Black Bean Rice

1 cup cooked basmati rice( white or brown)

1/2 cup cooked black beans

1/2 cup red onion diced

1/2 cup diced celery

1/2 cup diced orange bell pepper

1 medium avocado chopped into medium size chunks

1/2 cup cilantro leaves finely chopped

1 teaspoon cumin powder.

1 tablespoon lemon juice.

Salt to taste.

Toss all the ingredients, except cilantro together. Garnish with chopped cilantro and serve. Serve along with chips and salsa for lunch.

Green Moong Sprouts Salad

1 cup Green moong sprouts
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped cucumber
A few sprigs of cilantro to garnish
2 tablespoon fresh lemon juice
Salt and pepper to taste

Toss all the ingredients together and allow the salad to marinate for half and hour. Serve with a slice of toast for breakfast or as a salad to go with the main meal.

This dish is versatile and substitutions can be easily made with tomatoes, avocados, mint and walnuts for garnish.

See this post on how to make green moong sprouts.

Curried Tofu with Rice

Tofu curry with rice has become a staple lunch menu for the kids. Bursting with vegetables and mildly flavored, it tastes good both served hot and at room temperature.

1 packet  firm tofu diced
1 can low fat coconut milk
1-2 teaspoon curry powder
1 teaspoon turmeric powder
1 small onion thinly sliced
1 teaspoon grated/finely minced ginger
1/2 cup broccoli florets
1/2 cup cut carrots
1/2 cup diced bok choy
1/2 cup diced celery
1 teaspoon olive oil
2 tablespoon peanuts
Salt to taste

In a large skillet, heat the oil. Add ginger, onion and turmeric powder, saute until the onion turns soft and translucent. Add the broccoli, carrots, celery and bok choy. Cook until the vegetables are tender. Add tofu, curry powder, salt and coconut milk. Stir and and cook for ten minutes until all the flavors blend. Before serving, sprinkle peanuts and serve with white or brown rice. Enjoy !

Black Eyed Beans (Lobhiya, Raungi)

1 C Black Eyed Beans (Lobhiya/Raungi)
2 tsp Oil
1 tsp Cumin (Zeera)
1/8 tsp Asafoetida (Hing)
1 tsp Salt
2 Tomatoes, medium sized
1/2 tsp Ginger
1 Small green chile

Soak lobhiya in 2 C of water for an hour.  Add 1/2 C more water, and pressure cook (1 whistle, and 3 minutes on low heat after that).  Let the pressure release naturally.
Meanwhile, grind the tomatoes with the ginger and green chile.
Heat a pan, and then add oil to it.  When the oil is hot, reduce the flame to low.  Now add the asafoetida, then the cumin, and swirl them in the oil.  Immediately follow with the tomato puree.  Cook the tomato puree on medium low heat, stirring occasionally, until much reduced (the oil will glisten on the tomatoes).  Add in the boiled lobhiya and salt.  Stir, and it is ready to eat!

Accompaniments:  Eat with chapati, or with a piece of sourdough bread.