A favorite amongst my boys, Black Eyed Peas Curry cooked in a smooth onion, tomatoes and coconut based sauce has earthy flavors from turmeric, cumin seeds and coriander seeds and is perfectly spiced with the mild Kashmiri red chili powder and aromatic garam masala.
Did you know that 2016 is the United Nations International Year of Pulses (IYP)?
Check out more details on Pulses, the nutritious seeds for a sustainable future at – http://www.fao.org/pulses-2016/about/en/
My pantry is always stocked with variety of pulses that include whole pulse like chickpeas, split pulses with the skin on, and split pulses with the skins removed. Pulses are packed with protein, making a great alternate to animal protein and are low in fat and high in fiber. Pulses when stored in airtight and dry containers have a long shelf life and can be used in a variety of dishes.
One of my favorite beans is the mung bean. The recipe here is a super easy, healthy and filling sprouted mung bean salad that can be prepared in no time. You can add any vegetables that you like, squeeze some lime juice, sprinkle with some salt and pepper and Enjoy!