My Legume Love Affair #26: the roundup (part one) ¹

Hosting the 26th edition of MLLA, created and orchestrated by Susan of The Well-Seasoned Cook was, as I had anticipated, a lot of fun. Throughout the month of August, I have received submissions from around the world, variations (savory or sweet) on the theme of legumes.

This was actually my second experience as hostess of this popular event, having hosted, in 2008, MLLA 5th Helping.

Hosting an event means having the pleasure of collecting and then sharing the collection, of savoring in solitude and then inviting everybody to the final banquet.

Make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. For each submission, I will give you the official information (author, blog name and post title) and a one-line description that summarizes it.

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Libby of The Allergic Kid made Garden Burgers for her son
Perseverance is rewarded

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Sanyukta Gour of Creative Sanyukta made Sprouted Chickpea-Spinach Fritters
Make them small for a kids’ party — the kids will love you

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The Housewife (Lavanya) of The Diary of the Displaced Housewife made Chana Paneer Pulav
Husband’s eyes widen and he nods in approval

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Elizabeth of blog from OUR kitchen tells us about raiding the icebox to make mjdarra
A fabulous dinner from left-overs and fridge rejects

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Akheela of Torviewtoronto prepared Chickpeas curry
Serve with rice, roti, bread or batura

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Tigerfish of Teczcape – an escape to food made Green Bean Omelette Egg Fritters
A childhood favorite dish inspires a kid-friendly dish

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Satyasree of Super Yummy Recipes made Sprouted Green Gram n Barley Cutlets
Sprouts come out of the fridge and meet barley flour

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Suganya Tasty Palettes prepared Poblano Cilantro Hummus
Testing different peppers today, different nut butters tomorrow

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Anu Menon of Truth Personified made Peas Corn Vada
A fast disappearing snack to be served hot

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Sukanya of Sukanya’s Musings prepared Khaman Dhokla
Dhokla or ‘Khumman’ is made with a fermented batter of chickpeas

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Denny of Oh Taste n See made Lauki dal
A comforting home cooked meal after days on the road

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Nithu Bala of Nithu’s Kitchen made Kadala Curry
An aromatic, delicious and healthy curry prepared as a side dish for chapathi

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Janet of The Taste Space prepared Turkish Bulgur, Pomegranate and Almond Salad
Run, do not walk, to make this incredibly tasty and healthy salad

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Nayna of simply.food prepared Kidney beans and potato curry
A no frills but delicious dish to serve with paratha or rice

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Sweatha of TastyCurryLeaf prepared Nohut Salatasi- Turkish Chickpea Salad
A simple yet delectable and healthy salad from the versatile Turkish cuisine

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Speedy70 of A Tutta Cucina made Risotto con piselli e champignon (pea and mushroom risotto)
The deep flavor and satisfying texture of a classic Italian dish

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Anukampa of A pinch of salt make it all made Rajasthani Dry Gatte ki sabzi
Pieces of dough made with chickpea flour are boiled then fried and served with gravy

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Priya (Yallapantula) Mitharwal of Mharo Rajasthan’s Recipes prepared Uppudu Pindi (Rice and Lentil Savory Porridge) — It can be eaten with plain yogurt or any spicy chutney or gravy curry

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Aparna of My Diverse Kitchen made Healthy And Eggless White Bean Brownies
No one would know you put beans in these pretty brownies

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Denny of Oh Taste n See prepared Edamame Mint Pulao
The edamame adds a nice bite to the pulao and the almond milk adds a delicate sweetness

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Denny of Oh Taste n See prepared also Sprouted Black Channa Kuzhambu
Spicy and tangy kuzhambu: the sprouts made it a wholesome meal in itself

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Denny of Oh Taste n See prepared also Snake gourd channa dal stir fry
Tasty dish and beautiful color combination of dal and sauteed gourd

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Sanyukta Gour of Creative Sanyukta prepared Sprouted Chickpea Curry
A special celebration of India Independence Day (August 15)

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Sanyukta Gour of Creative Sanyukta prepared Sprouted Green Gram Fritters
Leftover sprouts turn into tasty tea time treat

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PJ of Seduce Your Tastebuds made Tofu stuffed parathas (Tofu stuffed indian flatbread)
Prepare the filling, then put it into the paratha for a totally satisfying result

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PJ of Seduce Your Tastebuds made also Horsegram soup /Kollu rasam / Selavu rasam
People refer to this as the rasam that is prepared after spending money to procure the ingredients

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Lisa of Lisa’s Kitchen made Black-eyed Pea Salsa
A chunky dip that goes well with nacho chips, pita triangles or fresh homemade cornbread

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Janet of The Taste Space prepared Maple-Chili Grilled Tofu with Blueberry-Peach Salsa
A wonderful way to play with the flavours of the summer

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Janet of The Taste Space prepared Tofu Topped With Enoki Mushrooms (Tofu no enoki an kake)
Simplicity at its finest, very much the quintessential trait of Japanese cuisine

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Amritha Kalyani of AK’s Vegetarian Recipe World made Split pea soup
Served with hot corn bread, it is a treat to taste buds in winter

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Jaya of Desi Soccer Mom made Chole Palak, not an authentic recipe
About the color of chole and adding chopped spinach

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Laura of The Spiced Life made Hyderabadi Qabooli (Hyderabadi Pilaf of Rice & Split Peas)
Yogurt is the interesting ingredient in this dish and tomatoes provide a burst of color

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Janet of The Taste Space prepared Wheat Berry, White Bean and Edamame Salad
Nutty and chewy wheat berries meet sweet cherry tomatoes, creamy edamame beans and white beans

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Padhu of Welcome to padhuskitchen made Chickpea Sundal
A low-fat, high-protein snack that is very healthy and also filling

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Priya Srinivasan of Enveetu Kitchen prepared Pirandai Thogayal/Veldt Grape Chutney
Pirandai, known as Veldt Grape or Devil’s Backbone, has been used as a medicinal plant since antiquity

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Priya (Yallapantula) Mitharwal of Mharo Rajasthan’s Recipes prepared Kadhi Chhole – Tender Chickpeas in Yogurt Gravy — Chickpeas in a gravy made with creamy yogurt and chickpea flour

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Neha of Home made Food made Punjabi Kadhi
Curry gravy made with yogurt and chickpea flour to which Pakoras (dumplings) are added

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Satyasree of Super Yummy Recipes made Chickpea Cilantro Patoli
An Indian version of hummus

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To facilitate reading, I have divided the submissions into two sets. The roundup of My Legume Love Affair #26 continues in this post: please, follow me there to savor another set of delicious dishes from all over the world.

¹ A note about the title of my post: legumi che passione! is not the literal translation, but my personal rendition of the original My Legume Love Affair.