Black Chickpea Soup


Preparation Time: 6 Hours
Cooking Time: 3 Hours
Makes: 4 Servings
Spice level: 0 chilies

Ingredients

1 cup dried Laxmi Kala Chana
2 tablespoons Laxmi Ghee, more for croutons
1 pound (or more) meaty pork or veal bones
1 medium yellow onion, peeled and diced
1 carrot, diced
2 stalks celery, including the top green leaves, diced
1 tablespoon Laxmi Garlic Paste
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
½ cup white wine
About 20 bread cubes, 3/4-inch
Salt and black pepper to taste
1 cup chard, beet tops or other greens, chopped
2 eggs
Grated Grana Padano or Parmesan
Fresh basil leaves for garnish

Instructions

1. Wash the Kala Chana and soak them in water to cover for at least 6 hours, or overnight.

2. Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic.

3. Sauté for about 5 minutes, or until the onion becomes translucent. Add the tomatoes, bay leaf, thyme, drain Kala Chana and wine, and add enough water to cover by about an inch.

4. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn’t dry out. (Mine didn’t, but if yours does, add water as necessary.)

5. The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more.

6. At some point make the croutons: Toss the bread cubes with melted ghee. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside.

7. Remove the bones; shred and return the meat to the pot.

8. Reheat, adding the greens and cooking until tender, about 10 minutes.

9. Remove the bay leaf.

10. Beat the eggs, add them and stir.

11. Add 2 handfuls cheese.

12. Ladle into bowls; top with parmesan, cracked pepper and torn basil

Shop The Ingredients

  • Laxmi Kala Chana (Black Chickpeas)
    Laxmi Kala Chana (Black Chickpeas)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Garlic Paste
    Laxmi Garlic Paste

Yellow Split Pea Salad


Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Makes: 2 Servings
Spice level: 0 chilies

Ingredients

1/2 cup Laxmi Toor Dal
3-4 handfuls lettuce
2 ounces goat cheese
1/4 cup pecans, toasted
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon dijon mustard

Instructions

1. Sort through and rinse split peas.

2. Add to a pot with water and bring to a boil, reduce to a simmer, and then let cook for 30-45 minutes. Split peas should be tender but still hold their shape.

3. Once done, drain and let cool slightly. In a jar with a lid, combine olive oil, vinegar, honey, and mustard. Shake until combined.

4. Toss split peas, lettuce, pecans, and goat cheese with a drizzle of dressing.

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  • Laxmi Toor Dal (Split Yellow Peas)
    Laxmi Toor Dal (Split Yellow Peas)

Lentil Vegetable Soup


Preparation Time: 80 Minutes
Cooking Time: 20 Minutes
Makes: 8-10 Servings
Spice level: 1 chilies

Ingredients

1 pound Laxmi Urad Dal or Laxmi Urad Gota
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon Laxmi Garlic Paste
1/4 cup Laxmi Ghee
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon Laxmi Ground Cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Instructions

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the ghee, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

3. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

4. Check the seasonings.

5. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Shop The Ingredients

  • Laxmi Urad Dal (Black Lentils)
  • Laxmi Whole Urad Gota (Matpe Beans)
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Cumin Powder