From dal to butter beans: Yotam Ottolenghi's recipes for legumes | Food | The Guardian
Summary
Yotam Ottolenghi’s tamarind greens and mung beans with turmeric oil. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant View image in fullscre...
🍳 Recipes (3)
Tamarind greens and mung beans with turmeric oil
This echoes the flavours of southern Iran, with a few additions and tweaks. It works as a vegetarian main (serve it with fluffy white rice or flatbread) or as a side to all sorts of things: pan-fried tofu, say, or grilled prawns
Ingredients:
- 105ml olive oil
- 2 large onions peeled and thinly sliced, 420g net weight
- 10 garlic cloves all peeled, 5 crushed and 5 thinly sliced
- 2 green chillies finely chopped, seeds and all, about 25g
- 2tsp cumin seeds roughly crushed in a mortar
- 1tsp mild curry powder
- 1tbsp tomato paste
- 120g mung beans soaked in cold water for at least 1 hour, then drained
- 1kg swiss chard stalks removed and reserved for another use, leaves roughly shredded, about 480g
- 1tsp caster sugar
- Salt and black pepper
- 3tbsp tamarind paste
- 40g fresh coriander roughly chopped, plus a handful of extra picked leaves to serve
- 0.5tsp ground turmeric
- 0.5tsp chilli flakes (optional)
- 0.5 lemon
- 130g Greek-style yoghurt
Instructions:
- Put a large saute pan for which you have a lid on a medium-high heat, and add four tablespoons of oil. Once it’s hot, add the onions and cook, stirring occasionally, for 15 to 18 minutes, until soft and browned.
- Transfer a third of the onions to a bowl, then add the crushed garlic, chilli, spices and tomato paste to the onion pan and cook, stirring, for a minute more, until fragrant.
- Add the drained mung beans and 800ml water, bring up to a boil, then turn down the heat to medium, cover and simmer gently, stirring occasionally, for 30-35 minutes, until the beans have softened but still retain their shape.
- Add the chard, sugar, a teaspoon of salt and a good grind of pepper, replace the lid and cook for another 10 minutes. Remove the lid and cook for 10 minutes more, until the chard has softened and the liquid has thickened. Stir in the tamarind and coriander, and keep warm on a low heat until you’re ready to serve.
- Towards the last 10 or so minutes of cooking, put the remaining three tablespoons of oil and the sliced garlic in a small frying pan on a medium heat. Cook, stirring occasionally, for about 12 minutes, until the garlic is lightly golden, then stir in the turmeric and chilli flakes, and turn off the heat.
- Transfer the bean mixture to a large, shallow bowl and squeeze over the lemon half. Top with spoonfuls of yoghurt followed by the reserved onions, then spoon over the crisp garlic slices and their oil. Garnish with a handful of picked coriander and serve warm.
Lamb shanks with beluga lentils and apricots
This dish is inspired by dal makhani, that buttery Indian dish made rich by the sheer amount of cream or ghee in which the black lentils and red kidney beans are cooked. This is a simplified version, less rich, and with added sweetness from the apricots
Ingredients:
- 3tbsp ghee
- 2 lamb shanks 800g net weight
- Salt and black pepper
- 30g piece fresh ginger peeled and finely grated
- 6 garlic cloves peeled and crushed
- 2 green chillies finely chopped, seeds and all, about 20g
- 1 onion peeled and finely chopped, about 180g
- 2tsp garam masala
- 2tsp ground cumin
- 50g tomato paste
- 100g soft-dried apricots quartered
- 220g dried beluga lentils
- 400g tin kidney beans in water drained, about 240g
- 50ml double cream plus 1½ tbsp extra to serve
- 1tsp caster sugar
- 80g soft-dried apricots roughly chopped and soaked in hot water for 20 minutes
- 4tbsp fresh coriander roughly chopped, about 15g
- 3 limes zest finely grated, to get 1½ tbsp, and juiced, to get 2 tbsp
- 3tbsp olive oil
Instructions:
- Heat the oven to 200C (180C fan)/390F/gas 6. On a high heat, melt two tablespoons of the ghee in a large, oven-proof cast-iron saucepan for which you have a lid.
- Season the lamb shanks with half a teaspoon of salt, then sear them in the hot fat for six minutes, turning as necessary, until they’re golden all around. Transfer to a plate and leave the pan to cool slightly.
- Return the pan to a medium heat, add the ginger, garlic and chillies, and saute, stirring occasionally, for three minutes, until fragrant.
