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Weekly Meal Planning- Free Printable

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During my initial days in Singapore, weekly meal planning on Sunday is what kept me sane during the whole week. A new place, zero help and a baby around is like a recipe for disaster. The minimum that I could to have some control over my life was to plan all my meals.

So, every Sunday, I used to painstakingly chop all the veggies, cook lentils in bulk, soak the beans and prep the smoothie combinations for the week ahead.

Weekly meal planning on Sunday

Having done that for a very long time, I have become wiser and more confident than I have ever been when it comes to meal prep. Last week, I spoke with my friend Mitra on an Instagram Live session about meal planning. I even shared a few tips there. Check out the video here.

While weekly meal prep and I are inseparable, recording each meal plan in the form of a blog post is a tad tedious, considering that life always seems to happen over the weekend. I had some free time yesterday and decided to share this week’s meal plan.

Among other things, the recipe for cooking short grained brown rice, a creamy vegan Dahl and a hearty broccoli soup feature on this meal plan. Zucchini is our star vegetable this week. So, now you have enough ideas for that summer zucchini.

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This week’s meal plan

Monday

Breakfast- A slice of vegan zucchini bread+ green tea 

Lunch- Jeera rice and vegan red lentil dal

Dinner- Summer pasta salad

Tuesday

Breakfast- Mixed berry overnight oats

Lunch- Whole wheat kulchas and Paneer Taka Tak

Dinner- Singapore Noodles

Wednesday

Breakfast- Hard boiled eggs topped with Chimichurri, toast and coffee

Lunch- Rotis and Bhindi Do Pyasa

Dinner- Instant Pot Broccoli Almond Soup

Thursday

Breakfast- Carrot milk and toast

Lunch- Instant Pot Zucchini Stew and Brown Sona Masoori Rice

Dinner- Rava Kichdi + Yogurt

Friday

Breakfast- Mango green smoothie

Lunch- Rice, lemon Rasam and Field beans curry

Dinner- Moong Dal Cheela

Prep work

On Sunday evening, 

  1. freeze fruits for smoothie- Combine mango, zucchini and spinach in a freezer-safe silicon bag. Freeze till ready to use.
  2. hard-boil eggs, allow them to cool and store them unpeeled in the fridge.
  3. make the dressing for the pasta salad.
  4. bake the zucchini bread, allow it to cool, slice and store them in an air tight container in the fridge.
  5. blend the Chimichurri sauce and store in a clean sterilized glass jar.

On Monday night,

  1. prep the overnight oats.
  2. make Kulcha dough, wrap in cling wrap and place in an air-tight container. Store in the fridge.
  3. Chop all veggies for the noodles except the onions and garlic.

On Tuesday night,

  1. knead dough for Rotis.
  2. chop broccoli and okra.

On Wednesday night,

  1. Make the carrot milk and chill in the fridge.
  2. chop zucchini and veggies for Kichadi.

On Thursday night,

  1. Soak for Moong Dal Cheela and grind the batter. Refrigerate.
  2. Chop the field beans.

Printable Meal Plan+ Grocery List

Get your printable copy of this week’s meal plan and the grocery list here.

Weekly Meal PlannerDownload

Meal plans from the past

Vegan Zucchini Bread

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This classic vegan zucchini bread is just perfect for breakfast or with a hot cup of coffee. Shredded zucchini and basic pantry staples come together in this bread, making it a gem among quick bread recipes. We love this cut into thick slices and slathered with some nut butter.

Come join us on Pinterest to find delicious pins.

vegan zucchini bread studded with nuts, sliced and stacked in a pile.

During my last trip to the market, I found fresh zucchinis and I simply could not resist them. This explains why this is the third zucchini recipe in a row.

Yes, after some creamy mango zucchini smoothie and a light zucchini and coconut milk curry, I baked this beautiful vegan bread with shredded zucchini.

This quick bread is a tad dense when compared to other breakfast sweet breads like the classic banana bread. Since this has no eggs, bananas or dairy, the texture is not like that of an airy cake. 

But it more than makes up for in terms of taste and flavor. This is the perfect way to make use of those summer zucchinis.

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Ingredients

Flour

All purpose flour works well in most egg-free recipes and that applies here too. While I do love gluten-free flour and whole wheat flour in baking, I found after multiple attempts that good old plain flour works best for this recipe.

Zucchini

Zucchini is what makes or breaks this bread. Since it is a vegetable with so much water content, it has to be squeezed dry before tossing it into the batter. Skip the squeezing part and your bread will take forever to bake. Also, it will fall apart seconds after slicing the baked bread.

To squeeze zucchini easily, add shredded zucchini to a nut milk bag and squeeze like your life depends on it. Collect the squeezed water and use it in soups or stock. Measure your zucchini only after squeezing all the water out.

Sweeteners

This is a recipe free from refined sugar. It uses a combination of agave nectar and jaggery powder. You can substitute agave with maple and jaggery with coconut sugar in a pinch. Raw cane sugar or dark brown sugar will work as well.

Leavening agents

Regular ingredients- baking soda and baking powder work their magic. Always check the expiry of your soda bicarb and baking powder before you begin baking to avoid baking disasters.

Spices and aromatics

I m a huge fan of cinnamon. So it obviously is my first choice. I added ground cinnamon to add more flavor. The sweet cinnamon makes the bread smell heavenly while it bakes. Other than this, the classic vanilla is something without which baking is impossible.

Fats

Since this is a vegan recipe, canola oil or sunflower oil works best. You can also use melted extra virgin coconut oil or melted vegan butter instead too.

Milk

Plant based milk for the win! Almond milk and oat milk are the best choices for this bread. I went with unsweetened oat milk at room temperature.

Nuts and seeds

To make this a nutritious treat, I added some sprouted nuts and seeds.  I used a mix of walnuts, cashews, almonds, pecans and pumpkin seeds. You can use a mix like I did or just use one kind. Almonds and pecans are best!

Chia gel as an egg substitute

Ever since my tryst with gluten-free baking started, chia gel has been my saviour. I applied the same logic here and went with making chia gel by mixing chia seeds and oat milk. I let this sit for 10 minutes for the seeds to bloom. Chia gel works well in place of flax eggs too.

Recipe Notes

  1. Squeeze all the water from the zucchini well. This is a very important step.
  2. The 1 cup of shredded zucchini is measured after the water has been squeezed from it. So once the zucchini has been shredded, first squeeze and then measure this to make up 1 cup.
  3. I used a greased and parchment lined 9 by 5 loaf pan to bake this bread. You can also transfer the batter into muffin liners and bake them into vegan zucchini muffins.
  4. While I used a stand mixer to bake this gorgeous bread, you can use a hand-held mixer or a balloon whisk to mix the batter as well. 

Variations

  1. We love nuts and seeds and it was automatic for me to add them. You can also add chocolate chips, some dried fruit or even fresh blueberries in this  bread.
  2. Use a mix of 120 grams plain flour and 60 grams whole wheat flour instead of 180 grams plain flour if you are particular about using flour.
  3. Ground ginger and ground cardamom are amazing with zucchini too. Use these instead of cinnamon.

Shelf life, storage & freezing

This bread keeps well at room temperature for 1.5 days. Slice it and place in an air-tight container, preferably stainless steel or glass. In the fridge, this lasts for upto 1 week. Store in a fridge safe air-tight container.

To freeze this quick bread, wrap them tightly in foil or cling wrap. Put the wrapped bread in a Ziploc or any freezer safe bag. Thaw at room temperature and enjoy them all year round.

Method

Dry ingredients

Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.

Prepping the zucchini

Wash and pat dry the zucchini. Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch. Set aside.

Making chia gel

To the bowl of your stand mixer, add chia seeds and oat milk. Mix well and let it sit for 10 minutes. After 10 mins, the seeds would have bloomed and the mixture will be gelatinous. This is our chia gel.

Preheating 

While the chia sits, preheat the oven to 180 C or 350 F. Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.

Wet ingredients

Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl. Attach the whisk attachment to the mixer. Whisk the mixture until it is well incorporated. 

Mixing wet and dry ingredients

 

Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour. When done, add the nuts and seeds. Using a silicon spatula, gently fold in the nuts into the batter.

Baking the bread

Pour the batter into the lined loaf pan and bake in a preheated oven at 350 F (180 C) for 40 to 45 minutes or until a toothpick inserted comes out clean.

Slicing

When the bread is done baking, let it cool on a wire rack. Wait for the bread to cool completely. Invert the bread upside down and slice through with a serrated knife.

Recipe Card

vegan zucchini bread studded with nuts, sliced and stacked in a pile.
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4.67 from 3 votes

Vegan Zucchini Bread

Delicious and easy vegan zucchini bread with nuts is just what you need for breakfast.
Prep Time20 minutes
Cook Time45 minutes
Resting Time10 minutes
Course: Breakfast, Dessert
Cuisine: International
Servings: 1 loaf
Calories: 3075kcal

Ingredients

  • 3/4 cup unsweetened oat milk
  • 3 tbsp chia seeds
  • 1/4 cup canola oil
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 2/3 cup powdered jaggery
  • 1 cup shredded and squeezed dry zucchini
  • 180 grams flour
  • 1.5 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup mixed nuts and seeds please read the blog post for more details
  • 1 tsp melted vegan butter/ canola oil for greasing the pan

Instructions

Dry ingredients

  • Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.

Prepping the zucchini

  • Wash and pat dry the zucchini.
  • Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch.
  • Set aside.

Making chia gel

  • To the bowl of your stand mixer, add chia seeds and oat milk.
  • Mix well and let it sit for 10 minutes.
  • After 10 mins, the seeds would have bloomed and the mixture will be gelatinous.
  • This is our chia gel.

Preheating

  • While the chia sits, preheat the oven to 180 C or 350 F.
  • Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.

Wet ingredients

  • Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl.
  • Attach the whisk attachment to the mixer.
  • Whisk the mixture until it is well incorporated.
  • Mixing wet and dry ingredients
  • Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour.
  • When done, add the nuts and seeds.
  • Using a silicon spatula, gently fold in the nuts into the batter.

Baking the bread

  • Pour the batter into the lined loaf pan.
  • Bake in a preheated oven at 350 F (180 C) for 40 minutes or until a toothpick inserted comes out clean.

Slicing

  • When the bread is done baking, let it cool on a wire rack.
  • Wait for the bread to cool completely.
  • Invert the bread upside down and slice through with a serrated knife.v

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: 3075kcal | Carbohydrates: 389g | Protein: 54g | Fat: 149g | Saturated Fat: 16g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 83g | Trans Fat: 1g | Sodium: 4229mg | Potassium: 1626mg | Fiber: 34g | Sugar: 191g | Vitamin A: 849IU | Vitamin C: 23mg | Calcium: 750mg | Iron: 20mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Zucchini Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan zucchini bread? We would love to hear any feedback! 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.

Zucchini Kootu- Vegan Zucchini Stew

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This easy zucchini Kootu comes together in less than 20 mins. Made in the Instant Pot, it is a light and creamy stew that is not only delicious but also nourishing and wholesome. You can also think of this as a zucchini lentil soup. 

Come join us on Pinterest to find delicious pins.

When I m craving for a simple and light meal, I turn to this quick dish with summer’s best zucchini and a very small portion of lentils.

In a very strict sense, this may not check all boxes for a hearty and filling stew since it is light and has very little protein or carbs.

It lingers somewhere between a soup and a stew but really, does the name matter? Inspired from the South Indian Kootu recipe, this version uses no grated coconut and calls for no fresh ground spice paste too.

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Ingredients

Like I mentioned, 6 ingredients is all it takes to make this, unless you include water and salt.

Zucchini- Use the crunchiest and crispiest zucchinis for this recipe. Both yellow and green courgettes are fine. 

Coconut milk- I have used low fat coconut milk to make this. Coconut milk and zucchini are made for each other. You can also use regular coconut milk in place of the low fat version. 

Lentils- With just 1 tbsp of moong lentils, this is low-carb diet friendly. You can also use red lentils in place of the moong lentils.

Check the recipe card for more information and exact measurements.

No coconut kootu

This recipe is a quick Kootu. Usually, traditional South Indian Kootu recipes call for a fresh spice paste that has grated coconut. If you are in a pinch or out of coconut but still want to enjoy Kootu, then this Zucchini Kootu is for you. 

Variations

This recipe will work well with so many veggies.

  1. Make this with butternut squash, pumpkin, green beans or a mix of veggies. Think carrots, beans and peas. 
  2. Add more moong lentils for a thicker version. You can eat this thick Kootu as a side kick for Chapatis.
  3. Replace the cumin seeds with cinnamon sticks, bay leaves and cloves for a Sri Lankan inspired dish.
  4. Throw in some onions and garlic along with the green chilis and saute them till onions become a light pink. This will give a completely different flavor to the Kootu.
  5. Lentils that work well with zucchini include Chana Dal and Red lentils. You can even make this split green gram. If you are going to use Chana Dal, wash it in a colander till water runs clear. Then soak the Dal for at least 30 minutes before cooking.
  6. I love pepper. Adding black pepper to a coconut milk based curry or stew takes it to a new level in terms of flavor and dish. If you like the heat of black pepper, feel free to add more.
  7. Squeeze some lemon juice just before serving this Kootu. The tang is a welcome addition in terms of flavor.

Recipe Notes

  1. Coconut oil is the lifeline of this dish. So no matter what you do, please don’t replace that with any other oil.
  2. I tried making this as an one-pot dish by adding the coconut milk along with the zucchini while pressure-cooking. When I did this, the coconut milk curdled. When I tried this the second time, I added the milk after pressure cooking zucchini+lentils. This worked perfectly.

Method

Tempering and Sautéing

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 7 mins. 

Add cold-pressed coconut oil and tip in the mustard seeds and cumin seeds. When the mustard seeds pop and cumin crackles, add the curry leaves and green chilis. Immediately add the chopped zucchini and saute until zucchini becomes soft. This takes roughly 2 mins.

Wash the moong Dal well under running water. Add the dal to the pot and stir to combine. Now, add water and salt. 

Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

Pressure cooking

 

Press PRESSURE COOK- HIGH PRESSURE-7 Mins. Allow the cooking cycle to complete. When the cycle completes, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.

