Tomato Blues logo

Home » Recipe Index

Recipe Index

Easy Rasam Rice – Rasam Sadam

By 2 Comments

Rasam rice or Rasam Sadham is a nutritious South Indian style meal in which we mix Rasam and rice. Rasam is a common south Indian staple which is a thin broth that uses nourishing spices and herbs. It is everyday practice to mix rice and Rasam and enjoy it with some vegetable curry. That is what I call ultimate comfort.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

But today, I will share how to make an easy one pot Rasam Sadam with quinoa and brown rice. If you are not a fan of brown rice and quinoa, you can also make this dish with just regular Sona Masoori or Ponni rice.

[feast_advanced_jump_to]

What is Rasam?

Rasam is a classic South Indian dish. This is a thin soup or broth made with tamarind, tomatoes and an aromatic spice blend called Rasam Powder that we specifically use for this dish.

My mom makes Rasam whenever I am sick or my tummy is just not okay. Since this is a very light dish, it is ideal when we have a gassy stomach or the flu. And anytime after indulging in elaborate and heavy meals, my family prefers this easy one pot Rasam Sadam the next day.

You will love this Rasam Sadam because

  1. It is vegan, gluten-free and can be made as zero-oil dish.
  2. It is just what you need for a cold day’s lunch.
  3. You can make this in moment’s notice and this requires zero baby-sitting.
  4. This dish is so forgiving. Just serve it with roasted Papads and you have a wholesome meal.

Ingredients

  1. Quinoa–  I have used tricolor quinoa. You can use regular white quinoa as well.
  2. Brown rice– Regular brown Sona Masoori works wonderfully here in this recipe.
  3. Lentils– The choice of lentils here is Toor Dal. Soak the Toor Dal for 15 minutes in hot water before cooking. This expedites the cooking process.
  4. Tamarind paste– I have used store-bought tamarind paste. This is the easiest and quickest way to make this dish.
  5. Tomatoes– What is Rasam without tomatoes, eh? I have used fresh tomatoes but you can substitute this with 1/2 tbsp tomato paste in a pinch.
  6. Garlic & Green chili– We love the flavor of green chili in Rasam. Serrano peppers are great here. If you are not a fan, please skip. As for garlic, this is what makes the dish flavorful. I highly recommend it. 
  7. Aromatics– Other than the homemade Rasam powder, I have used ground turmeric and freshly ground black pepper. Read on to find out how to make this dish without Rasam Powder.

No Rasam Powder?

No problem. Use a mixture of 1. 5 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground turmeric and 1/2 tsp ground black pepper. Works perfectly as a substitute for the Rasam spice blend. You can also use store-bought Rasam powder instead of homemade Rasam Powder here.

Instead of quinoa and brown rice,

You can also use regular white rice. Or just use only quinoa or only brown rice. This dish is very versatile. If you are using just regular Sona Masuri rice, then the cooking time is 15 mins followed by natural pressure release.

Serving Suggestions

Enjoy this one pot meal hot with a shallow-fried vegetable curry or a South Indian style Kootu or Thogayal. Here are some dishes that are just perfect with this one pot meal.

Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

Variations

  1. Sattwic Rasam Sadam– Just skip the garlic in this recipe for a onion and garlic- free version of this recipe. 
  2. Use Masoor instead of Toor Dal for a different tasting dish.
  3. More aromatics– Add grated ginger and some finely chopped lemon grass for a unique flavor.

Method

I will share how to make Rasam rice in pressure cooker and Instant Pot here.

Instant Pot method

Prep the lentils and carbs

Wash the lentils, brown rice and quinoa by placing them in a colander. Once washed, transfer to a mixing bowl. Add 2 cups water and soak this for 15 minutes. 

Cooking time and mode

Insert the inner pot into the Instant Pot. Add the tomatoes, garlic, green chili, ground turmeric and Rasam Powder along with salt.

Drain the water from the soaked mixture of quinoa, rice and lentils.

Add this to the pot along with the tamarind paste and salt. Tip in 2 cups water and stir well to combine. Tip in finely chopped cilantro leaves.

Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Now, close the Instant Pot and turn the VALVE to SEALING.

Plug in the Instant pot and choose PRESSURE COOK MODE ( Manual in older models) on HIGH PRESSURE. Set the timer to 15 minutes. 

how to make one pot rasam sadam

Allow cooking cycle to complete fully. When the cooking cycle is complete, wait for the pressure to release naturally. It takes roughly 20 to 25 minutes for natural pressure release.

Once the pressure releases, open and gently mix the cooked mixture. Now, you can serve the dish at this stage if you want a zero-oil dish. Or you can temper and serve too.

Tempering

instant pot rasam sadam step wise

To temper this, heat a small pan with cold-pressed sesame oil. Add 1 tsp mustard seeds and when they pop, add 1 tsp cumin seeds and freshly cracked black pepper.

As soon as the cumin seeds begin to crackle, add some fresh curry leaves and immediately add the tempering to the dish. Mix well and garnish with more freshly chopped cilantro leaves. Serve hot.

On the day I made this, I did not have any curry leaves. This is why you cannot spot them in the picture.

Pressure cooker Rasam Sadam

You can make this is a regular stove-top pressure cooker too. To a 3 liter deep pressure cooker, add the tomatoes, green chili, garlic, ground turmeric, Rasam powder, salt, tamarind paste, chopped cilantro and soaked quinoa, lentils & brown rice.

Add water and stir well to combine. Pressure cook on medium flame for 4 whistles. Wait for the pressure to release naturally.

Once the pressure releases, open and serve as is. Or temper with mustard seeds, cumin seeds and curry leaves as mentioned under the Instant Pot method. Serve hot.

Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

More Rasam Recipes

If you love Rasam like me or are looking to experiment with more variations, then check out these Rasam recipes.

Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.
Print Recipe
5 from 1 vote

Easy Rasam Rice

This is just what you need for a detox meal or when you have the sniffles. With the goodness of turmeric and pepper, this wholesome one-pot meal is nourishing and filling.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 4 persons
Calories: 194kcal

Equipment

  • Instant Pot
  • Pan
  • ladle

Ingredients

  • 1 cup chopped tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.
  • 1 green chili slit
  • 4 cloves garlic peeled
  • 1/4 cup Toor dal
  • 1/2 cup Brown rice
  • 1/4 cup Quinoa Read blog post for more details
  • 1 tsp tamarind paste
  • 3/4 tsp turmeric poweder
  • 1 tsp Rasam powder
  • 1.5 tsp Kosher salt or to taste
  • 2 cups water

Tempering

  • 1 tsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp freshly cracked black pepper
  • 10 curry leaves

Garnish

  • 1 tbsp finely chopped cilantro leaves

Instructions

Soaking

  • Place the quinoa, brown rice and Toor Dal in a colander.
  • Wash well under running water.
  • Transfer to a mixing bowl and add 2 cups water.
  • Soak this for 15 minutes.

Cooking Time and Mode

  • Insert the inner pot into the Instant Pot.
  • Add the tomatoes, green chili, garlic, Rasam powder, turmeric powder to the pot.
  • Drain the water completely from the quinoa mixture.
  • Now, add the salt, tamarind paste and the quinoa mixture.
  • Add 2 cups water to this.
  • Stir well to combine.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant pot and turn the valve to SEALING.
  • Plug in the Instant Pot and choose PRESSURE COOK MODE ON HIGH PRESSURE FOR 15 MINUTES.
  • Allow the cooking cycle to complete fully.
  • When the cooking cycle is complete, wait for the pressure to release naturally.
  • Once done, open and mix well.
  • Garnish with finely chopped cilantro leaves and serve as is if you want a zero-oil version of this dish. Or proceed to tempering

Tempering

  • Heat a small pan with sesame oil.
  • Add the mustard seeds and when they pop, tip in the cumin seeds and pepper.
  • When the cumin seeds crackle, add the curry leaves.
  • Immediately, transfer the tempering to the cooked rice.
  • Mix well.
  • Garnish with finely chopped cilantro leaves and serve hot.

Notes

  1. Instant pot timings vary based on your geographic location. The IP takes longer to come to pressure if you live in a high altitude place.
  2. The nutrition facts are provided here as a courtesy and are not an accurate representation. Please do due diligence by consulting a certified nutrition expert if you have any health concerns.
  3. Your Toor dal may not cook well if they are old. If you are using older lentils, increase the soaking time to 30 minutes.
  4. You can add more water to adjust the consistency if you like it more gooey.
  5. The fresh tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.

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: 194kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1012mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 58mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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 Rasam Sadham? 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.

Dahi Bhalla Recipe- Soft Dahi Bada

By Leave a Comment

Pillowy soft Dahi Bhalla are just what you need for a gathering or for serving as special treat. In this post, I m sharing how to make the softest Dahi Bhalle, step by step. 

Follow us on Pinterest for delicious pins.

soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.

Popularly called as Dahi Bara and Dahi Vada, this classic dish is so easy to make if you follow the proportions and the technique. I learned this from my Punjabi neighbor back when we used to live in Baroda.

[feast_advanced_jump_to]

Aunty used to visit every winter and indulge us in many delicious dishes including her signature Aloo Ke Parathe and these Dahi Bhalle. Over the years, I have mastered this recipe by learning from my mistakes. So today, I will be sharing all of that Dahi Vada wisdom.

Ingredients

To make soft Bhalla

  1. Urad Dal– We are going to be using whole white Urad Dal for this recipe. I have experimented this recipe with both split and whole Urad. Whole Urad yields more quantity and the batter is fluffier too.
  2. Moong Dal– Unlike the south Indian Medhu Vada, this recipe uses a combination of Urad and Moong. Again, we will use split yellow moong lentils for making our Bhalle today.
  3. Aromatics and spices– Ginger, green chilis and cumin are an integral part of this recipe. These ingredients not only add flavor but also help in easy digestion.

To assemble Dahi Bhalla Chaat

soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.

Since this is a very street-food style chaat recipe, we will be using green chutney, tamarind and date chutney, a combination of ground spices and some crushed chili flakes.

If you know me, I m all about taking a few shortcuts in life and this extends to cooking too. For this Chaat, I have used store-bought date tamarind chutney and green chutney.

Detailed quantities and information on the ingredients used can be found in the recipe card.

Serving suggestions

There are two ways to serve these Dahi Bada. You can serve them as they are with a generous sprinkle of chaat masala, roasted cumin powder, chili powder and finely chopped cilantro leaves on the top. 

Or you can serve them as a Chaat like I have mentioned in this recipe. However you choose to do it, this dish tastes best when served chilled.

Freezing Bhalla

Fried bhalla freezes beautifully. To freeze them, allow them to cool completely after you fry them. Then transfer them to a freezer-safe box or a food-safe silicon bag. Frozen Bhalla keeps well for 3 months.

To use frozen bhalle, dunk the frozen pieces into a bowl of hot water. Allow them to remain in the hot water for 20 to 30 minutes until they become completely soft.

When done, drain and squeeze them gently between your palms. Dunk them in chilled yogurt and proceed with assembling.

