• Lentil Salad

    Ingredients 3/4 cup quick-cooking barley 3 tablespoons olive oil 2 tablespoons fresh lemon juice kosher salt and black pepper 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups) 1 15-ounce can lentils, rinsed 1 large carrot, cut into matchsticks 1/4 small red onion, chopped 1/4 cup chopped

  • Red Lentil Curry

    Ingredients 3 tablespoons canola oil 2 tablespoons chopped fresh ginger 2 cloves garlic, chopped 8 scallions, sliced, white and green parts separated 1 tablespoon curry powder 4 medium carrots (about 8 ounces), chopped 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces 1 cup red lentils

  • Lentil Fritter Pitas With Red Cabbage Slaw

    Ingredients 2 15-ounce cans lentils, rinsed 1/2 cup fresh cilantro leaves, plus more for serving 1/2 cup fresh flat-leaf parsley leaves 1 clove garlic, finely chopped 1/2 teaspoon ground cumin 1/2 cup bread crumbs kosher salt and black pepper 1/4 head red cabbage, shredded (about 1 1/2 cups) 2 tablespoons

  • Rajma chawal

    Serves 4 2 cups basmati rice 3 cups boiling water Generous pinch of saffron 2-3 tablespoons neutral cooking oil, like grapseed or canola 1 medium onion, finely diced 3 cloves garlic, crushed 1-inch piece ginger, peeled and grated 1-2 green bird’s eye chile(s), finely chopped 1 1/2 cups crushed tomatoes

  • Rajma Kebab

    Ingredients Rajman (kidney bean) 1 cup Boiled potatoes 2 large onions 1 large (chopped) green chilies 1 large (chopped) Grated ginger 1/2 tsp salt pepper sugar Everest Meat Masala 1/2 tsp Sattu ( roasted Gram Flour) 2 tsp olive oil 1 tsp crushed coriander seeds 1/2 tsp ice cream sticks

  • Rajma Bean Soup

    Ingredients 3/4 cup red rajma (kidney beans) 2 onions, chopped 4 tomatoes, chopped 3 cloves of garlic (lehsun) 1/2 tsp chilli powder 1 tsp lemon juice 1 tbsp oil salt to taste For serving finely chopped tomatoes sliced green onions chopped coriander (dhania) tabasco sauce Method Soak the beans overnight.

  • Rajma Burritos

    Ingredients For The Guacamole 3/4 cup ripe avocado pulp 1 tsp lemon juice 1/4 cup finely chopped onions 1/4 cup finely chopped tomatoes 1 tsp finely chopped green chillies 1 tsp finely chopped garlic (lehsun) salt to taste For The Refried Beans 1 1/2 tsp oil 3 tsp finely chopped

  • Pigeon Pea Coconut Rice

    Coconut ka chaska, pigeon peas ka phatka Ingredients 14 ounces frozen pigeon peas (boiled until soft , drained and rinsed) 1 tablespoon olive oil 1 small onion (cut in quarters) 1 clove garlic (minced) 1/4 teaspoon oregano 1/2 teaspoon thyme 1 teaspoon cilantro (chopped) 1 teaspoon salt 1 chicken bouillon

  • Pigeon pea Rice

    Ingredients 1 teaspoon oil 1/2 cup onion 2 cups rice 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt a pinch achiote powder 15 ounces green pigeon peas, rinsed and drained 2 tablespoons tomato paste 4 cups water Directions TOTAL TIME : 1 hr Method Place a 3-quart saucepan

  • Buttery Pigeon Pea Dal

    Ingredients 1 cup split yellow pigeon peas (toor dal), rinsed 2 jalapeños—1 halved and seeded, 1 minced 1 teaspoon turmeric Salt 2 tablespoons canola oil 1 teaspoon cumin seeds 1/4 cup finely chopped onion 1 large garlic clove, minced 1 1/2 teaspoons minced fresh ginger 2 medium tomatoes, finely chopped