Press CANCEL. Open the lid and add the coconut milk. Stir well. Press SAUTE MODE- NORMAL- 3 mins. Add freshly cracked black pepper and mix well. Garnish with more fresh curry leaves if you like the flavor. Wait for the SAUTE CYCLE to COMPLETE.

When done, serve hot.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan zucchini Kootu? We would love to hear any feedback! 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.

Instant pot zucchini Kootu served in a wooden bowl placed over a burlap mat. A serving spoon by the side. Curry leaves scattered at the back ground.
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Zucchini Kootu

Easy and quick no coconut Kootu with zucchini made in the Instant Pot. Comes together in less than 30 mins.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Indian
Servings: 3

Equipment

  • Instant Pot 6 quart

Ingredients

  • 1 tbsp cold-pressed coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 green chilis slit length wise
  • 10 curry leaves
  • 350 g zucchini cubed
  • 1 tbsp Moong lentils
  • 1 cup water
  • 1 tsp freshly cracked black pepper
  • 10 curry leaves
  • 200 ml low fat coconut milk

Instructions

Tempering and Sautéing

  • Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 7 mins.
  • Add cold-pressed coconut oil and tip in the mustard seeds and cumin seeds.
  • When the mustard seeds pop and cumin crackles, add the curry leaves and green chilis.
  • Immediately add the chopped zucchini and saute until zucchini becomes soft.
  • This takes roughly 2 mins.
  • Wash the moong Dal well under running water.
  • Add the dal to the pot and stir to combine.
  • Now, add water and salt.
  • Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant Pot and turn the VALVE to SEALING.

Pressure cooking

  • Press PRESSURE COOK- HIGH PRESSURE-7 Mins.
  • Allow the cooking cycle to complete.
  • When the cycle completes, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
  • Press CANCEL.
  • Open the lid and add the coconut milk.
  • Stir well.
  • Press SAUTE MODE- NORMAL- 3 mins.
  • Add freshly cracked black pepper and mix well.
  • Garnish with more fresh curry leaves if you like the flavor.
  • Wait for the SAUTE CYCLE to COMPLETE.
  • When done, 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!

More Kootu Recipes

Mango Spinach Smoothie- No Banana

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This nutrient dense mango spinach smoothie is definitely what you want for breakfast, today, tomorrow and every day. Make this easy vegan smoothie a part of your healthy eating routine because it keeps you full and energetic. If you have ever wondered how spinach tastes in a smoothie, you cannot taste the spinach at all. 

Come join us on Pinterest to find delicious pins.

mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.

A few years back, if someone had asked me to add spinach to a smoothie, I would have probably run a mile. In my thirties, I m welcome to the idea of making all my meals not only delicious but also nutritious. Over the years, my smoothie making experience has made me wiser and more knowledgeable about nutrient values. 

Now I know that a mango green smoothie can be made just as delicious as any other smoothie.

You will love this mango green smoothie because

  1. It s creamy and sweet but has no banana.
  2. how can one ever say no to a green glow smoothie that is a fantastic mid-morning post gym pick-me-up?
  3. This smoothie is vegan and gluten-free.
  4. you can make this a part of your meal-plans.
  5. sweet mangoes, plant milk and herbs are an insanely delicious way to kick start the morning.
  6. protein rules in this smoothie.
  7. This has no refined sugar and can easily be made sugar-free.
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Have I convinced you enough? Shall we talk more about getting that green smoothie right?

Building blocks of a green smoothie

If you ever thought that a green smoothie can be made only in one or two ways, I m here to change that. There are so many fruits, herbs, veggies and greens that can work together to make some of the best green smoothies ever.

Fruits that work well in a green smoothie-

Apart from the humble yet healthy banana that not many people love these days, fruits like pineapple, kiwi, pears, berries and mangoes are great in green smoothies. Since mangoes and zucchini are in season, I chose these two. A few chunks of pineapple or some cored pears work in this smoothie just as well.

Greens that you can add to a smoothie-

Very often, when people think of green smoothies, they only think of baby spinach or romaine lettuce. But greens include herbs too. Kale is fantastic in a smoothie as well.

Herbs that make a smoothie amazing include sweet basil, parsley and arugula. You have to try our Pear Arugula Smoothie to believe this!

Substitutes for banana in a smoothie-

Well, there was a time when banana ruled the smoothie game but not anymore. For the most part, bananas are healthy and a fantastic source of fiber. They are not preferred by some because its not ideal for low calorie diets.

So, what else can be added instead? Zucchini, pineapple, cucumber, roasted sweet potatoes are perfect replacements for bananas. They add body to the smoothie and also a rich source of fiber.

Protein rich smoothies-

I have never bought the idea of a protein supplement, not even when I was pregnant. The upside to being a vegan or vegetarian means you are always looking for creative ways to make your food protein rich. 

Flax seeds, hemp hearts and chia seeds along with nut butter can be included in any smoothie recipe to make it protein-dense. Seeds and nut butters are not only rich in protein but also a good source of Omega 3 fatty acids.

Fun fact- hemp hearts are a whole protein. Include them in your smoothies, soups or top your avocado toasts with these.

Amp up the fiber-

Smoothies are excellent ways to improve your fiber intake. Other than fruits, you can also add gluten free oats or millet flakes for a fiber rich smoothie.

Grain-free smoothies-

Since I have added gluten-free rolled oats in this recipe, it is not grain free. You can easily make this a grain-free green smoothie by adding millet flakes or coconut flour or almond flour. The easiest way to a grain-free smoothie is to skip the oats. Use a banana or roasted sweet potato instead.

Spices in smoothies-

Yes, you heard me right. Ground spices add a nice earthy flavor to smoothies. Ginger, cinnamon and Ashwanganda (Indian Ginseng) are potent spices to add to your smoothies.

Liquids for a smoothie-

All plant based milk are great for this smoothie. But if you are not a fan of non-dairy milk, consider making this smoothie with just water or switch to chilled coconut water. This is true for all smoothies and not for just this one.

mango spinach smoothie held in hands. Hemp seeds topped over the smoothie.

Variations

  1. For a different green smoothie, use 1 cup kale instead of baby spinach. 
  2. You can easily make this a no-sugar added smoothie. Just choose the sweetest mangoes possible. Natural sugars in mango are more than enough to sweeten this up.
  3. Use other non-dairy milk instead of oat milk. Almond milk and pistachio milk are great choices.
  4. Include other dried fruit like apricots, figs or prunes. Just soak them in hot water for 10 mins before adding them to the blender. This helps in smooth blending.
  5. Make a banana mango spinach smoothie by adding 1 cup peeled and chopped banana instead of the zucchini for a classic mango banana green smoothie.
  6. To make this healthy mango smoothie with spinach healthier, add soaked nuts or nut butter.
  7. Get inspired by this pineapple turmeric smoothie and blend some mango pineapple spinach smoothie. Add that turmeric and take the ginger up a notch for a zesty and flavor packed breakfast drink.
  8. Make a mango spinach smoothie bowl by emptying this smoothie into a bowl and topping it with coconut flakes, hemp hearts, roasted nuts and other fruits. A scoop of peanut butter or almond butter is good too!

Ingredients- substitutes

For the complete ingredient list, refer the recipe card. Here is a list of substitutes for the ingredients in this recipe.

Mangoes- I have used Thai mangoes for this smoothie. You can use any mango. Use frozen mango chunks if you cannot find fresh mangoes.

Spinach- organic baby spinach or salad spinach is my favorite greens to add to a green smoothie. You can substitute this with kale or romaine lettuce. 

Oat milk- I have used organic oat milk. You can make this healthy mango smoothie with almond milk too. Choose unsweetened almond milk to skip the added sugars.

Maple syrup– The mangoes that I added were not too sweet. So I had to use maple syrup. You can also add monk syrup, agave nectar or skip the sweetener altogether.

 

mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan green smoothie with mango? We would love to hear any feedback! 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.

mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.
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5 from 1 vote

Mango Spinach Smoothie

Delicious, filling and vegan green smoothie with sweet, tart mangoes and baby spinach. No banana breakfast smoothie that is perfect for meal planning.
Prep Time10 minutes
Course: Breakfast, Drinks, smoothies
Cuisine: International
Servings: 3 people
Calories: 185kcal

Equipment

  • Blender

Ingredients

  • 1 cup oat milk
  • 1 cup chopped mango cubes
  • 1 cup chopped zucchini
  • 1 cup baby spinach
  • 1 tbsp finely chopped sweet basil
  • 2 dates
  • 1/8 cup rolled oats
  • 1 tsp chia seeds
  • 2 tsp hemp hearts
  • 1 tbsp maple syrup
  • 1/2 tsp ground ginger
  • 1/2 cup ice cubes

Toppings

  • 3 tsp hemp hearts 1 tsp each for every glass of smoothie

Instructions

  • Add the oat milk and ice cubes to a high speed blender.
  • Tip in all the other ingredients except the hemp hearts meant for topping.
  • Blend to a smooth puree.
  • Pour into 3 tall glasses.
  • Top with 1 tsp each hemp hearts and 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.

Nutrition

Calories: 185kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 53mg | Potassium: 365mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1859IU | Vitamin C: 30mg | Calcium: 171mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Smoothies

Whether you are making your way into whole foods or trying to be a breakfast person, a healthy smoothie is a good place to begin with. Here are some delicious morning pick-me-ups.

Tomato Thokku – Instant Pot& Stovetop

By 2 Comments

Step by step guide to make Tomato Thokku or Thakkali Thokku, a popular South Indian relish. This is a great accompaniment for Idli, Dosa and even Chapatis. When you are in a pinch, use this tangy pickle as a spread for sandwiches or wraps.

Come join us on Pinterest to find delicious pins.

South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter

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When I used to live in India, ripe red tomatoes used to flood the markets during early winter. I would buy at least 5 pounds of these tomatoes just to indulge my family and friends. Everyone home loves this so much that they eat it with pretty much everything ranging from toast to curd rice.

After we moved from India, ripe tomatoes became a rarity. I ll definitely spot half ripe or orangish tomatoes but ripe and red ones have become a rare sight. Imagine my joy when I do find these at the market.

What is Thakkali Thokku?

This is a very traditional South Indian pickle. There are several variations to this- the Chettinad tomato thokku and the brahmin style Thakkali thokku are quite popular as is the Andhra style Tameta Pachadi. 

We make this with fresh ripe red tomatoes, minimal spices and liberal amounts of oil. Like any pickle, this one thrives on the oil to extend its shelf life.

Here’s what you need for this easy Tomato Pickle

Ingredients

Tomatoes- Choose the reddest and ripest tomatoes possible. These not only cook fast but have an amazing flavor that is just perfect for this recipe.

Ginger and garlic- You can make this recipe without these two. But these two are what make this relish heavenly. Chop both as finely as you can. And make sure you wash and dry your ginger before chopping.

Curry leaves– Any south Indian relish is incomplete without curry leaves and it is true for this recipe too.

Sesame oil- This is another flavor enhancer. It not only adds a beautiful aroma to the Thokku but also increases its shelf life. Choose cold pressed sesame oil for best results.

Spices- whole& ground- For this Thokku, we just need regular red chili powder. Other than this, we will be dry roasting fenugreek seeds and mustard seeds and grinding it to a powder. This powder packs a punch in terms of flavor and fragrance.

Tamarind paste- I love how versatile tamarind paste is and reach out for it whenever I do not have tamarind extract or I forget to soak tamarind. For this Thokku, I recommend tamarind paste since it gets cooked easily and is easy to measure too.

Jaggery- You may wonder, why jaggery? Since tomatoes and tamarind both are tangy, jaggery balances and rounds out the tanginess beautifully. In case you don’t have jaggery, you can add Gula Melaka or Coconut sugar. Please do not use raw cane sugar or white sugar.

Shelf life and storage

South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter

If you follow all the steps and store this pickle in a properly sterilized glass jar, this will keep well for 2 days at room temperature. Always use a dry spoon for serving and do not insert an used spoon into the jar. This will prevent molding and fungal growth.

In the fridge, this keeps well for up to 10 days if handled the way as mentioned above. Since it is a pickle, tomato thokku for travel is just perfect. You can serve this with Poori, Chapati, Idli and Dosa. It even pairs well with curd rice like I mentioned in the beginning.

Method

In this post, I am going to share two methods of making this recipe which is everyone’s favorite. Let us check how to make Thakkali Thokku in the Instant Pot first.  Scroll down to find instructions for making Pressure cooker tomato Thokku.

How to make Thakkali thokku?

Prepping the tomatoes

This step remains the same for all the methods. 

Wash and pat dry your tomatoes. This is a very important step. Tomatoes must be wiped dry to avoid mold and fungus. Once dry, chop them as finely as you can.

Instant Pot Method

Frying the garlic

Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins. Wait for the display to read HOT. When the display reads hot, add the sesame oil.

Now, add the sliced garlic and saute till it becomes a light golden brown. If you like the garlic to be golden, fry them for a bit longer. When the garlic has browned, drain and set aside. 

Tempering

To the remaining oil in the pot, add mustard seeds and allow them to splutter. When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs. Immediately tip in the curry leaves and mix well.

Pressure cooking the tomatoes

Now, add the finely chopped tomatoes and stir well. Add the salt and tamarind paste and mix. When done, add the red chilli powder and stir to combine. Allow this to simmer for 2 mins or until the SAUTE cycle completes.

When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid. Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING.

PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins. Allow the cooking cycle to complete fully. When the cooking cycle is complete, quick release pressure by turning the valve to VENTING. 

Making the spice powder

While the mixture is cooking, heat another pan and dry roast fenugreek seeds and mustard seeds until fenugreek seeds are pink and fragrant. Do this on low flame as they burn quickly. Let cool and grind to a powder in a blender. I used my coffee bean grinder for this. You can use this mustard fenugreek powder in other pickles too.

Simmering the Thokku

Press CANCEL.

Open the lid and gently mash the tomatoes with a potato masher. This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.

Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.

While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom. 

After 20 mins, 85% of the liquid from the pickle would have evaporated and oil starts oozing on to the surface. Your Thokku will also be thicker. Let cool completely before transferring them to sterilized jars.

Stovetop Method 

Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.

Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well. 

Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the red chili powder and stir to combine. Simmer this mixture until it reduces to half. This takes roughly 12 to 14 mins.

