Great Vegetarian Dishes

(Part Five) Beans and Legumes

Beans and legumes are not only rich in essential iron, vitamin B, and proteins, but they're also delious! Here are some of the many interesting ways to use them.

KCB 10.1: Israeli Chickpea Croquettes (Falafel)

Falafel are spicy chickpea croquettes. The original Egyptian variety contained dried white broad beans and were called ta'amia. In Israel, chickpeas were substituted for the broad beans. Falafel  are delicious served stuffed inside split Middle Eastern Round Bread (Pita) dressed with Tahini Sauce or Hummus and accompanied by green salad.

CHICKPEA SOAKING TIME: overnight
PREPARATION TIME: 10 minutes
MIXTURE RESTING TIME: ¹/₂ hour
COOKING TIME: 20 minutes
YIELD: 14 to 16 falafel

1¹/₄ cups (310 ml) chickpeas, soaked overnight and drained
¹/₂ teaspoon (2 ml) yellow asafoetida powder
³/₄ cup (185 ml) finely chopped parsley
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
¹/₄ teaspoon (1 ml) cayenne pepper
1¹/₂ teaspoons (7 ml) salt
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₂ teaspoon (2 ml) baking powder
oil for deep-frying

1. Place the chickpeas in a food processor and mince finely. Scrape the minced chickpeas into a bowl. Fold in the herbs, spices, salt, and baking powder. Mix well, knead, and leave for 30 minutes.
2. Form the mixture into 14 to 16 falafel balls. If they're too sticky, roll the falafel in a little flour. Repeat until all the mixture is rolled.
3. Fill a heavy pan or wok with ghee or oil to a depth of 6.5 - 7.5 cm (2¹/₂ - 3 inches). Heat until moderately hot 180°C/355°F. Deep-fry 6 to 8 falafels at a time, turning when required, for 5 or 6 minutes, or until they're evenly golden brown.
4. Remove and drain on paper towels. Cook all the falafel. Serve hot, as recommended above.

KCB 10.2: Buckwheat Puffs

Buckwheat is not really a type of wheat or any kind of grain at all! A member of the polygonaceae family, it is related to rhubarb, sorrel, and dock. It is a grain-like food, however, and is rich in protein (11.7 %), as well as fibre, iron, phosphorus, and potassium. These grain-free puffs are made from buckwheat flour, ground from unroasted buckwheat groats. Serve them warm with plain sour cream or Horseradish Cream as a side dish or snack.

PREPARATION TIME: 10 minutes
BATTER RESTING TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: 24 Puffs

3 cups (750 ml) buckwheat flour
1 tablespoon (20 ml) brown sugar
2 teaspoons (10 ml) salt
2 teaspoons (10 ml) baking powder
4 tablespoons (80 ml) yogurt
3 tablespoons (60 ml) melted butter
about 1¹/₂ cups (375 ml) warm milk
ghee or oil for deep-frying
1 to 2 cups (250 - 500 ml) sour cream or Horseradish Cream

1. Combine the buckwheat flour, sugar, salt, and baking powder in a bowl.
2. Add the yogurt and melted butter, and then gradually add enough warm milk to form a thick, spoonable batter. Allow the mixture to set for 10 minutes.
3. Heat ghee or oil in a deep pan or wok over medium heat. When the ghee is moderately hot (180°C/355°F), carefully place about 6 heaping tablespoons of batter into the oil. Deep-fry the puffs until they are rich golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Repeat for all the batter. Serve Buckwheat Puffs warm with a generous spoonful of sour cream or Horseradish Cream.

KCB 10.3: Lima-Bean and Cheese Croquettes

Serve these croquettes with a home-made sauce such as Tomato Relish or Date and Tamarind Sauce or with plain yogurt.

