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Barley Lemonade with Orange & Ginger

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Stepping out in the hot sun? Don’t forget to grab some barley lemonade! Say hello to our favorite drink which lives forever in our fridge. Barley lemonade is a nutrient dense drink which is just what you need on a scorching day. 

Barley lemon water or lemon barley is probably the most sipped drink in Singapore after iced tea. Available in almost all hawker stalls and even in tetra packs in most stores, this popular drink is an integral part of our lives. My mom told me recently that packaged barley water has become common in India too.

barley lemonade with orange and ginger served in a wooden platter. Lemon wedges, orange halves and lemon grass with a knob of ginger by the side.

But here is the plot twist. While everyone living in Singapore sips on this healthy drink happily, I simply cannot stand the smell of barley water. Which is exactly why I resort to ideas such as making lemonade with orange, ginger & other aromatics. Everyone at home loves this and my little one calls this barley juice.

We all know that barley is widely used in brewing beer. My love for barley grew after coming to Singapore because it is here that I learned its nutritional benefits too. I was stumped to know that there is even a barley tea when I moved here newly. 

For the uninitiated, barley is rich in fiber and vitamin B1. It is a great cereal to eat if you are looking to bring down your cholesterol levels. 

This post includes three recipes- recipe for barley water, lemon barley drink recipe and the lemonade with orange and ginger. Use the table of contents below to easily navigate through the post.

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What is barley water?

Before we get on to making that lemonade, let us delve deep into the concept of barley water. This is nothing but the water that is drained from cooked pearl barley. The reserved water from the cooked barley is naturally diuretic. Not only this, it also helps regulate blood sugar and helps in treating urinary tract infections.

How to make barley water?

Barley water preparation is a very simple and easy process. You can use the cooked barley to  make this delicious barley salad.

To prepare barley water, follow the steps mentioned in how to cook pearl barley post. Once the barley has cooked, strain the cooked barley through a colander and collect the water. This is our barley water. Some people wait for the starch to settle down and then collect just the water. I do not do this. You can do this if you wish to.

I use my instant pot to cook barley since it is very convenient and less time-consuming. This is how plain barley water looks like. 

If you are making barley water for the purpose of making this lemonade or lemon barley, skip adding the coconut oil while cooking pearl barley.

How to make lemon barley?

Once you have the water collected, making lemon barley is as easy as pie. Allow the water to cool down completely. When cool, just add a squeeze of lemon and some mint leaves to the collected water. Stir well. Refrigerate for at least 3 hours or serve over ice cubes. 

I usually make a big batch of barley water in my instant pot. Then, I add the lemon to it, mix well and pour it into bottles. I keep these bottles chilled so that anyone can grab one when they are thirsty. On hot days, I send a bottle as a part of my H’s lunch.

This is our usual lemon barley bottle. Think of this as a lemon barley cordial or lemon barley squash base. I love experimenting with this basic recipe and this lemonade is a result of one such experiments.

Benefits of Barley water

Making barley water has become a routine for me. It is so easy to prepare and very good in terms of nutrition. Barley water uses are also many.

  1. Barley water is a natural diuretic. Are you wondering what a diuretic is? Diuretics remove excess water from the body and are usually prescribed for people with high blood pressure. One of the most common reasons why preganant women experience feet swelling is due to high blood pressure. So barley water is commonly prescribed to pregnant women since it is a natural diuretic.
  2. It helps regulating blood sugar and is great for people with diabetes.
  3. Some people also believe that drinking barley water regularly aids weight loss. If you want to know how to make barley water for weight loss, the process is the same as mentioned in the recipe card. Just skip the oil while cooking the barley.
  4. This is also a natural coolant that is free from any refined sugar and other preservatives.

Method

The first step in this recipe is the barley water preparation. To do this, we have to cook the pearl barley till tender and chewy and then filter the water. Here is the detailed procedure-

Place the barley in a colander and wash it well. To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt. Mix well.  Ensure that the sealing ring is in its correct place in the lid. Close the IP with the lid. Turn the valve to SEALING. Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.

how to cook pearl barley in instant pot

Allow the cooking cycle to complete. When the cooking cycle is complete, do a natural pressure release for 15 mins. After 15 mins, quick-release pressure by turning the valve to venting. When done, strain the cooked pearl barley in a colander and reserve the water that you just drained.

Cooking barley in an open pan

Wash the pearl barley well. Combine the washed pearl barley, 5 cups water, 2 tsp salt and 2 tsp cold pressed coconut oil. Bring the water to a boil and continue to simmer for 40 to 50 mins or until the barley has cooked. To check if it has cooked, take a few grains of barley using a slotted spoon. Press them and if they are soft, then they are cooked.

When done, drain the cooked grains in a colander and reserve the water.

This is our homemade barley water.

Allow this water to cool completely.  

Making the lemonade

In a bowl, combine the barley water, orange juice, lemon juice, maple syrup and lemon grass along with grated ginger. Mix well. Chill for 3 to 4 hours. 

how to make barley lemonade step by step

Chilling not only makes this a refreshing drink but also helps infuse the flavors better. The longer the lemonade sits in the fridge, the better the flavors. 

When chill, serve in tall glasses with a lemon wedge by the side. You can also add some mint leaves for garnish.

barley lemonade with orange and ginger served in a wooden platter. Lemon wedges, orange halves and lemon grass with a knob of ginger by the side.

Variations

  1. You can use other sweeteners like honey, organic coconut sugar or agave instead of maple syrup in this recipe. 
  2. Skip the orange juice and just serve this lemon juice and other aromatics.
  3. You can also add other herbs like lemon balm, mint or sweet basil to this lemonade.

Explore More Lemonade Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this barley drink? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

barley lemonade with orange and ginger served in a wooden platter. Lemon wedges, orange halves and lemon grass with a knob of ginger by the side.
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Barley lemonade with orange & ginger

Refreshing and healthy summer drink with barley water, oranges and ginger.
Prep Time10 minutes
Cook Time40 minutes
Chilling Time3 hours
Course: Beverage
Cuisine: Fusion, International
Servings: 3 tall glasses
Calories: 763kcal

Ingredients

For cooking the barley

  • ½ c Pearl barley
  • 1 tsp Salt
  • 3 c Water

For the lemonade

  • 600 ml barley water
  • 300 ml freshly squeezed orange juice
  • 3 tbsp lemon juice
  • 2 tbsp maple syrup
  • 4 to 5 small pieces roughly chopped lemon grass
  • 2 tsp grated ginger

Instructions

Cooking pearl barley in Instant Pot

  • Place the barley in a colander and wash it well.
  • To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt.
  • Mix well.  Ensure that the sealing ring is in its correct place in the lid. Close the IP with the lid.
  • Turn the valve to SEALING. Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, do a natural pressure release for 15 mins.
  • After 15 mins, quick-release pressure by turning the valve to venting.
  • When done, strain the cooked pearl barley in a colander and reserve the water that you just drained.
    how to cook pearl barley in instant pot

Cooking barley in an open pan

  • Wash the pearl barley well.
  • Combine the washed pearl barley, 5 cups water and 2 tsp salt.
  • Bring the water to a boil and continue to simmer for 40 to 50 mins or until the barley has cooked.
  • To check if it has cooked, take a few grains of barley using a slotted spoon.
  • Press them and if they are soft, then they are cooked.
  • When done, drain the cooked grains in a colander and reserve the water.
  • This is our homemade barley water.
  • Allow this water to cool completely.

Making the lemonade

  • In a bowl, combine the barley water, orange juice, lemon juice, maple syrup and lemon grass along with grated ginger.
  • Mix well.
  • Chill for 3 to 4 hours. Serve cold.
    how to make barley lemonade step by step

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Serving: 300ml | Calories: 763kcal | Carbohydrates: 163g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 812mg | Potassium: 1110mg | Fiber: 33g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 7mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Avocado Lassi- Avocado yogurt smoothie

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Avocado Lassi is a delicious Indian style yogurt drink. Think of this Lassi like a avocado yogurt smoothie but only better because it tastes like dessert. And who can resist dessert for breakfast, right?

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avocado lassi

This Indian style avocado Lassi is a revelation of kinds to me. While I have always added avocados to smoothies, it had never stuck my mind to make lassi with avocado previously. Well, i guess there is a first time for everything. During my college days, I used to have avocado juice or butter fruit juice from a nearby juicing stall. I can say this Lassi is inspired by that.

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An avocado is a powerhouse of nutrition, especially for kids and youngsters. We call avocado “butter fruit” in Bangalore, probably because of its texture. This fruit lends body to any dish to which it is added without changing the taste significantly. It is for this reason that I like to use avocado in my smoothie bowls and smoothies.

Avocado Mint Lassi

Like I mentioned before, avocado by itself lacks any taste or flavor. So in order to give this lassi a good flavor boost, I added some mint leaves and a splash of orange blossom water along with lemon juice. And I must say the combination was fantastic.

Just a word of caution though- a very small amount of orange blossom water goes a long way so do not add more of it than the recipe calls for. I used homemade yogurt to make this lassi.

Vegan Lassi

This is a naturally gluten free recipe and you can easily make this recipe vegan. Use cashew yogurt and cashew milk in place of the regular Dairy milk and yogurt for a vegan lassi. 

Ingredients

Avocado

Use any ripe avocado for this drink. My favorite avocados are the Hass avocados. I love the fact that this Indian style avocado juice recipe does not feature any bananas. These days, I m looking for banana free smoothies and this is just perfect.

Yogurt

This is a very forgiving recipe. You can use greek yogurt, low-fat greek yogurt, just plain yogurt or even low fat yogurt to make this. The more the fat your yogurt has, thicker and creamier the Lassi.

Milk

Traditional Indian style lassi recipes dont rely on milk. This is because there usually is no fruit added, with the exception of mangoes. Mango lassi is a wildly popular version of Lassi. However, this recipe calls for milk. We will be adding milk to adjust the consistency of this drink. Both regular milk and low-fat milk work well.

Aromatics

My latest love is orange blossom water. I love adding it to smoothies, juices, lemonades and even to my Biryani and Pulao. It goes without saying that I add it to my desserts and adding some to this Lassi was a no-brainer. Orange blossom water has a mild but beautiful flavor. 

Fresh mint again adds freshness to this drink. If you are not a fan of mint, add sweet basil or sage! Not traditional for a lassi but both are amazing in terms of flavors.

Sweeteners

Since I was aiming to give a fusion spin to a traditional drink, I stuck to adding sugar. Other sweeteners that you can consider include honey, maple syrup, agave and coconut sugar.

Make ahead- Shelf life

If you plan to serve this Lassi for a party, then you can make this the previous day and keep it refrigerated. This keeps well in the fridge for two days. 

avocado lassi

Ways to serve 

If there is one thing that I love doing, it is experimenting how to serve one dish in many ways. This easy avocado yogurt smoothie is a delight in that sense.

In a smoothie bowl

Use this creamy lassi as the base for your smoothie bowl. Make it a breakfast treat by topping it with fruits, berries, nuts, seeds, granola and a scoop of your favorite nut butter.

As a layered dessert

Skip the milk in this lassi and blend it to a thick drink. Make a biscuit base by combining crushed digestive biscuits and butter. Press this biscuit mixture at the bottom of a glass jar like how you would for a no bake cheesecake. Add chopped mangoes or berries over the biscuit layer. Add the lassi over the fruits. And you have a beautiful layered dessert ready. 

Dessert shots

This creamy Lassi is dense and heavy. You can serve this silky, smooth Lassi in shot glasses as dessert. Top them with crushed pistachios or other nuts like almonds and cashews. And serve chilled.

Variations

  1. Add some cubed mangoes along with the avocado to make some avocado mango lassi. Lip smacking good!
  2. If you are not a fan of mint, I suggest adding just cardamom and a splash of rose water. This tastes just as delicious too.
  3. Since avocado itself is rich in fats, try not to add greek yogurt. Instead, choose low fat greek yogurt which is great for making this Lassi creamier.
  4. Make it savory. Yes, this recipe is a sweet lassi recipe. But you can make a savoury lassi by blending avocado, yogurt, 1/2 cup water, mint, green chilies and salt along with lemon juice. Blend till smooth and the savory version is ready.

Recipe Notes

  1. This recipe is a great way to use up that over-ripe avocado, you know, the ones that have a patch of brown or two? But try to avoid fully discolored avocados. When choosing avocados, make sure they are ripe. They should feel squishy when you press them gently with your palms and should look greenish brown.
  2. If you are wary about the sugar added, you can always use maple syrup, agave or coconut sugar. Adding coconut sugar will change the color of the Lassi but taste will remain the same.
  3. Feel free to replace the orange blossom water with vanilla or rose water

Method

Pit the avocado and scoop the flesh out. Place the avocado, yogurt, 1/2 the milk along with the other ingredients in a blender. Blend till the lassi looks creamy and evenly blended . If you find the lassi too thick, add the remaining milk and blend again to adjust the consistency.

Serve chilled or over ice.

avocado lassi

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Avocado lassi recipe? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

More Avocado Recipes

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4 from 1 vote

Avocado Lassi Recipe

Avocado Lassi – a creamy yogurt based drink made with fresh homemade yogurt and avocados. Makes a great breakfast drink or even works well as a dessert
Prep Time5 minutes
Total Time5 minutes
Course: Beverage
Cuisine: Fusion
Servings: 2
Author: Anusha Praveen

Ingredients

  • Avocado 1 largish pitted
  • Mint leaves 5
  • Orange blossom water 1 tsp
  • Lemon juice 1 tbsp
  • Sugar 4 tbsp
  • Fresh homemade yogurt 3/4 c
  • Chilled milk 1/4 c

Instructions

  • In a blender place all the ingredients and blend till smooth.
  • Serve cold over ice cubes if desired.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore more breakfast smoothies

Avocado Green Goddess Dressing

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Meet our family’s current favorite sauce- The avocado green goddess dressing. This easy homemade avocado green goddess sauce comes together in less than 10 minutes and tastes good on everything. We love this fresh and herby sauce so much that we eat it with fries and even our airfryer cauliflower.

avocado green goddess dressing sauce served in a creamer placed on a chopping board with cut veggies.

Where I live, avocados cost an arm and a leg. My market visits are always punctuated with episodes of me hunting for good deals on stuff like avocado and salad greens. During one such visit, I hit an avocado jackpot and bought 8 for a princely sum of 9$. But, one can eat only so much avocado toast, right?

And that is when I whipped up this creamy vegan sauce with avocados and fresh herbs plucked right from my little balcony garden. There is a supreme sense of satisfaction 

Use the table to contents to navigate through this post easily. Head to the recipe card at the end of this post for a printable detailed list of ingredients and directions.

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What is green goddess dressing?

A green goddess dressing is a creamy sauce that uses Mayo or sour cream, garlic and a combination of herbs. The original green goddess dressing recipe is a classic that has its origins in California and uses anchovy paste as well. You can find this is most stores.

The Costco culinary treasures Avocado green goddess dressing and the Trader Joe’s versions are quite popular. I can even say that my recipe is inspired by Trader Joe’s green goddess sauce but only better because anything homemade is better, ain’t it?

Let us not forget avocados that are nutrient dense and is a treasure of healthy fats.

This healthy green goddess sauce recipe is free from oil, preservatives, added salt and sugar. We will also be reaping the benefits of avocado, so who needs Mayo anyway?

avocado green goddess dressing sauce served in a creamer placed on a chopping board with cut veggies.

Green Goddess Dressing-Ingredients

You can think of this sauce as an easy avocado salad dressing. Add it to all your summer salads for the creamiest salad experience. Yep. That is a thing. 

Avocado

The star of this sauce recipe is the avocado. We are looking for those firm, green and just ripe ones. While buying avocados, look for those that have a slightly greenish brown skin, feels squishy when pressed with your palms. Avoid those with wrinkly brown stalks.

Herbs

I love herbs. Period. Let me be honest. I buy way more herbs than I can consume in a few days time. And this sauce is a definitely testimony to that. Light and yet creamy, this recipe uses a combination of herbs like basil and mint. Dried herbs wont work in this recipe, though. 

If I have to name the four must herbs here, it would be basil,chives, mint and cilantro. You can also add finely chopped dill at the end for some texture and more flavors. No matter what your choice of herbs are, I m sure this avocado dressing will be repeated in your menus.

No oil salad dressing

Yes,you heard me right. There is no oil in this recipe. Win-win, right? Avocado gives all the fat and creaminess we need. 

avocado green goddess dressing sauce served in a creamer placed on a chopping board with cut veggies.

Vegan green goddess sauce

Make this healthy green goddess sauce vegan in a pinch. While this recipe calls for low fat greek yogurt, I have tried making this with cashew yogurt and coconut yogurt too. Both gave me the same results. The cashew yogurt version is more loved at home than the coconut yogurt one. But you can use either for a vegan green goddess dressing.

Ways to use this sauce

  1. Serve this easy homemade avocado dressing in all your summer salads. Add it to some cooked barley and veggies and make avocado barley salad. Or try a fresh and crunchy garden salad with this light and flavorful green dressing. Pasta salads, potato salad and shrimp salads are all best friends with this dressing.
  2. Drizzle some of this avocado green sauce over your tacos or falafels.
  3. Break out the chip and dip platter. Cut some veggies, make a crudites platter and feature this greek goddess sauce as a dip.
  4. Make this your next sandwich spread. Yes. Some cukes, grated beets and or mashed chickpeas and this sauce make a mean sammich. Better yet, use this dressing in our guacamole dressing recipe based sandwich.
  5. Add it generously to your grain bowls, Buddha bowls or even over your noodle bowls.
  6. Last but not the least, take my daughter’s cue and lick this sauce away by the spoon. Or by the finger. Really, does it matter? 

Variations

  1. Switch up the combination of herbs for a different flavored sauce every time. The base ingredients are avocado and yogurt. Introduce new herbs like dill, green onion scapes or tarragon. Or leave one of the herbs out.
  2. Stir in some Tahini or nut butter while blending for a nutty green goddess sauce. But adding Tahini or any other nut butter means that the recipe is no longer oil-free.
  3. You can also add 2 tbsp extra virgin olive oil to this sauce while adding the yogurt. This improves the flavor of the sauce. Since I wanted an oil-free dressing, I skipped the olive oil.
  4. Like I mentioned before, use plain vegan yogurt or nut yogurt for a vegan dressing. 
  5. To make our homemade avocado dressing based salads more interesting, sprinkle some cajun seasoning or chili-lime salt over your salad.
  6. You can also use Poblano peppers or jalapenos in place of serrano peppers. Please note that using Indian green chilis add more heat. So use with caution.

Recipe Notes

  1. This healthy greek yogurt avocado dressing keeps well for upto 1 week in the fridge. To store this, use a sterilised canning jar.
  2. Use a food processor to blend the ingredients. This gives you the smoothest, creamiest sauce.
  3. I have used low fat greek yogurt. You can use plain yogurt or regular greek yogurt too.
  4. Always keep the dressing refrigerated when not in use. Since this recipe uses yogurt, it tends to become sour when left out at room temperature.
  5. I will not recommend freezing this since the thawed sauce becomes watery and not as creamy as the freshly made sauce.

Method

Assemble all the ingredients and keep them handy before you begin.

Cut open and pit the avocado. Scoop the flesh out. 

To a food processor, add the herbs and avocado along with lemon juice, salt and green chilis. 

Now, blend to a coarse paste. Use the pulse option to do this easily. When done, add the yogurt and blend again to a really smooth paste.

That is it. Our avocado green goddess dressing is ready. Transfer to a clean sterilised canning jar until ready to use.

avocado green goddess dressing sauce served in a creamer placed on a chopping board with cut veggies.

More Avocado Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this avocado green goddess dressing? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

avocado green goddess dressing sauce served in a creamer placed on a chopping board with cut veggies.
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Avocado Green Goddess Dressing

Fresh and flavorful dressing with avocado and herbs. This creamy green goddess dressing is a no-oil recipe that tastes amazing when served as a dip or drizzled over salads and rice bowls.
Prep Time10 minutes
Total Time10 minutes
Course: Accompaniments, Condiments
Cuisine: American, International
Servings: 1.5 cups
Calories: 357kcal

Equipment

  • food processor

Ingredients

  • 1 medium Avocado
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp finely chopped chives
  • 3 tbsp finely chopped parsley
  • 10 fresh sweet basil leaves
  • 12 fresh mint leaves
  • 1.5 tsp garlic powder
  • 1 serrano pepper
  • 1.25 tsp Kosher salt
  • 1 tsp freshly cracked pepper
  • 1 cup low fat greek yogurt

Instructions

  • Assemble all the ingredients and keep them handy before you begin.
  • Cut open and pit the avocado. Scoop the flesh out.
  • To a food processor, add the herbs and avocado along with lemon juice, salt and serrano pepper.
  • Now, blend to a coarse paste. Use the pulse option to do this easily.
  • When done, add the yogurt and blend again to a really smooth paste.
  • Our avocado green goddess dressing is ready.
  • Transfer to a clean sterilised canning jar until ready to use.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Serving: 1.5cups | Calories: 357kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 9mg | Sodium: 2019mg | Potassium: 848mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1868IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Lemon Rasam- South Indian Rasam Recipes

By 3 Comments

Lemon Rasam is a light and comforting South Indian style broth. This easy and delicious soup tastes heavenly with hot steamed rice and some Poriyal by the side. Made with lentils, whole spices and fresh lemons, this is a Rasam without Rasam powder.

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We call this Nimmakaya Chaaru in Telugu, elumbichai Rasam in Tamil and lemon Saaru in Kannada. This Rasam, when mixed with hot steamed rice or cooked millet is nothing short of heaven.

I always make it a point to make some of this tangy soup style Rasam after binge eating all the Diwali sweets or a heavy meal that featured paneer recipes or rich desserts. Since this has pepper, cumin and ginger, it is a great digestive aid.

Making lemon Rasam is easy since it calls for no Rasam powder. This makes it the perfect beginners’ recipe. Like my North Indian friend tells, Nimbu Rasam is the best recipe to start learning how to cook South Indian recipes.

 

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Ingredients

What I love most about this Rasam is that it not only makes for a great accompaniment to rice but also doubles up as a light soup. If you make lemon rasam without dal, you can even serve this as a light appetiser along with some Podi Idlis.

The main ingredients in this are all Indian pantry staples and include tomatoes and toor dal. Please check out the printable recipe card for detailed ingredients list and instructions.

Lemon Rasam without Tomato

Some people do not add tomatoes to this Rasam. If you are not a fan of tomatoes, skip them and make this Rasam with just the dal water and other ingredients. Make sure to add some roughly chopped garlic in the tempering and use 1 tbsp more lemon juice if you are making this no tomato version.

Ginger Lemon Rasam Benefits

  1. This is a great digestive aid. This rasam should be your go-to recipe on days when you are bloated or have an upset tummy.
  2. Since this has lemon, ginger and lemon, I enjoy it when I m nursing a cold.

Variations

  1. Add some lemon grass and mint to your Rasam to add more flavors and depth. Lemon grass enhances the lemon flavors and mint brings a refreshing taste.
  2. Use Moong dal instead of Toor dal. When we make lemon rasam with moong dal, it tastes similar to the Andhra style lemon dal. In this version, you can skip the tomatoes completely.

How to serve lemon Rasam?

Serve this tangy broth warm with steamed rice. Or feature this as one of your party appetisers and serve with some crispy Heerekai Bajjis. 

To make this more interesting, use it along with Pani Puris and make it lemon rasam shots. When you plan to serve a full South Indian style lunch platter, include this lemony rasam in the menu.

Lemon Rasam is great on a cold wintery night or on a hot summer day. To make it a nourishing meal, pair this with a spicy potato fry or a simple Beet thoran

Method

Cooking toor dal

Pressure cook the toor dal along with 2 cups water and a large pinch turmeric powder( 1/2 tsp roughly)  until mushy. Once done, drain the water completely and preserve. Mash the dal well.

To the reserved water, add the green chili, turmeric powder, hing, grated ginger,  tomato and salt. Allow this to simmer on low flame for 2 to 3 minutes.  Add the mashed dal and mix well.

Simmering

After adding the dal, let the mixture simmer until frothy at the surface. When done, allow the Rasam to cool down a bit.

Tempering

how to make lemon rasam step by step?

Once cool, heat ghee in a pan and pop the mustard. Add the cumin seeds and crushed black pepper now and wait for it to crackle. As soon as the spices crackle, our tempering is ready. Add the tempering to the prepared rasam.

Garnishing

Finally, squeeze lemon juice into the rasam and mix well. Garnish with coriander leaves and curry leaves.

Recipe Notes

  • If you add the lemon juice before the rasam cools down, it will turn bitter. 
  • You can skip the ghee and temper with oil for a vegan version. 
  • If you dont like the after taste of pepper, you can skip that too and let the green chili flavor shine through.
  • Never reheat this rasam. It will become bitter since we add lemon juice.

More Rasam Varieties

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this quick and easy South Indian lemon Rasam? We value your thoughts and comments! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

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5 from 1 vote

Lemon Rasam

A light and flavorsome South Indian style soup with lentils, lemons and spices.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, South Indian Tambrahm
Servings: 3
Calories: 46kcal

Ingredients

2 tbsp Toor dal

  • 3/4 c water
  • 1/2 tsp turmeric powder
  • 3 Green chilies slit lengthwise
  • 1/2 cup finely chopped Tomato
  • 2 tsp grated ginger
  • 3 tbsp freshly squeezed lemon juice
  • 1.25 tsp Salt or to taste

Tempering

  • 1 tsp ghee or oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp crushed black pepper

Garnish

  • 1 tbsp finely chopped Coriander leaves

Instructions

Cooking toor dal

  • Pressure cook the toor dal along with 1 green chili, 2 cups of water and turmeric until mushy.
  • Once done, drain the water completely and preserve.
  • Mash the dal well.
  • To the reserved water, add the green chili, turmeric powder, hing, grated ginger,  tomato and salt.
  • Allow this to simmer on low flame for 2 to 3 minutes.
  • Add the mashed dal and mix well.

Simmering

  • After adding the dal, let the mixture simmer until frothy at the surface.
  • When done, allow the Rasam to cool down a bit.

Tempering

  • Once cool, heat ghee in a pan and pop the mustard.
  • Add the cumin seeds and crushed black pepper now and wait for it to crackle.
  • As soon as the spices crackle, our tempering is ready.
  • Add the tempering to the prepared rasam.

Garnishing

  • Finally, squeeze the juice of the lemons into the rasam and mix well.
  • Garnish with coriander leaves and curry leaves.

Notes

If you add the lemon juice before the rasam cools down, it will turn bitter. 
You can skip the ghee and temper with oil for a vegan version. 
If you dont like the after taste of pepper, you can skip that too and let the green chili flavor shine through.
Never reheat this rasam. It will become bitter since we add lemon juice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1125mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 229IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More South Indian Recipes

If you love Rasam, check out our Rasam powder recipe that also has a detailed video. For more South Indian lunch menu recipes, explore these-

Arachuvitta Sambar

Pudina Rasam

Broccoli Kootu

Potato fry

 

 

Keerai Kootu (Spinach Moong Dal Gravy)

By 5 Comments

Step by step guide to make Keerai Kootu two ways; using the Instant pot and on stovetop. Also referred to as Keerai Molagootal, this is a South Indian dish with spinach, lentils and coconut. This is a naturally vegan recipe and easily transforms into a bowl of comfort food when mixed with hot rice and coconut oil or ghee.

keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.

While there is really nothing fancy about this, I love spinach and this recipe provides me comfort on gloomy days. I won’t be exaggerating if I tell that this is my favorite amongst all South Indian spinach recipes. In fact any variety of greens are always welcome in my pantry and I make it a point to buy some every week.

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What is Kootu?

Kootu in the South Indian cuisine refers to any gravy or curry that has a vegetable, some lentils and a coconut based spice paste. So, we can call this as Paruppu Keerai or Keerai Paruppu too. Keerai in Tamil means leafy greens and Paruppu means lentils.

As a thumb rule, most Kootus are made with Moong dal but there are variations in they make this recipe with Toor dal too.

My MIL makes one such version which also uses Tamarind but I like to think of it as Keerai Kulambu. Because for me Kootu always is synonymous to Moong Dal and coconut.

This Palak Kootu uses fresh green spinach. Both regular Indian spinach and baby spinach work well here. Spinach is called Palak Keerai in Tamil. Malabar Spinach is called Pasalai Keerai or Kodi Pasalai in Tamil.

keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.

No Dal & Coconut versions

Interestingly enough, we can make Kootu with certain varieties of Keerai without using dal. For instance, we do not use any dal to make Murungaikeerai Kootu ( Moringa Leaves kootu).

Similarly, we can make kootu without coconut too. Manathakali Keerai and Ponangani Keerai can be cooked into a Kootu without using coconut.

Ingredients for Keerai Molagootal

We call this as Keerai Molagootal in TamBrahm households. This is a no onion-no garlic recipe and is ideal for days when you fast. Pair this with Chapatis and you will have a lovely, wholesome meal.

Spinach or any leafy greens 

We can use regular Indian spinach, baby spinach or any leafy greens to make Kootu. Ara Keerai, Ponanganni Keerai, Manathakkali Keerai, Kodi Pasalai, Vendhaya Keerai, Paruppu Keerai and Siru Keerai are the most commonly used variety of greens to make Kootu.

Lentils

Almost always, the traditional kootu recipe calls for using moong dal. But you can always use toor dal or Masoor dal to make things more interesting. Some people use Chana Dal, ie. Kadala paruppu too.

Coconut

Fresh grated coconut is the essence of any kootu. You can also use frozen grated coconut after thawing it. 

Whole spices

There are no ground spices like Sambar powder in this recipe. Instead, we use black pepper corns, cumin seeds and dry red chilis to make the spice paste.

Some people add Urad Dal too. They roast Urad Dal in a tsp of oil until it turns golden and add it to the other ingredients and grind the spice paste.

Oil

This is a minimal oil recipe. And coconut oil gives the best tasting kootu. I highly recommend using cold-pressed coconut oil. This is a game changer when it comes to this recipe.

Watch the video here

Variations

To make Instant pot Indian kale kootu, use Kale instead of spinach and follow the same steps. In fact, Kale works really well here. You can make Kale pressure cooker kootu too. It will be very similar to Kale dal.

If you want to try Indian recipes with Kale, this is a great way to start. Cooking kale in a pressure cooker is also easy.

Simply combine the moong lentils and kale and cook them together and proceed with the remaining instructions for making pressure cooker Kootu.

Method

Coconut Paste

Combine the fresh grated coconut, dry red chillis, cumin seeds, pepper corns and 1/2 cup water in a blender jar. Blend this to a smooth paste. Set aside.

Instant Pot Method

How to cook Moong dal in Instant pot?

Add the moong dal in a colander. Wash well. Transfer this to a stainless steel pot and add water and turmeric.

Insert the inner pot into your Instant Pot. Add 2 cups water to the inner pot and place a tall trivet over this. 

Now, place the moong dal vessel over this. Ensure that the sealing ring has been fitted properly into the IP lid.

Close the Instant pot and turn the valve to SEALING.

Switch on the Instant pot. Turn on PRESSURE COOK MODE- HIGH PRESSURE- 14 MINS on the TIMER.

Allow the cooking cycle to complete. Wait for natural pressure release.

Once the pressure has release naturally, press CANCEL, switch off the Instant Pot and open the lid. Mash the cooked dal with a ladle and set aside.

How to cook Keerai in Instant Pot?

Empty the water from the inner pot and wipe it dry. Now, insert the inner pot into the IP. Switch on the Instant Pot. 

Press SAUTE MODE- NORMAL- 9 MINS. Wait for the display to read HOT. When ready, add the coconut oil.

Add the mustard seeds and once they splutter, add the cumin seeds, urad dal and curry leaves.

When the dal begins to brown, add 5 cups finely chopped spinach and mix well.

Adding spinach 

Cook this till the leaves begin to wilt. As the leaves wilt, their volume will reduce. This takes 2 to 3 mins in Saute mode.

When the leaves have wilted, add the cooked dal and the coconut paste. Mix well. Add 3/4 tsp turmeric powder and salt to taste. Stir to combine.

Simmer this mixture for 3 to 4 mins, stirring often to prevent burning. Once done, press CANCEL and transfer the cooked kootu to a bowl.

Serve hot with rice, Vatha Kuzhambu and potato curry.

Pressure cooker Keerai Kootu

Add the moong dal in a colander. Wash well. To a 3 l deep pressure cooker or pressure pan, add the washed moong dal, water and turmeric powder. Mix well. Close the cooker with lid, put the weight on. 

Pressure cook the dal on medium flame for 5 whistles. Wait for the pressure to release naturally. 

Once pressure releases, open the lid, mash the dal well. Transfer the dal to a bowl and rinse and wipe the cooker dry.

Heat the pressure cooker with the coconut oil. When the oil is hot, add the mustard seeds and wait for them to splutter.

Now, add the cumin seeds and urad dal along with the curry leaves. When the urad dal turns golden brown, add the chopped spinach and mix well.

Simmering

Saute the chopped spinach for a few minutes until they wilt. Add the cooked moong dal, ground coconut paste, turmeric powder and salt. Mix well. Simmer on low flame for 2 to 3 mins.

When done, serve hot.

keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.

Recipe Notes

  1. Generally, spinach and leafy greens should not be pressure cooked to a mush. This is the reason I prefer this method for making Spinach kootu.
  2. You can also use any neutral flavored vegetable oil for this recipe too.
  3. To make this kootu without coconut, then add cumin powder, freshly cracked black pepper and whole dry red chillies in the tempering. Add the chopped spinach and follow the remaining steps. Instead of adding the ground coconut paste, add 1/2 cup thick coconut milk along with the cooked moong dal and mix well. Simmer for 1 min.
  4. Use a food processor to chop the spinach or your choice of leafy greens. This minimises the prep time to a great extent. 
  5. You can also use frozen spinach in this recipe. Add frozen spinach cubes once you finish the tempering and immediately add the cooked dal and coconut paste. Mix well. No need to thaw the frozen spinach.
  6. I love adding a second tadka to this. For this, I use mustard seeds, urad dal and red chillies. This is optional but recommended.
  7. If you are using other types of lentils – Toor and Masoor Dal, then cooking time will differ. To minimise cooking time, soak the washed lentils in hot water for at least 30 mins before you begin cooking.
  8. Other non-Indian greens that you can use to make Kootu are chard, broccoli and Bok choy.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Instant Pot Keerai Kootu? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.
Print Recipe
5 from 1 vote

Keerai Kootu- Instant Pot & Stove Top

Keerai Kootu- a hearty South Indian style spinach and moong lentils gravy. Naturally vegan and gluten-free.
Prep Time20 minutes
Cook Time23 minutes
Pressure Release Time24 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, South Indian Tambrahm
Servings: 4
Calories: 240kcal

Equipment

  • 6 qt Instant Pot/ pressure cooker
  • Blender

Ingredients

For the spice paste

  • 3/4 cup fresh grated coconut
  • 1 tsp cumin seeds
  • 1/2 tsp whole black pepper
  • 3 to 4 dry red chilies
  • 1/2 cup water

For the dal

  • 10 tbsp Moong dal
  • 1.5 cups water
  • 3/4 tsp turmeric powder

For the Keerai Kootu

  • 1 tbsp cold-pressed coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp Urad dal
  • 5 to 6 fresh curry leaves
  • 5 cups finely chopped spinach
  • 1 recipe cooked moong dal
  • 1 recipe coconut spice paste
  • 3/4 tsp turmeric powder
  • 1.25 tsp Salt or to taste

Instructions

Coconut Paste

  • Combine the fresh grated coconut, dry red chillis, cumin seeds, pepper corns and ½ cup water in a blender jar.
  • Blend this to a smooth paste.
  • Set aside.

Instant Pot Method

    Moong dal in Instant pot

    • Add the moong dal in a colander.
    • Wash well.
    • Transfer this to a stainless steel pot and add water and turmeric.
    • Insert the inner pot into your Instant Pot.
    • Add 2 cups water to the inner pot and place a tall trivet over this.
    • Now, place the moong dal vessel over this.
    • Ensure that the sealing ring has been fitted properly into the IP lid.
    • Close the Instant pot and turn the valve to SEALING.
    • Switch on the Instant pot.
    • Turn on PRESSURE COOK MODE- HIGH PRESSURE- 14 MINS on the TIMER.
    • Allow the cooking cycle to complete.
    • Wait for natural pressure release.
    • Once the pressure has release naturally, press CANCEL, switch off the Instant Pot and open the lid.
    • Mash the cooked dal with a ladle and set aside.

    How to cook Keerai in Instant Pot?

    • Empty the water from the inner pot and wipe it dry.
    • Now, insert the inner pot into the IP.
    • Switch on the Instant Pot.
    • Press SAUTE MODE- NORMAL- 9 MINS.
    • Wait for the display to read HOT.
    • When ready, add the coconut oil.
    • Add the mustard seeds and once they splutter, add the cumin seeds, urad dal and curry leaves.
    • When the dal begins to brown, add 5 cups finely chopped spinach and mix well.
    • Cook this till the leaves begin to wilt.
    • As the leaves wilt, their volume will reduce.
    • This takes 2 to 3 mins in Saute mode.
    • When the leaves have wilted, add the cooked dal and the coconut paste.
    • Mix well.
    • Add ¾ tsp turmeric powder and salt to taste. Stir to combine.
    • Simmer this mixture for 3 to 4 mins, stirring often to prevent burning.
    • Once done, press CANCEL and transfer the cooked kootu to a bowl.