When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.

When done, allow it to cool completely before transferring to a clean air tight sterilized jar.

It may take longer if you are making a huge batch. You will know that it is done when the oil begins to separate like you see in the picture below.

  • tomato thokku step by step
  • tomato thokku step by step
  • tomato thokku step by step

Quick Pressure Cooker Method

Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.

Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well. 

Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the chili powder and stir to combine.

Close the pressure cooker, put the weight on and pressure cook for 2 whistles. Wait for pressure to release naturally. When the pressure releases, open the cooker and gently mash the tomatoes with a potato masher.

Add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.

 

South Indian thakkali thokku- a tangy tomato relish served with soft idli

Recipe Notes

  1. Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
  2. Sterilize the glass jars properly before transferring this pickle.
  3. Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
  4. You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Tomato Thokku? Which method did you try? We would love to hear any feedback!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.

Recipe Card

South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter
Print Recipe
5 from 2 votes

Tomato Thokku

Tomato Thokku- Spicy vegan relish made with fresh tomatoes and ginger. Tastes great with rice and flatbreads, dosa and idli
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Accompaniment, Condiment
Cuisine: South Indian, Tamil
Servings: 3 cups
Calories: 443kcal
Author: Anusha Praveen

Equipment

  • Instant pot/ pressure cooker
  • Potato masher
  • ladle

Ingredients

  • 1/2 cup Sesame oil cold pressed sesame oil is recommended
  • 25 grams finely chopped garlic
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 12 curry leaves
  • 12 grams finely chopped ginger
  • 4.5 cups finely chopped tomatoes 1200 g in weight
  • 3 tsp tamarind paste
  • 2 tbsp red chili powder
  • 3 tsp Kosher Salt or to taste
  • 1 tbsp Jaggery

For the spice powder

  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds

Instructions

Prepping the tomatoes

  • Wash and pat dry your tomatoes.
  • Once dry, chop them as finely as you can.

Instant Pot Method

    Frying the garlic

    • Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins.
    • Wait for the display to read HOT. When the display reads hot, add the sesame oil.
    • Now, add the sliced garlic and saute till it becomes a light golden brown When the garlic has browned, drain and set aside.

    Tempering

    • To the remaining oil in the pot, add mustard seeds and allow them to splutter.
    • When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs.
    • Immediately tip in the curry leaves and mix well.

    Pressure cooking the tomatoes

    • Now, add the finely chopped tomatoes and stir well.
    • Add the salt and tamarind paste and mix.
    • When done, add the red chilli powder and stir to combine.
    • Allow this to simmer for 2 mins or until the SAUTE cycle completes.
    • When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid.
    • Press CANCEL.
    • Close the Instant Pot and turn the VALVE to SEALING.
    • PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins.
    • Allow the cooking cycle to complete fully.
    • When the cooking cycle is complete, quick release pressure by turning the valve to VENTING.

    Making the spice powder

    • While the mixture is cooking, heat another pan and dry roast the mustard seeds and fenugreek seeds until fenugreek seeds are pink and fragrant.
    • Do this on low flame as they burn quickly.
    • Let cool and grind to a powder in a blender.

    Simmering the Thokku

    • Press CANCEL.
    • Open the lid and gently mash the tomatoes with a potato masher.
    • This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.
    • Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.
    • While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom.
    • After 20 mins, 85% of the liquid from the pickle would have evaporated and you will have a thick Thakkali Thokku.
    • Let cool completely before transferring them to sterilized jars.

    Stovetop Method

    • Heat a deep pressure pan with sesame oil.
    • Add the garlic and fry till golden.
    • Drain and set aside.
    • Now add the garlic and fry till golden.
    • When the garlic is done, drain and set aside.
    • To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger.
    • Saute for 30 secs. Now, add curry leaves and mix well.
    • Immediately tip in the finely chopped tomatoes and stir well.
    • Now, add salt and tamarind paste. Mix well.
    • Tip in the chili powder and stir to combine.
    • Simmer this mixture until it reduces to half.
    • This takes roughly 12 to 14 mins.
    • When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery.
    • Stir well to combine.
    • Adjust salt if required.
    • Simmer this for 7 to 8 mins on low flame until the Thokku thickens and oil begins to float to the surface.
    • When done, allow it to cool completely before transferring to a clean air tight sterilized jar.
    • It may take longer if you are making a huge batch.

    Notes

    Nutritional values provided here are a rough estimate. Please consult a qualified dietitian or nutrition expert if you have any questions regarding this.
    Instant pot timings may vary based on geographical location.
    1. Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
    2. Sterilize the glass jars properly before transferring this pickle.
    3. Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
    4. You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.

    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: 443kcal | Carbohydrates: 25g | Protein: 4g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Sodium: 2430mg | Potassium: 755mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3599IU | Vitamin C: 114mg | Calcium: 88mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Instant Pot Recipes

     

    Carrot Kheer- Instant Pot & Stovetop

    By 8 Comments

    Step by step guide to make carrot kheer, an easy Indian style pudding with carrots and nuts. This creamy and rich dessert is a crowd-pleaser and can easily be doubled. Just what we all need for the festivities. Referred to as Carrot Payasam in Tamil, this beautiful dessert can be enjoyed warm or chilled.

    Come join us on Pinterest to find delicious pins.

    Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds.

    Kheer, the Indian dessert equivalent of pudding, is an absolute-must in every festive meal. I m always looking for easy and quick Kheer recipes that do not involve hours of stirring. To be honest, I like to think of this kheer as dessert soup since its more on the thinner side. Unlike pudding which is semi-solid, the texture of this carrot kheer is thinner and on the watery side. Also, does anything like dessert soup exist? Never mind. I have one for you. And this carrot kheer aka Gajar ki Kheer just hits the mark in more ways than one.

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    5 reasons to make this kheer

    • Naturally grain-free and gluten-free dessert.
    • Can be doubled or scaled up easily.
    • Effortless and takes very little time to put together.
    • A great way to include carrots in your kids’ diet.
    • Can be enjoyed warm or chilled.

    Kheer or Payasam?

    First things first. I need to address this very important debate. So what is the difference, you may ask. Well, Kheer is what we call it in northern parts of India. In South India, we have different names for Kheer. Kerala people call desserts similar to this as Pradhaman. In Tamil Nadu, we call this Payasam. It is Paysa in Kannada. 

    Ingredients

    Carrots 

    Choose carrots that are sweet for this recipe. Always peel your carrots for this kheer. 

    Dairy

    We will be using just full fat milk and condensed milk. Condensed milk adds a creamy richness to any dessert and it works perfectly with carrots. Since we will be using condensed milk, we are not going to add any sugar. 

    Aromatics

    We prefer cardamom to be the dominant flavor in our Gajar Ki Kheer. You may also add saffron and some rose water if you like the flavors.

    Ghee

    Use ghee for kheer that literally tastes like heaven. Ghee has a unique nutty flavor that elevates any ordinary dish. 

    Nuts 

    Kheer is incomplete without nuts and raisins. I have just used cashews, almonds and raisins as a garnish. Unsalted pistachios and walnuts work well too.

    Variations

    Using this as base, we can create more versions of Gajar Kheer too.

    1. You can add saffron strands to the carrots and milk while boiling for a beautiful delicate saffron flavor.
    2. Add 1/4 cup roasted vermicelli along with the carrots and milk to make carrot semiya payasam.
    3. Try adding 1/2 cup crushed ghee roasted Makhana (foxnuts) or 2 tbsp rinsed quinoa while pressure cooking carrots for a healthier version.

    Vegan Carrot Kheer

    I intend to share this as a whole new recipe but let me just share a quick version for vegan carrot Payasam. Replace the whole milk with almond milk while pressure cooking the carrots. Add raw cane sugar instead of the condensed milk. Use 1 cup cashew cream instead to thicken the carrots. Skip the ghee entirely and garnish with raw nuts. Tastes just as delicious when served chilled.

    Carrot kheer with jaggery or coconut milk do not work well for some reason. I find that the jaggery simply does not mix well with the flavors of carrot.

    Method

    Instant Pot Carrot Ki Kheer

    Roasting cashews and raisins

    Insert the inner pot into the IP. Turn on SAUTE MODE- NORMAL- 5 mins. Wait for the display to read HOT. When the display reads HOT, add the cashews and saute till they begin to brown.

    As soon as the cashews begin to brown, add the raisins and saute till raisins are plump. This happens very quickly. So do not leave them unattended. Once cashews and raisins are fried, drain and set aside.

    Pressure cooking carrots

    To the inner pot, add cardamom and saute for 10 secs. Now, add the peeled and chopped carrots, whole milk and 1 cup water.

    We add water because this helps in preventing the milk fat settling down to the bottom. You can use the same technique to boil milk on stovetop. Whenever you boil milk on stovetop, wash the sauce pan before adding the milk and add 1 tbsp milk for every 4 cups milk.

    Mix well. Wait for the milk to begin boiling. Once it begins to boil, press CANCEL.

    Ensure that the sealing ring has been fitted properly into the lid. Now turn the valve to SEALING. Now press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.

    Allow the cooking cycle to complete. When done, wait for natural pressure release.  Once pressure releases naturally, press CANCEL and open the lid. 

    Blending 

    Now, using an immersion blender, blend the carrots and milk to a smooth puree. Turn on SAUTE MODE- NORMAL- 7 MINUTES. Add condensed milk and stir to combine. Tip in the cashews and raisins. Mix well. Simmer till the SAUTE CYCLE completes. Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.

    Our creamy carrot kheer is ready.

    Carrot Payasam / Gajar Kheer Stovetop Method

    First, let us fry the cashews and raisins. To a 3 liter pressure cooker, add ghee and heat it up. Add the cashews and fry them till they begin to brown. When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump. Drain and set aside.

    To the cooker, add chopped carrots and 1 cup water. Pressure cook the carrots for 2 whistles. Wait for the pressure to release naturally. When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.

    In a pan, heat 1 tbsp of ghee. Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning. The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins. 

    Now, add boiled milk and mix well. Simmer for 2 to 3 mins on medium flame. When done, add the condensed milk and mix well.

    Simmer for 4 to 5 mins on medium flame. Once done, remove from fire and set aside.
    Serve the kheer warm or chilled. Personally, I love carrot kheer chilled.

    Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds.

    Explore More Kheer Recipes

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Instant Pot Kheer? 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.

    Recipe Card

    Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds. brass spoons by the side
    Print Recipe
    5 from 1 vote

    Carrot Kheer

    Delicious Indian style carrot pudding made in the Instant Pot.
    Prep Time10 minutes
    Cook Time17 minutes
    Natural pressure release time15 minutes
    Course: Dessert
    Cuisine: Indian, North Indian
    Servings: 6
    Calories: 299kcal

    Ingredients

    • 1.25 tbsp ghee
    • 12 whole cashews halved
    • 2.5 tbsp raisins
    • 5 green cardamom pods crushed
    • 350 grams peeled and chopped carrots
    • 2 cups whole milk
    • 1 cup water
    • 1 cup sweetened condensed milk

    Instructions

    Instant Pot Carrot Ki Kheer

      Roasting cashews and raisins

      • Insert the inner pot into the IP.
      • Turn on SAUTE MODE- NORMAL- 5 mins.
      • Wait for the display to read HOT.
      • When the display reads HOT, add the cashews and saute till they begin to brown.
      • As soon as the cashews begin to brown, add the raisins and saute till raisins are plump.
      • Once cashews and raisins are fried, drain and set aside.

      Pressure cooking carrots

      • To the inner pot, add cardamom and saute for 10 secs.
      • Now, add the peeled and chopped carrots, whole milk and 1 cup water.
      • Mix well. Wait for the milk to begin boiling.
      • Once it begins to boil, press CANCEL.
      • Ensure that the sealing ring has been fitted properly into the lid.
      • Now turn the valve to SEALING.
      • Press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.
      • Allow the cooking cycle to complete.
      • When done, wait for natural pressure release.
      • Once pressure releases naturally, press CANCEL and open the lid.

      Blending

      • Now, using an immersion blender, blend the carrots and milk to a smooth puree.
      • Turn on SAUTE MODE- NORMAL- 7 MINUTES.
      • Add condensed milk and stir to combine.
      • Tip in the cashews and raisins.
      • Mix well.
      • Simmer till the SAUTE CYCLE completes.
      • Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.
      • Our creamy carrot kheer is ready.

      Carrot Payasam / Gajar Kheer Stovetop Method

      • Heat a 3 liter deep pressure cooker with ghee.
      • Add the cashews and fry them till they begin to brown.
      • When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump.
      • Drain and set aside.
      • To the cooker, add chopped carrots and 1 cup water.
      • Pressure cook the carrots for 2 whistles.
      • Wait for the pressure to release naturally.
      • When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.
      • In a pan, heat 1 tbsp of ghee.
      • Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning.
      • The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins.
      • Now, add boiled milk and mix well.
      • Simmer for 2 to 3 mins on medium flame.
      • When done, add the condensed milk and mix well.
      • Add the fried cashews and raisins.
      • Mix well.
      • Simmer for 4 to 5 mins on medium flame.
      • Once done, remove from fire and set aside.

      Notes

      Nutrition values mentioned here are a rough estimate and are provided as a courtesy. Please consult a qualified nutrition expert for detailed analysis.
      Instant pot timings may vary depending on geographical locations.

      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: 299kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 144mg | Potassium: 567mg | Fiber: 3g | Sugar: 35g | Vitamin A: 10013IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      More Carrot Recipes

      In case you are a fan of carrots like me or if you are looking for more ways to include carrots in your kids’ diet, check out these recipes featuring carrots.

      Carrot cupcakes

      Carrot milk

      Carrot and peas curry

       

      Seeraga Samba Biryani- Instant Pot & Stovetop

      By 1 Comment

      Step by step guide to make the best Seeraga Samba Biryani with mushrooms. Seeraga Samba, a fragrant short grained rice is an undiscovered treasure. This is a popular rice cultivar in Southern India. The preferred choice of rice for Biryani in South, Seeraga Samba has a unique flavor that is quite difficult to dislike.