Tips to make perfectly soft Dahi Bhalla

  1. Soak the lentils for at least 4 hours- When you soak them longer, they require less water for grinding. 
  2. Use the correct amount of water to grind- Too much water while grinding will make them soggy after frying and too little water will make the bhalla hard. 
  3. Add salt and aromatics- when grinding the batter. If you add salt after grinding, the batter tends to become watery
  4. Aerate the batter- The secret to fluffy vada is this step. Use a stand mixer with the whisk attachment or a hand-held whisk/ electric whisk for this. Whisk the batter until it almost doubles in volume. 
  5. Correct oil temperature– The oil should not be smoking hot and neither should it be warm. To check whether the oil has heated up to the correct temperature, drop a small ball of batter into the oil. If it floats up immediately, then the temperature is perfect.
  6. Fry at low heat– When it comes to deep frying, low heat gives the correct and even results. If you fry on high flame, only the outside will be cooked. If you fry on medium flame, there is a chance that the vadas will not be fully cooked. 
  7. Golden brown- Make sure that you fry the vadas on low heat till they turn golden. Do not drain them while they are a dull brown. 
  8. Dunk them in hot water- Once you have fried them, drain them on paper towels. Allow them to cool down for 2 minutes. Then dunk them in hot water and let them to stay in it for 5 minutes. After 5 mins, gently squeeze them between your palms to squeeze out all the excess water. Then dunk them in chilled yogurt. This step will give you the softest Bhallas.

Method

Wash and soak the lentils

Combine the Urad dal and moong dal in a colander. Wash them under running water twice. Now, place the washed dals in a mixing bowl. Add about 6 cups water and allow them to soak for 4 to 6 hours.

Grind the Vada batter

The lentils will look plump after soaking. Drain the hydrated lentils in a colander. Transfer the soaked lentils along with peeled and chopped ginger, salt and green chilis to a blender jar.

If your jar is small, you can grind them in two batches and mix them up in theend.  Now, add 2 tbsp at a time and grind the dal to a smooth paste. Stop every 2 minutes, scrape down the sides, add water by the tbsp if necessary and continue to grind. 

For the quantity of dal mentioned here, I have used 1/2 cup water to grind the batter. This may differ based on the quality and age of your lentils.

Whisking the batter

Transfer the batter to the bowl of your stand mixer and add 1 tsp cumin seeds. Attach the whisk attachment and whisk the batter on medium speed for 5 to 6 minutes. You will see that the batter changes to a whitish color and becomes fluffier as it gets whisked.

After 6 minutes of whisking, the batter will look white and have doubled in volume. See the pic above. It was after whisking and I felt that it needed some more cumin. Kindly ignore that. To check whether the batter is ready, drop a small blob of batter in a bowl of cold water. If it floats without disintegrating, the batter is ready to be fried.

Frying the Bhalle

Heat oil in a pan or Kadai. I love my iron Kadai for deep frying. You will need roughly 400 ml of any neutral flavored vegetable oil for frying these Bhalle. 

Test the temperature of the oil by dropping a small blob of batter into the oil. If it rises up immediately, it is the right temperature. Now, using a spoon or a small cookie scoop, drop the batter in little portions into the hot oil.

Reduce the flame to low heat. Fry by flipping the vadas every few minutes until they become golden brown. A batch of 10 small vadas took me about 6 to 8 minutes for frying.

Once done, drain them on a paper towel and allow them to cool for 2 minutes.

Prep the yogurt

In a wide mixing bowl, add the yogurt, salt and some red chili powder. Whisk well until the yogurt is smooth and has no lumps. Keep this chilled until the vadas are ready.

Soaking the fried bade in hot water

While the first batch of vadas are getting fried, heat up 6 cups of water. The water should just be hot. No need to boil it till bubbling. 

As soon as the vadas are done frying and are cool enough to handle with your bare hands, dunk them in the hot water. Allow them to stay in the hot water for 5 to 6 minutes. After soaking for this time, they will have expanded.

Now, drain them from the water using a slotted ladle. Squeeze them gently between your palms, taking care not to break them. Now, drop these into the chilled yogurt. Mix gently to make sure that the yogurt coats them evenly.

Repeat with the remaining vadas. Let sit till ready to assemble.

How to make Dahi Bhalla Chaat?

Combine the red chili powder, chaat masala, black salt and roasted cumin powder in a mixing bowl. 

To assemble this as a chaat, place the yogurt-soaked Bhalle in a bowl. Sprinkle chili flakes. Now, add 1 to 2 tbsp of green chutney and the tamarind date chutney. Feel free to adjust the quantity as per your preferences. If you like more of a sweet Dahi Vada chaat, add more date chutney.

Finish by sprinkling the mix of Chaat masala, roasted cumin powder, black salt and finely chopped cilantro leaves. Serve immediately.

A 45 degree view of dahi bhalle chaat

More Chaat Recipes

Recipe Card

soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.
Print Recipe
No ratings yet

Dahi Bhalla

The recipe for fail-proof soft Dahi Bhalla with tips and tricks.
Prep Time6 hours
Cook Time40 minutes
Course: Appetizer, Snacks
Cuisine: Indian, North Indian
Servings: 10 people
Calories: 147kcal

Equipment

  • Blender
  • Whisk/ stand mixer/ hand-held electric whisk
  • Frying Pan
  • Colander
  • Slotted ladle
  • Mixing bowls

Ingredients

For the bhalla

  • 1 cup whole white urad dal
  • 1/2 cup split yellow moong dal
  • 1 tbsp finely chopped ginger
  • 3 green chilis serrano chilis work well here.
  • 1.5 tsp salt or to taste
  • 1/2 cup chilled water approximately

For the yogurt

  • 2.75 cups chilled low fat yogurt whisked smoothly
  • 2 tsp red chili powder
  • 1.75 tsp salt or to taste

For Dahi Bhalla Chaat

  • 3/4 cup green chutney
  • 3/4 cup Date and tamarind chutney
  • 1.5 tsp red chili powder
  • 1.5 tsp chaat masala powder
  • 1.5 tsp roasted cumin powder
  • 1.5 tsp black salt
  • 1/2 cup finely chopped cilantro leaves

Instructions

Wash and soak the lentils

  • Combine the Urad dal and moong dal in a colander.
  • Wash them under running water twice.
  • Place the washed dals in a mixing bowl.
  • Add about 6 cups water and allow them to soak for 4 to 6 hours.

Grind the Vada batter

  • Drain the hydrated lentils in a colander.
  • Transfer the soaked lentils along with peeled and chopped ginger, salt and green chilis to a blender jar.
  • Add 2 tbsp at a time and grind the dal to a smooth paste.
  • Stop every 2 minutes, scrape down the sides, add water by the tablespoon if necessary and continue to grind.

Whisking the batter

  • Transfer the batter to the bowl of a stand mixer and add 1 tsp cumin seeds.
  • Attach the whisk attachment and whisk the batter on medium speed for 5 to 6 minutes.
  • After 6 minutes of whisking, the batter will look white and have doubled in volume.
  • To check whether the batter is ready, drop a small blob of batter in a bowl of cold water.
  • If it floats without disintegrating, the batter is ready to be fried.

Prep the yogurt

  • In a wide mixing bowl, add the yogurt, salt and some red chili powder.
  • Whisk well until the yogurt is smooth and has no lumps.
  • Keep this chilled until the vadas are ready.
  • Frying the Bhalle
  • Heat oil in a pan or Kadai. I love my iron Kadai for deep frying.
  • Test the temperature of the oil by dropping a small blob of batter into the oil.
  • If it rises up immediately, it is the right temperature.
  • Now, using a spoon or a small cookie scoop, drop the batter in little portions into the hot oil.
  • Reduce the flame to low heat.
  • Fry by flipping the vadas every few minutes until they become golden brown.
  • A batch of 10 small vadas takes 6 to 8 minutes for frying
  • Once done, drain them on a paper towel and allow them to cool for 2 minutes.

Soaking the fried bade in hot water

  • While the first batch of vadas are getting fried, heat up 6 cups of water. T
  • As soon as the vadas are done frying and are cool enough to handle with your bare hands, dunk them in the hot water. Allow them to stay in the hot water for 5 to 6 minutes.
  • After 6 minutes, drain them from the water using a slotted ladle.
  • Squeeze them gently between your palms, taking care not to break them.
  • Now, drop these into the chilled yogurt.
  • Mix gently to make sure that the yogurt coats them evenly.
  • Repeat with the remaining vadas.
  • Let sit till ready to assemble.

How to make Dahi Bhalla Chaat?

  • Combine the chaat masala, red chili powder, roasted cumin powder, black salt in a mixing bowl.
  • Place the yogurt-soaked Bhalle in a bowl.
  • Sprinkle chili flakes.
  • Now, add 1 to 2 tbsp of green chutney and the tamarind date chutney.
  • Finish by sprinkling a mix of Chaat masala, roasted cumin powder, black salt and finely chopped cilantro leaves.
  • Serve immediately.

Notes

  1. This recipe makes 70 small vadas. I fried 10 in each batch. 
  2. Use chilled water for grinding. This helps in keeping the vadas soft.
  3. You can also use yogurt that has higher fat content for a creamier and richer version.
  4. Once the vadas have been assembled with the sauces and the spice powders, I recommend serving them immediately.
  5. Always keep the yogurt and the vadas dunked in yogurt chilled. This is especially important if you live in a tropical country. When left at room temperature for a long period of time, the yogurt becomes sour.
  6. Read the blog post for detailed tips and techniques to make perfect and soft dahi bhallas.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1214mg | Potassium: 184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Why are my Dahi Vadas hard?

The first reason is that the batter has not been aerated well. When we whisk the batter, it forms these little pockets of air bubbles. These in turn make the batter fluffy. This is what makes the vadas soft. So do not skip whisking the batter.

Other common reason for this is that you added very little water while grinding. Other reasons include frying them for too long, not adding moong dal and not soaking the dals for long enough.

Butternut Squash Chili- Vegan & GF

By 1 Comment

Get ready to welcome the nip in the air with this butternut squash chili. After all, what is winter without the hearty stews, comforting soups and spicy chilis, eh? This vegan chili is loaded with proteins and is oil-free. Intrigued? Let us get started making one of the yummiest chili of the season, shall we?

Follow us on Pinterest for delicious pins.

butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.

I love everything about fall. Donning my pullovers, sipping cups of hot cocoa and Masala Chai, the earthy, woody scent of cinnamon, plump squashes that adorn the markets and the food are something I look forward to every year. 

Fall and chili go hand in hand, agreed? Off late, I have been on a no-oil cooking spree and my Instant Pot has become my best friend in this department. Long story short- I had a beautiful butternut on my counter begging to be chili-ed. 

5 reasons to make this Chili

Just 10 minutes of prep time.

No oil, vegan recipe.

Dump and go Instant Pot Chili loaded with proteins.

Freezer-friendly.

And finally, tasty as heck.

[feast_advanced_jump_to]

Ingredients

Ingredients for butternut squash black bean chili

This recipe calls for no oil.  Here is a breakdown of the ingredients used. You can find the detailed measurements in the recipe card.

