds.
  • Add the seasoned mixture to the cooked dal, stir and cook another 5 minutes.
  • Turn off the heat and let sit for five minutes so that the flavor of the spices is better absorbed.
  • Pour into a deep dish, add the ghee or butter and garnish with freshly chopped coriander.
Course: Main Course, Side Dish
Cuisine: Indian
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