BEAN SOAKING TIME: overnight
PREPARATION TIME: about 25 minutes
FRYING TIME: 15 to 20 minutes
YIELD: 1 dozen large croquettes

Croquettes

1 cup (250 ml) lima beans, soaked overnight in 3 cups cold water
¹/₂ cup (125 ml) carrots, coarsely shredded
³/₄ cup (185 ml) cooked corn kernels
¹/₂ cup (125 ml) zucchini, coarsely shredded
2¹/₂ cups (625 ml) wholemeal bread crumbs
1¹/₂ cups (375 ml) grated cheddar cheese
2 cups (500 ml) cold mashed potatoes
1 tablespoon (20 ml) ground dry-roasted sesame seeds
1¹/₂ teaspoons (7 ml) yellow asafoetida powder
2¹/₂ teaspoons (12 ml) salt
¹/₄ teaspoon (1 ml) black pepper
¹/₄ teaspoon (1 ml) nutmeg
1 tablespoon (20 ml) fresh lemon juice
2 tablespoons (40 ml) chopped fresh parsley
1 tablespoon (20 ml) chopped fresh coriander leaves
ghee or oil for deep-frying

Batter

1 cup (250 ml) plain flour
1¹/₂ cups (375 ml) water
¹/₂ teaspoon (5 ml) salt

1. Drain the lima beans. Boil them in unsalted water until soft. Drain them and mash them coarsely.
2. Combine all the croquette ingredients (except 1¹/₂ cups [375 ml] bread crumbs) in a large bowl. Mix well. Form into 1 dozen croquettes about 6.25 cm x 2.5 cm x 2.5 cm (2¹/₂ inches x 1 inch x 1 inch).
3. Combine the flour and salt and add enough cold water to whisk into a smooth batter with the consistency of thin cream.
4. Heat the oil or ghee in a deep wok or pan. When the ghee is hot 185°C/365°F, dip a few croquettes in the batter, shake off the excess, roll them in bread crumbs, and carefully lower them into the hot oil. Deep-fry until golden brown and crisp. Remove and drain on paper towels. Repeat until all the croquettes are fried. Serve hot.

KCB 10.4: Tomato 'Omelette'

Here's a delicious and unusual dish from Gujarat state in western India. It makes a wonderful breakfast or snack served with fried potato chips, sour cream, and chutney.

PREPARATION TIME: 10 minutes
COOKING TIME: a few minutes per omelette
YIELD: 10 to 12 omelettes

³/₄ cup (185 ml) tomatoes, peeled and finely chopped
1¹/₂ cups (375 ml) chickpea flour
2 hot green chilies, seeded and minced
1 small bunch fresh coriander leaves, minced
1 teaspoon (5 ml) dry-roasted sesame seeds
¹/₂ teaspoon (2 ml) turmeric
1 tablespoon (20 ml) sugar
1 teaspoon (5 ml) salt
1¹/₂ cups (375 ml) cold water
ghee or oil for griddle frying

1. Combine all the ingredients except the ghee or oil. If the batter is too thick, add a little more cold water to
2. Heat a heavy cast-iron griddle or non-stick frying pan over moderate heat until very hot. Reduce the heat and brush the griddle or frying-pan liberally with ghee or oil. Place 2 tablespoons (40 ml) batter on it and spread the batter as thin as you can. When the underside turns golden, put a little ghee or oil around the edges and tum the 'omelette' over. When golden brown on the other side, remove the 'omelette' from the pan. Fold and serve hot.

KCB 10.5: Spicy Beans with Corn Chips (Nachos)

This simple combination of savoury beans, crisp corn chips, melted cheese, avocado dip, and sour cream can be served as an appetizer or as a snack.

BEAN SOAKING TIME: overnight
PREPARATION TIME: 40 minutes
COOKING TIME: 10 minutes
YIELD: enough for 4 persons

1 cup (250 ml) kidney or pinto beans soaked overnight to produce 2 cups soaked beans
2 tablespoons (40 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
2 teaspoons (10 ml) green chili, chopped
2 teaspoons (10 ml) ground cumin
1 tablespoon (20 ml) chopped fresh coriander leaves
2 tablespoons (40 ml) tomato paste
1 teaspoon (5 ml) salt
200 g (about 7 ounce) corn chips
1 cup (250 ml) grated cheddar cheese
2 cups (500 ml) Guacamole
¹/₂ cup (120 ml) sour cream
1 tablespoon (20 ml) chopped fresh parsley for garnish

1. Boil the beans until soft, then drain.
2. Heat the olive oil in a small saucepan and saute the asafoetida. Add the chili, ground cumin, cooked beans, coriander leaves, tomato paste, and salt. Stirring often, cook on moderate heat for 2 to 3 minutes.
3. Arrange the corn chips on a 20 cm (8-inch) pie dish. Cover with the bean mixture and sprinkle the grated cheese on top. Place under a hot grill for 2 or 3 minutes, or until the cheese melts.
4. Top with Guacamole, sour cream and parsley. Serve immediately.

