Dieting, Carbs and Beans
Happy to announce that I have sustained my diet for a month now so the New Year resolution still holds. Thought it would be easy(!!??) to cut down the carbs and increase protein intake, easier said than done. Increase meat/poultry/fish, but eat them everyday nah! can't do that once a week is how much we can handle Non.Veg. So the next best alternative was to eat more beans and lentils. I usually buy beans that suits my fancy so there is always beans and more beans in the pantry. That is the long explaination to why there are so many bean recipes making their appearance.
If you have had your share of the Big Brother and Shilpa Shetty controversy skip the next paragraph and proceed to the recipe but you are welcome to read on...
Celebrity Big Brother and Undercooked Indian food
The sad part was the show and aftermath seemed to have taken over the front pages of all news while there are several important things begging for attention. Well actually that was not my main problem, mine was, one of the contestants on the show is supposed to have said that "Indians were thin becasue they undercooked their food" whatever that was supposed to mean. Anyway here I was thinking we overcooked our food!!
Mixed Beans with Poblano Peppers
On my recent grocery store visit I picked up the Pablano Peppers instead of the Green Bell Peppers because they looked fresher but now I am hooked I like their subtle spiciness more than the Bell Pepper sweetness. It added a whole new dimension to the Bean curry.
1. 3 Poblano Peppers deseeded and cut into strips.
2. 1 1/2 Cup Mixed Dry Beans (Green Peas, Norther Beans and Turtle Black Beans) soaked overnight and cooked for one whistle in a pressure cooker and drained.
3. 1 medium red onion chopped
4. 2 tbsp lemon juice
5. Seasonings curry leaves, cumin and mustard
7. 1tsp oil
1. 1 medium red onion (I used 1/2 red onion and 1/4 cup frozen small red onions)
2. 5 garlic cloves
3. 1 1/2" ginger piece
4. 1/4 cup corriander leaves
5. 3 green chillies
6. 1 tsp cumin powder
7. 1 tbsp corriander powder
Saute the above and blend into a paste
1. Heat oil in a pan add the seasonings, cumin, curry leaves and mustard seeds
2. When the mustard starts to pop add the onions and fry till translucent
3. Add the poblano pepper strips and saute till they just start to change color
4. Add the cooked beans mix well.
5. Add the ground paste and about cup of water and salt
6. Cover the lid and cook for 5-8 minutes
Serve with brown rice or with chappathis.