Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Eat Like You Give A Damn: Recipes for the New Ethical Vegan Published on November 28, 2015 Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs Print this recipe Ingredients: 1/2 cup rye or wheat berries 1 cup Puy (French) lentils 1/2 cup green lentils 2 1/2 cups vegetable stock or water 1/3 cup sun-dried tomatoes 1 small red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tablespoons balsamic vinegar 1 teaspoon sea salt, or to taste 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives 2 tablespoons fresh thyme or 2 teaspoons dried 1 clove garlic, minced 3 1/2 tablespoons olive oil 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander fresh cracked black pepper to taste baby kale leaves or other salad greens to serve Instructions: Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender. Drain and set aside. Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook. While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Meanwhile, mix the onion, jalapeño, balsamic vinegar and salt in a large bowl. Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking. Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine. Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month. I am also sharing with Jac's Meat Free Mondays weekly event.

Other lentil dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Beet, Lentil and Vegetable Soup
Rice and Lentil Indian Pancakes

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

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Chickpea Flour Fudge

This might indeed be the easiest and tastiest fudge I've ever made, and it's not your typical fudge. This delicious confection is made with toasted chickpea flour with a dash of cardamon and some lightly toasted sesame seeds. These days most everything I make is dairy-free, but this time around I went with butter. If you want to make it vegan, use coconut oil instead. I'm sure it would be just as good.

Slightly crumbly yet creamy at the same time, the taste and texture of this fudge reminds me of both halva and buttery shortbread — a none-too-sweet shortbread halva if you wish. All you need is a few small bites for a boost of protein. Once again, I've made a treat that can be enjoyed for breakfast without guilt, and this would make a fantastic Christmas treat for those looking to cut down on the seasonal decadence. These did not last long. But if you have any leftover, store them in the refrigerator in a covered container.

Chickpea Flour Fudge

Recipe by Lisa Turner Adapted from The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day Published on November 25, 2015 A simple buttery chickpea flour and sesame seed fudge — a none-too-sweet unique and nourishing shortbread-style snack Print this recipe Ingredients: 1 teaspoon sesame oil 1 cup chickpea flour (besan) 1/2 cup (1 stick) unsalted butter or coconut oil, melted 2/3 cup coconut sugar 1/4 cup water 1/2 teaspoon ground cardamom 1/2 teaspoon sea salt 2 tablespoons lightly toasted sesame seeds Instructions: Line a standard 9-inch loaf pan with parchment paper, leaving some overhang to remove the fudge after set. Grease the paper with a bit of oil. In a large non-stick skillet, heat the sesame oil over medium heat. Toast the chickpea flour for 3 to 4 minutes, stirring constantly, until the flour is a little browned and emits a nutty aroma. Add the butter or coconut oil to the pan and stir until the mixture turns into a thick gravy — about 5 minutes. Transfer to a medium bowl. Wipe out the pan. Put the sugar, water, cardamon and salt into the skillet over the same heat and simmer, stirring, until the sugar is dissolved and the mixture has thickened slightly — about 5 minutes. Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy, taking care to stir. Stir in the sesame seeds and transfer the mixture to the prepared loaf pan. Press down to evenly cover the pan. Cover the pan with plastic wrap or foil and chill in the refrigerator until firm for 5 hours or overnight. Remove the fudge from the pan using the edges of the parchment paper, and cut into small pieces with a sharp knife on a cutting board after letting the fudge sit for 10 to 15 minutes at room temperature to soften up. Store any remaining fudge in a covered container in the refrigerator. Makes about 16 bite-size squares

Other healthy treats to enjoy from Lisa's Kitchen:
Raw Cocoa Nut Butter Cups
Raw Peanut Butter Cocoa Maple Squares
Essentially Raw Pumpkin Bites
Mini Tahini Cups with a Creamy Coffee Date Filling

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Audio: Sweet silence for a change!

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Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.

Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.

