Category Archives: Year Round

Earl Grey Tea Shortbread

Buttery complex cookies with a hint of smoky bergamot flavor from Earl Grey tea.
About 32 cookies
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2 sticks unsalted butter
3/4 cup sugar
2 cups unbleached all-purpose flour
2 TBL Earl Grey tea

In a medium-sized bowl, cream together

  • 2 sticks (8 ounces, 1 cup) unsalted butter
  • 3/4 cup sugar
  • 1 tsp salt

with a mixer or by hand. Add

  • 2 cups unbleached all-purpose flour
  • 2 TBL Earl Grey tea (about 6 teabags if you don’t have loose tea)

and blend until the mixture resembles fine cornmeal. Form the dough into a long roll, 1 1/2 to 2 inches in diameter, cover with wax paper or parchment paper, and freeze until very firm.

When ready to bake, preheat the oven to 300°F. Slice the roll into cookies no thinner than 1/4 inch and prick each cookie twice with a fork. Bake on ungreased baking sheets for about 25 minutes. Watch the cookies carefully–when the bottoms are a light sand color, take them out of the oven and put them on a rack to cool completely.

You’ll find that shortbread improves with a little age. If you can resist eating them all.

Adapted from a recipe from the King Arthur Flour Baker’s Companion.

Roasted Beet & Garlic Linguine with Walnuts & Feta

Even if this weren't so delicious, it would be worth it for the color alone.
Clothing-staining dinner for four
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4 medium red beets
4 garlic cloves
2 TBL olive oil
Thyme sprigs, a few
2 15-oz cans cannellini beans (see note)
1 TBL red wine vinegar or sherry vinegar
3 TBL cremè fraîche
1 lb linguine
1/41/3 lb feta cheese
1/3 cup walnuts
parsley or dill

Preheat the oven to 400° F. Scrub well

  • 4 medium red beets

and cut them into wedges. Place the beets and

  • 4 unpeeled garlic cloves

in a roasting tray and toss them with a little olive oil. Season with salt, pepper and some fresh thyme leaves. Roast 30-40 minutes, until beginning to caramelize.

Take out of the oven, trim any tough, darker bits from the beets. Put in a food processor. Squeeze the garlic from the skins into the food processor too. Add

  • 2 15-oz cans cannellini beans, drained (see note re dried beans)
  • 1 TBL red wine vinegar or sherry vinegar
  • 3 TBL cremè fraîche

and pulse, adding water by the tablespoonful as needed until you have a smooth paste. You’ll probably need +/- 1/2 cup of water.

Cook the linguine & drain it. While the linguine is cooking, toast

  • 1/3 cup walnuts

in a toaster oven or skillet. Crumble

  • 1/41/3 lb feta cheese

Return the drained pasta to the still-warm pot and stir in the beet sauce.

Serve topped with toasted walnuts, a little crumbled feta and chopped parsley or dill.

Note: 1 cup of dried cannellini beans, soaked overnight and cooked until tender (about 25-60 minutes, depending on how old the beans are) will yield about 3 cups, the equivalent of 2 cans of beans.

Inspired by a recipe from chowhound.com.

Pasta with Carrot Miso Sauce

Looks like perfect M&C, but it's vegan and umami-ful.
Dinner for 2, sauce for 4
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8 ounces orecchiette or other short pasta
2 shallots
4-6 garlic cloves
3 medium carrots
1/4 cup raw cashews
3 TBL while miso paste
1/2 cup carrot tops &/or parsley
1 lemon
1/2 cup olive oil
1/4 cup panko

Heat a little olive oil in a medium saucepan over medium heat. Saute

  • 2 shallots, rough chopped
  • 4-5 garlic cloves, rough chopped

until fragrant and starting to turn lightly golden, but they shouldn’t brown. Add

  • 2 heaping cups carrots, thinly sliced
  • 1/4 cup raw cashews
  • 2 cups water
  • 1/2 tsp salt
  • black pepper to taste

and bring to a boil. Cover, reduce the heat to low, and let simmer for about 15 minutes, until the carrots are fork-tender. Stir in

  • 3 TBL white miso paste

The miso doesn’t have to dissolve completely. Let cool for 5-10 minutes.

