Hosting the 66th edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations 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 is submitted to me, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old acquaintances.

I am presenting the contributions in the order I have received them. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny taste that will entice you to follow the link and read the details.

Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. And at the end of the roundup, I will reveal the lucky winner of the event prizes.

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Lisa of Lisa's Kitchen presents Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
"There's nothing quite like a bowl of chili when you are chilly… Surely this is one vegetarian meal that won't fail to impress your family."

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Mints of Vadani Kaval Gheta shares with us Peeth Perun Bhaji, "vegetable sprinkled with chickpea flour. I think traditionally women started making it to increase quantity to feed the large families. But it tastes so good that now it just made as a separate dish."

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Johanna of Green Gourmet Giraffe prepared Tamale Burgers with Mole Sauce
"I loved how easy the dough was to mould into patties. Mine were crispy, spicy, sturdy and substantial. And they had that lovely corny taste of corn tacos."

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Suja of Sujas Kitchen prepared Lobia Rassedar / Black Eyed Peas in Aromatic Gravy
"I was a stranger to the black eyed peas until my better half introduced these nutritious beans to me." This "is a delightful recipe you must try."

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Janet of The Taste Space prepared Brazilian Black Bean Soup with Plantain Chips
  "Lots of colourful vegetables superimposed on top of jet black black beans… Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare."

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Sanhita of Pocket full of Spices shares with us Rice and Lentil Pilaf (M'Judra) with Raw Banana Kebabs — "I love Mediterranean foods. I feel at home with these foods. Indian cuisine shares a lot of common spices and ingredients with it."

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Meena of Elephants and the Coconut Trees presents Thiruvathira Puzhukku / Kerala recipe
"Thiruvathira is a very important centuries old Hindu festival… Wheat based porridge, dosa or upma is made along with the puzhukku and a dessert with arrowroot (koova) is served."

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Sapana of  Cooking with Sapana shares with us Bean Kebab / Kidney Bean Tikki
"This bean kebab is perfect for kids… You may try these tikkis with any beans like black beans, soya beans etc."

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Claire of Chez Cayenne prepared Thai Curry Sweet Potato and Peanut Soup
"I was really pleased with this soup. Not only is it the perfect year-round curried vegetable soup, but it’s easy – easier than the butternut version – and freezes well."

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Sra of When My Soup Came Alive made a batch of Horse gram lentil chutney powder
"Find of the week: Split horse gram dal. I made horse gram podi/chutney powder with it. Goes well with rice, idli and I'm sure with a lot of other things. When I try it I'll let you know." 

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Simona of briciole, your host for this edition, shared Beans in Cashew and Tomato Curry 
Strained roasted tomatoes are paired with a mix of spices to produce an aromatic sauce in which beans sparkle. The cashews contribute their delicate nutty flavor and crunchy texture.

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And now the announcement of the winner of a bamboo cooking utensil set and the winner of a case of six bag assortment of products by the N.K. Hurst Company. The random integer generator gave me the number 1. The 1st name in the list of participants to submit an entry (minus the host, her family and personal friends, and the organizer) was Mints of Vadani Kaval Gheta. Congratulations!

Thank you so much to all who participated and made this edition of MLLA a success!

I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.

A beautiful set of legume-centered dishes awaits you. I am sure that you'll be inspired by the recipes presented. Dear Brii of briggishome is hosting My Legume Love Affair #67 and will be happy to receive your contribution(s) to the event. The deadline for submitting your legume dish is January 31. You can always find out who is hosting on this page.

Hosting the 53rd edition of MLLA, created and organized by Susan of The Well-Seasoned Cook was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations 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. It was a great pleasure to welcome new participants to the party and to say Hi! to old acquaintances.

I am presenting the contributions in the order I have received them — however, multiple posts by the same author are grouped together. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny morsel that will entice you to follow the link and read the details.

Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. And at the end of the roundup, I will reveal the lucky winner of the event prizes.

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Debra of Diary of a Tomato presents Northern Shrimp with Tomatoes and Yellow Eye Beans
"Not quite a soup nor a stew, this particular medley of Northern shrimp and beans reminded me more of a deconstructed chowder."