The earthy flavors of the dals are layered with the aromatic tastes of cinnamon, cardamom, cloves and nutmeg, along with a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato, all tempered by creamy coconut milk and completed with a bit of bitterness from dried fenugreek leaves. One mouthful is such a fusion of wonderful taste sensations that no one will believe it is so straightforward to prepare. Serve with rice and favorite Indian savory breads, such as naan.

Classic Dal Makhani with a Vegan Twist

Recipe by Lisa Turner Cuisine: Indian Published on November 20, 2015 A classic warm, creamy and fragrant spiced Punjabi bean curry turned into an equally delicious vegan preparation Print this recipe Ingredients: 3/4 cup whole dried urad beans (black gram) 1/4 cup dried red kidney beans 1 cinnamon stick 1/2 teaspoon turmeric 3 3/4 cups water 3 medium tomatoes, chopped 1-inch piece ginger, minced or grated 2 cloves garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 1/2 to 1 teaspoon paprika 1/2 teaspoon ground coriander 1/2 teaspoon liquid smoke (optional) 1 teaspoon garam masala   2 tablespoons coconut oil 1 teaspoon cumin seeds 3 whole cloves 3 green cardamon pods 2 black cardamon pods small handful of dried curry leaves 1/2 teaspoon Kashmiri chili powder 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon asafetida 3/4 cup coconut milk small handful of dried fenugreek leaves (methi), crushed 1 teaspoon sea salt, or to taste Instructions: Rinse the urad beans and kidney beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and add the cinnamon stick, turmeric and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 50 minutes. While the beans are cooking, combine the tomatoes, ginger, garlic, chilies, paprika, coriander, liquid smoke if using, and garam masala in a small food processor or blender. Pulse until a smooth purée is formed. Add a little water if necessary. Heat the coconut oil in a skillet over medium heat. When hot, add the cumin seeds, cloves, cardamon pods and curry leaves. Cook for a few minutes until fragrant. Add the chili powder, nutmeg or mace and asafetida to the pan. Stir for a minute. Now add the puréed tomato mixture and cook, stirring often, for about 10 to 12 minutes until thickened. Add this mixture to the beans and pour in the coconut milk. Mash some of the beans with a fork or potato masher and simmer for another 15 minutes, stirring often. Add the fenugreek leaves and salt, stir well, and serve hot with fresh cooked white basmati rice. Makes 4 servings

You might perhaps want to try these recipes featuring urad dal:
Spicy Urad Dal with Cauliflower and Peas
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal Tomato Soup
Savory Rice and Urad Dal Pancakes (Dosas)

On the top of the reading stack: Eat Like You Give A Damn: Recipes for the New Ethical Vegan

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Quick and Easy Spelt Tortillas

Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.

I served these up with pumpkin falafel and a lemon tahini sauce. Use them for anytime that you want to serve up a wrap. They keep well for a few days in a sealed ziploc bag.

Quick and Easy Spelt Tortillas

Recipe by Lisa Turner Adapted from Oh She Glows Cuisine: Mexican Published on November 16, 2015 Quick and easy homemade spelt flour tortillas — great for wrapping Print this recipe Ingredients: 2 cups spelt flour + more as needed 2/3 teaspoon sea salt 1/2 teaspoon baking soda 3/4 cup almost boiling water 1 tablespoon olive oil + more for brushing Instructions: Whisk together the flour, salt and baking soda in a large bowl. Stir in the hot water and oil until the dough comes together. Knead a few times, adding a bit more flour if the dough is too sticky, and shape into a ball. Divide the dough into 6 or 8 pieces. Cover the bowl with a clean kitchen towel so the dough doesn't dry out. Preheat an unoiled non-stick skillet over medium heat. Lightly dust a board with flour. Roll out a piece of the dough with a dusted rolling pin into a circular shape until paper thin. Lightly brush with a bit of olive oil. Transfer the tortilla, oil side down, into the skillet. Cook for 30 seconds, flip the tortilla, and cook for another 30 seconds or until golden. Remove from the skillet, transfer to a plate, and cover with a clean kitchen towel. Repeat for the remaining tortillas. Store any leftover tortillas in a plastic ziploc bag at room temperature. Makes 6 large or 8 medium tortillas