      Come join us on Pinterest to find delicious pins.

      seeraga samba biryani served in a wooden bowl placed over a brass plate

      Seeraga Samba is

      undoubtedly, the best short grained rice for making Biryani. While most people know Biryani to be a dish made with Basmati rice, in Tamil Nadu, we use this variety to prepare what is probably the world’s most loved Indian dish- the Biriyani.

      Grown exclusively in Tamil Nadu, it gets its name as it is grown during the Samba season. It is one of the most expensive Samba rice varieties and is 1/3rd in size of a Basmati rice grain.

      Benefits of Seeraga Samba rice include high selenium content, high fiber and rich in anti-oxidant properties. It is also believed to be rich in phytonutrients.

      Seeraga Samba Chicken biryani is probably a legend in itself. Since this is not very common, it is not easily available in most places. In Singapore, you can find Samba Biryani in places like Thalapakatti Biryani but vegetarian options may be hard to come by.

      Which is why, I m here with this delightsome mushroom biryani.

      Known as Jeera rice in the north India, we call this Seeraga Samba in Tamil.

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      Ingredients

      To begin with, this is a very typical South Indian biryani. Traditionally, they make mutton biryani and chicken biryani with this Jeera rice.

      This biryani is a spin-off of the Ambur star biryani. For uninitiated, Ambur is a place near Chennai and the biryani there is insanely famous. My meat-eating friends have raved about this so much that I had to attempt a vegetarian Ambur Biryani recipe.

      Unlike other biryani recipes, this one does not use ghee. And the highlight is the garlic-red chilli paste. 

      Mushrooms

      In this recipe, white button mushrooms work best. I have simply quartered them and used. Never wash your mushrooms. Instead, just wipe them clean with a kitchen towel or paper towel. When you wash mushrooms, they tend to get soggier after cooking. This in turn affects taste and texture.

      Rice

      I m sorry to disappoint you but only and only Seeraga Samba rice will work well here. Please put away that bag of Basmati. No offence but one should try some Jeerasar Biryani to understand why this is incredibly good.

      Spices and aromatics

      Like any normal Biryani, this one calls for whole spices too. Other than that, we will be making a  red chili and garlic masala paste, and use mint leaves and coriander leaves by the plenty. The beauty of this recipe lies in its rustic qualities. We do not use any ground spices but for red chili powder. And this does not call for any biryani masala powder either.

      No ghee Biryani

      Yep! Jeera rice biryani does not call for ghee. In fact, it calls for all things that are not traditionally used in a Biryani. We will be using tomatoes here. And some yogurt. Thick yogurt whisked to smooth is what you should be using.

      Seeraga Samba Rice Water Ratio

      The most intimidating aspect of cooking this particular rice variety is the water and rice ratio. These are finicky little fellows who don’t tolerate even a few extra drops of water.

      Whether you are making Seeraga Samba Chicken Biryani or Seeraga Samba Vegetable Biryani, the ratio of Seeraga samba to water is 1: 1.25. That is, for every 1 cup of rice, add 1.25 cups water.

      For Instant Pot version, the water rice ratio is equal. Use 1 cup water for 1 cup soaked rice. Always measure the rice and water in the same cup. For best results, use a standard measuring cup. A standard measuring cup measures 250 ml.

      1 kg rice is equal to how many cups?

      When measured using a standard measuring cup, 1 kg uncooked rice measures 5 cups. By weight, each cup of rice weighs 200 grams. When you make Biryani with 1 kg Jeera Samba rice, this will feed 15 people roughly, assuming you have other dishes. 

      Recipe Notes

      1. Soaking time plays a crucial role in cooking Seeraga Samba. Soak the rice for only 10 mins. This is a quick cooking rice and minimal soaking is more than enough. In case you soak the rice for longer, reduce the cooking time.
      2. Since this is an Instant Pot biryani recipe, I have soaked the rice. If you are making this in a regular stovetop pressure cooker, skip soaking the rice completely.
      3. Seeraga Samba Rice Online- Finding Seeraga Samba rice in USA is easy. If you are living in Bay Area, you can try Shasta Foods. In Singapore, Seeraga Samba is easily available in Sri Murugan Stores and in almost all Indian shops in Little India.

      Variations

      You can make Instant pot veg biryani following the same recipe and using Jeera rice. Use 1 cup finely chopped veggies like carrots, beans, potatoes and peas. Follow the same cooking time and instructions. Add the chopped veggies instead of the mushrooms for an amazing veg biryani with Seeraga Samba.

      Serving Suggestions

      This earthy and rustic Biryani pairs well with some chilled onion Raita or mixed vegetable Raita. You can also serve a dry curry like potato fry by the side. If you are looking for something more indulgent, I recommend our Kerala Egg Curry

      Method

      Instant Pot Mushroom Biryani with Jeera Samba Rice

      Red chili garlic paste

      Cut the red chilis into small pieces. Soak the chopped red chili in 1/4 cup hot water for 20 mins. After 20 mins, they will be all plumped up and soft. Drain the water and reserve it. Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar. Grind this to a smooth paste. Set aside.

      Soaking the rice

      Place the rice in a colander and wash under running water. Now place the washed rice in a mixing bowl with water. I have used 1.5 cups rice and 1.5 cups water. Start a kitchen timer for 10 mins. Let the rice soak for 10 mins. Do not soak the rice for longer than mentioned here.

      Prepping the ingredients

      While the rice soaks, gather up the remaining ingredients and chop the onions, tomatoes and herbs. This should not take more than 10 minutes. Once ready, let s get cooking some Briyani!

      Instant Pot timing and mode

      Insert the inner pot into the IP. Plug in and turn on SAUTE MODE for 9 mins on NORMAL. Wait for the display to read HOT. When display reads HOT, add the oil. Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter.

      When done, add the ground red chili paste and grated ginger. Alternatively, you can use ginger garlic paste in place of the grated ginger. But freshly grated ginger adds a nice punch to this recipe.

      Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.

      Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.

      Let this mixture simmer for 2 mins until the mixture thickens. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute. 

      instant pot seeraga samba biryani step by step

      Next, add the rice and the water. Add 1 tbsp lemon juice and mix well.

      Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

      instant pot seeraga samba biryani step by step

      Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.

      Allow the cooking cycle to complete. Wait for the pressure to release naturally for 5 mins. After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.

      When done, open the lid and gently mix the Biryani. 

      Garnish with more finely chopped coriander leaves if you desire.

      Serve hot.

      instant pot seeraga samba biryani served in a wooden handi bowl with cutlery by the side.

      Pressure Cooker Jeera Samba Rice Biryani

      To make this Biryani, do not soak the rice. Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.

      Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4. However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes.

      Use a 3 liter deep pressure cooker or pan to make this recipe.

      Heat the pressure cooker and add oil.  Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter. When done, add the ground red chili garlic paste and grated ginger.

      Alternatively, you can use 1 tbsp ginger garlic paste in place of the grated ginger.

      Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.

      Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.

      Let this mixture simmer for 2 mins. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute. 

      Next, add 1. 5 cups rice and 1.5 cups water. Squeeze the lemon juice and mix well.

      Close the pressure cooker and put the weight on. Keep the flame at its lowest. Now, cook this on low flame for 1 whistle. After 1 whistle, continue to cook on low flame for 5 minutes. Switch off the flame after 5 mins.

      Wait for the pressure to release naturally.  When done, open the lid and gently mix the Biryani. 

      Garnish with more finely chopped coriander leaves if you desire.

      More Biryani Recipes

      Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy mushroom biryani with Seeraga Samba rice? 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.

      Recipe Card

      instant pot Jeera rice biryani served in a brown bowl placed on a burlap mat
      Print Recipe
      5 from 3 votes

      Seeraga Samba Biryani

      Rustic, flavorful and delicious biryani made the South Indian style with Jeera rice
      Prep Time20 minutes
      Cook Time14 minutes
      Pressure release time5 minutes
      Course: Main Course, Mains
      Cuisine: Indian- South, Tamil
      Servings: 3
      Calories: 505kcal

      Equipment

      • Instant Pot 6 qt

      Ingredients

      For the chili-garlic paste

      • 6 cloves peeled garlic
      • 8 dry red chilis
      • 1/4 cup hot water

      For the rice

      • 1.5 cups Seeraga Samba rice
      • 1.5 cups water please read the post for water rice ratio in the pressure cooker method

      For the biryani

      • 1.5 tbsp vegetable oil
      • 1 bay leaf
      • 2 inch cinnamon sticks
      • 4 cloves
      • 3 green cardamoms
      • 1 cup finely chopped onions
      • 1 tsp red chili powder
      • 2.5 tsp Salt or to taste
      • 3/4 cup finely chopped tomatoes
      • 1/4 cup smoothly whisked yogurt
      • 1/2 cup finely chopped mint leaves
      • 1/2 cup finely chopped coriander leaves
      • 250 g sliced white button mushrooms
      • 1 tbsp freshly squeezed lemon juice

      Instructions

      Instant Pot Mushroom Biryani

        Red chili garlic paste

        • Cut the red chilis into small pieces.
        • Soak the chopped red chili in 1/4 cup hot water for 20 mins.
        • After 20 mins, they will be all plumped up and soft.
        • Drain the water and reserve it.
        • Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar.
        • Grind this to a smooth paste.
        • Set aside.

        Soaking the rice

        • Place the rice in a colander and wash under running water.
        • Now place the washed rice in a mixing bowl with water.
        • Start a kitchen timer for 10 mins.
        • Let the rice soak for 10 mins.
        • Do not soak the rice for longer than mentioned here.

        Instant Pot timing and mode

        • Insert the inner pot into the IP.
        • Plug in and turn on SAUTE MODE for 9 mins on NORMAL.
        • Wait for the display to read HOT.
        • When display reads HOT, add the oil.
        • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
        • Saute for 20 secs and wait for the spices to splutter.
        • When done, add the ground red chili paste and grated ginger.
        • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
        • Next, add the finely chopped onions and mix well.
        • Add salt and red chili powder.
        • Stir to combine.
        • Cook till onions are pink and soft.
        • Add the tomatoes next and mix well.
        • Cook till tomatoes turn mushy. This takes 2 mins approximately.
        • When the tomatoes are done, stir in the yogurt and mix well.
        • Let this mixture simmer for 2 mins until the mixture thickens.
        • Now, add the finely chopped mint and coriander leaves.
        • Mix well. Immediately add the quartered mushrooms.
        • Stir to combine.
        • Cook the mushrooms for 1 minute.
        • Next, add the rice and the water.
        • Add 1 tbsp lemon juice and mix well.
        • Press CANCEL.
        • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
        • Close the Instant Pot and turn the VALVE to SEALING.
        • Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.
        • Allow the cooking cycle to complete.
        • Wait for the pressure to release naturally for 5 mins.
        • After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
        • When done, open the lid and gently mix the Biryani.
        • Garnish with more finely chopped coriander leaves if you desire.
        • Serve hot.

        Pressure Cooker Mushroom Biryani

        • To make this Biryani in a regular pressure cooker, do not soak the rice.
        • Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.
        • Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4.
        • However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes.
        • Use a 3 liter deep pressure cooker or pan to make this recipe.
        • Heat the pressure cooker and add oil.
        • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
        • Saute for 20 secs and wait for the spices to splutter.
        • When done, add the ground red chili garlic paste and grated ginger.
        • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
        • Next, add the finely chopped onions and mix well.
        • Add salt and red chili powder. Stir to combine.
        • Cook till onions are pink and soft.
        • Add the tomatoes next and mix well.
        • Cook till tomatoes turn mushy. This takes 2 mins approximately.
        • When the tomatoes are done, stir in the yogurt and mix well.
        • Let this mixture simmer for 2 mins.
        • Now, add the finely chopped mint and coriander leaves.
        • Mix well. Immediately add the quartered mushrooms.
        • Stir to combine.
        • Cook the mushrooms for 1 minute.
        • Next, add 1. 5 cups rice and 1.5 cups water.
        • Squeeze the lemon juice and mix well.
        • Close the pressure cooker and put the weight on.
        • Keep the flame at its lowest.
        • Now, cook this on low flame for 1 whistle.
        • After 1 whistle, continue to cook on low flame for 5 minutes.
        • Switch off the flame after 5 mins.
        • Wait for the pressure to release naturally.
        • When done, open the lid and gently mix the Biryani.
        • Garnish with more finely chopped coriander leaves if you desire.

        Notes

        Nutrient values provided here are a rough estimate and please use them as a rough guide only.
        Instant pot timings may vary based on the geographic 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

        Calories: 505kcal | Carbohydrates: 95g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1980mg | Potassium: 675mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 6mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Vernacular names for Jeera Samba Rice

        Hindi Jeera Samba / Jeerasar
        Tamil Seeraga Samba Arisi
        Kannada Samba Annam
        Malayalam Jeerakasala

        Explore More  Mushroom Recipes

        Easy Indian Red Lentil Dahl

        By 2 Comments

        Easy, quick and delicious vegan Dahl with red lentils – Also called as Masoor dal in Hindi, red lentils are one of the most commonly used lentils and pack a punch in terms of flavor and nutrition. They are the ideal vegan protein source. This easy Instant pot Masoor dal fits the bill for a perfect weeknight dinner.

        Come join us on Pinterest to find delicious pins.

        instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.

        Dahl spells comfort food, anytime and all time. And it comes with so many other added benefits. If you are a vegan or trying to transition to a plant-based diet, satisfying protein requirements can be challenging. That is exactly why lentils should be your pantry staple.

        Fun fact- 100 grams of cooked red lentils has about 9 g of protein. And this is one of the quickest cooking lentils. 

        All this means only one thing- this ridiculously easy Instant pot Masoor dal should become one of the most rotated dishes on the weekly menu.

        5 reasons to try this Instant Pot red lentils

        • Super quick and easy.
        • Wholesome, hearty and filling.
        • Ideal for batch cooking and freezing.
        • 10 ingredients is all it takes.
        • Naturally vegan and gluten-free.
        [feast_advanced_jump_to]

        Ingredients

        Pantry staples are all what we need for this dish. We are not going to use any fancy spices or spice blends. Instead, we will take the less is more route.

        Red lentils

        My top reason for stocking up on red lentils is that it cooks really fast no matter what method you choose. May it be in an open pan or in the Instant pot or in a regular stovetop pressure cooker, this Dal cooks like a dream.

