Dride Beans, Peas and Lentils


Five-Lentil Soup

(Punchkuti Dal)
1 cup mung dal                                          2 Tblsp oil

� cup chana dal                                         1 tsp cumin seed

� cup black udad dal                                 � tsp ground cinnamon

� cup masur dal                                        � tsp ground cloves

� cup tuver dal                                          Salt to taste

5 cups water                                              1 medium tomato, chopped fine

2 tsp green masala                                     2 Tblsp chopped coriander

� tsp turmeric                                            leaves (optional)1.     Wash all the dals together thoroughly.

2.     In a large pot, put the drained dals in 5 cups of water.  Bring top a boil.  Lower heat and let simmer until dal is soft and falls apart (approximately 30 minutes; if pre-soaked for 2 hours, then 15 minutes).  Add green masala and turmeric.

3.     Heat oil; in a separate small pan.  Add cumin seeds and left it browns.  Add the oil mixture to the simmering dal.

4.     Add the rest of the ingredients top the dal and cook for another 10 minutes.

5.     Serve with bread or rice.

                                    Serves 6-8

Split Pigeon Peas No. 2

(Gujarati Tuver Dal)

1 cup tuver dal (oily)                                  � tsp paprika

3 cups water                                              1 medium tomato, chopped

2 Thlsp oil                                                  15 peanuts

1 tsp mustard seed                                              2 Thlsp brown sugar

1 tsp cumin seed                                        Salt to taste

1 tsp fenugreek seeds                                1 tsp lemon juice

� tsp hing                                                   2 Tblsp coriander leaves chopped

� tsp turmeric

1.     Wash tuver dal thoroughly and drain.

2.     Place the tuver dal and water in a pot.  Bring to boil, lower heat and cook until the dal is soft, about 30 minutes.

3.     Cool and put in a blender and blend thoroughly.

4.     In a separate pan heat oil, when oil is hot add mustard seeds, when they pop and crackle and cumin and fenugreek seeds,. When they are brown add hing and rest of ingredients.

5.     When the tomatoes become soft add the blended dal to the spice mixture.   Bring to a boil and cook 15 to 20 minutes.
                                              Serves 4-6

Black Udad Beans

1 cup black udad                                       2 Tblsp ghee

1 tsp cumin seeds                                                1 tsp garam masala

2 tsp ground coriander                                        Salt to taste

1 tsp grated ginger                                    � cup coriander leaves

2 pods of cardamom                                    for garnish1.     Wash the beans thoroughly and soak for 3 hours.

2.     Put all the spices in the beans and pressure cook for 20 minutes or add 4 cups of water in the soaked beans and simmer on a low flame for 45 minutes.

3.     When the beans are soft and well blended, garnish with coriander leaves and serve hot.

                                          Serves 4-6

Chick Peas with Tomato Sauce

2 (15 ounce) cans of chick peas                          1 tsp oregano

  (also called garbannzo or                        1 tsp paprika

     ceci beans)                                            1 tsp garam masala

1 cup tomato sauce                                    2 tsp grated ginger root

4 Tblsp oil                                                  1 medium green capsicum

2 Tblsp ground coriander                             chopped small

  and cumin                                                          2 Tblsp chopped coriander leaves

� tsp turmeric                                            Salt to taste

1.     Heat the oil in a pot and add all the dry spices, Saute for 5 minutes.

2.     Add the chick peas,. Tomato sauce, capsicum and salt.

3.     Let it simmer on low for 5 to 7 minutes.

4.     Garnish with coriander leaves.

5.     Serve with streamed pita bread.

                                             Serves 4-6

If you do not have a pressure cooker, invent one: Fill a big pot with water and place a small ring mould.  Clean and put dal (beans) and rice in two different containers, with enough water in each container just to cover the dal (beans) and rice.  Place the dal or bean container below on the mould and the rice container above the dal container.  Close the pot with a tight futting lid and let it cook till done-approximately 45 minutes.

Vegetable Dishes

          In India, vegetable dishes are called by different names by different people.  The Gujaratis call it �Shak,� the Hindi-speaking people call it �subji� and others call it �bhaji.�  The word of vegetables is a world of variety.  There are so many different kinds of vegetables grown on this globe that one is unaware of many of them, yet the ones which Gujaratis use have a myriad uses.