Other flatbreads from Lisa's Kitchen you might enjoy:
Whole Wheat Sweet Potato Flatbreads
Fenugreek Roti
Sri Lankan Coconut Roti
Besan Roti

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Baked Pumpkin Falafel with Tahini Lemon Sauce

I positively adore falafel. That's not surprising as I adore little bites. I've experimented with many different kinds, including ones featuring quinoa, green peas and sweet potato. As it is pumpkin season, I figured that would just be the right mix with chickpeas and some spices. Certainly rather unorthodox, as I cooked the chickpeas before adding them to the mixture — often they are just soaked overnight and drained — and as I was combining everything, I thought, why not throw in some sun-dried tomatoes for an extra bit of flair. I also baked them instead of frying because I'm not a big fan of oily foods. Moist with a slightly crisp exterior, these mildly spiced falafels just might be a new favorite.

I will say that these were a big hit when I served them up last weekend for dinner along with some homemade spelt tortillas and a tahini sauce that was actually cheesy despite being completely vegan. I added some nutritional yeast, along with the garlic, tahini and tart lemon juice.

I typically always have roasted pumpkin purée in the freezer for several months after fresh pumpkin is no longer available, but you could use canned pumpkin purée as long as it isn't spiced or sweetened, or sweet potato or other squash if you prefer.

Baked Pumpkin Falafel with Tahini Lemon Sauce

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 12, 2015 Soft creamy spiced chickpea and pumpkin falafels served with a tangy tahini lemon sauce Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/3 cup sun-dried tomatoes 1 cup unsweetened pumpkin purée 1 small red onion, chopped 1 jalapeño, seeded and chopped 2 cloves garlic, chopped 1/4 cup fresh parsley, chopped 4 tablespoons olive oil 1 1/2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon dried red chili flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamon 1 teaspoon sea salt 1/4 cup chickpea flour (besan), or as needed Ingredients: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Add the sun-dried tomatoes, pumpkin purée, onion, jalapeño, garlic, parsley, olive oil, cumin, coriander, turmeric, chili flakes, cinnamon, cardamon and salt to the food processor. Process until smooth. Transfer to a medium bowl and stir in the chickpea flour. The mixture should be soft but not too moist. Adjust the flour as needed. Chill in a refrigerator for 30 to 60 minutes. Preheat an oven to 400°. Line a baking sheet with parchment paper. Shape the falafel mixture into small 1-inch balls. Bake for 15 minutes, gently turn them over, and bake for another 10 minutes until golden. To make the sauce, whisk together all of the ingredients in a medium bowl until creamy. Add water as needed to thin out the mixture. Makes 18 1-inch falafels

Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Sweet Potato Falafel
Green Pea Falafel

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No-Bake Peanut Butter and Cocoa Fudge

I positively adore raw treats. As a savory type of gal, I do like a bit of sweet here and there, but I'm not into desserts or snacks laden with refined sugars. There are many advantages to this rich and creamy fudge recipe. First, you get a good dose of protein from natural peanut butter and healthy fats from the coconut oil and butter. Second, the recipe is so simple that I didn't even have to pull out my cumbersome food processor. Honestly, my food processor works well, but the design is dreadful because it's such a pain to clean — clearly the people who came up with it never did dishes! After the coconut oil and butter are melted, all the ingredients get combined in one bowl and then transferred to a pan. Pop in the freezer to set, cut into little bites, and store in the refrigerator for up to a week or so. And finally, of course, they're delicious!

These are also perfect for a quick breakfast bite in the morning. I'm not a big breakfast person, so a little nibble of this fudge is just about right to keep me going until lunch time. The combination of peanut butter and cocoa is not to be resisted, especially when you add in some maple syrup and vanilla. Exquisite.