    Pressure cooker Keerai Kootu

    • Add the moong dal in a colander.
    • Wash well. To a 3 l deep pressure cooker or pressure pan, add the washed moong dal, water and turmeric powder.
    • Mix well.
    • Close the cooker with lid, put the weight on.
    • Pressure cook the dal on medium flame for 5 whistles.
    • Wait for the pressure to release naturally.
    • Once pressure releases, open the lid, mash the dal well.
    • Transfer the dal to a bowl and rinse and wipe the cooker dry.
    • Heat the pressure cooker with the coconut oil.
    • When the oil is hot, add the mustard seeds and wait for them to splutter.
    • Now, add the cumin seeds and urad dal along with the curry leaves.
    • When the urad dal turns golden brown, add the chopped spinach and mix well.
    • Saute the chopped spinach for a few minutes until they wilt.
    • Add the cooked moong dal, ground coconut paste, turmeric powder and salt.
    • Mix well.
    • Simmer on low flame for 2 to 3 mins.
    • When done, serve hot.

    Notes

    1. Timing for pressure cooker method is roughly 25 mins.
    2. Instant pot timings may vary depending on your geographical location.
    3. Generally, spinach and leafy greens should not be pressure cooked to a mush. This is the reason I prefer this method for making Spinach kootu.
    4. You can also use any neutral flavored vegetable oil for this recipe too.
    5. To make this kootu without coconut, then add cumin powder, freshly cracked black pepper and whole dry red chillies in the tempering. Add the chopped spinach and follow the remaining steps. Instead of adding the ground coconut paste, add 1/2 cup thick coconut milk along with the cooked moong dal and mix well. Simmer for 1 min.
    6. To make Instant pot Indian kale kootu, use Kale instead of spinach and follow the same steps. Cooking kale in a pressure cooker is also easy. Simply combine the moong lentils and kale and cook them together and proceed with the remaining instructions for making pressure cooker Kootu.
    7. Use a food processor to chop the spinach or your choice of leafy greens. This minimises the prep time to a great extent. 
    8. You can also use frozen spinach in this recipe. Add frozen spinach cubes once you finish the tempering and immediately add the cooked dal and coconut paste. Mix well. No need to thaw the frozen spinach.
    9. I love adding a second tadka to this. For this, I use mustard seeds, urad dal and red chillies. This is optional but recommended.
    10. If you are using other types of lentils – Toor and Masoor Dal, then cooking time will differ. To minimise cooking time, soak the washed lentils in hot water for at least 30 mins before you begin cooking.
    11.  

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 240kcal | Carbohydrates: 29g | Protein: 12g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 779mg | Potassium: 316mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3707IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More South Indian Recipes

    Cilantro Chimichurri- Vegan, Gluten-free Sauce

    By Leave a Comment

    Cilantro Chimichurri – flavor packed, green and oh so good with everything!This fresh and herby sauce is a great accompaniment to everything from grilled meat to roasted veggies. In South America, they use this pesto-like sauce as a marinade for grilling. 

    Come join us on Pinterest to find delicious pins.

    cilantro chimichurri in a glass jar with a spoon of chimichurri held over it.

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    What is Chimichurri?

    Chimichurri is a South American grilling sauce. This has its origins in Argentina and Uruguay.. Strangely enough, there is the Dominican Chimi burger or the Dominican Chimichurri Burger which in no way is connected to this sauce. I dug deep into the internet and still found nothing about this.

    Coming to the sauce, this is traditionally made with fresh parsley, oregano, extra virgin olive oil, garlic and red wine vinegar. This is a loose oil based condiment, much like the Indian style pickles. Even though it is compared to pesto because we use herbs, the chilli churri is not pasty like the pesto.

    Over the years when the Chimi began to trend on the internet, several variations have come up. Variations featuring different combination of herbs and the red chimichurri are the most common. 

    Ingredients

    Since my family loves Cilantro ( clearly, the Indian roots speaking here), I made a Chimichurri sauce with cilantro. Cilantro is also called coriander in the UK and in some Asian countries. We will be using fresh cilantro, parsley, red pepper flakes and lemon juice among other things. 

    No matter what you do, try to use fresh, green bunches of herbs possible for this sauce. The herbs are the star here. 

    Uses

    This cilantro parsley chimichurri can be used in so many ways. This sauce that has become a prominent American restaurant menu item is great with chicken, fish and steak. For vegans, add it to your cauliflower bowls, Buddha bowls or slather it on tofu and grill it.

    Make cilantro chimichurri marinade for fish or meats. Or how about a spicy cilantro chimichurri roasted veggies bowl? In our house, we even eat this as a dip with Moong Dal Cheela or slather it on bread to make some mean sandwiches. Better yet, name your Sandwich Chimichurris because why should burgers have all the Chimi privilege?

    Variations

    1. Use fresh sweet basil instead of cilantro for a chimichurri without cilantro.
    2. Or use a combination of mint, cilantro and parsley for mint chimichurri sauce.
    3. Make it spicy by adding Korean chili threads.
    4. Change up the heat by adding freshly cracked black pepper instead of the red pepper flakes.

    Recipe Notes

    1. Use extra virgin olive oil for the best chimichurri. 
    2. A food processor gives the best results when it comes to blending this sauce. The oil has to be poured while the processor is running. And for this, a food processor works best. A regular blender may not work just as well because the herbs must not be blended to a fine paste. For this reason, a blender does not work well. I tried making this sauce with both the processor and the blender. And I found that the processor version had better texture and flavor.
    3. You can also use a Mezzaluna to chop your herbs, shallot and garlic very finely and then mix the finely chopped herbs with the remaining ingredients to make this sauce. But yes, this is super labour-intensive.
    4. While grinding the herbs, do not make it into a fine paste. Unlike pesto, the herbs here are not ground to a paste. Instead we shred them as finely as possible.
    5. This chimichurri sauce recipe yields about 1.5 cups. You can easily double the ingredients in a pinch.

    Method

    Gather all your ingredients together. First, wash and dry your herbs. Using a salad spinner is a fantastic way to dry the herbs. It is very important to dry the herbs thoroughly. When there is moisture, there is molding and fungal growth. 

    Once you are done with drying, this quick chimichurri sauce comes together in less than 5 minutes. To your processor, add the parsley, dried oregano, cilantro, shallot, garlic, red wine vinegar, lemon juice, red pepper flakes and salt. Now, pulse this a few times to shred the mixture. 

    When the herbs etc have been shredded, with the food processor running on slow speed, slowly drizzle in the extra virgin olive oil. Once you have added all the olive oil, stop the processor. Now, pulse the mixture twice or thrice.

    That is all. Our Chimichurri cilantro sauce is now ready. Transfer this to a sterilised air tight glass jar.

    cilantro chimichurri in a glass jar

     

    How to store?

    Any sauce that has some sort of acidic ingredient can be stored easily. If your sauces have vinegar, lemon juice or lime juice, they tend to last a while in the fridge. But to store them correctly, you have to use a sterilised airtight glass jar . Make sure to use a clean dry spoon whenever you handle the sauce.

    You can store this sauce in the fridge for upto 2 weeks. Just be sure to sterilise the jars used for storing.

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Chimichurri with cilantro sauce? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

     

    cilantro chimichurri in a glass jar with a spoon of chimichurri held over it.
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    4.50 from 2 votes

    Cilantro Chimichurri Sauce

    Easy and quick, fresh and herby condiment from Argentina and Uruguay. Uses fresh parsley and cilantro.
    Prep Time20 minutes
    Total Time20 minutes
    Course: Accompaniments, Condiments
    Cuisine: Argentinian, South American
    Servings: 1.5 cups
    Calories: 897kcal

    Equipment

    • food processor
    • salad spinner

    Ingredients

    • 100 grams fresh cilantro measures 1 tightly packed cup when chopped
    • 70 grams fresh parsley measures 1/2 a tightly packed cup when chopped
    • 3/4 tsp dried oregano
    • 2 small shallots peeled
    • 2 tsp finely chopped garlic 2 cloves garlic peeled
    • 1.5 tbsp red wine vinegar
    • 1 tbsp lemon juice or lime juice
    • 1/2 tsp Salt or to taste
    • 1/2 tsp red pepper flakes
    • 10 tbsp extra virgin olive oil

    Instructions

    • Gather all your ingredients together.
    • First, wash and dry your herbs.
    • Use a salad spinner to dry the herbs.
    • It is very important to dry the herbs thoroughly. This helps prevent molding and increases the shelf life of the sauce.
    • To your processor, add the parsley, dried oregano, cilantro, shallot, garlic, red wine vinegar, lemon juice, red pepper flakes and salt.
    • Now, pulse this a few times to shred the mixture.
    • When the herbs etc have been shredded, with the food processor running on slow speed, slowly drizzle in the extra virgin olive oil.
    • Once you have added all the olive oil, stop the processor.
    • Now, pulse the mixture twice or thrice.
    • Our Chimichurri cilantro sauce is now ready.
    • Transfer this to a sterilised air tight glass jar.
      cilantro chimichurri in a glass jar

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 897kcal | Carbohydrates: 14g | Protein: 4g | Fat: 94g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 68g | Sodium: 851mg | Potassium: 779mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8648IU | Vitamin C: 89mg | Calcium: 152mg | Iron: 6mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Sauces

    Instant Pot Sona Masoori Rice – Medium grain brown rice

    By 2 Comments

    Instant Pot Sona Masoori Rice- step by step guide to cook perfectly fluffy and separate grains of medium grain brown Sona Masoori, an aromatic medium grain rice. Most Indian families prefer this raw rice variety. Easy to cook, flavorful and widely available, Sona Masoori is a crowd-favorite.

    Come join us on Pinterest to find delicious pins.

    brown sona masoori rice cooked in instant pot served in a grey bowl set against a black background

    It is one of the most widely exported rice variety. It also happens to be one of the most consumed varieties. In this post, I will walk you through on how to cook brown Sona Masoori rice perfectly in the Instant pot and in the stove top pressure cooker.

    From now on, simply say no to mushy brown rice.

    Let us admit it. Making the switch from white rice to brown rice is akin to moving a mountain for Indians. Especially for south Indians who eat rice in some form or the other on an every day basis, the texture and taste of brown rice comes as a surprise.

    And if your brown rice cooks to a mush, then the struggle is harder. Who does not love beautiful fluffy grains of rice, all separate and cooked to perfection, right?

    And this is why buying the Instant Pot has been a game changer for me. Initially, it was a tad bit difficult because you need to get a hang of the timings and settings. But once you do, cooking rice or any staples like beans or dal in the Instant pot is a breeze. It gives you consistent results every time, making it a fantastic gadget well deserving of the counter space in any kitchen.

    This post is a step wise guide to cook brown medium grain rice in the instant pot. I have used brown Sona Masoori. Use the table of contents below to navigate easily through the post. If you are in a pinch, scroll up and hit the jump to recipe button to get to the recipe card straight away.

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    Ingredients

    You only need four ingredients for this. Three, if you leave the water out. I have used 24 Mantra’s organic brown Sona Masoori. Please note that this method works only for brown Sona masoori rice and not for Brown Basmati rice. 

    While Costco Sona Masoori rice is very popular in the US, 24 Mantra Organic and Dawat Sona Masoori are popular in Singapore. 

    I have also included instructions on cooking sona masoori rice in the stove top pressure cooker in this post.

    Please use a standardised measure to measure the rice and water. Using non standard measuring cups will not give you the same results. Also, measure your rice and water using the same measuring cup. In this post, 1 cup = 250 ml.

    White vs Brown Sona Masoori Rice

    Like most Indian families, we prefer eating white rice. But over the years, our choices have evolved and we are now aware of various benefits of eating whole grains like brown Sona Masoori. Brown Sona Masoori rice is unpolished, has more fiber and is lower in GI, making it diabetic friendly.

    Why oil/ ghee?

    We add oil or ghee while cooking brown sona masoori rice to keep the grains separate. The fat in the oil/ ghee prevents the rice grains from sticking to each other.

     

    Ways to make brown rice flavorful and enjoyable

    brown sona masoori rice cooked in instant pot served in a grey bowl with curry and veggies

    Many people who switch from white rice to brown rice find it difficult in the beginning and eventually give up. But that is because either the rice has not been cooked properly or it lacks flavor. Here are some ways to make brown rice more interesting.

    1. Add broth (vegetable/ chicken) instead of water to cook the rice. This makes it flavorful. The proportions remain the same but skip the salt.
    2. Add 1 tbsp Better Than Bouillon to the water while cooking the rice.
    3. Include herbs! Herbs like mint and basil give a beautiful aroma to cooked brown rice.
    4. Or try adding whole spices like cumin or bay leaf to flavor the rice.
    5. Make pilaf or biryani or salads instead of serving it plain.
    6. Last but not the least, follow this step by step guide to cook brown rice perfectly in the Instant pot every single time.

    Accessories you need 

    For cooking rice in the Instant Pot, you will need a tall trivet, an Instant pot compatible stainless steel pot and the inner pot of the Instant pot.

    We will be cooking the rice using the pot in pot method. I personally love this method because we can reuse the inner pot several times without having to wash it. And pot in pot cooking works perfectly well for cooking rice and dal.

    Method

    How to cook Sona Masoori rice in Instant Pot?

    Pot in pot method

    Place the  rice in a colander. Wash this until water runs clear. Transfer the washed rice to an Instant Pot compatible tall, deep pot. I prefer using stainless steel pots for pot-in-pot cooking.

    To the washed rice, add water, salt and ghee or oil. I love the flavor of cold pressed coconut oil in this. 

    Now, add 2 cups water to the inner pot of the Instant Pot. Place a tall trivet over this. Now, keep the rice pot over the tall trivet.

    Sona masoori rice water ratio

    If you are cooking the rice in Instant pot using pot in pot method, then you need 1.5 cups of water for every 1 cup of rice. Make sure you use the same measuring cup to measure both rice and water. 

    To cook Sona Masoori rice in a regular stove top pressure cooker, use 2 cups water for every 1 cup rice.

    Cooking time and mode

    Ensure that the sealing ring is fitted correctly inside the lid. Now, close the Instant pot and turn the valve to sealing. Switch on your IP. Press PRESSURE COOK – HIGH PRESSURE and set the timer to 20 MINS.

    Allow the cooking cycle to complete fully. Now, wait for the pressure to release naturally. It takes roughly 25 mins for natural pressure release. Yes, its a bit too long but the wait is well worth it.

    Once the pressure has released naturally,open the lid and gently fluff the rice with a fork. That’s it. Perfectly cooked brown sona masoori rice is ready.

    Cooking brown rice directly in inner pot

    You can also cook rice directly in the inner pot. To do this, wash the rice in a colander until water runs clear. Now, transfer the washed rice to the inner pot. For every 1 cup of brown Sona Masoori rice, you need 2 cups water if you are cooking the rice directly in the inner pot. Combine the rice water, salt and oil in the inner pot. Mix once.

    Once you have added the water, place the inner pot in the Instant Pot. Ensure that the sealing ring is fitted correctly into the lid. Close the IP with the lid and turn valve to SEALING. Now, switch on the Instant pot.

    Set the IP to PRESSURE COOK  MODE- HIGH PRESSURE- 20 MINS. Wait for the pressure to release naturally. When pressure releases fully, open the lid and fluff the rice gently with a fork.

    How to cook Sona Masoori Brown rice in pressure cooker?

    Place the  rice in a colander. Wash this until water runs clear. Transfer the washed rice to an tall, deep pot. 

    To the washed rice, add water. Now, to a deep pressure cooker, add 2 cups water, salt and ghee/oil. Mix well. Place the rice pot in the cooker. Ensure that the gasket is fitted properly into the lid of the cooker. Close the cooker. Insert the weight.

    For every 1 cup of brown rice, you need 2 cups of water for pressure cooking in the stove top pressure cooker.

    Pressure cook the rice on medium flame for 3 whistles. After 3 whistles, reduce the flame to the lowest. And cook for 5 more mins. During this 5 mins, there may or may not be more whistles. It does not matter. Just use a timer to keep an eye on the time.

    After 5 mins, switch off the flame and wait for the pressure to release naturally. When the pressure has released, open the lid and fluff the cooked rice with a fork.

    Serve hot.

    brown sona masoori rice cooked in instant pot served in a grey bowl with curry and veggies

    How to cook white Sona Masoori rice in Instant Pot?

    For every 1 cup regular polished white Sona Masoori, you will need 2 cups water.Follow the pot in pot method and cook the rice using the RICE PRESET MODE. Wait for the pressure to release naturally.

    If your rice is old crop, you may need 2.5 cups water for every 1 cup water. 

    How to use Sona Masoori rice?

    Sona Masoori uses are innumerable. You can use this,like how you would, regular white rice. Pair it with Sambar, Rasam or Kootu. You can also mix this with Thogayals or pickles and enjoy the meal with a Raita.

    Other ways to use this aromatic rice is to make Sona Masoori Pilaf or toss them with veggies in a salad. You can also make some variety rice like curry leaves rice with cooked rice.

    Recipe Notes

    Do we need to soak brown medium grain rice before cooking?

    No. You need not soak the rice. Since we are using the Instant pot and cooking on high pressure for 20 mins, soaking is not needed.

    Why Instant pot?

    Because brown rice cooked in the Instant pot comes out perfectly every single time. Not only this, it is much quicker than the open pan method.

    Brown rice for babies

    If you intend to introduce brown rice to your baby or toddler, then cook the rice for 25 mins. This will give you softer brown rice, which in turn will make it easily digestible.

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Did our Instant pot method for cooking brown rice work for you? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

    Explore more Instant Pot Recipes

    brown sona masoori rice cooked in instant pot served in a grey bowl set against a black background
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    Instant Pot Sona Masoori Rice

    How to cook Sona Masoori Brown rice perfectly every time in the Instant Pot?
    Prep Time5 minutes
    Cook Time20 minutes
    Pressure Release Time25 minutes
    Course: Main Course, Mains
    Cuisine: Indian, International
    Servings: 2 people
    Calories: 1071kcal

    Equipment

    • Instant Pot 6 qt

    Ingredients

    For Instant Pot Brown Sona Masoori Rice using pot in pot method

    • 1 cup brown Sona Masoori rice
    • 1.5 cups water
    • 1/4 to 1/2 tsp Oil or ghee
    • 1 tsp Salt or to taste

    For Instant Pot Brown Sona Masoori Rice in the inner pot directly

    • 1 cup brown Sona Masoori rice
    • 2 cups water
    • 1 tsp oil
    • 1 tsp salt or to taste

    For pressure cooker brown Sona Masoori rice

    • 1 cup brown Sona Masoori rice
    • 2 cups water
    • 1 tsp oil or ghee
    • 1 tsp Salt or to taste

    Instructions

    How to cook Sona Masoori rice in Instant Pot?

      Pot in pot method

      • Place the rice in a colander.
      • Wash this until water runs clear.
      • Transfer the washed rice to an Instant Pot compatible tall, deep pot.
      • To the washed rice, add water, salt and ghee or oil.
      • Now, add 2 cups water to the inner pot of the Instant Pot.
      • Place a tall trivet over this.
      • Now, keep the rice pot over the tall trivet.

      Sona masoori rice water ratio

      • If you are cooking the rice in Instant pot, then you need 1.5 cups of water for every 1 cup of rice.
      • Make sure you use the same measuring cup to measure both rice and water.

      Cooking time and mode

      • Ensure that the sealing ring is fitted correctly inside the lid.
      • Now, close the Instant pot and turn the valve to sealing.
      • Switch on your IP.
      • Press PRESSURE COOK – HIGH PRESSURE and set the timer to 20 MINS.
      • Allow the cooking cycle to complete fully.
      • Now, wait for the pressure to release naturally.
      • It takes roughly 25 mins for natural pressure release.
      • Once the pressure has released naturally,open the lid and gently fluff the rice with a fork.

      Cooking brown rice directly in inner pot

      • Wash the rice in a colander until water runs clear.
      • Now, transfer the washed rice to the inner pot.
      • For every 1 cup of brown Sona Masoori rice, you need 2 cups water if you are cooking the rice directly in the inner pot. Combine the rice water, salt and oil in the inner pot.
      • Mix once.
      • Once you have added the water, place the inner pot in the Instant Pot.
      • Ensure that the sealing ring is fitted correctly into the lid.
      • Close the IP with the lid and turn valve to SEALING.
      • Now, switch on the Instant pot.
      • Set the IP to PRESSURE COOK MODE- HIGH PRESSURE- 20 MINS.
      • Wait for the pressure to release naturally.
      • When pressure releases fully, open the lid and fluff the rice gently with a fork.

      How to cook Sona Masoori Brown rice in pressure cooker?

      • Place the rice in a colander.
      • Wash this until water runs clear.
      • Transfer the washed rice to an tall, deep pot.
      • To the washed rice, add water, salt and oil. Mix once.
      • Now, to a deep pressure cooker, add 2 cups water.
      • Place the rice pot in the cooker.
      • Ensure that the gasket is fitted properly into the lid of the cooker.
      • Close the cooker.
      • Insert the weight.
      • Pressure cook the rice on medium flame for 3 whistles.
      • After 3 whistles, reduce the flame to the lowest. Cook for 5 more mins.
      • During this 5 mins, there may or may not be more whistles.
      • It does not matter. Just use a timer to keep an eye on the time.
      • After 5 mins, switch off the flame and wait for the pressure to release naturally.
      • When the pressure has released, open the lid and fluff the cooked rice with a fork.
      • Serve hot.

      How to cook white Sona Masoori rice in Instant Pot?

      • For every 1 cup regular polished white Sona Masoori, you will need 2 cups water.Follow the pot in pot method and cook the rice using the RICE PRESET MODE. Wait for the pressure to release naturally.
      • If your rice is old crop, you may need 2.5 cups water for every 1 cup water.

      Notes

      Instant pot cooking time and mode may vary depending upon the geographical location. 
      The cooking time may also vary if other varieties of brown rice like brown jasmine rice or brown basmati rice is used. This post is a step by step guide to cook Sona Masoori brown rice or other medium grain brown rice varieties only.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 1071kcal | Carbohydrates: 217g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 3532mg | Potassium: 765mg | Fiber: 10g | Calcium: 116mg | Iron: 5mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      How to store leftover cooked brown rice?

      To store leftover rice, transfer it to a fridge-safe container and refrigerate for upto 2 days.When needed to use, allow it to sit at room temperature for 1 hour. Steam for 5 mins in the Instant pot or a regular pressure cooker before using. 

      How to cook brown rice in Mealthy Multipot?

      You can use the same method to cook Sona Masoori brown rice using the  6 qt Mealthy Multipot.

      Moong Dal Chilla- How to make Moong Dal Cheela?

      By 15 Comments

      Step by step instructions and photos to make Moong Dal Chilla, an Indian breakfast recipe featuring Moong dal. Also called as Cheela, Pudla, Poli or Puda, these thin savory crepes are popular in Gujarat and Rajasthan regions.

      They taste delicious on their own or when filled with a soft crumbled paneer filling. These naturally gluten free Desi style crepes are healthy, nutritious and protein-packed, making them just perfect for brunch, high tea, a light snack with Chai or even as a lunch box recipe.

      Come join us on Pinterest to find delicious pins.

      Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

      I tasted these cheelas for the first time in a small hole-in-the-wall eatery in Gujarat. Paneer stuffed moong dal ke cheela made in ghee and served with a spicy green chutney was our dinner on one too many nights during those golden days. Eventually, I made friends with the cook there and he was sweet enough to share his recipe for moong dal cheela. 

      And that is what I have in this post, with my own tweaks added here and there.

      Navigate through the contents of this post using the table of contents below. If you are in a pinch and want to get to the recipe directly, use the jump to recipe button at the top of this post.

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      Here is a small video. You can find more video recipes on our Youtube channel.

      Ingredients

      What is the best thing about these cheelas? It uses basic pantry staples. 

      Moong Dal– Yellow split moong dal is the key ingredient. 

      Ground spices– This is a kid-friendly recipe. So, I have not used any green chilis. Instead, we will be adding red chili powder and ground turmeric for the heat and color.

      Aromatics and whole spices– Garlic, ginger and cumin are all used here. All these three ingredients help in easy digestion. 

      The Paneer filling has crumbled paneer, roasted cumin powder and finely chopped coriander leaves among other things.

      Variations

      Whole green moong cheela

      Make these chillas with whole green moong instead of yellow moong for a healthier version of the same recipe. When you use whole green moong, make sure to soak them for 4 hours after washing. 

      Better yet, you can also make sprouted moong dal chilla using moong bean sprouts.

      Add other grains or lentils or millet

      Add 1 cup steel cut oats along with the yellow moong dal while soaking to make oats moong dal cheelas. Adjust the spices and aromatics as necessary. You can also add Dalia or Millet Rava to the dal while you soak. 

      Moong Dal Chilla with vegetables or cheese

      Looking for a vegan moong dal ka chilla? Simply, swap the paneer filling with grated veggies. Carrots, cabbage and beets all make a very crunchy filling. 

      If you are packing these in the lunchbox or making them as a quick snack, you can add some shredded cheese along with the veggies in the filling. Season the filling with some chaat masala, Peri-peri seasoning or even taco seasoning for a fusion version.

      You can also add some finely chopped spinach ( Palak) or your choice of greens in the batter, mix well and make Palak moong dal chilla. Fresh moringa leaves or fenugreek leaves or even dill leaves are other options.

      Recipe Notes

       1.If you forgot to soak moong dal in advance, wash and drain the dal well. Place the washed dal along with 4 cups hot water in an air tight container or a hot pack on in the Instant pot. If you are using the Instant pot for this purpose, do not switch it on. Place the dal and hot water in the inner steel insert. Keep the pot in the IP, close with the lid and let it sit..Close it and let it sit for 1 hour. And your soaked dal is ready.

      2.You can make this chilla without adding garlic and onions too. These Sattvic chillas can be eaten on fasting days too.

      3. Prepare the filling just before you are ready to make the cheelas. Chopped onions tend to release water. This will make the filling soggy. 

      Shelf life and storage

      Store ground batter in an air-tight container in the fridge for upto 2 days. You can also freeze the ground batter in small portions in freezer-safe silicon bags. Frozen dal cheela batter keeps well for upto 1 month. Before using, leave it in the fridge for 4 hours or  2 hours at room temperature to thaw.

      Method- Step By Step Photos

      Soaking the dal

      To begin with, place the yellow moong dal in a colander. Wash this well under running water. Transfer the washed dal to a mixing bowl. Add 4 cups water and let it soak for 3 hours. 

      Grinding Dal Chilla Batter

      When the dal has soaked, drain it in a colander. To a blender jar, add 1 teaspoon each red chilli powder and turmeric powder, salt, ginger and cumin seeds. Now, add the drained dal and 1/2 cup water. Grind soaked moong dal along with the other things to a smooth paste. 

      Add 1/4 cup water more if you find the batter too thick. The batter should be similar to dosa batter in consistency.

      Paneer filling

      In a mixing bowl, combine the crumbled paneer, 1/2 cup finely chopped onions, 3 tbsp finely chopped coriander leaves, 1 tsp each roasted cumin powder and red chili powder. Mix well and set aside.

      Cooking

      Add the finely chopped coriander leaves to the batter and mix well. Heat a cast iron griddle or an Iron Dosa pan. Pour a ladle of the batter and spread it into a thin circle, like how you would, Dosa.

      Cook this on low medium flame for 40 seconds to 1 minute or until you see no raw batter on the top. Drizzle oil around the edges and cook for 20 secs. Now, flip and cook the other side for 30 secs on medium flame. Flip over. You will see some golden brown spots on the cheela. Time taken to cook one cheela is approximately 2 mins on medium flame.

      Now, place 1.5 tbsp of the paneer filling in the middle. Fold over and serve hot with chutney or tomato ketchup.

      Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

      Explore more Indian breakfast recipes

      If you are like me( read always stumped about ideas for a nice Indian breakfast recipe), then check out these recipes.

      Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Moong Dal Chilla recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

      Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

      Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie
      Print Recipe
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      Moong Dal Chilla

      Thin, savoury crepes made with moong lentils, these Moong Dal cheelas are healthy, protein-packed and gluten-free.
      Prep Time10 minutes
      Cook Time2 minutes
      Soaking Time3 hours
      Total Time3 hours 12 minutes
      Course: Breakfast, Breakfast/ Brunch, Main Course, Mains
      Cuisine: Indian, North Indian
      Servings: 10 cheelas
      Calories: 147kcal

      Equipment

      • Griddle
      • Blender
      • Mixing bowls

      Ingredients

      For the batter

      • 1 cup yellow split moong dal
      • 5 cups water
      • 2 tsp red chili powder
      • 1 tsp turmeric powder
      • 1/2 inch knob of ginger
      • 3/4 cup water
      • 1.5 tsp Salt or to taste
      • 2 tbsp finely chopped coriander

      Paneer filling

      • 1 cup crumbled paneer
      • 1/2 cup finely chopped onions
      • 3 tbsp finely chopped coriander leaves
      • 1 tsp red chili powder
      • 1 tsp roasted cumin powder
      • 1 tsp Salt or to taste

      For cooking the cheelas

      • 1 tsp oil for each cheela

      Instructions

      Soaking the dal

      • To begin with, place the yellow moong dal in a colander.
      • Wash this well under running water.
      • Transfer the washed dal to a mixing bowl.
      • Add 5 cups water and let it soak for 3 hours.

      Grinding Dal Chilla Batter

      • When the dal has soaked, drain it in a colander.
      • To a blender jar, add the red chilli powder, turmeric powder, salt, ginger and cumin seeds.
      • Now, add the drained dal and ½ cup water.

      Grind to a smooth paste.

      • Add ¼ cup water more if you find the batter too thick.
      • The batter should be similar to dosa batter in consistency.

      Paneer filling

      • In a mixing bowl, combine the crumbled paneer, onions, chopped coriander leaves, roasted cumin powder and red chili powder.
      • Mix well and set aside.
      • Cooking
      • Add the finely chopped coriander leaves to the batter and mix well.
      • Heat a cast iron griddle or an Iron Dosa pan.
      • Pour a ladle of the batter and spread it into a thin circle, like how you would, a Dosa.
      • Cook this on low medium flame for 40 seconds to 1 minute or until you see no raw batter on the top.
      • Drizzle oil around the edges and cook for 20 secs.
      • Now, flip and cook the other side for 30 secs on medium flame.
      • Flip over.
      • You will see some golden brown spots on the cheela.
      • Now, place 1.5 tbsp of the paneer filling in the middle. Fold over and serve hot with chutney or tomato ketchup.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 147kcal | Carbohydrates: 14g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 611mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      Do you love lentils? Then check out these lentil based recipes for your plant-protein fix.

      Explore lentils

      Methi Thepla- Soft Thepla Recipe

      By 3 Comments

      Methi Thepla is an Indian flatbread made with whole wheat flour and fresh fenugreek leaves. The Gujarati Methi Thepla is a healthy breakfast staple and can be enjoyed hot or cold. These theplas have a long shelf life and is just perfect for train journeys or travel.

      Come join us on Pinterest to find delicious pins.

      methi thepla,an Indian flatbread stacked and served with buttermilk and pickles

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      What is Thepla?

      To put it in a nutshell, thepla is to every Gujarati home like Idli is to every Tamil household. These soft and slightly thick flatbreads are a breakfast staple and tea time treats in Gujarat and Maharashtra.

      Thepla is different from the regular parathas. We add besan, that is, gram flour or chickpea flour and yogurt (curd) to Thepla dough. Generally, thepla is a no onion- no garlic recipe. But variations to this humble yet wholesome bread exist and one of them is where you can add garlic.

      What vegetables can be added to Thepla?

      During my stay in Baroda, I have eaten Lauki (grated bottle gourd) na Thepla and Beetroot na thepla. But traditionally, the first choice for Gujarati Thepla recipe is fresh fenugreek leaves. The finer they are chopped, the better the theplas.

      Vegan Methi Thepla

      Unlike other flatbreads, the Thepla is not naturally vegan. We add curd while kneading the dough. But we can easily make this vegan by skipping the yogurt. Add 1 more tbsp of oil instead of the yogurt, while kneading the dough to make it soft.

      Or you can use your choice of non-dairy yogurt in place of the dairy yogurt in this recipe.

      Variations

      When it comes to variations, the sky is the limit for Thepla.

      Masala thepla

      Skip the fresh methi leaves in this recipe and you will have the recipe for Masala Thepla. You can also add 1/2 cup of Jowar flour or Bajra flour to the dough. Just adjust the water as required.

      Kasuri Methi Thepla

      If you live outside India, it may be difficult to source fresh fenugreek leaves. While frozen methi is easily available in Indian grocery stores, it is not a practical solution. Use dried fenugreek leaves instead and make Kasuri Methi Theplas.

      However, kasuri methi has a much stronger flavor than fresh fenugreek leaves. Use only 1/3rd of the amount of fresh fenugreek leaves if you are substituting them with Kasuri methi. 

      How to make Theplas for travel?

      Theplas have a long shelf life unlike Parathas. These come in handy, especially if you are a vegetarian traveling abroad. When making theplas for travel, skip the gram flour (besan). The besan makes the theplas hard and dry. 

      So if you are going to consume them straight away, you can add Besan. If you are packing them for travel or you intend to store them for a few days, then give the Besan a miss.

      Methi Thepla without curd

      When making theplas for travel, it is best to avoid adding curd to the dough. Adding yogurt reduces the shelf life and there is a chance of the theplas becoming moldy sooner. 

      Tips to pack theplas for travel

      1. As mentioned above, skip the Besan and yogurt if you are making theplas for traveling.
      2. Add 2 to 3 tbsp oil while kneading the dough. This increases the shelf life and also keeps them softer. The more the oil, the softer your theplas. 
      3. Never pack theplas while hot or warm. Allow them to cool on a cooling rack before packing them. Hot theplas sweat and this in turn makes them moist. Moisture drastically reduces shelf life of any dish.
      4. Pack them in batches of  3 to 4 in aluminum foil wrappers. This way, you can avoid handling the whole batch and take out whatever is required. Read longer shelf life.
      5. The best sidekick for Theplas has to be Mango pickle. However, pickles and travel do not go together. So give the pickles a miss. 
      6. Theplas stay fresh at room temperature for upto 2.5 days. They last upto 15 days in the fridge.
      7. How to store Methi Thepla?– Make sure to pack the foil-wrapped theplas in an air-tight container. This will make sure that there is no mold or fungal growth.

      Recipe notes

      1. Theplas are made with groundnut oil ( peanut oil) and not ghee, unlike Parathas. This has a rustic flavor that makes theplas outstanding. Use cold pressed coconut oil for kneading thepla dough and for making the theplas.
      2. Traditionally, theplas are a mix of sweet, spicy and sour. In Gujarat, they add a mashed banana or some jaggery or sugar to the flour while kneading the dough. If you want, you can add 1 tbsp jaggery for the quantity of flour mentioned here.
      3. For more flavors, you can also add 2 tbsp finely chopped coriander leaves.
      4. You can add a combination of flours to the dough. Bajra, Jowar, Barley flour and even oat flour can be added. Use 1 cup of any of these flours in place of 1 cup of whole wheat flour in this recipe.
      5. If you are allergic to sesame seeds, give it a miss.
      6. You can also add grated garlic to the thepla dough to make some methi thepla with garlic.
      7. Theplas are slightly thicker than Rotis but thinner than parathas. Make sure that you do not roll them too thinly since these become dry and brittle soon.
      8. Avoid dusting them with too much flour while rolling. When you use too much flour for dusting, the theplas turn out to be hard and dry.

      Method

      Prepping the methi

      Place the chopped and cleaned methi in a large mixing bowl. Pour 3 cups water and add salt.
      Rinse well. Let it sit for 15 mins. After 15 mins, drain the methi in a colander. Squeeze the methi to get rid of all the excess moisture. Set aside. 

      200 g cleaned methi leaves will give you approximately 1/2 cup chopped methi leaves.

      This step will make methi less bitter. I follow this for making Methi pulao and pretty much any recipe with Methi.

      Ginger green chili paste

      Place the ginger and green chili in a mortar and pestle. Pound this to a slightly coarse paste.
      Set aside.

      Mixing the thepla dough

      Place 2 cups whole wheat flour along with the besan( gram flour),turmeric powder, red chili powder, crushed kasuri methi and sesame seeds in a large mixing bowl. Add the pounded green chilli and ginger paste.
      Mix roughly using your hands. Now, add the finely chopped methi leaves, that has been squeezed to this and mix again.
      Make sure the methi has been evenly mixed into the flour mixture. Now, add 1 tbsp peanut oil and curd to the mixture. Add water little by little and mix till you get a rough shaggy dough.

      Knead dough

      Now, add the remaining 1 tbsp peanut oil and begin kneading. Knead for about 5 mins till you get a smooth pliable dough. Cover the dough with a moist kitchen towel. Let it rest for 15 mins.
      After 15 mins, open and knead again for 1 to 2 minutes. This second time kneading will give us a soft dough.

      Shaping and rolling the thepla

      Divide the dough into equal parts. Make small balls of the divided parts. Now dust the balls with a little flour and start rolling into thin rounds on a flat surface. Repeat the same for the remaining dough.

      Cooking

      Heat a tawa. Place a round and drizzle oil on the sides. Cook till brown spots appear on the surface of the thepla. Then flip over and repeat for the other side too. Serve hot with pickles and yogurt or raitha. Makes a great travel food too as it has a shelf life of 2 to 3 days.

       

      methi thepla,an Indian flatbread stacked and served with buttermilk and pickles

      Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Methi Thepla recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

      methi thepla,an Indian flatbread stacked and served with buttermilk and pickles
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      Methi Thepla

      Gujarati Methi Thepla is a delicious Indian flatbread made with whole wheat flour and fresh fenugreek leaves.
      Prep Time25 minutes
      Cook Time25 minutes
      Resting Time15 minutes
      Course: Breads, Main Course, Mains
      Cuisine: Gujarati, Indian, North Indian
      Servings: 15 Theplas
      Calories: 102kcal

      Ingredients

      For the dough

      • 2 cups whole wheat flour
      • 1/4 c Besan Chickpea flour
      • 2 tsp crushed kasuri methi
      • 1.5 tsp red chili powder
      • 1.5 tsp turmeric powder
      • 2 tsp white sesame seeds
      • 1 tsp salt or to taste
      • 1 cup Water for kneading you may need anywhere between 3/4 c to 1 c water

      For the green chili ginger paste

      • 1.5 tsp chopped ginger
      • 2 green chilis
      • 1/4 c yogurt
      • 2 tbsp peanut oil divided use any neutral flavored vegetable oil as a substitute

      For prepping the Methi

      • 200 g cleaned Methi leaves 1/2 cup approximately
      • 3 cups water
      • 1 tsp salt

      For cooking the theplas

      • 1 tsp Oil or ghee for each thepla

      For rolling the Theplas

      • 1/4 c wheat flour

      Instructions

      Prepping the methi

      • Place the chopped and cleaned methi in a large mixing bowl.
      • Pour 3 cups water and add salt.
      • Rinse well.
      • Let it sit for 15 mins.
      • After 15 mins, drain the methi in a colander.
      • Squeeze the methi to get rid of all the excess moisture.
      • Set aside.