        No matter what brand you buy, this is a fairly forgiving lentil and that makes it a perfect beginners’ lentil.

        This is a red split lentils recipe. If you are looking for another easy dhal recipe, then check out  Instant Pot whole brown lentil curry.

        Aromatics

        Now, repeat after me- Less is More. This recipe calls for just 10 ingredients if you include the salt. Turmeric, coriander, cumin and garlic do their magic and make this lentil curry taste amazing. As for the heat, some paprika is more than enough.

        Oil

        This is a naturally vegan recipe, meaning, we are not going to add or replace any of these ingredients with processed stuff.

        While I have used regular vegetable oil, vegan butter, cold-pressed coconut oil and olive oil are all great options for this recipe.

        Storage and freezing

        If there is one thing I love about Dal, it is the fact that they are fridge-friendly and freezer-friendly. This dal keeps well in the fridge for 3 days. You can also freeze leftover dal in small portions for 1 month. 

        This dal is just perfect for batch-cooking. Double the ingredients and make a huge pot of this dal. Let it cool fully.

        Divide into portions and freeze in individual boxes. You can thaw this frozen red lentil curry in the fridge overnight. When thawed, gently reheat and serve hot.

        Dress up your leftover frozen dal by adding a fresh Tarka aka tempering. Heat a small pan with oil. Add some cumin seeds and when it crackles, add 2 tsp finely chopped garlic.

        Allow the garlic to brown. When the garlic becomes brown, switch off the flame and tip in 1/4 tsp smoked paprika.

        Now quickly add this to the Dal and serve hot.

        Red lentil Dahl without coconut milk

        For some reason, the moment someone mentions red lentils curry, everyone assumes there is coconut milk in it. Well, I tell this with pride- this recipe has no coconut milk and tastes delicious. I assure you, you will not miss the coconut milk at all.

        But in case you insist on it anyway, then dont forget to check out the Sri Lankan Kottu Dal which is essentially red lentil Dahl with coconut milk.

        Variations

        Make this easy lentil dal more interesting by

        • Squeezing some lemon juice- The tang does wonders to the dal.
        • Throwing in some cubed sweet potato for more nutrition. Vegan dahl sweet potato is an incredibly delicious combination. For this recipe, use 1/2 cup peeled and cubed sweet potatoes. Add them in along with the red lentils and water.
        • Using vegetable stock or broth instead of water- stock or broth adds so much flavor to the Dal. 
        • Stirring in some low fat coconut milk- because we all could do with creamier dal curry.
        • Cooking red lentil dahl with spinach for a more nutritious version. Add the spinach along after you add the onions and saute them for just 30 secs.
        • Experimenting with the aromatics- Add some curry powder for extra flavor. 1 tsp curry powder is perfect for this recipe.
        • Swapping the paprika for red pepper flakes for more heat if you like your Dal spicier.
        • Add spinach or even cauliflower and carrots to this Dal for a hearty vegetable rich lentil curry. Butternut squash and pumpkin are also fantastic in this creamy mildly spicy Dal.

        Method

        Instant pot red lentils dahl

        Place the red lentils in a colander and wash them under running water. Set aside.

        Place the inner pot inside the Instant Pot. Turn on SAUTE MODE- NORMAL- 8 MINS. Wait for the display to read HOT. Now, add the oil.

        Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.

        Mix well and saute for 1 min until the onions become pink and soft. Now, add the ground coriander and paprika along with salt and turmeric.

        Mix well and immediately add the washed lentils and water. Stir well to combine.

        Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot. Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES. Allow the cooking cycle to complete.

        When the cooking cycle is complete, wait for natural pressure release. Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle. 

        Tempering

        Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown.

        This takes about 2 mins on medium heat. When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.

        Garnish with finely chopped coriander leaves. Serve hot.

        Open pan method

        Even though red lentils cook fast, it takes around 20 mins when cooked using the open pan method.

        In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.

        After 20 mins, heat a heavy bottomed pan or dutch oven with oil. Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.

        Mix well and cook till the onions become pink and soft. While the onions are cooking, drain the lentils in a colander and set aside.

        Now, add the ground coriander, ground turmeric and paprika along with salt. Stir to combine. Add the soaked lentils and water. Mix well.

        Cook on low flame till the dals are cooked and mushy. It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.

        When cooked, mash well using a ladle. 

        Tempering

        Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown. This takes about 2 mins on medium heat.

        When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.

        Garnish with finely chopped coriander leaves. Serve hot.

        instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan red lentils Dahl? 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 easy lentil recipes

        If you enjoy cooking with red lentils, then check out the Moroccan red lentil soup. Enjoy the typical Dahl recipe, Indian style? Then have a look at our Dal Tadka. And here are some more lentils.

        instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.
        Print Recipe
        4.50 from 2 votes

        Easy Indian Red Lentil Dahl

        Creamy, naturally vegan and gluten-free Dahl curry with red lentils made in the Instant pot.
        Prep Time10 minutes
        Cook Time18 minutes
        Pressure release time20 minutes
        Course: Main Course, Mains
        Cuisine: Indian, International
        Servings: 3 persons
        Calories: 271kcal

        Equipment

        • Instant Pot 6 qt

        Ingredients

        • 1,25 tbsp oil
        • 1 tsp cumin seeds
        • 5 cloves garlic peeled and chopped
        • 3/4 cup finely chopped onions
        • 2 tsp ground coriander
        • 1 tsp red paprika Use chili powder as a substitute
        • 1/2 tsp ground turmeric
        • 1 tsp Kosher salt or to taste
        • 3/4 cup red split lentils Masoor dal
        • 1.5 cups water

        For tempering

        • 2 tsp oil
        • 2 tsp finely chopped garlic
        • 1/2 tsp smoked paprika

        Instructions

        Instant pot red lentils dahl

        • Place the red lentils in a colander and wash them under running water.
        • Set aside.
        • Place the inner pot inside the Instant Pot.
        • Turn on SAUTE MODE- NORMAL- 8 MINS.
        • Wait for the display to read HOT.
        • Now, add the oil.
        • Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.
        • Mix well and saute for 1 min until the onions become pink and soft.
        • Now, add the ground coriander and paprika along with salt and turmeric.
        • Mix well and immediately add the washed lentils and water.
        • Stir well to combine.
        • Press CANCEL.
        • Ensure that the sealing ring has been fitted properly into the lid.
        • Close the Instant Pot.
        • Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES.
        • Allow the cooking cycle to complete.
        • When the cooking cycle is complete, wait for natural pressure release.
        • Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle.

        Tempering

        • Heat a small skillet over medium heat with oil.
        • Now, add finely chopped garlic and wait for the garlic to brown.
        • This takes about 2 mins on medium heat.
        • When the garlic has browned, switch off the flame and add the smoked paprika.
        • Immediately, transfer this to the cooked dal, stir well to combine.
        • Garnish with finely chopped coriander leaves. Serve hot.

        Open pan method

        • In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.
        • After 20 mins, heat a heavy bottomed pan or dutch oven with oil.
        • Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.
        • Mix well and cook till the onions become pink and soft.
        • While the onions are cooking, drain the lentils in a colander and set aside.
        • Now, add the ground coriander, ground turmeric and paprika along with salt.
        • Stir to combine. Add the soaked lentils and water.
        • Mix well.
        • Cook on low flame till the dals are cooked and mushy.
        • It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.
        • When cooked, mash well using a ladle.

        Tempering

        • Heat a small skillet over medium heat with oil.
        • Now, add finely chopped garlic and wait for the garlic to brown.
        • This takes about 2 mins on medium heat.
        • When the garlic has browned, switch off the flame and add the smoked paprika.
        • Immediately, transfer this to the cooked dal, stir well to combine.
        • Garnish with finely chopped coriander leaves. Serve hot.

        Stovetop Pressure Cooker Method

        • Heat a 3 liter deep pressure cooker or pan with oil.
        • Now, add the cumin seeds and allow them to crackle.
        • Tip in the garlic and onions.
        • Mix well and fry till onions become soft and pink.
        • Add the spice powders and salt. Stir well.
        • Immediately add the washed red lentils along with the water.
        • Stir to combine.
        • Close the cooker with the lid and put on the weight.
        • Pressure cook for 5 whistles on medium heat.
        • When done, switch off flame and allow the pressure to release naturally.
        • Once pressure releases, open the lid and mash the dal once or twice.
        • Follow the instructions given above under the Instant Pot method for tempering the dal.
        • Mix well and garnish with finely chopped coriander leaves.
        • Serve hot.

        Notes

        Nutrition values provided here are an approximate guide and are given as a courtesy. Please use them only as a rough guide.
        Instant pot cooking times may vary depending on the 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

        Calories: 271kcal | Carbohydrates: 35g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 789mg | Potassium: 576mg | Fiber: 16g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 5mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More Instant Pot Recipes

        Broccoli Almond Soup -Vegan & GF

        By 4 Comments

        Step by step guide to make the creamiest vegan broccoli almond soup. If you have not tried combining broccoli and almonds, seriously, what are you waiting for? Now, go grab some broccoli and let us get started. This insanely delicious soup is dairy-free, gluten-free and can easily be made keto-friendly.

        Come join us on Pinterest to find delicious pins.

        vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.

        My H often resorts to soup diets. But this soup was not one of his diet ideas. Thank God for that. Considering the fact that all of his diet regimens are hair raising more for me than for him, I will soon be left with a bald shiny head if he keeps up with his diet regimen.
                 Jokes apart, we have come long way along the soup road as a family. And this one has become our all time favorite. In fact, this soup is what comes to my mind instantly when there is broccoli in the fridge. And it will be an understatement if I tell you that broccoli with almonds is an insanely delicious way to enjoy broccoli.

         Why you should this lip-smacking soup?

        1. Naturally gluten-free and vegan.
        2. Can be made in a huge batch and frozen easily.
        3. High in protein.
        4. Immune boosting soup.
        5. Easy 20 mins INSTANT POT recipe.

         

        [feast_advanced_jump_to]

        Ingredients

        Like I mentioned in the beginning, this is a vegan soup. But let me tell you what is the best part about this recipe-It uses no fancy ingredients unless you consider broccoli and almonds fancy. 

        Here is a fun fact- did you know that broccoli is a natural immunity boosting ingredient?

        Broccoli

        Since I m huge on meal prep, I tend to separate the florets and store them in an airtight container in my fridge. This minimizes the prep time to a very large extent. If you are in a pinch, use frozen broccoli florets. 

        Almonds

        Blanched almonds are my go-to here. I always prefer soaking my nuts and seeds before using them in any recipe since soaking reduces the phytic acid in them. As for this recipe, I recommend blanched almonds since those with the peel on may change the color of the soup. To quickly blanch almonds, dunk them in hot boiling water for 15 mins. After 15 mins, drain them and gently press them to remove the skin. Alternatively, you can also use 1/4 cup ground almonds or 1/4 cup of slivered almonds in this soup.

        And if you love plant milk, then you can make this broccoli soup with almond milk too. Use 250 ml of unsweetened almond milk and 250 ml of low sodium vegetable stock instead of 500 ml stock.

        Garlic

        This recipe calls for very basic flavors and spices. In fact, we are going to let garlic do its job for enhancing the flavors in the soup. You can add your own spin to this soup by adding roasted garlic, garlic comfit or garlic powder. Huge fan of garlic? Top the soup with some roasted garlic flakes before serving. Don’t forget to chew on some mint or cloves later, though 😛

        Stock

        As someone who eats very minimal salt, I m very wary of using stock, stock cubes and broth. I always look out for low sodium stock or broth if I m buying. Please feel free to use whatever stock floats your boat. 

        Olive oil

        Olive oil packs a punch in terms of flavor and taste. I love it in my salads and pasta. And also in my soups. Use extra virgin olive oil or light olive oil. Other oils that work well in this recipe include cold pressed coconut oil and canola oil. You can also use vegan butter.

        Potatoes

        What I love about this recipe is that it does not call for any kind of plant-based milk. While there really is nothing wrong about using plant-milk, some people may not have access to it. And it is common knowledge that plant-milk can be expensive. Enter potatoes. Potatoes make for a fantastic thickening agent in any soup.

        Choose your pick when it comes to the type of potatoes. Hertha, Holland and russet potatoes all make a great choice.

        Variations

        How can a soup be made and enjoyed in only one way? Not fair to any one, right? So let us dive right in and explore more versions, shall we?

        • Cheese makes everything better. Make this into a broccoli cheddar soup with almond milk like the Panera version. Leave out the stock, add almond milk in its place while cooking. Add some shredded cheddar just after blending the soup and mix well. Serve piping hot. 
        • Keto-friendly almond and broccoli soup. Yes, you heard right. Leave out the potatoes. Add turnips instead! And you will have some creamy and just as delicious keto broccoli soup.
        • Swap out the almonds. Use walnuts or cashews for a different creamy version.
        • For broccoli soup Indian style, add a dash of turmeric and 1/4 tsp Garam Masala.

        Shelf life and storage

        Hands down a super freezer-friendly recipe, this soup keeps well for 3 days when stored in the fridge. Since we do not add any dairy, the shelf life is longer. Store this in an air-tight fridge-safe container.

        To freeze this soup, allow the soup to cool completely. When cool, divide into portions and transfer to small freezer-safe containers. Freeze for up to 1 month. To use frozen soup, thaw at room temperature for 2 to 3 hours. When done, gently reheat on low flame and serve hot.

        Serving suggestions

        We love this hearty and wholesome soup with soft vegan dinner rolls. When I m in the mood for a heavier meal, I make some pasta salad or this middle eastern inspired pearl barley tabbouleh.

        vegan broccoli almond soup served in a red soup bowl with a rolls at the back.

        Method

        You can make this soup in so many ways. Today, I ll share how to make this recipe in an open pan and in the Instant Pot.

        Instant Pot Broccoli Soup

        Place the inner pot into the Instant Pot. Turn on SAUTE mode for 7 mins. When the display reads HOT, add the olive oil. Once the oil is hot, add the chopped garlic and onions. Mix well. Saute for 1 min until onion begin to soften. Since we are pressure cooking, there is really no need to brown the onions.

