Sunday, October 18, 2009

Chana - Indian Recipe

Chana (often called chickpeas or garbanzo beans) are the basis for many dishes in India and Pakistan. Here is a fast way to cook them.


4 cups dry chana
1 tbsp salt

1. Pour water into pot to 1" away from innter rim and place over high, bringing it to a boil.

2. While water is heating up, sort the chana removing rocks and rotten pieces. Then rinse.

3. Place clean chana in pot of boiling water and bring back to boil. Chana should rise to the top.

4. Cover and simmer. Chana will be done in 3 hours but can remain cooking until about 5 hours without any harm to the food.

5. Periodically, check to make sure chana is sitll submerged under water as they absorb a tremendous amount. Add water as needed.

6. Salt to taste. Chana may be mashed or fried or added to other dishes.

Sunday, July 26, 2009

Dal Saag - Indian Recipe

Dal Saag is a popular dish in India that combines lentils with vegetables.

1 cup moong dal
2-3 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves 1/4 teaspoon asafoetida
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 piece of ginger root grated
2 green chiles
2 cups of chopped spinach
5 scallions, diced

Place the moong dal in a saucepan and add 3 cups of water. Bring to boil and let simmer for half an hour. Legumes absorb enormous amounts of liquid so you may have to add more.

Heat oil in saucepan and add mustard seeds, cover and allow to pop. Stir in curry, asafoetida, turmeric, cumin, coriander, ginger, and chiles, then pour into the dal.

Finally, stir in spinach and scallions and cook for a few minutes. Salt to taste

Tuesday, November 18, 2008

Bhein Mirch Masala - Indian Recipe


Lotus Stems - 4 medium pieces
Oil - 5 Tbsp
Water - 1 Cup

1 tsp turmeric powder
1-1/2 tsp salt
5 tsp coriander powder
1/4 tsp ginger powder
1 tsp black pepper
1 tsp garam masala
1 tsp amchur (mango powder)


1. Trim both the ends of the stems.

2. Cut into some 1 to 1 and 1/2 inch long pieces and some 1/4 inch pieces.

3. Wash with lukewarm water thoroughly. Make sure all the grooves are clean of any dirt.

4. Mix all the spices in a bowl.

5. Hold the big pieces over the masala bowl and fill the holes with the spice mix. Make sure that the pieces are a little damp so that the spices stick to them. Fill the big pieces from both sides. For smaller pieces put them together in the leftover masala mix and roll gently to cover with the spices.

6. Heat oil in a pressure pan or cooker.

7. Put all the pieces in the oil and saute gently on low heat for 5 minutes.

8. Add one cup of water and stir gently.

9. Cover the pressure cooker and cook on high heat till the first pressure whistle comes.

10. Let it cook on low heat for 15 more minutes.

11. Open the cooker and check to see the tenderness. (Should be similar to a hard boiled potato). If they are still hard, let it pressure cook for a few more minutes.

12. If there is still some water, let it simmer for a few more minutes with the lid open.

Serve with freshly made chapati or tandoori roti and Enjoy!!!

Bhein - Recipe Blog

This blog will cover everything Bhein, Indian, Indian Food, and other things in India. Please feel free to send in any recipes or ideas you have.