      Ginger green chili paste

      • Place the ginger and green chili in a mortar and pestle.
      • Pound this to a slightly coarse paste.
      • Set aside.

      Mixing the dough

      • Place the wheat flour along with the besan,spice powders, crushed kasuri methi and sesame seeds in a large mixing bowl.
      • Add the pounded green chilli and ginger paste.
      • Mix roughly using your hands.
      • Now, add the chopped methi to this and mix again.
      • Make sure the methi has been evenly mixed into the flour mixture.
      • Now, add 1 tbsp peanut oil and curd to the mixture.
      • Add water little by little and mix till you get a rough shaggy dough.
      • Now, add the remaining 1 tbsp peanut oil and begin kneading.
      • Knead for about 5 mins till you get a smooth pliable dough.
      • Cover the dough with a moist kitchen towel.
      • Let it rest for 15 mins.
      • After 15 mins, open and knead again for 1 to 2 minutes.
      • Divide the dough into equal parts. Make small balls of the divided parts.
      • Now dust the balls with a little flour and start rolling into thin rounds on a flat surface.
      • Repeat the same for the remaining dough.

      Cooking Methi Na Thepla

      • Heat a tawa. Place a round and drizzle oil on the sides.
      • Cook till brown spots appear on the surface of the thepla.
      • Then flip over and repeat for the other side too.
      • Serve hot with pickles and yoghurt or raitha.

      For Instant Pot & Air Fryer Recipes

      Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

      Disclaimer

      Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

      Nutrition

      Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 339mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!


      methi thepla,an Indian flatbread stacked and served with buttermilk and pickles

      How to serve Thepla?

      Undoubtedly, Aam ka achar or Keri nu chundo is the best sidekick. But you can also serve this with a simple potato curry like Aloo Jeera or some tangy Gujarati Kadhi. Theplas taste good when eaten hot, warm or even cold. We love having theplas with piping hot masala chai. Yes. That is a thing.

      Explore More Methi Recipes

      Tiffin Sambar- Hotel Style

      By Leave a Comment

      Tiffin sambar is a popular South Indian lentil stew that is served with Idlis, Dosas and Vadai. Made with split pigeon pea lentils, vegetables and tamarind, this is a delicious and hearty dish that is a staple in most South Indian homes.

      Come join us on Pinterest to find delicious pins.

      hotel style tiffin sambar served in a pail with idli, vada,chopped onions and a ladle by the side.

      Tiffin sambar is so popular that some restaurants are sought after for their Sambar. The Ratna cafe Sambar or the Annapoorna sambar are examples for this. Even though I have been making this Sambar for years, somehow I never got around to sharing it here. So, here I am with a typical Hotel style sambar recipe.

      [feast_advanced_jump_to]

      Ingredients

      This is a naturally vegan and gluten-free recipe. That is the beauty of several South Indian recipes. It glides into the vegan way of eating so effortlessly.

      Lentils

      I have used a combination of toor dal (split pigeon pea) and split yellow moong dal. Combine both in a colander and wash well. Now, combine the washed dal with water and let it soak for 25 mins. While the dals soak, prep the veggies.

      Many people use only Toor dal or only moong dal for hotel sambar. While there is nothing wrong in this, I find that the Toor dal is what gives the typical Sambar taste and Moong dal has a creamy texture.

      When we use them together, we have the best Tiffin sambar in terms of consistency, taste and texture. You can find split pigeon peas, moong lentils and tamarind in Indian grocery stores.

      Tamarind

      To make things easier, I have used tamarind paste here. In case you do not have tamarind paste, soak 10g tamarind in 1/3 cup warm water for 20 mins. Then squash the tamarind along with the water. Strain this mixture and this is the tamarind extract. 

      Veggies

      When it comes to veggies, a combination of potatoes, carrots, drumsticks, shallots and tomatoes work like symphony in this restaurant style sambar recipe. While it is not customary to use potatoes in sambar, the hotel style Idli sambar recipe is an exception. 

      Ground spices

      A combination of sambar powder, coriander powder, turmeric powder along with salt and jaggery does its magic here. You can use any store bought sambar powder. You can also add 1 tsp red chilli powder if you want a spicier sambar.

      This is a no-grind sambar. I resort to this recipe many times on weekdays and so, I prefer not to do any roasting or grinding in the morning rush. So I have just used my homemade sambar powder here.

      Oil

      Many recipes call for ghee but I prefer using neutral flavored vegetable oil. This is because we dunk Idlis in this sambar and drizzle some ghee over it. You can use ghee for making this sambar too.

      Method

      Sambar For Dosa, Idli- Pressure cooker method

      While this is an one-pot Sambar when made in the Instant Pot, we may have to make some changes if using the regular pressure cooker.

      Tamarind mixture

      Combine the tamarind paste and water well using a whisk.
      Set aside.

      Pressure cooking Dal for Sambar

      To begin with, wash and soak the dal for 20 mins. When the dal has soaked, drain all the water used for soaking. Add 2.5 c water to the soaked dal along with 1/2 tsp turmeric and 1/4 tsp oil to a deep steel pot. I prefer cooking pot-in-pot. This way, we can use the same pressure cooker to make the sambar later. 

      Use the stainless steel pot-pot stackable insert pans for pot in pot cooking. These are convenient.

      The most commonly asked question about sambar has got to be ” How many whistles for Sambar in pressure cooker?” This totally depends on the dal you use. The cooking time differs for different brands and varieties of dal. But for Toor dal, 5 whistles work for me. And for Moong, 3 whistles work. 

      For this sambar, pressure cook the soaked dals for 3 whistles or until mushy. As we have soaked the dal before, 3 whistles should be enough to cook dal till mushy. Once done, wait for the pressure to release naturally. After the pressure drops, mash the dal well using a masher and set aside.

      Making in pressure cooker

      Now, heat the same pressure cooker with oil. When oil is hot, add 1 teaspoon mustard seeds and fennel seeds. When the mustard seeds splutter, add the shallots and saute for 1 min till they turn pink.

      Now, add the rest of the veggies and mix well. Pour the tamarind mixture and add salt and jaggery along with the spice powders. Add 1 cup water. Mix well and simmer for 2 minutes. Add the chopped veggies- potatoes, carrots, drumsticks and tomatoes. Stir to combine. 

      Now, add the cooked dal and mix well. Close the pressure cooker and cook this mixture for 1 whistle. Wait for the pressure to release naturally. When done, open and garnish with curry leaves and coriander leaves. Mix well and serve hot.

      hotel style tiffin sambar served in a pail with idli, vada,chopped onions and a ladle by the side.

      Instant Pot Method

      Making sambar in instant pot is easier than making sambar in cooker. Why? Because it is one-pot. For me, less dishes to wash always means easier cooking. Do you agree?

      Tamarind mixture

      Combine the tamarind paste and water well using a whisk. Set aside.

      Soaking the dal

      Wash the dals together in a colander under running water. Add this to a bowl along with 2.5 c water and let it soak for 25 mins. While this is soaking, prep the veggies.

      Cooking Sambar

      Place the inner pot inside the Instant pot and turn on Saute mode- Normal for 9 mins. Add oil and wait for the display to read HOT.

      When ready, add the mustard seeds and wait for it to crackle. As soon as the mustard seeds crackle, add the shallots and saute for 1 minute until shallots turn pink. Now, add the veggies and mix well. Saute for 1 minute.

      Add the tamarind mixture next and stir to combine. Now add all the spice powders along with the jaggery and mix well. Pour in 1 cup water and stir well. Add salt, curry leaves and fennel seeds in that order. Mix well. You will see that the mixture has begun to boil now. Continue to simmer for 2 mins.

      Next, add the soaked dal along with the water. Mix well. Simmer for 1 min. When done, press cancel.

      Instant Pot Sambar cooking time and mode

      Ensure that the sealing ring is fitted well on the lid. Close the IP. Now, turn the PRESSURE COOK MODE ON AT HIGH PRESSURE FOR 12 MINS. Turn the pressure valve to sealing.

      Allow the cooking cycle to complete. When cooking is complete, wait for the pressure to release naturally. Natural pressure release takes roughly 20 to 25 mins. When the pin drops and the pressure has released fully, open and mix well.

      Mashing

      Mash the sambar gently with ladle or use a coffee frother to do this. When we use a coffee frother, only the dal gets mashed but the veggies remain intact. So I prefer using my coffee frother. 

      Garnishing

      Add finely chopped coriander leaves and curry leaves as garnish. Pour ladles of sambar on piping hot Idlis, drizzle with ghee and garnish this with finely chopped onions for a typical restaurant style Idli sambar recipe experience.

      hotel style tiffin sambar served in a pail with idli, vada,chopped onions and a ladle by the side.

      Hotel Style Sambar For Dosa Video

      Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried making our hotel sambar in Instant pot or pressure cooker? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this

      hotel style tiffin sambar served in a pail with idli, vada,chopped onions and a ladle by the side.
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      Tiffin sambar – Instant pot & Pressure Cooker recipe

      This hotel tiffin sambar is an easy sambar recipe that pairs well with Idli, dosa and vada. You can make this in the Instant Pot or regular pressure cooker too.
      Prep Time20 minutes
      Cook Time20 minutes
      Pressure release time25 minutes
      Total Time1 hour 5 minutes
      Course: Accompaniment, Main Course, Mains
      Cuisine: Indian- South, South Indian
      Servings: 5
      Calories: 187kcal

      Equipment

      • Instant Pot
      • Pressure cooker

      Ingredients

      Lentils

      • 1/4 c toor dal (split pigeon peas)
      • 1/4 c split yellow moong dal ( Moong lentils)
      • 2.5 c water

      For tempering

      • 1.5 tbsp Oil
      • 1 tsp Mustard seeds

      Vegetables

      • 15 peeled shallots
      • 100 g chopped drumsticks
      • 100 g chopped carrots
      • 100 g chopped potatoes
      • 200 g chopped tomatoes

      Tamarind mixture

      • 1.5 tbsp tamarind paste 20 g in weight
      • 1/3 cup water

      Ground spices and seasoning

      • 1 tsp ground coriander ( coriander powder) dhania powder
      • 3/4 tsp ground turmeric( turmeric powder)
      • 1 tbsp Sambar powder
      • 1.25 tbsp powdered jaggery
      • 1 cup water
      • 2.5 tsp Salt or to taste
      • 15 fresh curry leaves
      • 1/2 tsp fennel seeds

      Garnishing

      • 2 tbsp finely chopped coriander leaves
      • 10 fresh curry leaves

      Instructions

      Hotel style tiffin sambar- pressure cooker recipe

        Tamarind mixture

        • Combine the tamarind paste and water well using a whisk.
        • Set aside.

        Pressure cooking Dal for Sambar

        • To begin with, wash and soak the dal for 20 mins.
        • When the dal has soaked, drain all the water used for soaking.
        • Add 2.5 c water to the soaked dal along with ½ tsp turmeric and ¼ tsp oil to a deep steel pot.
        • Pour 2 c water to a 3 liter pressure cooker.
        • Place the dal pot in the cooker, close the lid and put the whistle on.
        • Pressure cook the soaked dals for 3 whistles or until mushy.
        • Once done, wait for the pressure to release naturally.
        • After the pressure drops, mash the dal well using a masher and set aside.

        Making tiffin sambar in pressure cooker

        • Now, heat the same pressure cooker with oil.
        • When oil is hot, add the mustard and fennel seeds.
        • When the mustard seeds splutter, add the shallots and saute for 1 min till they turn pink.
        • Now, add the rest of the veggies and mix well.
        • Pour the tamarind mixture and add salt and jaggery along with the spice powders.
        • Add 1 cup water.
        • Mix well and simmer for 2 minutes.
        • Add the chopped veggies- potatoes, carrots, drumsticks and tomatoes. Stir to combine.
        • Now, add the cooked dal and mix well.
        • Close the pressure cooker and cook this mixture for 1 whistle.
        • Wait for the pressure to release naturally.
        • When done, open and garnish with curry leaves and coriander leaves.
        • Mix well and serve hot.

        Tiffin Sambar- Instant Pot Method

          Tamarind mixture

          • Combine the tamarind paste and water well using a whisk.
          • Set aside.

          Soaking the dal

          • Wash the dals together in a colander under running water.
          • Add this to a bowl along with 2.5 c water and let it soak for 25 mins.

          Cooking Sambar

          • Place the inner pot inside the Instant pot and turn on Saute mode- Normal for 9 mins.
          • Add oil and wait for the display to read HOT.
          • When ready, add the mustard seeds and wait for it to splutter.
          • As soon as the mustard seeds crackle, add the shallots and saute for 1 minute until shallots turn pink.
          • Now, add the veggies and mix well.
          • Saute for 1 minute.
          • Add the tamarind mixture next and stir to combine.
          • Now add all the spice powders along with the jaggery and mix well.
          • Pour in 1 cup water and stir well.
          • Add salt, curry leaves and fennel seeds in that order.
          • Mix well.
          • The mixture will begin to boil now.
          • Continue to simmer for 2 mins.
          • Next, add the soaked dal along with the water.
          • Mix well. Simmer for 1 min.
          • When done,press cancel.

          Instant Pot Sambar cooking time and mode

          • Ensure that the sealing ring is fitted well on the lid.
          • Close the IP.
          • Now, turn the PRESSURE COOK MODE ON AT HIGH PRESSURE FOR 12 MINS.
          • Turn the pressure valve to sealing.
          • Allow the cooking cycle to complete.
          • When cooking is complete, wait for the pressure to release naturally.
          • Natural pressure release takes roughly 20 to 25 mins.
          • When the pin drops and the pressure has released fully, open and mix well.

          Mashing

          • Mash the sambar a few times gently.

          Garnishing

          • Add finely chopped coriander leaves and curry leaves as garnish. Pour ladles of sambar on piping hot idlis, drizzle with ghee and garnish this with finely chopped onions for a typical restaurant style idli sambar recipe experience.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Nutrition

          Calories: 187kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1256mg | Potassium: 350mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3799IU | Vitamin C: 254mg | Calcium: 185mg | Iron: 2mg
          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          Explore more Instant Pot recipes

          Breakfast Recipes

          FAQs – South Indian Sambar

          How to reduce spiciness in South Indian sambar?

          It happens to all of us, isn’t it? Sometimes, we go a bit overboard with the spices. To fix spicy sambar, add 1 tbsp jaggery powder or 1 boiled potato or 1 boiled carrot or 1/2 c boiled pumpkin. If none of this work, add 1 tbsp tamarind paste mixed with 1/2 c water and simmer on medium heat for 2 mins.

          What is sambar powder?

          Sambar powder is a south Indian spice blend. This has Chana dal ( split chickpea lentils), fenugreek seeds, coriander seeds and dry red chilis as the main ingredients. Sambar powder is what makes this recipe authentic and complete. So, what happens when you do not have sambar powder?

          Use 2 tsp ground coriander, 1 tsp red chili powder in place of the sambar powder. Add 3/4 tsp fenugreek seeds and 1/2 tsp cumin seeds in your tempering.

          What is the difference between the sambar we serve for rice and this Idli sambar?

          As a rule of thumb, sambar that is served with rice uses toor dal. But here, we add toor and moong. Rice sambar has only one or two veggies and may or may not have tomatoes and onions. Whereas, the tiffin sambar has more veggies- carrots and drumsticks being mandatory. The tiffin sambar is also more diluted since it is served with Idli and dosa.

          What other veggies can be added ?

          You can add brinjals, zucchini, pumpkin and lady’s finger/okra too. All these work well. 

          Can we use other dals/lentils?

          For this recipe, a combination of toor and moong dals work best. You can also use red lentils, i.e, Masoor dal instead of the Toor dal. Or you can simply make it with just moong dal. Since moong dal tends to thicken as it cools, make sure to add 3/4 c more water if you are using just moong dal.

          How to make Jain Sambar masala?

          Sambar masala aka sambar powder, in itself is free from onions and garlic. To make Jain Sambar, simply skip the onions, potatoes, carrots and drumsticks in this recipe. You can use brinjals, okra and zucchini or pumpkin instead.

          How to make sambar taste like the ones they give in hotels?

          Use jaggery and fennel seeds in the sambar for a typical restaurant sambar. You can also grind fresh grated coconut and add it to the sambar.

          Watermelon Agua Fresca – Agua De Sandia

          By Leave a Comment

          Watermelon Agua Fresca is a refreshing summer drink with fresh watermelons. This Mexican style summer drink is made with just three ingredients and is perfect for those outdoor grill parties.

          Agua fresca sounds very fancy right? Like I mentioned, this is a popular Summer drink in Mexico. They make it with different fruits but fresh water, lime and sugar are three must-haves here. My version is a no-refined-sugar version.

          mexican watermelon agua fresca served in glasses and bottles with red and white straws

          For as long as I can remember, watermelon has been our favorite fruit. We love this sweet chunky fruit and because we live in Singapore, we get it year round. Will you believe it if I told that I make this almost every month? 

          Why is it called Agua Fresca?

          Agua means water and fresca; cool in Spanish. So, basically it translates to cool water. Aguas frescas or Agua fresca is something you find on the streets of Mexico and central America very commonly.

          This drink has only three ingredients- fruit, water and a touch of sugar. Some people add lime or mint. There is no alcohol in Agua fresca. But, you can always spike this mexican watermelon agua fresca with some vodka or gin. Because, why not??

          How to choose watermelons?

          When you buy watermelons, look for oblong ones rather than perfectly round ones. Slightly light green ones taste sweeter when compared to dark green watermelons. Also, look for the yellow spot. When watermelons have been sitting on the ground for long enough, they develop a splotch. If this splotch is yellow, then the fruit is ripe.

          A ripe watermelon also sounds hollow when you thump it. So go on, thump and pick a big fat watermelon home.

          Recipe Notes

          1. You can skip adding sugar if your watermelon is sweet.
          2. Chill the watermelon beforehand so that you can enjoy the drink right away.
          3. Adding lime/lemon and mint is not the traditional way to make agua de sandio. We love these flavors which explains why I added both.
          4. I added honey to my version of Agua de Sandia. You can also add maple, agave or just skip the sweeteners.
          5. Swap the lemon juice for lime juice and vice versa for different flavors.

          watermelon agua fresca

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our watermelon agua fresca? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this

          mexican watermelon agua fresca served in glasses and bottles with red and white straws
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          Watermelon Agua Fresca Recipe

          A refreshing summer drink with fresh watermelon and lime.
          Prep Time25 minutes
          Total Time10 minutes
          Course: Beverage
          Cuisine: Mexican
          Servings: 4
          Author: Anusha Praveen

          Ingredients

          • 3 cups cubed watermelon
          • 1 cup cold water
          • 1 tbsp Honey/ sugar/ maple
          • 2 tbsp lime juice
          • 10 fresh mint leaves

          To serve

          • 1/2 cup ice cubes

          Instructions

          • Prep the watermelon by removing the rind and cubing it.
          • Place the cubed watermelon, honey, lime juice and water in a blender along with mint leaves.
          • Blend till smooth.
          • Serve over ice.

          Notes

          You can also add soda to the juice before serving.
          It gives a nice twist to the drink. The same can also be tried with yellowmelon.
          When you buy a melon , choose an oval one with a lot of yellow than green. These fruits are sweeter and yummier.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          Explore More Summer Recipes

           

          Weekly Vegetarian Meal Plan 3

          By Leave a Comment

          Vegetarian meal plan 3 is here with fresh, easy and quick meals for the summer. I cannot believe that this is the third meal plan I m sharing here. Little did I know that I would get hooked to this.

          In this weekly vegetarian meal plan 3, I have some easy Instant Pot recipes. If you do not have an Instant pot, you can always make these recipes in a regular stovetop pressure cooker. We will also be rustling up healthy salad meals this week.

          weekly Indian vegetarian meal plans f

          This week’s meals

          Monday

          Breakfast-  Toast, blueberry chia smoothie

          Lunch- Rajma Paratha,yogurt

          Dinner- Sponge dosa, Chana Ghashi

          Tuesday

          Breakfast- Bread upma, Chai

          Lunch- Rice, Instant Pot Green Moong Dal , carrot kosambari

          Dinner- Akki rotti, Coconut chutney

          Wednesday

          Breakfast- Mapillai Samba Adai, Jaggery and Tomato Chutney

          Lunch- Barley Salad, Aloe vera lemonade

          Dinner- Rajma quesadillas

          Thursday

          Breakfast- Sponge dosa , leftover chutneys

          Lunch- Instant pot Bisi Bele Bath, mixed vegetable raita

          Dinner- Mapillai Samba Adai, Yogurt

          Friday

          Breakfast- Toast, Mango milkshake, nuts

          Lunch- Chapati, Vellai Kurma

          Dinner- Multigrain Thalipeet, Yogurt

          Download this week’s vegetarian meal plan here

          Tomato Blues weekly vegetarian meal planDownload

          Prep work

          On Sunday night

          1. Make the batter for Sponge dosa and Mapillai Samba Adai.
          2. Soak rajma and chickpeas.
          3. Grate coconut and freeze.
          4. Blend the blueberry smoothie and refrigerate.

          On Monday night

          1. Chop spinach.
          2. Roast the rava for Kichdi.
          3. Shred carrots.
          4. Wash and soak whole green moong.

          On Tuesday night

          1. Make tomato chutney.
          2. Prep the dressing for the barley salad and refrigerate.
          3. Make aloe vera lemonade and refrigerate.

          On Wednesday night

          1. Chop veggies for Bisi Bele Bath and raita. Skip chopping the onions as raw onions must be chopped only before cooking or consuming.
          2. Soak tamarind for Bisi Bele bath if you do not have tamarind paste.
          3. Set yogurt.

          On Thursday night

          1. Blend the mango milkshake and refrigerate.
          2. Chop veggies for the Kurma.
          3. Knead dough for Rotis

          That is all, peeps. It s a long and hectic week ahead for me. Do let me know in the comments if you all found this meal plan useful, if you would like me to switch things up a bit or you want me to share any other hacks and tips.

          More meal plans

          Also, here are the previous week’s meal plans. You can always use any one of them.

          Rava Kichadi – Sooji Khichdi

          By 3 Comments

          Rava Kichadi is a South Indian style Kichdi made with semolina and veggies. This makes for a filling meal when served with coconut chutney and sambar by the side.

          Growing up as a kid, rava kichadi was definitely not a hot favorite. I am sure that is the case with many children. I remember scorning and booing the moment Amma or daddy mentioned upma or anything that had semolina in it. But like they say, times change. Especially when you are a newly wed and you step into the kitchen for the first time.

          Rava kichdi placed in a pool of coconut chutney

          Rava Kichadi vs Rava Upma

          While the Rava kichadi is a close cousin of the humble rava upma, it is a richer more indulgent version of the same,replete with ghee and cashews. While I am not a fan of the kichadi that is usually served in marriages, i love the kichadi that a famous hotel chain in Coimbatore serves.

          But then, I did a double take when I happened to eat it elsewhere along the Trichy- Tanjore belt. Their version is so very different and i have here tried to bring about a version that s similar to it. If you are a rava kichadi lover or even if you are not, this hotel style Rava Kichadi recipe will definitely blow your mind.

          Ingredients

          Semolina

          Choose coarse semolina to make this Rava Kichadi. The texture of Rava upma and Rava Kichadi has to be grainy and not mushy and smooth like the Dal Khichdi. So, for this recipe, coarse Rava works best.

          Veggies

          I have used a combination of carrots, peas, beans and potatoes along with onions and tomatoes. You can also add finely chopped capsicum or zucchini to this Kichadi recipe.

          Oil or ghee

          Traditionally, we use ghee to make this. But you can always use any neutral flavored vegetable oil for a vegan Kichadi.

          Whole spices

          Yep, you read that right. This sooji khichadi uses whole spices. And trust me, the flavors are nothing short of amazing. 

          Water

          The key to getting Upma or Kichadi right lies in using hot boiling water. When we use cold water, the semolina does not cook but rather absorbs all the water. Semolina, in general, cooks fast and better in hot water. Using hot water also prevents lumpy kichdi.

          Side Dish for Rava Kichadi

          If you ask me, the best side kick for this is definitely coconut chutney and sambar. If you are looking for something different, then you can also check-

          Peanut chutney

          Red bell pepper chutney

          Method

          Roasting the Rava

          Heat a pan with 1 tsp of ghee. Roast the sooji in this till aromatic and set aside.

          While the rava roasts, heat 3.5 cups of water and bring it to a rolling boil. Switch off flame and set aside. I always use my kettle to heat up the water since it is easier and quicker.

          Tempering

          In a small pressure cooker or pan, heat ghee and oil.

          Once hot, add the cashews and fry till golden. Drain and set aside.

          Add the mustard seeds and wait for them to splutter.Now,add the remaining spices along with the urad dal and curry leaves.

          Once the dal turns a light brown, add the grated ginger and chilies and fry till chilies turn white.

          Add turmeric at this stage and mix well.

          Cooking the veggies

          Next, add the onions and fry till translucent.Once done, add the tomatoes and fry till mushy. To this add the chopped veggies and fry till half cooked. Turn down the flame to medium.

          Rava Kichadi in cooker or saute pan

          I have made this in both a stovetop cooker and a saute pan. In fact, I prefer using a deep pressure pan to make dishes like these as there tends to be lots of splatters and splutters. You can use whichever you are comfortable with. Pick a pan or pressure cooker that is big and deep enough for the quantity mentioned here.

          Next, add the roasted semolina and mix well. You will have a crumbly mixture in the pan. To this add the roasted cashews and mix well. Now, to this mixture, add the hot water gradually while whisking the mixture using your other hand.

          I know it s tricky but you never know what you can do until the time a situation calls for it.

          Once you have added all the water, add the salt and mix well. Keep stirring the mixture continuously until all the water is absorbed making sure that there are no lumps. If you stop stirring there will definitely be lumps.

          Once the water is absorbed completely, turn down the flame to the lowest and close the pan with .a lid without the weight. Turn off flame after 5 mins. Mix well. Garnish with coriander leaves. Serve hot.

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Rava Kichadi recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this

           

          Rava kichdi placed in a pool of coconut chutney
          Print Recipe
          5 from 2 votes

          Rava Kichadi

          Rava Kichadi or Sooji Khichdi is a one pot dish made with semolina, nuts and veggies.
          Prep Time15 minutes
          Cook Time20 minutes
          Course: Breakfast, Breakfast/ Brunch, Mains
          Cuisine: South Indian, Tamil
          Servings: 3

          Equipment

          • Saute pan
          • Balloon whisk
          • Sauce Pan

          Ingredients

          • 1.5 cup Semolina/ Sooji/ Bombay Rava
          • 1 tsp ghee
          • 3.5 c hot boiling water

          Vegetables

          • 1/4 cup peeled and cubed Carrot
          • 1/4 c chopped Beans
          • 1/4 c peeled and cubed Potato
          • 2 tbsp Green peas
          • 5 Green chilies slit lengthwise
          • 1 c finely chopped Onion
          • 3/4 c finely chopped Tomato
          • 1 sprig Curry leaves
          • 2 tsp Salt or to taste

          For tempering

          • 1 tbsp Ghee
          • 1 tbsp oil
          • 10 whole Cashews broken into halves
          • 1 small Bay leaf
          • 2 Cloves
          • 1/2 inch Cinnamon stick
          • 1 tsp Mustard seeds
          • 1 tsp Urad dal
          • 1 tsp grated Ginger

          Ground spices

          • 3/4 tsp Turmeric powder

          Garnish

          • 2 tbsp finely chopped Coriander leaves

          Instructions

          • Heat a pan with 1 tsp of ghee.
          • Roast the sooji in this till aromatic and set aside.
          • Heat 3.5 cups of water and bring to a rolling boil. Switch off flame and set aside.
          • In a small pressure cooker or pan, heat ghee and oil.
          • Once hot, add the cashews and fry till golden. Drain and set aside.
          • Once hot enough, splutter the mustard seeds and add the remaining spices along with the urad dal and curry leaves.
          • Once the dal turns a light brown, add the grated ginger and chilies and fry till chilies turn white.
          • Add turmeric at this stage and mix well.
          • To this add the onions and fry till translucent.
          • Once done, add the tomatoes and fry till mushy.
          • To this add the chopped veggies and fry till half cooked.
          • Turn down the flame to medium.
          • Next, add the roasted semolina and mix well.
          • You will have a crumbly mixture in the pan.
          • To this add the roasted cashews and mix well.
          • Now, to this mixture, add the hot water gradually while whisking the mixture using your other hand.
          • I know it s tricky but you never know what you can do until the time a situation calls for it.
          • Once you have added all the water, add the salt and mix well.
          • Keep stirring the mixture continuously until all the water is absorbed making sure that there are no lumps. If you stop stirring there will definitely be lumps.
          • Once the water is absorbed completely, turn down the flame to the lowest and close the pan with a lid without the weight.
          • Turn off flame after 5 mins.
          • Mix well.
          • Garnish with coriander leaves.

          Notes

          It is very important to roast the semolina till aromatic. Or you will land up with a lumpy kichadi.
          2. Heating water is also crucial as adding cold water will not give good results.
          3. You can choose to cook this recipe fully with ghee or oil.
          4. Addition of cashews is optional but highly recommended.
          5. Be careful with the stirring part. Use a balloon whisk to stir the mixture thoroughly to avoid any lumps.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          Explore More Rava Recipes

          Mango Avocado Salad- Vegan mango salad

          By Leave a Comment

          This Mango Avocado Salad is just what Summer and barbeque parties call for. Sweet mangoes, creamy avocados and crunchy cucumbers come together in this quick and easy 20 minute recipe. 

          Think of this salad like an upgraded mango salsa. You can eat this on its own or serve it as a dip with some pita chips or nachos. Or you can serve it as a side with grilled meat. So many different ways to enjoy this one amazing avocado mango salad.

          Mango avocado salad served in a white deep plate placed on a burlap mat. Mango cubes in a bowl, herbs and avocado by the sides

          Come summer, I hate the kitchen. As much as I love cooking, the sweltering heat is something that I just cannot deal with. And that is when I resort to mango salad and the likes. 

          Why we love this Mango avocado salad?

          20 mins in the kitchen- that’s how long this salad takes to come together.

          Fresh, wholesome and nutritious.

          A very simple but flavorful dressing that makes this salad an explosion of flavors.

          So colorful and kid-friendly.

          Vegan. Gluten free.

          Ingredients

          For me, a salad should be something that can be whipped up at a moment’s notice, without having to rush to the store to buy sundry things for the dressing. This mango salad is testimony to that. A few pantry staples, seasonal produce and 20 minutes is all this vegan mango avocado cucumber salad takes.

          Mangoes

          Choose mangoes that are ripe but firm. They should not be tangy but should be sweet and tangy at the same time. Thai mangoes are the best for this salad. If you cannot find them, choose mangoes that you can cube easily.

          To check if a mango is ripe, try to squish it gently. If it gives in easily, its ready. 

          Cucumber

          Who knew cucumbers could make such a huge difference to a salad? Crunchy english cucumber is my go-to when it comes to any salad and this is no different. Persian and japanese cucumbers are good too. 

          Avocado

          Soft and creamy avocado adds a beautiful layer of texture here. Choose ripe avocados that are not too squishy. You should be able to cut them into cubes easily. If your avocado is brown or more brown than green, then it is too ripe. Also, check the eye of the avocado. It should not be too dry or wrinkly. 

          As soon as you cut them,toss them in some lemon juice or chop and add the avocados only at the very last, just before mixing the dressing.

          Herbs

          I have always loved the way sweet basil works with mangoes. The sweet, aromatic flavors of basil work so well in this recipe. Apart from sweet basil, we will also be adding baby spinach. If you do not have sweet basil, use mint instead. Both work well. But the flavors will certainly be different.

          Dressing

          The dressing in this salad is a very basic lime dressing. I initially tried adding black pepper to this but somehow,  the red pepper flakes were more flavorful. Because I wanted to keep this oil free, I did not add the usual extra virgin olive oil to the dressing. Since avocado is creamy and has enough good fat, I really did not see the need for oil.

          You can always use lemon juice in place of the lime juice in the dressing. And if you do not have both, then rice vinegar makes for a great substitute. 

          Prep and make-ahead

          Can you make this ahead of time?- The short answer is no. What you can do is chop the mangoes, cukes and store them in separate containers. Make the dressing and keep it ready. Just before serving, combine everything together in a big bowl and serve immediately.

          This salad tastes best when served fresh mostly because of the avocado. Avocados tend to become discolored due to oxidisation when cut open. 

          Variations

          1. Add chopped cherry tomatoes to this salad to make it more colorful.
          2. You can try adding nuts for some crunch. When it comes to a mango salad, pine nuts, sliced almonds and chopped walnuts are great. Toast them slightly and use them in this salad.
          3. To make this more nutritious, you can also add roasted pumpkin seeds, hemp hearts or flax seeds as toppings.
          4. Other salad greens like arugula or lettuce can also be tossed in. Arugula and mango,in particular, are great together.

          How to serve this Mango Avocado Cucumber Salad?

          You can serve this as a dip along with some chips or nachos. This is a great dish to take to any bbq party too. Or make it a part of a grazing board or a vegan charcuterie board. 

          To make this salad a complete meal, serve this as a side with grilled chicken or any grilled meat of your choice. This salad tastes delicious when served in a Buddha bowl too.  Some quinoa, this salad and a stir fry will make for a healthy meal in a bowl.

          Mango avocado salad served in a white deep plate placed on a burlap mat. Mango cubes in a bowl, herbs and avocado by the sides

          Method

          Dressing

          Combine all the ingredients for the dressing- maple syrup, red chili flakes, garlic powder, basil leaves, salt and lime juice in a bowl. Whisk well. Our dressing is ready.

          Salad

          In a large mixing bowl, add the spinach, mango, cucumber, avocado along with the dressing. Toss well or mix using a salad spoon.

          Serve immediately.

          That is it. Our delicious vegan mango avocado cucumber salad is ready.

          Recipe Notes

          1. You can also add 1/2 c finely chopped red onions to this salad. I m not a fan of raw red onions and so I did not add them. However, I made this salad with the onions for others in my house and they loved it.
          2. Swap the lime juice for lemon juice or red wine vinegar or rice vinegar for a different flavor in the dressing.
          3. Use thai basil, finely chopped cilantro or mint if you cannot source sweet basil. You will need about 12 fresh mint leaves here.

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our mango avocado salad recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this

          Mango avocado salad served in a white deep plate placed on a burlap mat. Mango cubes in a bowl, herbs and avocado by the sides
          Print Recipe
          5 from 1 vote

          Mango avocado salad

          Fresh, sweet and juicy mangoes tossed with avocados to make a light salad.
          Prep Time15 minutes
          Course: Accompaniment, Salad, Salads
          Cuisine: International
          Servings: 2

          Equipment

          • Mixing bowl

          Ingredients

          For the dressing

          • 2 tbsp Lime juice
          • 1.5 tbsp Maple syrup
          • 1 tsp Garlic powder
          • 1 tsp Red chili flakes
          • 1 tsp Salt
          • 12 fresh basil leaves Chiffonade and chop.

          For the salad

          • 2 cups cubed mango
          • 1/2 cup cubed avocado
          • 3/4 cup chopped english cucumber
          • 1/2 cup loosely packed spinach leaves

          Instructions

          Make the dressing

          • Combine all the ingredients for the dressing in a small bowl.
          • Whisk well until well incorporated.

          Tossing the salad

          • Add all the veggies and fruits to a mixing bowl.
          • Pour the dressing over.
          • Toss well using a salad spoon or a silicon spatula.
          • Serve immediately.

          Notes

          1. You can also add 1/2 c finely chopped red onions to this salad. I m not a fan of raw red onions and so I did not add them. However, I made this salad with the onions for others in my house and they loved it.
          2. Swap the lime juice for lemon juice or red wine vinegar or rice vinegar for a different flavor in the dressing.
          3. Use thai basil or mint if you cannot source sweet basil. You will need about 12 fresh mint leaves here.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          More Salad Recipes

          Rajma Paratha- Stuffed Rajma Cheese Paratha

          By 5 Comments

          Rajma paratha- Indian style flatbreads stuffed with cooked kidney beans and spices. These protein-rich parathas make a hearty breakfast or dinner. All they need is some chilled Raita or plain yogurt and some pickles ( Achar) by the side.

          I happened to have some leftover Rajma after making Instant Pot Rajma. While I could have easily made some salad with it, I chose to stuff them into Parathas. And I conclude, this leftover Rajma Paratha is easily our favorite Sunday brunch.

          These kidney bean stuffed parathas are so versatile. When I mentioned that they are happening for dinner, my little one wanted some quesadillas instead. I decided to switch up things a bit and made some Rajma cheese parathas for her. In this post, I ll be sharing both recipes. 

          Rajma cheese paratha served on a wooden plate with capsicum zunka, pickles and yogurt by the side.

          Ingredients

          This recipe involves two components- the Paratha dough and the filling. Making Paratha dough is really simple and easy.

          For the dough– we will be using whole wheat flour, salt and water.

          For the filling, we will be using cooked kidney beans, spices and some cheese for the Rajma cheese parathas. White or red cheddar works beautifully with Rajma. You can also use canned kidney beans here to save time. Just make sure to wash and drain them completely.

