Years ago I used to make a chilli dish – the recipe comes from a dear friend who lives in the Grampians. It was a chilli that is often called “Mexican” although it is not, and includes coffee, chocolate and red wine. I gave up making it when I adopted a vegetarian diet. It was only recently that another friend reminded me that chilli without meat is possible – and also delicious.
Elwyn’s Chilli Beans was such a no-fuss recipe – a few essential ingredients cooked at the barely simmering heat level for hours until all was infused with chocolate, coffee, wine and chilli.
The success of a Bean Chilli, with our without meat, is the deep, dark richness of the sauce. I took Elwyn’s recipe and added favourite spices to deepen the flavours, a variety of vegetables to enrich the dish, and some walnuts – I made enough to feed our street! Luckily it freezes very well. It is quite a “meaty” dish with the walnuts adding a great texture.
Because this dish requires long and slow cooking, it can also be cooked at a low-moderate temperature in the oven.
Similar recipes include Borlotti Bean and Garlic Soup, Persian Stew with Winter Vegetables, Barley and Root Vegetable Stew, and Black Barley with Mushrooms.
Browse all of our Kidney Bean recipes, Borlotti Bean dishes, and all of our Stews. Or explore our Mid Winter dishes.
Continue reading “Chilli Beans”
Another addition to our Barley recipes is this dish with either Red Kidney Beans or Cannellini Beans. Hearty and filling, this is served piping hot as an accompaniment to your other dishes. It goes very well with vegetable dishes, for example, Stir Fried Vegetables with Red Chilli Paste.
It is definitely a Winter dish, with beautiful flavours of sage and onion and the heartiness of the beans and barley. There is nothing better than this simmering on the stove on a wet and cold Winter afternoon.
Are you looking for similar recipes? Try Barley with Crispy Tofu, White Bean Soup, and Kidney Bean Sundal.
We have other Barley recipes that you might like to browse, and other Red Kidney Bean recipes. Or explore our easy Late-Winter recipes.
Continue reading “Barley and Red Kidney Beans”
It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.
This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.
And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.
Are you looking for Urad recipes? You might like to try Buttery Urad Dal with Tomatoes, Urad Dal with Onions Four Ways, Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.
We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.
Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.
Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.
Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.
Continue reading “Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal”
In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.
Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.
Are you after similar dishes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Green Beans with Freekeh, Walnuts and Tahini, and Tawa Broad Beans.
Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.
You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.
Continue reading “Glorious Five Bean Salad”
A simple but exceptional Dal Makhani
The story of this Dal Makhani goes like this:
Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.
I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani | Home Style Dal Makhani”
Deep dark red with flashes of green, the joy of rajma sundal \ red kidney bean sundal.
Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious.
Equally delicious is Lentil Salad with Pomegranate Molasses.
Explore all of the Sundal Recipes, they are all quick and gorgeous. All of our Indian recipes are here, and our Indian Essentials are here. Or browse our Early Spring recipes.
Continue reading “Rajma Sundal | Kidney Bean Sundal”
A fragrant vegetarian dish from Goa in West South India.
The Portuguese occupied Goa for some 400 years or so, so the cuisine of Goa is multi-faceted. There’s the very traditional South Indian/Hindu food, food very much influenced by Portuguese/Catholic cuisines, and food from Muslim kitchens – they occupied Goa before the Portuguese. There are also the cuisines of other groups in Goa e.g. the migrant workers who come from the North of India to find labouring work. It is fascinating and layered.
Feijoada is a Portuguese dish that has been adopted and adapted by Goa. This is a vegetarian version, aromatic with spices, coconut and tamarind. In Goa it is usually made with a variety of black eyed peas grown locally, but here we adapt by using kidney beans.
Similar recipes include Urad and Kidney Bean Dal, Rajma Sundal, and Capsicums with Kidney Beans and Feta.
You might like to try our recipes from Goa, or browse our recipes using kidney beans . Explore all of our Indian recipes, and our Indian Essentials are here. Be inspired by our Early Spring dishes.
Continue reading “Goan Kidney Bean Feijoada (Vegetarian)”
Not a fancy dish, Capsicums Stuffed with Kidney Beans and Feta is a comfort dish. A dish for cold Friday nights in front of the TV.
With the remains of a bag of lentils sitting forlornly on the kitchen bench, I came across a recipe for Capsicums stuffed with Kidney Beans in my pile of hand written recipes saved over years. I am also a sucker for stuffed vegetables. So when this recipe turned up, I knew that I had lunch in the bag.
This isn’t a fancy dish. It is a comfort, homely, family dish that can be served for a quick, warming lunch or with a salad for a dinner eaten in front of the TV.
You might also like to try Stuffed Pimento Peppers, Baked Peppers with Cherry Tomatoes, Drying Capsicums for Snacks, or Bhajji, Indian Vegetable Fritters.
Or browse all of our Kidney Bean recipes and all of our Stuffed recipes. Our Capsicum recipes are here. Find some inspiration in our Mid Spring recipes. Continue reading “Capsicums Stuffed with Kidney Beans and Feta”
Urad lentils are mostly used in Nth Indian dishes, and it enjoys long and slow cooking.
Most Indian lentils come in four ways:
- Skinned, whole
- Skinned, halved
- Unhulled, whole
- Unhulled, halved
and amazingly, each one has a different taste, different properties, are best for different dishes. I was out of urad (black gram) this week, and my trip to the Indian grocer yielded four different packages.
Urad dal is quite special indeed. I love it a lot. Mostly Nth Indian in style, it takes to long and slow cooking very well. For Mah ki Dal we use whole unhulled lentils.
You might like to try different Dal Makhani recipes, and other Mah ki Dal Recipes.
There is also a Unhulled Urad and Rajma recipe, another sister to Dal Makhani. For more information on Urad, go here.
Other Urad Dal recipes include Urad Dal with Onions Four Ways, Urad Dal Rice, Amritsari Dal, and Urad with Coconut, Coriander and Tomatoes.
Try other Dals as well – Masoor Dal with Green Chillies, Mung Dal with Ghee and Spices, and Aamti.
Browse all of our Dal recipes and all of our dishes using Urad Dal. Our Indian recipes are here. Or find inspiration in our Late Winter recipes.
Continue reading “Mah ki Dal (Kaali Dal) and Maash ki Dal”
Urad is one of my favourite lentils, comforting and nourishing, but you do have to know and respect its properties.
I would not have known it when I first made this recipe, but it is a sister of Dal Makhani. It uses yoghurt instead of butter and cream and whole urad rather than split. I reckon it might be a good slow cooker dish. It isn’t a traditional Dal Makhani, and diverts somewhat from the traditional recipes, but it is delicious and is very very easy. I first made it to use up the Urad Dal in the pantry. And what a surprise it was! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.
Feel free to browse other recipes from our Retro Recipes series. You might also liked our Madhur Jaffrey recipes. There are a number of Dal Makhani recipes also.
Continue reading “Whole Unhulled Urad and Rajma | A Slow Dish with Urad and Kidney Beans”