Spice of the Week: Cumin

Spice of the Week: Cumin




Cumin is widely used in Indian cooking, and it’s one of the main ingredients in allspice. This grayish brown seed has a strong heavy odor, and a bitter taste. Cumin is also known for its medicinal benefits. It helps to promote digestion by stimulating gastric juices, and it’s often used to treat colds, sore throats, and various types of stomach problems.
If you’ve got some cumin in your spice collection and you’d like to put it to good use, check out this recipe for Mung Dal with Spinach
Mung Dal with Spinach

This recipe is packed with protein and vitamins. It is quick, easy and tasty. It is eaten with Roti and Rice.

Cooking Preparation Time: 30 Minutes     
Cooking Difficulty Level: Medium
Recipe Type: Vegan & Gluten Free
Serves: 3-4



Ingredients:

1   
Cup
Mung Dal
3   
Cups
Water
1/2
Tsp
Cumin Seeds
1   
Tbsp
Coriander Cumin Powder
1/2
Tsp
Astofedia
1/2
Tsp
Turmeric
1   
Tbsp
Oil
1   
Medium
Tomato, cut & cubed
1   
Small
Green Chili
Salt to taste
Lemon Juice
Cilantro to garnish
1   
Bunch
Spinach, washed & chopped finely
2   
Shallots or Fresh Garlic
1   
Small
Piece of Fresh Ginger or Ginger Powder
1   
Small
Onion, cut & cubed


How to Prepare:


1.             Wash split mung beans (Dal) thoroughly. Set aside to soak for about an hour. 
2.             Once soaked, add beans to three cups of water in a pan. Bring to a boil on high heat and let it simmer on low heat for 15 minutes.
3.             In a separate pan, heat the oil.  Add astofedia, cumin seeds, onion, chopped garlic and spices.
4.             Then add the chopped spinach, salt, ginger, chili, coriander and cumin powder and fry for 4-5 minutes.
5.             Add tomato and lemon juice. Mix the boiled Dal with fried spinach mixture in the pan.
6.             Let it simmer for few more minutes. 
7.             Garnish with cilantro and serve it hot.
8.             It works very well as soup or curry with rice. Enjoy!

Looking for more great recipes that use cumin? Take a look at these recipes.
Five Lentil Mix - Panch Dal
Suki Bhajii Masala Potato
Healthy Buttermilk-Chaas

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TheVegFusion.com: Spice of the Week: Cumin

Monday, October 15, 2012

Spice of the Week: Cumin

Spice of the Week: Cumin




Cumin is widely used in Indian cooking, and it’s one of the main ingredients in allspice. This grayish brown seed has a strong heavy odor, and a bitter taste. Cumin is also known for its medicinal benefits. It helps to promote digestion by stimulating gastric juices, and it’s often used to treat colds, sore throats, and various types of stomach problems.
If you’ve got some cumin in your spice collection and you’d like to put it to good use, check out this recipe for Mung Dal with Spinach
Mung Dal with Spinach

This recipe is packed with protein and vitamins. It is quick, easy and tasty. It is eaten with Roti and Rice.

Cooking Preparation Time: 30 Minutes     
Cooking Difficulty Level: Medium
Recipe Type: Vegan & Gluten Free
Serves: 3-4



Ingredients:

1   
Cup
Mung Dal
3   
Cups
Water
1/2
Tsp
Cumin Seeds
1   
Tbsp
Coriander Cumin Powder
1/2
Tsp
Astofedia
1/2
Tsp
Turmeric
1   
Tbsp
Oil
1   
Medium
Tomato, cut & cubed
1   
Small
Green Chili
Salt to taste
Lemon Juice
Cilantro to garnish
1   
Bunch
Spinach, washed & chopped finely
2   
Shallots or Fresh Garlic
1   
Small
Piece of Fresh Ginger or Ginger Powder
1   
Small
Onion, cut & cubed


How to Prepare:


1.             Wash split mung beans (Dal) thoroughly. Set aside to soak for about an hour. 
2.             Once soaked, add beans to three cups of water in a pan. Bring to a boil on high heat and let it simmer on low heat for 15 minutes.
3.             In a separate pan, heat the oil.  Add astofedia, cumin seeds, onion, chopped garlic and spices.
4.             Then add the chopped spinach, salt, ginger, chili, coriander and cumin powder and fry for 4-5 minutes.
5.             Add tomato and lemon juice. Mix the boiled Dal with fried spinach mixture in the pan.
6.             Let it simmer for few more minutes. 
7.             Garnish with cilantro and serve it hot.
8.             It works very well as soup or curry with rice. Enjoy!

Looking for more great recipes that use cumin? Take a look at these recipes.

Labels: , , , ,

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