          In case, you do not have leftover cooked rajma, wash and soak 1/2 cup kidney beans in 3 cups of water for 8 hours. When soaked, drain all the water used for soaking the beans. Combine the soaked kidney beans with 2 cups water and 1 tsp salt. Pressure cook this for 5 whistles. When cooked, the beans must be soft. 

          Drain the pressure cooked beans in a colander. And proceed with this stuffed rajma paratha recipe.

          Method

          Kneading the dough

          Combine wheat flour and salt along with 1 tsp oil in a mixing bowl. Add water little by little and knead to a smooth, non-sticky and supple dough. For 2 cups of whole wheat flour, I used about 3/4 to 1 cup water. Always add water gradually by 1/4 cup and knead the dough.

          Once your dough is ready, cover it with a damp kitchen towel and let it rest for 30 mins. While the dough is resting, get the filling ready.

          Making the stuffing

          Place the cooked kidney beans, red chilli powder, 1/2 tsp turmeric powder, ground cumin, garam masala and salt in a blender jar.Now grind this to a slightly coarse mixture. You should be able to shape the filling into balls. If you find that the mixture crumbles easily, add 1/2 tbsp water and blend again. Do not add more water than mentioned here.

          For making the filling for Rajma Cheese Paratha, add 2 tbsp grated cheddar to the ground mixture. Mix well. Skip the cheese if you are just making regular stuffed parathas with rajma.

          When the mixture is ground, transfer it to a mixing bowl. Add finely chopped coriander leaves to this and mix well. Now,divide it into equal portions and shape each portion into a ball.

          Rolling the parathas

          Now, open the kneaded dough. Turn it out onto a slightly floured surface. Knead once or twice. Divide the dough into 10 equal portions. Shape each dough portion into a ball. Gently flatten the ball and dust with flour.

          Now roll this ball into a 1/4 inch thick round circle. Place a ball of filling in the center. Bring the edges of the dough together and seal it shut by pinching the edges together.

          Flatten this filled dough ball. Dust with flour. Now, roll it out gently using a rolling pin to a 8 inch circle.

          Repeat this with the remaining filling and paratha dough.

          Cooking the Parathas

          We will be cooking each side of the Paratha on medium heat for about a minute. We will know that the parathas are cooked when beautiful golden spots appear on both sides.

          Heat a griddle. Place a rolled paratha and cook on medium heat for 30 secs. Flip and brush the top side with 1 tsp oil. Cook for another 30 secs.

          Flip again, brush the other side with 1 tsp oil. And cook for 30 secs on medium flame. You will see golden brown spots on the surface of the Paratha now.

          When done, remove and serve hot.

          Rajma cheese paratha served on a wooden plate with capsicum zunka, pickles and yogurt by the side.

          How to serve Rajma Paratha?

          If you are serving this to kids, I recommend serving it with some plain chilled yogurt. You can also go the ketchup route. 

          For adults, I recommend serving this with a spiced up yogurt. Simply, whisk the yogurt till smooth, stir in some pickle oil or roasted cumin powder and red chilli powder along with salt. Mix well. And enjoy this with Parathas. This works well for all North Indian style stuffed parathas.

          While I wont call these low cal, they are definitely healthy and so, make for a great lunchbox option too.

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our stuffed Rajma Paratha recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

          Rajma cheese paratha served on a wooden plate with capsicum zunka, pickles and yogurt by the side.
          Print Recipe
          No ratings yet

          Stuffed Rajma Paratha

          Indian style stuffed flatbreads with kidney beans and cheese filling
          Prep Time30 minutes
          Cook Time15 minutes
          Course: Main Course, Mains
          Cuisine: Fusion, Indian
          Servings: 10 Parathas

          Ingredients

          • For The Paratha dough:
          • 2 c Whole wheat flour
          • 3/4 to 1 c Water to knead
          • 3/4 tsp Salt
          • 1 to 2 tbsp Oil to cook
          • 1/2 c Flour to dust
          • For The Filling:
          • 1 c cooked Rajma
          • 1 tsp grated garlic
          • 1 tsp Red chili powder
          • 1 tsp ground cumin
          • 1/2 tsp Garam masala powder
          • 2 tbsp finely chopped Coriander leaves
          • 1/4 c grated cheese

          Instructions

          Kneading the dough

          • Combine wheat flour and salt along with 1 tsp oil in a mixing bowl.
          • Add water little by little and knead to a smooth, non-sticky and supple dough.
          • For 2 cups of whole wheat flour, I used about 3/4 to 1 cup water.
          • Always add water gradually by 1/4 cup and knead the dough.
          • Once your dough is ready, cover it with a damp kitchen towel and let it rest for 30 mins.

          Making the stuffing

          • Place the cooked kidney beans, spice powders and salt in a blender jar.Now grind this to a slightly coarse mixture.
          • You should be able to shape the filling into balls.
          • If you find that the mixture crumbles easily, add 1/2 tbsp water and blend again.
          • Do not add more water than mentioned here.

          Making the stuffing for Rajma cheese paratha

          • For making the filling for Rajma Cheese Paratha, add 2 tbsp grated cheddar to the ground mixture.
          • Mix well.
          • When the mixture is ground, transfer it to a mixing bowl.
          • Add finely chopped coriander leaves to this and mix well.
          • Now,divide it into equal portions and shape each portion into a ball.

          Rolling the parathas

          • Now, open the kneaded dough.
          • Turn it out onto a slightly floured surface.
          • Knead once or twice.
          • Divide the dough into 10 equal portions.
          • Shape each dough portion into a ball.
          • Gently flatten the ball and dust with flour.
          • Now roll this ball into a 1/4 inch thick round circle.
          • Place a ball of filling in the center.
          • Bring the edges of the dough together and seal it shut by pinching the edges together.
          • Flatten this filled dough ball. Dust with flour.
          • Now, roll it out gently using a rolling pin to a 8 inch circle.
          • Repeat this with the remaining filling and paratha dough.

          Cooking the Parathas

          • Heat a griddle.
          • Place a rolled paratha and cook on medium heat for 30 secs.
          • Flip and brush the top side with 1 tsp oil.
          • Cook for another 30 secs.
          • Flip again, brush the other side with 1 tsp oil.
          • And cook for 30 secs on medium flame.
          • You will see golden brown spots on the surface of the Paratha now.
          • Repeat with the remaining dough and filling.
          • When done, remove and serve hot.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          Explore More Paratha Recipes

          Barley Salad- Middle eastern style Barley Tabbouleh

          By Leave a Comment

          Middle eastern style Barley salad- This is a twist to the classic Tabbouleh and uses cooked pearl barley, fresh herbs, nuts and lots of veggies. This vegan barley salad makes for a hearty lunch when served with some toasted bread or a filling smoothie.

          Welcome summer and warm days with this hearty, chewy and healthy salad. Last week, I shared how to cook pearl barley. And this is what I made with all that cooked barley. 

          If I have to describe this salad, I would call it a spin-off of the popular Tabbouleh. Who does not love a Tabbouleh? Fresh herbs, chewy barley, lots of veggies all go into this salad along with some crunchy toasted nuts

          [feast_advanced_jump_to]

          Ingredients

          Pearl barley

          You need cooked pearl barley for this recipe. Cooking barley in an instant pot is so easy. Check out how to cook pearl barley and then let us get started with the salad. For this salad, cooked and cooled barley works best. Please do not add it while it is hot. Allow it to cool fully before tossing it in the salad.

          Veggies

          The crunchier, the better.Bring those cukes, bell peppers and cherry tomatoes. All of these add more zest, flavor and texture to our salad. 

          Herbs

          The moment I hear middle eastern, only one herb calls out to me – Parsley. In fact, tabbouleh= parsley. The more parsley, the better. And the finer you chop the parsley, the more the flavors.Time to bring out that mezzaluna, peeps.

          Apart from parsley, I have also added mint and cilantro. You can give the cilantro a miss but mint and parsley are mighty important here.

          Nuts

          Not only do the toasted nuts add some crunch but they also contribute to the protein. Toasted almonds, walnuts and pistachios all work well here. Choose either one or a combination. And don’t forget to reserve a few nuts to add as a topping to your salad before serving.

          Dressing

          And finally, this is what makes this salad amazing. A combination of lemon juice, olive oil and za’atar can never go wrong. Never. The first time I discovered za’atar, I definitely underestimated it.

          But it has quickly climbed to the top spot on my favorite spices list. For the uninitiated, Za’atar is a middle eastern spice blend. It has dried oregano, thyme, marjoram and toasted sesame seeds with sumac.

          While I won’t recommend skipping this, you can try to mimic the flavors by making your own za’atar spice blend. Combine 1 tbsp tsp each dried thyme, dried oregano, dried marjoram and toasted sesame seeds with 1/4 c sumac and 2 tbsp chili flakes in a small jar and shake well. 

          You can use za’atar as a topping on breads, yogurt or any salads that you whip up.

          Other than the za’atar, our dressing has the usual suspects like garlic, olive oil and lemon juice.

          Variations

          A salad should never be restricted to one ingredient. You can use cooked farro, quinoa or even brown rice to make this salad. Just swap one of these ingredients with the barley.

          You can also add dried raisins, cranberries, finely chopped apricots and some crumbled feta cheese. All these add so much flavor and texture to this salad. While these are not traditional tabbouleh ingredients, it is ok to add more nutrition, right?

          How to serve barley tabbouleh?

          Barley tabbouleh tastes great when served chilled as a meal on its own. You can also serve this with grilled chicken or bring it to a summer barbeque party.

          You can also go the traditional mezze platter route and serve this with some crunchy pita chips, hummus, baba ganoush, dolma and falafels.

          Another option would be to add them to wraps or gyros. A combination of this salad, some falafels and a creamy hummus in some pita pockets is something that everyone at my home loves.

          middle eastern barley salad served in a blue dutch oven

          Method

          Cooking pearl barley

          how to cook pearl barley in instant pot

          Wash the barley well.
          Place the barley in a colander and wash it well.
          To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt.
          Ensure that the sealing ring is in its correct place in the lid.
          Close the IP with the lid. Turn the valve to SEALING.
          Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.
          Allow the cooking cycle to complete.
          When the cooking cycle is complete, do a natural pressure release for 15 mins.
          After 15 mins, quick-release pressure by turning the valve to venting.
          When done, strain the cooked pearl barley in a colander.

          Make the dressing first

          In a small glass jar, combine olive oil, lemon juice, garlic powder, za’atar, crushed pepper and salt. Skip the salt if your za’atar has salt added in it. You can use 1 clove garlic that has been grated in place of the garlic powder too.

          Close the jar and shake it well to mix all the ingredients. Set aside.

          Making barley salad

          In a bowl, add the cooked barley, veggies and herbs in that order. Mix well. Now, pour the dressing over and stir to combine. Add the toasted nuts and mix.

          Our middle eastern inspired barley salad is ready.

          pearl barley tabbouleh salad served in two red bowls placed on a grey rustic platter.

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Kidney bean quesadilla? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

          Print Recipe
          5 from 2 votes

          Barley Salad- Middle eastern style Barley Tabbouleh

          Fresh, hearty and wholesome pearl barley salad with middle eastern flavors.
          Prep Time10 minutes
          Cook Time30 minutes
          Course: Accompaniments, Salads
          Cuisine: Fusion, Middle eastern

          Equipment

          • Mixing bowl

          Ingredients

          For the barley

          • 1/2 c Pearl barley
          • 2.5 c Water
          • 1 tsp Kosher salt

          For the dressing

          • 1.5 tbsp Olive oil
          • 2 tbsp Lemon juice
          • 2 tsp freshly cracked black pepper
          • 1 tbsp Za'atar
          • 1 tsp Garlic powder use 1 clove garlic grated instead for a substitute
          • 1 tsp Kosher Salt or to taste

          For the salad

          • 2.5 c Cooked pearl barley
          • 3/4 c chopped cucumbers
          • 1/4 c chopped sweet peppers
          • 12 small cherry tomatoes halved
          • 1/2 c very finely chopped onions
          • 1/2 c finely chopped parsley
          • 1/2 c finely chopped coriander leaves
          • 12 fresh mint leaves
          • 1/4 c roughly chopped toasted almonds and walnuts

          Instructions

          Cooking pearl barley

          • Wash the barley well.
          • Place the barley in a colander and wash it well.
          • To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt.
          • Ensure that the sealing ring is in its correct place in the lid.
          • Close the IP with the lid. Turn the valve to SEALING.
          • Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.
          • Allow the cooking cycle to complete.
          • When the cooking cycle is complete, do a natural pressure release for 15 mins.
          • After 15 mins, quick-release pressure by turning the valve to venting.
          • When done, strain the cooked pearl barley in a colander.

          Making the dressing

          • In a small glass jar, combine olive oil, lemon juice, garlic powder, za'atar, crushed pepper and salt.
          • Skip the salt if your za'atar has salt added in it.
          • You can use 1 clove garlic that has been grated in place of the garlic powder too.
          • Close the jar and shake it well to mix all the ingredients. Set aside.

          Making barley salad

          • In a bowl, add the cooked barley, veggies and herbs in that order.
          • Mix well. Now, pour the dressing over and stir to combine.
          • Add the toasted nuts and mix.
          • Our middle eastern inspired barley salad is ready.

          For Instant Pot & Air Fryer Recipes

          Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

          Disclaimer

          Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          More Salads

          Vellai Kurma- Instant Pot & Stove Top

          By 2 Comments

          Vellai Kurma; translates to white Kuruma. This spicy vegetable Kuruma gets its name from its color. White Kuruma is a popular accompaniment in Tamil Nadu hotels. So we can even call this restaurant style Vellai Kurma. This gravy is especially popular in the Saravana Bhavan chain of restaurants.

          The typical Saravana Bhavan style vellai kuruma is something that has eluded me since my 3rd grade. I guess i started eating spicy food roughly when i was in 2nd grade. It was at this time that I discovered the joys of eating parotta kuruma. And I used to love this particular white kuruma.

          hotel style vellai kuruma

          I grew up in a household where typically it was no onion no garlic no spices food. My house was where things like vellai kuruma were not given much thought. So, things remained that way for a very long time. My love for Vellai Kurma flourished in hotels.

          But then i got married and i got to run my own house and my own kitchen. And with it came boundless freedom to cook and eat what i please. And that s when i started making this hotel style vellai kuruma. This is a very simple recipe. And you can make different versions of this hotel style vellai kuruma by adding soy chunks in place of the veggies. You can even add mutton or eggs.

          [feast_advanced_jump_to]

          What is Vellai Kurma?

          So, what is all the hype about this gravy? This Kurma uses no red chili powder, dry red chilies or turmeric powder. We are going to rely on green chilis for the spice. For the creamy gravy base, coconut, cashew nuts and other ingredients come into play.

          As for the veggies, this Kurma tastes good with a combination of vegetables or with just any one vegetable. Potatoes, peas, carrots, cauliflower and even dried beans like butter beans work well in this recipe. Sometimes, I also add turnips and chayote squash.

          The gravy base for this has an assortment of spices. Apart from this, we have cashews to give a rich velvety mouthfeel.

          Make sure that coconut you add to this gravy is white. Frozen grated coconut works like a charm. I have used just regular coconut pieces here today because I could not source this.

          spice paste ingredients for vellai kurma

          If you use grated coconut that does not have the brown outer layer,the Kurma will be a pristine white. Similarly, choose spicy green chilis. This way, we will have to use fewer green chilis. And that will help in retaining the white color too.

          What is Kalpasi?

          Kalpasi is black stone flower. This belongs to the lichens family and they call it Dagad Phool in north India. This is a spice that is used largely in meat based dishes. I use it in Kurmas and even for making Masala Puri chaat. While this is not mandatory, adding it makes a big difference to the overall taste. 

          How to serve Vellai Kurma?

          This Vellai Kurma pairs well with almost everything. In Tamil Nadu, we commonly serve this with pretty much all Tiffin. So, when we visit a restaurant, you are very likely to come across dishes like ” Chapati Kurma”, ” Aapam Kurma” and “Idiyappam Kurma”

          Serve this Kurma piping hot with Chapatis, Aapam, Idiyappam, Idlis or Dosas. 

          Variations

          This popular vegetable Kurma goes by many names. Some call it the Chettinad Vellai Kurma. You can also add meat to this Kurma base and make Mutton Vellai Kurma. 

          I have used fresh vegetables in this recipe. You can also frozen mixed vegetables like carrots, peas, beans, potato and corn. That will save you even more time especially if you are making the Instant Pot vegetable Korma version.

          Recipe Notes

          1. Make this recipe with thin coconut milk instead of water for a richer flavor and texture.
          2. Allergic to cashews? Use blanched almonds. Or skip the nuts in the spice paste and use thick coconut milk or coconut cream to enhance the taste.
          3. Use coconut oil or peanut oil for different flavors. However, I prefer using neutral flavored oil. This way, the spices and the veggies shine through in this recipe.
          4. Along with finely chopped coriander leaves, you can also add finely chopped mint leaves for garnish. 
          5. Try to avoid red onions for this recipe. Choose white or light purple ones. This way, the color wont change.

          Pressure Cooker Vegetable Kurma Method

          Cooking the veggies

          Wash and chop all the vegetables. Add this to a pressure cooker with 1 cup water and 1 tsp salt. Pressure cook for 2 whistles. Wait for the pressure to release naturally. When done, do not drain the water. 

          Making the spice paste

          In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).

          Pulse a few times to break down everything to a coarse paste. Then add 1/2 c water and grind to a smooth paste. Add 1/4 cup more water if required to grind to a really smooth paste. Grinding the spice paste very smoothly is important here.

          Making the Kurma

          Heat a pan with oil. When the pan is hot add the mustard seeds and wait for them to splutter.Now, add the bay leaf, cloves and cinnamon. When the spices pop, add the finely chopped onions, curry leaves and salt.

          Mix well and cook till onions turn pink. Please do not brown the onions. The onions should turn just pink and soft. If you brown the onions, the whole color of the Kurma will change. This takes approximately 2 mins on medium flame.

          Now, add the ground paste and mix well. Cook on low flame for 1 min. Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning. You can see that the paste will begin thickening.

          At this stage, add the cooked veggies and mix well. Add 1 c water and sugar. Stir to combine. 

          Simmer this for 3 to 4 mins on medium flame,stirring every now and then. Garnish with finely chopped coriander leaves. 

          Just before serving, squeeze some lemon juice and serve hot.

          Instant Pot Vellai Kurma 

          Let’s see how to make Vellai kurma in the instant pot step by step 

          Making Vellai Kurma in the Instant Pot is very easy. When we use the Instant Pot to make vegetable kurma, it becomes an one-pot affair. 

          Grinding the spice paste

          The procedure for grinding the coconut paste is the same as mentioned in the pressure cooker method. When the spice paste is ready, we can begin making the Kurma.

           

          Instant Pot Cooking Time and Mode

          Insert the inner steel pot into the Instant Pot and switch it on. Press Saute mode- Normal for 6 mins. Now, add oil and wait for the display to read HOT. Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.

          When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes. 

          As soon as the onions are cooked, add the finely chopped veggies and mix well. Saute for 30 seconds and add 1 cup of water. Now, add the ground spice paste and mix well.

          Add 1 tsp sugar and the curry leaves. Stir to combine and simmer for 1 minute. Now, press cancel.

          Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES. 

          Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.

          When the pressure releases, press cancel. Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes.

          When done, garnish with finely chopped coriander leaves.

          hotel style vellai kuruma

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our restaurant style Vella Kurma? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

          Print Recipe
          5 from 2 votes

          Vellai Kurma- Instant Pot and Stove top

          Hotel style Vellai kurma is a flavorful restaurant style kuruma . It is mixed vegetables in a white sauce and pairs well with Chapati, Poori, Idli, Dosa and Parotta
          Prep Time15 minutes
          Cook Time15 minutes
          Total Time30 minutes
          Course: Accompaniment, Side Dish
          Cuisine: South Indian, Tamil
          Servings: 4
          Author: Anusha Praveen

          Equipment

          • Pressure cooker/ Instant Pot
          • Blender

          Ingredients

          • 1/2 c peeled and chopped Carrot
          • 1/2 c peeled and cubed Potatoes
          • 12 fresh green beans chopped into 1 inch pieces
          • 1/4 c frozen or fresh green peas
          • 1.5 tbsp Oil
          • 1 tsp mustard seeds
          • 1 small Bay leaf
          • 1 piece clove
          • 1/2 inch cinnamon stick
          • 1 c finely chopped onions
          • 10 fresh curry leaves
          • 1.5 tsp Salt or to taste
          • 1 tsp Sugar
          • 2 tbsp finely chopped Coriander leaves

          Spice paste

          • 1/2 c fresh grated coconut
          • 2 tbsp Pottu kadalai
          • 1.5 tsp Ginger
          • 4 cloves Garlic
          • 10 whole Cashews 8-9
          • 2 green Chillis
          • 1 tsp Fennel seeds
          • 1 small piece Kalpasi black stone flower/ Dhagad phool
          • 1/2 to 3/4 cup Water

          Instructions

          Pressure cooker method

            Cooking the veggies

            • Wash and chop all the vegetables.
            • Add this to a pressure cooker with 1 cup water and 1 tsp salt.
            • Pressure cook for 2 whistles.
            • Wait for the pressure to release naturally.
            • When done, do not drain the water.

            Making the spice paste

            • In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).
            • Pulse a few times to break down everything to a coarse paste.
            • Then add 1/2 c water and grind to a smooth paste.
            • Add 1/4 cup more water if required to grind to a really smooth paste.
            • Grinding the spice paste very smoothly is important here.

            Making the Kurma

            • Heat a pan with oil. Pop the mustard seeds.
            • Now, add the bay leaf, cloves and cinnamon.
            • When the spices pop, add the finely chopped onions, curry leaves and salt.
            • Mix well and cook till onions turn pink.
            • Please do not brown the onions.
            • The onions should turn just pink and soft.
            • If you brown the onions, the whole color of the Kurma will change.
            • This takes approximately 2 mins on medium flame.
            • Now, add the ground paste and mix well.
            • Cook on low flame for 1 min.
            • Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning.
            • You can see that the paste will begin thickening.
            • At this stage, add the cooked veggies and mix well.
            • Add 1 c water and sugar. Stir to combine.
            • Simmer this for 3 to 4 mins on medium flame,stirring every now and then.
            • Garnish with finely chopped coriander leaves.
            • Just before serving, squeeze some lemon juice and serve hot.

            Instant Pot Vellai Kurma

            • Insert the inner steel pot into the Instant Pot and switch it on.
            • Press Saute mode- Normal for 6 mins.
            • Add oil and wait for the display to read HOT.
            • Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.
            • When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes. 
            • As soon as the onions are cooked, add the finely chopped veggies and mix well.
            • Saute for 30 seconds and add 1 cup of water.
            • Now, add the ground spice paste and mix well.
            • Add 1 tsp sugar and the curry leaves.
            • Stir to combine and simmer for 1 minute. Now, press cancel.
            • Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES
            • Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.
            • When the pressure releases, press cancel.
            • Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes
            • When done, garnish with finely chopped coriander leaves.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            Explore More Accompaniments 

            Brussels Sprouts Pasta With Lemon- Vegan

            By 7 Comments

            Brussels sprouts, pasta and lemon is an incredibly delicious combination. I learned this from my husband. The man tasted this at a restaurant and literally followed me everywhere till I made it. And boy, I m glad he did! 

            The first time I made this pasta, I used spaghetti. But I was not thrilled. Let us just say, I m not a fan of spaghetti anything but spaghetti aglio olio. The second time, I used Fusilli and I knew I had nailed it. And ever since then, this absolutely delicious pasta has been on regular rotation for dinner.

            Did you all know that Brussels sprouts is a cruciferous vegetable? It belongs to the same family as cabbages, cauliflowers and Romanesco. They look like tiny cabbages and we love them in just about anything and this vegan pasta with nutty brussel sprouts tops that list.

            vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

            Why is this pasta your go-to dinner?

            For the simple reason that everyone loves pasta.

            Brussel sprouts in pasta is unbelievably good. You have to try it to believe it.

            This quick pasta has no cheese and no dairy. Naturally vegan.

            30 mins is all it takes for this to reach your table.

            [feast_advanced_jump_to]

            How to choose brussels sprouts?

            Even though these are available year round, the peak season is during December, January and runs through mid-February. Look for fresh, bright green brussels sprouts. The leaves should also be tightly wrapped and must not fall off easily. Avoid those with yellow leaves on the outside.As for the size, look for small to medium ones. The bigger the brussels, the lesser the flavor.

            Store them unwashed in an air-tight bag in the fridge. They keep well for a week this way.

            Ingredients

             

            Pasta

            Short pasta works best for this recipe. I know, I know. Most recipes on the internet call for spaghetti. But after trying this recipe with both, I conclude- Fusilli and penne are the best here.

            Brussel Sprouts

            This pasta is a great way to use up those brussel sprouts nearing their prime. Slightly yellowed brussel sprouts? No problem. Just trim the yellow layers off and proceed. You can use a knife to chop these up or take the food processor route to shred them. If you are using the processor to shred them, make sure to pat them dry completely before shredding. Also, avoid shredding them too finely.

            I chopped them roughly into small pieces using a knife. The layers come apart while roasting anyway.

            Lemons!

            Ah.. tangy zesty lemons. I m a lemon lover, in and out. And I love them in just about anything! It is not a real wonder that I have at least five recipes for lemonade here. But lemon in pasta? Yes, with a capital Y! If you have not tried adding lemon or lemon zest to your pasta, you are in for a treat.

            No cheese,so what do we use?

            When I made this with spaghetti, I added grated parmesan. But I wanted to try a vegan version. And yet, I did not want to buy vegan cheese or nutritional yeast. Both cost as much as my arm and leg here. And I was convinced that there has to be another way out. 

            Enter nuts! Almonds or walnuts. Toasted and ground. That is what we will add to give a nice cheesy twist to our pasta.

            What about the spice?

            I have used red pepper flakes. You can use coarsely ground black pepper too. Both work brilliantly.

            Pan roasted brussel sprouts

            For prepping the brussel sprouts in this recipe, I did not fire up my oven. Instead, I pan-roasted them till the edges became golden brown. You can roast the brussel sprouts in the oven or in your airfryer too. 

            Wash and pat them dry. Cut them into halves. Toss them with olive oil,salt and red pepper flakes. Arrange them cutside down on a baking tray or in your airfryer basket. Roast them for 15 mins in a preheated oven/ airfryer at 205 C or 400 F. Add them right after the garlic is done in this recipe.

            Prep Work

            The biggest task here is chopping the brussel sprouts. Once you have that out of the way, everything else is pretty quick and straight forward.

            Toasting almonds in microwave

            I used my microwave to toast my almonds. To toast them in the microwave, place them in a single layer in a microwave safe glass bowl. Heat on high for 1 min and 20 secs. You will get a nice nutty aroma when they are toasted. The timing and temperature may vary a bit depending on the microwave you use. You can also use your oven to toast them. Since this is a small batch of almonds, I used my microwave.

            Allow the toasted almonds to cool down a bit. Now, add this to a coffee grinder or spice grinder. Grind to a slightly coarse powder and set aside.

            Recipe Notes

            1. Make sure that the brussel sprouts are fully dry before adding them to the pan. If there is moisture, they will become soggy and won’t crisp up just as well. 
            2. Adding pasta water is what makes this dish umpteen times more flavorful. So do not forget to reserve 1/2 c of pasta cooking water.
            3. You can use grated parmesan if you are not looking for a vegan brussel sprouts pasta recipe. You will need 1/2 c grated parmesan for this recipe. Please remember to scale down the salt if you are using cheese.

            vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

            Method

            Cooking the pasta

            Heat 6 c water in a pot. Add salt and 1/2 tsp olive oil to this. Allow the water to come to a boil. Now, add the pasta and cook for 2 mins minus the timings mentioned on the packet. My pasta package recommended cooking for 8 mins. So I cooked the pasta for 6 mins.

            This is because, the pasta will finish cooking later in the pan. Cooking it for 8 mins will give you soft and slightly mushy pasta. This texture will not work well here.

            Making almond powder

            To toast them in the microwave, place them in a single layer in a microwave safe glass bowl. Heat on high for 1 min and 20 secs. You will get a nice nutty aroma when they are toasted. The timing and temperature may vary a bit depending on the microwave you use. You can also use your oven to toast them. Since this is a small batch of almonds, I used my microwave.

            Allow the toasted almonds to cool down a bit. Now, add this to a coffee grinder or spice grinder. Grind to a slightly coarse powder and set aside.

            Roasting the brussel sprouts

            While the pasta cooks, let us work on the brussel sprouts. Heat a pan with olive oil. Add the chopped garlic and saute till garlic becomes a light golden brown. When the garlic browns, add salt and chopped brussel sprouts.

            Toss to combine. On a medium flame, saute the brussel sprouts until the edges begin to brown. This takes roughly 3 mins. When done, add the chili flakes and mix well. By now, the pasta must have cooked.

            Combining pasta and brussel sprouts

            Reserve 1/2 cup pasta water and drain the rest. Add the cooked pasta to the pan along with lemon zest, parsley and lemon juice. Toss well. Now, add the pasta water, mix well and let it cook for 2 mins.

            When done, finish with the ground almonds. Stir to combine. Serve hot.

            vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

            Serving suggestions

            Serve this up with some warm toasty bread and some hearty soup or with chilled wine. Either ways, it is one insanely yummy meal. 

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Kidney bean quesadilla? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.
            Print Recipe
            5 from 7 votes

            Brussels Sprouts Pasta

            Tangy, zesty, nutty vegan pasta with brussels sprouts. Easy weeknight dinner.
            Prep Time10 minutes
            Cook Time20 minutes
            Course: Main Course, Mains
            Cuisine: International, Italian

            Equipment

            • Sauce Pan
            • Coffee grinder
            • Colander

            Ingredients

            For cooking the pasta

            • 150 g Fusilli or any short pasta Penne or Orecchiette work well.
            • 6 c Water
            • 1/2 tsp olive oil
            • 2.5 tsp Salt

            For almond powder

            • 1/4 c almonds

            For brussel sprouts pasta

            • 1 tbsp olive oil
            • 1.5 tbsp grated garlic roughly 12 grams
            • 200 g roughly chopped brussels sprouts
            • 1 tsp Salt or to taste
            • 2 tsp red pepper flakes adjust according to your spice tolerance.
            • 1 recipe cooked pasta
            • 3 tbsp finely chopped parsley
            • 1.5 tbsp Lemon juice
            • 2 tsp lemon zest
            • 1/2 c pasta cooking water
            • 1 recipe ground toasted almonds

            Instructions

            Cooking the pasta

            • Heat 6 c water in a pot.
            • Add salt and 1/2 tsp olive oil to this.
            • Allow the water to come to a boil.
            • Now, add the pasta and cook for 2 mins minus the timings mentioned on the packet.
            • My pasta package recommended cooking for 8 mins.
            • So I cooked the pasta for 6 mins.

            Making almond powder

            • Place the almonds in a single layer in a microwave safe bowl.
            • Heat on high for 1 min and 20 secs in bursts of 30 secs.
            • Toss them around every time you stop.
            • You will get a nice nutty aroma when they are toasted.
            • The timing and temperature may vary a bit depending on the microwave you use.
            • Allow the toasted almonds to cool down a bit.
            • Now, add this to a coffee grinder or spice grinder.
            • Grind to a slightly coarse powder and set aside.

            Roasting the brussel sprouts

            • Heat a pan with olive oil.
            • Add the chopped garlic and saute till garlic becomes a light golden brown.
            • When the garlic browns, add salt and chopped brussel sprouts.
            • Toss to combine.
            • On a medium flame, saute the brussel sprouts until the edges begin to brown.
            • This takes roughly 3 mins.
            • When done, add the chili flakes and mix well.

            Combining pasta and brussel sprouts

            • The pasta would have cooked by now.
            • Reserve 1/2 cup pasta water and drain the pasta in a colander.
            • Add the cooked pasta to the pan along with lemon zest, parsley and lemon juice.
            • Toss well.
            • Now, add the pasta water, mix well and let it cook for 2 mins.
            • When done, finish with the ground almonds.
            • Stir to combine. Serve hot.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

            Kidney Bean Quesadilla

            By Leave a Comment

            Kidney Bean quesadilla – healthy, delicious, cheesy, protein-rich Mexican style snack. You can pack this for lunch boxes or even serve it as breakfast.

            So, what exactly is a quesadilla? A quesadilla is like the Indian Paratha. We use a filling that usually has beans, cheese and some ground spices. The most common beans used are red beans, pinto beans or black beans. And they also use a combination of cheeses- cheddar, Montrey Jack or even Mozarella.

            While I do love pinto beans and black beans, I always have a soft spot for Rajma aka the Desi kidney beans. So I used kidney beans, also called as Rajma to make these quesadillas. 

            This recipe is not made from scratch. This is a semi-homemade recipe. I m using store-bought tortillas and canned kidney beans. After all, who wants to make everything from scratch in this scorching weather, tell me?

            kidney bean quesadilla served with a tomato salsa on a slate board

            [feast_advanced_jump_to]

            If I have to pick my favorite cuisine, it will be Mexican, hands-down. I love how similar it is to Indian cuisine and yet, the flavors are so different. I also love Mexican because it is very vegan-friendly. Cheese and sour cream are probably two of the most used dairy ingredients in Mexican food. And these can easily be given a miss.

            Ingredients

            I have used canned kidney beans and flour tortillas here. You can also use canned red beans or pinto beans for this recipe. As for the tortillas, I have used wholemeal flour tortillas. Corn tortillas or even the regular flour tortillas work well here.

            If you are interested, you can even try making whole wheat tortillas and make some whole wheat quesadillas.

            Veggies- Sweet corn kernels give a nice sweet bite in this recipe. Bell peppers add a crunch in the filling. Personally, I love both these veggies in my quesadillas.

            Cheese- In this kidney bean quesadilla, I have used sliced cheddar. You can also use grated cheddar. For this recipe, you will need 1/2 c grated cheddar. Both white and red cheddar work equally well here. You can also grate cheese cubes to use here.

            Cilantro– Like all mexican recipes, quesadilla filling too uses cilantro. And because I love it, I tend to add a little more than usual. Feel free to adjust the amount of cilantro based on your preferences.

            Prep work, shelf life and storage

            Prep 

            Since we are using canned beans, frozen sweet corn kernels and flour tortillas, not much has to be done in terms of prep. However, this filling is freezer-friendly. I usually make a double batch and freeze half. This way, I can whip up these quesadillas at a moment’s notice.

            Shelf life and storage

            To freeze the filling, simply transfer the portion you want to freeze to a freezer-safe bag or box. I recommend using a freezer-friendly silicone bag. If you are using a zip-lock bag or silicone bag, then make sure to release all the air out and flatten the bag evenly. Label it with the date. Freeze till ready to use.

            Whenever you want to use the filling, add it to a pan and gently reheat on low flame for about 5 mins. 

            Frozen quesadilla filling keeps well for 3 weeks in the freezer and 3 days in the fridge.

            Recipe Notes

            1. You can also mash the beans lightly using a potato masher for a creamier filling.
            2. Adding oil to toast the quesadillas is completely optional.
            3. I prefer toasting the quesadillas on low heat till the cheesy starts to melt.
            4. Do not add too much filling. This will make it difficult to flip the quesadillas.

            Method

            Making the filling

            Heat a pan with oil. 
            Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
            Next, add the spice powders and saute for half a min.
            Now, toss in the tomatoes and cook till mushy.
            Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins. When done, garnish with finely chopped coriander leaves.Set aside.

            Making Kidney bean quesadilla

            Heat a griddle. Brush 1/2 a tsp oil on the griddle.Place the tortilla on it and cook for 20 secs.
            Add 1/2 c of the bean filling in such a way that it covers only one half of the tortilla.
            Place the cheese slice over this. Or sprinkle grated cheddar if you are using grated cheese.
            Fold the tortilla over. Cook on medium flame for 30 secs.
            Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted. Slice into two and serve hot. Repeat with the remaining filling and tortilla.

            Serving Suggestions

            You can serve these lip-smacking cheesy quesadillas with either of these or some sour cream and the classic tomato salsa.

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Kidney bean quesadilla? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            kidney bean quesadilla served with a tomato salsa on a slate board
            Print Recipe
            No ratings yet

            Kidney Bean Quesadilla

            Protein rich and cheesy quesadillas made with kidney beans.
            Prep Time5 minutes
            Cook Time25 minutes
            Course: Main Course, Mains
            Cuisine: Mexican
            Servings: 2 whole quesadillas

            Ingredients

            For the stuffing

            • 1 c drained and canned Kidney beans
            • 1/2 c finely chopped Onion
            • 2 tsp grated Garlic
            • 1/2 c frozen sweet corn
            • 1/4 c finely chopped bell peppers
            • 1/2 c finely chopped tomatoes
            • 1 tsp Red paprika
            • 1/2 tsp ground cumin
            • 2 slices cheddar or 1/2 c grated cheddar
            • 1/4 tsp Salt or to taste
            • 1 tbsp Oil 1 tbsp
            • 1 tbsp finely chopped cilantro leaves

            For The Quesadilla

            • 2 flour tortillas
            • 2 tsp oil

            Instructions

            Making the filling

            • Heat a pan with oil.
            • Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
            • Next, add the spice powders and saute for half a min.
            • Now, toss in the tomatoes and cook till mushy.
            • Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins.
            • When done, garnish with finely chopped coriander leaves.Set aside.

