1 1/2 c Yellow mung beans

2 tb Arrowroot

1 c Sugar

1/4 c Coconut milk

1/4 ts Salt

Soak the mung beans in 2 c water for 20 minutes.
Drain &
place in a large pot.
Add 10 c water & cook over medium heat,
uncovered, for 15 minutes.
Dissolve the arrowroot in 1/4 c hot
water & stir into the mung beans.
Add the sugar & cook,
stirring, for 15 minutes, or until all the water has been absorbed.
Remove from the heat.
In a small pot, heat the coconut milk with
the salt for 5 to 7 minutes or until it begins to boil.
Serve the
pudding in individual bowls, topped with 1 tb coconut milk.
It will
keep in the refrigerator for 1 week & may be served either hot
or cold.

1/2 c Toor daal

-OR- mung beans or lentils 1 1/2 c Water

1/2 tb Vegetable oil

1 ts Cumin seeds

1/8 ts Asafetida or “hing” (opt.)

1 sm Dry, whole red chili

1 ts Salt

3/4 ts Fresh green serrano chilies

- (minced) 2 ts Brown sugar or honey (opt.)

1/2 ts Turmeric powder

2 tb Tomatoes, chopped

1 tb Fresh cilantro, chopped

- (optional) 1 tb Yogurt; -OR-

1/2 ts Lemon or lime juice

‘Daal’ refers to a variety of lentils, peas and beans that are
used to make soups and stews also known as ‘daal’.
This recipe
calls for ‘toor daal’, split yellow pigeon peas, but you can
substitute mung beans or red lentils.
Vaghar, the method used here
to saute spices in oil is a basic Gujarati cooking technique used
in making most dishes.
DIRECTIONS:
===========
Cover daal with
water and soak 30 minutes.
If using a pressure cooker, reduce
soaking time to 10 minutes.
Discard soaking water in a large
saucepan or pressure cooker.
Cook 50 minutes by conventional method
or 15 minutes in a pressure cooker.
If using red lentils, cook 30
minutes by conventional method or 10 minutes in pressure cooker.
For a souplike consistency, add 1/4 to 1/2 cup more water if
needed.
Puree daal with a handheld electric blender or in a food
processor.
Heat oil in a small skillet over medium heat.
Add cumin
seeds and asafetida.
Cook until cumin seeds turn golden brown,
about 1 minute.
Add to the daal and bring to a boil.
Stir in
chilies, salt, sugar, turmeric and tomatoes.
Lower heat and simmer
uncovered 5 minutes.
Remove daal from heat.
Stir in cilantro and
yogurt or lemon juice and serve immediately.
Makes 3 to 4 servings
Calories per serving: 116 Grams of fat: 2 % Fat calories: 16
Cholesterol: 0 mg Grams of fiber: 2.5 Source: Delicious! April 1994
Typed for you by Karen Mintzias

1 lb Ground Beef

1 lb Ground Pork

1 lb Steak

1 x Bell Pepper

3 x Medium Onions

1 x Bunch Green Onions

3 x Celery Stalks

2 cn Kidney Beans

Jalapeno Peppers to taste 1 t Tobasco

2 oz Chili Powder

1/4 ts Cayenne Pepper

1 t Cumin

Garlic to taste 1 d Paprika

Sage and Oregano 1 cn Canadian Beer

1 x Shot of Tequila

16 oz Can of Tomatoes, blended

1 sm Can of Tomato Paste

1) Saute onions in butter.
Add chopped pepper, celery

and green onions.
Add peppers, spices, tomatoes and tomato
paste.
Add beer and tequila.
2) Brown meat in olive oil and add to
the mixture.
Cut

the steak into small pieces and brown.
DON’T USE THE FAT.
3)
Stir it up and let it cook.
Don’t use a lid.
It

usually takes 2 hours or more.
4) Wait until it’s almost done to
put the final

adjustment on the spices.
Add the beans about 1 hour before it
is done.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

1 md Onion, diced

5 Cloves garlic, minced

5 Patty pan squash, sliced

2 md Zucchini, sliced

1 Potato, cubed (note that one

Cubed equals one 6 Roma tomatoes, halved

1 cn Garbanzo beans, drained

1/4 c Brown lentils

2 T Brown miso paste

1 T Each marjoram, rosemary,

Oregano Black pepper to taste 1 T Olive oil

5 c Water

x (optional) splash of white Wine or sake Saute the onion and
garlic in a bit of olive oil until the onion turns translucent.
Add
the tomatoes and saute for a few minutes; add the patty pan and
zucchini squash, saute for another few minutes.
Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce
heat, simmer for about 10 minutes.
Add the lentils, potatoes, and
spices, simmer for another 20-30 minutes until the lentils are
done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94
Issue #175 Aug.
18, 1994.
Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1 1/3 cups small red beans (I’m sure red kidney beans would be
fine) 1 onion, peeled 1 carrot, peeled and coarsely chopped 1
celery stalk and coarsely chopped 5 pitted dried prunes 1/4 cup
balsamic vinegar 2 t tamarind concentrate 1 t Chinese chili and
garlic paste 3/4 t coriander seeds 1/4 t fenugreek 1/4 cup chopped
fresh cilantro Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain.
Combine onion, celery, carrots, and beans in a soup pot.
Add enough
water to cover beans by 3 inches.
Bring to a boil, reduce heat, and
simmer till beans are tender but not mushy, approximately 55
minutes.

If using a pressure cooker and non-soaked beans, bring beans and
4 cups of water to high pressure for 1 minutes, remove from heat
and let sit for 10 minutes.
Open, drain beans.
Return beans to
pressure cooker, add onions, celery, carrot, and 4 cups fressh
water.
Bring to high pressure for 15 minutes.
Turn off heat, bring
pot to sink and run under cold water to reduce pressure.
Open and
check beans to see if they are fully cooked.
If not, simmer
uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive
pan and simmer for 15 minutes (don’t boil hard).
Remove prunes and
chop finely.
Add prunes back to vinegar.
Add tamarind concentrate
and chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to
powder.
Lightly grind coriander seeds.
Add both to vinegar mixture.
Mix well.

Combine beans and vinegar mixture.
Chill for 2 hours.
When ready
to serve, mix in 1/4 cup cilantro and top with sliced red
onion.

Source:Please to the Table

NOTES: The official title to this recipe is “Red Beans with
Tamarind and Balsamic Vinegar”, but I call it “You’ve Got To Be
Kidding Beans”.

Here ’tis.
I give pressure cooker instructions (what I did,
although given it’s meant as a cold salad, overnight soaking + slow
simmering would help preserve the skins and make it more
presentable) as well as the original directions.