While it’s cooling, start cooking

  • 8 ounces orecchiette or other short pasta

in well-salted boiling water. Make a gremolata: Chop together finely (by hand, food processor or mini-chop)

  • 1/2 cup carrot tops &/or 1/2 cup parsley
  • zest of 1 lemon
  • 1 small garlic clove (center sprout removed if you want it less sharp)

Mix in some olive oil (it should be moist but not runny) and add salt to taste.

Now’s also as good a time as any to brown

  • 1/4 cup panko

tossing it few a few minutes over medium heat in a small skillet. Set aside.

Spoon the carrot-miso mixture into a blender and blend it until creamy and silky smooth, about 60-90 seconds starting on a low speed then high.

Drain the pasta and toss it with about half of the carrot-miso sauce. Save the other half of the sauce for another day; it freezes well.

Divide into bowls, sprinkle on some toasted panko and top with some gremolata.

Inspired by a recipe from feastingathome.com.

Chocolate Cake of My Dreams

I had a dream that involved a chocolate cake. The next day I felt compelled to make one. You can mix this cake faster than your oven will heat up.
Makes one loaf
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1/4 cup cocoa powder
11/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 TBL instant coffee
1/3 cup vegetable oil
1 tsp vanilla
1 tsp white vinegar

I had a dream about a meal in a restaurant with self-service dessert. There were two options and someone at our table came back with a piece of cake that didn’t look appealing. My cousin returned with 5 slices of a dark chocolate loaf cake; they were all for her. The cake looked great and I got myself 2 slices. This recipe isn’t quite as good as the cake of my dreams, but I bet if you add some chocolate chips to the recipe it might be!

One more note: I adjusted the original recipe in some minor ways, but in particular, I reduced the sugar. Got a sweet tooth? Add some sugar back in, or add some chocolate frosting, or both.

Preheat the oven to 350º F. Grease an 81/2 x 41/2-inch loaf pan. Cut a rectangle of parchment paper the size of the bottom of the pan, and place it inside the pan.

In a large mixing bowl, measure

  • 1/4 cup cocoa powder
  • 11/2 cup flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 TBL instant coffee
  • 1/2 tsp salt

In a quart liquid measure or bowl, combine

  • 11/4 cups water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1 tsp white vinegar

Using a whisk (or large spoon if you don’t have a whisk), combine the dry ingredients. Pour all the liquid ingredients into the dry ingredients and stir until everything is mixed completely. You do not need to beat it a lot, just stir until it’s a smooth batter.

Pour the batter into the prepared pan and place in the oven. It will take up to 50 minutes to bake, but I’d start checking it after about 40 minutes. A toothpick inserted should come out with moist crumbs and the top should spring back when you press on it gently.

Let cool in the pan for 10 minutes before transferring to a rack. Remove the parchment paper when you take the cake out of the pan.

Inspired by a recipe (https://cookienameddesire.com/chocolate-loaf-cake/) from the Cookie Named Desire site.

Banana-Walnut Yeast Bread

I wanted to create a yeast bread, flavored with bananas, filled with nuts and not too sweet.
Makes one loaf
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2 lb bunch of bananas
3 TBL vegetable oil
3 TBL brown sugar
4 cups whole wheat flour
2 tsp yeast
1 cup walnuts

Preheat an oven to 400º F. Peel and cut into 1/4 inch slices

  • 2 lb bunch of bananas

This will give you about 11/2 pounds of bananas. Place them in a bowl with

  • 3 TBL vegetable oil
  • 3 TBL brown sugar (see note below)

Stir the mixture, cover a rimmed baking sheet parchment paper and distribute the mixture evenly over the parchment paper. Roast the bananas for 20-30 minutes until they are caramelized. Remove from oven, cool to room temperature, mash the mixture in a bowl.

In a large bowl, combine

  • 4 cups whole wheat flour
  • 2 tsp yeast
  • 1 tsp salt

Stir in the banana mixture and

  • 11/4 cup water

You don’t want the mixture to be too wet, but it may be necessary to add more water to get the dough to come together. Add

  • 1 cup walnut pieces

and knead them into the mixture. Form the dough into a ball or loaf shape and let rise. I baked this bread at 400º F in a preheated dutch oven for about 45-50 minutes (covered for the first half), but you could easily bake it in a loaf pan or other form. Let cool before slicing.