       The edible portion of a vegetable like roots, stems, leaves, flowers or fruit are used in the preparation of various vegetable dishes.  These parts of the plant re eaten either raw or cooked with different spices.  Every one of us is aware of the fact that vegetables are important in our diet because of their nutritive qualities.  Rich in vitamins A, B complex, C and E, they also have a high content of minerals, vegetable salts, cellulose and vitamins.  Some vegetables like spinach, rhubarb and lettuce are rich in iron and calcium, too.  The vegetables have high content of water which helps in flushing the system and aids elimination of waste matter.

      The benefits of eating vegetables are innumerable.  To provide your family with the advantage of a healthy diet, one has to know the art of preparing food in an attractive and aesthetic way.  When one knows certain vegetables are good for health but if one does not know how to prepare them deliciously they are rejected by all.  Vegetables taste good, nourishes better and digests best only if they are served beautifully and look irresistible.  The process of eating is done first with the eyes.  If the eyes are pleased, the tongue will relish it, too.

      Though the methods of cooking the vegetables differ from place to place and country to country, one thing is definite and that is, overcooking or undercooking of the vegetables is unhealthy.  Drowning the vegetables in too much or oil also mars the taste and nutritive value of the vegetables.  Spice your vegetables in a subtle way so as to retain the natural flavors and taste.  Too much salt destroys the dish and too little defeats the dish.  So if one is aware of these pitfalls, a beginner can create sumptuous tasting dishes that would allow one to feel satisfied and light after eating.  This is the beauty of this cuisine.  It is simple, yet elegant, natural hygienic and gentle on the digestive system.

Cauliflower and Potato Vegetable

(Phulkobi-Bateta nu shak)

4 Tblsp oil                                                  2 tsp ground coriander-cumin

1 tsp cumin seeds                                                � tsp paprika

1/8 tsp hing                                                          1 cup water

1 medium cauliflower, divided                            1 small tomato, chopped finely

into flowerets                                             Salt to taste

2 medium potatoes diced                                     1 tsp lemon juice.

� tsp turmeric

1.     Heat oil, add cumin seeds and brown lightly.  Add hing, cauliflower, potatoes and all the other ingredients except lemon juice.  Saute for 2 to 3 minutes.

2.     Add � to 1 cup water.  Cook for 10-15 minutes until potatoes are tender

3.     Add tomato, salt and lemon juice.

                                            Serves 4-6

Sauteed Eggplant with Green Peas

(Ringana vataqna nu shak) 

2 medium eggplants cut into 1-inch cubes

5 ounces (1/2 a 10-ounce package) frozen green peas

1 medium green peper, cored and diced

1 large tomato, chopped coarsely

1 medium boiled potato, cut into 1-inch cubes

1 tsp chopped fresh ginger root

� cup water

� tsp garam masala

� tsp turmeric

2 tsp paprika

1 tsp ground coriander

1 tsp ground cumin

� tsp hing

4 Tblsp hing

Salt to taste

Coriander or parsley leaves, chopped for garnish

1.     Combine green pepper, ginger, tomato and all dry spices except the oil in a bowl and set aside.

2.     Over medium heat, the oil in a saucepan.  When oil is hot,. Add the contents of the bowl in step 1 and saute until green peppers are soft.

3.     Add eggplant, potato and water and stir well.  Cover and cook on low heat until eggplant is almost done (about 10-15 minutes.)

4.     Add peas and mix well.  Cover and cook further until peas are cooked.

5.     Turn off heat.  Garnish with coriander or parsley leaves.

                                        Serves 4-6

Spiced Zucchini with Tomatoes

1 pound zucchini or yellow summer squash (about 3 medium vegetables,. OR mix the 2 kinds), sliced into 1/8 inch rounds)

1 large tomato, chopped                                     � tsp turmeric

3 Tblsp ghee                                              Pinch of hing

1 tsp cumin seeds                                                Salt to taste

3 tsp ground coriander-cumin                             2 Tblsp chopped coriander leaves

� tsp garam masala                                  (optional)

1.     Prepare Vegetable.

2.     Heat ghee over moderate heat and brown the umin seeds.  Add hing, the vegetables,. Tomatoes and all the spices.  Cook uncovered on low heat until the vegetables are tender.