KCB 10.6: Dal Rissoles (Baras) Baked in Buttermilk

This recipe for baras baked in buttermilk has been a popular dish at the famous Hare Krishna Sunday Feasts throughout Australia for decades. I generally cook baras  for at least 200 persons at a time, sometimes more. So I had to significantly reduce this recipe to a manageable size for home use. Baras  easily lend themselves to bulk cooking, though, and they are always met with great enthusiasm. The little rissoles are wholesome and succulent and, when tasted, immediately dispel the notion that a vegetarian diet is dull and austere. (Note: The buttermilk used in this recipe is the cultured, reduced-fat variety. Yogurt may be substituted for the buttermilk.)

DAL SOAKING TIME: 5 or 6 hours
PREPARATION AND FRYING TIME: about 40 minutes
SECOND SOAKING TIME: about 10 to 15 minutes
BAKING TIME: about 1 - 1¹/₄ hours
YIELD: about 60 small bare (allow 4 or 5 per person)

3 cups (750 ml) yellow split peas
1 tablespoon (20 ml) ground coriander
2 teaspoons (10 ml) ground cumin
2 teaspoons (10 ml) ginger powder
2 teaspoons (10 ml) garam masala
¹/₂ teaspoon (2 ml) cayenne pepper
1 teaspoon (5 ml) turmeric
2 teaspoons (10 ml) salt
1¹/₂ teaspoons (7 ml) baking powder
1¹/₂ teaspoons (7 ml) yellow asafoetida powder
ghee or oil for deep-frying
hot water for soaking baras
8 cups (2 litres) cultured buttermilk
10 to 12 medium tomatoes, each one sliced into about 5 rings
1 teaspoon (5 ml) sweet paprika

1. Soak the split peas for 5 or 6 hours in at least 12 cups (3 litres) of cold water.
2. Thoroughly drain. the peas and, with the aid of a mincer, food processor, or grinder, mince them until they become a coarse paste. Add all the spices (except the paprika), the baking powder, and salt. Knead the mixture well.
3. Press out the paste on a flat, smooth surface until it is uniformly 1.25 cm (¹/₂-inch) thick. With a biscuit cutter or similar round object, cut out 3.75 cm (1¹/₂-inch) disks. With a spatula transfer the disks onto an oiled tray. Gather the remaining mixture and cut out some more disks, repeating until all the mixture has been used up.
4. Heat the ghee or oil until fairly hot 180°C/355°F. Carefully slip 10 or 12 disks into the hot ghee or oil, but do not touch them until they float to the surface. Then you can turn them over. Fry them for about 6 to 8 minutes or until both sides are dark golden brown. Remove and drain. Repeat until all the baras  are fried and drained.
5. Place all the fried baras  into a bowl of hot, lightly salted water and allow them to soak for 10 to 15 minutes or until they are soft and slightly spongy. Remove and thoroughly drain, squeezing gently to remove excess water.
6. In a deep 20 cm x 25 cm (8-inch x 10-inch) casserole dish, layer half the baras. Pour one-third of the buttermilk on top of the baras; then place one slice of tomato on top of each bara. Place another layer of baras  on top of the tomatoes and cover with one-third of the buttermilk. Place another layer of tomatoes on top, cover with the rest of the buttermilk, and garnish with paprika. Place the dish in a pre-heated 200°C/390°F oven. Bake for about 1 - 1¹/₄ hours or until the buttermilk forms a thick, slightly browned cheesy crust. Serve hot.

KCB 10.7: Gopal's Famous Vegie-Nut Burgers

Here's a wholesome combination of rice, lentils, and vegetables with spices and herbs in a patty that's first baked, then pan-fried. Serve Vegie-Nut Burgers  on bread rolls with your favourite sauces, salads, and toppings.