Note: If you increase the sugar a bit, the banana flavor will be more pronounced.

Biscotti

Perfect for dipping in vin santo or coffee
40 medium biscotti
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280 grams all-purpose flour
120 grams sugar
150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
1 tsp fennel seeds
3 eggs
3/4 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Mix

  • 2 eggs
  • 120 grams sugar
  • 3/4 tsp vanilla extract

Add

  • 280 grams all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt

and knead with your hands to get a homogeneous mixture.

Before adding

  • 150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
  • 1 tsp fennel seeds

to the mixture, break the walnuts in half. Incorporate everything into the mixture.

Divide the dough into two 9″ x 2″ rectangles; they’ll be about 1/2-inch high. Beat

  • 1 egg yolk with a little water

Place each piece of dough on the parchment paper-lined baking sheet and brush each with the egg wash. Bake about 15-20 minutes, until the dough swells and has turned golden brown.

Remove the pan from the oven, reduce the temperature to 275 F. Let the logs cool a few minutes then slice each into about 20 pieces. A sharp knife and decisive cutting (not sawing) works best. Lay each slice back on the baking sheet, without the parchment paper.

Put the biscotti back in the oven for 20-25 minutes at 275° F, flipping them over halfway through so they cook and dry thoroughly.

Remove from the oven and cool on a wire rack.

Inspired by the flavors from a recipe in the “Polpo” cookbook, with technique from thefoodellers.com.

Salt Cod (Porto Style)

We were served something like this in Porto, Portugal. It made a lasting impression.
Guidelines in the recipe will help you scale it to your desired portion size
Shopping List
salt cod, about 3 oz per person
potatoes, 1 russet per person
eggs, 1 egg (or 2) per person
onions, 1/2 medium per person
garlic, to taste
red and yellow peppers, 1/2 to 1 per person
olive oil
parsley

Rehydrate

  • salt cod, maybe 3 ounces per person

We like it a bit salty, but just change the water according to your taste. When it’s done rehydrating, drain and poach until cooked; it’s easiest in a skillet rather than a saucepan. Remove from the water and when cool, remove bones and flake the fish. You can do this well ahead of time.

Prepare the potatoes according to this recipe. We use about 1 large (russet) potato per serving. That recipe makes addictive roasted potatoes, so don’t say you weren’t warned.

While the potatoes are roasting, prep these vegetables.

  • onions, cut in half-slices or diced (about 1 medium onion per 2 servings)
  • garlic, minced finely or cut in slices (1 medium clove per 2 servings)
  • red and yellow peppers, cut into strips (1/2 to 1 pepper per serving)

Saute the onion slices in

  • a couple glugs of olive oil

Add the garlic and peppers, letting them saute until tender. Season with salt and pepper to taste. Lower the heat and get ready to poach the eggs, one person. If you aren’t comfortable poaching eggs, you can fry them (over easy), but trust me, these directions work really well. ATTN I add 1 tsp of white vinegar to each egg and let them sit for a minute before lowering them into the water.

As the potatoes are nearing completion, raise the heat gently on the onion mixture, add the flaked salt cod. When the potatoes are out of the oven, put them in a warmed serving plate, cover with the onion/pepper/fish mixture, sprinkle with

  • chopped parsley, to taste

Blot the poached eggs dry and then place them on top of the serving dish.
Serve immediately: you may want to give each person their own egg(s) or else you can stir the whole thing together and serve it that way.

Black Risotto with Braised Squid

Braising the squid insures it is tender.
Makes 3 to 4 servings, depending on portion size
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1 cup fish stock or clam juice
2 TBL butter
1/3 cup olive oil, approximately
2 medium onions, finely chopped
2 garlic cloves, minced
1/4 cup chopped parsley
11/4 pounds cleaned squid
1 cup dry white wine
1 cup Arborio rice
1 tsp squid ink
red pepper flakes

Heat

  • 1 TBL butter
  • 3 TBL olive oil
  • medium onion, diced fine
  • 2 cloves garlic, minced
  • 1 TBL chopped parsley

Stir until onion is translucent. Meanwhile, clean

  • 11/4 pounds squid

and cut into pieces. I prefer bite-size pieces to rings. When onion is translucent add squid and stir. After a minute add

  • 1/2 cup dry white wine

and reduce heat to medium-low. Cook about 45 minutes, until squid is tender. Meanwhile, prepare the liquid. Combine in a saucepan

  • 1 cup fish stock or clam juice
  • 1 cup water

but don’t bother heating it up until you start cooking the onions, below and then just heat it up but don’t bring it to a boil.