3.     Garnish with chopped coriander leaves (optional)

                                                 Serves 4-6

Zucchini belongs to the squash family with many varieties.  It is also called a summer squash found in white, yellow and green color with then skins.  In India white and pale green squash is very popular.  Being a very easy vegetable to cook, it gives numerous options to utilize it in different ways.  Indians make puddings and savories from green squash and it is available throughout the year.

Zucchini and Peas with Coriander

1 pound zucchini (about 3                          � tsp turmeric

Medium) sliced thinly                                1 Tblsp paprika

1 cup boiled fresh peas                                        1 tsp garam masala

3 Tblsp sesame oil                                               Salt to taste

2 Tblsp whole cumin seeds                        2 Tblsp water

� tsp hing                                                   4 tsp chopped fresh

1 � tsp ground coriander                                    Coriander leaves

1 � tsp ground cumin                               

1.     Prepare the zucchini and set aside.

2.     Heat the oil in a skillet and add the cumin seeds.  Stir briefly and add the hing, coriander, cumin, turmeric, paprika, garam masala and salt.

3.     Add the succhini and peas and stir gently to blend without breaking the slies.  Add the water and cover.  Cook over gentle heat for 10 minutes.

4.     Serve sprinkled with chopped fresh coriander leaves.

                                                    Serves 4-6

 Fried Zucchini

1 pound zucchini (3med.)                           � tsp turmeric

2 Tblsp oil;                                                           � tsp paprika

1 med.  Potato, boiled                                Salt to taste

and mashed                                                         2 Tblsp finely chopped

2 med.  Tomatoes, chopped                       coriander leaves (optional)

1 Tblsp ground coriander-                        2 Tblsp shredded coconut

   cumin                                                        (fresh or desiccated)

1.     Wash the zucchini and cut lengthwise.  Slice thinly.

2.     In large frying pan, heat oil over moderate heat.  Add all dry spices and tomatoes.  Cook mixture for 5 minutes.  Add zucchini, some coriander leaves, some coconut and cook for 5 to 7 minutes.

3.     Add the mashed potato.  Mix carefully as not to break the zucchini.

4.     Garnish with remaining coriander leaves and coconut.

                                              Serves 4-6

 Fried Okra with Yogurt

(Dahiwalu bhinda nu shak)

1 pound fresh/frozen okra                         2 Tblsp ground

4 Tblsp oil                                                   coriander-cumin

� tsp hing                                                   1 tsp paprika

� tsp fenugreek seeds                                Salt to taste

� tsp turmeric                                            1 cup whipped yogurt

1.      Wash okra and pat dry.  Make sure no water adheres to the okra.  Slice into � in rounds.

2.      Heat the oil in a shallow pan. Add hing, fenugreek and okra.  Mix well.

3.      Add the remaining spices.  Mix well and turn heat to low and cook, turning occasionally, till tender (about 20 minutes).  Add the whipped yogurt at the end before serving.

Note: Do not cover the okra with a lid, otherwise the water collected in the pan due to steam will make the okra sticky.

                                            Serves 4-6

Tomatoes Panch Puran

9 plum tomatoes, chopped small               1 tsp paprika

2 Tblsp oil                                                  � tsp turmeric

1 � tsp Panch Puran                                 Salt to taste

1/8 tsp hing                                                          2 tsp brown sugar

2 tsp ground                                               1 Tblsp chopped

   coriander-cumin                                                  coriander leaves

1.     Heat oil in a pan and brown Panch Puran briefly.

2.     Add powdered spices, salt and sugar and fry further.  If the mixture is dry, add enough oil top make a smooth sauce.