No-Bake Peanut Butter and Cocoa Fudge

Recipe by Lisa Turner Published on November 9, 2015 Simple, rich, creamy and wholesome no-bake cocoa and peanut butter fudge Print this recipe Ingredients: 1/2 cup coconut oil 1/2 cup coconut butter 1/3 cup cocoa powder 1/4 cup natural peanut butter, chunky or smooth 1/4 cup maple syrup 1 tablespoon vanilla extract Instructions: Line a standard 9-inch loaf pan with parchment paper, leaving some of the paper hanging over the edges of the pan for easy removal. Melt the coconut oil and butter in a small saucepan over low heat. In a medium bowl, combine the melted coconut oil and butter, cocoa, peanut butter, maple syrup and vanilla. Transfer to the prepared pan and pop into the freezer until firm — about 1 to 2 hours or overnight if you wish. Place in the refrigerator for 30 minutes before serving. Use the edges of the parchment paper to remove the fudge and cut into small squares. Makes 14 to 16 small squares

Other raw treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Cocoa Maple Squares
Raw Pistachio Cashew Halva
Raw Peanut Butter Cookies
Mini Tahini Cups with a Creamy Coffee Date Filling

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Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I'm already buried in them — but it's an interesting and inspiring one. It's all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I've come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soya-free. And because chickpea flour is the focus, all of the recipes are high in protein which is important for vegetarians and non-vegetarians alike. Most of the recipes are suitable for vegans too, and those that contain dairy are usually accompanied with suggestions on how to make the recipe vegan.

Who knew there could be so many recipes for chickpea flour?

The first recipe I tried was this moist and satisfying bread that is really more like a savory cake. The addition of tangy sun-dried tomatoes and earthy spinach makes each bite a taste experience that you won't soon forget. It's wonderful for breakfast, lunch, as a snack, or as an accompaniment for a main dinner dish.

I received a copy for possible mention or review on my blog. A bonus for my readers is that I am able to offer a copy to one lucky reader in the US or Canada. All you need to do is leave a comment on this post by November 30. I will choose a random winner. Please do leave an email address so I can contact you if happen to win.

As always, the opinions expressed here are my own.

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

Recipe by Lisa Turner Adapted from The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day Published on November 6, 2015 Soft, moist savory gluten-free and protein-rich bread made with chickpea flour, sun-dried tomatoes and spinach Print this recipe Ingredients: 2/3 cup sun-dried tomatoes 2 tablespoons ground flax seed 6 tablespoons warm water 1 3/4 cups chickpea flour (besan) 1/3 cup nutritional yeast 1 tablespoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons dried basil 1 teaspoon sea salt 3/4 cup almond milk 1/4 cup olive oil 2 teaspoons coconut sugar 10 oz (300 g) frozen spinach, thawed (squeeze out as much liquid as possible) Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Soak the ground flax seeds with the water in a small bowl and let sit for 5 minutes to thicken up. Preheat an oven to 350°. Lightly grease a 9-inch square baking dish with oil. Line with parchment paper, leaving enough to hang over the sides. Lightly grease the paper. In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder, baking soda, basil and sea salt. In a medium bowl, whisk together the flax seed and water mixture, almond milk, olive oil and sugar until well combined. Stir the wet mixture into the dry mixture until just blended. Stir in the spinach and sun-dried tomatoes. Transfer to the prepared pan and spread evenly. Bake for 25 minutes, until the edges are golden brown and a cake tester inserted into the middle of the bread comes out clean. Leave the bread to cool in the pan for 10 minutes. Lift the bread out of the pan using the edges of the parchment paper and transfer to a wire rack to cool. Remove the paper, transfer to a cutting board, and cut into 16 pieces. Notes: I made this recipe vegan by using a flax seed mixture, but you could use two eggs instead. The almond milk can be replaced with dairy milk. A 1/2 cup of crumbled feta or goat cheese could be used instead of the nutritional yeast. Stir it in with the sun-dried tomatoes and spinach. Makes 1 9-inch loaf

Other recipes using chickpea flour from Lisa's Vegetarian Kitchen to enjoy:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Basmati Rice Spiked with Chickpea Flour Dumplings