In a 2-quart saucepan, combine

  • 1 TBL butter
  • 3 TBL olive oil
  • medium onion, diced fine

Cook over medium heat and hen the onion is translucent, add

  • 1 cup arborio rice

and stir for 2-3 minutes, until edges of grains become translucent. Raise heat a bit and add

  • 1/2 cup white wine

Once the wine is absorbed, add 1/2 cup of the squid-cooking liquid. As it cooks down, continue to add 1/2 cup at a time of squid-cooking liquid, then switch to using the fish stock-clam juice combination — still 1/2 cup at a time.

Continue to cook the risotto, using a 1/2 cup of the stock at a time, stirring and then adding more stock only when the liquid is reduced. If you run short of liquid, just us warm water; this will depend on how much liquid the cooked squid yielded. It will take 20-25 minutes to finish cooking the rice. As it seems to get within 5 to 10 minutes of completion, add the cooked squid and

  • 1 tsp squid ink
  • red pepper flakes, to taste

The rice may look gray at first but will darken as it cooks. When the rice is cooked, adjust salt if needed. Serve garnished with

  • 2 TBL chopped parsley

Note: I’ve added roasted pepper pieces when I add the cooked squid back in. It looks even more stunning and tastes great.

Inspired by a Martha Stewart recipe.

Fennel with White Beans and Tomato

This started out as a fish main dish, but after tasting it, we decided to just have it as a vegetable dish. Side or main? Who knows.
Make 4 servings
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olive oil

fennel bulb

1 medium onion

1/2 cup white wine

4 roma tomatoes (or other varieties)

3-4 cloves of garlic

chili flakes

saffron threads

pastis (Pernod, Ricard, etc.)

1 cup of stock (fish, chicken, vegetable) or bean-cooking liquid

11/2 cups cooked white beans

Cut into wedges

  • 1 fennel bulb

In a large frying pan, heat

  • 2 glugs olive oil

Fry fennel until golden. Lower heat and add

  • 1 medium onion, diced
  • 3/4 tsp salt

and cook until tender. Add more oil if needed and add

  • 3-4 cloves garlic, minced or sliced

Cook briefly, add

  • 1/2 cup white wine

Bring briefly to boil and add

  • 4 Roma or an equivalent volume of other tomatoes, cored and diced
  • chili flakes, to tast
  • pinch saffron threads
  • splash of pastis
  • 1 cup fish, chicken or vegetable stock (see note, below)
  • 11/2 cups beans

Let simmer together until tomatoes are cooked down. (In the original recipe, you’d add fish at this point and just cook until the fish is cooked through.) Taste for salt and pepper.

Note: You can use the bean cooking liquid instead of the stock if you prefer.

Adapted from a recipe in The Zuni Cafe Cookbook by Judy Rodgers.

Cantucci/Biscotti

A version of the best-known Italian cookies.
Makes about 30 human-sized cookies.
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2 eggs

125g white sugar

1/2 tsp vanilla extract

1 tsp sesame seeds

1/2 tsp fennel seeds

200g flour

11/2 tsp baking powder

125ml (1/2 cup) canola oil

175g mixed nuts (walnuts, pistachios, almonds, etc.)

Mix together in a bowl

  • 1 egg
  • 1 egg white
  • 125g white sugar
  • 1/2 tsp vanilla extract
  • 1 tsp sesame seeds
  • 1/2 tsp fennel seeds

In a small bowl, combine

  • 200g flour
  • 11/2 tsp baking powder

Stir the flour mixture into the batter. When mixed completely, add (ATTNby hand only)

  • 175g mixed nuts (walnuts, pistachios, almonds, etc.)

Preheat oven to 400ºF. Cover a large baking sheet with parchment paper and form 2 logs, about 10 inches long and 3 inches wide. They will be just under an inch high. Bake 20 minutes or until golden outside. Remove from oven. Reduce the oven temperature to 225º F immediately.