PREPARATION AND COOKING TIME: 1 hour
YIELD: 16 burgers

1 cup (250 ml) cooked short-grain rice (it should be sticky)
1¹/₂ cups (375 ml) cooked brown lentils, thoroughly drained
¹/₂ cup (125 ml) carrots, coarsely shredded
1¹/₂ cups (375 ml) bread crumbs
¹/₂ cup (125 ml) peanut butter
2 tablespoons (40 ml) soy sauce
1 teaspoon (5 ml) Chinese sesame oil
2 teaspoons (10 ml) dried basil
2 teaspoons (10 ml) dried oregano
1 teaspoon (5 ml) salt
1¹/₂ teaspoons (7 ml) yellow asafoetida powder
¹/₂ cup (125 ml) chopped fresh parsley
1 teaspoon (5 ml) sweet paprika

1. Combine all the ingredients in a large bowl and knead well.
2. Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into 8 cm (3-inch) patties.
3. Arrange the patties on lightly oiled baking sheets and place them in a preheated, moderately hot oven 200°C/390°F. Bake until the patties dry out somewhat and slightly darken.
4. The burgers can now be refrigerated or frozen until needed. Pan-fry them in butter or oil until they are hot; then use as required.

KCB 10.8: Mexican-Style Beans and Salad on Fried Tortilla (Tacos)

A taco is a Mexican corn pancake (Tortilla) that's crisped, folded, and stuffed with beans, salad, and cheese. For serving, you can either leave all the ingredients separate or fill the tacos ready to go either way, they're great for party catering, with a minimum of fuss.

BEAN MARINATING TIME: 2 or 3 hours
PREPARATION AND ASSEMBLY TIME: 15 minutes
YIELD: 8 tacos (allow 2 per person)

Bean Marinade

¹/₂ teaspoon (2 ml) dry mustard
¹/₂ teaspoon (2 ml) ground cumin
1 tablespoon (20 ml) fresh lemon juice
2 tablespoons (40 ml) olive oil
¹/₄ teaspoon (1 ml) cayenne pepper
¹/₄ teaspoon (1 ml) salt

Salad dressing

1 tablespoon (20 ml) fresh lemon juice
3 tablespoons (60 ml) olive oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) brown sugar
1 teaspoon (5 ml) salt
1¹/₂ cups (375 ml) cooked and drained red kidney beans
¹/₂ small lettuce torn into bite-sized pieces
¹/₂ green pepper, cored, seeded, and diced
2 tomatoes, chopped coarsely
1 ripe avocado, peeled, stoned, and cubed
1 teaspoon (5 ml) chopped fresh parsley
¹/₂ cup (125 ml) fresh alfalfa sprouts
8 taco shells
1 cup (250 ml) grated cheddar cheese

1. Combine the marinade ingredients, add the beans, and refrigerate to marinate for 2 or 3 hours.
2. Combine the dressing ingredients. Add the lettuce, green pepper, tomato, avocado, and parsley.
3. Crisp the taco shells (deep-fry or bake), fold them into wedge shapes, and stuff them with the beans, salad, and sprouts. Top with grated cheese and serve immediately.

KCB 10.9: Curred Chick-peas

This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they're great served with Puffed Fried Breads (Pooris), with Chapatis, or with hot Boiled Rice.

DAL SOAKING TIME: overnight
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour
YIELD: enough for 4 to 6 servings

1¹/₄ cups (310 ml) dried chickpeas
6 cups (1.5 litres) water
1 bayleaf
the seeds from 4 cardamom pods
6 whole cloves
5 black peppercorns
one 5 cm (2-inch) cinnamon stick, broken into bits
1 tablespoon (20 ml) cumin seeds
4 tablespoons (80 ml) ghee or oil
1 tablespoon (20 ml) fresh ginger, finely minced
1 teaspoon (5 ml) hot green chili, minced
¹/₂ teaspoon (2 ml) cayenne pepper
¹/₂ teaspoon (2 ml) yellow asafoetida powder
³/₄ teaspoon (3 ml) turmeric
2 teaspoons (10 ml) sweet paprika
1 tablespoon (20 ml) ground coriander
1 tablespoon (20 ml) fresh lemon juice
2 teaspoons (10 ml) salt
3 tablespoons (60 ml) chopped fresh coriander or parsley