Butternut

While I have used butternut squash to make this, you can also try this recipe with other winter squash varieties like acorn squash or Kabocha squash. 

Black beans

Canned black beans are a boon. All in agreement, say aye. Drain the beans well and rinse once under water before using it. 

Lentils

Green lentils are my favorite lentils after red ones. They cook easily, are creamy and wholesome. While these are my first choice in this chili, you can also use brown lentils.

If you are using brown lentils, make sure to soak them for 20 minutes in warm water before cooking.

Veggies

Other than the squash, I have used bell peppers. I used red ones since they were what I had. You can use orange or yellow ones as well. Green ones have a distinct flavor and tends to overpower the flavors in this recipe. So try and use yellow or orange or red peppers.

Tomatoes

Canned tomatoes are my best friends in the pantry. For this Chili, I have used canned diced tomatoes. You can also use 1.5 tbsp tomato paste if you do not have access to this. 

Fresh tomatoes and tomato puree are decent substitutes for diced tomatoes as well.

Jalapeno

These are an integral part of any good chili. We are huge Jalapeno fans here. I did not bother deseeding them. But if you are worried about the heat, please remove the seeds before adding them.

Spices and aromatics

A combination of onions, garlic and spices like ground cumin and paprika work their charm here in this squash chili recipe. Since we love our chili spicy, I have used both cayenne and smoked paprika. You can also use regular red chili powder in place of cayenne.

Feel free to give either one a miss if you are wary of spicy food.

You can also add freshly ground black pepper as a garnish just before serving for a spicier chili. 

Variations

  1. Use other squash varieties like acorn or Kabocha instead of butternut.
  2. Switch the black beans to canned red kidney beans. Both work excellently in this vegan chili with butternut squash.
  3. Not a fan of beans? Want to make some chili without beans? Make the butternut squash chili no beans version by adding just lentils. Double the quantity of green lentils.
  4. This butternut squash and black bean chili uses plant based stock. You can use just plain water instead.
  5. Cannot find fresh butternut? Or making this in Spring? Use frozen butternut squash in a pinch.
  6. Make this runnier and serve it as a soup. Add some vegan dinner rolls by the side to make it a complete meal.

Storage and shelf life

You can store this chili in the fridge for 4 days. In the freezer, it lasts for 2 months. Allow the chili to cool down fully before transferring to portion sized containers.

I love using Pyrex or food-grade silicon bags for freezing. Freeze leftover chili in small portions and label with date. 

Thaw frozen chili in the fridge overnight or for 2 hours at room temperature. Transfer to a saucepan and reheat gently till it begins to simmer. Add 1/2 cup water or broth while reheating if you find that it has become thick.

Serving suggestions

Our favorite chili toppings in no particular order are tortilla chips, sour cream, jalapenos, a squeeze of lime and loads of finely chopped vibrant green cilantro.

Since this is a vegan recipe, I kept it that way while serving as well. I did not use sour cream. 

Low fat Greek yogurt is also a great topping. If you are not particular about keeping this vegan, then add a scoop onto your bowl.

Vegan chili with butternut and lentils in a black bowl placed on a wooden cheese board. Crushed tortillas scattered by the side.

Method

Prep your butternut squash by scrubbing it and washing well. When you cut them, make them into large cubes. This way, they won’t become fully mushy. 

This recipe uses roughly 2 cups cubed butternut squash.

Wash the green lentils in a colander and set aside. Similarly, drain the canned black beans and rinse them under water once. Set aside.

Instant Pot Dump and Go Chili 

Instant pot vegan chili step by step

Insert the inner pot into the Instant Pot. Now, add the finely chopped onions, bell peppers, diced tomatoes, black beans, washed lentils, cubed squash, garlic, jalapeno, salt, ground spices and 1 cup vegetable stock. 

Stir to combine. 

Instant Pot Timings and Settings

Instant Pot chili step by step

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the valve to SEALING.

Plug in the IP and press BEAN/CHILI mode and set the timer to 20 minutes. The default setting for BEAN/CHILI mode is high pressure cooking on 30 minutes. For this recipe, 20 minutes is just perfect.

Allow the cooking cycle to complete. When cooking is done, wait for the pressure to release naturally.

Once pressure releases, open the lid and gently mix everything. Do not mash the chili. Now, garnish with finely chopped cilantro leaves. Mix well and serve hot.

Butternut lentil chili served in a black bowl placed on a cheese board against a wooden table top

Slow cooker butternut chili

To make this recipe in your slow cooker or crockpot, add all the ingredients to the pot. Stir well. Cook for 4 to 5 hours until the butternut squash is cooked and the chili is thick. Make sure to stir once in a while as it cooks in the crockpot.

Stovetop Chili

If you do not have an Instant Pot or a slow cooker, you can still make this on the stove top. Combine all the ingredients in a dutch-oven or a heavy bottomed pan. Cook on medium heat for 1 hour till the squash is cooked and the chili is thick. 

Or use a stove-top pressure cooker. Add all the ingredients to the cooker. Close the cooker and put the pressure valve on. Cook for 5 to 6 whistles on medium heat. Once done, allow pressure to release naturally. Open and garnish with cilantro. Serve hot.

Explore More Instant Pot Recipes

Recipe Card

butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.
Print Recipe
5 from 1 vote

Butternut Squash Chili

Nourishing chili with the goodness of butternut, lentils and black beans. Vegan. Gluten free.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course, Mains
Cuisine: American, International
Servings: 4
Calories: 224kcal

Equipment

  • Instant Pot 6 qt

Ingredients

  • 3/4 cup finely chopped onions
  • 1/2 cup diced tomatoes
  • 1/2 cup finely chopped bell peppers
  • 1/2 cup drained black beans
  • 1/2 cup green lentils
  • 350 grams peeled and cubed butternut squash
  • 1 tbsp chopped jalapeno
  • 2 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tsp Kosher salt or to taste
  • 1 cup vegetable stock Preferably low sodium

For garnish

  • 2 tbsp finely chopped cilantro
  • 1/4 cup crushed tortilla chips
  • 2 to 3 wedges lime
  • 1 tbsp sliced jalapeno

Instructions

  • Place the inner pot into the Instant Pot.
  • Add all the ingredients mentioned in the order given.
  • Stir to combine.
    Instant Pot butternut squash chili step by step
  • Ensure that the sealing ring has been fitted into the Instant Pot lid correctly.
  • Close the Instant Pot. Turn the valve to SEALING.
  • Plug in the IP. Press BEAN/CHILI mode and set the timer for 20 MINUTES.
  • Allow the cooking cycle to complete.
  • When done, wait for pressure to release naturally.
  • After pressure drops, open the lid and gently mix everything once.
  • Garnish with finely chopped cilantro leaves.
    Instant Pot butternut squash chili step by step
  • Serve in bowls topped with crushed tortilla chips and jalapenos.

Notes

  1. Nutrition values given here are a rough estimate. Please consult a registered dietician for more information and insights.
  2. Instant pot timings and settings differ based on geographic 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: 224kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 859mg | Potassium: 829mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10607IU | Vitamin C: 59mg | Calcium: 105mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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

Sooji Halwa- Halwa Poori

By Leave a Comment

Sooji Halwa or Suji Ka Halwa; however you call it, is a hug in a bowl. This easy Indian semolina pudding made with liberal doses of ghee is a must-make dish during the Navratri festival. Traditionally, this is served alongside Pooris, Kala Chana and some fruits on the day of Ashtami. 

In this post, we will see how to make Suji Halwa aka Kanjak Prashad, step by step. In the meanwhile, give us a follow on Pinterest for delicious pins.

Sooji ka Halwa served on a grey platter with poori and kala chana

 

Halwa Poori- Kanjak Prashad

Navratri is a festival during which we worship nine Goddesses on nine days during the month of October. Women worship the female deities and fast during these nine days. On the 8th day which falls on Ashtami, we offer a delicious feast to the Goddess.

This features Suji Halwa, Poori and Kala Chana. Along with this, we also offer fruits. We invite nine girls home for lunch, serve them this lunch and take their blessings. It is a strong belief that the nine girls symbolize the nine Goddesses.

The entire Prashad platter is sometimes loosely referred to as Halwa Poori Chana or Kanjak Prashad.

The Ashtami Prasad platter featuring sookhe Kala chana, sooji ka halwa, poori, chaas

[feast_advanced_jump_to]

Kesari vs Sooji ka Halwa

We have several versions of semolina pudding across India. While this is called Suji ka Halwa up north, it is called as Kesari in Tamil Nadu. In Karnataka, it is Kesari Bath and in other parts, we refer to it as Sheera. 

There are several variations as well. One of them is this pineapple Kesari.

Ingredients

You can think of this Suji Ka Halwa as a rich pudding. Warm, nutty and mildly sweet, you will fall in love with this easy dessert that can easily feed a crowd. 

Semolina

You will need slightly coarse semolina for this recipe. This Halwa is not smooth. It has some texture. Fine semolina does not give us this desired texture. So I recommend using coarse semolina for best results.

Ghee

If I have to give one tip for making the best Sooji Ka Halwa, then it is this- DO NOT SKIMP ON THE GHEE!!. Ghee is the deal breaker here. That does not mean you add too much of it too. Please add the mentioned amount of ghee here for the best Halwa.

Sugar

Please use regular white sugar for this. As much as I know that it is not a healthy option, we can all surely indulge occasionally. While you can make this recipe with raw cane sugar, I somehow find that the white sugar version tastes best.

Aromatics

This recipe uses cardamom and rose water for aromatics. Rose and cardamom are two ingredients that shine through any dish when used together. This recipe is no exception. You can skip rose water if you are not a fan.

Dried fruit and nuts

Like all Indian desserts, cashews are added here too. These give a nice crunch to the Halwa. I do not like adding raisins to this but you can add some if you are a fan.

Suji Halwa Without Milk

There are many Suji ka Halwa recipe versions that use milk. However, this recipe does not use milk and relies on just water. As a result, this has a longer shelf life. This Halwa keeps well in the fridge for 4 days. 

Serving Suggestions

Even though this is a traditional Prashad recipe, it is also served as a dessert or even as a breakfast in many Indian homes. 

  1. Serve this semolina pudding with some piping hot Ginger tea and sandwiches for a fantastic breakfast.
  2. Make some Halwa as dessert for your Thanksgiving party or Diwali party. This recipe is just perfect since you can easily double or triple it.

Pro tips for the best Suji Ka Halwa

  1. Use a standard size measuring cup to measure your semolina, water and sugar. Proportions matter here big time. I have used a standard measuring cup and spoon set. Each cup mentioned here equals 250 ml and 1 tbsp equals 15 ml.
  2. When mixing the Halwa at any stage, use a balloon whisk. This step will give you super smooth Halwa that has no lumps.
  3. Always cook the Halwa on low to medium heat. Slow cooked food tastes best and this recipe is no exception.
  4. If you are adding fried cashews, then fry them first, drain and set them aside. Add them at the end. This way, they will still remain crunchy.
  5. The longer you roast the semolina, the deeper the color of the Halwa will be. Not only will slow roasting give you a beautiful color but also a nutty flavor. So slow roast the semolina on the lowest heat possible until turns a a shade darker than golden brown. This takes about 6 to 8 minutes. 

sooji ka halwa served in a brass lunch box placed on a brass platter.