            Making Kidney bean quesadilla

            • Heat a griddle. Brush 1/2 a tsp oil on the griddle.
            • Place the tortilla on it and cook for 20 secs.
            • Add 1/2 c of the bean filling in such a way that it covers only one half of the tortilla.
            • Place the cheese slice over this.
            • Or sprinkle grated cheddar if you are using grated cheese.
            • Fold the tortilla over.
            • Cook on medium flame for 30 secs.
            • Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted.
            • Slice into two and serve hot. Repeat with the remaining filling and tortilla.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            More kidney bean recipes

            Weekly Vegetarian Meal Plan 2

            By 3 Comments

            Your weekly vegetarian meal plan for this week is here. We have some easy recipes that will make the heat more tolerable for you all, this week. But before I share the meal plan, I just wanted to share that I was touched with the response I received for the last week’s meal plan. Thank you so much for the love.

            I m going to keep this week’s meals simple, quick and healthy. I m back to packing lunches and so, it is going to be a week of Rotis. 

            Weekly vegetarian meal plan 2

            This week’s recipes

            Monday

            Breakfast- Rava Idli and Tomato chutney

            Lunch- Rotis, Mushroom Rogan Josh, sprouts salad

            Dinner- Singapore noodles

            Tuesday

            Breakfast- Coriander Poha, yogurt

            Lunch- Avocado paratha, Raswali kohhlrabi

            Dinner- Thai style quinoa salad

            Wednesday

            Breakfast- Mango overnight oats

            Lunch- Instant pot vegetable pulao, and Masoor dal tadka

            Dinner- Tomato soup and garden salad

            Thursday

            Breakfast- Banana coffee smoothie with nuts 

            Lunch- Rice, sweet potato curry, Jeera Rasam,and  carrot kosambari

            Dinner- Sabudana Kichdi, yogurt

            Friday

            Breakfast- Mandakki Upma ( Pori Upma)

            Lunch- Jeera rice, and Spinach Dal

            Dinner- Easy Arabiatta pasta, and Mango lemonade

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Join our facebook group for millet recipes. Tried Vegetarian weekly meal plan? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            Download this week’s meal plan and grocery list here

            Tomato Blues Weekly Indian Meal Plans (1)Download

            Prep Work

            Over the weekend-

            1. Roast peanuts
            2. Shop for groceries that you do not have.
            3. Sprout the Moong beans

            On Sunday Night

            rava idli- steamed semolina savory cakes served on a plantain leaf

            1. Roast semolina and other spices as mentioned in the recipe. Set aside.
            2. Set yogurt.
            3. Make dough for rotis
            4. Chop veggies for noodles.
            5. Prep the mushrooms.

            On Monday Night

            RASWALI KOHLRABI SABJI

            1. Chop the Kohlrabi
            2. Prep the dough for Paratha.
            3. Make the salad vinaigrette.

            On Tuesday Night

            mango coconut overnight oats in a jar set against a brown backdrop

            1. Prep the overnight oats.
            2. Chop veggies for Pulao and soak the dal if needed.
            3. Chop veggies for the salad.
            4. Make croutons if you are adding it to the salad.

            On Wednesday Night

            vegan coffee banana smoothie topped with cacao nibs and served in glasses

            1. Make the smoothie.
            2. Roast ingredients and make the spice blend for the sweet potato curry.
            3. Shred carrots.
            4. Prep the coconut and freeze.
            5. Soak tamarind for rasam if you dont have tamarind paste.

            On Thursday Night

            mango lemonade2

            1. Make the mango lemonade and allow it to chill in the fridge.

            Dont forget to relax and unwind on Friday night and Saturday before you begin the next week. 

             

             

            Spinach Dal/ Dal Palak – Instant Pot& Stovetop

            By 6 Comments

            Spinach Dal is a classic combination of pigeon pea lentils and spinach. We also call this Dal Palak or Palak Dal. There are so many variations to this wholesome and nourishing dish. For instance, we have the Palak Koora Pappu in South India and this is an Andhra special.

            Do I need to say, spinach and split pigeon pea lentils are a match made in heaven? Or that it tastes heavenly with a dash of garlic? This is a vegan-friendly dal that can be made in a stovetop pressure cooker too.

            In our house, Dal is something we enjoy regularly. My daughter loves all kinds of Dal and I rotate my lentils whenever I make some. Not all days have Toor dal. Whenever there is a heavy meal, I make Moong dal since it is light and easier to digest.

            Spinach garlic dal served in a wooden bowl placed on a wooden plate

            Why we love this Spinach Dal?

            • Protein-rich and iron-rich dal that is just perfect when you crave for a comfort meal.
            • Can be doubled in a pinch and easily serves a crowd.
            • This spinach garlic dal is freezer-friendly and can be made vegan easily.
            [feast_advanced_jump_to]

            Ingredients

            Spinach- This is our star ingredient. Palak and Toor dal complement each other so well. You can use baby spinach to make this dal too.

            Toor Dal- In this recipe, we are going to cook Toor dal to a mushy consistency and combine it with other ingredients. In case you do not have this dal, you can use split yellow moong Dal to make this too.

            Garlic- Like the title suggests, garlic is our dominant flavor in this recipe. Apart from flavoring, garlic also helps reduce gassiness and bloating that Dal normally gives.

            Aromatics- Lastly, this recipe uses very minimal spices and ghee as aromatics. Apart from ghee, we will be using some regular red chili powder and turmeric. That is all. This is such a simple recipe.

            This is just an overview of the ingredients used here. Check the recipe card for a precise ingredient measures and instructions. 

            Vegan Spinach Garlic Dal

            As you can see, this creamy dal uses ghee. If you want to make this into a vegan Dal, then you can use any neutral-flavored vegetable oil or cold-pressed coconut oil. While Canola or rice bran oil will work well here, garlic fried in coconut oil has a unique taste and flavor. So my bet is on coconut oil.

            Meal Planning and Prep Work

            Meal Planning

            This dal freezes very well. After cooking the dal, allow it to cool down fully. When cool, transfer to clean freezer-safe boxes and freeze. To use frozen spinach dal, allow it to thaw in the fridge for 3 to 4 hours. When thawed, transfer to a heavy-bottomed saucepan. Heat gently and serve hot.

            You can also use the microwave to thaw your frozen dal. Make sure you use a microwave-safe glass bowl to do this.

            Prep Work

            If you are going to use Indian spinach, this Dal may take some time in terms of prep work. So I suggest that you begin with cleaning the Palak. Soak the Toor dal before beginning to clean the dal. This will minimize the cooking time for the Dal too.

            While the dal is getting pressure-cooked, chop the onions, garlic, ginger and tomatoes.

            You can also use your Instant Pot to cook your Toor dal.

            Method

            Instant Pot Spinach Dal

            Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.

            Insert the inner pot into the Instant pot. Turn on Saute Mode on Normal for 8 mins. Wait till the display reads HOT.

            When the display reads HOT, add oil/ ghee. After 20 to 30 secs, add the cumin seeds, green chili and finely chopped garlic. Saute till garlic becomes a light brown.

            Now, add the finely chopped onions and saute for 1 min till the onions become pink and soft. When onions are done, quickly tip in the ground spices and finely chopped tomatoes. Mix to combine.

            Add salt and mix well. 

            Drain the soaked dal fully. Add this soaked Toor dal to the inner pot. Add water to this and mix well. Now add finely chopped spinach, stir to combine, and press Cancel.

            Ensure that the sealing ring is fitted properly in the IP lid. Close the IP and turn the valve to SEALING. Turn on PRESSURE COOK MODE ON HIGH PRESSURE FOR 9 MINS.

            Allow the cooking cycle to complete. Wait for the pressure to release naturally.

            When the pressure has released, open the lid and gently mash the dal with a potato masher or a ladle. Add 1/2 c water if you find that the consistency is too thick.

            Tempering 

            Now, heat another small pan with ghee. Use cold-pressed coconut oil for a vegan version. Add finely chopped garlic and when the garlic begins to brown, add 1 tsp crushed Kasuri Methi. Immediately switch off the flame. 

            Transfer this fried garlic mixture to the Dal and stir to combine. Serve hot.

            Spinach garlic dal served in a wooden bowl placed on a wooden plate

            Variations

            1. You can add both ginger and garlic to this Dal Palak recipe. Or you can even add 1 tsp of ginger garlic paste after you add the cumin seeds.
            2. Adding 1/2 tsp garam masala lifts up the flavors in this easy Dal recipe.
            3. In this recipe, you can skip the red chilli powder completely and just make it with green chillies alone. Just remember to fish out the green chilies before serving.
            4. The time taken to cook the lentils may differ depending on the brand and its age. You can also make Dal Palak with red lentils or moong lentils.

            Serving suggestions

            You can make this a whole meal by cooking rice along with the Dal. To do this, we can use the pot in pot cooking method. Just before closing the lid of the IP, place a tall trivet in the inner pot. Wash 1 c rice in a colander. Add the washed rice to a stainless steel pot.

            Add 2 cups of water to the rice along with 1/2 tsp oil. Place the rice pot on the tall trivet and cover it with a lid. Now proceed with pressure cooking the recipe as directed here.

            Just remember to use a deep pot that is compatible with the Instant Pot while following the pot in pot cooking method.

            You can check out a step by step tutorial for pot in pot cooking in our Instant Pot whole masoor dal post.

            More Dal Recipes

            Spinach garlic dal served in a wooden bowl placed on a wooden plate

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Spinach Garlic Dal ? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            Spinach garlic dal served in a wooden bowl placed on a wooden plate
            Print Recipe
            5 from 3 votes

            Spinach Garlic Dal

            Easy, wholesome and nutritious lentils cooked with spinach and flavored with loads of garlic.
            Prep Time10 minutes
            Cook Time25 minutes
            Pressure release time10 minutes
            Course: Mains
            Cuisine: Indian
            Servings: 4

            Equipment

            • Pressure cooker

            Ingredients

            • 1 tbsp Oil/ghee
            • 1 tsp cumin seeds
            • 2 tsp minced garlic
            • 2 small green chilis chopped roughly
            • 3/4 c finely chopped Onion
            • 3/4 tsp Red chili powder Red paprika
            • 1 tsp ground coriander
            • 1/2 tsp Turmeric powder
            • 3/4 c finely chopped tomato
            • 1.25 tsp Salt or to taste
            • 1/2 c Toor dal split pigeon peas 1/3 c
            • 2 c Water
            • 2 c Tightly packed Finely chopped Spinach

            For adjusting consistency

            • 1/2 c Water if needed

            For tempering

            • 1 tsp Oil
            • 3 cloves finely chopped garlic
            • 1 tsp Crushed Kasuri Methi

            Instructions

            • Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.

            Instant Pot Method

            • Insert the inner pot into the Instant pot.
            • Turn on Saute Mode on Normal for 8 mins.
            • Wait till the display reads HOT.
            • When the display reads HOT, add oil or ghee.
            • After 20 to 30 secs, add the cumin seeds, green chili and finely chopped garlic.
            • Saute till garlic becomes a light brown.
            • Now, add the finely chopped onions and saute for 1 min till onions become pink and soft.
            • When onions are done, quickly tip in the ground spices and finely chopped tomatoes.
            • Mix to combine.
            • Add salt and mix well.
            • Drain the soaked toor dal and add this to the inner pot.
            • Add water to this and mix well. Now add finely chopped spinach, stir to combine and press Cancel.

            Instant Pot Cooking Mode and Timing

            • Ensure that the sealing ring is fitted properly in the IP lid.
            • Close the IP and turn the valve to SEALING.
            • Turn on PRESSURE COOK MODE ON HIGH PRESSURE FOR 9 MINS.
            • Allow the cooking cycle to complete. Wait for the pressure to release naturally.
            • When the pressure has released, open the lid and gently mash the dal with a potato masher or a ladle.
            • Add 1/2 c water if you find that the consistency is too thick.

            Tempering

            • Now, heat another small pan with ghee.
            • Use cold-pressed coconut oil for a vegan version.
            • Add finely chopped garlic and when the garlic begins to brown, add 1 tsp crushed Kasuri Methi.
            • Immediately switch off the flame.
            • Transfer this fried garlic mixture to the Dal and stir to combine. Serve hot.

            Stovetop Pressure Cooker Method

            • Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.
            • Heat a 3 litre deep pressure pan with oil or ghee.
            • Add the cumin seeds and wait for it to crackle.
            • Now add minced garlic and green chilis.
            • Wait for the garlic to begin to brown.
            • Next, add finely chopped onions and saute on medium flame for 1 to 2 mins.
            • Saute the onions till they turn pink and soft.
            • Next, add the spice powders,salt and tomatoes.
            • Add 1/2 c water and stir to combine.
            • Cook till tomatoes become mushy.
            • Drain the soaked toor dal well and add it to the pressure cooker.
            • Add water and spinach leaves. Mix.
            • Close the pressure cooker with the lid and put the weight on.
            • Cook this on medium flame for 5 whistles.
            • Once done, allow pressure to release naturally.
            • When done, open and mix well to combine.
            • Heat a small pan with ghee/oil.
            • Add the finely chopped garlic.
            • Fry the garlic till it begins to brown.
            • Add kasuri methi to this and immediately switch off the flame.
            • Now, transfer the fried garlic mixture to the dal and stir well.
            • Serve hot.

            Notes

            1. You can also use split moong dal to make this recipe. For every 1/2 c of Moong dal, use 1.5 c water. Moong dal becomes thicker after cooking. So please add up to 3/4 c of water to adjust the consistency once the dal has cooked.
            2. I highly recommend soaking Toor dal. Please do not skip soaking especially if you are cooking rice along with the dal.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            Explore more spinach recipes

            Lychee Rose Chia Pudding- Pink Chia Pudding

            By Leave a Comment

            Lychee Rose Chia pudding is the perfect summer breakfast. Chilled breakfasts are such a welcome change during hot summers. Lychees or Litchis are in season now. I have always loved this jelly like meaty fruit. And I never come back without buying a box when I spot them at the wet market here.

            Rose and lychee are like soul sisters. They compliment each other so well. Subtle rose flavors and the sweet lychee come together like notes in a symphony. Yes. You can quite imagine how much I love this combination. Needless to say, I always have at least 5 cans of the Heaven n Earth’s Lychee Rose white tea sitting on my desk.

            Why should you try this Lychee chia pudding?

            Chia pudding in itself is a nutrient-dense breakfast treat.

            This rose-flavored lychee chia pudding is free from refined sugar.

            It is also vegan, gluten-free, and high in protein.

            And finally, it is a no-cook breakfast that is just perfect for batch-prepping.

            Ingredients

            In our lychee chia pudding, chia is the key ingredient. Other than this we will be using non-dairy milk and fresh lychees. I have used edible food-grade rose extract for aromatics. You can use food-grade rose water if you cannot source rose extract.

            I love maple syrup and so I went with that as my choice of sweetener. You can also add agave in place of maple syrup.

            Method

            Blooming the chia 

            In a mixing bowl, combine chia seeds, rose extract and 1/4 cup almond milk. Mix well. Let this sit for 30 mins. After 30 mins, you can see that the chia has bloomed and the mixture looks jelly like.

            Adding lychee

            While the chia sits, prep the lychee. Wash them under running water. Peel them and pit them using a fruit knife. Chop the lychee into small pieces and set them aside.

            When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk. Stir in the maple syrup and add the beetroot powder.

            Mix well. Transfer to a clean sterilized glass jar. Refrigerate until ready to eat.

            That is all. Our Lychee rose chia pudding is ready.

            Lychee rose chia pudding in a glass jar surrounded by lychees on an vintage platter

            Recipe Notes

            1. Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
            2. Low fat coconut milk works well in this recipe too. I have used unsweetened almond milk in this recipe.
            3. I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/2 tsp was more than enough. 
            4. Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
            5. Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating. The pudding thickens further as it chills. 
            6. You can also add some lychees as topping before eating. 
            7. I have used a 250 ml jar to make this chia pudding. 

            Variations

            1. To make this chia pudding healthier and more filling, sprinkle some pepita or hemp hearts before eating. 
            2. More fresh fruits like mangoes or berries work well as toppings.

            More ways to incorporate chia

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Join our facebook group for millet recipes. Tried mango coconut vegan overnight oats? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            lychee rose chia pudding in a glass jar perched on a wooden tray, lychees scattered around
            Print Recipe
            No ratings yet

            Lychee Rose Chia Pudding

            Lychee and rose come together in this refreshing summer breakfast treat
            Prep Time40 minutes
            Chilling Time2 hours
            Course: Breakfast
            Cuisine: American, International
            Servings: 1 jar

            Equipment

            • Mixing bowl
            • fruit knife
            • 250 ml jar

            Ingredients

            • 1.5 tbsp Chia seeds
            • 1/2 c unsweetened almond milk
            • 3/4 tsp edible food-grade rose extract use 1 tbsp food grade rose water instead if you are unable to source.
            • 1 tbsp Maple or Agave syrup
            • 10-12 fresh lychees peeled and chopped about 1/3 c
            • 1/4 tsp beetroot powder

            Instructions

            Blooming the chia

            • In a mixing bowl, combine chia seeds, rose extract and 1/2 cup almond milk.
            • Mix well. Let this sit for 30 mins.
            • After 30 mins, you can see that the chia has bloomed and the mixture looks like jelly..

            Adding lychee

            • While the chia sits, prep the lychee.
            • Wash them under running water.
            • Peel them and pit them using a fruit knife.
            • Chop the lychee into small pieces and set them aside.
            • When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk.
            • Stir in the maple syrup and add the beetroot powder.
            • Mix well. Transfer to a clean sterilized glass jar.
            • Refrigerate until ready to eat.

            Notes

            1. Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
            2. The pudding thickens further as it chills. 
            3. Low fat coconut milk works well in this recipe too. 
            4. I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/4 tsp was more than enough. 
            5. Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
            6. Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating.
            7. You can also add some lychees as topping before eating.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            Explore more lychee recipes

            Instant Pot Bisi Bele Bath- Easy Bisi Bele Bath

            By Leave a Comment

            Instant Pot Bisi Bele Bath is the easier way to make this classic South Indian dish. This is a South Indian style rice and split pigeon peas medley. This wholesome and nourishing dish has veggies, some tangy tamarind, and fresh ground spices. Eaten for breakfast and lunch, this has its origins in Karnataka, which is a Kannada-speaking Southern state in India.

            Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

            Bisi Bele Bath is the Kannada name for this dish and it translates to hot dal and rice. The authentic version has short-grained rice, Toor dal, tamarind, and a flavorful spice powder that has coriander seeds, cloves, and cinnamon among other things.

            And if you are wondering if Sambar sadam and this are the same, then the answer is no. Sambar sadam is a typical Tamil style dish and uses Sambar powder. Even though they use similar ingredients, the little things are what make this wholesome dish uniquely different from Sambar Sadam.

            [feast_advanced_jump_to]

            I have often marveled at the genius of this one-pot dish. When you think about it, it is a wholesome, balanced meal in itself. The rice provides the carbs, dal, protein, and veggies the micronutrients. The spices and the tamarind have all sorts of beneficial properties.

            Ingredients

            Rice/ Carbs

            Short-grained rice, typically, Sona Masuri or raw rice is used. You can also use brown rice, quinoa, or millet in its stead. 

            Dal/ lentils

            This recipe is simply incomplete without Toor Dal ( split pigeon peas). One of the main factors in nailing this dish right is the rice and dal proportions. 

            Tamarind

            I have used tamarind extract here. To make this tamarind extract, soak 10g tamarind in 7 tbsp warm water for 20 mins. After 20 mins, squeeze the tamarind well along with the water. Discard all the strings and seeds. This is our tamarind extract. If you do not have access to tamarind, you can also use tamarind paste. 

            For the quantity of ingredients mentioned in this recipe, you will need 1.5 tbsp tamarind paste and 7 tbsp warm water. Just whisk everything well using a balloon whisk.

            Vegetables

            I have used a combination of carrots, beans, and peas. This is by far the best combination that works here. Other than this, I have used shallots. If you cannot source shallots, please use 1/4 finely chopped regular onions or just skip them.

            Spice powder

            Now comes the most interesting part of this recipe. I love Bisi Bele Bath masala powder. And I always have a stash of it in my freezer. In this recipe, I have used homemade MTR style Bisi Bele Bath Masala. You can use any store-bought Bisi Bele bath masala mix to make this.

            Jaggery

            The authentic recipe has a hint of jaggery. This balances the tangy and spicy tastes beautifully in this iconic Karnataka dish. Please do not use maple syrup, agave, or brown sugar in place of jaggery. You can use palm jaggery or coconut sugar instead of jaggery.

            Variations

            Like I mentioned before, you can use millet, brown rice, or quinoa in place of regular rice in this recipe.

            Here are the proportions, cooking time and mode:

            Instant Pot Millet Bisi Bele Bath

            Barnyard millet or Kodo millet or little millet works well here. For every 3/4 c of millet used, you need 10 tbsp Toor dal. Wash and soak both together in 3 c water for 30 mins. You will need 4 c water to make this millet Bisi Bele bath in Instant pot.

            Cooking mode and timings- Pressure Cook Mode- High Pressure- 14 mins- Natural Pressure Release

            In a regular pressure cooker, cook for 5 whistles and wait for stovetop pressure to release naturally.

            Instant Pot Quinoa Bisi Bele Bath

            White quinoa works best here. For every 3/4 c quinoa, you will need 6 tbsp toor dal. Combine both and wash them together. Soak this for 30 mins in 3 c warm water. You need 4 c water to make Quinoa Bisi Bele Bath in Instant Pot

            Cooking Mode and Timings- Pressure cook mode- High pressure – 9 mins- Natural Pressure release.

            I m yet to make quinoa Bisi Bele bath in a regular stovetop pressure cooker. I ll definitely try soon and update here.

            Brown rice Bisi Bele Bath

            Brown rice tends to be chewier and takes slightly longer to cook. So we will be cooking it for a longer time as well. For every 3/4 c brown rice, you will need 8 tbsp Toor dal. Combine the dal and brown rice and wash well. Add 4 cups of water to this and soak for 45 mins.

            To cook brown rice Bisi bele bath in an Instant Pot, you will need 4 cups water for 3/4 c brown rice and 10 tbsp Toor dal.

            Cooking Mode and Timings- Pressure Cook mode- High pressure- 18 mins- Natural Pressure release.

            In a regular pressure cooker, cook on a medium flame for 6 whistles. Release pressure naturally.

            Recipe Notes

            1. Bisi Bele Bath has to be runny and gooey. If you find that all the water has been absorbed after cooking, add 1 c hot boiling water to the cooked mixture, mix well and simmer. To simmer, turn on SAUTE mode on NORMAL for 5 mins and simmer for 5 mins. This applies to quinoa, millet, and brown rice Bisi bele bath. When you add extra water, do not forget to adjust the salt.
            2. Fried cashews, peanuts, and Kara Boondi are all great toppings for this toothsome dish.
            3. This dish tends to thicken as it cools down and overtime. It is also best enjoyed when served piping hot. So please cook and serve accordingly.

            Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

            Prep work, leftovers and storage

            I prefer soaking rice and dal for at least 30 mins. This way, cooking time reduces drastically and there is no fear of the dal being undercooked. While the rice and dal soaks, I prep the veggies and my tamarind. 

            Leftovers tastes amazing the next day. Try it to believe it! I store leftovers in an air-tight container in the fridge. To heat up leftovers, allow them to come to room temperature and steam it in the Instant pot for 10 mins. Alternatively, you can also steam the leftovers in a stovetop pressure cooker for 6 to 8 mins.

            Reheating leftovers in Instant Pot

            To heat up leftover Bisi Bele Bath in the Instant Pot, add 2 c water to the inner pot and place a tall trivet in. Transfer the rice to a stainless steel pot and place this pot over the trivet. Ensure the sealing ring is fitted properly. Close the IP with the lid. Do not put the valve on. 

            Start a kitchen timer and set it to 10 mins. Now, press the STEAM mode on and allow it to steam for 10 mins. Once done, wait for the pin to drop before opening the lid.

            Method

            Soaking rice and toor dal

            Wash the rice and dal together. Drain all the water used for soaking. Add 4 c water to the washed rice and dal. Soak for 30 mins. While this is soaking, prep the tamarind and cut the veggies.

            Sauteeing veggies

            Place the inner pot in the Instant Pot. Turn on Saute mode on Normal for 8 mins. Wait for the display to read HOT. When hot, add oil to the inner pot. 

            Add the cashews and fry till golden. Do not leave the cashews unattended while this happens. As soon as the cashews are done, drain and set them aside. 

            Now, add the shallots to the pot and fry till they turn soft and pink. Next, add all the veggies and saute for 1 to 2 mins. Tip in the tamarind extract along with salt and jaggery. Simmer this mixture for 2 to 3 mins. 

            Add the Bisi Bele bath powder, Kashmiri chili powder, and ground turmeric next and mix well. Simmer for 1 min. Drain all the water from the soaking rice and dal. Add this to the pot and add 4 cups water. Mix well. 

            Press cancel.

            Pressure cooking

            Ensure the sealing ring of the lid is fitted correctly. Now, close the IP with the lid and turn the valve to SEALING. Turn on RICE mode and allow the cooking cycle to complete.

            When the cooking cycle is complete, allow pressure to release naturally.

            Press cancel.

            Adjusting consistency and simmering

            If you find that the rice and dal have absorbed all the water while cooking and the Bisi Bele bath does not look gooey and runny, then, add 1 c hot water to this. Using a potato masher, mash this lightly and mix well.

            Now, turn on SAUTE MODE on NORMAL for 5 mins. Simmer for 5 mins.

            Garnishing

            Heat a small pan with oil. Add mustard seeds and once they pop, add curry leaves. Wait for the curry leaves to crisp up. When done, add this along with the fried cashews to the rice and stir to combine.

            Serve hot with any Raita and some potato curry.

            Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

            Explore More Instant Pot Recipes

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Join our facebook group for millet recipes. Tried Instant Pot Bisi Bele Bath? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.
            Print Recipe
            5 from 1 vote

            Instant Pot Bisi Bele Bath

            The classic South Indian Bisi Bele Bath is a medley of rice and lentils. Easy one pot dish made in the Instant Pot
            Prep Time30 minutes
            Cook Time23 minutes
            Pressure Release Time18 minutes
            Course: Main Course, Mains
            Cuisine: Indian- South, Karnataka, South Indian
            Servings: 4
            Calories: 189kcal

            Equipment

            • Instant Pot

            Ingredients

            For soaking

            • 1/2 c Raw rice
            • 6 tbsp Toor dal Split pigeon pea lentils
            • 3 c Water

            Veggies and aromatics

            • 1.5 tbsp Sesame oil or any neutral flavored vegetable oil
            • 10 whole Cashews
            • 10 shallots peeled and chopped
            • 1/2 c cubed carrots
            • 12 french beans chopped into 1 inch long pieces
            • 1/4 c green peas fresh and frozen both work well.
            • 7 tbsp Tamarind extract Soak 10g tamarind in 8 tbsp warm water for 20 mins. Squeeze the soaked tamarind in the warm water well, discard strings and fiber.
            • 1/2 tsp ground turmeric
            • 1 tsp Kashmiri chili powder
            • 1 tbsp Jaggery please do not use maple syrup/ sugar/agave as substitute.
            • 2 tsp Salt or to taste
            • 4 cups water
            • 1 recipe soaked rice and toor dal, water drained fully

            For Simmering

            • 1 c Hot water

            For tempering

            • 1 tsp Mustard seeds
            • 10 curry leaves

            Instructions

            Soaking rice and toor dal

            • Wash the rice and dal together. Drain all the water used for soaking.
            • Add 4 c water to the washed rice and dal.
            • Soak for 30 mins.
            • While this is soaking, prep the tamarind and cut the veggies.

            Sauteeing veggies

            • Place the inner pot in the Instant Pot.
            • Turn on Saute mode on Normal for 8 mins.
            • Wait for the display to read HOT.
            • When hot, add oil to the inner pot.
            • Add the cashews and fry till golden.
            • Do not leave the cashews unattended while this happens. Cashews burn quickly.
            • As soon as the cashews are done, drain and set them aside.
            • Now, add the shallots to the pot and fry till they turn soft and pink.
            • Next, add all the veggies and saute for 1 to 2 mins.
            • Tip in the tamarind extract along with salt and jaggery.
            • Simmer this mixture for 2 to 3 mins.
            • Add the Bisi Bele bath powder, Kashmiri chili powder and ground turmeri next and mix well.
            • Simmer for 1 min. Drain all the water from the soaking rice and dal.
            • Add this to the pot and add 4 cups water. Mix well.
            • Press cancel.

            Instant Pot Pressure cooking

            • Ensure the sealing ring of the lid is fitted correctly.
            • Now, close the IP with the lid and turn the valve to SEALING.
            • Turn on RICE mode and allow the cooking cycle to complete.
            • When the cooking cycle is complete, allow pressure to release naturally.
            • Press cancel.

            Adjusting consistency and simmering

            • If you find that the rice and dal have absorbed all the water while cooking and the Bisi Bele bath does not look gooey and runny, then, add 1 c hot water to this.
            • Using a potato masher, mash this lightly and mix well.
            • Now, turn on SAUTE MODE on NORMAL for 5 mins.
            • Simmer the Bisi Bele bath for 5 mins.

            Tempering and Garnishing

            • Heat a small pan with oil.
            • Add mustard seeds and once they pop, add curry leaves.
            • Wait for the curry leaves to crisp up.
            • When done, add this along with the fried cashews to the rice and stir to combine.
            • Serve hot with any Raita and some potato curry.

            Notes

            1. Bisi Bele Bath has to be runny and gooey. If you find that all the water has been absorbed after cooking, add 1 c hot boiling water to the cooked Bisi bele bath, mix well and simmer. To simmer, turn on SAUTE mode on NORMAL for 5 mins and simmer for 5 mins. This applies to quinoa, millet, and brown rice Bisi bele bath. When you add extra water, do not forget to adjust the salt.
            2. Fried cashews, peanuts, and Kara Boondi are all great toppings for this toothsome dish.
            3. Bisi Bele Bath tends to thicken as it cools down and overtime. It is also best enjoyed when served piping hot. So please cook and serve accordingly.
            4. Nutrition facts mentioned here are provided as a courtesy and not accurate. Please treat them as a rough guide.
            5. Instant pot cooking times will vary based on your geographical location.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Nutrition

            Serving: 551g | Calories: 189kcal | Carbohydrates: 26g | Protein: 5.2g
            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            How to serve?

            This has to be served piping hot. It is a very common dish served in many small hole-in-the-wall food joints in Bangalore. They top it with Kara Boondi and serve it with mixed vegetable raita.

            Here are some Raita recipes you may enjoy with Bisi Bele Bath

            Mango Coconut Overnight Oats

            By Leave a Comment

            Mango coconut overnight oats is that breakfast that makes me want to wake up an hour earlier than usual. Because mango and coconut are so good together. This easy no-cook overnight oats is a burst of tropical summery flavors in your mouth. 

            And when you can have a healthy breakfast in literally no time, then overnight oats in myriad flavors have to be the best bet.

            I will admit. I have come to love coconut in overnight oats. Sometimes, I add more coconut that it becomes more of a coconut mango overnight oats. Mango overnight oats with turmeric is another version we enjoy.

            Talk about overnight oats always brings up one question- do you eat it hot or cold? You can do both but for me, cold works. If you are someone like my husband who loves their breakfast hot, then just empty your overnight oats in a bowl. Microwave on medium power for 30 secs twice. And you are good to go.

            mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.

            Why this Mango coconut overnight oats should be your breakfast?

            First things first, it’s too pretty. And a cheerful yellow. Ever heard of the saying, “the eyes eat first”?

            Comes together in no time.

            No-cook breakfast.

            Make ahead and eat for a week.

            Ingredients

            When it comes to overnight oats, I like to look at the recipe as if it were made of small blocks. You can read about how to make some amazing overnight oats on my overnight oats 4 ways post.

            Rolled oats– For me, old-fashioned rolled oats always win when it comes to overnight oats. Instant oats soak up all the liquid and become a mush too soon. Rolled oats is just perfect in terms of texture and bite.

            Mangoes- Use any variety of mangoes that are in season or available locally. You can also frozen mango puree or frozen mango in this recipe. Just blend frozen mango to a smooth puree to use here.

            Almond milk– As always, my first choice of plant milk is almond milk. You can use regular dairy milk (for a non-vegan version) or low-fat coconut milk to make this.

            Chia seeds- These need no introduction. Chia is a powerhouse of nutrition and is a very good source of protein. 

            Sweeteners- Honestly, I got really lucky with mangoes this year. The mangoes that went into this were too sweet and I did not add any sweeteners. However, if you are using frozen mango puree or frozen mangoes, you may need 1.5 tbsp maple syrup or agave for this.

            Coconut- What makes this overnight oats recipe fabulous is coconut. I have used desiccated coconut flakes. You can use desiccated shredded coconut too. One more option would be to use tender coconut meat. Just chop them into small bite-sized pieces and mix them up.

            You can also use freshly grated coconut. Please note that using freshly grated coconut or tender coconut meat reduces the shelf life of these overnight oats. If you choose to use either of these two, then it is best to eat them within a day.

            Aromatics– I have added ground cardamom and vanilla. Coconut and cardamom are like soul sisters. Mango elevates that combination umpteen times more. Other flavors that work well here are ground ginger and ground cinnamon.

            Shelf life

            This mango coconut overnight oatmeal keeps well in the fridge for a week. I generally batch prep this along with other flavors of overnight oatmeal on Sunday. This way, my breakfast is sorted for a week.

            Recipe Notes

            1. If you intend to warm up your mango coconut overnight oats in the morning, then skip adding the finely chopped mangoes as a topping. Instead, add them as a topping after you heat the oats up.
            2. I used 300 ml jars to make this. Make sure you leave some space at the top of the jar to add toppings.
            3. Other toppings that will work well here are raspberries, pepita, goji berries, and strawberries.
            4. This recipe is a dairy-free recipe that uses certified gluten-free rolled oats. Always make sure to check if your oats is certified gluten-free in case you are looking for celiac-friendly, oats-based recipes. 
            5. You can also use 1 to 2 tbsp nut butter like almond butter or peanut butter in this recipe. Add it as a topping or swirl it in along with the mango puree. I personally love adding cashew butter to my overnight oats. 
            6. Tinned mango puree also works here. Make sure to choose one that is relatively low on added sugar.

            mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.

            Explore more oats recipes

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried mango coconut vegan overnight oats? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.
            Print Recipe
            5 from 2 votes

            Mango Coconut Overnight Oats

            Easy overnight oats with mango and coconut. Vegan.
            Prep Time20 minutes
            Course: Breakfast
            Cuisine: International
            Servings: 2

            Equipment

            • Mixing bowl

            Ingredients

            • 1 tbsp chia seeds
            • 1.5 c Almond milk
            • 3/4 c Mango puree
            • 1 tsp ground cardamom
            • 1/3 c rolled oats
            • 2 tbsp desiccated coconut flakes

            Topping

            • 2 to 3 tbsp finely chopped mango

            Instructions

            • In a mixing bowl, combine chia seeds with 1/2 c almond milk
            • Mix well.
            • Allow it to sit for 10 mins.
            • Now, add the mango puree, cardamom and coconut to this.
            • Whisk to mix well.
            • Add the remaining milk. Stir to combine.
            • Now, add the oats and mix well, making sure everything is well incorporated.
            • Transfer to jars,
            • Top with chopped mango and close the jars.
            • Refrigerate overnight.
            • Enjoy chilled in the morning.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            mango coconut overnight oats in a jar set against a brown backdrop

            Instant Pot Barley

            By Leave a Comment

            Instant Pot Barley is something I have fallen in love with. Earlier, cooking pearl barley used to be such a long process. To be honest, this used to deter me from cooking barley. But now, the IP has changed all that. 

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            pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
            Instant Pot barley is so easy to make

            You will find two types of barley commonly in the market- pearl barley and hulled barley. Hulled barley is whole grain barley.

            This is nutty brown in color and is considered more nutritious than pearl barley. However, it does not taste great. It is chewier and takes forever to cook. 

            If you want to include barley in your diet, then pearl barley is a good place to start.

            Even though pearl barley is considered not as nutritious as hulled barley, it is softer, slightly chewy, and tastes wonderful. It also cooks faster.

            Types of barley

            The most common varieties are hulled barley and pearl barley. You may also find scotch barley (pot barley), unhulled barley, barley groats or barley flour.

            Unhulled barley is barley in its purest form. This is best for barley tea. Yep. Barley tea is a thing and is very popular in Korea.

            Hulled barley- This is where the outer husk is removed and the bran is left intact. This is by far the most nutritious form of edible barley. However, this literally takes forever to cook. 

            Quick-cooking barley– Something similar to breakfast cereal, this is basically partially cooked and steamed barley that cooks instantly. Works well in porridges.

            Barley grits- Think of them like corn grits. These are also processed to cut down cooking time and works well in porridges, soup and gruel.

            Barley flour– I use this in my baking and add it to my everyday Roti dough too. You can check out my barley flour banana bread recipe to see the flour in action.

            In this post, I will share three methods to cook pearl barley. One is the Instant Pot Method. I will also share how to cook pearl barley on the stovetop in an open pan and in the traditional pressure cooker.

            [feast_advanced_jump_to]

            How to cook pearl barley in the Instant Pot?

            Place the barley in a colander and wash it well. To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt and 1 tsp cold-pressed coconut oil. Mix well. 

            Ensure that the sealing ring is in its correct place in the lid. Close the IP with the lid. Turn the valve to SEALING. Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.

            how to cook pearl barley in instant pot

            Allow the cooking cycle to complete. When the cooking cycle is complete, do a natural pressure release for 15 mins. After 15 mins, quick-release pressure by turning the valve to venting.

            When done, strain the cooked pearl barley in a colander and reserve the water that you just drained. This is our homemade barley water.

            Stovetop 

            • Place 1/2 c barley in a colander and wash it well.
            • Combine the washed barley and 2 cups water.
            • Add 1 tsp salt and 1 tsp oil. Mix well.
            • Close the pressure cooker with a lid and put the weight on and cook for 5 whistles. Let pressure release naturally.
            • Please note that in this method, you will not have any excess water.
            • Barley cooks like rice in the stovetop pressure cooker method.