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Spicy Black-Eyed Pea Sambar

One doesn't have to be of Indian descent to enjoy Indian cooking and flavors. In fact, although I was born and raised here in Ontario, Canada, it became my favorite cuisine by far to cook and eat only shortly after becoming vegetarian. And considering India has a strong vegetarian culture, it seemed like a perfect fit, especially for someone who appreciated food with finesse. I was amazed by the multitude of spices and styles and the vast array of not only mains, but appetizers, savory breads and desserts. The more I researched and experimented in my own kitchen, the more I was enchanted by the uniqueness and variety that characterize the different regions of Indian. When you factor in the influences from other nearby cultures and the crossover between the regions within Indian itself, the magic that one can work in their own home kitchen is awe inspiring.

As a result of British interests and control of Indian, Indian food was eventually popularized in Britain. Immigration also resulted in the popularity of Indian cooking world wide.

The vast majority of offerings at Indian restaurants I have encountered on this side of the globe seem to be heavily influenced by North India creations, often with an Anglo-Indian twist. But the availability of ingredients in the modern age make it possible for home cooks — or restaurants if they choose — to experiment with a variety of regional creations with attention to traditional preparations with or without a fusion twist.

Early on I became particularly smitten with South Indian dishes. North Indian dishes tend to be less spicy, and the focus is more on dairy and such popular cheeses such as paneer and breads such as naan and roti. Rice is a staple in both cuisines, but South Indian cooking gives rice a more primary role. Dosa, a fermented crêpe with rice and lentils is a staple, and fried fritters such as vada and steamed savory cakes like idli are also signature. Tamarind and coconut milk are often central to many of the dishes served and central to a traditional meal are soupy rasams and sambars which are a lentil and vegetable based thick soup-like course.

The sambar I feature here features earthy black-eyed peas rather than lentils, with tamarind for a sweet and sour element, a healthy dose of spices, including my homemade fragrant sambar powder, a bit of red pepper and some tomato for a bit of tanginess. This might not be the most traditional of creations, but it surely went well with some steaming hot basmati rice.

Spicy Black-Eyed Pea Sambar

Recipe by Lisa Turner Cuisine: South Indian Published on November 3, 2015 A thick and zesty south Indian black-eyed pea and tomato curry seasoned with an array of spices and flavored with sweet and sour tamarind Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1/4 cup tamarind pulp, soaked in 1 1/2 cups hot water for 1 hour 1 1/2 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 2 dried whole red chilies, broken into bits 1/2 teaspoon fenugreek seeds 1 teaspoon split urad dal 1/2 teaspoon asafetida small handful of dried curry leaves 1 small red onion, finely chopped 1/2 tablespoon fresh ginger, minced or grated 1 fresh red chili, seeded and finely chopped 2 to 3 teaspoons sambar powder, to taste 1 teaspoon turmeric pinch of cayenne (optional) 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste 2 teaspoons coconut or brown sugar 1 red bell pepper, seeded and chopped 1/4 cup fresh parsley, chopped Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add a pinch of turmeric and bring to boil. Reduce heat to medium-low, cover, and simmer for 40 minutes or until the peas are tender but not falling apart. Drain and set aside. Meanwhile, soak the tamarind pulp in 1 1/2 cups of water for 40 to 60 minutes. Drain the water in a bowl through a sieve, pressing as much water out of the pulp as possible. Discard the pulp and set aside the water. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds, dried chilies, fenugreek seeds and urad dal. Stir and fry until the seeds darken a few shades and the mustard seeds turn grey and begin to pop. Stir in the asafetida, and then immediately add the onion. Sauté the onion for about 5 minutes until it is translucent. Add the ginger and fresh chili and continue to fry for another minute or so. Toss in the sambar powder, turmeric and cayenne if using, and stir for another minute. Stir in the tomato, salt, sugar and red pepper. Simmer, stirring often, until the mixture begins to thicken, about 5 minutes. Add the tamarind water along with the black-eyed peas and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 6 to 8 minutes to blend the flavors. Add more water as needed. Stir in the parsley and serve hot with rice and/or savory flat breads. Makes 4 to 6 servings

