No Croutons Required Soup and Salad Challenge - November 2014

Once again, it's my turn to host NCR, a monthly event showcasing vegetarian soups and salads alternately hosted by myself and my dear friend Jacqueline of Tinned Tomatoes.

It is easy to participate. All you have to do is:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for November, and also Jacqueline's blog.

Add your post using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We very much look forward to your creations this time around.

Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often steal much of the attention at the dinner table and black-eyed peas dishes certainly do just that. A particularly earthy legume, they just so happen to shine when served up for dinner with modest spicing, and in this case, some creamy coconut milk and robust tomatoes to fill everything out. Very easy to prepare, making it a good go-to recipe for days when there is little inclination or time to cook up something more elaborate, serve with some rice or other favored grain and a vegetable side and your mid-week meal turns into a veritable nourishing feast.

Black-Eyed Pea Curry with Coconut and Tomato

Recipe by Lisa Turner Cuisine: Indian Published on October 29, 2014 Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut, sesame or other oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 cinnamon stick generous handful of dried curry leaves 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 large tomato, finely chopped 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender — about 40 to 50 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the cumin, mustard and fenugreek seeds. Stirring often, cook until the mustard seeds turn grey and begin to splutter and pop. Add the cinnamon stick and dried curry leaves, stir once, and then add the onion. Cook until the onion has softened — about 5 to 7 minutes. Stir in the chilies and stir for another 2 to 3 minutes. Now add the ground spices and stir for 1 minute until fragrant. Add the tomatoes and cook until softened and thickened — about 5 to 7 minutes. Pour in the coconut milk and simmer for another few minutes. Now stir in the black-eyed peas and simmer for another 10 minutes. Add water if necessary to achieve your desired consistency. Discard the cinnamon stick and season with salt and lots of fresh cracked pepper. Serve hot alongside a bed of fresh cooked white basmati rice or Indian flat breads and a side vegetable dish. Makes 4 to 6 servings

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Tomato Curry
Indian-Spiced Black-Eyed Pea Soup with Corn and Dill
Indian-Style Black-Eyed Peas with Roasted Squash
Black-Eyed Pea Salsa

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: unbelievable, ear bleeding noise next door

Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Marsen Jules

Pumpkin Energy Bites

It is time to celebrate the pumpkin season once again. While I do not relish the onslaught of winter, the fall harvest is a treat to be savored. This year, I bought a larger pumpkin, in addition to two smaller ones, roasted them up, and what I didn't use right away, I froze in 1 cup bags for future use to keep me going year round, because pumpkin is just not about 2 months of the year.

Pumpkin pie is coming soon, but energy bites keep me going throughout the day and they make for a fine quick breakfast. Yes, these do contain some chocolate, but it is fine quality dark chocolate and who says chocolate can't be enjoyed in moderation for breakfast? Certainly not me. Besides, with all of the other good nut, seed and dried fruit stuff in these little bites, you would have to be a strict purist without any real gain if you eschewed these delights. Just saying…

Pumpkin Energy Bites

Recipe by Lisa Turner Published on October 25, 2014 Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices Print this recipe Ingredients: 1 cup rolled or steel-cut oats 1/2 cup raw almonds 1/2 cup raw cashews 2/3 cup dried dates, pitted and roughly chopped 1/3 cup dried cherries 1/3 cup pumpkin purée 1 tablespoon maple syrup or honey 2 tablespoons coconut oil, melted 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg or mace 1/4 teaspoon ground allspice 1/4 teaspoon sea salt 1/2 cup lightly toasted pumpkin seeds or pepitas 1/3 cup dark chocolate, cut into small chunks Instructions: In a food processor, grind the oats, almond and cashews into a fine meal. Add the dates, dried cherries, pumpkin purée, maple syrup or honey, coconut oil, chia seeds, hemp seeds, vanilla, cinnamon, nutmeg, allspice and sea salt. Pulse until well combined. Add the pumpkin seeds and chocolate and pulse once or twice. Chill the mixture in the refrigerator for 30 minutes. Dampen clean hands and shape into small 1-inch balls. Store in the refrigerator in a covered container and enjoy when the craving hits. Makes 14 to 16 small bites

The pumpkin celebration continues:
Pumpkin and Carrot Split Lentil Soup
Roasted Tamari Seeds
Spicy Peanut Pumpkin Soup
Toor Dal Pumpkin Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: morning silence (while it lasts)

Whole Wheat and Corn Paratha

Indian meals are always a special treat when served with homemade flat breads. One of my favorites are flaky and substantial parathas, a griddle-fried bread often made with whole wheat flour and folded over a few times during the kneading and rolling process to create a layered bread that puffs during frying. They tend to be somewhat rich, especially if you use ghee or butter, as they are brushed several times during rolling and drizzled with butter or oil while cooking. Sometimes they are stuffed with vegetables and chutneys. Whether stuffed or more basic, they are always delicious as a snack or meal accompaniment.

