Pulses, Lentils &

Peas Cooking

7-9pm 4th March

Eatin

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Pulse – from Wikipedia

A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa).

However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

Pulse – from Wiki

Pakistan and India are world's largest producer and the largest consumer of pulses. Canada, Myanmar, Australia and the United States are significant exporters, and are India's most significant suppliers, in that order.

Pigeon Peas (Toor dal/Red gram) ~

Moong Dal (split mung beans/green gram dal) ~

Brown (“regular“) Lentils ~

Chana Dal (dried halved chickpeas with skins removed) ~

French Green Lentils (“Puy lentils“) ~

Lima Beans (Avarekalu/Mochai/Hyacinth beans/Surati Papdi/Popati/Vaal) ~

Split Green Peas ~

Chick Peas (garbonzo beans) ~

Chick Peas (garbonzo beans) ~

Butter Beans ~

Red Lentils ~

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Mixed Pulses ~

Moong Dal (split mung beans/green gram dal) ~

Chana Dal (dried halved chickpeas with skins removed) ~

French Lentil Soup with Tarragon and Thyme

MENU

1 T. olive oil1 large yellow onion, diced1-2 large carrots, peeled and finely diced5 plum tomatoes (canned or fresh), seeded and diced4 cloves garlic, minced

2 t. dried tarragon1 t. dried thyme or 1 T. fresh thyme1 t. paprika (Hungarian is best)6 C. water or vegetable broth2 C. French lentils (or brown lentils, or a combo)

2 bay leaves1 1/2 t. saltFresh ground black pepper1 large bunch spinach, chopped or whole as desired2-4 T. brandy, or to taste (be careful not to overdo it, it can get overpowering fast!)

Preheat a large soup pot over medium heat. Saute the onion and carrots in the oil for about 10 minutes, until the onions brown a bit.

Add the garlic, tarragon, thyme, and paprika, and saute 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender.

Add the spinach and cook a few more minutes until tender. Add the brandy with the spinach if you want to cook off the alcohol, or add it is after you’ve turned off the heat if you want a boozier kick.

If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water.

Living Smart, Eating Smart

Vego Wannabes: Every 1st Thursday , 7-9pm

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Next Activity: 7-9pm, 1st Apr. (Thursday), 2010