I thought I’d share a recipe from my Summerfest demo – the Quick Red Bean Dal from Vegan Fire & Spice.
To show the versatility of the Quick Red Bean Dal, I first prepared it as a main dish over rice (see photo). I then spread some onto tortillas with some curried mashed potatoes made from any leftover potatoes (see photo of a potato dosadilla from Quick-Fix Vegetarian in my February 21 post. The combination is heavenly comfort food with an Indian twist.
The tortilla is then folded in half and toasted on both sides in a skillet. You can then serve the “dosadilla” on a plate with a knife and fork for a lunch or light supper, or you can cut it into wedges and enjoy them as fun snacks or appetizer “pick-up” food.
Here is the dal recipe and the dosadilla variation:
Quick Red Bean Dal
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons organic canola oil
1 yellow onion, chopped
2 garlic cloves, finely minced
1 tablespoon finely grated ginger
1 (14.5-ounce) can crushed tomatoes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 cup water
2 tablespoons chopped cilantro leaves
Place the kidney beans in a bowl and mash with a potato ricer or stick blender. Set aside.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cover and cook until softened, about 7 minutes. Stir in the ginger, tomatoes, curry powder, coriander, cayenne, and salt to taste. Mix well.
Add the reserved beans and water and simmer until the mixture is hot and the flavors are well blended, 10 to 15 minutes. Serve sprinkled with chopped cilantro.
1 tablespoon extra-virgin olive oil
2 tablespoons minced scallions or onion
2 cups cooked mashed potatoes
2 teaspoons curry powder (or to taste)
4 whole wheat tortillas
Quick Red Bean Dal (recipe above)
Heat the oil in a small skillet. Add the scallions and cook until softened. Add the potatoes, and curry powder and cook until well mixed and hot.
Spread the potato mixture evenly over each of the tortillas. Spread a thin layer of dal over the potato mixture. Fold the tortillas over and place them in a large non-stick skillet or griddle over medium-heat. Cook until lightly browned on both sides, turning once.
Keep them warm while you cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.