Yellow squash with ghee, dill seeds, coriander powder, and pinch of cumin
Kale with mung bean sprouts, sunflower oil, cumin seeds, fennel seeds, fresh ginger and turmeric
White basmati rice with ghee and teff
Black Eyed Pea Hummus (see recipe below)
Black Eyed Peas:
6 c. dried Black eyed peas, soaked overnight
3-4 T sesame oil
2 t ajwain seeds
1 T turmeric
2 T cumin powder
2 T coriander powder
4 strips nori or other sea vegetable (3 T chopped small)
1 T mineral salt
Pinch of asafoetida
Drain and rinse beans. Add oil to a pressure cooker, heat, and simmer the spices, sea vegetable, salt and asafoetida until the aromas come up. Add the beans and stir to coat them in spices. Add water to 1/3″ above the level of the beans, put the lid on and turn up the heat until the pot is at pressure. Turn the heat to low and cook about 22 mins. Turn off the heat and wait until the pressure cooker depressurizes and you can open and enjoy!
I usually make beans for lunch, and use what is left to make a hummus for dinner.
To make hummus:
In this case, there was about 4 – 5 c of beans left, so I put them in a food processor with a little extra salt (1/4 t) and cumin (1/2 t), 1 T fresh ginger, chopped, 2 T tahini, and a squeeze of lime. Depending on how much water you used to cook the beans, definitely use the liquid that’s left- it is loaded with nutrients and flavor- and you may need to add some additional water to make the blending easy. Blend it all up so it’s nice and smooth, and voila! Delicious hummus.