My Legume Love Affair #31: the roundup (part one) ¹

Hosting the 31st edition of MLLA, created and orchestrated by Susan of The Well-Seasoned Cook was, as in previous occasions, a lot of fun. Throughout the month of January, I have received contributions from around the world, delicious variations (savory or sweet) on the theme of legumes.

Hosting an event means having the pleasure of collecting and then sharing the collection, of savoring in solitude each dish as it comes into my mailbox, and then inviting everybody to the final banquet.

For each submission, I will give you the official information (author, blog name and post title) and a one-line description that summarizes it — a tiny taste that will entice you to follow the link and read the details.

Now, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity.

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Heather of girlichef prepared Hoppin’ John
Encouraging fortune in the New Year with a bowl of Hoppin’ John on New Year’s and a second serving on the day after New Year’s.

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Siri of Cooking with Siri prepared Black eyed peas Kootu
or: what happens when Hoppin’ John meets South-Indian kootu on New Year’s

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Swathi of Zesty South Indian Kitchen prepared Poee/Poli bread with spicy black eyed peas curry (from Goa) — Goan cuisine includes addition of vinegar, spices and chili powder resulting in a unique taste to curries

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Savitha of Savitha’s Kitchen prepared Mochai Kuzhambu / Val beans Curry
Bad weather turns Savitha’s son into a food stylist

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Lisa of Lisa’s Kitchen prepared Black-eyed peas with a creamy yogurt sauce
Fragrant spices, creamy yogurt and parsley to accompany a New Year traditional legume

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Janet of The Taste Space prepared Tamarind Lentils
Tangy tamarind with warm and savoury spices coated lentils in a soupy sauce

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Siri of Cooking with Siri prepared also Under 15 Mins: Tofu Makhani
Siri promises that even the non-tofu-lovers will end up asking for a second helping

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Chitra of Chitranna prepared Peanut Chaat
Cold weather inspires Chitra to make a different kind of chaat and a tasty one at that

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Preeti Kashyap of Write Food prepared Dal Bukhara
Preeti grew up thinking the name of this dish was kali dal, but it happens to be called dal bukhara. Bukhara is a city in Uzbekistan

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Krithi of Krithi’s Kitchen prepared Moong Bean Curry
A simple and healthy curry that can be prepared in less than 20 minutes

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Roshan of roshan’s cucina prepared Frinjole Mole (Chickpea Spread)
A “cousin” of hummus: same chickpeas but different seasoning

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Dalia of Septyni virtieniai (Seven Dumplings) prepared Couscous and Beluga Lentil Salad With Kiwi
The lentils look like black caviar (though they partly loose their black color while cooking)

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Saumya Roy of Cooking guilty pleasures prepared Medley of Daals
Not enough Toor daal for the recipe? No worry: mix and match four kinds of daal and lunch is on the way

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Nivedita of Nivedita’s Kitchen prepared Fresh Green chana chutney
If you can find green chickpeas, you can make this cheerfully-colored chutney

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Lisa of Champaign Taste did me the honor of preparing Pizza-inspired Beans
A bean dish that incorporates flavors normally associated with pizza: tomatoes, garlic, oregano, mozzarella

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Aparna of My Diverse Kitchen prepared Chili Sem Carne (Vegetarian Chili)
What goes into a chilli depends on who is cooking it, but a chilli isn’t a chilli without chillies

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Ambreen of Simply Sweet ‘n Savory prepared Egg & Gram-flour Halwa / Anday Besan ka Halwa
A delicious dessert that takes only 15 minutes to prepare

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Priya Srinivasan of Enveetu Kitchen prepared Silken Chickpeas Gravy – Inspired from Holy Cow Blog
Garnished with fresh coriander, it is served hot with roti or rice

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Lori Lynn of TASTE WITH THE EYES prepared Summer-in-Winter Soba & Chick Pea Soup
A cool fragrant heart healthy soup for a mid-winter heat wave

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notyet100 of Asan Khana prepared Tomato Dal
A set of dishes for a meal of many flavors and textures

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notyet100 of Asan Khana prepared also Tadka Dal/Fried Dal
Cauliflower gets cooked without onion and goes together with tadka dal

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Pam of Sidewalk Shoes prepared Crisp and Spicy Roasted Chickpeas with Lamb
Just 8 oz.of ground lamb, mixed with chickpeas and green beans, make a wonderful dinner. 

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Akheela of torviewtoronto prepared Fenugreek Leaves Potato Curry
A nice combination of color for a curry that can be served with rice or stuffed in rotis

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Graziana of Erbe in Cucina (Cooking with herbs) prepared Ethiopian-Style Legumes Soup
Inspired by mit’in shiro, an Ethiopian dish made with different types of pureed legumes and many spices

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Satya of My Innovative Kitchen prepared Soya Beans Curry
This easy-to-prepare curry goes well with hot hot phulkas

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Rachel of The Crispy Cook prepared Pea Salad in Endive Cups
A great mustardy, lemony, cheesy pea salad served in crisp leaves of Belgian endive

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Pavani of Cook’s Hideout prepared Warm Lentil Salad with Grapes
In between blizzard and winter storm advisories, it’s time to enjoy a salad full of flavor

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Sadhana of Sensibleveg prepared Kale Sambar (Stew)
Superfood kale shines in this tasty South Indian curry

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Krithi of Krithi’s Kitchen prepared Toor dhal Chutney / Paruppu chutney
Subtle and earthy, this chutney goes well with fenugreek idli (steamed rice cakes)

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To facilitate reading, I have divided the submissions into two sets. The roundup of My Legume Love Affair #31 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.