How to make Suji ka Halwa?

Roasting the Semolina

This step is what will make or break your Halwa. For this recipe, heat 1 tbsp of ghee in a pan. Now, add 1 cup semolina and mix well. Turn down the heat to the lowest.

Begin roasting the semolina by stirring every now and then. Roast the semolina until turns a deep golden brown. This process easily takes somewhere between 6 to 8 minutes.

Cooking the semolina

Once you have finished roasting the semolina, you can see that color is all changed. See the above pic for reference. Immediately transfer the roasted semolina to a plate. 

Heat the same pan and add 2 tbsp of ghee. Now, add the crushed cardamom and roasted semolina. Mix well.

Turn down the heat to the lowest. To this mixture, add 2.5 cups hot boiling water. I prefer to get my water started in my kettle before I begin adding the ghee and cardamom. This way, my water is ready when I need it.

If you are making a big batch of this Halwa, keep the water boiling by the side since you will be needing lot more water for a double batch.

Whisking to avoid lumps

Once you have added the water, use a balloon whisk and keep stirring through the mixture until it absorbs all the water. At one point, the Sooji will have absorbed all the water and become solid. It will also be bubbling here and there.

Allow this mixture to cook fully until the semolina is fully cooked. The semolina will look dry and fluffy once its cooked. This stage takes about 4 to 5 minutes.

Add 1/2 of the remaining ghee and stir well to combine. Continue stirring until you see no ghee on the surface.

Adding sugar

Look at the above picture. The second tile shows how the semolina looks once it s fully cooked. Now add the sugar and mix well using a balloon whisk. 

The mixture will become watery as soon as you add sugar. Now, add the remaining ghee and rose water. Stir well. Cook the mixture until it begins to solidify again. This takes around 2 to 3 minutes on medium heat.

The Halwa is completely cooked when it does not stick to your fingers and you can easily roll it into a small ball. Do not cook the Halwa till it is very dry. It has to be slightly gooey. Since this tends to thicken over time, I won’t recommend cooking this until its fully dry.

Once done, garnish with chopped nuts. I just added broken raw cashews. You can even add cashews fried in ghee. Our nutty Suji ka Halwa is ready.

You can either serve it as is or spread them on to a tray and slice them into squares.

Halwa Poori- Sooji Halwa served with chana and poori

Recipe Notes

  1. Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
  2. Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
  3. The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
  4. Using a balloon whisk to stir the Halwa gives the best results.
  5. I have just added raw cashews as garnish. You can add slivered almonds and pistachios too.

Our favorite products here

I have used a triply stainless steel pan to cook this Halwa today. In addition to this, I relied on my trusted tool- the balloon whisk to complete cooking this Halwa to perfection. 

Here is the link for the pan- Prestige Triply Plan

Recipe Card

Halwa Poori- Sooji Halwa served with chana and poori
Print Recipe
No ratings yet

Sooji Halwa

Sooji Halwa; Indian semolina pudding recipe. This Halwa is a part of the Ashtami Prasad and is served with Poori and Kala Chana traditionally.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert, Indian sweets
Cuisine: Indian, North Indian
Servings: 8
Calories: 326kcal

Equipment

  • Heavy bottomed Saute pan
  • Balloon whisk

Ingredients

  • 1 cup Coarse semolina Sooji ( Bombay Rava)
  • 10 tbsp ghee
  • 4 green cardamoms crushed
  • 3/4 cup sugar
  • 2.5 cups hot boiling water
  • 1 tsp edible rose water

For garnish

  • 12 cashews broken

Instructions

Roasting the Semolina

  • Heat 1 tbsp of ghee in a pan.
  • Now, add 1 cup semolina and mix well.
  • Turn down the heat to the lowest.
  • Begin roasting the semolina by stirring every now and then.
  • Roast the semolina until turns a deep golden brown.
  • This process easily takes somewhere between 6 to 8 minutes.

Cooking the semolina

  • Once you have finished roasting the semolina, you can see that color is all changed.
  • Immediately transfer the roasted semolina to a plate.
  • Heat the same pan and add 2 tbsp of ghee.
  • Now, add the crushed cardamom and roasted semolina. Mix well.
  • Turn down the heat to the lowest.
  • To this mixture, add hot boiling water.

Whisking to avoid lumps

  • Once you have added the water, use a balloon whisk and keep stirring through the mixture until it absorbs all the water. At one point, the Sooji will have absorbed all the water and become solid.
  • Allow this mixture to cook fully until the semolina is fully cooked.
  • The semolina will look dry and fluffy once its cooked.
  • This stage takes about 4 to 5 minutes.
  • Add 1/2 of the remaining ghee and stir well to combine.
  • Continue stirring until you see no ghee on the surface.

Adding sugar

  • Look at the above picture. The second tile shows how the semolina looks once it s fully cooked. Now add the sugar and mix well using a balloon whisk.
  • The mixture will become watery as soon as you add sugar.
  • Now, add the remaining ghee and rose water.
  • Stir well.
  • Cook the mixture until it begins to solidify again.
  • This takes around 2 to 3 minutes on medium heat.
  • The Halwa is completely cooked when it does not stick to your fingers and you can easily roll it into a small ball.
  • Once done, garnish with chopped nuts.
  • You can either serve it as is or spread them on to a tray and slice them into squares.

Notes

Recipe Notes

  1. Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
  2. Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
  3. The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
  4. Using a balloon whisk to stir the Halwa gives the best results.
  5. I have just added raw cashews as garnish. You can add slivered almonds and pistachios too.

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: 326kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 5mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

More dessert recipes

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

This post includes affiliate links. We earn a small commission when you click and buy through these links. This is what helps keep me keep the blog afloat. Thank you if you bought one of our recommended products.

Kala Chana- Instant Pot Brown Chickpeas

By 6 Comments

Kala Chana or Black Chickpeas curry is a dish that is particularly served as Ashtami Prasad. This is a dry curry that has no onion and garlic. Also called as Sookhe Kale Chane, it is served with Poori, a deep fried Indian flatbread and some velvety Sooji Halwa. The platter is enticing not just to eat but even to just look at.

Come join us on Pinterest to find delicious pins.

Kala chana made in Instant pot served in a steel pan with pooris placed on a black platter

Traditionally, this curry is cooked using a stove-top pressure cooker or in an open pan. While the pressure cooker Kala Channa takes little time, it does not give us the same consistent results every time.

Enter Instant Pot. Kala Chana in Instant Pot is the same every single time. And there is no baby-sitting involved. All you have to do without fail is soak the chickpeas.

Unlike garbanzo beans, these take slightly longer to cook. Hence, the soaking time is longer. When the chickpeas are hydrated for a long time, the cooking time reduces drastically.

[feast_advanced_jump_to]

Brown chickpeas vs Garbanzo Beans

Most of us are familiar with garbanzo, the white chickpeas that are immensely popular in the middle eastern fare. Kala Channa; known as black chickpeas in English is another variety that belongs to the same family. 

We refer to this as the Desi Chickpeas. These are smaller in size when compared to garbanzo beans. And they are as nutritious as garbanzo beans. They are dark brown and wrinkly with a rough outer covering. 

These beans are green when picked fresh and go by the name Choliya.

Vegan Black Chickpeas Curry

Traditionally, this curry uses ghee. If you are looking for a vegan black chickpeas curry, please use cold-pressed coconut oil or avocado oil to make this recipe. This vegan black chickpeas curry tastes just as delicious.

Ingredients

This is a simple and no fuss curry where the star ingredient is the chickpea. Since this is a no onion and garlic recipe, there is minimal chopping involved. This makes it the perfect dish to whip up for a crowd or for batch cooking as well.

Dry black chickpeas

Make sure to hydrate these chickpeas for at least 8 hours. These chickpeas take longer to cook unlike garbanzo. And they do not turn to a mush on cooking as well.

These beans hold shape even if you over cook them. So, they are not only perfect for this recipe but also for salads.

Older chickpeas do not cook easily. So make sure you buy a fresh stock and use. This is especially true if you are cooking a large batch.

Other spices

We will be using pantry staples like Garam Masala and paprika powder. To give this curry a tangy taste, we will be using Amchur Powder. This is nothing but ground dehydrated raw mango. 

You will find them in most Indian stores. Patel Brothers and Coconut Hill are two shops where you can look for them in the US.

How to make Bhuna Jeera powder?

Other than the above mentioned spices, this recipe also calls for Bhuna Jeera Powder. This is nothing but roasted cumin ground in a nut grinder. 

how to make bhuna jeera powder

To make your own roasted cumin powder, heat a cast iron or iron skillet over low flame. Add 1/4 cup of cumin seeds and gently dry roast them on low heat for about 45 secs to 1 minute.

Do not leave this unattended even for a second. Cumin seeds burn very quickly. Burnt cumin tastes bitter and alters the taste of any dish. When you see the cumin seeds turn a deep brown, switch off the flame immediately.

Now, transfer this to a plate and allow it to cool. When cooled, grind to a slightly coarse powder.

Always make this in small batches since it tends to lose flavor over time. Store roasted cumin powder in an air tight glass jar for up to 1 month.

Your own Bhuna Jeera powder is ready. Sprinkle this on your curries, soups, salads, Chaats and even on roasted papad. This tastes amazing.

Shelf life and storage

This curry keeps well in the fridge for up to 2 days. We rarely make a small batch of this since it is a dish that is always made on festive occasions. So, I land up with leftovers every time. 

You can also freeze leftover curry. To freeze any leftovers, pack them in small portions in freezer safe silicone bags or Pyrex. Freeze till ready to use.

To use frozen chickpea curry, thaw at room temperature for 2 hours. Then, steam in a steamer for 4 to 5 minutes. Serve hot. Do not refreeze thawed curry at any cost.

Jazzing up leftover chickpea curry

While we all love eating this protein rich dish on Ashtami, I hear groans and moans when I say that there is leftover on the next day. I am sure many of us face the same situation at home. So, I try and jazz up the leftovers. Here is what I do. In case you have other ideas, please share them in the comments.

Make it a salad

Combine 1 cup of the leftover curry with finely chopped cukes, tomatoes, shredded carrots and beets and some pomegranate pearls. Top with sev, squeeze in some lime. Toss well. Serve immediately.

Stuff it into a wrap or pita

Stuff a pita with 2 to 3 tbsp of this curry with some green chutney or sour cream, some thinly sliced raw onions ( if you are not fasting), finely chopped parsley and cilantro. Serve immediately.

Make Kala Chana Chaat

Assemble the salad I mentioned above. You can also add boiled potatoes along with this. Drizzle Hari chutney and Meeti chutney. Add 3 to 4 tbsp smoothly whisked yogurt. Top with sev. Serve immediately.

Method

Hydrate black chickpeas

Wash the chickpeas well. Drain. Soak the washed chickpeas in 6 cups water for at least 8 hours. Once they are hydrated, they will look plump. Drain the soaked chickpeas in a colander and set aside.