Other sambars to enjoy from Lisa's Kitchen:
Drumstick Sambar with Seared Eggplant
Vegetable Coconut Sambar
Bangalore Sambar with Toor Dal and Lima Beans
Tamarind Sambar

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My Legume Love Affair #88 - October 2015

It's my pleasure to once again be hosting MLLA. This is edition #88. Thanks to everyone who took the time to share a legume creation and thanks as always to Susan for starting this event that I have now been administrating since 2013. A special thanks to our guests hosts too for helping us keep this event going for so long and of course to all of the contributors over the years.

Help me to make it to edition #100. I am looking for guest hosts for 2016. Send me an email or leave a comment on this post if you are interested in hosting.

And now onto some mouthwatering recipes. We have 12 delicious creations this time around. Chickpeas were certainly popular this month.

Chana Saag

from Sara of The Green Genie. Chickpeas and spinach shine in this dish along with tamarind for a bit of sourness and coconut nectar for a wee bit of sweetness.

Chickpea Burger

submitted by Divya of Sprinkle Some Salt. Chickpeas are always a favorite and they are great turned into vegetarian patties with some spice. Top with sliced onion and tomato or whatever suits your fancy.

Punjabi Chole, Chana Masala

offered up from Asiya of Yummy Indian Kitchen. Chickpeas certainly are a popular legume and this lovely dish is made in a traditional style and served up with fried poori bread. Yes please.

Green and White Chili Bowl

from Janet of The Taste Space. I'd love to cuddle up with a bowl of this chili on a cold night. Lots of legumes in this zesty and spicy bowl, including cannellini beans and chickpeas. Add some spinach and corn and you are in for a healthy meal.

Falafel with Spelt Flatbread

from Kirsten of Kirsten's Kitchen to Yours. I never can resist falafel and here it's served up with freshly made spelt breads and tahini sauce. Now that's an ideal meal.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce.

This is my contribution this month and this recipe is a crowd pleaser. Black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a rich homemade tomato sauce and topped with avocado cream sauce.

Creamy Hummus

submitted by Elizabeth of Elizabeth's Kitchen Diary. It's certainly true that you can never have enough recipes for hummus. With some freshly toasted and ground cumin, along with a bit of cayenne, this incredibly creamy hummus likely won't last long.

Aubergine and Borlotti Bean ‘Meat’ Balls

shared by Jen of Chardonnay and Samphire. I adore little bites and these "meatballs" featuring borlotti beans, aubergine and oats served up with a chunky tomato sauce have my mouthwatering.

Suyyam

offered up by KP of Myriad Musings. Chana dal is the shining legume in this mostly traditional deep fried delight with a sweet and spicy filling that was prepared in celebration of Saraswathi Puja. I'm intrigued by these little bites of goodness.

Butternut Squash and Butterbean Soup

shared by Linzi of Lancashire Food. Just the sort of soup to warm your bones on a cold autumn evening, this lovely soup features butterbeans and squash and just a bit of chili for some heat. Use pumpkin if you have some instead of the butternut variety.

Chickpea Flour Rolls (Gujarati Khandvi)

shared by Sadhna of Herbs, Spices and Tradition. I've always wanted to make these elegant chickpea bites that include yogurt and then made into a paste and gently wrapped and filled with chilies, coconut and seeds. The trick for these is to get the cooking time right.

Pumpkin Falafel

submitted by Jagruti of Jagruti's Cooking Odyssey. I never tire of falafel and these healthy roasted ones include pumpkin, heat from chilies and earthy aromatic spices along with chickpeas and fresh herbs. Simply divine.

And that concludes the October 2015 roundup. Sadhna of Herbs, Spices and Tradition is hosting the November 2015 edition - #89. Be sure to visit her site for details and join in the legume fun.

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