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Extra resources for 60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient

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Stir well. • Bring mixture to the boil then cover pot and simmer until beans are tender. Alternatively, use a pressure-cooker to cook beans for about 15 minutes. Drain and reserve liquid. • Combine remaining garlic, onions, ginger and chillies in a blender (processor) until a smooth purée is formed. • Heat oil in a medium frying pan. Add blended mixture and fry until mixture turns brown. Add cumin and fry for a few seconds. • Stir in drained beans, yoghurt and 125 ml (4 fl oz / 1 /2 cup) reserved bean liquid.

Pour salad dressing over ingredients in salad bowl. Toss and mix well. Transfer to a serving plate, sprinkle with Parmesan cheese, if desired, and serve. savoury black-eyed bean curry Serve this healthy black-eyed bean curry with hot boiled rice or chapatis for a complete meal. Serves 4 Ingredients Method Black-eyed beans 150 g (5 oz), washed, soaked overnight and drained Bay leaves 3 Cardamom pods 2, bruised Chopped garlic 2 tsp Ground turmeric 1/2 tsp Salt 1 tsp Onions 2, peeled and roughly chopped Chopped fresh ginger 2 tsp Dried red chillies 2, seeded Cooking oil 2 Tbsp Ground cumin 1 tsp Yoghurt 125 ml (4 fl oz / 1/2 cup) 1 Garam masala /2 tsp Chopped fresh coriander leaves (cilantro) 2 Tbsp • Place beans in a medium pot and add enough water to cover beans.

Using a slotted spoon, remove onions from pan and set aside with bacon. • Stir in flour, salt and pepper with a wooden spoon to form a smooth paste. • Add stock gradually. Stir constantly to break up any lumps. Add bay leaf, thyme and reserved onions and bacon. • Return pan to heat and bring mixture to the boil, stirring constantly. Stir in peas and reduce heat to low. Cover pan and simmer for another 6–8 minutes, stirring occasionally, or until peas are tender. • Remove pan from heat. Discard bay leaf and thyme.

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60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient by MCIA

by Daniel

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