Instant Pot Sookhe Kala Chana

Insert the inner pot into the Instant pot. Turn on Saute mode on NORMAL for 5 MINUTES. Wait for the display to read HOT. When the display reads hot, add ghee. Once the ghee melts, add the cumin seeds and allow it to crackle. 

When the cumin seeds crackle, add the finely chopped ginger and mix well. Now, add the soaked chickpeas, red chili powder, kala Namak (black salt), amchur powder, roasted cumin powder (Bhuna jeera masala), salt and coriander powder along with Kosher salt.

Instant Pot Cooking Time and Method

Add 2 cups of water and mix well. Press CANCEL. Make sure that the sealing ring has been fitted properly into the Instant Pot lid. Set the VALVE to SEALING. Now, press PRESSURE COOK- HIGH PRESSURE- 30 MINUTES.

Wait for the pressure to release naturally. Natural release pressure takes anywhere between 20 to 25 minutes depending on where you live.

When the pin drops, open the lid. Mix everything once. If you find that there is some water left, then press SAUTE mode on NORMAL for 5 MINUTES.

Allow the black chickpea curry to simmer until all water dries up. Keep stirring every now and then to prevent burning. Once dry, garnish with finely chopped cilantro leaves.

Sookhe Chane- Stove Top Pressure Cooker Method

Hydrate the chickpeas as instructed above. Heat a 5 liter deep pressure cooker pan with ghee. Add the cumin seeds and wait for them to crackle. When the cumin crackles, add the ginger and mix well. Now, add the soaked chickpeas.

Add all the spice powders, Kala Namak and Kosher salt. Pour in the water and stir to combine. Close the lid and put the weight on. Cook on medium flame for 8 whistles. 

After 8 whistles, wait for the pressure to release naturally. Open and mix gently. If there is some water left, simmer on medium flame till all the water dries up. When done, garnish with finely chopped cilantro leaves.

Top with fresh ginger juliennes and sliced green chilis before serving.

Instant Pot Sookhe Kala Chana served with a lemon wedge on top and Puri by the side

Recipe Notes

  1. Adding Heeng ( Asafetida) is optional but recommended. Skip this if you are looking for a gluten-free black chickpeas curry. Most Heeng have some gluten added to it. So please exercise caution.
  2. If your chickpeas are not cooked even after the mentioned cooking time, cook them for 15 minutes longer and allow natural pressure release, if you are using the instant pot.
  3. In case you are using a regular pressure cooker and the chickpeas are not cooked, then cook them for 5 more whistles on medium flame and wait for pressure to release naturally.

Kala chana ashtami prasad served in a platter with poori and sooji halwa

Recipe Card

Kala chana made in Instant pot served in a steel pan with pooris placed on a black platter
Print Recipe
4.60 from 5 votes

Kala Chana

Black chickpeas cooked to perfection with an assortment of spices using the Instant Pot. A delicious curry served as a part of the Ashtami Offerings.
Prep Time8 hours
Cook Time30 minutes
Pressure Release Time20 minutes
Course: Main Course, Mains
Cuisine: North Indian
Servings: 4
Calories: 388kcal

Ingredients

  • 2 cups black chickpeas
  • 6 cups water

For the curry

  • 1.5 tbsp ghee or oil Use cold pressed coconut oil or avocado oil for vegan version of the same recipe.
  • 1 tsp cumin seeds
  • 1 tbsp grated ginger
  • 1.5 tsp red chili powder
  • 1.5 tsp roasted cumin powder
  • 1 tsp garam masala
  • 2.5 tsp coriander powder
  • 1 tsp Amchur powder dried mango powder
  • 2 tsp Salt or to taste
  • 1.5 tsp Black Salt (Kala Namak)
  • 2 cups water

For garnish

  • 2 tbsp finely chopped coriander leaves
  • 2 small green chilis slit
  • 1 tbsp ginger juliennes

Instructions

Hydrate black chickpeas

  • Wash the chickpeas well. Drain.
  • Soak the washed chickpeas in 6 cups water for at least 8 hours.
  • Once they are hydrated, they will look plump.
  • Drain the soaked chickpeas in a colander and set aside.

Instant Pot Sookhe Kala Chana

  • Insert the inner pot into the Instant pot.
  • Turn on Saute mode on NORMAL for 5 MINUTES.
  • Wait for the display to read HOT.
  • When the display reads hot, add ghee.
  • Once the ghee melts, add the cumin seeds and allow it to crackle.
  • When the cumin seeds crackle, add the finely chopped ginger and mix well.
  • Now, add the soaked chickpeas, red chili powder, kala Namak (black salt), amchur powder, roasted cumin powder (Bhuna jeera masala), salt and coriander powder along with Kosher salt.

Instant Pot Cooking Time and Method

  • Add 2 cups of water and mix well.
  • Press CANCEL.
  • Make sure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Set the VALVE to SEALING.
  • Now, press PRESSURE COOK- HIGH PRESSURE- 30 MINUTES.
  • Wait for the pressure to release naturally.
  • Natural release pressure takes anywhere between 20 to 25 minutes depending on where you live.
  • When the pin drops, open the lid.
  • Mix everything once.
  • If you find that there is some water left, then press SAUTE mode on NORMAL for 5 MINUTES.
  • Allow the black chickpea curry to simmer until all water dries up.
  • Keep stirring every now and then to prevent burning.
  • Once dry, garnish with finely chopped cilantro leaves.

Sookhe Chane- Stove Top Pressure Cooker Method

  • Hydrate the chickpeas as instructed above.
  • Heat a 5 liter deep pressure cooker pan with ghee.
  • Add the cumin seeds and wait for them to crackle.
  • When the cumin crackles, add the ginger and mix well.
  • Now, add the soaked chickpeas.
  • Add all the spice powders, Kala Namak and Kosher salt.
  • Pour in the water and stir to combine.
  • Close the lid and put the weight on.
  • Cook on medium flame for 8 whistles.
  • After 8 whistles, wait for the pressure to release naturally.
  • Open and mix gently.
  • If there is some water left, simmer on medium flame till all the water dries up.
  • When done, garnish with finely chopped cilantro leaves.
  • Top with fresh ginger juliennes and sliced green chilis before serving.

Notes

Recipe Notes

  1. Adding Heeng ( Asafetida) is optional but recommended. Skip this if you are looking for a gluten-free black chickpeas curry. Most Heeng have some gluten added to it. So please exercise caution.
  2. If your chickpeas are not cooked even after the mentioned cooking time, cook them for 15 minutes longer and allow natural pressure release, if you are using the instant pot.
  3. In case you are using a regular pressure cooker and the chickpeas are not cooked, then cook them for 5 more whistles on medium flame and wait for pressure to release naturally.
  4. This recipe uses ghee. This is the only non-vegan ingredient. Swap the ghee with any neutral flavored oil or cold-pressed coconut oil for a vegan chickpeas curry.
  5. Instant Pot timings vary based on geographic location.
  6. The nutritional values provided here are given as a courtesy. Please consult a nutrition specialist for more information and use this only as a rough guide.

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: 388kcal | Carbohydrates: 57g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1311mg | Potassium: 780mg | Fiber: 5g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 5mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Instant Pot Curries

Vegan Naan Bread – Easy Indian Naan

By 2 Comments

Meet the softest, fluffiest and easiest dairy free vegan naan bread you will ever make. These pillow-like flatbreads laced with garlic is simply amazing with almost any curry. But our favorite way to enjoy this classic bread is with some Palak Paneer or Instant Pot Masoor Dal.

In this post, I will also walk you through the process of proofing dough using your Instant Pot. Trust me, you need this for the cold days. 

In the meanwhile, have you followed us on Instagram, yet?

vegan naan bread stacked on a metal plate and served with onions and lemon wedges

Let me get straight to the point. I really do not want to wait for like four hours before I can get my naans going. Which is why I love proofing dough using my Instant Pot. So, all set to make some vegan naan, y’all?

In the meantime, I have to share this with you all. While the term Indian Naan bread is very popular, Naan is believed to have originated in Persia. 

[feast_advanced_jump_to]

Ingredients

Ingredients for this recipe are very identical to main ingredients in a naan recipe. If someone asks me, ” Is naan vegan?”, the answer is definitely no. Naan by itself is a bread that is rich in dairy and fat. I have known people to add even eggs.

Having said that, dietary requirements these days are very requirements. Sigh, how I wish we had our ancestors’ genes and metabolism.  I, for one, have cut down almost all dairy from my diet. That makes it perfectly logical to make some vegan naan bread. Agreed?

Flour

I have used unbleached all purpose flour in this recipe. You can also use regular all purpose flour. While you can use a combination of whole wheat flour and APF in the 50:50 ratio, you will need 1/4 cup more milk to knead the dough in this case.

Yeast

Yep. This easy naan bread calls for yeast. If you are looking for an Indian flatbread that does not call for yeast, then try our Kulcha recipe. Instant yeast works best here. Make sure to use a standard measuring spoon to measure your yeast. 

Vegan butter

While I was testing this recipe, I tried a version with oil. Somehow, that did not give me the fluffy texture I wanted. I find that vegan butter works wonders in this recipe. 

Almond milk

For this recipe, I love using unsweetened almond milk. Other plant milk that work here include unsweetened oat milk and cashew milk. Although I have seen versions which use soy, I personally did not like the flavor.

A note about coconut milk– If you intend to use coconut milk for this, then please use low fat coconut milk. Shake the tin or carton well before using. Some brands of coconut milk have a prominent coconut flavor. Please taste the coconut milk before use to make sure it is not overpowering.

You can also make this recipe without any plant milk. Just use regular warm water instead of the plant milk. There is a slight texture difference in this version but tastes yummy nevertheless.

Other than these, you will be needing some Kosher salt and regular white sugar in this recipe.

Vegan Naan without yogurt

Vegan yogurt is not so easy to source. Unlike plant milk which can also be easily made at home, vegan yogurt is tricky to make too. Not only that, it is a tad pricey as well. Which is exactly why this vegan naan without yogurt is just perfect.

Vegan Garlic Naan

We love brushing our naans with vegan garlic butter. To make some, combine 2 to 3 tbsp melted vegan butter and 2 tbsp grated garlic. Make sure to mix well using a spoon or whisk.

That is it our vegan garlic butter spread is ready. This spread is so versatile. You can use it to make garlic bread, smear it on your wraps and toast or use them as a sandwich spread too. 

Serving Suggestions

  1. Serve these soft naans with Chole, any Paneer curry or this lip smacking cauliflower cashew curry.
  2. Use naan as a base for your breakfast pizza. Simply smear 2 tbsp pizza sauce or pesto, add cherry tomato halves, roasted cauliflower or other veggies. Air fry at 350 F for 2 minutes or toast on a preheated cast iron skillet.

How to freeze Naan bread? 

While it is very easy to buy frozen Naan from places like Tesco, homemade naan has much more flavor. Besides, its cheaper and very freezer-friendly too.

Naan is very easy to freeze. Frozen Naans keep well for upto 4 months in the freezer, when handled with care. To freeze these naans, simply cook them as directed. Place a sheet of parchment paper between each cooked naan. Freeze in stacks of 3 to 4 in freezer-friendly Zip bags or silicon bags.