        Now, add the potatoes, blanched almonds and broccoli florets. 250g means roughly 2.5 cups broccoli florets. Tip in the pepper and salt. Mix well. Add the stock. Stir to combine. 

        Press CANCEL. Ensure that the sealing ring is fitted properly into the lid. Close the Instant Pot and turn the valve to SEALING. Now press the PRESSURE COOK button. Set the timer to 3 mins and HIGH PRESSURE mode. Allow the cooking cycle to complete. 

        When the cooking cycle is complete, allow the PRESSURE TO RELEASE NATURALLY for 5 MINS. After 5 mins, quick release pressure by turning the VALVE to VENTING. 

        Blending the soup

        Open the lid. Blend the soup till smooth and creamy using an immersion blender ( stick blender/hand blender). 

        Serve hot with some crusty bread or your choice of carbs.

        Open pan method

        Steam the broccoli using a steamer for 10 mins. Boil potatoes in a pressure cooker until soft and cooked. Heat a pan with olive oil. Now, add the garlic and onions. Mix well and saute until garlic turns golden and onions become pink and soft. This takes roughly 3 mins on medium flame. 

        When done, add the blanched almonds, steamed broccoli florets, boiled potato along with salt and pepper. Add the stock at this stage and stir to combine. Simmer this mixture on medium flame for 3 to 4 mins until it begins to bubble slightly.

        When done, switch off flame. Blend to a smooth puree using an immersion blender. Alternatively, you can allow the mixture to cool down and blend it in a regular blender too. But if you are doing it this way, then simmer the blended soup on low flame for 3 to 4 minutes before serving.

        vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan broccoli and almond soup 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.

        Fancy some more soup?

        vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.
        Print Recipe
        5 from 2 votes

        Broccoli Almond Soup

        Creamy, vegan and filling soup with broccoli and nutty almonds.
        Prep Time10 minutes
        Cook Time10 minutes
        Pressure release time5 minutes
        Course: Appetizer, Soup
        Cuisine: International
        Servings: 3 persons
        Calories: 164kcal

        Equipment

        • 6 qt Instant Pot/ 3 liter pressure cooker
        • Immersion blender/ Blender

        Ingredients

        • 1 tbsp olive oil
        • 15 grams chopped garlic 1/4 cup approximately
        • 1 cup sliced onions
        • 15 blanched almonds
        • 1/2 cup peeled and cubed potatoes 125 g in weight
        • 250 g chopped broccoli florets 1 medium head broccoli stalks removed.
        • 500 ml low sodium vegetable stock
        • 1 tsp white pepper
        • 1 tsp Kosher salt or to taste

        Instructions

        Instant Pot Broccoli Soup

        • Place the inner pot into the Instant Pot.
        • Turn on SAUTE mode for 7 mins.
        • When the display reads HOT, add the olive oil.
        • Once the oil is hot, add the chopped garlic and onions.
        • Mix well.
        • Saute for 1 min until onion begin to soften.
        • Now, add the potatoes, blanched almonds and broccoli florets.
        • Tip in the pepper and salt. Mix well.
        • Add the stock.
        • Stir to combine.
        • Press CANCEL.
        • Ensure that the sealing ring is fitted properly into the lid.
        • Close the Instant Pot and turn the valve to SEALING.
        • Now press the PRESSURE COOK button.
        • Set the timer to 3 mins and HIGH PRESSURE mode.
        • Allow the cooking cycle to complete.
        • When the cooking cycle is complete, allow the PRESSURE TO RELEASE NATURALLY for 5 MINS.
        • After 5 mins, quick release pressure by turning the VALVE to VENTING.
        • Blending the soup
        • Open the lid.
        • Blend the soup till smooth and creamy using an immersion blender
        • Serve hot with some crusty bread or your choice of carbs.

        Open pan method

        • Steam the broccoli using a steamer for 10 mins.
        • Boil potatoes in a pressure cooker until soft and cooked.
        • Heat a pan with olive oil.
        • Now, add the garlic and onions.
        • Mix well and saute until garlic turns golden and onions become pink and soft.
        • This takes roughly 3 mins on medium flame.
        • When done, add the blanched almonds, steamed broccoli florets, boiled potato along with salt and pepper.
        • Add the stock at this stage and stir to combine.
        • Simmer this mixture on medium flame for 3 to 4 mins until it begins to bubble slightly.
        • When done, switch off flame.
        • Blend to a smooth puree using an immersion blender.
        • Alternatively, you can allow the mixture to cool down and blend it in a regular blender too.
        • Simmer the blended soup on low flame for 3 to 4 minutes before serving.

        Notes

        Nutrition values and facts are provided here as a courtesy. Please use this only as a rough guide.
        Instant pot cooking time will vary based on geographic 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

        Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1475mg | Potassium: 545mg | Fiber: 5g | Sugar: 6g | Vitamin A: 876IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 1mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More broccoli recipes

        Summer Pasta Salad- Vegetarian Recipe

        By Leave a Comment

        Pasta with salad makes a great meal but what if they both became one? Allow me to introduce you to our favorite summer pasta salad. Fresh, crunchy and colorful, this filling salad is our summer dinner. My little one loves it so much that it has been on rotation in my meal plans.

        Come join us on Pinterest to find delicious pins.

        summer pasta salad served in a deep white bowl placed on a wooden board. Cutlery by the side and tomatoes and herbs around.

         

        Salads are my lifeline during summers. The sweltering heat simply puts me off the moment I think of cooking dinner. So, I prep these salads early afternoon and they are ready to be served for dinner. Since most of the summer salads are eaten cold, this works perfectly. 

        Off late, my fridge has a constant supply of herbs and salad greens. On days like these, when the fridge is bursting from fresh produce, this pasta salad immediately becomes the most requested meal.

        This pasta salad is for you since

        • This is the best summer pasta salad.
        • It s chock full of juicy summer veggies.
        • This makes a  perfect salad for picnics.
        • It is filling, hearty and refreshing.
        • BBQ parties always call for pasta salads.
        • Pasta salad also makes a mean lunch.

        Ingredients

        Like any summer salad worth its salt, this too calls for fresh crisp veggies, a light dressing and packs a punch in terms of flavor and texture. If you have cooked pasta on hand, this recipe comes together in less than 20 mins. This takes even lesser time if you have chopped veggies and the dressing ready in the fridge.

        Pasta

        Any short or spiral pasta works well. Macaroni, Rigatoni, Fusilli and Penne all are great choices. I have used Rotini pasta to make this salad. Our favorite pasta to use are rotini and macaroni. Yes, we are fans of the summer macaroni salad and the summer tortellini salad. I hope to share the recipes here soon.

        Veggies

        In my daughter’s words, a complete pasta salad is only a summer pasta salad with corn. So obviously, other than the usual suspects like onions, tomatoes and cukes, this salad has sweet corn. 

        Dressing

        This pasta salad is unlike the summer pasta salad with mayo. We are going to be using this avocado green goddess dressing that is not only light but also low fat.

        Herbs

        Salad game strategies always include fresh herbs. I cannot imagine a salad without fresh herbs. This recipe calls for a combination of fresh herbs. But fret not if you do not have fresh herbs. You can use dried herbs instead too. Since dried herbs are more potent, use just 1/2 tsp each of the dried herbs.

        Variations

        A pasta salad recipe can be made in so many ways and this recipe is no exception. 

        • Make it cheesy– add some crumbled feta cheese and this will become something similar to Italian pasta salad.
        • Throw in some protein– add some grilled chicken (for non-vegans and meat eaters), tip in some pinto beans or top this with hard boiled eggs. This will make the salad more filling. 
        • This is almost a spin off of the Greek pasta salad or should I say Mediterranean pasta salad. You can play around with the herbs for different flavors.
        • Our pasta salad is a no-oil recipe. You can make it more flavorful by adding a drizzle of olive oil. Use extra virgin olive oil for an amazing flavor.
        • You can also add carrot juliennes, chopped avocado, steamed broccoli, sweet peas or asparagus along with the other veggies. Baby spinach tastes good too.
        • For a gluten-free version, Use certified gluten-free pasta. Chickpeas pasta for the win! Not a fan of gluten-free pasta? No problem. Use cooked quinoa or brown rice. 

        Make ahead and shelf life

        Prep the dressing well ahead and you can save loads of time. The avocado green goddess dressing keeps well in the fridge for up to a week. Store the dressing in a clean sterilized glass jar. To further cut down cooking time, batch cook pasta and refrigerate. Bring out the cold pasta, place in a colander and wash it under running water. Drain fully and use it in the salad. Cooked pasta keeps well in the fridge for 2 days.

        How to serve?

        Sure, this makes for a delicious dinner or a wholesome and filling lunch. But you can make it even more interesting.

        This is a great dish to bring to a BBQ party and is so easy to make that even kids can put it together. The older kids can help with the chopping while the little ones can help toss everything. Get creative, set up a salad bar on your kitchen counter and let the family assemble this salad. Make sure to include everyone’s favorite vegetable and protein. Think cooked beans, cheese, eggs or grilled chicken.

        Make this a complete meal by serving this as a side with grilled meat or a hearty soup. Pair this with a crisp wine for a wonderful summery meal.

        Method

        Dressing

        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 sterilized canning jar until ready to use.

        Cooking the pasta

        A recipe for pasta salad involves cooking pasta correctly. Bring to boil 6 cups of water with 3 tsp of salt. When the water begins to boil, add the pasta and cook according to package instructions. The perfect pasta salad has pasta cooked just right. Do not overcook the pasta because soft pasta simply does not taste good in a pasta salad. 

        Veggies and herbs

        While the pasta cooks, strip the corn, halve the tomatoes and prep the remaining veggies. I have used fresh sweet corn. And I added the corn raw. If you have not tried raw sweet corn in a salad, then now is the time. If you cannot source fresh sweet corn, you can also use frozen sweet corn. Sweet peppers are just amazing in a pasta salad. I have used a combination of red, orange and yellow sweet peppers. Feel free to use regular bell peppers if you do not have sweet peppers. Similarly, wash and pat dry the herbs. Chop them as finely as possible and set aside.

        Tossing the salad

        Once we have everything prepped, add the veggies and cooked pasta to a large mixing bowl. Toss to combine. Set aside until ready to serve. Keep chilled if serving later.

        Adding the dressing

        Pour the dressing over just before serving and combine everything together. Serve immediately.

        If you are looking for more salad recipes with pasta, then this green apple macaroni salad may interest you.

        Explore more salads

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Pappu 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.

        Print Recipe
        No ratings yet

        Summer pasta salad

        An easy and delicious vegetarian summer pasta salad that is just perfect for a hot day.
        Prep Time15 minutes
        Cook Time12 minutes
        Course: Salad, Salads
        Cuisine: International
        Servings: 3
        Calories: 279kcal

        Equipment

        • Mixing bowl

        Ingredients

        • 1.5 cups cooked rotini pasta

        Vegetables

        • 1 cup sliced cucumber
        • 1/2 cup freshly stripped raw sweet corn
        • 1/2 cup chopped sweet peppers
        • 1/2 cup halved cherry tomatoes about 12 cherry tomatoes halved
        • 10 pitted kalamata olives
        • 3/4 cup thinly sliced red onions

        Fresh herbs

        • 1 tbsp finely chopped parsley
        • 1 tbsp finely chopped sweet basil
        • 1 tbsp finely chopped mint

        Seasoning

        • 1 tsp freshly cracked black pepper
        • 1.25 tsp Kosher salt or to taste

        Dressing

        Instructions

        Cooking the pasta

        • Bring to boil 6 cups of water with 3 tsp of salt.
        • When the water begins to boil, add the pasta and cook according to package instructions.
        • Once done, drain the pasta in a colander.
        • Wash under colander and allow it to sit until all water drains fully.

        Veggies and herbs

        • While the pasta cooks, strip the corn, halve the tomatoes and prep the remaining veggies.
        • Similarly, wash and pat dry the herbs.
        • Chop them as finely as possible and set aside.

        Tossing the salad

        • Once we have everything prepped, add the veggies and cooked pasta to a large mixing bowl.
        • Toss to combine.
        • Set aside until ready to serve.
        • Keep chilled if serving later.

        Adding the dressing

        • Pour the dressing over just before serving and combine everything together.
        • Serve immediately.

        Notes

        Nutrition values are given here as a courtesy. Please use this as a rough guide and consult a qualified nutrition expert if you are particular about micros and macros.

        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: 1cup | Calories: 279kcal | Carbohydrates: 40g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1706mg | Potassium: 650mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2296IU | Vitamin C: 76mg | Calcium: 120mg | Iron: 2mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Explore more pasta recipes

        Dosakaya Pappu – Andhra style yellow cucumber Dal

        By 3 Comments

        Step by step guide to make Andhra style Dosakaya Pappu, a delicious lentil curry with yellow cucumber. In Telugu, this refers to yellow cucumber and Pappu in Telugu translates to lentils. Pappu is an integral part of any Andhra meal and is the ultimate comfort food in any Telugu household. 

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        andhra dosakaya pappu tempered with whole spices and curry leaves served in a white bowl.

        The husband man studied in Warangal and spent his college years eating Pappu almost every day during his stay there. It is not a wonder that he is a huge fan of lentils and Dal or Pappu features on my menu every week.

        Andhra style lentil curries are our favorite. Whenever I spot these yellow cucumbers in the nearby Indian store, I pick them up to make this creamy and filling Dal.

        [feast_advanced_jump_to]

        What is Dosakaya?

        We call these as yellow cucumbers or melon cucumbers in English. Dosakaya is a popular vegetable in the Andhra cuisine. Pachadi, Sambar and this Pappu are dishes that are made with this vegetable. Though I have never seen them in Tamil Nadu or Karnataka, I have spotted these in Gujarat. 

        Ingredients

        Toor Dal

        Toor dal or pigeon pea lentils is what is used traditionally in this recipe. To expedite the cooking process, always wash and soak the dal for at least 30 minutes before cooking. 

        Dosakaya

        This yellow cucumber can sometimes turn out to be bitter. Choose cucumbers that do not have bruises on the skin and feel firm to touch. It should not be squishy too. Sometimes, this yellow cucumber can taste bitter. So before adding it to the dal, make sure that you taste a small piece. Discard the cucumber if it tastes bitter.