3.     Add the chopped tomatoes and bring to a boil.  Stew on low heat until tomatoes are just tender.

4.     Add chopped coriander leaves and serve.

                                                 Serves 4-6

Cucumber Vegetable

(Kakadi nu marwari shak)

4 medium cucumbers                                 � tsp turmeric

2 Tblsp ghee or butter                               � tsp garam masala

1 tsp cumin seeds                                                � tsp lemon juice or

� tsp fennel seeds                                                � tsp amchur powder

� tsp hing                                                   Coriander leaves

2 tsp ground                                                 for garnish (optional)

   coriander-cumin                                               Salt to taste

1.     Peel; cucumbers,. If waxed, and cut into � inch cubes.

2.     Heat 2 Tblsp ghee or butter.  Add cumin seeds and fennel seeds.  When brown, and hing and cucumbers. Stir once.

3.     Add the rest of the ingredients.  Cover and cook for 10 minutes on low heat.

4.     Garnish with coriander leaves (optional)

                                                Serves 4-6

Cucumber is generally used as a salad vegetable or for pickling.  But many Indian use them as a vegetable dish by cooking it with different spices.  The recipes in this book call for long seedless varieties or small Kirby.

Cucumber with Mustard Seeds

(Kakadi nu shak)

4 medium cucumbers                                 2 Tblsp ground

  (Kirbys preferred)                                      coriander-cumin

2 Tblsp oil                                                  Salt to taste

1 tsp mustard seeds                                   � tsp lemon juice

� tsp hing                                                   3 Tblsp yogurt

� tsp turmeric                                            2 Tblsp chopped coriander leaves

1.     Wash cucumbers and peel if skins are waxed.  Cut into small cubes.

2.     Heat oil in a saucepan.  Add mustard seeds and allow them to crackle and pop.  Add hing, turmeric and cucumbers.  Mix well.

3.     Add ground coriander-cumin and lemon juice.  Mix well and simmer uncovered for 5 minutes.

4.     Remove pan from heat.  Add salt and yogurt.  Mix well.

5.     Garnish with chopped coriander leaves.

                                                      Serves 4-6

Country Green Beans

(Funsi nu shak)

1 pound green beans                                  1/3 cup grated coconut,

4 Tblsp oil                                                  preferably fresh

2 tsp mustarde seeds                                 Salt to taste

1 tsp grated ginger                                    2 Tblsp lemon juice

1 Tblsp slivered almonds                           2 Tblsp chopped

1 tsp turmeric                                             coriander leaves

1.     Wash and trim the string beans at both ends and cut into � inch pieces.

2.     Heat the oil in a wok or medium-sized covered pot.  Add mustard seeds and when they start to crackle and pop, stir in ginger, almonds and turmeric.

3.     Add green beans and stir well to coat with oil and spices.

4.     Add coconut, salt.  Cover and reduce heat to low.  Simmer until beans are just tender (about 20 minutes) stirring occasionally.

5.     Sprinkle with lemon juice and garnish with coriander leaves.

                                                     Serves 4-6
Cabbage with Yogurt

(Dahiwali Kobi)

1 medium head white cabbage                            1 tsp mustard seeds

1 tsp minced ginger root                                     2 tsp brown sugar

1 Tblsp chopped coriander                        Salt to taste

  leaves (optional;)                                               1 cu yogurt

4 Tblsp oil                                                  1 cup yogurt


1.       Slice off the base and cut the cabbage into quarters; shred the quarters fine.  Then wash and drain well.

2.       Heat oil in a large saucepan or skillet.  When the oil; is hot, dd mustard seeds. When the mustard seeds being top pop, add gangrened saute for 2 minutes.  Make sure ginger does not burn.

3.       Add cabbage, brown sugar and salt.  Mix well. Cover and cook on low heat for approximately 20 minutes�until cabbage is tender but still crunchy.

4.       Turn off heat.  Add yogurt and coriander leaves (optional) mix thoroughly.  Serve warm.

Note: to prepare this dish in advance, cook the cabbage but do not add the yogurt until ready to serve.  When ready to serve, reheat the cabbage, turn off heat and add yogurt and coriander leaves (optional) and stir gently but well.


Cabbage belongs to the family of Brussels sprouts, broccoli, cauliflower, kale and kohlrabi.  Cabbage is available in three different colors: green, white and red.  Green and white are usually used for cooking and the red variety is used in salads.

Cabbage and Chana Dal Dalight

(Kobi-chanadal nu shak)

1 cup chana dal                                          1 tsp garam masala

1 small; head white cabbage,                    Salt to taste

  Shredded                                                  Pinch of turmeric

1 cup water                                                          1 Tblsp chopped coriander

1/3 cup oil                                                    leaves for garnish (optional)

1 tsp green masala

1.     Soak the chana dal overnight or at least for 3 hours in hot water.  Drain.

2.     Cook the chana dal with little water on low heat until tender (add about 2 Tblsp more water4 if necessary).  Set aside.  The dal; should be dry not watery.