To use frozen naans, add the frozen naan to a preheated cast iron skillet and gently heat until the bread softens up. That is all. So easy, right?

Shall we now check out how to make naan bread?

Method

I have used a stand mixer to knead the dough. You can knead the dough using your hands and a mixing bowl too. 

Blooming the yeast

To the bowl of your stand mixer, add yeast and sugar . Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes. After 15 minutes, the mixture will be frothy and the yeast will have bloomed.

step by step method to make vegan naan bread

Making the dough

Now, add the flour, vegan butter and salt. Fix the dough hook attachment to your mixer. Pulse the dough once or twice gently. Now, add 3/4th of the almond milk to the flour. Begin mixing the dough on the lowest speed for 1 to 2 minutes.

Wait for the mixture to just come together. Scrape down the sides and add the remaining almond milk. Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.

If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.

step by step method to make vegan naan bread

How to proof dough in Instant Pot?

If you live in a cold place or its a frosty winter where you live or you are like me who does not want to wait for 3 hours for the dough to proof, Instant Pot is the answer to all your woes.

Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter. I used vegan butter. Now, place the ball of dough in the inner pot.

Insert the inner pot into the Instant pot, cover with a glass lid and plug in. Set the Instant Pot to YOGURT MODE for 1 HOUR.

Now, sit back and relax. Go catch up an episode of your favorite series on Netflix or read a book and put on a face mask, sip some tea and put your feet up.

After an hour, the dough will have doubled up and become a soft squishy fluffy delight.

how to proof bread dough in an Instant Pot?

Punch the dough down to deflate it. Remove it from the inner pot and turn it onto a lightly floured surface. Roll the dough into a long log.

Now, using a dough scraper, divide the dough into 10 equal pieces. Place each of these shaped pieces in to the inner pot again and cover with a shower cap.

So, this is a really cool trick I learned a while back. I no longer use a moist towel or cling wrap to cover my dough. A shower cap is such a smart, nifty tool to use for this.

Proofing Dough without Instant Pot

If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.

This may take anywhere between 2 hours to 4 hours depending on the weather conditions.

Once the dough has doubled, proceed with the remaining steps mentioned above.

step by step method to make vegan naan bread

Wait for 20 mins for the dough to rise again. After 20 mins, the balls of dough will have become puffy. 

Rolling the naans

Now, shape each piece of dough into a smooth ball. Dust with flour and gently flatten. Roll this into a tear drop shape with a rolling pin. You are looking at 2 mm thick naans.

Cooking the naan

Heat a cast iron griddle. Now, place the rolled naan on the griddle. Cook on medium heat for 20 to 30 secs until you see small bubbles appear on the surface. 

Flip. You will see some golden spots on the top. Continue to cook the bottom side for 30 seconds on low heat. 

Flip again and brush with the vegan garlic bread. Continue to cook until the naan fluffs up. Some naans may fluff as a whole. Some naans may fluff up here and there on the surface. 

Once done, serve hot with any curry of your choice.

More Instant Pot Recipes

Recipe card

vegan naans stacked on a metal plate and served with onions and lemon wedges
Print Recipe
5 from 1 vote

Vegan Naan Bread

Softest, fluffiest and easiest vegan naans you can ever make. Instant Pot proofing method included.
Prep Time45 minutes
Cook Time2 minutes
Resting Time1 hour 20 minutes
Course: Breads, Main Course, Mains, Sides
Cuisine: Indian
Servings: 12 Naans
Calories: 158kcal

Equipment

  • Stand mixer
  • Mixing bowl
  • Instant Pot
  • Rolling Pin
  • Rolling board
  • Cast iron skillet

Ingredients

  • 2 tsp Instant yeast
  • 1 tbsp sugar
  • 2 tbsp vegan butter
  • 1/2 cup warm water
  • 3 cup unbleached all purpose flour
  • 3/4 cup Unsweetened almond milk

Vegan garlic butter spread

  • 2 tbsp melted vegan butter
  • 1 tbsp grated garlic

Instructions

Blooming the yeast

  • To the bowl of your stand mixer, add yeast and sugar .
  • Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes.
  • After 15 minutes, the mixture will be frothy and the yeast will have bloomed.

Making the dough

  • Now, add the flour, vegan butter and salt.
  • Fix the dough hook attachment to your mixer.
  • Pulse the dough once or twice gently.
  • Now, add 3/4th of the almond milk to the flour.
  • Begin mixing the dough on the lowest speed for 1 to 2 minutes.
  • Wait for the mixture to just come together.
  • Scrape down the sides and add the remaining almond milk.
  • Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.
  • If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.

How to proof dough in Instant Pot?

  • Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter.
  • Now, place the ball of dough in the inner pot.
  • Insert the inner pot into the Instant pot, cover with a glass lid and plug in.
  • Set the Instant Pot to YOGURT MODE for 1 HOUR.
  • After an hour, the dough will have doubled up.
  • Punch the dough down to deflate it.
  • Remove it from the inner pot and turn it onto a lightly floured surface.
  • Roll the dough into a long log.
  • Now, using a dough scraper, divide the dough into 10 equal pieces.

Second rise

  • Place each of these shaped pieces in to the inner pot again and cover with a shower cap
  • Wait for 20 mins for the dough to rise again.
  • After 20 mins, the balls of dough will have become puffy.

Rolling the naans

  • Now, shape each piece of dough into a smooth ball.
  • Dust with flour and gently flatten.
  • Roll this into a tear drop shape with a rolling pin.
  • Roll them into 2 mm thick tear drop shaped discs.

Cooking the naan

  • Heat a cast iron griddle.
  • Now, place the rolled naan on the griddle.
  • Cook on medium heat for 20 t.o 30 secs until you see small bubbles appear on the surface.
  • Flip. You will see some golden spots on the top.
  • Continue to cook the bottom side for 30 seconds on low heat.
  • Flip again and brush with the vegan garlic bread.
  • Continue to cook until the naan fluffs up.
  • Once done, serve hot with any curry of your choice.

Notes

Proofing Dough without Instant Pot

If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.
This may take anywhere between 2 hours to 4 hours depending on the weather conditions.
Nutrition values mentioned here are an approximate value and provided as a courtesy. Please consult a certified nutrition expert for more information.
Instant Pot timings may vary based on your 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: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 53mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

What can you eat Naan with?

Here are some easy curries or dal recipes that pair well with Naan. Try any of these for a delicious meal.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried making Vegan Naan? 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.

Air fryer Shishito Peppers- Vegan

By Leave a Comment

With just four ingredients, air fryer Shishito Peppers has the potential to become the most requested snack by your family. Whether you are looking for easy and low carb snacks or a quick appetizer for your Thanksgiving table or just a’feel happy’ party snack, these blistered peppers are just what you need.

Follow us on Instagram for daily delicious updates. Find us on Pinterest to save all our recipes.

Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

For someone who loves her air fryer to bits, I have fallen short in expressing that love here. 

But these blistered Shishito peppers should not be kept a secret. No, I mean seriously. I will be doing you a great crime if I fail sharing the recipe for the best air-fryer peppers.

Why should you try these air fryer roasted peppers?

Naturally vegan.

Takes less than 20 minutes to make.

Uses just 4 ingredients.

Low carb.

Fantastic appetizer that is perfect for parties.

Last but not the least, sounds fancy.

Even if I say so myself, air frying peppers is the best way to enjoy snacking peppers.

[feast_advanced_jump_to]

What are Shishito peppers?

If I have to summarise in two words- best peppers! Yep. Originally from Japan, these small green peppers are very low on heat and super addictive. I discovered them accidentally on my local grocers’ website.

I had ordered Padron peppers but they delivered these. Well, a food blogger just cannot pass up the opportunity, can she? Ever since that first accidental order, these peppers are a regular here. 

Shishito peppers are also referred to as Sashido peppers or Shashito peppers.

You may have spotted Shishito on Sushi menus. These are commonly used in East Asia. They are slightly hotter than snacking peppers. 

They make for perfect bite sized snacks. Think of all those cocktails you can serve with these roasted peppers.

Vibrant green and small, they lend themselves well to almost all flavors. But our favorite is this version.

Where to buy Shishito Peppers?

These peppers have become very popular now. Look for them at your nearby farmers’ markets. You can even Shishito Peppers at Whole Foods in the produce section.

Ingredients

This calls for just 4 ingredients, if you count salt. You know what makes this deal sweeter? We will use just 1 tsp oil to make these.  The main ingredient for this recipe is the Shishito Pepper.

ingredients for air fried shishito peppers

How to choose Shishito Peppers?

Look for firm green peppers. These peppers are wrinkly and small. And you may find an occasional orange or red pepper too.

Oil

Sesame oil is my go-to for Asian recipes. These days, I have started using more of it even in my regular cooking. And it works like a charm for blistering peppers. 

Not a fan of sesame oil?

Extra virgin olive oil or just light olive oil works perfectly well in this recipe. Even though, olive oil is not something I would opt to use in a soy-based recipe, it worked very well for this recipe.

Soy sauce

I have experimented with both light soy sauce and dark soy sauce in this recipe. While light soy sauce is not overpowering, it just does not have that umami punch.

My bet is on dark soy sauce. Deep, nutty and umami flavors without overpowering the entire dish, it is just what we need to bring out the best in these peppers.

Gluten free substitute suggestions

If you do not want to use soy sauce, you can use Tamari or liquid aminos. 

Lime juice

Until a few years ago, I had no idea that citrus gives an Asian style dish a flavor boost. The zing and the tang elevates the dish to the next level. These days, I even squeeze lime juice on to my regular rice noodles.

For this recipe, you need lime juice. Lemon and lime have different flavor profiles. While lemons work well for more complex dishes where we just need the tang, limes are what we need in recipes like these. 

Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

Variations

  1. Add ginger and garlic. Simply massage these peppers in a mixture of soy sauce, grated ginger and garlic, olive oil and salt. Air-fry and serve them immediately.
  2. Use olive oil instead of sesame oil for a different flavor.
  3. Swap the Shishito peppers with Padron peppers. Both have a similar flavor profile and are low in heat. So Padron peppers work just as well here.

Serving Suggestions

Dipping Sauce for Roasted Shishito Pepppers

While these peppers taste great just on their own, serving them with a dip makes it a complete dish. It also helps if in case you happen to bite on a pepper that is a tad too hot for you to handle.

For the dipping sauce, microwave 2 tbsp cashew butter for 30 seconds on high or until the butter softens up. Add 2 tsp lime juice, 1 tsp grated garlic, 1 tbsp finely chopped cilantro leaves, 1/2 tsp brown sugar, salt to taste and the softened nut butter. Whisk well.  The sauce is ready.

Other dips you can try include garlic aioli or Sriracha mayo.

Recipe Notes

  1. Make sure to wipe the peppers completely dry before roasting them.
  2. Exercise caution while adding salt. Since soy sauce already has salt, go easy.  I found that I enjoyed these peppers under-salted more.
  3. Serve them immediately since these peppers go limp after a while. For this reason, I recommend making them just a few minutes before a meal begins.