- Add the onion, cook, stirring, for three minutes more, then add the garam masala, a teaspoon of cumin and the tomato paste, and cook for another five minutes, until the oil separates.
- Return the shanks to the pan, add the apricots and a litre and a quarter of water, and bring to a boil. Cover the pot, transfer it to the oven and bake for 90 minutes.
- Remove from the oven and use tongs gently to lift out the shanks and transfer them to a plate. Stir the lentils, beans, cream, sugar, three-quarters of a teaspoon of salt and a good grind of pepper into the pan, then return the lamb to the mix.
- Cover again and bake for another 90 minutes, until the lamb is fork tender and the lentils are soft – give it all a good stir halfway through, and add a splash more water if the sauce is too thick. Stir in the last tablespoon of ghee and set aside.
- While the lamb is cooking, make the salsa. Drain the apricots, then put in a medium bowl with the coriander, lime juice and zest and oil, toss to combine and set aside.
- Gently transfer the shanks to a plate. Spoon the lentil mixture on to a large, shallow platter, sprinkle with the remaining teaspoon of cumin powder and drizzle with the extra cream. Top with the shanks, spoon over the salsa and serve.
Butter beans with preserved lemon, chilli and herb oil
These are inspired by the flavours of the Mediterranean. They intensify with time, so ideally make them a day ahead, so everything sits together overnight. Serve with crusty bread to mop it all up
Ingredients:
- 5 garlic cloves peeled and finely chopped
- 2 mild red chillies finely chopped, seeds and all, 30g net weight
- 1tbsp coriander seeds finely crushed in a mortar
- 3 preserved lemons 80g, inner parts discarded and skin finely sliced, about 45g
- 1.5tbsp picked thyme leaves roughly chopped
- 4sprigs rosemary
- 1tbsp tomato paste
- 175ml olive oil
- Flaked sea salt and black pepper
- 700g jar good-quality large butter beans drained, 550g net weight
- 2 large vine tomatoes 220g, roughly grated and skins discarded about 120g
Instructions:
- Put the first eight ingredients and a quarter-teaspoon of flaked salt in a medium saute pan on a medium-low heat.
- Stir everything together and heat gently for 25 minutes, until very fragrant but not at all coloured (if the oil gets too hot, turn the heat down low).
- Stir in the butter beans, turn the heat up to medium and cook for 10 minutes, until the oil just starts to bubble. Turn off the heat and leave to infuse for at least an hour, and preferably overnight.
- Meanwhile, mix the grated tomato with half a teaspoon of flaked salt and a good grind of pepper.
- Pour the butter bean mixture into a shallow bowl, spoon over the grated tomato, mixing it in a little in places, and serve at room temperature.
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From dal to butter beans: Yotam Ottolenghi's recipes for legumes
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"2 green chillies finely chopped, seeds and all, about 25g",
"2tsp cumin seeds roughly crushed in a mortar",
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"1tsp caster sugar",
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"130g Greek-style yoghurt"
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"100g soft-dried apricots quartered",
"220g dried beluga lentils",
"400g tin kidney beans in water drained, about 240g",
"50ml double cream plus 1½ tbsp extra to serve",
"1tsp caster sugar",
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},
{
"@type": "HowToStep",
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"text": "Cover again and bake for another 90 minutes, until the lamb is fork tender and the lentils are soft – give it all a good stir halfway through, and add a splash more water if the sauce is too thick. Stir in the last tablespoon of ghee and set aside.",
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{
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"text": "Gently transfer the shanks to a plate. Spoon the lentil mixture on to a large, shallow platter, sprinkle with the remaining teaspoon of cumin powder and drizzle with the extra cream. Top with the shanks, spoon over the salsa and serve.",
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"name": "Butter beans with preserved lemon, chilli and herb oil",
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"1tbsp coriander seeds finely crushed in a mortar",
"3 preserved lemons 80g, inner parts discarded and skin finely sliced, about 45g",
"1.5tbsp picked thyme leaves roughly chopped",
"4sprigs rosemary",
"1tbsp tomato paste",
"175ml olive oil",
"Flaked sea salt and black pepper",
"700g jar good-quality large butter beans drained, 550g net weight",
"2 large vine tomatoes 220g, roughly grated and skins discarded about 120g"
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{
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"text": "Put the first eight ingredients and a quarter-teaspoon of flaked salt in a medium saute pan on a medium-low heat.",
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"image": []
},
{
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"text": "Stir in the butter beans, turn the heat up to medium and cook for 10 minutes, until the oil just starts to bubble. Turn off the heat and leave to infuse for at least an hour, and preferably overnight.",
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