Hummus with Indian Tadka - Fusion Style

          Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudités for a light meal any time of the day. 

          Today I bring to you my version of a Mediterranean Hummus that is both spicy, tangy and a wee bit different from the original recipe. It is prepared with boiled mixed beans and roasted peanuts along with other ingredients. A tadka (tempering) is then poured over the end product to give it an Indian flavour.  

• 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
• 1/4 cup roasted peanuts
• 2 green chilies
• 2 garlic cloves
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. pepper powder 
• juice of half lime
• handful of coriander leaves, chopped
• 2 tbsp. yoghurt
• salt to taste
• 2-3 tbsp. olive oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• few roasted peanuts & pinch of red chili powder to garnish

           Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

          Blend along with peanuts, garlic, green chilies, cumin powder, coriander powder, salt, pepper powder, lime juice and yogurt into a smooth paste. Add coriander leaves and mix well.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.

          Sauté for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chili powder. 

           Serve as a dip with veggie crudités or chips. They can also be relished as a spread on bread toast and parathas.

         

Spicy Couscous Salad with Indian Tadka

          Couscous as a salad is very commonly used in Mediterranean cuisine. Here I combined it with some assorted Bell Peppers and gave it an Indian tempering for an entirely different flavor. This healthy, nutritious and fat free salad serves as a complete balanced meal in itself as it is very filling. So it is very good for the elderly people as it contains a good dose of vitamins, calcium, riboflavin, etc. 

          I gave a tempering of mustard seeds, urad dal (split black gram), curry leaves, red chilies and asafoetida. So there is a crunch to every bite of this yummy salad. You can run your imaginations run wild and add any other veggies you fancy. Some cashews, almonds or peanuts can also be a welcome addition. So enjoy this spicy salad with a dash of lime.

• 1/2 cup Couscous
• 1 cup assorted Bell Peppers, sliced
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. red chili flakes
• 2 tbsp. olive oil
• 1-2 dry red chilies, broken
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1 tbsp. lemon juice
• coriander leaves to garnish (opt)

          Add 3/4 cup hot water to the couscous. Cover and keep aside for 10 minutes. Then fluff it with a fork.

          In a bowl, add the couscous, sliced bell peppers, salt, pepper powder, red chili flakes and lemon juice. Mix well.

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Saute till the dal changes color.

          Pour this tempering on the prepared couscous salad. Serve, garnished with coriander leaves.

                                 Take 1/2 cup couscous.

                   Add 3/4 cup hot water. Cover & keep aside for 10 mins. Fluff it with a fork.

                       Mix with all ingredients & pour the tempering over it. Salad is ready.