• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Gala Hua Dal (Cooked Lentils, Peas, and Beans

  • Recipe Submitted by on

Category: Vegetables, Indian, Vegetarian

 Ingredients List

  • E *****
  • This is the basic recipe for cooking lentils or beans. Many southern and
  • southwestern regional recipes call for cooked lentils or beans to be
  • stirred gently into a dish near the end of cooking. Therefore, it may be a
  • good idea ot make them a day ahead and have them ready when you begin the
  • actual cooking.
  • Makes 4-1/2 Cups Thick Lentil or Bean Puree
  • 1-1/2 cups yellow lentils (arhar dal) or, red lentils (masar dal), yellow
  • split peas (supermarket variety), or yellow mung beans (moong dal)
  • 1/4 teaspoon tumeric 4-1/2 cups water
  • 1. Pick lentils, peas, or beans clean and wash thoroughly in several
  • changes of water.
  • 2. Put the lentils, peas, or beans in a deep pot along with the tumeric
  • and 4-1/2 cups water; bring to a boil. (Be careful, they foam a lot.) Stir
  • often to make sure they do not lump together. Cook over medium heat,
  • partially covered, for 40 minutes (25 minutes for red lentils and mung
  • beans). Cover, reduce heat, and continue cooking for an additional 20 to
  • 25 minutes (10 minutes for red lentils and mung beans) or until soft.
  • 3. Turn off heat and measure the puree. There should be 4-1/2 cups puree;
  • if not, add enough water to bring to that quanity. For a more ground puree,
  • beat lentils, peas, or beans with a whisk for 3 to 5 minutes. Cooked dal
  • can be kept for 3 days, refrigerated. Cooked lentils and beans thicken
  • considerably and become gelatinous with keeping. They also reduce in
  • volume considerably. Therefore remember to make allowance for such
  • evaporation.
  • My Note: I always end up beating them with a whisk as it velvetizes the
  • soup. There is no need to use something like a food processor .... I think
  • it would end up making the ingredients too fine and would ruin the texture
  • of the soup. Also, I refrigerated them for both 1 day and then later 2
  • days and found that indeed, it did thicken .... I simply put them in a pot
  • and added a cup or two of water and simmered until I got the consistency I
  • wanted .... thick but with some liquid as this is not meant to be a soup in
  • which a spoon will stand up
  • Recipe By : Pat Gold
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Gala Vegetable-Nut Pate'
Categories: Appetizers, Vegetables, Vegetarian
Yield: 1 Servings

1 c Raw pecans
1 c Raw walnuts
1 c Raw sunflower seeds
3/4 c Chopped onions
2 tb Spike seasoning
2 1/3 c Bottled water
1/2 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1/2 c Grated carrots
1/2 c Grated zucchini
1/2 c Diced red bell peppers
Bell peppers
red, yellow and green
hollowed out in center
Lettuce leaves
Assorted crudites

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food
processor, and process 25 to 30 seconds. Pour mixture into medium-sized
bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell
pepper cups on bed of lettuce surrounded by cucumber & zucchini slices,
celery, carrot & jicama sticks.

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