        Spice powders

        This recipe calls for just basic Indian spices. Red chili powder, coriander powder, turmeric powder and salt are what is needed for this simple Dal.

        Oil or ghee

        While most Pappu recipes are made using ghee, you can easily switch to cold pressed coconut oil for a vegan Pappu.

        Poppu- Tempering

        In Telugu, Poppu means tempering. This is the same concept as Tadka. May it be any Pappu, its essence lies in the Poppu. For this cucumber Dal, we will be using a combination  of mustard seeds, cumin seeds and fenugreek seeds along with curry leaves and Hing for tempering.

        What is asafetida?

        I use pure Asafetida in my tempering. We call this as Katti Perungayam. If you are using compound Asafetida and are looking to make this Pappu gluten-free, then check the ingredients in the Asafetida to make sure there s no gluten added to the compound Asafetida.

        Asafetida is generally added to Dals to reduce gassiness and flatulence. It is called Perungayam in Tamil, Kaya Podi in Malayalam and Heeng in Hindi.

        Variations

        Traditionally, the typical Pappu has Toor dal, Dosakaya and some whole spices along with garlic. You can also make small tweaks to this dish and give it your own touch.

        1. Add 1/2 cup finely chopped tomatoes along with the Dosakaya to make some Dosakaya Tomato Pappu.
        2. Make this Pappu with Moong dal or Masoor Dal for a different texture and taste.
        3. Skip the garlic for a Sattvic version of the same Pappu.
        4. Add 1/2 cup finely chopped onions along with the garlic for a nice flavor.

        Method

        You can make this recipe in three different ways. I usually follow the first method but when I m pressed for time, I use the pressure cooker or Instant pot to cook this Dal.

        Chopping the Dosakaya

        To begin with, wash the Dosakaya. Chop into halves and peel the outer skin. Now scoop out the seeds and chop the cucumber into cubes. Set aside.

        Wash the dal well and pressure cook with water and turmeric powder for 5 whistles. Allow the pressure to release naturally. When done, open and mash the dal well.

        Heat a pan with ghee or oil. Add chopped garlic and green chilis. Fry till garlic begins to brown. Now add the finely chopped tomatoes and Dosakaya. Mix well. Cook till tomatoes turn mushy and Dosakaya becomes soft.

        Now add the red chilli powder, coriander powder and turmeric powder. Mix well and cook for 30 secs. Now, add the mashed toor dal, salt and mix well. Simmer for 5 to 6 minutes on medium flame.

        Heat another small pan with ghee or oil. Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted. Add the tempering to the dal and mix well..

        Pressure cooker Pappu

        Step 1

        Wash the toor dal well and soak for 30 mins. Heat a pressure cooker and add the oil/ ghee. Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted.

        Step 2

        Now, add the garlic and green chilis. Fry till garlic begins to brown. Now, add the tomatoes and chopped Dosakaya. Mix well. Add the spice powders and stir to combine.

        Step 3

        Drain the soaked Toor dal and add this to the pressure cooker along with water and salt. Mix well. Pressure cook for 4 to 5 whistles on medium heat. Wait for pressure to release naturally. When done, open and mash the dal well gently. 

        Serve hot.

        Instant Pot Dosakaya Pappu

        Setting and mode

        Wash the toor dal well and soak for 30 mins. Insert the inner pot to the Instant pot. Plug in and turn on SAUTE mode on NORMAL for 8 mins. Wait for the display to read HOT.

        Tempering

        Add the oil or ghee. Next, add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds. When the cumin seeds crackle, add curry leaves and fry till wilted. Now the garlic and green chilis. Fry till garlic begins to brown.

        Adding the veggies

        Now, add the tomatoes and chopped Dosakaya. Mix well. Add the spice powders and stir to combine. Drain the soaked Toor dal and add this to the inner pot along with 2 cups water and salt. 

        Cooking time and mode

        Press CANCEL. Ensure that the sealing ring has been inserted properly into the lid. Close the IP. Turn on PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 10 MINS. Allow the cooking cycle to complete. When cooking is complete, wait for natural pressure release. 

        When the pressure releases naturally, open the lid and gently mash the dal. Garnish with finely chopped coriander leaves. Mix well. Serve hot.

        andhra dosakaya pappu

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Pappu 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.

        Explore More Dal Recipes

        Print Recipe
        5 from 1 vote

        Andhra Dosakaya Pappu Recipe

        A vegan and GF dal curry made with yellow cucumber, pigeon pea lentils and tomatoes. Tastes great with rice and roti
        Prep Time10 minutes
        Cook Time35 minutes
        Total Time30 minutes
        Course: Mains
        Cuisine: Andhra
        Servings: 2
        Calories: 331kcal
        Author: Anusha Praveen

        Ingredients

        • 3/4 cup Toor dal/ Pigeon Pea Lentils
        • 2 cups water
        • 1/2 tsp Turmeric powder

        For the Pappu

        • 1.5 tbsp Oil
        • 2 tbsp chopped garlic
        • 3 fresh Green chilies slit lengthwise
        • 1 cup peeled and chopped Dosakaya
        • 1/2 cup finely chopped tomatoes
        • 1 tsp Salt or to taste
        • 1 tsp Red chili powder
        • 2 tsp coriander powder
        • 1/2 tsp Turmeric powder

        For tempering

        • 1 tsp Mustard seeds
        • 1 tsp Cumin seeds
        • 1 tsp Fenugreek seeds
        • 1 sprig Curry leaves

        For Garnish

        • 2 tbsp finely chopped coriander leaves

        Instructions

        • Wash and chop the yellow cucumber into halves and peel the outer skin.
        • Now scoop out the seeds and chop the cucumber into cubes.
        • Set aside.
        • Wash the dal well and pressure cook with 2 cups water and turmeric powder for 5 whistles.
          step by step guide to make Andhra cucumber dal
        • Allow the pressure to release naturally.
        • When done, open and mash the dal well.
        • Heat a pan with ghee or oil.
        • Add chopped garlic and green chilis.
        • Fry till garlic begins to brown.
        • Now add the finely chopped tomatoes and Dosakaya.
        • Mix well.
        • Cook till tomatoes turn mushy and Dosakaya becomes soft.
        • Now add the red chilli powder, coriander powder and turmeric powder.
        • Mix well and cook for 30 secs. Now, add the mashed toor dal, salt and mix well.
        • Simmer for 5 to 6 minutes on medium flame.

        Tempering

        • Heat another small pan with ghee or oil.
          how to make Dosakaya Pappu step by step?
        • Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
        • When the cumin seeds crackle, add curry leaves and fry till wilted. Add the tempering to the dal and mix well..

        Pressure cooker Pappu

        • Wash the toor dal well and soak for 30 mins.
        • Heat a 3 liter deep pressure cooker and add the oil.
        • Add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
        • When the cumin seeds crackle, add curry leaves and fry till wilted.
        • Now the garlic and green chilis.
        • Fry till garlic begins to brown.
        • Now, add the tomatoes and chopped Dosakaya.
        • Mix well.
        • Add the spice powders and stir to combine.
        • Drain the soaked Toor dal and add this to the pressure cooker along with water and salt.
        • Mix well.
        • Pressure cook for 4 to 5 whistles on medium heat.
        • Wait for pressure to release naturally.
        • When done, open and mash the dal well gently.
        • Serve hot.

        Instant Pot Dosakaya Pappu

        • Wash the toor dal well and soak for 30 mins.
        • Insert the inner pot to the Instant pot.
        • Plug in and turn on SAUTE mode on NORMAL for 8 mins.
        • Wait for the display to read HOT.
        • Add the oil or ghee.
        • Next, add the mustard seeds and when they pop, add the cumin seeds and fenugreek seeds.
        • When the cumin seeds crackle, add curry leaves and fry till wilted.
        • Now the garlic and green chilis.
        • Fry till garlic begins to brown.
        • Now, add the tomatoes and chopped Dosakaya.
        • Mix well. Add the spice powders and stir to combine.
        • Drain the soaked Toor dal and add this to the inner pot along with 2 cups water and salt.
        • Press CANCEL.
        • Ensure that the sealing ring has been inserted properly into the lid.
        • Close the IP.
        • Turn on PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 10 MINS.
        • Allow the cooking cycle to complete.
        • When cooking is complete, wait for natural pressure release.
        • When the pressure releases naturally, open the lid and gently mash the dal.
        • Garnish with finely chopped coriander leaves. Mix well. Serve hot.

        Notes

        1. Nutrition facts and values are shared here out of courtesy and are just a rough guideline. Please consult a qualified nutrition expert for better understanding.

        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: 1cup | Calories: 331kcal | Carbohydrates: 43g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1250mg | Potassium: 328mg | Fiber: 12g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 31mg | Calcium: 106mg | Iron: 4mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Beans Paruppu Usili

        By Leave a Comment

        Step by step guide with a detailed video for making Beans Paruppu Usili, a South Indian style green beans and lentil crumble stir fry. Usili is the lifeline of a fine Vatha Kuzhambu or Mor Kuzhambu. To get that complete Tambrahm experience, one must eat either of the Kuzhambus with some Usili.

        Beans paruppu usili

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        What is Paruppu Usili?

        To put it in a nutshell, this is a stir fry made with veggies and a lentil mixture. We usually use veggies like beans, cluster beans (Kothavarangai), Capsicum, cabbage or Kovakkai ( Ivy Gourd).

        While Kothavarangai Paruppu Usili is the more popular version, this recipe that uses French beans is equally delicious.

        There are two ways to make this recipe. One is where we steam the lentil mixture and then cook it with veggies. The other is this easy no steam method. This does call for a little more oil than the traditional version but we love this Usili recipe because the lentil crumble becomes crunchy.

        Variations

        While I grew up eating Beans usili and Cabbage Usili, my MIL taught me that this naturally vegan and protein rich stir fry can be made with other veggies too.

        Basically, by switching the main vegetable, you can have different varieties. You can make this easy curry with veggies like capsicum, broccoli, banana flower, purple cabbage, asparagus and Avarakkai too.

        Another variation would be to use soaked chana dal in place of the Toor Dal. I often make the same curry with 1/4 cup Chana dal and 1/4 cup Toor dal. 

        Dal varieties in Tamil

        If you are confused about the different names for lentils in Tamil and English, here is a quick guide.

        Lentils Hindi Tamil
        Split yellow peas Chana dal Kadalai Paruppu
        Pigeon pea lentils Toor dal Thuvaram Paruppu
        Red lentils Masoor dal Mysoor Paruppu
        Moong lentils Moong dal Paasi Paruppu

        Serving suggestions

        I could probably write a thesis on Paruppu Usili combination. In a traditional Tamil household, this stir-fry is served with a Kuzhambu that does not have any dal.

        Vatha Kuzhambu, Mor Kuzhambu and Kara Kuzhambu are top choices. You can also mix this curry with hot steamed rice and a dollop of ghee or a drizzle of coconut.My daughter carries this in her lunchbox and loves it to bits.

        Method

        Soaking and grinding dal for lentil crumble

        Soak Toor dal (Toor Dal in Tamil is Thuvaram Paruppu) in enough water for 40 mins. Drain thoroughly. Combine with chilies, hing and salt and grind to a coarse paste without adding any water.

        Par boiling the beans

        Par boil the beans in a pan with salt and water or use the microwave to cook till fork tender. Drain and set aside.

        How to make Usli?

        Heat oil in a pan. Add mustard seeds and once they pop, add urad dal and curry leaves. Add ground paste and keep mixing till all oil is absorbed and mixture becomes semi dry.

        Once it does, keep mixing and stirring it to crumble it further. Once the mixture resembles a dry crumble, add the beans and mix well. Cook for two mins. Your Usili is now ready.

        Beans paruppu usili

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Beans Usili? 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.

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        Beans Paruppu Usili

        Beans Paruppu Usili- an authentic tam brahm recipe with green beans and crumbled cooked lentils. Pairs well with vatha kuzhambu, mor kuzhambu and such.
        Prep Time50 minutes
        Cook Time20 minutes
        Total Time1 hour 10 minutes
        Course: Sides
        Cuisine: South Indian- Tam Brahm
        Servings: 3
        Author: Anusha Praveen

        Ingredients

        For the dal mixture

        • 1/2 cup Toor dal
        • 2 cups water
        • 4 to 5 dry Red chilies
        • 1.25 tsp Salt or to taste
        • 1/4 tsp Hing perungayam 1tsp

        For the beans

        • 2.5 cups finely chopped green beans
        • 1.5 tbsp Oil
        • 1 tsp Mustard seeds
        • 1 tsp Urad dal
        • 1 sprig Curry leaves

        Instructions

        Soaking the dal

        • Soak toor dal in 2 cups water for 40 mins to an hour.
        • Once done, drain thoroughly in a colander.

        Grinding Dal mixture

        • Add dry red chilies, salt and hing to the dal.
        • Place in a blender and grind to a coarse paste without adding any water.

        Cooking beans

        • Combine the beans and 4 cups water in a pan.
        • Cook the beans for 4 to 5 mins until fork tender but still crunchy.
        • Drain the cooked beans in a colander. Set aside.

        Making Paruppu Usili

        • Heat oil in a pan.
        • Pop the mustard seeds and add urad dal and allow it to brown.
        • Add curry leaves next.
        • Now, add ground paste and mix well until the mixture becomes semi dry.
        • Once semi dry, begin to crumble the mixture using your ladle, while stirring in between.
        • Cook this mixture till it becomes fully crumbly. It should fall from the ladle freely. Takes anywhere between 5-7 mins.
        • Now, add beans and mix well.
        • Cook for a min or two.
        • Serve hot once done.

        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 south Indian recipes

        Instant Pot Mushroom Rice- Vegan

        By Leave a Comment

        We all could do with more than one good weeknight dinner idea, right? This easy mushroom rice pilaf is one more dish to add to your weeknight menu. Quick and easy, this vegan and soy-free mushroom rice not only makes for a great dinner but also a delicious and filling lunch treat. Instant Pot mushroom rice is the perfect back to school lunchbox treat.

        Come join us on Pinterest to find delicious pins.

        Instant pot mushroom rice served in a white bowl placed over a burlap mat. A spoon has been inserted into the bowl.

