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Gala Hua Dal (Cooked Lentils, Peas, and Beans



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Gala Hua Dal (Cooked Lentils, Peas, and Beans

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Gala Vegetable-Nut Pate'
Categories: Appetizers, Vegetables, Vegetarian
Yield: 1 Servings

1 c Raw pecans
1 c Raw walnuts
1 c Raw sunflower seeds
3/4 c Chopped onions
2 tb Spike seasoning
2 1/3 c Bottled water
1/2 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1/2 c Grated carrots
1/2 c Grated zucchini
1/2 c Diced red bell peppers
Bell peppers
red, yellow and green
hollowed out in center
Lettuce leaves
Assorted crudites

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food
processor, and process 25 to 30 seconds. Pour mixture into medium-sized
bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell
pepper cups on bed of lettuce surrounded by cucumber & zucchini slices,
celery, carrot & jicama sticks.


Ingredients:

E *****

This is the basic recipe for cooking lentils or beans. Many southern and
southwestern regional recipes call for cooked lentils or beans to be
stirred gently into a dish near the end of cooking. Therefore, it may be a
good idea ot make them a day ahead and have them ready when you begin the
actual cooking.

Makes 4-1/2 Cups Thick Lentil or Bean Puree

1-1/2 cups yellow lentils (arhar dal) or, red lentils (masar dal), yellow
split peas (supermarket variety), or yellow mung beans (moong dal)

1/4 teaspoon tumeric 4-1/2 cups water

1. Pick lentils, peas, or beans clean and wash thoroughly in several
changes of water.

2. Put the lentils, peas, or beans in a deep pot along with the tumeric
and 4-1/2 cups water; bring to a boil. (Be careful, they foam a lot.) Stir
often to make sure they do not lump together. Cook over medium heat,
partially covered, for 40 minutes (25 minutes for red lentils and mung
beans). Cover, reduce heat, and continue cooking for an additional 20 to
25 minutes (10 minutes for red lentils and mung beans) or until soft.

3. Turn off heat and measure the puree. There should be 4-1/2 cups puree;
if not, add enough water to bring to that quanity. For a more ground puree,
beat lentils, peas, or beans with a whisk for 3 to 5 minutes. Cooked dal
can be kept for 3 days, refrigerated. Cooked lentils and beans thicken
considerably and become gelatinous with keeping. They also reduce in
volume considerably. Therefore remember to make allowance for such
evaporation.

My Note: I always end up beating them with a whisk as it velvetizes the
soup. There is no need to use something like a food processor .... I think
it would end up making the ingredients too fine and would ruin the texture
of the soup. Also, I refrigerated them for both 1 day and then later 2
days and found that indeed, it did thicken .... I simply put them in a pot
and added a cup or two of water and simmered until I got the consistency I
wanted .... thick but with some liquid as this is not meant to be a soup in
which a spoon will stand up

Recipe By : Pat Gold <plgold@IX.NETCOM.COM>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Serves:

1 Servings
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