Whole Wheat and Corn Paratha

Recipe by Lisa Turner Cuisine: Indian Published on October 22, 2014 Delicious flaky Indian flat breads made with corn and whole wheat flour and seasoned with cumin, ajwain and chilies Print this recipe Ingredients: 1 cup corn flour 2 cups whole wheat flour 1 teaspoon sea salt 2 teaspoons coconut sugar or brown sugar 2 to 3 fresh green chilies, seeded and finely chopped 1 teaspoon ajwain seeds 1/2 teaspoon cumin seeds 3 tablespoons sesame oil 3/4 to 1 cup warm water flour for dusting 1/2 cup melted ghee, butter or oil Instructions: In a medium bowl, whisk together the flours, salt, sugar, chilies and ajwain and cumin seeds. Drizzle in the sesame oil and, using your hands, rub it into the dry ingredients until well blended. Gradually add the water until the everything comes together to form a fairly stiff dough. Knead in the bowl for about 10 minutes. Form the dough into a smooth ball, brush with a bit of oil, cover with a clean kitchen towel or plastic wrap, and leave to rest for a few hours. Knead the dough a few times and divide into 10 pieces. Shape each piece into a ball and transfer to a plate. Cover with a damp kitchen towel so they don't dry out. Flatten a ball of dough into a roughly 2-inch round patty, sprinkle with a bit of flour, and then transfer to a lightly floured board. Roll the dough out into a roughly 5 to 6 inch round, dusting with more flour as necessary to prevent the dough from sticking. Brush the round with some melted ghee, butter or oil, and then fold in half. Brush the half with a bit more ghee, butter or oil, and then fold into a quarter-circle. Dust with a bit of flour and roll out into a rough 5 to 6 inch triangular shape. Repeat with the rest of the breads, separating each paratha between sheets of parchment or waxed paper. Brush a skillet with a small amount of ghee, butter or oil, and heat over medium heat. When hot, transfer one of the breads to the pan. Fry for about a minute, and then drizzle the edges and top with a bit of ghee, butter or oil. Let cook for another few minutes, until golden brown. Flip the bread, drizzle a bit more ghee, butter or oil around the sides of the bread, and cook for another few minutes, until golden and puffy in spots. Transfer to a plate lined with foil, or a basket lined with clean kitchen towels, and cover. Repeat with the remaining parathas. Note: The dough will keep well for up to 24 hours before baking. Cover the kneaded dough in the bowl with plastic wrap and keep in the fridge until ready to use, taking it out an hour or two before frying. Makes 9 to 11 flat breads

Other savory Indian breads to try:
Chickpea Flour (Besan) Crêpes with Spinach
Parathas Stuffed with Sweet Potato and Potato
Mung Dal Chila Paneer Wraps
Fenugreek Chapatis

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Adam Beyer

Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

Raw Peanut Butter Truffles

Raw and healthy homemade treats are pretty much a staple in my house these days. Sometimes you want a sweet that is satisfying, without the guilt, and these little truffles certainly fall into that category. They come together in hardly anytime at all, and with a bit of patience, as they are best chilled in the fridge before serving, these little bites will provide a nice dose of protein and most importantly, satisfaction to the palate. Decadence in this case is good for you.

Raw Peanut Butter Truffles

Recipe by Lisa Turner Published on October 17, 2014 Simple, raw and guilt-free protein-packed peanut butter and cocoa truffles sweetened with dried dates Print this recipe Ingredients: 1/2 cup raw almonds 1/2 cup hemp seeds 1 cup pitted dried dates 1/4 cup natural peanut butter 1 tablespoon cocoa powder 1 teaspoon vanilla cocoa or carob powder for dusting (optional) Instructions: In a food processor, pulse together the almonds and hemp seeds into a coarse flour. Add the dates, peanut butter, cocoa and vanilla and process further until the mixture comes together. Shape into small balls and coat with cocoa or carob powder if desired. Chill in the refrigerator for a few hours. Keep any remaining truffles in the refrigerator. Makes about 15 truffles

Other raw treats to enjoy:
Raw Peanut Butter Cookies
Raw Avocado Coconut Nanaimo Bars
Peanut Butter Cookie Dough Bites
Mini Tahini Cups with a Creamy Coffee Date Filling

On the top of the reading stack: River Cottage Bread Handbook No. 3 by Daniel Stevens

Audio Accompaniment: Marsen Jules

Chickpea Quinoa Pumpkin Burgers

Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really need no excuse to fuss around in the kitchen for hours to create unique and special meals. This past weekend was Thanksgiving in Canada and I went with something easy, preferring not to spend too much time cooking, but as humble as these little burgers might sound, they are actually an exquisite way to celebrate pumpkin season with the company of friends. Just because.

Packed full of protein, these spicy patties with a moist and meaty texture are a perfect vegetarian substitute when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini adds a pleasant undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is hard to resist, as is the fragrance that fills the kitchen while they are baking, and an experience your palate won't soon forget. Yes, they are that good.

I served them up with tomato chutney and a yogurt tahini lemon sauce and some mini naan breads. Eat them as burgers between bread or just as they are with chutneys and sauces and a side serving of vegetables to fill out the meal.

