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Additional resources for 60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient
Bring to the boil over high heat. Reduce heat to low, cover pan and cook chickpeas for 1 hour 30 minutes, or until tender. Drain and reserve 300 ml (10 ﬂ oz / 11/4 cups) cooking liquid. Set aside. • Heat oil in a large frying pan. Add onions and garlic then cook, stirring occasionally, for 8–10 minutes or until onions are golden brown. Add ginger and fry for another minute. • Add turmeric, cumin and coriander, then fry for 5 minutes, stirring constantly. Add 1–2 Tbsp water if mixture is dry. • Add chillies, tomato and capsicum and cook for 5 minutes.
Sauté for another 3 minutes or until onion is golden brown then transfer to the salad bowl. • 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.
Prepare spicy mung beans. Combine mung beans, lime juice, oil, chilli and coriander in a mixing bowl. Mix well and set aside. • Combine ﬂour, chilli powder, garam masala, turmeric, curry powder and 1 tsp salt in a small bowl, mix well and set aside. • In a separate bowl, beat eggs with 1 Tbsp water and season with remaining salt and pepper. • Heat oil for deep-frying. Dip cauliﬂower ﬂorets into egg mixture then coat with seasoned ﬂour mixture. Shake oﬀ excess ﬂour and lower onto hot oil. Deep-fry for 2–3 minutes until golden brown.