            Open pan

            • Wash the pearl barley well. Combine the washed pearl barley, 5 cups water, 2 tsp salt and 2 tsp cold pressed coconut oil.
            • Bring the water to a boil and continue to simmer for 40 to 50 mins or until the barley has cooked.
            • To check if it has cooked, take a few grains of barley using a slotted spoon.
            • Press them and if they are soft, then they are cooked.
            • When done, drain the cooked grains in a colander and reserve the water.
            pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
            You can use pearl barley cooked in the Instant Pot to make many dishes.

            Do you need to soak pearl barley before cooking?

            If you have the polished white pearl barley variety, I will not recommend soaking it. When you soak barley before cooking, it becomes mushy and loses its chewy texture when cooking.

            If you are using a slightly light brown variety of pearl barley, I recommend washing it once  and soaking it for 30 mins before cooking. 

            How to use barley?

            Barley can be used as a replacement for millet or rice in your daily diet. One of its biggest plus is that it is high in fiber. You can also use cooked barley in salads.

            Other than this, you can add barley to soups. However, please note that you need not cook barley beforehand while adding to soups.

            Explore More Instant Pot Recipes

            pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
            Print Recipe
            5 from 1 vote

            Instant Pot Barley

            How to cook pearl barley perfectly every time?- Instant Pot, Open Pan and Stovetop Pressure cooker method
            Prep Time5 minutes
            Cook Time15 minutes
            Pressure release time15 minutes
            Course: Main Course, Sides
            Cuisine: International
            Servings: 2

            Equipment

            • Instant Pot 6 qt

            Ingredients

            • 1/2 c Pearl barley
            • 1 tsp Salt
            • 1 tsp Cold pressed coconut oil
            • 2.5 c Water

            Instructions

            Washing the pearl barley

            • Place the barley in a colander and wash it well.

            Cooking barley in Instant Pot

            • To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt and 1 tsp cold-pressed coconut oil.
            • Mix well.
            • Ensure that the sealing ring is in its correct place in the lid.
            • Close the IP with the lid.

            Instant Pot Cooking Mode and Timing

            • Turn the valve to SEALING.
            • Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.
            • Allow the cooking cycle to complete.
            • When the cooking cycle is complete, do a natural pressure release for 15 mins.
            • After 15 mins, quick-release pressure by turning the valve to venting.
            • When done, strain the cooked pearl barley in a colander and reserve the water that you just drained.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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            Sandwich Chutney- Bombay street style

            By Leave a Comment

            Green chutney for sandwich is an easy spread. We even call this the Bombay Sandwich chutney. Made with fresh coriander leaves and mint, this is what makes the typical desi Bombay sandwich uniquely delicious

            If you have lived in India, especially Bombay ( Mumbai), you will know why this sandwich is to die for. Just a few bread slices ( the concept of whole wheat bread is still new in India and is on the rise), some veggies and a slather of this delicious sandwich chutney will leave you longing for more even as you sit down to your next meal. 

            Bombay sandwiches are a thing with foodies across India and many try to recreate the magic at home. And also fail. Why? Because the secret to making the perfect Bombay Green Chutney Sandwich lies in the chutney.

            Ingredients

            The street-style Bombay Sandwich uses a slightly different combination of ingredients. Ever wondered why the chutney does not become a dull green or is thicker than the regular chaat chutney? Well, let me tell you why.

            Other than the regular suspects like coriander leaves and mint leaves, this Bombay sandwich chutney uses blanched spinach leaves. This gives the chutney body, a beautiful green color and also the nutrition from spinach.

            Lemon juice helps prevent the chutney from changing color. So i generally add some to almost any mint-based chutney that I make.

            Bread slice– We will be adding a slice of bread to our chutney to thicken it. This is what makes it easily spreadable. I will not recommend adding coconut or roasted gram dal for this sandwich chutney. Both these ingredients change the taste of the chutney and the sandwich too.

            Shelf life and storage

            I have found that this chutney keeps well when stored in a clean sterilized glass jar. This lasts in the fridge for 3 days. Use only a clean dry spoon every time you use the chutney.

            Other ways to use this chutney

            This fresh and flavorful spread is just not limited to sandwiches alone. You can always use them in chaats too. Or you can use them as a topping on crackers or as a dip with Pita chips.

            Use this chutney in other sandwiches like Mushroom cheese sandwiches or the chutney cheese sandwich for a filling evening snack. Better yet, use them as a filling in pull-apart breads.

            Recipe Notes

            1. Use fresh mint , coriander and spinach leaves for the brightest and freshest looking green chutney.
            2. If you do not have lemon juice, you can use 1 tbsp yogurt or 1 tsp white vinegar as a substitute.
            3. Almost all street vendors use white bread in the chutney. If you are not comfortable using white bread, you can always use whole wheat bread. The color of the chutney will be slightly different in this case.

            Method

            Blanching the spinach

            Boil 3 cups of water. Add the spinach leaves to this, switch off the flame and let it stand for 1 min. After a min, drain all the hot water and wash the spinach under cold water.

            Blending

            In a blender jar, combine the blanched spinach, coriander leaves, mint leaves, cumin seeds, green chili, 1/2 tsp chaat masala, lemon juice, black salt, sugar and salt. Blend to a coarse paste. Trim the crust of the bread slice. Chop it roughly and add it to the blender.

            Now, add 1/4 c water and blend to a smooth paste. 

            Our Green chutney for sandwiches is ready. Store in a clean, sterilized air-tight glass container in the fridge.

             

            Bombay style sandwich chutney served in a glass jar with herbs, cheese and bread surrounding the serving platter.

            bombay sandwich chutney in a glass jar with cheese slices, herbs and bread slices around
            Print Recipe
            5 from 1 vote

            Green chutney for sandwich

            Green chutney for sandwich or the Bombay Sandwich chutney, a spread used to make all types of sandwiches
            Prep Time10 minutes
            Cook Time10 minutes
            Total Time20 minutes
            Course: Accompaniment
            Cuisine: Indian
            Servings: 1.25 c
            Author: Anusha Praveen

            Ingredients

            For blanching spinach

            • 100 g Spinach leaves
            • 3 c Water
            • 25 g Mint leaves
            • 75 g Coriander leaves
            • 1 slice Bread crust removed
            • 1/2 tsp Chaat masala
            • 1/2 tsp Cumin seeds
            • 1 Green chili
            • 1 tbsp Lemon juice
            • 1/2 tsp Black salt
            • 1 tsp Sugar
            • 1 tsp Salt or to taste

            Instructions

            • Heat 3 c water in a pot and bring to a boil.
            • Add spinach leaves to the boiling water, switch off flame and cover the pot.
            • Let this sit for 1 min.
            • After a min, drain the spinach completely and wash it under cold water.
            • In a blender jar, combine the blanched spinach, coriander leaves, mint leaves, green chili, 1/2 tsp chaat masala, cumin seeds, lemon juice, black salt, sugar and salt.
            • Blend to a coarse paste.
            • Trim the crust of the bread slice. Chop it roughly and add it to the blender.
            • Now, add 1/4 c water and blend to a smooth paste
            • Transfer to a clean air tight container.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            Instant Pot Vegan Dal Makhani- Healthier Dal Makhani

            By 4 Comments

            Instant Pot Vegan Dal Makhani is the healthier, vegan, and gluten-free version of the traditional Dal Makhani. This vegan Dal Makhani uses black lentils, red kidney beans to make a creamy rich lentil curry. An easy one pot Dal, this pairs well with Jeera rice or Parathas.

            Two words that come to my mind, the moment when someone mentions Dal Makhani are “rich and buttery”

            Dal in Hindi means lentils and Makhani in Hindi translates to buttery or butter. Traditionally, this is a rich and creamy lentil curry made using a combination of red kidney beans and whole black gram. They slow cook this for hours until the lentils are buttery soft and creamy. 

            But… but…but.. while we do love the butter and the slow-cooked version, neither is practical for today’s lifestyle. This vegan Dal Makhani is something we have come to love. Over the years, we have taught our palates that butter is not always delicious, at least, not to our waistlines. I used to cook this healthier Dal Makhani in my pressure cooker.

            The Instant pot changed all that. It is a breeze to make this curry using an Instant Pot. In this post, I will be sharing how to make the creamiest Dal Makhani sans all the butter and the stirring.

            Before I launch myself full throttle into the recipe, let me share a few more things.

            Black gram vs Beluga lentils

            Dal Makhani uses black gram. We call this sabut urad dal in Hindi, Karuppu Muzhu Ulundhu in Tamil and Minnapappu in Telugu. Black gram and black lentils are used interchangeably . However,black gram is just that- gram. They are not lentils. The whole black gram lentils are called Ulutham Paruppu in Tamil and Urad Dal in Hindi.

            These grams are called Vigna Mungo and they are not the same as Beluga lentils. Beluga lentils got their name because they resemble Beluga caviar. 

            Ingredients

            This is a very straightforward recipe made with gluten free ingredients.  We will be cooking the black gram and kidney beans in a basic onion-tomato curry base using some ground spices and whole spices.

            Whole black gram/ whole black urad– This is the star ingredient. There are many variations of Dal Makhani out there. Some of them call for using equal quantities of black gram and canned beans. But personally, we love it when the black gram is more in quantity.

            Kidney beans– I have used red kidney beans. You can also use canned kidney beans. If you are using canned kidney beans, drain them and wash them well. There is no need to soak them. Instead, just add them along with the soaked black gram while cooking.

            Ginger and garlic- I usually go for my store-bought ginger garlic paste to make any Dal. But for this recipe, I like using freshly chopped ginger and garlic. You can also use ginger-garlic paste instead. Substitute the ginger and garlic in this recipe with 1.5 tsp ginger garlic paste.

            Dried fenugreek leaves– Known as Kasuri Methi in Hindi, this imparts a heavenly flavor to any dish in an instant. In our house, we love this herb so much that we even add a sprinkle to our other Dals.  I highly recommend adding this to Dal Makhani. However, if you are unable to source it, feel free to give it a miss. 

            Other spices and ground spices– We will also be using Garam Masala, cumin seeds, bay leaf and paprika for making this dish.

            Ways to make Vegan Dal Makhani 

            There are so many ways to achieve that buttery taste without adding any butter. In my recipe, I have used just 1 tbsp full-fat coconut milk for garnish. You can also use coconut cream, cashew cream, any nut milk of your choice, or just skip this step.

            To cook Dal Makhani today, I have used canola oil. You can also use avocado oil or any neutral-flavored vegetable oil.

            Making ahead, freezing leftovers and shelf life

            Making ahead

            Because this is an Instant Pot recipe, you can always make this 8 hours ahead and leave the keep warm function on. Dal Makhani keeps well in the fridge for up to 3 days. It tastes better the next day, in fact. And since it is impossible to make a small batch, you can always freeze the leftovers.

            Freezing Dal Makhani

            Allow the Dal Makhani to cool completely. When cool, freeze in freezer-safe containers in portions. It is always easier to thaw smaller portions. So whenever you freeze curries or dal, I suggest freezing them in small portions that are about 250 ml in quantity. 

            Dump and Go Dal Makhani

            I have tried this too! Add the oil, spices, onions,ginger-garlic, spice powders, tomatoes, soaked lentils and water in layers in this order to the inner pot of your Instant Pot. Place the inner pot in the IP. Ensure the sealing ring is in place and close the lid.

            Turn the valve to sealing. Switch on the IP and set it to Bean/Chili mode. That is it. You need not saute anything. Just let the cooking cycle complete. Once it is complete, allow the pressure to release naturally. Open and mix well. Mash gently. Garnish with coriander leaves and serve hot.

            Recipe Notes

            1. You can make the same recipe in any electric pressure cooker. This recipe works very well in the Mealthy Multipot too.
            2. I recommend a soaking time of at least 4 hours. Soaking reduces the cooking time and also aids in easy digestion of lentils and legumes. If you want to make it in the morning, you can also soak both the beans overnight.
            3. It is absolutely normal for the beans to look a dark blackish green after soaking. Please do not freak out. 

            Method

            Prepping the beans

            Place the beans in a colander and wash them under running water. Combine the washed beans and 3 c water in a large bowl. Soak this for 4 to 6 hours. You can skip soaking the kidney beans if you are using canned kidney beans.

            Making Dal Makani 

            instant pot vegan dal makhani stepwise

            Place the inner pot inside the IP. Switch on the IP and choose Saute mode on normal for 8 mins. Wait for the display to read HOT. When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.

            When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions. Mix and saute for 1.5 mins or until the onions become pink and soft. At this stage, add the crushed Kasuri Methi, spice powders and salt. Mix well. Cook for 20 secs.

            In the traditional Dal Makhani, they use a method called Dhungar. In this, they place a small piece of burning coal inside the dish and cover it just for a few seconds. This gives a beautiful smoky flavor. This is what they call as the Dhaba style Dal Makhani.

            I prefer using smoked paprika to achieve this smoky flavor. While it may not be the real deal, it does give a nice smoky flavor.

            Immediately, tip in the chopped tomatoes. Mix well and cook for 2 to 3 mins until tomatoes turn mushy. While the tomatoes are cooking, drain the beans completely and wash them once. When the tomatoes have cooked, add the soaked beans,maple syrup and water. Mix well.

            instant pot vegan dal makhani stepwise

            Instant Pot Cooking Mode and Timing

            Press cancel button. Ensure the sealing ring of the Instant Pot lid is in place. Now, close the Instant Pot and turn the valve to sealing.

            Press the Bean/ Chili Mode. Allow the cooking cycle to complete. 

            Pressure Release 

            When cooking is complete, do a quick pressure release after 5 mins of natural pressure release. That is, wait for 5 minutes before releasing pressure manually. Leave the Keep Warm mode on after the cooking is complete to keep track of the time. Make sure to be careful when doing a quick pressure release. 

            Quick pressure release means turning the valve from sealing to venting manually. By doing this, the pin drops, and the pressure is released manually. Please use a ladle or spoon to do this and keep your face away from the lid when you do a QPR.

            Simmering

            Open the lid and mix well using a ladle. Mash the lentils using a potato masher. Now, add 1 cup,  water to the dal and stir to combine.

            Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins. Towards the end, garnish with finely chopped coriander leaves.

            Serving

            Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.

            instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

            Explore More Instant Pot Recipes

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Instant Pot Vegan Dal Makhani? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            Serving Suggestions

            This Dal tastes great with any flatbreads or rice. The typical restaurant style Dal Makhani tastes great when you scoop it up with buttery naans or mix it with Pulao.

            Pair this vegan Dal Makhani with 

            Jeera rice- Indian style cumin rice.

            Whole wheat kulcha

            or just steamed Basmati rice.

            instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.
            Print Recipe
            5 from 2 votes

            Instant Pot Vegan Dal Makhani

            Creamy delicious black gram and kidney beans cooked with whole and ground spices in the Instant Pot
            Prep Time6 hours
            Cook Time43 minutes
            Pressure release time5 minutes
            Course: Main Course, Mains
            Cuisine: North Indian, Punjabi
            Servings: 6

            Equipment

            • Instant Pot 6 qt

            Ingredients

            Beans

            • 1 c Whole black Urad dal Black gram
            • 1/4 c Kidney beans Rajma

            For Dal Makhani

            • 1.5 tbsp Neutral vegetabble oil
            • 1 tsp cumin seeds
            • 1 bay leaf
            • 4 cloves garlic very finely chopped
            • 2 tsp finely chopped ginger
            • 3/4 c finely chopped onions
            • 1/2 c finely chopped tomatoes
            • 1 tsp paprika Red chili powder
            • 1 tsp Smoked paprika
            • 1/2 tsp crushed kasuri methi
            • 1.5 tsp Salt or to taste
            • 1/2 tsp turmeric
            • 1 tsp ground coriander Dhania powder
            • 1 tsp Garam Masala
            • 1 tbsp Maple syrup Use 1.5 tsp brown sugar as a substitute
            • 2+1 c water 1 c water to be added to the dal after it is cooked.

            To serve

            • 2 tbsp finely chopped coriander leaves
            • 1 tbsp coconut milk

            Instructions

            Soaking the beans

            • Place the beans in a colander and wash them under running water.
            • Combine the washed beans and 3 c water in a large bowl.
            • Soak this for 4 to 6 hours.
            • You can skip soaking the kidney beans if you are using canned kidney beans.

            Making Dal Makani

            • Place the inner pot inside the IP.
            • Switch on the IP and choose Saute mode on normal for 8 mins.
            • Wait for the display to read HOT.
            • When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.
            • When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions.
            • Mix and saute for 1.5 mins or until the onions become pink and soft.
            • At this stage, add the crushed Kasuri Methi, spice powders and salt.
            • Mix well. Cook for 20 secs.
            • Immediately, tip in the chopped tomatoes.
            • Mix well and cook for 2 to 3 mins until tomatoes turn mushy.
            • While the tomatoes are cooking, drain the beans completely and wash them once.
            • When the tomatoes have cooked, add the soaked beans, maple syrup and water. Mix well.
              instant pot vegan dal makhani stepwise

            Instant Pot Cooking Mode and Timing

            • Press cancel button.
            • Ensure the sealing ring of the Instant Pot lid is in place.
            • Now, close the Instant Pot and turn the valve to sealing.
            • Press the Bean/ Chili Mode.
            • Allow the cooking cycle to complete.

            Pressure Release

            • When cooking is complete, do a quick pressure release after 5 mins of natural pressure release.
            • That is, wait for 5 mins before releasing pressure manually.
            • Leave the Keep Warm mode on after the cooking is complete to keep track of the time.
            • Make sure to be careful when doing a quick pressure release.

            Simmering

            • Open the lid and mix well using a ladle.
            • Mash the lentils using a potato masher.
            • Now, add 1 c water to the dal and stir to combine.
            • Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins.
            • Towards the end, garnish with finely chopped coriander leaves.
              instant pot vegan dal makhani stepwise

            Serving

            • Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.
              instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

            For Instant Pot & Air Fryer Recipes

            Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

            Disclaimer

            Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

            Indian Meal Plans-Vegetarian Meal Plan 1

            By 2 Comments

            Indian meal plans, ideas for meal planning for the week, and healthy recipes. 

            What is meal planning?

            Have you ever wondered why cooking on a daily basis can be so stressful? Yes, I mean it. In an average Indian family, we cook almost 3 meals a day and most are from scratch. Smoothies, toasts and cereal are a very recent development. It is still unheard of, in many homes.

            Let me tell you a secret. The fact that you do not know what to cook is more stressful than the cooking process. Just imagine- you open the fridge and veggies stare at you. But you do not know what to cook or where to start? This is one of the most frustrating moments, especially for working people.

            Indian meal plans- Vegetarian meal planning ideas for the week

            Enter meal planning. You buy your grocery, fruits and veggies on Saturday. And decide on the week’s menu on Sunday morning. This way, you will have lots of time to prepare for the weekly meals. Small things, when prepped ahead, can make a huge difference. 

            Not only does meal planning help save time but it also helps minimize food waste. When you have a clear idea of what to buy and what is in stock, every week, this helps to understand how much has to be restocked and what has to be refilled.

            Tips to make meal planning a breeze

            Cooking meals at home from scratch is not only economical but also a healthy lifestyle. We know what goes into our meals. This also means we can cut down on snacking and eat healthier. Healthy eating definitely means happy living.

            Here is a list of things that you can keep handy in your pantry or fridge to save time over the week:

            1. Ginger garlic paste
            2. Tamarind paste 
            3. Idli and dosa batter
            4. Chapati dough ( keeps well for 2 days when you wrap it in cling wrap and store it in a pyrex)
            5. Idli podi
            6. Some chutneys to eat with Idli and Dosa
            7. Nut butter
            8. Yogurt

            Prep Work

            If you are someone who prefers planning the menu for the next day the previous night, even then this will work for you. I prefer chopping veggies over the weekend and storing them in the fridge. Idli dosa batter is also something I grind on Sunday. Apart from this, a little work the previous night can make your life easier.

            For this week, I have already made my batter and tomato thokku. 

            Prep work on previous nights

            On Sunday Night

            1. Roast peanuts.
            2. Chop zucchini.
            3. Make watermelon juice and refrigerate.
            4. Knead the dough for Rotis.

            On Monday night

            1. Clean and prep curry leaves.
            2. Set yogurt.
            3. Shred carrots.
            4. Make Palak Paratha dough, wrap in cling wrap and place it in a fridge-safe box. Refrigerate.

            On Tuesday night 

            1. Prep the overnight oats, transfer to a jar and refrigerate.
            2. Make the dressing for the salad and refrigerate.
            3. Chop veggies except onion& garlic for the fried rice.
            4. Cook rice for fried rice.
            5. Set yogurt if needed.
            6. Make the instant mango pickle.

            On Wednesday night 

            1. Shred and freeze coconut for the Ragi Puttu
            2. Chop all veggies except onions for upma.

            On Thursday Night

            1. Soak for Adai.
            2. Wash drumstick, carrots and beans.

            On Friday Night

            Sit back and relax. Make sure to recharge yourself on Saturday too before you begin work for the next day.

            Please remember that these meal plans are only a guide. You need not follow it to the T. This is just like a rough menu idea for the week. There are bound to be some hitches or it may even turn out that you may have to eat out.  Use this meal plan and tweak it as you see fit to make it work for you.

            Get this week’s meal plan here-

            Indian Vegetarian Meal Plan and Grocery List For This WeekDownload

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            Day/ MealBreakfastLunchDinner
            MonMillet Idli +
            Peanut Chutney+ Watermelon Agua Fresca            		 Roti+
            Zucchini Channa Dal Chopped Mangoes            		Kanda Poha
            TuesMillet Dosa+ Tomato Thokku Curry leaves rice+
            carrot raita
            Brinjal Podi Curry
            Sliced Cukes+ Oranges            		Palak Paratha+
            Zucchini Raita+
            Tomato Thokku
            WedChocolate Peanut Butter overnight oats+
            leftover watermelon juice            		Thai Basil fried rice+ Cucumber saladChilled curd semiya+
            Instant mango pickle
            Thur Ragi Puttu +
            Banana Gulkand Milkshake            		Lemon Rice+
            Vazhakai Varuval            		Vegetable wheat rava upma+
            yogurt+
            Mango Milkshake
            FriAdai +
            tomato chutney             		Rice+
            Drumstick Sambar+ Carrot beans poriyal            		Uthapams with
            leftover batter &chutney
            SatMasala kichdi+
            Coconut chutney            		Rice +
            leftover sambar+
            Onion rasam            		Leftover Adai batter+ yogurt
            SunAvocado sandwichesFlexLeftovers from lunch

            Instant Pot Veg Pulao – Easy Vegetable Pulao

            By 2 Comments

            Instant Pot Veg Pulao is an easy one-pot vegetable and rice medley. This is a vegan pilaf with fragrant basmati rice, veggies, and whole spices. In our family, this Pilaf features on our weekly meal plans once every week. Quick and easy to rustle up, we love this vegetable-loaded rice with a light curry or dal.

            instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

            Before I share how to make mixed vegetable pulao in the Instant Pot, let me tell you why you should absolutely rely on this recipe-

            Works for everyone- for dorm-cooking, bachelor-cooking, and for anyone who is tired but still wants to rustle up a healthy meal.

            Vegan-friendly and gluten-free.

            Comes together in less than 10 mins of hands-on cooking.

            Feeds a crowd easily.

            Makes for a filling school or work lunch.

            [feast_advanced_jump_to]

            Ingredients- Substitutes and Replacements

            We are going to be using whole spices, veggies and aromatic Basmati rice. 

            Instant pot veg pulao ingredients

            Basmati rice- While this is the most ideal choice for any Pulao, Jasmine rice and good old Sona Masuri will work too. For cooking Jasmine rice pulao, follow the timings for cooking Jasmine rice from our Thai Basil fried rice recipe.

            Whole spices- While I have used a combination of whole spices here, you can adjust them based on whatever is available in your pantry. Generally, I do not like adding cumin seeds to veg pulao. Somehow, I feel it begins to taste like Jeera rice. But you can add cumin seeds if you like the flavor. I highly recommend adding cloves, bay leaf, and cardamom though.

            Mint leaves- Fresh mint gives a beautiful aroma to the Pulao. You can also use crushed dried mint instead. Use 1/2 tsp crushed dried mint for this recipe.

            Veggies- A combination of carrots, green peas and beans works very well every time in this recipe. You can also add cauliflowers, potatoes, broccoli florets and chunks of paneer. If you are adding paneer, add it after the Pulao finishes cooking. Adding it along with rice and veggies while they cook, will make the Paneer rubbery and chewy.

            Frozen veggies for Pulao- I chop the veggies while the rice soaks. But you can also use frozen mixed vegetables to make this Instant Pot Vegetable Pulav. Use 1.25 c frozen mixed veggies. You need not thaw the veggies. Just add them as they are, after the onions are sauteed.

            Spice powders

            In a typical restaurant-style veg pulao, they do not add any spice powders. However, you can also add ground paprika/ cayenne ( red chili powder) instead of green chilis in this recipe. You will need 1 tsp of ground paprika or red chili powder for this. Use cayenne pepper if you want a spicier version.

            A sprinkle of Garam Masala after the veggies are sauteed will also give a nice flavor to the pilaf. You can even add store-bought Pulao masala instead of Garam masala. Use 1/2 tsp of Garam masala or Pulao Masala for this recipe.

            For a richer version of this easy veg pulao, add cashews and raisins fried in oil/ ghee in the end as a garnish.

            Vegan Rice Pilaf with Vegetables

            This is a naturally vegan recipe for Instant Pot Veg Pulao. You can use any neutral vegetable oil or cold-pressed coconut oil for making this. In case you are not looking to make this vegan, add ghee or butter for this pilaf.

            Variations

            Here are some combinations you can use to make this Pulao-

            Use just potatoes to make an Instant Pot Potato Pulao. Add spice powders like ground coriander, garam masala or Pav Bhaji masala in this version.

            Add some broccoli florets or cauliflower florets along with peas instead of adding all the veggies. A combination of ground turmeric, paprika and garam masala works beautifully for this version. For a better idea, check out our cauliflower peas pulao recipe.

            Method

            Soaking the rice

            Before you begin making this, we need to soak the rice. For this, we need to wash our aromatic Basmati rice under running water until water runs clear. This is an important step in making fluffy pulao. 

            Washing the rice well gets rid of the starch. This in turn prevents the rice from sticking to the pot and gives us a fluffy pulao.

            Place the basmati rice in a colander. Wash under running water until water runs clear. Combine the washed rice with 1.25 cups water and soak for 10 mins. While the rice is soaking, prep the veggies.

            Making Instant Pot Veg Pulao 

            Cooking on Saute Mode

            Place the inner pot in the IP. Turn on Saute mode on Normal for 7 mins. Wait for the display to read HOT. When hot, add the oil to glaze the pot. Add the whole spices to the pot and saute for 20 secs. Next, add slit green chilis and ginger garlic paste.

            Immediately, tip in the finely chopped onions and mix well. Cook this for 1.5 to 2 mins until the onions turn pink and soft. 

            Add salt next and mix well. At this stage, add the mint leaves and veggies. Mix well to combine. Continue cooking on saute mode for 2 mins. Add the soaked rice along with the water.

            Stir to combine. Add the lemon juice and Kewra Pani ( Screwpine extract) and mix. Allow the water to begin to boil. Press cancel button to end the cooking process in Saute mode.

            Pressure cooking

            Ensure that the sealing rid is fitted properly in the IP lid. Close the IP and turn the valve to sealing position. Turn on the Pressure cook mode on low pressure for 5 mins. Allow the cooking cycle to complete.

            Natural Pressure Release

            When the cooking cycle has completed, wait for the pressure to release naturally. It took 18 mins for me. When the pin falls down, you will know that the pressure has released.

            Fluffing and serving

            Now open the lid and fluff the pulav by mixing gently. Serve hot.

            instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter. A kid reaches out to take some carrots off the bowl.

            Recipe Notes

            1. Please follow the soaking time, cooking time and pressure release method to get the perfect results. Over soaking rice or cooking for longer than mentioned here will make the pulao mushy.
            2. You can easily double this recipe. For 2 cups of basmati rice, you will need 2.5 c water. 
            3. Follow the same recipe and instructions to make vegetable pulao in a Mealthy Multipot or any electric pressure cooker.
            4. I generally do not use the RICE mode for cooking any Basmati rice based dishes in my IP. In my experience, delicate rice varieties like Basmati cook better in Manual mode. Also, in the Manual mode ( Pressure Cook mode), its easier to adjust cooking time, temperature and pressure levels.

            Pressure Cooker Veg Pulao

            Say, you do not have an IP. You can still make this in a regular pressure cooker. Skip soaking the rice for this version. Heat a 3 liter heavy bottomed pressure cooker and follow all the instructions mentioned till closing the IP lid. Use a medium flame to saute onions and veggies.  

            After adding the rice and water, close the lid of the PC. Put the weight on and cook on low flame for 1 whistle. Wait for the pressure to release naturally. Once done, open and fluff with a fork.

            Explore Pulao Recipes

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Instant Pot Veg Pulao? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

            instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

            instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.
            Print Recipe
            5 from 2 votes

            Instant Pot Veg Pulao

            Quick and easy one pot vegetable pulav made in the Instant Pot.
            Prep Time10 minutes
            Cook Time5 minutes
            Pressure Release Time18 minutes
            Course: Main Course, Mains
            Cuisine: Indian, North Indian
            Servings: 2

            Equipment

            • Instant Pot 6 qt

            Ingredients

            • 1 c Basmati rice
            • 1.25 c Water
            • 1.5 tbsp Vegetable oil
            • 2 cloves
            • 1 bay leaf
            • 1/2 inch cinnamon stick
            • 1 mace
            • 1 star anise
            • 2 green cardamoms
            • 1.25 tsp Ginger garlic paste
            • 1 c finely chopped onions
            • 1.25 tsp Salt or to taste
            • 10 to 12 fresh mint leaves
            • 1/4 c frozen or fresh green peas
            • 1/2 c cubed carrots
            • 1/2 c finely chopped french beans
            • 1/2 tsp Lemon juice
            • 1/2 tsp Screwpine extract optional but recommended

            Instructions

            Soaking the rice

            • Place the basmati rice in a colander.
            • Wash under running water until water runs clear.
            • Combine the washed rice with 1.25 cups water and soak for 10 mins.
            • While the rice is soaking, prep the veggies.

            Making Instant Pot Veg Pulao

              Cooking on Saute Mode

              • Place the inner pot in the IP.
              • Turn on Saute mode on Normal for 7 mins.
              • Wait for the display to read HOT.
              • When hot, add the oil to glaze the pot.
              • Add the whole spices to the pot and saute for 20 secs.
              • Next, add slit green chilis and ginger garlic paste.
              • Immediately, tip in the finely chopped onions and mix well.
              • Cook this for 1.5 to 2 mins until the onions turn pink and soft.
              • Add salt next and mix well.
              • At this stage, add the mint leaves and veggies.
              • Mix well to combine.
              • Continue cooking on saute mode for 2 mins.
              • Add the soaked rice along with the water.
              • Stir to combine.
              • Add the lemon juice and Kewra Pani ( Screwpine extract) and mix.
              • Allow the water to begin to boil.
              • Press cancel button to end the cooking process in Saute mode.

              Pressure cooking

              • Ensure that the sealing rid is fitted properly in the IP lid.
              • Close the IP and turn the valve to sealing position.
              • Turn on the Pressure cook mode on low pressure for 5 mins.
              • Allow the cooking cycle to complete.

              Natural Pressure Release

              • When the cooking cycle has completed, wait for the pressure to release naturally.
              • It took 18 mins for me.
              • When the pin falls down, you will know that the pressure has released.
              • Fluffing and serving
              • Now open the lid and fluff the pulav by mixing gently.
              • Serve hot.

              Video

              Notes

              Please note that the timings for Instant Pot cooking may vary if you live in a higher altitude location.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Chinese Cucumber Salad- Smashed Cucumber Salad

              By Leave a Comment

              Chinese cucumber salad- Crispy umami-packed bites of refreshing cool cucumbers. Just the perfect salad for a hot day. Take this salad to that barbeque party or serve it up as a side dish with a simple Asian meal featuring fried rice or noodles and I m sure the meal will be loved and relished.

              chinese cucumber salad served in a white bowl placed on a blue napkin. Cilantro and salad spoons by the side.

              Cucumber salad in pretty much every possible way is so IN right now. Cucumber salad in all forms- smashed cucumber salad, crushed cucumber salad, you name it and it’s there. There are recipes that call for black vinegar in the dressing too.

              Basically, it is the cucumber gate crashing at every salad party, only in a good way. 

              We love cucumbers and I always have a few stashed away in my fridge. It is forever hot in Singapore and crunchy cukes have always been our go-to snack since we moved here. So, why not a cucumber salad, eh?

              This Chinese cucumber salad was a surprise. Never in my wildest dreams did I imagine Soy, Chili oil and garlic to add so much flavor and depth to something so simple as a cucumber. Guess, we have done tofu, paneer and rice with all the umami. It is time to give cucumbers the much-needed umami makeover too.

              Ingredients

              chinese cucumber salad ingredients

              The main ingredient here is cucumber. I have used Japanese cucumbers but pretty much any variety should work. Choose cucumbers that are tender and those that have fewer seeds. Otherwise, use a corer and remove the seeds and proceed with the recipe.

              Other cucumbers that work well here- Persian cucumbers, English cucumbers.

              The dressing is pretty much straightforward. All things Umami come together to make for a lip-smacking dressing that reminded me of our Thai style vinaigrette.

              And I have used the same dressing to whip up tofu puff salad. Tell me in the comments if you would love to see the recipe.

              Recipe Notes

              1. One step will make or break this salad- salting the cucumbers. You absolutely must salt the cucumbers and let them sit for 1 hour before you begin making this salad. Salting helps remove the water from the cucumbers, which means your salad wont become soggy or watered-down after chilling it.
              2. Adding chili oil to the salad has been a game-changer for me. Ever since I tried it in this salad, I have been adding chili oil to pretty much any Asian-inspired dish I make. A word of warning though- Chili oil is super spicy. So go ahead and add it only if you can handle the heat. If you think this is not your game, then try adding red pepper flakes.
              3. Using the right number of garlic cloves is what makes this salad worth all the hype. Too much of it and you will have something like garlic salad. Too little and it simply won’t make the cut.
              4. To make an exemplary Chinese cucumber salad, be sure to add lots of fresh cilantro.

              Method

              Prep the cucumbers

              Wash and pat dry the cucumbers. Core them using a vegetable corer and scoop out all the seeds. Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them. Now cut them into thick diagonals using a knife.

              Salting 

              Place all the smashed cucumbers in a bowl and add some salt. Toss well and transfer to a colander. Keep the colander over a bowl and let it rest for 1 hour.  This will draw out all the water from the cucumbers. After an hour, discard the water collected. Alternatively, you can make some cucumber lemonade with that water too.

              Refrigerate the cukes during this time. That way, we can serve this salad cold immediately.

              Wash the cucumbers under running water. This will wash away all the excess salt. 

              Dressing

              Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl. Whisk well. Add 1 tsp toasted white sesame seeds to this and mix well. 

              Putting the salad together

              Place the cucumbers in a wide bowl. Pour the dressing over it. Add finely chopped cilantro and remaining toasted sesame seeds. Drizzle the chili oil and combine well.

              Serve immediately.

              Explore More Salad Recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Wheat Kulcha? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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              Chinese Cucumber Salad

              Refreshingly delightful cucumber salad packed with Umami.
              Prep Time1 hour 10 minutes
              Course: Appetizer, Salads
              Cuisine: Asian, Chinese
              Servings: 2

              Ingredients

              • 400 g Japanese cucumbers
              • 1 tsp Sea salt

              For the dressing

              • 1.5 tbsp rice vinegar
              • 3 tsp light soy sauce
              • 2 tsp sesame oil
              • 2 tsp Palm sugar Or use any dark brown sugar
              • 4 cloves garlic grated
              • 1 tsp Toasted white sesame seeds

              To serve

              • 3 tbsp finely chopped coriander leaves
              • 1 tsp toasted white sesame seeds
              • 2 tsp Chili oil

              Instructions

              Prep the cucumbers

              • Wash and pat dry the cucumbers.
              • Core them using a vegetable corer and scoop out all the seeds.
              • Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them.
              • Cut them into thick diagonals using a knife.

              Salting

              • Place all the smashed cucumbers in a bowl and add some salt.
              • Toss well and transfer to a colander.
              • Keep the colander over a bowl and let it rest for 1 hour.
              • This will draw out all the water from the cucumbers.
              • After an hour, discard the water collected.
              • Refrigerate the cukes during this salting process
              • Wash the cucumbers under running water. This will wash away all the excess salt.

              Dressing

              • Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl.
              • Whisk well.
              • Add 1 tsp toasted white sesame seeds to this and mix well.

              Putting the salad together

              • Place the cucumbers in a wide bowl.
              • Pour the dressing over it.
              • Add finely chopped cilantro and remaining toasted sesame seeds.
              • Drizzle the chili oil and combine gently.
              • Serve immediately.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Rava Dosa -Instant Onion Rava Dosa

              By 8 Comments

              Rava Dosa; Lacy crisp South Indian style semolina crepes. This is an instant Rava Dosa recipe and can be made in a pinch. These semolina crepes are pure South Indian breakfast bliss when served with coconut chutney and Sambar. 

              This is a very popular Dosa in most South Indian restaurants. They also serve this with the Potato masala that is usually served with Masala Dosa. 

              crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.

              Dosa is a staple in most South Indian homes. The traditional Dosa batter has rice and urad dal. This is a fermented batter and making this is like a ritual in my house. There is always a sense of calm that familiar ritualistic habits bring. For me, grinding my weekly stash of Dosa batter is one.

              What happens when I do not grind a batch of batter? I resort to Instant Dosa recipes like this. These golden Dosas are an indulgence that happens typically for breakfast on Saturdays. We wake up late, have a big breakfast of Rava dosa and some chutney. All this is followed by steaming hot cups of chai.

