Panasonic NN-ST641W manual Cooking Legumes by Auto Cook, RED Coconut Dhal, Hummus, Lentil HOT POT

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COOKING LEGUMES BY AUTO COOK

•Minimum weight 1 cup / Maximum weight 4 cups

•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

When cooking, leave it uncovered.

•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.

To Opeate:

Select Legumes, press Serving/Weight Pad to select weight required, then press Start.

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 Med-High for 18 to 20 minutes, stirring twice during cooking.

To cook by Auto Cook:

Prepare as above. Select Legumes, press Serving/ Weight Pad to select 1 cup, then press Start.

HUMMUS

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 Med-High for 25 to 30 minutes. Drain, process with remaining ingredients.

To cook by Auto Cook:

Prepare as above. Select Legumes, press Serving/ Weight Pad to select 2 cups, then press 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 Med-High for 25 to 30 minutes.

To Cook by Auto Cook:

Prepare as above, select Legumes, press Serving/ Weight Pad to select 2 cups, then press 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 Med-High for 8 to 10 minutes.

To cook by Auto Cook:

Prepare as above. Select Potatoes, press Serving/ Weight Pad to select 900 g, then press Start.

Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on Med-High for 7 to 8 minutes. Add curry powder and cook on Med-High for a further 1 minute. Add tomatoes, stock, tomato paste and lentils. Cook on Med-High 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 High for 4 to 6 minutes.

Vegetables and Legumes

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