As soon as you can handle the cooked cakes, remove from the sheet, slice cross-wise into pieces about the width of a finger. Place pieces on rack, set the rack on a baking sheet and bake until dry and the cut sides start to show some color. This will take about 20 minutes, maybe a bit longer.

Adapted from a recipe in the cookbook Polpo by Russell Norman.

Honey Cake Crisps

A crunchy twice-baked cracker-cookie, inspired by Trader Joe's Ginger Crisps and my grandmother's honey cake. There is a vegan version given as well.
Makes many dozens, depending on the thickness of the slices.
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21/4 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 cup of broken-up pieces of pecans

1 egg

1/3 cup brown sugar

1/3 cup canola oil

3/4 cup honey

3/4 cup tepid, strong coffee (or 2 TBL instant espresso coffee)

If you want to make a vegan version of this recipe, see the note at the end.

Butter and flour a 9x5x3-inch loaf pan. Preheat oven to 325º F. Brew

  • 3/4 cup strong coffee

ATTN Alternatively you can dissolve 2 TBL instant espresso coffee in 3/4 cup hot water. Set the coffee aside and let it cool to room temperature.

In a small bowl, combine

  • 21/4 cups flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves

ATTN I replaced half the flour with whole wheat and will use 100% whole wheat next time. Adjust the mix of spices to your liking.

In the mixer, beat

  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup canola oil (or other neutral oil)
  • 3/4 cup honey

Add half of the dry ingredients and mix as little as needed to blend everything together. Add the tepid coffee and as soon as that’s mixed in, beat in the remainder of the dry ingredients. By hand, stir in

  • 1 cup of broken-up pecan (or walnut) pieces

Place the batter in the prepared loaf pan. Bake for about 75 minutes or until a cake tester comes out completely dry. If the top gets dark after about 50 minutes, cover the top loosely with foil. The cake will be over-baked by normal standards but it will make it easier to slice.

Cool the cake in the pan for 10 minutes and then remove from the pan and transfer to a rack. When it’s completely cooled, cut the cake lengthwise, then cut super-thin slices. I have an electric slicer to it was pretty easy to do.

Place the slices on wire racks and bake in a 200º F oven until thoroughly dry. Turning them over once at the midpoint will speed the drying process. Slices that sat out overnight were dry in 20 minutes; freshly cut slices took about 40 minutes to dry.

To make a vegan version, instead of the egg, beat (with a whisk)

  • 1/4 cup liquid from cooked (or canned) beans
  • 1/4 tsp cream of tarter

When it becomes foamy, add in

  • 1 tsp sugar

The mixture will thicken but don’t try to turn it into anything thick and fluffy (although that’s possible to do). Use this in place of the egg in the recipe above.

Adapted from a honey cake recipe in Maida Heatter’s Book of Great Desserts.

Dried Scallop Congee (Conpoy Congee)

I like to have it for breakfast on a winter morning, garnished with a pickled mustard greens and a little sesame oil.
Makes 6 bowls of delicious congee.
Shopping List
3/4 cup jasmine rice
1/4 cup dried scallops

In a pressure cooker, combine

  • 1/4 cup (45g) dried scallops
  • 3/4 cup (170g) white rice
  • 8 cups water

Cook at high pressure for 30 minutes, let cool for 15 minutes and then release remaining pressure. Add salt to taste, probably about

  • 1 to 11/2 tsp salt

Serve with your favorite condiments: I like pickled mustard greens and a bit of sesame oil or something spicy, like chili oil instead. Dried scallops are available in most Chinatowns. Avoid getting the expensive ones (large) that go for about triple the price of the cheapest, small scallops. For this recipe it won’t matter that you’ve taken the budget route.

This recipe reheats really well. I usually make a batch and then reheat a bowl when I’m in the mood during the next few days.