              Today, I will be sharing how to make the best Rava dosas that are like the ones you order in a restaurant. In this post, I will also try to include all the tips for someone who is trying their hands at making Rava dosa for the first time.

              [feast_advanced_jump_to]

              Ingredients

              Key ingredients- Semolina, rice flour, Maida

              We are going to be using a combination of Rava rice flour maida today. Apart from this, we will be adding some whole spices, nuts and water. Making Rava dosa without Maida will not give you the same texture and taste as that of a restaurant-style Rava dosa.

              But if you are wary about including Maida in your diet, you can substitute Maida with whole wheat flour in the same quantity.

              What Rava to use? 

              Instant Rava Dosa recipe uses Bombay Rava. Choose a finer variety for some amazing lacy crisp Rava Dosas. Chirotti Rava, for instance, works beautifully in this recipe. Do not worry if you are unable to find the finer variety. Regular Bombay Rava works just fine as well.

              Tips to make the best Rava Dosa

              Consistency of the batter– The first step to make those lacy and crispy dosas is to get the batter in the right consistency. Unlike traditional dosa batter, this batter is watery and thin. To test whether the batter is of the right consistency, first pour a ladle of batter on a preheated Tawa. If the dosa does not have holes on the surface and is thick, then the batter is thick. Dilute the batter with 1/4 c water and test again. 

              After making the batter- Allow it to rest for 30 mins. Resting the batter give you a smooth batter. Smooth batter means easier pouring and crispier dosas.

              The heat of the Tawa- Many people assume that a nonstick pan is easier to use when making instant dosas. This s not true. Let me explain why. It is very difficult to control the heat in a non stick pan. It tends to heat up very quickly and cools down very quickly too. When the Tawa is too hot, the dosa may stick to the pan. 

              For Rava Dosa, we need to maintain a consistent heat. If the Tawa is not in the right temperature, the dosas will tear or stick to the Tawa. How to tell if the Tawa is heated up correctly? Take a tbsp of batter and pour it on the Tawa. If it sizzles immediately, your Tawa has heated up correctly.

              To get the best sooji dosa, use a cast iron griddle or an iron griddle. Maintaining and controlling heat is easier. Also, crispy dosa guaranteed!

              Dosa Making Tips

              Before making every dosa– Mix the batter well. If you find that the batter is becoming thicker, dilute it with 1/4 c water. Scrub a cut onion on the Tawa before every dosa. Crank up the flame while pouring the batter. The Tawa has to be sizzling hot while we pour the batter. But the Tawa should not smoke.

              Pouring the batter– Do not use a ladle to pour the batter on the Tawa. Yep. Use a tumbler or a measuring cup with a handle instead. Begin with the outer edges of the Tawa and proceed to the middle. 

              After you pour the batter- lower the flame to medium and wait till you see no more raw batter on the surface. Now, drizzle oil around the edges and inside a few holes on the Dosa and continue to cook till edges crisp up and become golden. You can see through the dosa when this happens. Always cook these instant semolina dosas on medium flame and ensure that you pour batter on a hot tawa.

              Once dosa is cooked- Do not flip! Yep. Rava dosa is best when cooked on one side. Unlike our regular Dosas, we will not flip these. 

              crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.

              Variations

              Use this recipe like a template. You can make several variations with this batter. Try making Rava Podi Dosa with our Idli Podi. Or stuff the dosa with our traditional potato filling to make Rava Masala Dosa. 

              In this post, I have shared how to make Onion Cashew Rava Dosa aka Rava Mundhiri Dosa. 

              There are some things that should always feature in this recipe. Finely chopped cilantro and ginger are two of those. The dosa will taste flat without these ingredients.

              Method

              Making Instant Rava Dosa Batter

              In a bowl, combine the Rava, Maida and rice flour along with salt. Add cumin seeds, whole pepper corns and ginger to this. Mix well using your hands.

              Now, add 1 cup water at a time and mix into a free-flowing lump-free batter. For the quantity of flour I have given here, I used about 6 c water. Depending on the quality of your flour, you may need 1 c more or less of water.

              When you are mixing the batter, always go with the lesser quantity of water. Start with adding 1 c water and go on till 4 c. After the 4th cup, start adding water by 1/2 c to mix the batter. 

              Your batter should be thin and watery. It should literally pour down like water when poured from a ladle.

              After adding the water and mixing the batter, add the finely chopped coriander leaves and cashews. When adding cashews, chop them very finely. Now, allow the batter to stand for 30 mins.

              This s how the batter will look after 30 mins. The flour mixture would have absorbed some of the water. You can see that the flours have settled at the bottom too. Now, using a ladle, mix well. You can also use a balloon whisk. After mixing well, if you find the batter thick, then dilute the batter with 1/4 to 1/2 c water.

              Now, let s make the dosas.

              Making Rava Dosa

              Heat a cast-iron or iron griddle. The pan should not be smoking hot. It should be hot enough for you to hear the sizzle. 

              To test this, sprinkle 1 tsp water on the tawa. It should sizzle immediately and quickly evaporate. 

              Once the Tawa is ready, mix the batter well. Pour 3/4 c of the batter on the tawa. Begin with the outer edges of the Tawa and quickly proceed to the center. Lower the flame. And wait till you see no more raw batter on the surface. 

              At this stage, drizzle oil around the edges. Continue to cook on low flame until the edges become crispy and golden brown. Once done, sprinkle finely chopped onions over the dosa. Do not flip the dosa. Fold and serve hot.

              It takes around 2- 3 mins for each dosa to cook. This is a slow process and you will get the best results when you do not rush the process. A low flame, while the dosa gets cooked, will give you beautifully thin, lacy, and crispy golden Dosa.

              Explore More Dosa Recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Onion Rava Dosa? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this

               

              crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.
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              Rava Dosa

              Thin, lacy and crisp south Indian style semolina crepes. Instant dosas with Sooji.
              Prep Time10 minutes
              Cook Time3 minutes
              Standing Time30 minutes
              Course: Breakfast, Breakfast/ Brunch
              Cuisine: Indian, Indian- South, South Indian
              Servings: 12 Dosas

              Ingredients

              • 1 c Bombay rava ( Semolina/ Sooji/ Vella Ravai)
              • 3/4 c Maida ( All purpose flour)
              • 3/4 c Rice flour
              • 1.5 tsp Cumin seeds
              • 2 tsp Whole black peppercorns
              • 2 to 3 tsp Salt or to taste
              • 5 o 6 c Water
              • 3 tbsp very finely chopped cashews
              • 1/4 c finely chopped coriander leaves

              For making dosas

              • 1.5 to 2 tsp Oil for each dosa
              • 1 c very finely chopped onions around 2 tbsp finely chopped onions for each dosa

              Instructions

              Making Instant Rava Dosa Batter

              • In a bowl, combine the Rava, Maida and rice flour along with salt.
              • Add cumin seeds, whole pepper corns and ginger to this. Mix well using your hands.
              • Now, add 1 c water at a time and mix into a free-flowing lump-free batter.
              • For the quantity of flour I have given here, I used about 6 c water.
              • Depending on the quality of your flour, you may need 1 c more or less of water.
              • When you are mixing the batter, always go with the lesser quantity of water.
              • Start with adding 1 c water and go on till 4 c.
              • After the 4th cup, start adding water by 1/2 c to mix the batter.
              • Your batter should be thin and watery. It should literally pour down like water when poured from a ladle.
              • After adding the water and mixing the batter, add the finely chopped coriander leaves and cashews.
              • When adding cashews, chop them very finely.
              • Allow the batter to stand for 30 mins.
              • After 30 mins, the flour mixture would have absorbed some of the water. You can see that the flours have settled at the bottom too.
              • Now, using a ladle, mix well. You can also use a balloon whisk.
              • After mixing well, if you find the batter thick, then dilute the batter with 1/4 to 1/2 c water.

              Making Rava Dosa

              • Heat a cast-iron or iron griddle. The pan should not be smoking hot. It should be hot enough for you to hear the sizzle.
              • To test this, sprinkle 1 tsp water on the tawa. It should sizzle immediately and quickly evaporate.
              • Once the Tawa is ready, mix the batter well.
              • Pour 3/4 c of the batter on the tawa. Begin with the outer edges of the Tawa and quickly proceed to the center.
              • Lower the flame. And wait till you see no more raw batter on the surface.
              • At this stage, drizzle oil around the edges.
              • Continue to cook on low flame until the edges become crispy and golden.
              • Once done, sprinkle finely chopped onions over the dosa.
              • Do not flip the dosa. Fold and serve hot.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Instant Pot Corn On The Cob- Pressure Cooker Corn On Cob

              By 1 Comment

               
              corn on the cob made in the instant pot and served on a black plate. IP in the background

              Instant Pot Corn on the cob is the quickest way to get to that juicy corn. Period.

              It is summer officially and every way else. The temperature is soaring and I m already dreading June. But there are some things beautiful about Summer. Like corn.

              The last week when I hit the farmers markets, I discovered ears of golden corn, freshly picked and displayed so beautifully. I was compelled to buy a few. 20 mins and 4 ears of corn later, I came home and reached out for my Instant pot. 

              Cooking corn on the cob is not rocket science. All that matters is that we pick them ears of corn fresh and cook them just right. Timing, my friends, is the key here. With an instant pot and its in-built timer function, this becomes such a breeze.

              [feast_advanced_jump_to]

              How to buy corn?

              Look for these 

              Vibrant green husks. Avoid pale green, yellow or brown husks.

              Lots of silk. The more the silk, the fresher the corn. And these strands of corn silk must look golden and feel soft and moist. Brown strands mean that the corn is not fresh.

              Stems or the stalks must be moist and again a pale yellow. Brown stalks indicate that the corn is not freshly plucked and it has been a while since it came out to visit the market.

              And finally the kernels- Must be tightly arranged together and should look yellow, plump and juicy.

              Ways to cook corn

              You can cook corn in many ways. Sweet corn can be grilled, boiled or steamed. Pressure cooking corn in the easiest and quickest method. While you can cook sweet corn in an open pan, this takes time and effort.

              Pressure cooker corn on the cob and Instant Pot corn on the cob are two of the quickest ways. Another advantage when you cook corn in this way is that you can cook a big batch.

              All you need to cook corn perfectly using a pressure cooker is fresh ears of corn, fresh water and salt. And an Instant Pot or a pressure cooker, of course.

              No matter what you do, do not overcook corn. Over cooked corn is dry, rubbery and loses all its flavors and sweetness.

              Pressure cooker Corn

              If you are from India, it is highly likely that you have a pressure cooker or two in the kitchen. This is the most frequently used gadget ever in any Indian kitchen. To make pressure cook corn in a traditional stovetop pressure cooker, all you have to do is-

              First, tear out the husks. Pull out all the silk and wash the corn thoroughly. Make sure you get rid of all the silk before you cook. After you clean and prep the corn, cut the corn into halves. 

              In a 3-liter pressure cooker, you can cook up to 3 medium-sized ears of corn and in a 5-liter pressure cooker, 5 corns will fit in comfortably. Cut the corns in halves. Add 5 c water to your 3 liter pressure cooker and 4 tsp salt. Add the corn pieces.

              Ensure that the gasket is in place. Now close the lid of the cooker and put the valve on. Cook on a medium flame for 3 whistles. Wait for the pressure to release naturally.

              To make corn in a 5-liter pressure cooker, combine the corn halves with 8 cups of water and 5 tsp salt. Ensure that the gasket is in place. Now close the lid of the cooker and put the valve on. Cook on medium flame for 3 whistles. Wait for the pressure to release naturally.

              Instant Pot Corn

              You will need 2 c water, a tall trivet and a 6 qt Instant pot to make corn on the cob in the Instant Pot. 

              Prepping the corn

              First, tear out the husks. Pull out all the silk and wash the corn thoroughly. Make sure you get rid of all the silk before you cook. Cut the corn into halves if they are too long to fit in to the IP comfortably. Use a sharp knife to do this.

              Arranging the corn

              Add 2 c water to the inner insert of your 6 quart IP. Place a tall trivet inside it. Now, place the inner pot into the IP. 

              Arrange the corn on the trivet like you see in the picture below. In this picture, you can see that my corn is bruised slightly. I accidentally dropped the corn and this happened. That is how tender my ears of corn were!

              corn on the cob in the instant pot

              Ensure that the sealing ring is fit correctly. Now, close the lid and set the valve to sealing position.

              Switch on the IP. Turn on Pressure Cook mode on High Pressure for 2 mins. Wait for the cooking cycle to complete.

              corn on the cob made in the instant pot

              Wait for 5 mins before doing a Quick Pressure Release. To quick release pressure in Instant Pot, turn the valve carefully to the venting position. Make sure you wear gloves and keep your face away from the vent when you do this.

              Remove the cooked corns with a pair of tongs. Brush them with butter and your favorite seasonings before you serve. 

              corn on the cob made in the instant pot and served on a black plate. Lime wedges, paprika and salt by the side

              Try these ways to dress up your corn

              1. Lime, salt and chili
              2. Smoked paprika and salt
              3. Sriracha+ Mayo
              4. Garlic butter
              5. Parmesan butter

              And here is an Indian-style Corn on the cob. This has tamarind sauce+ paprika +salt

              Just bought an Instant Pot?

              Explore more Instant Pot recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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              Instant Pot Corn On The Cob

              How to make the juiciest perfect corn on the cob in an Instant Pot?
              Prep Time10 minutes
              Cook Time2 minutes
              NPR time5 minutes
              Course: Snacks
              Cuisine: American, International
              Servings: 4 ears of corn

              Equipment

              • Instant Pot
              • Tall trivet

              Ingredients

              • 4 ears fresh sweet corn
              • 2 c Water

              To serve

              • 2 tsp Butter
              • 1/2 tsp Salt or to taste
              • 2 wedges Lime or lemon

              Instructions

              Cleaning the corn

              • Discard the husks from the corn and tear away all the silk. Make sure there are no threads.
              • Wash the corn well under running water.
              • Cut the corn into halves if you desire.

              Placing in the instant pot

              • Pour 2 c water in the inner insert of your IP.
              • Place a tall trivet in the inner insert.
              • Place the inner vessel with the trivet in your IP.
              • Now, arrange the ears of corn in layers on the trivet.
              • Ensure that the sealing ring is properly inserted to the IP lid.
              • Close the IP, turn the valve on the lid to the sealing position and switch it on.

              IP Cooking time and method

              • Switch on the pressure cook mode on high pressure for 2 mins.
              • Allow the cooking cycle to complete.
              • Allow 5 mins of natural release pressure.
              • After 5 mins, carefully quick release pressure by turning the valve from sealing to venting. Wear a glove and keep your face away while you do this.

              Serving

              • Remove the cooked corn using a pair of tongs.
              • Brush with butter, salt and lime.
              • Serve hot.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Wheat Kulcha- Wheat Kulcha Without Yeast

              By 4 Comments

              Whole wheat kulcha – Soft and fluffy whole wheat garlic Kulchas made on stove top. This is a no yeast recipe and is so simple to make. 100% whole wheat kulcha bread is not complicated at all!

              https://www.goodhousekeeping.com/health/diet-nutrition/a33667216/barley-health-benefits/

               

              I am not very fond of eating flatbreads in a restaurant. Gujarat hotels offer so many varieties but honestly, there s not much of a difference among any of them. I prefer kulchas because they are simple to make and do not involve the addition of yeast. And I love making them at home. Making bread brings a sense of joy and fulfillment. It does not matter if it is flatbread or the regular loaf.

              To see those pieces of bread puffing up on the Tawa speckled with brown spots is a delightful experience for me and I consider it an indulgence. I made these kulchas with whole wheat flour. The outcome was fluffy soft kulchas with garlic flavor. H devoured it and that only indicated how much he loved it. I serve kulchas with something spicy and flavourful like Kadai Paneer or we eat it with healthy and green Saag Paneer

              [feast_advanced_jump_to]

              What is the basic difference between a Kulcha and a Naan?

              The most basic difference between these two flatbreads is the leavening agent. Naan almost always has yeast added to the dough. Kulcha on the other hand may be leavened or unleavened, depending on where it comes from. And then there is the stuffing.

              Traditionally, both kulchas and naan are made with Maida or refined flour. My version is a whole wheat kulcha recipe with loads of flavors. Since this is a whole wheat version, the Kulchas tend to be a light brown shade as compared to those Kulchas made with Maida.

              Kulchas may or may not be stuffed with a filling. Amritsari Kulchas are filled with potatoes or paneer. Another difference is in the way they are shaped. Naan is slightly oblong whereas Kulchas are rounder. 

              Making ahead, freezing kulchas and storage

              How to freeze kulchas?

              If you plan to freeze kulchas, I suggest cooking them briefly, for about 30 secs on each side. And then allow them to cool. Separate each Kulcha with a sheet of parchment paper. Make sure the topmost and bottom-most kulchas in the pile are covered with parchment paper too.

              Place them in a zip-loc bag and freeze. Don’t forget to label it with the correct dates. These keep well in the freezer for up to a month. When you want to use these frozen kulchas, do not thaw them. Instead, bring them out. Heat a Tawa or griddle and cook them immediately after you take them out from the freezer.

              Leftovers

              Fully cooked kulchas keep well in the fridge for up to 4 days. Just place them in a Ziploc bag and refrigerate.

              You can also freeze cooked kulchas for up to 1 month. Use the same method as described above. 

              Reheating kulchas is so easy. You can do this in an oven preheated to 180 C or on a preheated Tawa or Griddle.

              Making Ahead

              You can knead the dough and let it rest overnight if you plan to make it the next day.

              Variations 

              When it comes to making wheat kulchas, you can experiment with different flavors. You can add spice powders like Red chili powder ( paprika) to the dough for a spicier kulcha. You can roll the dough in sesame seeds and then make the kulchas. This way,you will have sesame seed speckled kulchas. 

              Another variation would be to use a mix of white and blacksesame seeds along with nigella seeds (Kalonji). Other herbs can also be added. Finely chopped coriander leaves is a very good alternative to the dried mint mentioned in this recipe.

              You can also stuff these Kulcha breads with finely chopped onions and spice powders to make stuffed onion Kulchas.

              Method

              Kneading wheat kulcha dough using a stand mixer

              wheat kulcha step by step kneading

              Place the wheat flour along with all the ingredients in the bowl of your stand mixer and combine well. Make a well in the center. Add all the wet ingredients and 1/4 c water into the bowl. Attach the dough kneading hook and begin kneading the dough.

              Wait for the dough to just come together. At this stage, add water little by little while the dough kneads.I used about 3/4 c water to make the dough.

              Knead on low speed for about 4 to 5 mins until you have a smooth, supple and slightly sticky dough. The dough will be a bit sticky and it should be that way. This is what makes Kulchas soft. 
              When the dough reaches this consistency, remove and set aside for 1 hour.

              As the dough sits, it absorbs the flavors of garlic and mint well here. The dough may turn slightly yellowish after resting and this is normal.

              Kneading by hand

              You can also knead the dough by hand. To do this, add all the dry ingredients to a bowl. Mix well and make a well in the center. Add all the wet ingredients except water to the flour mix.
              Use your hands and mix into a crumbly dough.Now, begin kneading by adding 1/4 c water at a time.

              When the dough becomes a soft but slightly sticky mass, stop kneading. Smear your hands with a little oil and knead until you get a smooth pliable dough. Takes about 5 mins. The dough will be a bit sticky and it should be that way. This is what makes Kulchas soft. And this is how a regular Paratha dough and Kulcha dough differ.

              Transfer the dough to a dry bowl or container and wrap with cling wrap. Let it rest for 1 hour.

              Rolling the kulchas

              When the dough has rested, remove the wrap and place the dough on a lightly floured surface.
              Divide into equal parts and make small balls. Keep the remaining dough balls covered with a damp kitchen towel to prevent them from drying out.
              Flatten and roll them into rounds. The rolled kulchas must be slightly thicker than regular Chapatis, around 1.5 mm thick. Use flour for dusting while you roll them.

              Cooking the kulchas

              Heat a tawa. Place one rolled kulcha at a time and cook on low flame. When you see small bubbles on the surface, brush a tsp of water on the kulcha and flip. Cook the other side till bubbles rise on the griddle side up. While you do this, place the grill mesh on flame. When the bubbles rise, immediately transfer the kulcha to the wire mesh. Cook as you would, a normal phulka. 

              When done, brush with butter and serve hot.

              whole wheat kulcha served on a wooden platter

              Explore more flatbread recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              Print Recipe
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              Whole wheat kulcha

              Soft and fluffy whole wheat Kulchas made on stove top. Kukcha recipe without yeast.
              Prep Time25 minutes
              Cook Time2 minutes
              Resting Time1 hour
              Course: Breads, Main Course, Mains
              Cuisine: Indian, North Indian
              Servings: 10 kulchas

              Equipment

              • Stand mixer
              • Griddle

              Ingredients

              For the dough

              • 2 c Whole wheat flour
              • 1/2 tsp Baking powder
              • 1/4 tsp Baking soda
              • 1 tsp Salt
              • 1 tsp Sugar
              • 1/4 c whisked fresh yogurt
              • 2 tbsp Vegetable oil
              • 2 tbsp grated Garlic
              • 1 tbsp crushed dried mint leaves
              • 1/2 tbsp Ghee
              • 1/2 to 1 c water for kneading

              For rolling the kulcha

              • 1/2 c Flour for dusting

              For cooking kulcha

              • 1 tsp Oil or ghee for cooking each kulcha

              For serving

              • 1 tsp Butter for serving

              Instructions

              Kneading using a stand mixer

              • Place the wheat flour along with all the ingredients in the bowl of your stand mixer and combine well.
              • Make a well in the center.
              • Add all the wet ingredients and 1/4 c water into the bowl.
              • Attach the dough kneading hook and begin kneading the dough.
              • Wait for the dough to just come together.
              • At this stage, begin adding water little by little while the dough kneads. Add 2 to 3 tbsp every time and not more than that.
              • I used about 3/4 c water to make the dough.
              • Knead on low speed for about 4 to 5 mins until you have a smooth, supple and slightly sticky dough.
              • When the dough reaches this consistency, remove and set aside for 1 hour.

              Kneading by hand

              • You can also knead the dough by hand.
              • To do this, add all the dry ingredients to a bowl.
              • Mix well and make a well in the center.
              • Add all the wet ingredients except water to the flour mix.
              • Use your hands and mix into a crumbly dough.
              • Now, begin kneading by adding 1/4 c water at a time.
              • When the dough becomes a soft slightly sticky mass, stop kneading.
              • Then smear your hands with a lil oil and knead until you get a smooth pliable dough. Takes about 5 mins.
              • Transfer the dough to a dry bowl or container and wrap with cling wrap.
              • Let it rest for 1 hour.

              Rolling the kulchas

              • When the dough has rested, remove the wrap and place the dough on a slightly floured surface.
              • Divide into equal parts and make small balls.
              • Flatten and roll them a little thickly into rounds. Your rolled kulchas must be around 1.5 -2 mm thick.

              Cooking the kulchas

              • Heat a tawa. Place one rolled kulcha and cook on low flame.
              • When you see small bubbles on the surface, flip and cook on the other side for 45 secs to 1 min. 
              • When it begins to puff, transfer it to a Roti mesh placed on the flame.
              • Continue to cook until the kulcha puffs up over the mesh. When done, remove and brush with butter.Serve hot.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Barley Dosa -How to make Barley Dosai?

              By 10 Comments

              Barley Dosa- Crisp and delicious dosas made with whole barley grains. This is a no rice dosa recipe.

              Barley dosa is a healthy, south Indian style crepe. Barley is a nutritious whole grain that is rich in fiber. I hooked on to this wonderful grain during my days in Baroda. While barley water is a very common drink during summers, I m always looking for new recipes to include barley in our diet.

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              Ingredients

              This dosa uses no rice. Yep. We are just going to be using regular pearl barley, fenugreek and urad dal to make our batter. If you are a bit skeptical about making this recipe using only barley, you can reduce the barley by 1 c and use 1 c idli rice in its place. 

              While choosing barley, make sure you choose the tanner varieties. White pearl barley works well but it undergoes a polishing process and they tend to remove the bran fully. Hence the slightly tanner variety of pearly barley is healthier.

              Read the benefits of barley here.

              Shelf life and storage

              This dosa batter works like our regular dosa batter only. After grinding the batter and fermenting it, store in clean air tight container in the fridge. Barley dosa batter keeps well for up to 3 days.

              Recipe Notes

              1. This recipe can easily be halved for making a small batch. If you want to make a smaller batch, use 1.5 c barley and 1/2 c urad dal along with 1/2 tsp fenugreek seeds.
              2. In case you are making a small batch, I recommend using the blender to grind the batter. 
              3. Fermenting the batter may take longer if you live in a cold place. Use your Instant pot Yogurt setting to ferment the batter in this case. Or leave the batter in the oven with the light turned on for 6 to 7 hours.
              4. If you are using your Instant pot for fermenting, do not use the Instant pot lid. Use a glass lid to cover the pot. This is because there is always the chance of batter overflowing. When this happens, the lid may get locked. It is also easier to keep an eye on the batter if you use a glass lid.

              Method

              Soaking 

              Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing. Combine barley with 8 c water and set aside for soaking. Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set aside for soaking. Let the barley and urad dal soak for 4 to 5 hours.

              Grinding barley dosa batter in a wet grinder

              grinding barley dosa batter

              Once soaked completely, drain the water from the both.
              In a wet grinder, add the drained soaked urad dal and fenugreek seeds.
              Add 1/4 c water and grind the urad dal till soft and fluffy.
              Make sure to stop in between, scrape down the sides and add another 1/4 c water while grinding urad dal. Urad dal takes about 15 mins to grind to a fluffy consistency.
              To check if it has ground to the correct consistency, drop a small blob of the batter in a bowl of cold water. If it floats without disintergating, it means urad dal batter is ready. Transfer the ground urad dal to a large container.

              barley dosa batter fermentation

              Add the drained barley next along with 1/2 c water. Grind to a smooth batter. Again, stop every once in a while and scrape down the sides. Add 1/4 to 1/2 c water for grinding barley midway.
              It takes roughly 20 mins for the barley to be ground to a smooth paste.
              Barley unlike rice remains a lil grainy even after you grind it very smoothly. Once the barley is ground,add this to the ground urad dal. Add salt and mix well. Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
              After about 8 hours or after the batter has fermented, mix well again.

              Making barley dosa

              Heat an iron skillet or girdle.
              Pour a ladle full of the batter and spread into a thin circle starting from inwards and going outwards just like how you do for normal dosa.
              Drizzle oil on the sides and cook till golden brown on one side.
              Flip to the other side and cook for 30 secs more.
              When done, flip, fold the dosa in half and serve hot.

              crispy barley dosas served on a black plate with a spicy chutney and Idli podi as accompaniments

              To grind barley dosa batter in a blender:

              Soaking

              Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing. Combine barley with 8 c water and set aside for soaking. Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set them aside for soaking.

              Let the barley and urad dal soak for 4 to 5 hours. Refrigerate the urad dal and barley while it soaks. Once soaked completely, drain the water from both.

              Grinding

              Use cold water to grind the batter in a blender. If you are using a blender like Blendtec or Ninja, the smoothie mode works perfectly well.

               Grind the urad dal to a smooth consistency using a blender adding about 1/8 cup of water gradually. The urad dal must be ground just like grinding for idli or dosa. Transfer the ground urad dal to a large container. Now, grind the barley next in 3 batches adding about 1/4 cup of water in parts gradually. The barley must be ground smoothly and it took me about 4 mins for each batch. Barley unlike rice remains a lil grainy even after you grind it very smoothly.

              Once the barley is ground,add this to the ground urad dal. Add salt and mix well.
              Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
              After about 8 hours or after the batter has fermented, mix well again. Proceed to make dosas.

              Explore more dosa recipes

              Accompaniments 

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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              5 from 1 vote

              Barley Dosa

              South Indian style crepes made with whole barley grains and urad dal
              Prep Time5 hours
              Cook Time2 minutes
              Fermenting time6 hours
              Total Time11 hours 2 minutes
              Course: Breakfast, Breakfast/ Brunch, Main Course
              Cuisine: Indian- South, South Indian
              Servings: 20 dosas

              Ingredients

              For soaking

              • 3 c whole Pearl Barley
              • 7 to 8 c water
              • 1 c Whole white urad dal
              • 3 to 4 c water
              • 1.5 tsp Fenugreek seeds
              • Salt to taste

              For grinding the batter

              • 2 to 3 c water
              • For making Barley dosa
              • 1 tsp Cold pressed peanut oil or sesame oil for each dosa

              Instructions

              • Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing.
              • Combine barley with 8 c water and set aside for soaking.
              • Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set aside for soaking.
              • Let the barley and urad dal soak for 4 to 5 hours.
              • Once soaked completely, drain the water from the both.
              • In a wet grinder, add the drained soaked urad dal and fenugreek seeds.
              • Add 1/4 c water and grind the urad dal till soft and fluffy.
              • Make sure to stop in between, scrape down the sides and add another 1/4 c water while grinding urad dal.
              • Urad dal takes about 15 mins to grind to a fluffy consistency.
              • To check if it has ground to the correct consistency, drop a small blob of the batter in a bowl of cold water.
              • If it floats without disintergating, it means urad dal batter is ready.
              • Transfer the ground urad dal to a large container.
              • Add the drained barley next along with 1/2 c water.
              • Grind to a smooth batter.
              • Again, stop every once in a while and scrape down the sides.
              • Add 1/4 to 1/2 c water for grinding barley midway.
              • It takes roughly 20 mins for the barley to be ground to a smooth paste.
              • Barley unlike rice remains a lil grainy even after you grind it very smoothly.
              • Once the barley is ground,add this to the ground urad dal.
              • Add salt and mix well.
              • Leave for about 6 to 8 hours to ferment.
              • This may take longer in case you live in cold places.
              • After about 8 hours or after the batter has fermented, mix well again.

              Making Barley dosa

              • Heat an iron skillet or girdle.
              • Pour a ladle full of the batter and spread into a thin circle starting from inwards and going outwards just like how you do for normal dosa.
              • Drizzle oil on the sides and cook till golden brown on one side.
              • Flip to the other side and cook for 30 secs more.
              • When done, flip, fold the dosa in half and serve hot.

              To grind this in a blender:

              • Wash and soak the barley and the urad dal separately for about 4 to 5 hours. Add the fenugreek seeds to the urad dal while soaking.
              • Refrigerate the urad dal and barley while it soaks.
              • Once soaked completely, drain the water from the both.
              • Use cold water to grind the batter in a blender.
              • If you are using a blender like Blendtec or Ninja, the smoothie mode works perfectly well.
              • Now, grind the urad dal to a smooth consistency using a blender adding about 1/8 cup of water gradually. The urad dal must be ground just like grinding for idli or dosa.
              • Transfer the ground urad dal to a large container.
              • Now, grind the barley next in 3 batches adding about 1/4 cup of water in parts gradually. The barley must be ground smoothly and it took me about 4 mins for each batch.
              • Barley unlike rice remains a lil grainy even after you grind it very smoothly.
              • Once the barley is ground,add this to the ground urad dal. Add salt and mix well.
              • Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
              • After about 8 hours or after the batter has fermented, mix well again.
              • Proceed to make dosas

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              This post was originally published in Jan 2013. This has been updated with process shots, fresh pics and recipe card.

              Rasam Powder- How to make Rasam Podi at home?

              By Leave a Comment

              Homemade Rasam Powder- A South Indian aromatic spice blend that is used to make Rasam, a light broth. This spice blend has whole spices and can easily be prepared at home.

              If you are a South Indian, especially one that hails from Tamil Nadu, the chances of your survival without rasam can border to zero.  Rasam is everything all at once- comforting, tangy and healthy.

              What is Rasam?

              In a three-course Tamil-style meal, Rasam usually is the second course. Poured over some piping hot rice and mixed, this tongue-tickling combination is not only yummy but also a great digestive aid. Rasam can be described as a light broth. There are so many variations to this classic and most recipes call for Rasam powder.

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              Homemade Rasam Podi or Saaru Pudi

              Saaru in Kannada means Rasam. And Andhra cuisine has Chaaru which is their version of Rasam. No matter where you go in South India, a lunch menu features Rasam. Rasam podi or Saaru Pudi is a spice blend that we use to make Rasam.

              Ingredients

              This pantry staple calls for very few ingredients. Coriander seeds, whole black pepper, and cumin are among the most called for. Almost all recipes use these ingredients. So, what makes every version different? It is the proportion of the ingredients and the way they are handled that makes every recipe for this spice powder different.

              For instance, my MIL makes this in two ways. One is the traditional roasting and grinding method. The other is where she sundries all the ingredients for 3 days. She then grinds it in a flour mill. The disadvantage to this second method is that you cannot do it if it is not sunny.

              My friend’s mother makes Rasam powder without any chilis. This tastes good too but the color will be slightly on a dull green side.

              Recipe Notes

              1. Make sure that you sun the ingredients for at least 4 hours before you begin roasting them.
              2. Using a cast iron skillet and dry roasting on low flame patiently gives best results.
              3. This spice blend calls for Toor Dal and is just perfect for Rasam recipes that do not use cooked Dal.
              4. Roasting the ingredients properly and ensuring that there is no moisture in them before grinding is very crucial. Even a tiny amount of moisture will result in fungal growth.
              5. I like using a combination of Guntur chilis and Kashmiri or Byadagi chilis. The latter gives a beautiful red color without increasing the heat.
              6. While roasting chilis, discard all the stems in the dry red chilis. Break them into smaller pieces if they are too long. This makes even roasting easier.
              7. Adding dried curry leaves to Rasam powder is a great way to include them in our diet. I tend to dry curry leaves after washing and patting them dry. Once they are free from moisture, I dry them out in my oven or microwave or let them dry under the sun. These dried curry leaves come in handy when I dont have fresh ones on hand.
              8. If you do not have dried curry leaves, skip this step. Alternatively, take about 1/4 c loosely packed curry leaves and wash them in a colander under running water. Pat them dry using a kitchen towel and let them dry completely.
              9. Once the leaves have dried, add them to the skillet after roasting cumin and pepper. Roast curry leaves until shriveled and crisp. You can now add this to Rasam Powder.

              Storage and Shelf Life

              Storing Rasam Powder

              Store Rasam powder in a clean, dry airtight container. I prefer and recommend using glass jars for best results. Try to sterilize the glass jars before storing any spice blends. Also, as I mentioned earlier, use a dry jar. Any moisture means fungus in your Rasam powder. This holds good for all spice blends.

              Shelf life 

              While this spice blend stays fresh for a long time if processed correctly, it loses its flavors as time goes by. So, making this in small batches and storing them in a clean dry jar is the most ideal thing to do. I make a small batch every three weeks once. You can easily half the ingredients mentioned here and make a smaller batch too if you do not make Rasam often. Similarly, if you are making a larger batch, you can also double the quantity of ingredients mentioned here.

              Homemade Rasam Podi- Method

              Dry roasting

              Before setting out to make this Rasam masala, make sure to measure out all your ingredients and keep ready. Use standardized measuring cups and spoons for best results. In case you do not have a set of standardized measuring cups, then use the same measuring cup that you use to measure one ingredient to measure all ingredients.

              homemade rasam powder step by step

              Heat a cast iron skillet. When the skillet is hot, add the coriander seeds first and dry roast on low flame till aromatic. This takes 3 to 5 mins. Keep stirring the seeds every now and then and mixing them up to ensure even roasting. Transfer the coriander seeds to a plate immediately.

              When the coriander seeds are roasted, add the Toor Dal. Again, roasting on low flame is key. Roast the Dal until light golden and aromatic. Again this takes 3 to 5 mins. Once the Dal has roasted, transfer to a plate immediately

              Next add the dry red chilis and roast just for 1 to 2 mins until chilis begin to plump up. Take care not to burn the chilis. When done, transfer to the plate immediately with the roasted coriander and toor dal.

              Now, add the cumin seeds and pepper corns. Switch off the flame. Toss and turn the cumin and pepper a few times and roast till they turn aromatic. You can see that the cumin seeds become a deeper brown when they are roasted. When they are done roasting, immediately transfer them to the plate.

              Grinding 

              Allow the ingredients to cool down. Transfer the cooled ingredients to a blender jar. Add a handful of dried curry leaves and asafetida ( Refer recipe notes). Close and blend to a slightly coarse powder.

              Transfer this powder to a clean and air-tight jar. Now, you can use this homemade Rasam powder in all Rasam recipes.

              Explore Rasam Recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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              Rasam Powder

              South Indian aromatic spice blend for making Rasam
              Prep Time10 minutes
              Cook Time30 minutes
              CoolingTime20 minutes
              Total Time1 hour
              Course: Condiments, Spice Blends
              Cuisine: South Indian, Tamil
              Servings: 1.5 c

              Equipment

              • Cast iron skillet
              • Blender

              Ingredients

              • 1/2 c coriander seeds
              • 1/4 c toor dal
              • 10 to 12 dry red chilies
              • 2 tbsp Cumin seeds
              • 2 tbsp Whole black peppercorns
              • 1/4 c loosely packed dry curry leaves
              • 1 tsp Asafetida

              Instructions

              • Heat a cast iron skillet and add the coriander seeds.
              • Dry roast coriander seeds on low flame till aromatic.
              • When roasted, transfer to a plate immediately for it to cool down.
              • Next, add the Toor dal and roast on low flame till light golden and fragrant. This takes 3 to 5 mins.
              • As soon as the Dal has roasted, transfer to the plate.
              • Now, add the dry red chilis and roast on low flame for 1 to 2 mins.
              • Just roast until chilies begin to plump up in the heat.
              • Make sure not to burn them.
              • Transfer the roasted chilies to the plate.
              • Now add the cumin and pepper. Switch off the flame.
              • Dry roast this on low flame till the spices begin to pop here and there.
              • This takes roughly 1 to 2.5 mins.
              • When done, transfer to cool with the remaining ingredients on the plate.
                homemade rasam powder step by step

              Grinding

              • Transfer the cooled ingredients to a blender jar.
              • Add the dried curry leaves and asafetida.
              • Grind to a slighly coarse powder.
              • Transfer to a clean and dry container.

