White Urad Beans With Fresh Lemon Juice Food

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WHITE URAD BEANS WITH FRESH LEMON JUICE



White Urad Beans with Fresh Lemon Juice image

Number Of Ingredients 16

1 1/4 cups white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
3 1/2 to 4 cups water
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 1/2 tablespoons fresh lemon juice, or more to taste
1/2 cup finely chopped fresh cilantro, includig fresh stems
2 tablespoons vegetable oil
1 teaspoon ghee (optional)
1 1/2 teaspoons cumin seeds
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon minced red bell pepper
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika

Steps:

  • 1. Soak the dal in water to cover by 2 inches, about 2 hours. Then place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Carefully, mix in the lemon juice and cilantro and transfer to a serving bowl. Cover and keep warm.2. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, reduce the heat to medium, and cook until golden, about 4 minutes.3. Add the ginger, green chili pepper, and bell pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WHITE BEAN SALAD WITH LEMON AND CUMIN



White Bean Salad With Lemon and Cumin image

This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

Provided by Annacia

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups dried great northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Steps:

  • Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
  • Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
  • Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
  • Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

Nutrition Facts : Calories 253.1, Fat 10.8, SaturatedFat 1.6, Sodium 445.7, Carbohydrate 30.5, Fiber 9.6, Sugar 1.7, Protein 10.3

WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY



White Beans With Lemon, Garlic and Rosemary image

This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.

Provided by Karens Krazy Kitchen

Categories     Beans

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 10

3 sprigs fresh rosemary (three inch long)
1/4 cup olive oil
5 garlic cloves, peeled and smashed
1 (29 ounce) can white beans, drained, well rinsed and air dried
1 medium white onion, grated
1/2 cup romano cheese, grated
kosher salt
fresh ground pepper
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped

Steps:

  • In a small pan, combine the rosemary sprigs, olive oil and garlic.
  • Heat to a sizzle and turn off. (about 4 minutes).
  • Let sit for at least one hour.
  • Discard the rosemary.
  • Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
  • Combine the marinade with the beans and chopped parsley in a medium bowl.
  • Cover and let marinate in the refrigerator for at least an hour or overnight.
  • Bring to room temp before serving.
  • Enjoy!

Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8

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