This month, I have the honour to be hosting the 44th edition of My Legume Love Affair (MLLA). Do I need to introduce this popular event that has already started its fourth year? MLLA is the brainchild of Susan (The Well Seasoned Cook) and it is putting the spotlight on…
By legume, we refer to pulses, beans, lentils, fenugreek, peas; some legume grow in a pod, such as tamarind and carob; peanuts are considered as legume; derived products, such as lentils or chickpea flour and tofu are considered as legume, too.
The main ingredient of your dish has to be one or several legume(s); please note that a spoonful of legume is not enough!
The dish can be any course, sweet or savoury; although this is a vegetarian blog, I will also accept non-vegetarian recipes.
Your recipe should be a new post or if it is a post from your archives, it should be re-posted for the occasion. You can submit the recipe to other events as well, and you can send me more than one post.(only one submission will be counted towards the random drawing described below).
The post must include a link to this announcement and also to Susan’s post containing the host lineup. The use of the beautiful logo (above), designed by Susan, is optional, although much appreciated.
The following prizes will be awarded to one winner via random drawing:
(Note: Susan’s family and friends, as well as mine, aren’t eligible to win.)
1) Low Budget Shooting: Do It Yourself Solutions to Professional Photo Gear by Cyrill Harnischmacher.
This prize is offered by Susan without influence at her expense, and she will also absorb worldwide shipping charges. F.T.C. Notice: Susan does not receive any compensation from Amazon.
2) Hurst Bean Box – A case of six bags of the winner’s choice of Hurst Bean products, suitable for every diet, sponsored by Hurst Bean. (Due to shipping restrictions, this prize can only be awarded if the winner is a U.S. resident.) F.T.C. Notice: In May 2010, Susan, at her request, received two Hurst Bean complimentary products which are not available for purchase in her local markets. Susan does not generally accept free products from Hurst Bean nor is she financially compensated by them.
3) Drawing Structure – If the winner is a U.S. resident, she/he will be the recipient of both Prizes 1 and 2 above. In the event that an international winner is drawn, a second drawing will be conducted from the U.S. pool of entrants to ensure that the Hurst Prize is awarded every month. In these instances, the international winner will receive the book, and the U.S. winner will receive the Hurst Prize.
To submit your post, send an email to: sweetartichoke[AT]gmail[DOT]com with MLLA 44 in the subject and containing the following information:
- Your Name
- Name of your Blog
- Title and URL of your recipe
- Your location
- Photo of the dish, if possible of a maximum 500 pixel wide
If you don’t have a blog, you can submit your recipe by sending me an email as described above with the recipe.
The deadline for sending your recipes is Wednesday 29th February.
Please note that I will acknowledge receipt of your email by answering your email or posting a comment on your post. If you don’t receive one of these confirmations within 3-4 days of sending me the email, please send it again.
Here is my first recipe for the event:
Light Mung Dal Soup
ingredients for 4 servings:
150g mung dal
50g basmati rice
1 tablespoon oil
¼ teaspoon turmeric
½ teaspoon cumin seeds
2cm fresh ginger, peeled and grated
Salt to taste
1 medium size tomato, diced
1 teaspoon of fresh coriander, chopped
Rinse the dal until the water is clear; drain well. Rinse the rice until the water is clear and drain well.
Bring about 1 liter of water to the boil.
Heat the oil in a thick-bottom pot. Add the cumin seeds and fry for one minute, stirring constantly.
Add the mung dal and stir well. Fry for 30 seconds.
Add the water and turmeric. Bring to a boil and then reduce the heat, so that it simmers gently.
Simmer until the dal is cooked (about 30 minutes), the grains should be tender, but not mashed. Add the rice and grated ginger. Bring to a boil and simmer until the dal becomes mushy and the rice is cooked.
Add the chopped tomato, season with salt and cook for 5 more minutes.
Garnish with coriander before serving.
Note: the soup can be prepared in a pressure cooker, in that case, you might need to reduce the quantity of water, given that there will have no evaporation.
Ingrédients pour 4 personnes:
150g de moong dal (lentilles jaunes)
50g de riz basmati
1 cuillère à soupe d’huile
¼ cuillère à café de curcuma
½ cuillère à café de graines de cumin
2cm de gingembre frais, pelé et râpé
Sel pour assaisonner
1 tomate de taille moyenne, coupée en dés
1 cuillère à café de coriandre fraîche, hachée
Rincer les lentilles jusqu’à ce que l’eau soit translucide; bien égoutter. Rincer le riz jusqu’à ce que l’eau soit claire et bien égoutter.
Porter environ 1 litre d’eau à ébullition.
Chauffer l’huile dans une casserole à fond épais. Ajouter les graines de cumin et les faire frire pendant une minute, en remuant constamment.
Ajouter les lentilles et bien mélanger. Faire revenir pendant 30 secondes.
Ajouter l’eau et le curcuma. Porter à ébullition, puis réduire la chaleur, de sorte que la préparation mijote doucement.
Laisser mijoter jusqu’à ce que les lentilles soient cuites (environ 30 minutes), les grains doivent être tendres, mais pas encore en purée. Ajouter le riz et le gingembre râpé. Porter à ébullition et laisser mijoter jusqu’à ce que le dal soit comme écrasé et le riz soit cuit.
Ajouter la tomate coupée, saler et faire cuire pendant 5 minutes de plus.
Garnir de coriandre avant de servir.
Remarque: la soupe peut être préparée dans un autocuiseur, dans ce cas, vous devrez certainement avoir besoin de réduire la quantité d’eau, étant donné qu’il n’y aura pas d’évaporation.