        I have a mushroom lover in the house. The mini loves all sorts of mushrooms and this rice is her absolute favorite. Since this recipe calls for minimal spices and relies largely on herbs for flavor, it is a kids’ delight in more ways than one.

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        Ingredients

        This recipe is a mushroom lovers’ delight. Packed with umami and loads of flavors from herbs, this simple dish uses minimal ingredients.

        Rice

        I have used fragrant Basmati rice to make this. Any long grain rice should work well. Chewy rice varieties like brown Basmati will also work but the cooking time will differ.

        Broth

        Using broth to cook rice dishes gives you the most flavorful outcome. Usually, I combine all vegetable scraps and make homemade vegetable broth. I used this homemade broth to make this dish. You can also use canned broth, vegetable stock or even bone broth if you are not looking for vegan options.

        Oil

        It is very common to cook mushrooms with butter. For a rich and creamy mushroom rice recipe, use butter. To keep this light, flavorful and vegan, you can use any neutral flavored vegetable oil. Avocado oil, canola oil or even blended vegetable oil works well.

        Herbs

        Since this recipe does not use any soy or soy based sauces, herbs are used in plenty for a delicious tasting rice. Chives and spring onions along with celery not only add flavor but also give a fried rice like taste to this dish.

        Mushrooms

        We love button mushrooms! Brown and white button mushrooms or even swiss brown mushrooms are perfect for this rice. Mushrooms tend to brown as they cook. When the rice cooks along with the mushrooms, it absorbs its color and flavor. The end result is a umami packed rice dish. Shiitake, Shimeji and oyster mushrooms are also great choices.

        Quick version with leftover rice

        During the months of October and November when the nip in the air just begins, we begin craving for something warm and comforting during dinner. This one pot mushroom rice becomes perfect for those kind of nights. But what if you are in a pinch? or what if you have a box of leftover rice from last night staring at you from the counter? Or you are just looking for some recipes with mushroom and rice. 

        Then you can make this recipe using leftover rice too. Heat a pan with oil. Add the garlic and fry till light golden. Immediately, tip in the onions and spring onion whites. Mix and cook over medium heat till onions are pink and soft

        Now, add 250 g chopped mushrooms, chives, celery, crushed pepper, salt and mix well. Wait for the mushrooms to wilt fully. When wilted, add 1 tbsp sriracha sauce and 1 tbsp soy sauce. Mix well. Add 2 tsp rice vinegar. Tip in 2 cups leftover cooked rice and  stir to combine.

        Garnish with finely chopped celery and spring onion greens. Serve hot. This version is like the Asian inspired or chinese mushroom rice.

        How to serve?

        1. Serve it with some warm soup and a light salad for a complete meal.
        2. Add some grilled chicken or roasted veggies and a dip like chimichurri by the side for a wholesome lunch meal.
        3. Make it cheesy– Transfer the rice to an oven safe bowl. Top this with 3/4 cup shredded Mexican cheese blend or shredded cheddar. Bake in a preheated oven at 180 C for 4 mins or until cheese is melted. Dig in! There you have it – a quick mushroom rice bake. You can even think of this like a shortcut mushroom rice casserole.
        4. Stuff this rice into sweet peppers, top with shredded cheese and bake in a preheated oven at 180 C until peppers are roasted. Takes roughly 6 to 7 mins.
        5. If you want an Italian mushroom rice, then replace the herbs with dried oregano and basil. You can also use mixed dried herbs. Since dried herbs are more potent than fresh ones, 1.5 tsp mixed dried Italian herbs will be perfect here.

        Method

        Washing and soaking the rice

        Place the basmati in a colander and wash under running water till water runs clear. Transfer this to a bowl and add 3 cups water. Let it soak for 15 mins. While the rice soaks, get the chopping done.

        How to make mushroom rice in Instant Pot?

        Insert the stainless steel inner pot into the Instant Pot. Turn on Saute mode on Normal for 8 mins. Add oil and when it is heated up, add grated garlic. Saute the garlic for 20 to 30 secs. Now, add finely chopped onions and spring onion whites.

        Mix well and cook till onions turn pink and soft. If you are using low sodium broth, please add salt at this stage. Add chives and celery. Mix well.

        Now, add the sliced mushrooms and pepper. Stir to combine and cook till mushrooms wilt. 

        Drain the soaked rice in a colander. Add soaked rice and 1.25 cups vegetable broth to the mushroom mixture. Stir well to combine. Add spring onion greens and mix well.

        Instant Pot mushroom rice cooking time and mode

        Press CANCEL. Ensure that the sealing ring is fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.

        Now, turn on PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete. When done, allow Natural Pressure release for 6 mins. After pressure releases naturally for 6 mins, do a quick pressure release by turning the valve to VENTING.

        When the pin drops, open the lid and fluff the rice gently. Garnish with finely chopped chives and spring onions. That is it. Our easy mushroom rice is ready to enjoyed hot.

        Instant pot mushroom rice served in a white bowl placed over a burlap mat. Ketchup and cutlery by the side.

        Mushrooms and rice are simply great together. The mushroom biryani is a great mushroom rice recipe, Indian style.

        Recipe Notes

        1. This is not a very spicy recipe. Since I make it for my little one most of the time, I go very light on the spice. You can add more freshly cracked black pepper or even white pepper for a spicy mushroom rice. Increase the spice level especially if you are going to add cheese.
        2. While I have used vegetable broth, you can also use chicken broth. You can also use vegetable stock. This is what gives all the flavors to this dish. So I will not recommend making this rice with water.

        Explore More Lunchbox Recipes

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Instant Pot Mushroom Rice? 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.

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        Instant Pot Mushroom Rice

        Quick, easy and vegan mushroom rice made in the Instant pot makes for a delicious weeknight dinner.
        Prep Time10 minutes
        Cook Time11 minutes
        Resting time21 minutes
        Course: Main Course, Mains
        Cuisine: International
        Servings: 3

        Equipment

        • Instant Pot

        Ingredients

        For soaking the rice

        • 1 cup basmati rice
        • 3 cups water

        For the mushroom rice

        • 1.5 tbsp neutral flavored vegetable oil
        • 3 tsp grated garlic
        • 1 cup finely chopped onions
        • 1 tbsp chopped spring onion whites
        • 5 fresh chives chopped roughly
        • 2 tbsp finely chopped celery leaves
        • 300 grams sliced mushrooms
        • 1.5 tsp freshly cracked pepper
        • 1 tsp Salt or to taste
        • 1.25 cups vegetable broth
        • 1/4 cup finely chopped spring onion greens

        For garnish

        • 3 fresh chives roughly chopped
        • 2 tbsp chopped spring onion greens

        Instructions

        Washing and soaking the rice

        • Place the basmati in a colander and wash under running water till water runs clear.
        • Transfer this to a bowl and add 3 cups water.
        • Let it soak for 15 mins.
        • While the rice soaks, get the chopping done.

        Sauteeing

        • Insert the stainless steel inner pot into the Instant Pot.
        • Turn on Saute mode on Normal for 8 mins.
        • Add oil and when it is heated up, add grated garlic.
        • Saute the garlic for 20 to 30 secs.
        • Now, add finely chopped onions and spring onion whites.
        • Mix well and cook till onions turn pink and soft.
        • If you are using low sodium broth, please add salt at this stage.
        • Add chives and celery.
        • Mix well.
        • Now, add the sliced mushrooms and pepper.
        • Stir to combine and cook till mushrooms wilt.
        • Drain the soaked rice in a colander.
        • Add soaked rice and 1.25 cups vegetable broth to the mushroom mixture.
        • Stir well to combine.
        • Add spring onion greens and mix well.

        Instant Pot mushroom rice cooking time and mode

        • Press CANCEL.
        • Ensure that the sealing ring is fitted properly into the Instant Pot lid.
        • Close the IP and turn the valve to SEALING.
        • Now, turn on PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 3 minutes.
        • Allow the cooking cycle to complete.
        • When done, allow Natural Pressure release for 6 mins.
        • After pressure releases naturally for 6 mins, do a quick pressure release by turning the valve to VENTING.
        • When the pin drops, open the lid and fluff the rice gently.
        • Garnish with finely chopped chives and spring onions.

        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: 250g
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Barley Lemonade with Orange & Ginger

        By Leave a Comment

        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.
        Print Recipe
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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

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

        Avocado Lassi- Avocado yogurt smoothie

        By 2 Comments

        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?

        Come join us on Pinterest to find delicious pins.

        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.

        [feast_advanced_jump_to]

        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

        Print Recipe
        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!

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        Avocado Green Goddess Dressing

        By Leave a Comment

        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
        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.

        Come join us on Pinterest to find delicious pins.

        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.

        Print Recipe
        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

        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.

        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

        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.

          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. 

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          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
          Course: Accompaniments, Condiments
          Cuisine: Argentinian, South American
          Servings: 1.5 cups

          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.

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

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          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.

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          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

          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.

            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.

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            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
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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
            Course: Breakfast, Breakfast/ Brunch, Main Course, Mains
            Cuisine: Indian, North Indian
            Servings: 10 cheelas

            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.

            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.

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            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

            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.

            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

            Sattu Paratha Recipe With Step by Step Pictures

            By Leave a Comment

            Sattu Paratha is an Indian stuffed flatbread made with whole wheat flour and Sattu. These parathas are typically made in mustard oil and are popular in the regions of Bihar, Uttar Pradesh and Madhya Pradesh.

            Come join us on Pinterest to find delicious pins.

            Sattu Paratha Step By Step

            Sattu paratha is a delicious and protein packed dish that is made with whole wheat flour. This stuffed paratha recipe uses a filling that has roasted gram flour which is known as sattu in so many parts of India.

            While the southern states are not very aware of Sattu and its benefits, it is quite popular in the central states of India, especially Bihar and its neighboring states.

            This Sattu Paratha makes for an easy breakfast and you can even pair it with chutney.

            What is Sattu?

            Sattu is basically nothing but flour that is made by grinding dry roasted bengal gram (roasted chana). We call this chana sattu too. It is easily available in all stores these days and is a powerhouse of nutrition in terms of protein. While the traditional sattu has only bengal gram, there are versions where other ingredients are also added.

            I used store bought sattu flour to make these parathas. Now, this sattu paratha was introduced to me by a Bihari friend back in Vadodara. And I have been making this ever since then. The key to making a great sattu paratha lies in choosing the correct pickle oil. Use mustard oil based pickles for best results.

            How to make Sattoo Paratha? – Method

            Make the dough

            First make the paratha dough by combining wheat flour, salt and water. Make a smooth, non sticky supple and soft dough and set aside.

            Prepare the Sattu stuffing

            Once done, in a large bowl, combine sattu flour, finely chopped onions, garlic, coriander leaves, lemon juice, salt, ajwain (carom seeds/omam), mango pickle oil, green chillies. Rub in the oil into the mixture and mix well until it resembles a crumbly mass. This must come together like a ball when you scoop up some in your hands and press. This is our Sattu mixture.

            Mango pickle oil is the best for making sattu filling.

            Shaping the parathas

            Divide the dough into 6 parts. Shape each part into a ball. Dust a ball in flour and roll into a thick circle. Smear a little ghee on this. Now,Place a tbsp of filling and seal the filling by pinching the edges of the dough circle together.

            Dust this in flour and roll into thinner circles taking care not to tear the parathas.

            Cooking sattu paratha

            Once done, heat a tava and place the paratha. Cook till golden brown spots appear on one side. Apply oil and flip over and cook again till golden brown spots appear. Once done, serve hot with ghee and yogurt.

            If you are looking for more healthy paratha recipes, then don’t forget to try this gobi paratha , broccoli paratha and palak paratha.

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Sattu 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 soup.

            Sattu Paratha Step By Step

            Sattu Paratha Step By Step
            Print Recipe
            5 from 1 vote

            Sattu Paratha Recipe

            Sattu Paratha- A delicious and nutritious stuffed flatbread made with whole wheat flour and an unusual filling that uses pickle oils.
            Prep Time30 minutes
            Cook Time15 minutes
            Total Time45 minutes
            Course: Mains
            Cuisine: Indian
            Servings: 6
            Author: Anusha Praveen

            Ingredients

            • 2 cups whole wheat flour
            • 1.25 tsp Salt to taste
            • 1 tsp Oil for cooking for each paratha
            • 3/4 to 1 cup Water to knead the dough
            • 1 tbsp Ghee

            For The Filling

            • 3/4 cup Sattu flour
            • 1/2 cup finely chopped Onions
            • 1 tsp grated Garlic
            • 1 tsp minced Green chili
            • 2 tbsp finely chopped Coriander leaves
            • 2 to 3 tbsp Pickle oil see notes
            • 1 tbsp Lemon juice
            • 1 tsp Omam/ Ajwain/ Carom seeds
            • 3/4 tsp Salt to or taste

            Instructions

            • Combine whole wheat flour, salt and water and knead to a smooth non sticky and supple dough.
            • Set aside.
            • In a wide mixing bowl, place all the ingredients for filling and mix thoroughly.
            • To make the parathas, divide the dough into 6 parts.
            • Shape each part into a ball.
            • Dust with flour and roll into a thick circle
            • Spread a little ghee on top.
            • Now, place a tbsp of filling in the center and bring together the edges.
            • Pinch and seal.
            • Flatten this ball and dust with flour.
            • Roll into thin circles. Do this gently to avoid tearing.
            • Once done, heat a tava.
            • Place the paratha and cook till brown spots appear.
            • Smear oil and flip and cook again till brown spots appear again.
            • Remove from flame and serve hot with yogurt and ghee.
            • Repeat with the remaining dough and filling to make the remaining parathas.

            Notes

            Sattu Paratha tastes best when the filling is made using mustard oil based pickles. Mango pickle oil works best here.
            In case you dont have access to these pickles, add a tbsp of mustard oil in addition to the oil you are using.

            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!

            What to eat with Sattu Paratha?

            The best way to enjoy Sattu parathas is to eat them hot. You can serve these with ghee and fresh set yogurt. As such there is no side dish specific to Sattu parathas but we like them with chaat chutney too.

            Explore more Indian bread recipes

            More easy breakfast 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
            Course: Accompaniment, Main Course, Mains
            Cuisine: Indian- South, South Indian
            Servings: 5

            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.

                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
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                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.

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                  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!