Derived from https://www.pressurecookrecipes.com/pressure-cooker-congee-rice-porridge-jook/

Gigantes

We're addicted to these and always order them whenever we go out for Greek food. Now we make them at home, too.
Makes 6 cups cooked beans
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2 cups dried large lima beans
2 small onions
2 carrots
1/2 cup olive oil
2 small garlic cloves
3/4 pound vine ripened tomatoes
hot red pepper flakes
1/2 cup packed fresh flat-leafed parsley leaves

Pick through

  • 2 cups picked over dried large lima beans

removing any foreign objects (rocks) you find. Place them in a 3-quart saucepan, cover them with plenty of water and soak them overnight, at least 5 hours. Drain off the water and add fresh water to cover them by at least two inches, add 

  • 2-3 tsp salt

and bring to a boil. Skim the froth off the top, and lower the heat to a gentle simmer. Cook until tender, checking at least a few beans to be sure they are uniformly cooked. It will take about 30 minutes, maybe longer for older beans. Drain them in a colander.

In pan, cook over moderately low heat

  • 2 small onions, chopped fine
  • 2 carrots, chopped fine
  • 1/2 cup olive oil

Peel, seed and chop fine

  • 3/4 pound fresh tomatoes (in winter, I use canned tomatoes)

When carrots are tender, add in chopped tomatoes and

  • 2 small garlic cloves, minced

Continue cooking until garlic is fragrant, stirring occasionally. Stir in beans and season with

  • salt
  • hot red pepper flakes

to taste. Remove from heat and let cool. Stewed beans may be made three days ahead and chilled, covered. Their flavor improves during this time. Bring beans to room temperature.

Wash

  • 1/2 cup packed fresh flat-leafed parsley leaves

dry them and chop finely. Stir parsley into beans before serving.

Adapted from The Best of Gourmet, 1997 Edition

Onion Caraway Shortbread

Savory rather than sweet, and quite buttery.
Makes about 36 cookies

Shopping List

13 Tbl (about 1 3/4 sticks) unsalted butter

1 cup finely chopped onion (1 medium)

1 1/4 cups all-purpose flour

1 Tbl powdered sugar

1/2 tsp baking powder

1 tsp caraway seeds

1 large egg white, slightly beaten

In a medium frying pan, melt

  • 2 tsp butter

over medium heat. Add

  • 1 cup finely chopped onion (1 medium)

and cook, stirring occasionally, until it is soft and the edges are brown. Put aside in a bowl to cool thoroughly.

Position a rack in the middle of the oven. Preheat the oven to 350º. Butter a 9x9x2-inch square pan.

Sift together

  • 1 1/4 cups all-purpose flour
  • 1 Tbl powdered sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Set aside. In the large bowl of an electric mixer, put

  • 12 Tbl (1 1/2 sticks) unsalted butter, softened

and mix on low for 15 seconds. Add

  • 1 tsp caraway seeds

and the cooled onions, and beat on medium-high for one minute. Scrape down the bowl. On low speed, add the flour mixture and mix until the dough holds together and all of the flour is incorporated. Press the dough evenly into the buttered pan. (Dipping your fingers in flour will help keep the dough from sticking to them when pressing it into the pan.) Brush the top of the dough with

  • 1 large egg white, slightly beaten

(You won’t need all of the egg white.) Sprinkle

  • 1/2 tsp Kosher salt

evenly over the egg white.

Bake about 25 minutes, until the top is pale golden and the edges light brown. Remove from the oven and cut into 6×6 rows (or sizes or your choice), cutting through to the bottom. Cool the shortbread thoroughly in the pan.

from “125 Cookies to Bake, Nibble, and Savor” by Elinor Klivans

Dal Masala

Delicious, creamy and comforting.
Makes 4 servings, depending on portion size
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1 cup black lentils
1/2 cup kidney beans
1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves
1 tsp cumin seeds or 1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
cilantro (for garnish)

Heat

Soak all day or overnight

1 cup black lentils
1/2 cup kidney beans

Drain the beans and place in pressure cooker. Mince the following

1 medium onion
2 medium tomatoes
a 1-inch piece of ginger
4-5 garlic cloves

and add to pressure cooker along with

4 cups water
1 tsp cumin seeds or 1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp garam masala
2 TBL butter
2 TBL cream (optional)
salt

Cook in instant pot 15 minutes on high pressure. Wait 5 minutes and release steam. Check if both lentils and beans are soft enough to mash with a spoon. If not done, cook with pressure for 5 more minutes, adding water if needed. Release pressure, add

1 tsp salt

Cook for 10-15 minutes more to get them to the consistency you want and adjusting salt to taste.

If desired, add

2 TBL cream

garnish with

cilantro leaves

Inspired by vegrecipesofindia.com.