3.     In a large frying pan, heat the oil.  Add the greet masala and the garam masala.  Fry for about 2 minutes, stirring constantly.

4.     Add the shredded cabbage.  Mix well and continue cooking for another 5 minutes.

5.     Add the cooked dal. Mix well.

6.     Add turmeric and salt.  Mix well.

7.     Garnish with chopped coriander leaves (optional)

Tastes even more delicious when reheated.

                                                        Serves 4-6

Vegetable Koorma

1 cup cauliflower cut into small flowerets

1 cup fresh or frozen green peas

1 cup string beans cut into � inch lengths

1 cup carrots cut into � inch dice

1 cup potatoes, peeled and cut in � inch dice

� cup unfrosted cashew nuts

1 cup yogurt

1 cup unsweetened, finely shredded coconut (fresh or desiccated)

� cup water

6 Tblsp oil

6 whole cloves

5 small (1/4 inch long) pieces of cinnamon stick

3 small cardamom pods

2 cups unreeled tomatoes cut into � inch cubes

� tsp turmeric

Salt to taste

1.     Steam all vegetables in a steamer and set aside.

2.     Put the cashews into the container of a food processor or blender and grind to a powder.  Add the yogurt, coconut and water and blend top a thin paste.

3.     Heat the oil in a large saucepan and when it is quite hot hut not smoking, add the loves, small pieces of cinnamon, cardamom pods and turmeric.  Add the tomatoes and stir.  Cook about 5 minutes.  Add salt to taste.

4.     Add the cooked vegetables and the yogurt and cashew mixture and mix well.  Cover and heat gently until piping hot (about 5 minutes).

                                                 Serves 6-8

Fried Cauliflower

(Taleli phulkobi)

1 medium cauliflower broken                             Salt to taste

  into flowerettes (2 � cups)                      Juice of 1 lemon

1 Tblsp coriander-cumin powder              2 tsp finely chopped mint leaves

� tsp turmeric                                            Oil for shallow frying

1 tsp chili powder (optional)

1.     Wash the flowerets and steam until; just tender.  Set aside.

2.     Heat the oil in a frying pan or skillet.  Fry the cooked cauliflower until golden brown.

3.     Sprinkle salt, spices and lemon juice on the cauliflower.

4.     Garnish with mint leaves and serve.

                                                Serves 4-6


Vegetables in Yogurt

(Dahivalu shak)


Make a paste of:

          1 cup grated coconut (fresh or desiccated)

          1 tsp cumin seeds

          1 green chili (optional)

          Salt to taste

          � cup water

3 cups mixed boiled vegetables (bite size)

     (a combination opf any potatoes, peas, zucchini, green beans, lima beans, cabbage, cauliflower, squash)

� tsp turmeric

3 Tblsp oil

1 cup yogurt

1.     In a blender, grind the coconut, cumin seeds, green chill (optional) water and salt to a fine paste. (Add as little water as necessary to facilitate grinding.)

2.     Heat the oil in a large saucepan.  Add the boiled vegetables,. Turmeric and the paste.  Mix wells and let it heat through.

3.     Remove from heat.  Add yogurt and serve.

                                                          Serves 4-6

Bananas with Chick-Pea Flour

(Chana na loatwalu paka kala nu shak)

6 medium ripe bananas                             � tsp hing

4 Tblsp oil                                                  Salt to taste

� tsp turmeric                                            � cup chick-pea flour

� tsp paprika                                             2 Tblsp water

1 Tblsp ground


1.     Skin bananas and slice into rounds � inch wide.

2.     Heat oil in a skillet or frying pan.  Add turmeric, paprika, ground coriander-cumin, salt and hing, and mix the spices together.

3.     Add the sliced bananas and chick-pea flour and stir well sop as to coat the pieces with the flour/spice mixture.

4.     Add water and mix well.  Cook for 5 minutes on a very low heat (the bananas burn easily) and serve.

Tastes delicious even cold.

                                                   Serves 4-6