1. Wash and drain the chickpeas; then soak well-covered in water overnight. Drain.
2. Place the chickpeas, water, and bay leaf in a heavy 3-litre/quart saucepan and bring to the boil over high heat. Reduce the heat to moderate and simmer the chickpeas for 1 hour or until they are butter-soft but not broken. Remove from the heat.
3. Drain, reserving the liquid. Remove the bay leaf.
4. Place ¹/₃ cup (85 ml) cooked and drained chickpeas in a blender or food processor with a little cooking liquid. Process to a smooth puree. Remove the chickpea puree and place it in a bowl. Set aside.
5. In a coffee grinder or blender or with a mortar and pestle, combine and crush to a powder the cardamom seeds, whole cloves, black peppercorns, cinnamon stick, and cumin seeds .
6. Heat the ghee or oil in a heavy 2-litre/quart saucepan over moderately high heat. When hot, stir in the fresh ginger and green chili and saute for 1 minute. Remove the pan from the heat and add the cayenne, asafoetida, turmeric, paprika, and ground coriander. Add the ground spice powder, chickpeas, lemon juice, salt, the pureed chickpeas, and enough reserved chickpea cooking-water to make a gravy. Simmer for 6 to 8 minutes; then remove, garnish with minced fresh coriander, and serve hot.

KCB 10.10: Vegetarian Chili

This nourishing combination of beans and vegetables is given an extra protein boost with the addition of crumbled home-made curd cheese (panir). To make this a dairy-free dish, add frozen tofu that's been thawed and crumbled instead of the curd cheese. (Instructions for preparing tofu in this way are included in the recipe for Vegetarian Stroganoff). Chili is delicious served with your choice of breads or rice.

PREPARATION AND COOKING TIME: 30 to 40 minutes
YIELD: enough for 6 to 8 persons

2 tablespoons (40 ml) olive oil
2 hot green chilies, seeded and minced
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₂ cup (125 ml) diced green peppers
¹/₂ cup (125 ml) diced celery
¹/₂ cup (125 ml) cooked corn pieces
3 cups (750 ml) tomatoes, blanched, peeled and chopped
³/₄ cup (185 ml) tomato paste
3 cups (750 ml) cooked kidney beans (reserve the bean liquid separately)
1 cup (250 ml) crumbled curd cheese or frozen tofu that's been thawed and crumbled
1 teaspoon (5 ml) ground cumin
1¹/₂ teaspoons (7 ml) salt
¹/₄ teaspoon (1 ml) freshly ground black pepper
1 teaspoon (5 ml) cayenne pepper, or to taste
1 tablespoon (20 ml) brown sugar
2 tablespoons (40 ml) chopped fresh parsley

1. Heat the oil in a heavy 3-litre/quart saucepan over moderate heat. When the oil is hot, add the minced green chili and saute for 1 minute. Add the asafoetida powder and saute momentarily. Add the diced peppers and celery. Saute, stirring occasionally, for 5 minutes or until the vegetables soften.
2. Add the corn and the chopped tomato and cook, stirring occasionally, for another 10 minutes. Add all the remaining ingredients and simmer for 20 minutes, stirring occasionally. If the chili is too thick, add some reserved bean liquid. Serve hot.

KCB 10.11: Chana Dal with Potatoes

Serve this thick dal with fancy rice, a simple vegetable, and bread.

DAL SOAKING TIME: 5 hours
PREPARATION TIME: 1 hour
YIELD: enough for 4 persons

1 cup (250 ml) chana dal
1¹/₂ cups (375 ml) water
one 2.5 cm (1-inch) cinnamon stick
4 tablespoons (80 ml) ghee or oil
2 medium potatoes, peeled and cut into 1.25 cm (¹/₂-inch) cubes
1¹/₂ teaspoons (7 ml) cumin seeds
¹/₄ teaspoons (1 ml) yellow asafoetida powder
1¹/₂ teaspoons (7 ml) ground coriander
¹/₄ teaspoon (1 ml) cayenne pepper
¹/₂ teaspoon (2 ml) turmeric
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) fresh lemon juice
2 tablespoons (40 ml) coarsely chopped fresh coriander

1. Wash and drain the dal and place it in a bowl covered with hot water. Soak for 5 hours. Drain.
2. Boil the dal, water, cinnamon stick, and 1 tablespoon (20 ml) of ghee or oil over moderately high heat in a heavy 3-litre/quart saucepan with a tight-fitting lid. Reduce the heat to moderately low. Stir once and boil for 15 minutes.
3. Add the diced potatoes, stir once, replace the lid, and continue cooking until the dal is tender and plump and the potatoes are soft and tender.
4. Remove the dal from the heat and remove the cinnamon stick.
5. Pour the remaining ghee or oil into a large frying pan over moderate to moderately high heat. Saute the cumin seeds in the hot oil until they turn brown. Add the asafoetida, ground coriander, cayenne, turmeric, and salt. Stir once; then add the dal and potatoes and stir well. Do not mash the dal. Add the lemon juice and fresh coriander. Mix well and remove from the heat, adding a little hot water if required. Serve hot.

