Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

Cooked, Plain Black Chickpeas (Sookha Kala Chana) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON LOW; YIELD: 7 CU ...

cold water to stop the cooking process and drain any excess liquid. Store the beans in the refrigerator for up to 1 week or in ...

Cooked, Plain White Chickpeas (Sookha Kabhuli Chana) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON HIGH; YIELD: ...

and drain any excess liquid. Store the beans in the refrigerator for up to 1 week or in the freezer up to 3 months. To make th ...

Cooked, Plain Brown Lentils (Sookha Sabut Masoor Dal) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 3 HOURS ON LOW; YIELD: ...

and drain any excess liquid. Store the lentils in the refrigerator for up to 1 week or in the freezer up to 3 months. To make ...

Cooked, Plain Black Beans SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON LOW; YIELD: 7 CUPS (1.66 L) 3 cups (681 ...

Rinse the beans in a colander with cold water to stop the cooking process and drain any excess liquid. Store the beans in the r ...

Cooked, Plain Black-Eyed Peas (Sookha Lobhia) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON LOW; YIELD: 7 CUPS ( ...

cold water to stop the cooking process and drain any excess liquid. Store the beans in the refrigerator for up to 1 week or in ...

Cooked, Plain Kidney Beans (Sookha Rajmah) SLOW COOKER SIZE: 3½ QUART (3.32 L); SOAKING TIME: 5 HOURS; COOKING TIME: 4½ HOURS ON ...

Put the beans in the slow cooker and add the 5 cups cooking water. (See page 47 for details on making this dish without a slow ...

L) on low for 4½ hours. A double recipe makes 14 cups (3.32 L). ...

Cooked, Plain Green Lentils (Sookhi Sabut Moong Dal) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 2½ HOURS ON LOW; YIELD: ...

on making this dish without a slow cooker.) Rinse the beans in a colander with cold water to stop the cooking process and drain ...

Cooked, Plain Adzuki Beans SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 3½ HOURS ON LOW; YIELD: 8 CUPS (1.90 L) 3 cups (59 ...

Store the beans in the refrigerator for up to 1 week and in the freezer up to 3 months. To make this dish in a 5-quart (4.74-L ...

North Indian Hummus YIELD: 2 CUPS (474 ML) 2 cups (396 g) cooked whole beans or lentils Juice of 1 medium lemon 1 clove garlic, ...

oil 1–4 tablespoons (15–60 mL) water ½ teaspoon paprika, for garnish In a food processor, combine the beans or lentils, lemon j ...

from chopped red onions to a teaspoon of grated ginger root, or even some finely sliced green chiles. ...