Method

Prep the peppers

Wash the peppers well. Spread them out on a kitchen towel. Wait until all the moisture is absorbed. Now wipe each pepper gently.

Preheat

Preheat the air-fryer at 400 F ( 200 C) for 5 minutes. 

While it heats up, combine the soy sauce, lime juice, salt and sesame oil in a bowl. Place the peppers in a mixing bowl. Pour the lime juice mixture over the peppers and gently massage it onto the peppers.

Air fry peppers

Place the peppers in a single layer in your air fryer basket. Air fry for 6 minutes. Stop mid way after 3 minutes, shake them up and finish air frying for the remaining 3 minutes.

You may hear them popping in the basket while they are being roasted. It is completely normal. They smell like roasted jalapenos or bell peppers while they are roasted.

That is it. Our insanely delicious and very addictive air fryer blistered Shishito peppers are done.

Serve immediately  with a dip of your choice.

Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

Recipe Card

Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.
Print Recipe
5 from 1 vote

Air fryer Shishito peppers

Charred sweetish peppers - highly addictive and just the perfect appetizer for any party.
Prep Time15 minutes
Cook Time6 minutes
Preheating time5 minutes
Course: Appetizer, Starter
Cuisine: Asian, International
Servings: 2 people
Calories: 130kcal

Equipment

  • Air fryer

Ingredients

  • 25 Shishito peppers
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tbsp lime juice
  • 1/2 tsp Salt or to taste

Instructions

  • Wash the peppers well.
  • Spread them out on a kitchen towel.
  • Now wipe each pepper gently.
  • Make sure there is no moisture.
  • Preheat the air-fryer at 400 F ( 200 C) for 5 minutes.
  • While it heats up, combine the soy sauce, lime juice, salt and sesame oil in a bowl.
  • Place the peppers in a mixing bowl.
  • Pour the lime juice mixture over the peppers and gently massage it onto the peppers.
  • Place the peppers in a single layer in your air fryer basket.
  • Air fry for 6 minutes.
  • Stop mid way after 3 minutes, shake them up and finish air frying for the remaining 3 minutes.
  • You may hear them popping in the basket while they are being roasted.
  • Serve immediately  with a dip of your choice.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1098mg | Potassium: 740mg | Fiber: 7g | Sugar: 14g | Vitamin A: 10571IU | Vitamin C: 433mg | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried making these air fried peppers? 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.

Palak Paneer Instant Pot Recipe

By Leave a Comment

This classic Paneer dish needs no introduction at all. A Desi staple that is a crowd favorite, this spinach and Indian cottage cheese curry never fails to delight. Palak Paneer, Instant Pot way is all the rage in my house these days. The Instant Pot version is just what you need when it is time for a party. Looking for an easy vegetarian friendly Thanksgiving dinner recipe? This easy curry is the perfect answer.

Come join us on Pinterest to find delicious pins.

Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.

This easy version has become a thing here at the Praveens’.My daughter who is a die hard fan of anything Paneer votes for this whenever there is a curry vote. This and stovetop Palak Paneer stand for a tough fight these days.

[feast_advanced_jump_to]

Saag Paneer vs Palak Paneer

While both these dishes are very popular and use very similar ingredients, they are different. Saag in Hindi translates to all sorts of leafy greens. Palak on the other hand is Indian Spinach. 

Essentially, Saag includes Spinach, Purslane, Fenugreek leaves (Methi), Bathua (Lamb’s quarters), Amaranth leaves and Sarson Ka Saag ( Mustard greens). So when someone says Saag Paneer, it means that it is a curry with one or a combination of the above list of greens and Paneer.

Palak Paneer is typically a combination of Indian spinach, spices, spice blends, onions, tomatoes and Paneer- Indian cottage cheese.

Ingredients

What I love about this recipe is that it calls for basic pantry staples. It is mild in terms of spices and yet the ingredients all come together beautifully. 

Instant pot palak paneer ingredients

Palak

Indian spinach is just what you need for this recipe. If you are unable to source fresh Palak, you can use frozen Palak from the Indian grocery stores. Trust me, frozen spinach is a Godsend and is totally worth the freezer real-estate.

So, you cant find Indian spinach at all. Then what? Use baby spinach. Works well perfectly.

Paneer

I am one of those people who just cannot be bothered with making fresh paneer from the scratch. Frozen paneer cubes from the Indian grocery store work like a charm here. Just thaw them before using. Also, this recipe does not involve frying the paneer. 

Onions, Ginger, Garlic and Tomatoes

What is a curry without these, eh? The base for this easy Instant Pot recipe is a combination of onions, ginger garlic paste and tomatoes. If you do not have access to fresh tomatoes, use 1 tsp tomato paste or 1/4 cup canned tomatoes.

As for the ginger and garlic, I have used ginger garlic paste. I wanted a really quick version here. If you do not have this on hand, use 2 tsp finely chopped garlic and 1.25 tsp grated ginger instead.

Add the garlic and ginger to the oil along with the onions and proceed with the recipe.

Whole and ground spices

Simple recipes are the best, don’t you agree? While I love whipping up curries using exotic spice blends, spinach paneer curry will always remain my favorite. Because it is the perfect example of how simple things shine through in food.

All we need for this curry are ground coriander, some garam masala and paprika. We will also be using some Kasuri Methi ( dried fenugreek leaves) for added flavor. You can easily find this in Indian grocery stores.

Cashews

Many people prefer using cream to thicken spinach paneer curry. But I love cashews. Cashews give a nice creamy mouth feel without altering the inherent taste of spinach. It also helps the paneer to shine through.

Palak Paneer with frozen spinach

You can easily make this with frozen spinach. Place the inner pot inside the IP. Turn on Saute mode for 5 mins. Add the oil and when hot, tip in the ginger garlic paste and onions. Mix and saute till the onions become soft.

Now, add the ground spices and salt. Mix and saute for 20 secs. Add the tomatoes next, stir well and cook till they are mushy. Turn off the Saute mode. 

To replace the fresh spinach with frozen spinach in this recipe, you will need 1.5 pounds of frozen spinach cubes. Add the spinach cubes, cashews and 1 cup water. 

Ensure that the sealing ring has been fitted well into the IP lid. Close the IP. Turn the valve to SEALING. Switch on PRESSURE COOK mode on HIGH for 0 minutes.

Allow cooking cycle to complete. As soon as the cooking is complete, do a quick pressure release by turning the valve to VENTING.

Now, use an immersion blender and blend everything to a smooth puree. Turn on SAUTE mode for 5 mins. Add thawed paneer and mix well. Simmer until Saute cycle is complete.

instant pot palak paneer served in a black bowl.

Variations

Aloo Palak

Swap Paneer with potatoes and make Aloo Palak. To make Instant Pot Aloo Palak, add boiled potatoes instead of paneer and simmer. Just as delicious and vegan too!

Vegan Palak Paneer

To make this vegan, use tofu in place of paneer. Just make sure to press out the tofu well. Sauté it in oil for 3 to 4 mins on medium heat until edges become golden. Add the sautéed tofu to the spinach base and simmer. Your vegan Palak Paneer is ready.

Palak corn 

Using this spinach curry base, you can make so many versions by switching the veggies. Corn or blanched corn is a great option too.

Instant Pot Saag Paneer

To make the best Saag Paneer, use a combination of 200 grams Sarson ka Saag, 200 grams Spinach, 100 grams Bathua and 2 tbsp finely chopped mint leaves and cilantro leaves. Add this with 1 cup water and proceed with the recipe as usual.

Traditionally, maize flour is used to thicken Saag Paneer. So you can skip the cashews. Add the maize flour just before blending the cooked greens. Then blend to a smooth puree using the immersion blender. Add the paneer cubes and mix well. Simmer. Delicious Instant Pot Saag Paneer is ready.

If you are looking for Instant Pot Saag, just skip the paneer. I love this more than the Saag Paneer!

The next time someone asks “how do you make Palak Paneer?”, tell them “In my Instant Pot.” Because this electric pressure cooker version is simply the easiest and best Palak Paneer recipe.

How to freeze Palak Paneer?

The spinach curry base in this recipe can easily be frozen. If you plan to freeze it, skip adding the paneer. After blending the spinach to a smooth puree, simmer the mixture for 3 minutes. 

When done, allow it to cool completely. Divide the cooled spinach puree into small 1.5 cup portions and freeze in freezer-safe containers. Always sterilize your containers before transferring food into them.

You can use this frozen Spinach curry base to make Palak Paneer, Aloo Palak or Palak corn. To make Palak Paneer with the frozen portions, allow the frozen spinach base to thaw fully.

Add this to a sauce pan and simmer gently for 3 to 4 minutes. When done, add fresh paneer cubes, stir well and just simmer for 2 minutes on medium flame. Follow the same procedure to make Aloo Palak or Palak corn. Add boiled potatoes or corn instead of paneer.

Method

Prep work

Clean, sort and pick the spinach leaves. Wash well. Set aside. Thaw the frozen paneer cubes by placing them in hot boiling water. When they become soft, drain them well. Use the drained water to knead Chapati dough or in your stews and soups.

Making Instant Pot Palak Paneer

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE on NORMAL for 7 minutes. Wait for the display to read HOT.

When ready, add oil. Tip in the cumin seeds and wait for them to crackle. Now, add the finely chopped onions and ginger garlic paste. Mix well and saute the onions until they turn soft and pink.

Now, add the ground spices and Kasuri Methi. Mix well and cook for just 20 seconds. Immediately, tip in the finely chopped tomatoes. Stir well to combine and continue to cook till tomatoes are mushy.

Add 1 cup water and salt. Place the washed spinach leaves into the pot. Add the cashews next. Press CANCEL.

Pressure cooking spinach

Ensure that the sealing ring has been fitted well into the IP lid. Close the Instant pot and turn the VALVE to SEALING.

Press PRESSURE COOK MODE on HIGH PRESSURE for 2 minutes. Allow the cooking cycle to complete.

When the cooking cycle is complete, wait for 5 minutes and then do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.

Press CANCEL.

Open the lid and stir the cooked mixture well. 

Blending and simmering

Using an immersion blender, blend the cooked spinach mixture to a smooth puree. Now, press SAUTE MODE- 3 minutes.

Add the thawed paneer cubes and stir well to combine. Simmer till the Saute Cycle completes.

Tempering

Heat a small pan with 2 tsp oil. Switch off the flame immediately. Now, crushed Kasuri Methi and paprika to the oil. Add this mixture to the Palak Paneer and serve immediately.

instant pot palak paneer served in a black bowl.