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Janet of The Taste Space prepared Moroccan Chana Dal Stew with Green Olives and Preserved Lemon — "I liked the creamy nature of the chana dal as a back drop for the stew along with cinnamon and cumin. The buttercup squash was sweet and complemented the grassiness of the green beans…"

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tigerfish of An Escape to Food shares with us Garlic Haricort Verts
"Green bean casserole… is popular in the US, particularly at Thanksgiving; but my preference is always over a easy tasty stir-fry or saute like this."

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Barbara of My Italian Smörgåsbord presents Chickpea Lasagna With Pumpkin And Ricotta Filling — To say that the filling, based on roasted pumpkin, ricotta and Parmesan, "was delicious is an understatement." Note: This lasagna is 100% gluten free.

and also Spinach And Chickpea Veggie Burger
"These are some of my favorite veggie burgers ever… also extremely easy to make from scratch, using only a few ingredients that is possible to have always at hand."

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Lubna Karim of Yummy Food prepared Ambadae Ki Bhaji Dal/Gongura Pappu/Red Sorrel Leaves with Lentils — "It’s a simple dal in combination with sour tasting red sorrel leaves… called Gongura in Telugu and Ambadae Ki Bhaji in Hindi… this is one of my favorite of combo dals."

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Brii of Briggishome prepared Legume Soup
"I love the sunny days, I love the rainy days, I love the foggy days… Sometimes all these sunny days we have on the Garda lake, are really too much for me. I actually need some grey days to regenerate."

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Mints! of Vadani Kaval Gheta prepared Kanda Bhajji – Onion Fritters
"I learned this Kanda Bhajji recipe from one of these shop vendors, he was kind enough to share secrets of not using baking soda."

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Nags of Edible Garden shares with us Masala Vadai
"The street vendors in Kerala generally sell paruppu vadai with a thick coconut chutney which is delicious so I made the same. This is totally optional but highly recommended."

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Lynne of Cafe Lynnylu presents Pinto Bean and Corn Salad with Smoky Citrus Dressing
"Jarred roasted red peppers, canned pinto beans and frozen corn kernels make this an easy out of the pantry salad for winter or when pushed for time, but in the summer… I would suggest you take advantage of seasonal produce."

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Jiya Jesh of BlogExplore shares with us Rajma / Red Kidney Beans Roti Wrap
"What better way to add nutrition to the already nutritious whole wheat rotis? yes..it is adding legumes and here I have used red kidney beans."

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Cinzia of Cindystar presents Lentil, Pumpkin and Curry Soup
"Ordinary ingredients, easy recipe, but a pinch of curry and turmeric will make the difference. And never discard any pumpkin skin, just cut in little pieces and put in the soup, it's tastefully edible!"

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Rajani of My Kitchen Trials contributed four dishes

Chana Pulav
A perfect lunchbox recipe from Rajani's rich cookbook collection.

Lentil Ball Gravy
"It's my younger brother’s favorite and amma used to make this often for him. If we were both kids, I would have said 'Amma! He is taking all the lentil balls. He is not leaving any for me!'"

Masala Vada (aka Parippu Vada)
"The minute you say parippu vada, my mind pictures the roadside chayakkada (tea stall) with people sitting on wooden benches and eating the vada, holding tea in the other hand and sharing the day’s gossip."

Vegetable Kichdi
A comforting dish for times when Mother Nature rages outside

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Freya of the Vegan Kitchen Table prepared Black Bean Soup
"When ready it resembled crude oil, studded with tiny, shiny pieces of obsidian. A most beautiful soup, made even more stunning with a sprinkling of spring onion, coriander and sour cream."

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Susan of The Well-Seasoned Cook prepared Deep-Fried Lupini Beans with Rosemary
"Although this recipe works with nearly any seed legume, the uniquely briny bite of lupini beans holds its own against a sprinkling of equally potent dried rosemary." 

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Simona of briciole, your host for this edition, shared zimino di fagioli / Bean, Mushroom and Chard Soup — "When I am upset,… I tend to cook dishes that are comforting to me, something hot and with lots of vegetables, often a soup. The recipe I am presenting here is a classic example."

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And now the announcement of the winner of Substituting Ingredients: The A to Z Kitchen Reference by Becky Sue Epstein and the winner of a Hurst Bean Box (a case of six bags of the winner's choice of Hurst Bean products). The random integer generator gave me the number 9. The 9th name in the list of participants to submit an entry (minus the host, her family and personal friends, and the organizer) was Jiya Jesh of BlogExplore. Jiya being a resident of India, per the rules explained in the announcement, I used the random number generator again for the US residents and the program gave me the number 4. The 4th name in the list of participants who are US residents is Lynne of Cafe Lynnylu . Congratulations to Jiya and Lynne!

