© 2019 COOK LIKE A YOGI

  • Chef Yogi

with garlic and fresh dill


From Savi: The combination of beans/dal/legumes and greens and vegetables are a part of our everyday meal. Sometimes I scoop them over rice, serve in soup bowl with some bread. It takes less 30 minutes to make with prep and clean up and it’s satisfying and comfortable. My kids used to complain as I make them very frequently but now they are growing and it satisfies their bellies after sport practice which is a win! To see a video of this recipe, go to this link:

youtu.be/v1GI5SNtCJI




INGREDIENTS


1 C. whole mung beans

2 - 3 C. chopped spinach

1/2 C. chopped fresh dill leaves

1 medium diced red onion

2 diced tomatoes

3 cloves of garlic

2 Thai green chili or 1 Serrano pepper

1 tsp. cumin seeds

2" fresh turmeric grated or 1 tsp. ground turmeric

1 tsp. cooking oil DIRECTIONS

Cooking beans: wash and rinse your beans a couple of times and reason the water out. Place washed beans either in instant pot, pressure cooker or a soup pot. Add 3 cups of water. Do not add salt

For instantpot: press pressure cook for 8 minutes

Soup pot: bring the water to boil,close the lid,turn the heat to medium and cook the beans for 20 minutes or until soft and falling apart.


Pressure cooker: pressure cook for 10 minutes on medium high flame.


In a mortar and pestle, crush garlic, green chilies and cumin to a coarse paste or finely mince garlic, chilies. In another sauté pan, keep the heat to medium and add oil. Once the oil heat up add the garlic and chilly paste and sauté for a minute, add chopped onions and sauté them for 2 minutes or until they soften, add tumeric and diced tomatoes. Let these aromatic cook for about 3 to 4 minutes and tomatoes become like a paste.


After the pressure cooker cools off a little and beans are cooked to tender, add chopped greens and transfer the contents of sauté pan. Add a teaspoon of salt/or to taste and bring the pot/instanatpot to cooking mode again. After about 3 to 4 minutes, the greens will be wilted and aromatics nicely mixed with the beans. Adjust the salt.


PLATING


To serve: scoop it in a bowl as soup , squeeze a dash of lime and drizzle of ghee.



  • Chef Yogi

with sweet + yukon gold potatoes, lentils and some heat


This soup has a delicate peanut flavor that is paired with sweet potatoes and cayenne pepper - this trio combination is heaven on a cold winter night. It is comforting, soothing and very hearty. This recipe makes a lot so if you are lucky to have leftovers, freeze them in individual portions so that it can be enjoyed again in the future! A healthy, delicious alternative to your usual soup or stew. We hope you give it a try!


INGREDIENTS

3 TBS. olive oil

1 medium onion, chopped

3-4 garlic cloves, minced

1 TBS. fresh ginger, minced

1 tsp. ground cumin

1/2 tsp. cayenne pepper

pinch of cinnamon

pinch of red pepper flakes

1 tsp. salt

1/2 C. (heaping) crunchy peanut butter (I used a natural variety)

2 small to medium red bell peppers, diced

2 medium sweet potatoes, peeled and cubed

1 medium yukon gold potato, peeled and cubed

1 can of diced tomatoes

1/2 C. red lentils, rinsed

5 C. vegetable stock


INSTRUCTIONS

In a large soup pot, heat oil on medium heat. Add onion, garlic and ginger and cook until soft (about 5-8 minutes)

_______________________________________________________________________________Add red bell peppers and cook for 5 minutes

_______________________________________________________________________________Stir in cumin, cayenne, cinnamon, red pepper flakes, and salt. Add peanut butter and stir. Add both the sweet and yukon gold potatoes and can of tomatoes and stir. Add vegetable stock and lentils. Bring to a boil and then reduce heat and cook on low for 35 minutes. Check to be sure the potatoes are fork-tender. Additional cooking time may be needed.

_______________________________________________________________________________

Taste and adjust seasonings as needed.


optional:

fresh cilantro, chopped

peanuts, coarsely chopped


PLATING

Ladle generously into a bowl and serve hot. Top with chopped cilantro and peanuts.





28 views1 comment
  • Chef Yogi

Marty

Fort Collins, CO

This isn't going to win any beauty contests, but don't judge this one by looks alone. It is creamy, has a ton of flavor and is really versatile as shown with a grainy cracker and a side of fresh organic spinach. It will do you well on a sandwich, wrap or as a dip for crisp veggies. Lots of options and so hearty. My husband ate all of his and started on my plate - my knee jerk reaction was "back off!" but I thought better of it and allowed him ONE BITE :)

I used a new spice I've had my eye on for awhile - it's a red pepper blend from the Flatiron Pepper Co. (based in Colorado). I love the idea of supporting a small and local-ish company that has big, bold ideas - they completely changed the mindset of the standard red pepper flakes we see in stores. They have multiple varieties including one called "I Can't Feel My Face". If you get a chance, check them out! flatironpepper.com

INGREDIENTS

1 C. dried chickpeas soaked overnight then cooked in Instant Pot (3 C. water + 12 min. plus 10 min natural release). It's an extra step, but I try and remove as many of the thin chickpea skins (after they have cooled off a bit) as I can. It will make the hummus creamier.

OR one can of canned chick peas, rinsed


1/2 C. dried green lentils, rinsed (place in medium soup pot with 1 1/2 C. water. Bring to a boil then simmer for 20-25 minutes. Check them to make sure they are soft, then drain and put aside. Reserve 2-3 tablespoons in a separate bowl.


2 cloves fresh garlic, minced

1/4 C. olive oil

1/2 fresh lime juice


2 tsp. (heaping) cumin seeds, dry toasted in a pan (keep watch, they only take a minute or two then set aside). With a mortar and pestle, grind all the cumin seeds EXCEPT reserve a couple pinches for sprinkling on top of the hummus, the rest will be ground and will go in the spice blend below.


spice blend:

2 tsp. freshly ground toasted cumin seeds

1/4 tsp. Flatiron four pepper blend, or red pepper flakes

1/4. tsp. turmeric

1/2 tsp. salt


DIRECTIONS

In a food processor, add the chickpeas and green lentils (remember to keep the reserved lentils aside), olive oil, spice blend, garlic and lime juice and blend on high until very creamy. You may need to add a little olive oil to get the consistency you desire.


Place the hummus in a mixing bowl and gently fold in the reserved lentils. Take a taste to see if you need to adjust the seasonings or add some salt.


PLATING

Top the hummus with some droplets of olive oil, the reserved cumin seeds and a sprinkle of the red pepper flakes.