60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient by MCIA

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Additional resources for 60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient

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Deep-fry for 2–3 minutes until golden brown. Drain well. • Transfer fried cauliflower florets to a serving dish. Top each floret with some spicy mung bean mixture and serve immediately. pea and bean salad This salad makes a delicious lunch snack when eaten with wholemeal rolls. It also goes well with all cold meats, particularly beef, and makes a colourful addition to a buffet spread. Alternatively, serve it as part of a vegetarian meal. Serves 4 Ingredients Method Green peas 100 g (4 oz) Black-eyed beans 100 g (4 oz), washed, soaked and drained Canned red kidney beans 225 g (71/2 oz), drained Red capsicum (bell pepper) 1, white pith removed and sliced Green capsicum (bell pepper) 1, white pith removed and sliced Spring onions (scallions) 5, finely chopped Chopped fresh parsley 2 Tbsp Salt to taste Ground black pepper to taste • Prepare salad dressing.

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. Add bay leaves, cardamoms, 1 tsp chopped garlic, turmeric and salt.

Add 1 tsp salt and just enough water to cover peas. Place pan over high heat and bring water to the boil. Reduce heat to low, cover pan and simmer peas for 2 hours or until tender. • Drain peas. Rub peas through a wire strainer using the back of a wooden spoon until only dry pulp is left. Discard and set purée aside. • Melt 1 Tbsp butter in a medium frying pan over moderate heat. Fry onions until golden brown and drain well. Add fried onion, lemon juice, fresh breadcrumbs, parsley, chives, remaining salt, pepper and 1 egg to pea purée.

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