              Video

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Rasam Powder- FAQs

              Is Rasam powder the same as Sambar powder?

              No. Both spice blends are different. We use other ingredients like fenugreek and channa dal in Sambar powder. Whereas, in Rasam Podi, it is only Toor Dal.

              Can we use Rasam powder for making Sambar?

              Yes, you can. The taste will be slightly different than the authentic sambar but still, it will work.

              When to add Rasam powder?

              Every one has their own way of making Rasam. For me, I prefer adding the Rasam powder either when I saute the tomatoes like I do in my Tomato Rasam. Or I add them directly to the tamarind extract like I do in my basic rasam.

              What do you use Rasam powder for?

              Many people often limit spice blends to its intended use. However, a little experimentation with whatever is available in the pantry can give different delicious results. Rasam powder, for instance, can be used to make a quick sambar or used in a Raita for flavoring. You can also add some Rasam powder while making Kichdi for a unique taste.

              How much Rasam Powder to use?

              To make 600 ml of Rasam, you will need about 2 heaped tsps of this Rasam powder. Adjust the quantities according to your family’s palates. Also, please remember that freshly ground Rasam powder tends to be spicy during the first 3 days. The spices mellow down after this. 

              What are the medicinal properties of South Indian Rasam?

              I won’t have done enough justice to this post if I do not answer this.

              Coriander seeds- good for digestion and is known to help maintain blood sugar levels.

              Cumin seeds– again, aids digestion, reduces bloating and gas.

              Peppercorns- cure cold and cough.

              Asafetida- is good for controlling flatulence and reducing bloating.

              Tamarind- has anti-inflammatory properties and helps alleviate constipation.

              Tomatoes- are rich in lycopene and anti-oxidant properties.

              Toor dal- has protein.

              That is it. Pretty much sums up why you should have Rasam on a daily basis. 🙂

               

               

              Rava Idli Recipe – MTR Style Rava Idli

              By 4 Comments

              Rava Idli or the MTR style Rava Idli is a popular Karnataka style breakfast. Even though it is a breakfast staple in most Kannada homes, this dish became popular when the famous MTR foods brought out their Rava Idli mix. 

               

              rava idli- steamed semolina savory cakes served on a plantain leaf

              Rava Idli or rather MTR style Rava Idli is something that I started liking during my Bangalore days. I love MTR s Rava Idli. For the uninitiated, MTR aka Mavalli Tiffin Rooms is a chain of restaurants that is insanely popular for its Karnataka-style menu.

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              What is Rava Idli?

              Rava means semolina. Rava is also called as Rave in Kannada and Sooji in Hindi. Rava Idli is a no-fermentation needed instant Idli made with semolina. These are soft and fluffy. And they make the ideal South Indian breakfast when paired with the classic coconut chutney.

              Ingredients 

              While semolina is the star ingredient in this Rava Idli recipe, we will also be using yogurt ( curd), some aromatics and a leavening agent to make some fluffy idlis. 

              A leavening agent is simply that ingredient which will help our batter to rise and fluff when steamed. Here, we will be using Eno fruit salt. Some people may not be very fond of this taste but if you add the right quantity as mentioned here, then you will not taste it at all.

              Too much Eno in your Rava idli batter can make your Idlis hard, flat and they may also disintegrate. So, it is very important to use just the precise measure of Eno. 

              What can be used in place of Eno in Rava Idli?

              Good old baking soda will work well too. For every cup of semolina you use, add 1/4 tsp baking soda and this will give you beautifully soft Idlis.

              rava idli- steamed semolina savory cakes served on a plantain leaf

              Can we make Rava Idli without curd?

              While you can substitute the curd with water, I will not recommend it. The taste and texture become totally different. When made with water, these Idlis basically resemble something close to steamed upma. And this is definitely not our intended results. 

              Recipe Notes

              1. This recipe uses Bombay Rava. Idli rava and Bombay rava are different. So,please make sure to check the package before proceeding with the recipe.
              2. Make sure to roast the semolina till aromatic on low medium flame. This step makes sure that we get the perfect results.
              3. Use slightly tangy yogurt for a typical Idli taste. And whisking the yogurt well before mixing it into a batter makes measuring easier too.
              4. If you add the yogurt while the roasted semolina is hot or warm, the batter will release too much water when it cools down. Also, Semolina will absorb more yogurt than mentioned here. So, it is important to allow the roasted mixture to cool down fully.
              5. Cashews are optional but highly recommended.
              6. Other toppings that work well here are shredded or grated carrots. However, the typical MTR version does not have grated carrots. 
              7. Add the Eno fruit salt only just before steaming the Idlis.
              8. Before placing the Idlis for steaming, add water to your steamer and allow it to come to a gentle boil. Place the steamer rack once the water begins to boil. This quickens the steaming process.

              DIY MTR style Rava Idli Mix 

              Having some of this instant Sooji Idli mix at home, handy is a God send when you are sick or simply not in a mood to whip up breakfast. To make this DIY mix by yourself, simply follow all the steps till roasting the semolina. When the semolina has been roasted, remove from the pan, let it cool on a plate. 

              When the mixture has cooled, transfer it to a clean dry container. Label it appropriately with the date and store in a clean dry place. When you need to make Idlis, simply empty the contents of the jar into a bowl and proceed with the remaining steps mentioned here.

              Steaming in Instant Pot

              In this recipe, I have used my 6qt Instant Pot to steam the Idlis. You can do the steaming in a regular pressure cooker without the pressure weight on. Or you can use an Idli steamer too.

              If you are using the Instant pot, please remember that the timer function does not work in the steamer option. So, you will need to use a kitchen timer to time the steaming process.

              Serving suggestions

              The best sidekick for these is definitely some coconut chutney. But you can also try some other accompaniments too

              rava idli- steamed semolina savory cakes served on a plantain leaf

              Rava Idli – Step By Step

              Roasting the dry ingredients

              In a wide-bottomed skillet or a pan, heat the ghee. Add the mustard seeds. After they splutter, add the hing, channa dal and saute for a minute. Now add the cashews and saute till light brown.

              Next add the sooji and saute it till an aroma comes. The sooji would have turned a very light brown at this stage. Do this entirely on a low medium flame. This takes roughly 3 to 4 mins depending on how low the heat is.

              Now, take it off the heat and let it cool down completely.

              Making the batter

              Next, add half of the curd to the Sooji and mix well. Let it sit for 15 mins.

              Steaming the Idli in Instant Pot

              Fill the inner pot of the IP with 1.75 c water. Place it in the IP and turn it on. Set the Saute mode on for 5 mins. Allow the water to heat up and come to a gentle boil while you prep the Idli for steaming.

              After 15 mins, add the remaining curd and eno and add combine well. You can see that the batter becomes light and airy when you stir in the Eno.  Add the cilantro and salt and mix well.

              Now, grease an idli mould, place one roasted cashew half in the middle. This is optional but the Idli looks pretty when you take them out. Fill 3/4th of each Idli groove with batter. 

              As i mentioned in the recipe notes above, the steam function in the Instant Pot does not support the timer. So, use a kitchen timer to time when the steaming begins.

              Steam for 10 mins in the Instant pot or in an Idli steamer or in a pressure cooker without the pressure valve for 10 mins. 

              To check if they are done cooking, after 10 mins, insert a tooth pick into one of the Idlis. If the toothpick comes out clean, they are done.

              Take them out and let them cool down a bit. Spoon them out from the mould and serve hot with coconut chutney or coriander chutney.

              rava idli- steamed semolina savory cakes served on a plantain leaf

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              rava idli- steamed semolina savory cakes served on a plantain leaf
              Print Recipe
              5 from 1 vote

              Rava Idli Recipe

              Rava Idli, a South Indian breakfast staple made with semolina, yogurt and basic spices.
              Prep Time30 minutes
              Cook Time15 minutes
              Cooling Time15 minutes
              Total Time1 hour
              Course: Breakfast
              Cuisine: Karnataka, South Indian
              Servings: 12 Idlis
              Author: Anusha Praveen

              Ingredients

              • 1 c Sooji Bombay sooji
              • 2.5 c Whisked slightly sour yogurt
              • 2 tsp Ghee
              • 1 tsp Mustard seeds
              • 1 tbsp Channa Dal
              • 1/8th tsp Hing
              • 1 tsp Eno fruit salt
              • 12 whole Cashews broken into halves
              • 2-3 tbsp Coriander leaves finely chopped
              • 1 tsp Salt as per taste

              Instructions

              • In a wide bottomed skillet or a pan, heat the ghee.
              • Add the mustard seeds. After they splutter, add the hing, channa dal and saute for a minute.
              • Now add the cashews and saute till light brown.
              • Next add the sooji and roast till aromatic on low-medium flame. It should not change color completely.
              • Now, take it off the heat and let it cool down completely.
              • Next, add half of the curd to the rawa and mix well. Let it sit for 15 mins.
              • After 15 mins, add the remaining curd and eno and add combine well. Add the cilantro and salt and mix well.
              • You can see that the batter becomes light and airy when you stir in the fruit salt.
              • Fill the inner pot of the IP with 1.75 c water.
              • Place it in the IP and turn it on. Set the Saute mode on for 5 mins.
              • Allow the water to heat up and come to a gentle boil while you prep the Idli for steaming.
              • Now, grease an idli mould, place one roasted cashew half in the middle.
              • This is optional but the Idli looks pretty when you take them out.
              • Fill 3/4th of each Idli groove with batter. 
              • Steam for 10 mins in the Instant pot or in an Idli steamer or in a pressure cooker without the pressure valve for 10 mins. 
              • To check if they are done cooking, after 10 mins, insert a tooth pick into one of the Idlis. If the toothpick comes out clean, they are done.
              • Take them out and let them cool down a bit. Spoon them out from the mould and serve hot with coconut chutney or coriander chutney.

              Notes

              You can also add tiny bits of coconut and finely chopped ginger.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
               
               
               

              Kiwi Cucumber Lemonade Recipe| Summer Drink Recipes

              By 11 Comments

              HOW TO MAKE KIWI CUCUMBER LEMONADE?

              Kiwi Cucumber Lemonade- A refreshing thirst quencher with the goodness of kiwi and the tang of lemons.Its not even officially summer here yet the its sweltering hot.

              The heat is relentless and peaks during the afternoons making everyone long for a tall glass of something cold to swig. Whether its officially summer or not, i m declaring it as summer. So, when i had a lone kiwi looking at me sadly from the fridge, i decided to do something with it. I usually peel, slice up the kiwi and serve it sprinkled with chaat masala and some salt. But this time, i wanted to do something different. And that time was a hot afternoon. Precisely when this Kiwi Cucumber Lemonade was born.

              I never gave much thought to the recipe. This was a build as you blend kind of a drink. And since the first time, I have made it every time I have had kiwis and everyone loves it!

              How to peel a kiwi?

              Perhaps, the most challenging thing about a kiwi is peeling it. If i m going to eat it as is, then I just eat with the skin on. Yep. Try it and thank me later. 

              But if its for a juice like this one, then I use a sharp spoon. Cut the kiwi into halves and go in with a sharp spoon around the edges to gently pry away the skin. Works like a charm. 

              Shelf Life

              You can make a big batch of this lemonade and keep it refrigerated for 3 days. I do this very often with different lemonade recipes, come summer. Make sure to use a clean glass carafe or bottle to store this lemonade.

              More Lemonade Recipes

              This summer, try our lemonades and you won’t be disappointed. There is one for everyone.

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Kiwi Cucumber Lemonade? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

              In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

              Kiwi Cucumber Lemonade Recipe

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              Kiwi Cucumber Lemonade

              Kiwi in a lemonade? Yes! This refreshing non alcoholic is a sure party pleaser during summers.
              Prep Time10 minutes
              Course: Beverage, Drinks
              Cuisine: International
              Servings: 3

              Ingredients

              • Kiwi 1 peeled
              • Persian cucumber 1 peeled
              • Lemon juice 2 tbsp
              • Mint leaves 2 to 3
              • Sugar 3 tbsp
              • Soda Sparkling water 1 c ( optional)
              • Chilled Water 1/2 c
              • Ice cubes to serve

              Instructions

              • Place all ingredients except the soda in a blender and blend to a smooth puree.
              • Divide the mixture in two parts and pour into longish glasses.
              • Top with soda.
              • Add ice cubes and serve.

              Notes

              1. Using soda is optional. You can use 2 cups of chilled water instead.  In case you skip soda, add 1 c of water while serving.
              2. Adjust sweetness according to your palate.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Easy Yellow Turmeric Fried Rice

              By Leave a Comment

              This five-ingredient turmeric basil fried rice is just what you need to pair with your veggie-loaded curries. 

              turmeric basil fried rice served in a white bowl placed on a burlap mat

              Why we love this turmeric basil fried rice-

              • Fantastic way to use up leftover rice.
              • A flavor packed vegan, gluten-free and soy-free recipe.
              • Literally takes 5 mins to come together, assuming you have leftover cooked rice on hand.
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              Ingredients

              When I said 5 ingredients, I m not counting salt. The star ingredient in this recipe is the rice. Using perfectly cooked rice is key to getting a fluffy fried rice. And this applies to any fried rice recipe you follow.

              I have used leftover jasmine rice in this recipe. However, you can use any flavorful short grained rice to make this. Basmati rice also works equally well. The only thing that matters in getting this fried rice right is that you need to use leftover rice that is cold. A day old rice works brilliantly!

              You can check how to cook Jasmine rice in Instant pot.

              Other than the rice, it is only the aromatics that are added. I have this small Thai Basil plant growing in my tiny balcony garden. So whenever it is time for fried rice, I pluck some off my plant and use them. Thai Basil can be hard to come by, if you live in the west or in India. In this case, you can substitute it with sweet basil leaves.

              Most Thai style fried rice recipes and even Chinese fried rice recipes call for soy sauce or such Umami flavored sauces. This recipe is free from all the sauces, folks. And is as simple as relishing that spoon of fried rice.

              How to serve turmeric basil fried rice?

              Since this rice has no veggies or protein added to it, this is a great accompaniment to serve alongside vegetable loaded curries. Try our vegan thai yellow curry or the cashew cauliflower curry and you will love it. 

              To give this fried rice more texture and some crunch, I recommend adding salted roasted peanuts or fried onions or fried cashews as a topping. 

              turmeric basil fried rice served in a rectangular baking tray with peanuts in a bowl by the side

              Method

              Heat a pan with sesame oil. Add the minced garlic and basil leaves. Cook till the garlic begins to brown. As soon as the garlic begins to brown, add the turmeric powder. Reduce flame to the lowest while you do this to avoid burning the turmeric.

              Tip in the cooked rice, add salt and mix well. That is it. Our turmeric basil fried rice is ready to be served. Straightforward, simple but oh so yummy.

              Explore more rice recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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              Turmeric Basil Fried Rice

              A quick and simple fried rice with just 5 ingredients. GF. Soy free.
              Prep Time5 minutes
              Cook Time5 minutes
              Course: Main Course, Sides
              Cuisine: Asian
              Servings: 2
              Calories: 437kcal

              Equipment

              • Saute pan

              Ingredients

              • 1.25 tbsp Sesame oil
              • 1.5 tbsp Minced garlic
              • 15 leaves fresh Thai basil
              • 1.5 tsp ground turmeric
              • 2.5 c Cooked jasmine rice
              • 1 tsp Salt Skip this if you have added salt while cooking rice.

              For Garnish

              • 10 leaves fresh Thai basil

              For topping

              • 3 tbsp Salted peanuts

              Instructions

              • Heat a heavy bottomed pan with the sesame oil.
              • When the oil is hot, add the garlic and basil leaves.
              • Stir and fry till garlic begins to brown.
              • Lower flame, add turmeric and give a mix.
              • Now, add the cooked rice and salt.
              • Mix well , making sure the rice is mixed well.
              • Garnish with more Thai basil leaves.
              • Top with roasted peanuts and serve hot with any curry of your choice.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Nutrition

              Calories: 437kcal | Carbohydrates: 61g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 1232mg | Potassium: 266mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Zunka with capsicum

              By 3 Comments

              Capsicum Zunka- A vegan curry made with Shimla Mirch and Besan. Zunka is a dry curry that has its origins in Maharashtra. Chickpea flour or Besan is a common ingredient in this style of curry. Traditionally, this dish uses only Chickpea flour and other spices. But I love adding bell peppers to it. Think of this as a chickpea flour and bell pepper scramble.

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              capsicum zunka served in a orange ceramic casserole with parathas

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              This recipe is an upgraded Maharashtrian Zunka. We can even call it Besanwali Shimla Mirch. Well, Besan is nothing but chickpea flour. And this is gluten-free and vegan. Shimla Mirch is capsicum or bell pepper in English.

              When I married and came as a new bride and when I had the luxury of a cook at home, I was introduced to my husband s eternal favorite capsicum masala curry. And my love for capsicum grew more intense. Hence, it will not be an understatement if I tell that this blog has one too many Shimla Mirch recipes.

              Ever since then, these colorful beauties have found a place in many dishes in my house ranging from one-pot rice recipes to this simple Maharashtrian curry. I was hooked to this curry for its name and the first time i made it, it became an instant hit with Mr.P. All the more reason to love bell peppers!

              Method

              In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool

              Making Capsicum Zunka

              Heat oil in the same pan and pop the mustard. Once popped, add coriander seeds, Hing, curry leaves Now throw in the onion and garlic and sauté till light brown. Now, add all the spiced powder along with salt and sugar and mix well.

              Add capsicum next and fry till its just wilted. Turn heat to low. Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry. Mix well. Cook for another 3 to 4 mins. Garnish with coriander leaves and serve hot with Rotis as a side dish.

              Recipe Notes

              1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
              2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
              3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

              Explore more bell pepper recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              capsicum zunka served in a orange ceramic casserole with parathas
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              Capsicum Zunka

              This easy bell pepper and chickpea flour curry is amazing with hot Rotis or rice. Naturally vegan recipe.
              Prep Time10 minutes
              Cook Time25 minutes
              Course: Mains, Vegetables
              Cuisine: Maharashtrian, North Indian
              Servings: 4
              Calories: 146kcal

              Ingredients

              • 2 c cubed Bell peppers
              • 1 c cubed Onion
              • 3 crushed Garlic cloves
              • 4 tbsp Gram flour chickpea flour/ besan/ kadala maavu
              • 1.5 tsp Coriander powder
              • 1.5 tsp Red chili powder Paprika
              • 10 Curry leaves
              • 1/2 tsp Sugar
              • 2 tbsp Oil
              • 1 tsp Mustard seeds
              • 1/2 tsp coarsely crushed Coriander seeds
              • 1/8 th tsp Hing
              • 1.25 tsp Salt or to taste
              • For Garnish
              • 1 tbsp finely chopped Coriander leaves

              Instructions

              • In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool
              • Heat oil in the same pan and pop the mustard.
              • Once popped, add coriander seeds, hing, curry leaves
              • Now throw in the onion and garlic and saute till light brown.
              • Now, add all the spiced powder along with salt and sugar and mix well.
              • Add capsicum next and fry till its just wilted.
              • Turn heat to low.
              • Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry.
              • Mix well.Cook for another 3 to 4 mins.
              • Garnish with coriander leaves and serve hot with rotis as a side dish.

              Notes

              1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
              2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
              3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Nutrition

              Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 749mg | Potassium: 322mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2661IU | Vitamin C: 149mg | Calcium: 45mg | Iron: 1mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              This post was originally published in October 2014. This has now been updated with fresh recipe card, process shots and pictures.

              Instant Pot Rajma – Kidney Beans Curry

              By 4 Comments

              Instant Pot Rajma- Indian kidney bean curry cooked in an onion tomato base till soft and buttery. The easiest way to cook kidney beans has got to be in an Instant pot.

              Rajma Chawal is almost an emotion in many North Indian homes. This is probably one of those meals which are a part of Sunday rituals.

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              Rajma made in instant pot served in a brown wooden bowl

               At least, in my house, this easy kidney bean curry and rice become our Sunday lunch at least twice in a month. If you are wondering what Rajma Chawal is, then it is a combination of rice with this delicious Rajma Masala.

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              Ingredients

              Rajma is a kidney shaped bean. Many people immediately connect it to the slightly big and red kidney beans found everywhere in India.

              This recipe calls for very basic ingredients other than Rajma. The key to making the perfect Rajma lies in choosing the correct variety of kidney beans. When it comes to picking kidney beans to make Rajma, there are many varieties available in the market. There is the Harshil Rajma that comes from the Uttarakhand regions. Then there is the small reddish variety called the Jammu Rajma. These originate in Kashmir and are my favorite. They cook quickly and are buttery. Jammu Rajma also gives the curry a beautiful deep red shade. There is also the commonly found red kidney beans. Other than this, we have the white Rajma. 

              You can use any of these varieties to make some of this Rajma curry. If you live in the US or outside India, you can use Pinto beans and make the same recipe. 

              Using Canned Kidney Beans for Rajma Masala

              Wondering if you can use canned kidney beans in this Instant Pot Rajma? The answer is YES!! There is a huge plus to using canned beans. No need to soak them! If you are using canned kidney beans, drain them and wash them well. Proceed with the recipe. 

              When you use canned kidney beans to make this recipe, pressure cook on high for 7 mins and then do a natural pressure release. 

              Soaking beans have two main benefits. Hydrating or soaking dried beans cuts down cooking time to a very great extent. It also helps get rid of toxins and aids in easier digestion of these protein-rich beans.

              Traditionally, Rajma Masala is slow cooked in an open pot for hours, while being stirred every now and then. But with the advent of the pressure cooker, this process became much easier and less time consuming. Let us not forget the sweltering heat. While this recipe calls for cooking in an Instant pot, you can always make this in a regular pressure cooker too.

              Check out how to make Punjabi Rajma in a pressure cooker.

              Making ahead, prepping and shelf life

              Using fresh off the shelves Rajma is crucial in getting this curry. Old beans, in general, do not cook evenly and tend to have a bite in them after cooking. All this means is that your beans, if old, need to be soaked longer. If your kidney beans are older than 2 months, then soak them for at least 12 hours before cooking. When soaking beans for a longer time, change the water used for soaking mid-way. This will prevent foul odor from the beans.

              If your beans are freshly bought, then a soaking time of even 4 hours will do. In case you forget to soak freshly bought beans, worry not! Just wash and soak them in hot boiling water for 2 hours before you cook.

              Prepping

              Just remember to soak the beans in advance before you set out to cook this recipe. That is pretty much all the prep required.

              Shelf life

              Leftovers keep well in the fridge for 2 days. This Rajma curry also freezes well. To freeze leftover Rajma, transfer them to freezer-safe containers and freeze till ready to eat. I recommend freezing in portions. This makes thawing and reheating easier.

              To thaw frozen Rajma, leave it out at room temperature for 1 hour. Then add to a sauce pan and gently reheat. Alternatively, you can use the defrost option in the microwave too.

              Rajma Masala served in a wooden bowl placed over a white cheese cloth. Jeera rice and a chilled raita topped with mint leaves at the background

              What to eat with Rajma?

              This vegan kidney bean curry tastes best with some plain steamed rice or with a bowl of piping hot Jeera rice and chilled Boondi Raita. You can also serve this with a light salad by the side. Carrot cucumber and radish salad is a great side kick to the Rajma Chawal meal.

              Method

              Soaking the kidney beans

              Wash the beans under running water twice or thrice. Soak the beans in 4 to 5 c water for 8 hours. Once soaked, drain the beans fully.

              Making Instant Pot Rajma

              Turn on saute mode on high and set the timer to 8 mins. When the display reads hot, add the oil.

              Allow the oil to heat up for 30 to 45 secs. Now, add the bay leaves, cardamom, cumin and cinnamon stick. When the cumin crackles, add the ginger, garlic and  onions along with salt to taste. Mix well and cook for 2 mins until onions turn pink and soft. Now, add the spice powders and mix well. Cook for 20 secs.

              When done, add finely chopped tomatoes and mix well. Add ¼ c water at this stage, mix well and allow the tomatoes to cook to a mush. When done, add the soaked beans and 2.5 c water. Mix well.

              Instant Pot Timings and Mode

              Turn off the saute mode. Close the lid of the IP and turn valve to sealing. Set the  IP to the bean/chili mode on. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking. cAllow the cooking cycle to complete and wait for the pressure to release naturally.

              step by step guide to make instant pot rajma

              Simmering the Rajma

              When the pressure has released, open the lid and mix the Rajma well. Now, scoop out ¼ c of the cooked Rajma and mash this well. Add this to the Rajma in the pot. Turn on Saute mode on low for 3 mins. Simmer until the gravy begins to thicken and come together. Garnish with finely chopped cilantro leaves.

              Indian style kidney beans curry served in a wooden bowl placed on a brass plate

              Explore more bean recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you use our Indian meal plans for the week? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              Indian style kidney beans curry served in a wooden bowl placed on a brass plate
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              5 from 1 vote

              Instant Pot Rajma

              Indian style kidney beans curry made in the Instant Pot
              Prep Time6 hours
              Cook Time15 minutes
              NPR Time25 minutes
              Course: Mains
              Cuisine: North Indian, Punjabi Rajma
              Servings: 4

              Equipment

              • Instant Pot 6 qt

              Ingredients

              For soaking the kidney beans

              • 1.5 c Kashmiri Rajma
              • 4-5 c Water

              For the Instant Pot Rajma

              • 1.5 tbsp Oil
              • 2 torn bay leaves
              • 2 green cardamoms
              • 1/4 inch Cinnamon stick
              • 2 tsp Finely chopped ginger
              • 3 tsp Minced garlic
              • 1.25 tsp Cumin seeds
              • 3/4 c finely chopped onions
              • 3/4 c finely chopped tomatoes
              • 2 tsp Salt
              • 1.5 tsp Red paprika
              • 2 tsp Ground coriander
              • 1 tsp Ground cumin
              • 1 tsp Garam Masala
              • 3 c Soaked kidney beans drained fully
              • 2 c Water

              For Garnish

              • 2 tbsp finely chopped cilantro leaves

              Instructions

              Soaking the kidney beans

              • Wash the beans under running water twice or thrice.
              • Soak the beans in 4 to 5 c water for 8 hours.
              • Once soaked, drain the beans fully.

              Making Instant Pot Rajma

              • Turn on saute mode on high and set the timer to 8 mins.
              • When the display reads hot, add the oil.
              • Allow the oil to heat up for 30 to 45 secs.
              • Now, add the bay leaves, cardamom, cumin and cinnamon stick.
              • When the cumin crackles, add the garlic, ginger and onions along with salt to taste.
              • Mix well and cook for 2 mins until onions turn pink and soft.
              • Now, add the spice powders and mix well. Cook for 20 secs.
              • When done, add finely chopped tomatoes and mix well.
              • Add 1/4 c water at this stage, mix well and allow the tomatoes to cook to a mush.
              • When done, add the soaked beans and 2.5 c water.
              • Mix well.

              Instant Pot Timings and Mode

              • Turn off the saute mode.
              • Close the lid of the IP and turn valve to sealing.
              • Turn on the bean/chili mode. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking.
              • Allow the cooking cycle to complete and wait for the pressure to release naturally.

              Simmering the Rajma

              • When the pressure has released, open the lid and mix the Rajma well.
              • Now, scoop out 1/4 c of the cooked Rajma and mash this well.
              • Add this to the Rajma in the pot.
              • Turn on Saute mode on low for 3 mins.
              • Simmer until the gravy begins to thicken and come together.
              • Garnish with finely chopped cilantro leaves.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Paruppu Urundai Kuzhambu- Urundai Kuzhambu

              By 8 Comments

              Paruppu Urundai Kuzhambu is a South Indian delicacy where lentil balls are cooked in a tangy gravy. This is a no onion no garlic gravy that is also vegan and gluten-free.

              A typical Tamil-style meal always features a Kuzhambu/ Sambar, Rasam, a poriyal, and some yogurt. All of this is served with hot rice or cooked millet. Kuzhambu is something similar to a stew. We use either one vegetable or a combination of veggies and this is normally cooked in a tamarind base or yogurt base. 

              This Urundai Kuzhambu is different in that sense. It uses no veggies and relies on lentils to make up for the lack of veggies.

              paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
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              Why we love this Kuzhambu-

              • It calls for no veggies! So this is just ideal when the fridge is empty.
              • This Urundai Kuzhambu is a perfect high protein recipe that is also Sattvic.
              • You can use the same lentil balls to make Rasam or Mor Kuzhambu too.

              Variations

              This classic Tamil-style kuzhambu is made in different ways across Tamil Nadu. There is the Chettinad Paruppu Urundai Kuzhambu, in which they add a tsp of fennel seeds. And then there is Paruppu Urundai Mor kuzhambu. They add these lentil balls to Mor kuzhambu and cook it on low flame for just 5 mins. In many households, they also make lentil balls with channa dal and coconut. But, in this post, I will be sharing a very simple, fuss-free yet delicious recipe for this Kuzhambu.

              Urundai Kuzhambu without coconut 

              In many families, they tend to add grated coconut either to the gravy or to the lentil balls for this Kuzhambu. But this recipe calls for adding no coconut. Instead of adding grated fresh coconut, we will be adding a rice flour slurry to thicken this kuzhambu.

              Why did my Paruppu Urundai break?

              Stirring the kuzhambu with a ladle after adding the lentil balls will make them break apart. To prevent this, leave the balls undisturbed once you add them to the simmering tamarind gravy. You will know that they are done cooking when they float to the surface.

              Substitutes for Sambar Powder

              If you do not have Sambar powder or do not want to add it to this Kuzhambu, you can use 1.5 tsp coriander powder and 1 tsp Chili powder in its place.

               

              Urundai Kuzhambu- Method

              Making the Paruppu Urundai

              Soak the toor dal and drain the water from the toor dal. Add the chilies, hing and salt to the dal and grind to a thick paste adding about 1 tbsp water if required. Divide the ground paste into equal portions and shape them into balls.  Steam these Urundai in an idli steamer for about 10 mins. Remove from heat and keep aside.

              Making Urundai Kuzhambu

              Heat 2 tbsp of sesame oil in a pan. Add the ingredients for seasoning in the order given in the ingredients for tempering list.. Saute for about a min on moderate heat. Add tamarind extract, jaggery and salt and combine well. Simmer till the raw smell of tamarind goes. Takes about 10 mins. Now, add turmeric powder and sambhar powder. Mix well and let it simmer for 3 to 4 mins.When done, add the Paruppu Urundai to this tamarind mixture and cook closed on a low flame for about 6 to 8 mins.

              When the balls have cooked, make a slurry of the rice flour and water. Lower the flame and stir in the slurry into the Kuzhambu and mix well. You will see that the kuzhambu thickens. Switch off the flame. Garnish with finely chopped coriander leaves.

              Recipe Notes

              The time taken for the balls to be cooked completely is somewhere between 6 to 8 mins. You will know that they are done when they swell up slightly and float to the top. Overcooking the Urundai will make them hard and chewy. So, do not cook them for longer than mentioned here. Also, make sure to use a wide and big pan while making this dish. It is important not to crowd the pan with too many balls.

              paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Paruppu Urundai Kuzhambu? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              Explore more Kuzhambu recipes

              paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
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              Paruppu Urundai Kuzhambu

              South Indian style lentil balls cooked in a tangy gravy.
              Prep Time40 minutes
              Cook Time30 minutes
              Course: Main Course, Mains
              Cuisine: South Indian, South Indian Tambrahm

              Equipment

              • Steamer
              • Saute pan

              Ingredients

              For the lentil balls:

              • 1/2 c Toor dal
              • 2 c Water
              • 2 to 3 Dry red chillies
              • 1 tsp Salt or to taste
              • 2 tsp Sesame oil

              For the Kuzhambu

              • 3.5 c Tamarind extract made from 12 g Tamarind ( a small lemon sized)
              • 1 tsp Sambhar powder
              • 1/2 tsp Turmeric powder
              • 1 tbsp Jaggery a small bit
              • 1 tsp Salt or to taste

              For the Tempering:

              • 2 tbsp Sesame oil
              • 1 tsp Mustard seeds
              • 1 tsp Urad dal
              • 1 tsp Channa dal
              • 1/2 tsp Fenugreek
              • 1 Dry red chilli
              • 1 sprig Curry leaves a sprig

              For the rice flour slurry

              • 1 tbsp Rice flour
              • 3 tbsp Water

              For Garnish

              • 1 tbsp finely chopped coriander leaves

              Instructions

              To make the Paruppu Urundai ( Lentil balls)

              • Wash the toor dal well. Combine this with 2 c water and let it soak for 30 mins.
              • When soaked, drain the water from the toor dal.
              • Add the chilies, hing and salt to the dal and grind to a thick paste adding about 1 tbsp water if required.
              • Add finely chopped curry leaves to the ground paste. Mix well.
              • Make equal sized small balls out of the mixture and steam in an idli steamer for about 10 mins.
              • Remove from heat and keep aside.
              • Heat 2 tbsp of sesame oil in a pan.
              • Add the ingredients for seasoning in the order given in the ingredients for tempering list.
              • Saute for about a min on moderate heat.
              • Add tamarind extract, jaggery and salt and combine well.
              • Simmer  till the raw smell of tamarind goes. Takes about 5 to 6 mins
              • Now, add turmeric powder and sambhar powder.
              • Continue to simmer for 3 to 4 mins.
              • Now, add the dal balls to this tamarind mixture and cook closed on a low flame for about 6 to 8 mins.
              • When the balls float to the top, it shows that they are cooked and ready.
              • Combine the rice flour and water to make a slurry.
              • Add this to the simmering Kuzhambu and mix well. Do not pause after adding the slurry because the rice flour tends to become lumpy in a trice.
              • When the kuzhambu thickens, switch off the flame and garnish with finely chopped coriander leaves.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.

              Tomato Kurma-Thakkali Kurma Recipe

              By 7 Comments

               

              Step by step guide to make Thakkali Kurma, a Tamil style accompaniment for Idli, Dosas or hot steamed rice.Tomato Kurma or Thakkali Kurma is a south Indian style curry made with fresh tomatoes. This is a vegan and gluten-free dish that pairs well with Idli, Dosa and Aapam.

              Tomato kurma, a south Indian curry served in a black bowl

              What is Tomato Kurma?

              Kurma in India has many meanings. But it is mostly a medley of veggies or meat cooked in a sauce that has either dairy or nuts or coconut. In South India, Kurma is almost always synonymous with coconut. Most south Indian Kurma recipes call for adding fresh coconut. This tangy tomato kurma is a delightful concoction of ripe tomatoes and a fresh coconut and spice paste.

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              How to serve Thakkali kurma?

              This yummy curry tastes great with Idli, dosa and even chapatis. But I do not see why this will not work well with hot rice and some Papads by the side.

              I highly recommend trying this kurma with our soft no-ferment sponge dosas. 

              Tomato kurma, a south Indian curry served in a black bowl

              Thakkali Kurma- Method

              Grinding the coconut paste

              Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with ¼ c water.

              Blend to a smooth paste. Set aside.

              Making the Tomato Kurma

              Heat oil in a pan. Add the cloves and cinammon and saute for 30 secs. Add the turmeric powder, salt and chili powder and mix well. Now, add the onions and ginger garlic paste and saute till light brown. Add the tomatoes next and saute till they become mushy. Add 1 c water and allow this to simmer for 4 to 5 mins on medium flame. When done, add the ground paste and mix. Add about ½ cup water and mix again.

              Cook on medium flame for about 5 mins. Garnish with coriander leaves.

              Recipe Notes

              The Kurma will be a lovely red if you choose ripe red tomatoes. You can also add Kashmiri chili powder in place of the regular chili powder for a vibrant red kurma.

              Explore More Kurma Recipes

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our South Indian Tomato Kurma? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

              Tomato kurma, a south Indian curry served in a black bowl
              Print Recipe
              No ratings yet

              South Indian Tomato Kurma

              Tomato Kurma; a tangy and lip smacking south Indian style curry made with ripe tomatoes
              Prep Time10 minutes
              Cook Time25 minutes
              Course: Accompaniment, Side Dish
              Cuisine: Indian, South Indian, Tamil
              Servings: 3

              Equipment

              • Blender
              • Saute pan

              Ingredients

              • 2.25 c finely chopped ripe tangy tomatoes
              • 1 c finely chopped onions
              • 2 cloves
              • 1/2 inch cinnamon stick
              • 1 tsp Ginger Garlic Paste
              • 1/4 tsp Ground turmeric
              • 1 tsp Ground paprika red chili powder
              • 2 tbsp Oil
              • 1.25 tsp Salt or to taste

              To grind into a fine paste:

              • 1/2 c Grated fresh coconut
              • 1/2 tsp fennel seeds
              • 1/2 tsp Poppy seeds or khus khus substitute with 1 tsp cashew if you cannot source this
              • 4 slit Green chilies

              Garnish:

              • 2 tbsp finely chopped coriander leaves

              Instructions

              Grinding coconut paste

              • Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with 1/4 c water
              • Grind to a smooth paste and set aside.

              Making the Tomato Kurma

              • Heat oil in a pan.
              • Add the cloves and cinammon and saute for 30 secs.
              • Now, add the onions and ginger garlic paste and saute till light brown.
              • Add the turmeric powder, salt and chili powder and mix well.
              • Add the tomatoes next and saute till they become mushy.
              • Add 1 c water, mix well and allow this to simmer for 4 to 5 mins on medium flame, letting the tomatoes break down fully.
              • Add the ground paste and mix.
              • Add about 1/2 cup water to dilute the kurma .
              • Simmer on medium flame for about 5 mins.
              • Garnish with coriander leaves.

              For Instant Pot & Air Fryer Recipes

              Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

              Disclaimer

              Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!