1/2 cup red masoor daal
1/2 cup yellow moong daal
1/2 cup chana daal
1/2 cup moth daal
1 inch piece of ginger, peeled
2-3 green chilies
Salt to taste
1 tbsp ghee
1 tsp cumin
A pinch of asafoetida powder
1 tsp turmeric
Half tsp methi (fenugreek) seeds
Puree of three tomatoes
1 tsp red chili powder
1 tsp garam masala
1. Soak all daals for 2-3 hours, drain, keep aside.
2. Chop ginger and green chilies.
3. Boil all daals with ginger, garlic, green chilies, turmeric, and salt, and simmer until well cooked.
4. Drain excess water and mash them lightly with the back of a ladle.
5. Heat the ghee or oil in a pan and add the cumin seeds and fenugreek seeds, wait till they crackle.
6. Add the asafoetida powder and tomato puree and cook on medium heat.
7. Add the daal mixture to the puree, letting the mixture boil.
8. Add red chili powder and garam masala, and simmer on low heat for 10 minutes.
9. Serve hot with roti or rice.
1 large onion
2 garlic cloves
2 tbsp oil or butter
500 g mushrooms, chopped
750 ml vegetable stock
Salt and freshly ground black pepper
1. Chop onion and garlic into fine pieces.
2. Heat oil/butter and fry the onion and garlic until soft.
3. Add the mushrooms and fry for 5-7 minutes, stirring gently.
4. Pour the stock over the fried mushrooms and season with salt and black pepper. Simmer for 10-15 mins until the mushrooms are very tender.
5. Remove from stove and let it cool.
6. Blend the soup until smooth.
7. Garnish with finely chopped cilantro or parsley, if desired.
8. Serve hot.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned chickpeas
1/2 cup red bell peppers
4-5 pitted olives
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash chickpeas, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, chickpeas, olives, and bell peppers. Mix well.
1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste
1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.
1 onion – finely chopped
2 cups fresh green chickpeas
½ cup paneer, cubed
2 tbsp – chana masala powder
1 tbsp -Amchur powder
1 tbsp sugar
1/2 tsp turmeric
3 tbsp toasted sesame seeds
1 inch piece of ginger
Salt and chilli powder to taste
1. Grind toasted sesame seeds in a blender.
2. Add 1/2 cup green chickpeas, tomatoes and ginger.
3. Mix a little water and grind to a smooth paste
1. In a saucepan, heat about a teaspoon of oil. Add and saute onions to golden. Add the chickpeas-sesame sauce.
2. Stir in green garbanzo, chana masala powder, amchur powder, sugar, salt, chilli powder and turmeric.
3. Stir in about a cup of water.
4. Cover with a lid and simmer for about 10 to 15 minutes on medium heat, stirring in-between.
5. When the sauce starts to thicken, add the paneer cubes.
6. Simmer another 5 to 10 minutes on low heat so that paneer could absorb the sauce.
7. Serve warm with roti or rice.