Thank you so much to all who participated and made this edition of MLLA a success!

I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.

A beautiful set of legume-centered dishes awaits you. I am sure that you'll be inspired by the recipes presented.  Sukanya of Saffron Streaks is hosting My Legume Love Affair #54 and will be happy to receive your contribution(s) to the event. The deadline for submitting your legume dish is December 31. You can always find out who is hosting on this page.

Hosting the 49th edition of MLLA, created and organized by Susan of The Well-Seasoned Cook was, as in previous occasions, a great pleasure. Throughout the past month, 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.

I am presenting the contributions in the order I have received them — however, multiple posts by the same author are grouped together. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny morsel that will entice you to follow the link and read the details.

Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. And at the end of the roundup, I will reveal the lucky winner of the event prizes.

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Janet of The Taste Space prepared Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette
“Strawberries confer sweetness, toasted almonds crunch with a hint of mint making this a much more complex salads. Serve overtop your favourite greens for a summer treat.”

and also Colombian-Style Red Beans with Plantains
“I will admit that I never came across this dish while in Colombia. Red beans, yes. Plantains, yes. Never together which is why I was intrigued to try out this recipe.”

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Priya Srinivasan of Enveetu Kitchen shares with us Paruppu Keerai/Purslane Leaves Sambhar
The humble and healthy purslane “can be cooked with various dal to give a different taste, so you don’t get bored eating the same thing again and again.”

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Madhu of The Melting Pot cooked Spinach Adai / Spicy Spinach Crepes
Split chickpeas, yellow pigeon pea, brown rice, baby spinach, fresh coconut and spices makes a pretty-colored batter that is cooked into crepes.

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Lisa of Lisa’s Kitchen prepared Tarka Dal with Tomatoes and Spices
“Tarka dal is actually a generic term for any cooked dal tempered with a final addition of seeds and spices fried in hot oil or ghee— the tarka — to give it a simple but elegant finish.”

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Vishakha of Sublime Palate shares with us Creamy Black lentils/ Dal Makhani
This is a quick to make, healthier version of Dal Mahkhani, which is still as creamy as the one served in restaurants.

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Ivy of Kopiaste to Greek Hospitality prepared Greek Fava and Bulgur Pie or Fava Fritters with Lemon Minted Yoghurt
“Greek fava (lathyrus clymenum) looks like yellow split peas, but is much tastier and is produced in various parts of Greece.  The most popular one is produced on Santorini Island…”

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Siri of Cooking with Siri shares with us Kerala Style Yellow Dal
“When I absolutely run out of ideas for our supper or when I am depressed/sad, I automatically go for a bowl of dal (preferably yellow) and rice. It makes me happy from deep within…”

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Denny of Oh Taste n See presents four recipes

Almond Energy Blast
A “life saver smoothie… creamy and delicious and at the same time filling and nutritious. Take only a few minutes to whip up together.”

Microwave Masala Peanuts
“It is so relieving to make a crunchy, munchy snack that involves no work by the stove. It is a super quick and easy recipe and I am happy with the outcome.”

Celery White Bean Soup
Cannellini beans “have become my all-time favorite choice for thickening soups, without the use of cream.”

Peanut Butter Thumbprint Cookies
“There are a few things that makes the weekend a satisfying affair for me – and baking is on the top of my list.”

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Sowjanya of Ruchikacooks prepared Quinoa Pongal with Kathrikkai Rasavangi
Quinoa with lentils served with spicy eggplants and lentils sauce: “quite an unusual combination,” but very tasty and easy.

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Archana of The Mad Scientist’s Kitchen shares with us Mooga Gathi
“Come the month of Shravan this is going to feature quite a bit in Goan homes for not only is moong easy to digest and people do not eat fish, chicken etc.”

and also Peanut, Onion and Coconut Chutney
“One Saturday evening I made dosa but to make the chutney I ran short of coconut and green chillies. So I made this chutney. The chutney was in great demand…”

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Brii of Briggishome prepared Borlotti Bean Salad with Tuna, Onion and Mint
“When I’m particularly lucky, nobody shows up for dinner! So I set the table for me alone, in front of the dying sun over our beautiful lake.”

and also a Bean & Turkey Salad
“The weather has been so hot almost every day that the only thing we manage to eat (and me to “cook”) is salads, salads and again salads. This is another idea to use beans.”

