Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBeansandgrains - Lentil Dal W Vegetable Paullao
Famous Authors (View All Authors)
Beansandgrains - Lentil Dal W Vegetable Paullao Post by :sn13biz Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1763

Click below to download : Beansandgrains - Lentil Dal W Vegetable Paullao (Format : PDF)

Beansandgrains - Lentil Dal W Vegetable Paullao


1 teaspoon canola oil
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1/2 - inch piece of cinnamon stick
2 whole cloves
1/2 teaspoon chili powder
1 clove garlic, crushed
1 onion, thinly sliced
1 carrot, julienned
1/2 cup green beans, trimmed and sliced
1/4 red or green bell pepper, thinly sliced
1 small potato, peeled and cubed
1/2 cup cauliflower florets
1 1/2 cup quick cooking brown rice
3 cups hot water
1/2 teaspoon salt
1/4 cup frozen peas
1 tomato, cut in wedges
1/4 cup cilantro, chopped

1 cup red lentils, rinsed
4 cups water
1/2 teaspoon powdered ginger
1 teaspoon canola oil
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
2 teaspoons brown mustard seeds
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
Pinch cinnamon
Pinch cloves
1/2 teaspoon salt
2 tomatoes, chopped
1 tablespoon fresh lemon juice


Heat oil in a medium saucepan.

Add cumin seeds, turmeric, cinnamon, cloves, chili powder, garlic and onions and sauté 3 minutes.

Stir in vegetables and sauté 3 minutes more. Add rice and continue cooking 5 minutes.

Stir in water and salt and bring to a boil. Lower heat, cover and simmer 20 minutes.

Remove pullao from heat and let sit 5 minutes.

Before serving remove whole spices that floated to the top, stir in peas, and garnish with tomato and cilantro.

Put lentils, water and ginger in a medium saucepan and cook 20 minutes until lentils are soft.

Heat oil in a skillet until hot but not smoking.

Drop in cumin, fennel and mustard seeds. Cover skillet and remove from heat.

Shake pan until popping stops. Uncover, stir in garlic and cook until golden.

Stir in remaining spices, salt and tomatoes.

Add mixture to the cooked lentils and simmer 10 minutes. Before serving stir in lemon juice.
If you like this book please share to your friends :

Beansandgrains - Lentil Soup Beansandgrains - Lentil Soup

Beansandgrains - Lentil Soup
1 (16 ounce) package dried lentils 3 quarts chicken stock 1 bay leaf 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon grated nutmeg 5 drops hot chili sauce (e.g. Tabasco Sauce) 1/4 teaspoon caraway seeds 1/2 teaspoon celery salt 1/2 teaspoon ground black pepper 1 cup chopped carrots 1 cup chopped onions 1 cup chopped celery 1 tablespoon chopped fresh parsley 1/2 pound diced ham croutons Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high

Beansandgrains - Lentil Dahl By Bill Beansandgrains - Lentil Dahl By Bill

Beansandgrains - Lentil Dahl By Bill
1 C. gram pulse (channa dhal) 4 cups water4 tsp oil1 large cinnamon stick, broken into pieces 4 whole cardamoms 4 bay leaves 1/2 tsp. tumeric powder 1 tsp. fresh crushed ginger or 1/2 tsp powder 1 1/2 tbsp. sugar 4 tsp. salt 2 green chilles (optional)3 tbsp. ghee (ordinary butter will do) Wash gram. Bring water to boil in a large saucepan. Add gram and oil Cover and set temp. to low. When gram is tender (after an hour and a quarter), add cinnamon stick, cloves, whole cardamoms, bay leaves, tumeric, ginger, sugar and salt. Boil another 20