KCB 10.12: Dal Dumplings in Yogurt with Tamarind Sauce (Dahi Bada)

I tasted dahi bada  for the first time at the home of Chandra Shekhar Singh in Jaipur, Rajasthan. His wife had carefully soaked dal, ground it to a paste, added nuts, dried fruit and spices, fried little dumplings of the mixture, and then soaked them in water until spongy soft. She then carefully squeezed out the water, smothered them with yogurt and zesty tamarind sauce, and served them with a garnish of freshly ground spices and fresh coriander leaves. It was a sensory and culinary experience I've never forgotten.

DAL SOAKING TIME: 3 hours
PREPARATION AND COOKING TIME: 1 hour
CHILLING TIME: 2 hours
YIELD: 18 badas

For badas

1 cup (250 ml) split mung dal
¹/₃ cup (85 ml) split urad dal
1 tablespoon (20 ml) minced fresh ginger
1 tablespoon (20 ml) hot green chilies, minced
¹/₄ teaspoon (1 ml) ground caraway seeds
1¹/₂ teaspoons (7 ml) salt
¹/₄ teaspoon (1 ml) baking powder
2 tablespoons (40 ml) blanched almonds, minced
3 tablespoons (60 ml) raisins, soaked and minced

For yogurt sauce

1¹/₂ cups (375 ml) fresh plain yogurt
³/₄ cup (185 ml) sour cream
¹/₄ teaspoon (1 ml) salt

For tamarind sauce

1 tablespoon (20 ml) tamarind concentrate
1 green chili, seeded and minced
¹/₄ cup (60 ml) water
2 tablespoons (40 ml) brown sugar
¹/₂ teaspoon (2 ml) garam masala
¹/₂ teaspoon (2 ml) salt

Garnish

1 teaspoon (5 ml) dry-roasted cumin seeds, coarsely ground
1 teaspoon (5 ml) garam masala
¹/₂ teaspoon (2 ml) paprika
a few coriander leaves

1. Wash the dals and soak them in cold water for 3 hours. Drain.
2. Blend the drained dals in a food processor until the mixture is smooth and creamy. (You might have to add a little water).
3. Combine the dals, ginger, chilies, caraway, salt, and baking powder in a bowl. Add the almonds and minced raisins. Mix well. The mixture at this stage should be firm enough to scoop into portions. If not, add a little wholemeal flour. Divide the mixture into 18 bada  portions.
4. Heat ghee or oil (which should be deep enough to cover the badas) in a wok or pan over moderate heat. When it reaches 175°C/345°F, carefully lift 6 badas  into the ghee and fry them slowly for about 4 minutes on each side or until they are golden brown and puffed. Remove the badas  with a slotted spoon and drain in a colander. Continue frying all the badas.
 5. Place a 2-litre/quart bowl of lightly salted water next to the stove. Remove the badas  from the colander and drop them into the salted water. Soak the badas  for 15 to 20 minutes or until they become spongy and soft.
6. When the badas  have soaked enough, carefully remove them from the water and gently squeeze out the water by pressing them between your palms. Place them on a plate and refrigerate for at least 2 hours.
7. Combine the ingredients for the yogurt sauce in a bowl and whisk them until smooth. Combine all ingredients for the tamarind sauce and mix well. This can be done whilst the badas  are refrigerating.
8. When you are ready to serve the badas, place 2 or 3 spoons of the yogurt sauce on individual serving plates, place 2 or 3 badas  in the centre, place more yogurt sauce on top, and drizzle a spoon of sauce on top of that. Sprinkle on the ground cumin, the garam masala, and the paprika and garnish with the coriander leaves.

[Home] [Back to the Vegetarian Resources page] [ Back ] [ Next ]