The Lion's Rear

Indian Bean Recipes: Traditional and not-so Traditional

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A short Book of Recipes for making 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

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 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.

Arnab Chakladar is a professor of postcolonial literature at 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).

Tamarind Chutney

4 oz tamarind, from a block
1.5 c water, just off boil
0.75 tsp cumin seeds
~1 c sugar
0.5 tsp hot chile powder
0.5 tsp ginger powder
0.5 tsp fresh ground black pepper
salt, to taste

Recipe:

Aloo-chhole Chaat

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.

2 c chickpeas, drained
1 lb yellow potatos, boiled, peeled, cubed
1 red onion, chopped
1-2 thai chiles, minced
0.5 limes' juice
0.25 c cilantro minced
2 tbsp fresh mint, minced
12 tbsp tamarind chutney
4-6 tbsp yogurt
salt

Recipe:

Black beans with Cracked Spices

Black beans prepared like a Daal. Serves 8

Ingredients: Beans:

1 lb uncooked black beans
1 stick cinnamon
2 tejpatta

Masala:

1 tsp coriander seeds
2-3 tbsp grapseed or avocado oil
0.5 tsp cumin
2-3 dried red chiles
0.5 red onion, chopped
0.75 tsp minced garlic, 1 clove?
0.75 tsp turmeric powder
4 tbsp chopped tomatos
salt

To serve:

1 tbsp chopped cilantro
lime quarters

Making the Masala:

Making the daal:

White Bean Stew with Cumin and Ginger

milder white beans with a rich base.

Masala:

2 tbsp grapseed or avocado oil
1 onion, halved and thinly sliced
1 tbsp fresh ginger
1 tbsp fine spice mixture: cumin
0.5 tbsp fine spice mixture: black peppercorn
1 fine spice mixture: mild chili
0.5 tsp fine spice mixture: turmeric powder
2 tbsp balsamic vinegar
1 tbsp jaggery or brown sugar
salt

making it:

Masala:

finish:

Red Bean Curry with Coconut Milk

South Indian style curry dish

Beans:

(CPSM: Coarse powder spice mixture) Curry:

2 tbsp oil
1 red onion, sliced
1 tsp fresh ginger
1 tsp fresh garlic
1 tsp cpsm: cumin
0.5 tsp cpsm: coriander seed
0.5 tsp cpsm: black peppercorn
1 inch cpsm: cinnamon
1-3 cpsm: dried hot chiles
0.5 tsp cpsm: turmeric
pinch cpsm: brown mustard seed
pinch cpsm: fenugreek seeds
1.5 c chopped tomato
salt
2 c coconut milk
1 tsp sugar

Finish:

1 tbsp oil
1 minced shallot
1 sprig curry leaves

Beans:

Curry:

finish:

Chicken Curry with Chickpeas

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

Ingredients: Chicken:

2 lb boneless chicken thighs, cut in to chunks
0.5 tsp turmeric
0.5 tsp hot chile powder
0.5 c plain yogurt
salt

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

4 tbsp oil
1 red onion, thinly sliced
1 tsp ginger
1 tsp garlic
0.5 tsp turmeric
1 inch fp: cinnamon
1 tsp fp: cumin seeds
1 tsp fp: coriander seeds
1 tsp fp: fennel seeds
1 tsp fp: whole black peppercorns
0.5 tsp fp: fenugreek seeds
1-2 fp: mild chiles
2 c choppped tomato
salt
1 chipotle cihle in adobo
0.5 tsp dried fenugreek
4 c chicken stock
1 tsp jaggery or brown sugar
2 c cooked chickpeas, drained
1 tbsp chopped cilantro

Marinade:

Curry:

Pork and Beans

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)

2 lb bone-in pork cuts
1 red onion, sliced normally
1 tsp garlic crushed
1 tsp ginger crushed
2 tsp fp: cumin seeds
1 tsp fp: coriander seeds
1 tsp fp: fenugreek seeds
1 tsp fp: black peppercorn
5 fp: mild red chiles
2 inch fp: cinnamon
0.5 tsp turmeric
1/8 tsp nutmeg
2 lb tomatoes, pureed
1 tbsp jaggery, brown sugar
salt
water, just boiled
2 tbsp chopped cilantro