1/2 cup red masoor daal
1/2 cup yellow moong daal
1/2 cup chana daal
1/4 cup moth daal
1/4 cup arhar 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 onion – finely chopped
1 cup soaked or canned chickpeas
2 tbsp – chana masala powder
1 tbsp -Amchur powder
1 tbsp sugar
1/2 tsp turmeric
1 inch piece of ginger
Salt and chilli powder to taste
1. In a saucepan, heat about a teaspoon of oil. Add and saute onions to golden.
2. Stir in chickpeas, chana masala powder, amchur powder, sugar, salt, chilli powder and turmeric.
3. Stir in about 2 cups of water.
4. Cover with a lid and simmer for about 20 to 25 minutes on medium heat, or pressure cook for 2 whistles.
5. Serve warm with roti or rice.
1 cup Red Lentils
3 cups vegetable broth (optional)
Salt and pepper to taste
Mint leaves and lemon for garnishing
1. Chop vegetables into small pieces. Saute onions and carrots for 5-6 minutes.
2. Add potatoes, red lentils, pepper, and salt and saute for 3-4 minutes.
3. Add tomatoes and cook for 5-6 minutes till tomatoes are tender.
4. Add vegetable broth or water, bring to a boil or pressure cook for 2 whistles.
5. Puree the mixture in a blender. Garnish with lemon juice and mint leaves.
6. Serve hot with garlic bread or by itself.
1/2 inch ginger
2-3 garlic cloves
1/2 tsp cumin seeds
1 inch cinnamon piece
1 tbsp coriander seeds
2 green cardamoms
4-5 black pepper corns
2-3 dry whole red chilies
3 tbsp oil
1 Bay leaf
1/2 tsp turmeric powder
1/2 tsp red chili powder
250 grams mushrooms, sliced
1 large bell pepper, thinly sliced
1 cup water
1 tsp dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
1/2 inch ginger
2 tbsp cream
Salt to taste
1. Dry roast all the whole spices on a low flame till they become aromatic, keep stirring.
2. Grind the roasted spices in a mixer.
3. Grind onions to a smooth paste, keep aside.
4. Grind tomatoes, ginger and garlic, keep aside.
5. Heat 3 tbsp oil in a deep pan. Add bay leaf and saute for a minute.
6. Add onion paste, stir till golden brown.
7. Add the tomato paste and saute till oil leaves the mixture.
8. Add turmeric powder and red chili powder, add mushrooms.
9. Coat the mushrooms with the mixture and saute for 2 to 3 minutes on a medium flame.
10. Add the ground spices along with salt.
11. Add water.
12. Cover the pan and simmer on low flame for 5-6 minutes.
13. Add sliced bell pepper and simmer till it is half cooked.
14. Add 1 tsp kasuri methi.
15. Add chopped coriander leaves and ginger julienne.
16. Stir and serve hot with roti or rice.
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened.
4. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
5. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat.
6. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.
7. Add bell peppers, broth, squash, and tomatoes; bring to a simmer.
8. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.
9. Sprinkle with green onions