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Heather of girlichef made Oaxacan-Style Peanuts w/ Chile & Garlic
 “Why not make a big batch and bring them along next time you’re spending a hot day relaxing around the pool with people you like.”

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Susan of The Well-Seasoned Cook prepared Fava Bean Couscous Timbale Salas with Tahini Dressing
“The meaty, dark maroon fava bean is the best variety for this recipe since its robust color and texture complement the large pearl couscous for a stylish meal.”

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Madhu of Paricash Kitchen contributed 11 dishes, from salad to pancake to dessert and more. I am presenting them in three slide sets. Within each set, the posts are listed left to right (click on a thumbnail to enlarge):

1. Bengal Gram and Whole Black Gram Gravy: very easy, healthy and quick
2. Kidney Bean Salad: with onion, tomato and dressing
3. Side Dish with Sprouted Black Chana: “Enjoy with prantha or roti or simply as it is.”
4. Rajma Parantha (Kidney Bean Pancake): a good use for leftover Rajma/Kidney beans

1. Chatpate Rajma (Kidney Bean Gravy): this bean is “packed with nutrition, so please pamper it while preparing it.”
2. Chana Daal Parantha (Bengal Gram Pancake): “Sometimes I make more lentils so that with the leftovers I can make parantha in the morning.”
3. Moong Daal Kheer/Payasam (Mung Bean Sweet Dish): a south Indian Keralan dish

1. Moong Daal Kheer/Payasam: full of nutrition and tasty
2. Whole Black Masoor Lentil Pancake: “Lentils are such a breeze to make. You do not need to grind or prepare so much for them.”
3. Sambhar: This “combo of idli and sambhar is so filling that you can serve it any time of the day.”
4. Kidney Bean, Paneer Cutlet: a very famous chat food

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Usha of MySpicyKitchen contributed a selection of five dishes

Baked Falafel
“Apart from baking instead of deep frying, the other reason I liked the recipe is, the preparation for the falafel can be made up to a day in advance.”

Baked Chana Dal & Mung Dal
“I soaked the dal for 4 hours, cooked it little water for 2-3 minutes, drained it and baked for 20 minutes. It turned out crunchy & crispy, almost like deep fried dal.”

Baked Spicy Peanuts
“Throw in any spices you like to this recipe and you can not go wrong. Substitution of garam masala with chaat masala is a one variation.”

Chikkudu Annam ~ Valor Lilva (Indian Beans) Rice
“Indian broad beans are chikkudu kaya in Telugu and valor in Hindi. For this rice, shelled Indian broad beans are used.”

Rajma or Kidney Beans Rice
“A simple rice preparation which I usually serve with riata or some spicy gravy/curry.”

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Johanna of Green Gourmet Giraffe prepared Chickpea Pizza Base
“Of all the gluten free flours I have tried, chickpea flour (or besan or gram flour) has been the most reliable.  In fact, if I had to choose just one gf flour to stock, I think this would be it.”

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Simona of briciole, your host for this edition, shared Bean, Chicken and Egg Pasta Soup
“There is no wrong that a good homemade chicken soup can’t right. And even without a wrong to make right, a steaming bowl of chicken soup brings a smile to the steamed face.”

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And now the announcement of the winner of 500 Cupcakes: The Only Cupcake Compendium You’ll Ever Need by Fergal Connolly & Judith Fertig and the winner of a Hurst Bean Box (a case of six bags of the winner’s choice of Hurst Bean products). The random integer generator gave me the number 5. The 5th name in the list of participants to submit an entry (minus the host, her family and personal friends, and the organizer) was Ivy of Kopiaste to Greek Hospitality. Ivy being a resident of beautiful Greece, per the rules explained in the announcement, I used the random number generator again for the US residents and the program gave me the number 4. The 4th name in the list of participants who are US residents is Heather of girlichef. Congratulations to Ivy and Heather!

Thank you so much to all who participated and made this edition of MLLA a success!

I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.

A beautiful set of legume-centered dishes awaits you. I am sure that you’ll be inspired by the recipes presented. Susan of The Well-Seasoned Cook is hosting My Legume Love Affair #50 and will be happy to receive your contribution(s) to the event. The deadline for submitting of your legume dish is August 31. You can always find out who is hosting on this page.

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.