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Cooking Legumes by Sensor Cook
• Suitable for cooking chickpeas, split peas dried beans
and peas and brown rice.
• Cover legumes with cold water and soak overnight,
drain.
• Place legumes and boiling water into an appropriate
sized dish.( See table for quantities )
Amount of Amount of Dish Size
Legumes Boiling Water
1 cup 3 cups 2 litre
2 cups 4 cups 3 litre
3 cups 6 cups 4 litre
4 cups 8 cups 4 litre
• For sensor cook, cover with plastic wrap.
Select Legumes, then press Start.
• Anytime during cooking the oven will beep and prompt
you to stir. Remove covering.
• At the end of cooking time, allow legumes to stand for
5 minutes if required.
RED COCONUT DHAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on P6 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook:
Prepare as above; cover with plastic wrap, select
Legumes then Start.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric
1
⁄4 cup tahini ( sesame paste )
4 cloves garlic, minced
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on P6 for 25 to 30 minutes.
Drain, process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above; cover with plastic wrap, select
Legumes then Start.
Chickpea Salad with Coriander
Dressing
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250 g cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
1
⁄2 cup lemon juice
2 teaspoons sugar
1
⁄2 cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a
3-litre dish and cook on P7 for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above, cover with plastic wrap, select
Legumes then Start.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
Lentil Hot Pot
Serves: 4 to 6
Ingredients:
900 g new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400 g can diced tomatoes
1 cup vegetable stock
2 tablespoon tomato paste
3
⁄
4 cup red lentils, washed
1
⁄
2 cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on Sensor Cook Potatoes or P7 for 8 to
10 minutes. Set aside. Place onion, carrot, celery
and garlic into a 3 litre dish. Cook on P7 for 7 to 8
minutes. Add curry powder and cook on P7 for a
further 1 minute. Add tomatoes, stock, tomato paste
and lentils. Cook on P7 for 20 to 24 minutes, stirring
halfway through cooking. Slice potatoes thickly and
layer over the top of lentil mixture. Sprinkle with
grated cheese, paprika and parsley. Cook on P10 for
4 to 6 minutes.
Vegetables and Legumes