The Lion's Rear

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A short Book of Recipes for making roam:Indian style bean dishes

The recipes in this ebook and on my blog reflect that attitude: They are a mix of dishes: Some that resemble traditional versions more closely, some where you can make out a family resemblance to a traditional dish, and others where you have to squint quite a bit. The headnotes to the recipes will give you a sense of which is which

File: file:~/org/data/20/210924T174514.765083/IndianBeans-ebook-Final.pdf file:~/org/data/20/210924T174514.765083/IndianBeans-ebook-Final.pdf

I hate making these as tables, but if I do, I can extract ingredient lists for shopping at some future date... this is probably a form of roam:Premature Optimization ...

The style of some of these recipes is very interesting, the way the beans are prepared apart from the spices and oil, it lets you really make sure the spices stay in the heart of the dish. Previously, and in my Simple One-pot Daal for example, the masala is created and then water and beans are added all in at once. I could do this in "two pot" and it would probably be much but.

roam:Arnab Chakladar is a professor of postcolonial literature at roam:Carleton College in Minnesota. He blogs about food and drink at My Annoying Opinions (http://myannoyingopinions.com), and can also be found on Twitter (@whiskyopinions) and on Instagram (@myannoyingopinions).

Recipe:

• soak the tamarind in the hot water for about an hour

• meanwhile, toast cumin seeds until they become aromatic. Cool and grind

• Pulp tamarind iwth fingers, pick out as many seeds and hulls as possible

• finish pulping with potato masher, stir, strain

• Taste, sugar to taste.

• Add ground cumin and other seasoning ingredients.

• mix thoroughly

potatos and chickpeas with a mix of textures and flavors, with a tamarind chutney. Suitable as a snack for 4-6 or meal pairing for 2-4.

Recipe:

• combine chickpeas, potatoes, onions, chiles, lime, cilantro, mint

• a few tablespoons at a time add chutney to taste, salt to taste

• swirl in yogurt, drizzle remaining chutney on top

• serve in bowls with more chutney on the side

Black beans prepared like a Daal . Serves 8

Ingredients: Beans:

Masala:

To serve:

Making the Masala:

• crack the coriander seeds

• heat oil under medium heat, add cumin seeds

• add chiles when cumin becomes aromatic. stir.

• once the cumin seeds split, add onion, saute til they start to brown

• add garlic and saute further, a minute or somewhat short

• turmeric, coriander seeds for a minute too

• tomatoes and salt, cook down until oil separates

Making the daal:

• Cook the beans until they are almost done, add Masala

• stir to combine and simmer until the beans are done

• "at the end, the beans should just be peeping over the pot liquor"

• garnish with cilantro, squeeze some limes or add citrus. pair with rice or carbs

milder white beans with a rich base.

• 1 pound white beans

• water as needed

Masala:

making it:

• rinse and soak the beans overnight

• cover the water + a couple of inches

• boil for 10 minutes

• add more hot water for a kettle to cover the beans again

• lower to simmer, cover and cook until they're nearly done, adding water as necessary

Masala:

• Heat oil over medium heat

• saute sliced onion on medium-low until soft and browned

• add ginger, raise heat, saute short

• add the spice mix, turmeric, salt, stir and saute another minute

• add vinegar and sugar, reduce heat until, saute until oil separates

finish:

• when beans are almost done, stir in masala

• raise to high simmer, cook 10-15 minutes more

• remove from heat and let sit 15-30 minutes

South Indian style curry dish

Beans:

• 1 pound uncooked large beans like chirtmas lima, royal corona, large white bean

• water

• pork or ham bones, optionally

(CPSM: Coarse powder spice mixture) Curry:

Finish:

Beans:

• rinse and soak overnight

• Cover + 2-3 inches of water, add bones (if using), boil 10 minutes

• skim the scum, reduce heat, cover, cook the beans until they're almost done

Curry:

• Heat oil over medium heat

• saute onions

• add ginger and garlic, saute another minute

• reduce heat to medium low, add powdered spices, stir another minute

• heat to medium, add tomato, salt, cook til the oil starts to separate

• add to the beans, stir to combine

• cook until it starts to thicken

• add coconut milk and sugar, stir

• heat to high, boil and simmer until beans are done

finish:

• heat 1tbsp oil, add shallot and curry leaves

• saute 1 minute

• pour over cooked beans, stir to combine and serve with rice

you could leave out the chickpeas for a good chicken curry a bit like roam:Chicken Tikka Masala

Ingredients: Chicken:

(FP: lightly toasted, cooled, ground together in to a fine powder) Curry:

Marinade:

• mix turmeric, chile powder, salt, yogurt in large bowl

• mix chicken in thoroughly

• cover in fridge for at least 2 hours

• bring to room temperature

Curry:

• heat oil over medium heat, large saucepan

• saute onions until soft and brown

• add ginger, garlic, saute another minute or so

• reduce heat to medium low, add turmeric and ground spices, stir to combine

• saute another minute

• add tomato and salt, increase heat to medium and saute til tomato breaks down

• scrape the pan in to a blender jar

• when cooled, add the chipotle and adobo to the jar and blend to a smooth puree. set aside

• heat remaining oil in the pan over medium heat

• add the chicken and all the marinade

• saute chicken for 5-7 minutes stirring constantly

• add tomato-spice puree to the chicken, combine and saute, stirring often until oil separates

• crumble the dried fenugreek in

• pour stock in to the blender to loosen the rest, add along with sugar and stock

• increase to high simmer and cook until chicken is almost done (15-20 minutes?)

  • reduce it by adjusting the heat to fit this time?

• add chickpeas, stir in, cover, simmer another 5 minute or so

• garnish with cilantro, serve over rice or with roam:Parathas .

pork isn't a super common thing in india, but this is common staple food in america. this is an indian style pork preparation with beans. you can use spareribs or any cut of pork with some bone still attached.

large white lima beans or any medium to large bean

(FP: ground together in a fine powder)

• rinse and soak beans overnight

• warm a saucepan over medium heat, add pork

• book pork, turning a few times, until the meat is browned and fat has rendered

• set pork aside, leave just enough fat to cook the onions and spices

• add the onions, saute til the onions brown

• add the garlic and ginger, saute for a minute or so

• add the ground spice mixture, turmeric, nutmeg, saute for a minute or so

• add pureed tomatoes, jaggery, salt; cook until the oil begins to separate

• drain soaked beans and add them to the pan, add enough hot water to cover the beans by a couple of inches

• stir and bring to boil for 10 minutes

• return the pork and its juices to the pan, along with enough water to keep beans covered

• final consistency should be curry-thick

• when the beans are done salt to taste

• serve in a bowl with cilantro, rice or parathas, lime wedge on the side.