Note: Roasting the pumpkin brings out the natural sweetness, but if you don't want to roast it, cook according to your preference. Make sure to save the seeds for roasting later as they make for a delicious and healthy snack.

There is no reason at all to limit your intake of pumpkin to just a few months of the year. Instead of relying on canned pumpkin purée, consider taking advantage of the harvest and freeze small bags of roasted pumpkin for future use.

Chickpea Quinoa Pumpkin Burgers

Recipe by Lisa Turner Published on October 14, 2014 Moist, nourishing and flavorful spiced vegan burger patties made with ground chickpeas, quinoa and roasted pumpkin Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked) 1/3 cup quinoa (1 cup cooked) 1 1/2 cups roasted pumpkin, mashed 1/4 cup sun-dried tomatoes 1 small red onion, chopped 1 clove garlic, minced 1-inch piece ginger, minced 1/3 cup fresh parsley, chopped 2 jalapeños, seeded and chopped 2 tablespoons tahini 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace or nutmeg 1 teaspoon baking powder 2/3 cup chickpea flour (besan), or as needed 1 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the chickpeas, cover with water, and soak for at least 8 hours or overnight. Meanwhile, rinse the quinoa and soak in 2/3 cup water overnight in a small saucepan. Drain and rinse the chickpeas, transfer to a medium saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are soft, about 1 hour. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the water has evaporated, about 15 minutes. Set aside to cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. To roast the pumpkin, cut it in half, scoop out the pulp and seeds, and transfer to a baking dish with a small amount of water. Bake in a preheated 350° oven until fork tender — 40 to 50 minutes, depending on the size of the pumpkin. Let cool and remove the skin. Mash with a fork or potato masher and set aside. When the chickpeas are cooked, drain and transfer to a food processor. Pulse into a fine meal. Add most of the onion, the garlic, ginger, parsley, jalapeños, sun-dried tomatoes and tahini and pulse until smooth. Put 1 1/2 cups of the roasted and mashed pumpkin in a large bowl. Stir in the chickpea mixture until well combined. Stir in the remaining onion, spices, quinoa, and salt and pepper. Add enough chickpea flour to get a mixture that is moist but dry enough to shape into patties. Chill for 30 to 60 minutes. Line a baking sheet with parchment paper and preheat an oven to 375°. Shape the chickpea pumpkin mixture into 2 to 3 inch patties and transfer to the baking sheet. Bake for 15 to 20 minutes per side until golden. Serve as burgers with chutneys or just as they are with your favorite condiments and a side salad. Makes 12 to 14 burgers

Other pumpkin recipes you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Pumpkin Scones
Pumpkin Gingerbread Waffles
Refried Beans with Pumpkin

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: Off the Sky

Indian Mung Bean and Toor Dal Soup

Sometimes a simple legume soup with loads of ginger and warming spices is just what is needed, especially when one is cold and has a tender tummy. The pictures really don't do this soup justice, but a glance at the ingredients ought to portray an idea of the goodness within. It's an easy soup to prepare and is made up with staples most cooks familiar with Indian food will likely have on hand at any given time. The addition of coconut milk adds a pleasant creaminess to the soup that tempers the spices somewhat and fills out the legumes. Earthy whole mung beans and toor dal are a match made in heaven.

Indian Mung Bean and Toor Dal Soup

Recipe by Lisa Turner Cuisine: Indian Published on October 9, 2014 Simple, warming and creamy Indian mung bean and split pea soup with tomatoes, carrots, coconut milk and spices Print this recipe Ingredients: 1/2 cup whole mung beans 2 tablespoons sesame oil 2 teaspoons brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 1 onion, diced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 4 cups water, or more as needed 2 medium tomatoes, diced 2 tablespoons fresh ginger, minced or grated 2 red or green chilies, seeded and minced 1/2 cup toor dal or yellow split peas 1 large carrot, diced 3/4 cup coconut milk 1 teaspoon sea salt, or to taste Instructions: Rinse and soak the mung beans for at least 5 hours in enough water to cover. Drain, rinse, and set aside. Heat the oil over medium heat in a large saucepan. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for 5 minutes. Stir in the spices and stir for another minute, until fragrant. Add the mung beans, 3 cups of water, the tomatoes, half of the ginger and half of the chilies. Bring to a boil, reduce the heat to medium-low and cover. Simmer for 30 minutes, stirring occasionally. Rinse the toor dal or split peas well and add to the pan along with the remaining ginger and chilies as well as the carrot, coconut milk and another cup of water. Simmer for another 30 minutes or until the toor dal is quite tender, adding more water if necessary or desired. Season with salt and serve hot with fresh cooked white basmati rice. Makes 4 to 5 servings

This is my contribution to My Legume Love Affair, #76, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook and now administered by me. Nupur of The Veggie Indian is kindly hosting this month.

Other mung beans dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Mung Bean Paneer
Mung Bean and Tamarind Dal
Indian Style Spicy Mung Beans (Moong Dal)

On the top of the reading stack: River Cottage Bread Handbook, No.3 - Bread by Daniel Stevens

Audio Accompaniment: Christoph Berg