Legumes - Hermann – Naturally Vegan Recipes

Dosa (South Indian Fermented Rice & Lentil Pancakes)

Dosa needs no introduction. It has long gained popularity around the world as a thin, cylinder-shaped, crispy pancake that is served so large, it reaches far over the edges of the plate. In South India’s Bengaluru, however, another version of dosa reigns supreme. Here, the batter is spread out into a smaller but thicker pancake that is fried until dark golden and simply folded in half. The result is a crispy exterior with a slighty softer interior. Whichever version you prefer, this easy Indian Dosa recipe takes you through all the steps on how to make dosa at home.

Kuzhi Paniyaram (Indian Crispy Lentil & Rice Balls)

Ever since I made Idli for the first time, they have become a firm favourite. There is something magical about being able to mix together a simple batter made from rice and lentils and let it ferment all by itself without the need for any form of added yeast. A similar batter is used for Dosa, another Indian staple. With both Idli and Dosa having such a sacred place in Indian food culture, it comes to no surprise that there are a range of recipes that emerged from the need to use up any leftover batter. Kuzhi Paniyaram is one of them.

Ndengu (Kenyan Mung Bean Curry)

Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos, a traditional Spanish chickpea stew, is a soul-warming blend of tender garbanzo beans, vegetables and smoked paprika, simmered to perfection. It’s not only delicious, but with the help of a pressure cooker or ready-cooked legumes it’s also quick to prepare, making it perfect for weeknights or a cozy weekend meal.

Pani Walalu (Sri Lankan New Year Sweet)

For something sweet and uniquely Sri Lankan you’ve got to try Pani Walalu. These deep-fried, syrup-soaked coils of delight are a traditional treat that perfectly balances crispy texture with a burst of sweet goodness. Although it’s made with just a few ingredients like rice flour and coconut milk, Pani Walalu tastes like an indulgent dessert.

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.

Any Legume Pancakes

Did you know that you can make pancakes out of pretty much any legume? These wholesome pancakes make a hearty, protein-packed meal that’s both savory and satisfying. Perfect for breakfast or a light lunch, they can be dipped into chutneys or stuffed with a spiced filling like a potato masala. Plus, they’re easily customizable with your favorite herbs and spices.

Sprouted Legumes

Elevate your meals with the nutty, fresh flavor of sprouted legumes. These tiny powerhouses are packed with nutrients and enzymes that enhance both taste and health benefits. Sprouting legumes like lentils, chickpeas or mung beans adds a crisp texture and makes them easier to digest. Perfect for salads, soups or snacks, they’re a versatile ingredient that brings a burst of freshness to any dish.

Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

Adas Bil Hamod is a classic Middle Eastern lentil stew that is both hearty and tangy, featuring tender lentils simmered in a broth of fresh herbs, chard, aromatic spices and fresh lemon juice. It’s a vibrant, comforting meal that’s as nutritious as it is delicious. Perfect as a wholesome meal for any occasion, Adas Bil Hamod offers a burst of flavor and a satisfying texture.

Uttapam (Indian Rice & Lentil Pancakes)

South Indian Uttapam are thick, fluffy pancakes loaded with fresh aromatics, offering a delightful alternative to idli and dosa. With its crispy edges and soft, flavorful center, Uttapam is perfect for breakfast, lunch or even a light dinner. Topped with tomatoes, onions and chilies, each bite is a burst of flavor.