Panasonic NN-ST657S manual Cooking Legumes by Sensor Cook and Auto Cook S Å, Lentil Hot Pot S Å

Vegetables and Legumes

Cooking Legumes by Sensor Cook and Auto Cook (S) Å

•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.

•For Auto Cook leave uncovered.

Press Legumes to select weight required, 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 (S) Å

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.

To cook by Auto Cook:

Prepare as above. Press Legumes to select 1 cup, then Start.

HUMMUS (S) Å

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.

To cook by Auto Cook:

Prepare as above. Press Legumes, then select 2 cups, then Start.

Chickpea Salad with Coriander Dressing (S) Å

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.

To Cook by Auto Cook:

Prepare as above, press Legumes, select 2 cups, 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 (S) Å

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 or Auto 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.

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