More recipes with spinach

 

Recipe Card

Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.
Print Recipe
No ratings yet

Instant Pot Palak Paneer

Easy Palak Paneer made in Instant Pot. Spinach and Indian cottage cheese cooked in a delicious onion-tomato curry base.
Prep Time15 minutes
Cook Time9 minutes
Pressure Release Time5 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 4 persons
Calories: 337kcal

Equipment

  • Instant Pot 6 quart
  • Immersion blender

Ingredients

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 1.5 tsp ginger garlic paste
  • 1/2 cup finely chopped tomatoes
  • 1 tsp Kasuri Methi
  • 1.25 tsp paprika
  • 1.5 tsp ground coriander
  • 3/4 tsp garam masala
  • 1.25 tsp Kosher salt or to taste
  • 1 cup water
  • 400 grams cleaned spinach
  • 10 raw cashews
  • 300 grams thawed paneer cubes or fresh paneer cubes

For tempering

  • 2 tsp oil
  • 1 tsp paprika
  • 1.5 tsp Kasuri Methi

Instructions

Prep work

  • Clean, sort and pick the spinach leaves.
  • Wash well. Set aside.
  • Thaw the frozen paneer cubes by placing them in hot boiling water.
  • When they become soft, drain them well.

Making Instant Pot Palak Paneer

  • Insert the inner pot into the Instant Pot.
  • Turn on SAUTE MODE on NORMAL for 7 minutes.
  • Wait for the display to read HOT.
  • When ready, add oil.
  • Tip in the cumin seeds and wait for them to crackle.
  • Now, add the finely chopped onions and ginger garlic paste.
  • Mix well and saute the onions until they turn soft and pink.
  • Now, add the ground spices and Kasuri Methi.
  • Mix well and cook for just 20 seconds.
  • Immediately, tip in the finely chopped tomatoes.
  • Stir well to combine and continue to cook till tomatoes are mushy.
  • Add 1 cup water and salt.
  • Place the washed spinach leaves into the pot.
  • Add the cashews next.
  • Press CANCEL.

Pressure cooking spinach

  • Ensure that the sealing ring has been fitted well into the IP lid.
  • Close the Instant pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK MODE on HIGH PRESSURE for 2 minutes.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for 5 minutes.
  • Now, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
  • Press CANCEL.
  • Open the lid and stir the cooked mixture well.

Blending and simmering

  • Using an immersion blender, blend the cooked spinach mixture to a smooth puree.
  • Now, press SAUTE MODE- 3 minutes.
  • Add the thawed paneer cubes and stir well to combine.
  • Simmer till the Saute Cycle completes.

Tempering

  • Heat a small pan with 2 tsp oil.
  • Switch off the flame immediately.
  • Now, add 1/2 tbsp crushed Kasuri Methi and 1 tsp paprika to the oil.
  • Add this mixture to the Palak Paneer and serve immediately.

Notes

Please note that 
    1. Nutritional values are given here as a courtesy and are only a rough estimate.
    2. Instant pot timings may vary based on the geographical location.
    3. 1 cup= 250 ml.

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: 6cups | Calories: 337kcal | Carbohydrates: 12g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 832mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9626IU | Vitamin C: 37mg | Calcium: 484mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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

More Instant Pot Recipes

Weekly Meal Plans- Free Printable

By Leave a Comment

Let us admit it, the concept of a weekly meal plans sounds as promising as it sounds intimidating. But like I always tell, charting out a weekly meal plan does not mean cooking 17 meals over the weekend and reheating cooked food over the week.

If anything at all, meal plans are supposed to take away the stress out of having to cook everyday. Ever since I opened up my English enrichment classes, life has been hectic.

A guide to Indian meal planning with weekly meal plans

And trust me, these meal plans are my lifeline at the moment. Classes, a food blog, a very energetic 7 yo whirlwind that never refuses to slow down and managing the home front can be exhausting. I m sure you all will agree. And that is exactly why this space will remain a home to meal plans for now and forever.

[feast_advanced_jump_to]

This week, my focus is on breakfast. For some reason, our last few weeks had us eating overnight oats and smoothie bowls. We are now bored of having cold breakfasts.

So, definitely, breakfast could do with some  brightening up, aye? All in favor, bang the gavel, say aye and get that printer going to print this meal plan for the week ahead.

This week’s meal plan

Monday

Ragi chapati with purple cabbage stacked and served with baingan bartha

Breakfast– Ragi cabbage paratha, mixed vegetable pickles and yogurt.

Lunch– Brown rice, cabbage Thoran and Vatha Kuzhambu

Dinner– Moroccan lentil soup

Tuesday

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

Breakfast– Millet Pongal, Instant Pot Tiffin Sambar

Lunch– Gobi Parathas, yogurt, pickles, carrot radish salad

Dinner– Millet Idlis, leftover sambar

Wednesday

vendakkai puli kuzhambu2

Breakfast– Millet dosas, Onion mint chutney

Lunch– Rice, Vendakai Puli Kuzhambu, Beans Paruppu Usili

Dinner– Rava dosa, leftover chutney

Thursday

Breakfast– Pesto sandwiches 

Recipe for pesto sandwiches- Slather 2 tbsp pesto on bread of choice. Top with sliced cucumbers, carrots, microgreens and a slice of cheese. Slather 1 tbsp honey mustard dressing or ranch dressing on another slice. Close the sandwiches and slice into two. Serve immediately. Other fillings that work well- boiled and mashed potatoes, chickpeas or sweet potatoes.

Lunch– Kovil Puliodharai, potato curry

Dinner– Barley salad

Friday

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

Breakfast– Oatmeal with fruits

Lunch– Keerai Kootu, Dhania Kuzhambu and rice

Dinner– Uthapams with dosa batter and bell pepper chutney

Prep Work

On Sunday Morning

For the week ahead:

1. Make Puli Kachal for Puliodharai. 

2. Prep pesto and store in a sterilised glass jar. 

3. Grate coconut and freeze.

4. Soak for batter in the morning.

On Sunday evening

  1. Grind batter.
  2. Chop cabbage. I will not recommend making the ragi dough in advance as cabbage releases water and makes the dough sticky.
  3. Set yogurt.

On Monday evening

  1. Chop veggies for Sambar.
  2. Make the Paratha dough.
  3. Slice carrots for salad. ( skip slicing radishes since they smell in the fridge.)
  4. Set yogurt.

On Tuesday evening

  1. Make onion mint chutney and store in the fridge in an air-tight sterile container.
  2. Chop okra and beans.
  3. Soak Toor Dal for Paruppu Usili. Once the dal soaks for 1 hour, drain completely in a colander and store the soaked dal in the fridge. 

On Wednesday evening

  1. Cook Barley in instant pot, drain the water and make barley lemonade.

On Thursday evening

  1. Chop Spinach and keep ready.
  2. Soak tamarind for the Kuzhambu.
  3. Make the chutney and store in a sterile container in the fridge.

Free Printable Meal Plan + Grocery List

Click here to download and print this week’s meal plan and grocery list.

Weekly-Meal-Planner-1Download

If you have any questions of meal prepping, please leave that in the comment and come chat with me via DM on Instagram . Follow us on  Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. You can also email us your questions to anusapraj@gmail.com for all queries related to weekly meal plans.

Meal plans from previous weeks

Persian Lentil Soup | Adasi

By 5 Comments

Looking for some filling and protein rich soup? Say hello to Adasi, a vegan Persian lentil soup. This easy and quick lentil soup is a dump and forget kind of a meal that you need on a very busy and hungry day. Naturally vegan and gluten-free, this is just what you need on a cold night. 

Come join us on Pinterest to find delicious pins.

vegan persian lentil soup served in black bowls. Someone trying to scoop out some with a black handled spoon. Lime wedges and yogurt in wooden bowls behind.

Lentils are love in my family. My daughter loves them and split pigeon pea lentils are her favorite meal. Dal is the magic word that gathers everyone around the table in no time. It was a no-brainer to put together this middle eastern inspired soup for my lentil loving nugget.

We tasted this soup at a middle-eastern restaurant long back. I fell in love with the creamy flavor packed soup and did some research on it. In the end, I experimented with different combinations and this delicious version was born.

[feast_advanced_jump_to]

Why you should try this vegan lentil soup

  1. This is a dump and go soup.
  2. Can be doubled or tripled in a pinch.
  3. Ideal for batch cooking and freezing.
  4. Can be served as a meal on its own or as an appetizer.
  5. Plant based and gluten-free without any additives or processed ingredients.

Ingredients

If I have to break up the ingredients list into blocks, its basically spices, proteins, carbs and herbs.

Lentils

Traditionally, they either make this with brown lentils or green lentils. Having tried both versions, green lentils are better suited for this recipe. Green lentils should not be confused with moong beans. Green lentils look like whole brown lentils and are flat and round. Moong beans, however, are dark green and oblong.

While I do recommend green lentils, you can always make this with brown lentils if you cannot source green lentils.

Carbs

Brown rice lends a bite to this otherwise smooth and creamy soup. It also makes this more filling. Since we add brown rice to this, you can also compare this lentil soup to a hearty stew.

Want to skip rice? No problem. Add some red quinoa or millet instead.

Aromatics

Dried Lime

A traditional Persian Adasi has dried limes. Since it is a specialty ingredient and I do not have regular use for it in my pantry, I tried to work around it. I found that lime zest and lemon zest do a great job. 

Sumac

Sumac is a special middle eastern spice blend. Made from the dried berries of the Sumac flower, it is used as a rub for meats or to season fish. A beautiful rusty red in color, this has a tangy citrussy flavor and no aroma. Best substitutes for Sumac are lemon zest or lemon pepper seasoning.

Garlic& Onion Powder

The first time I discovered these two, I was thrilled. The flavors these two ingredients bring to a dish are simply incredible. While you can always give these two a miss, I strongly recommend them for the best Adasi.

Other Aromatics

Usual suspects like ground cumin, cinnamon and turmeric all add more flavor and an earthy flavor to this soup.

Stock

As always, I prefer low sodium stock that is certified vegan and gluten-free. Always check your labels to ensure this. You can make this soup with just plain water too.

Herbs

I m a sucker for ‘erbs. Wait, do you say Herbs or ‘erbs? However you call it, a dish has got to have some of them to breathe life into it. A combination of fresh mint, parsley and cilantro is nothing less than flavor-packed. 

How to serve?

As a main dish-

Keep the consistency of this soup thick. Serve along side some crusty toasted bread, some coconut or cashew yogurt and some lemon wedges by the side.

You can also include roasted veggies or some airfryer Mexican Cauliflower bites

For some crunch, add some crushed nachos. You can add some baked pita chips too.

As an appetiser

Thin down the soup with 1 to 2 cups water, adjust the seasoning and garnish with lots of finely chopped parsley and cilantro leaves. Serve in small bowls with a lemon or lime wedge on top.

Variations

  1. Replace the brown rice with tri-coloured quinoa.
  2. Add veggies like carrots, sweet potatoes, potatoes or even baby spinach. Persian lentil soup with spinach is not only delicious but also nourishing.
  3. This Persian lentil and rice soup tastes finger-licking good with some vegan yogurt on the top. 
  4. Along with the vegan yogurt, add finely chopped cucumbers, tomatoes and onions and make it a meal in a bowl.

Storage and freezing

This soup keeps well for 1 month in the freezer and 1 week in the fridge. Store completely cooled soup in small portions for best results. The same rule applies for freezing as well. I prefer freezing them in 1.5 cup portion sizes.

Thaw frozen Adasi in the fridge or over the counter top. Add thawed soup to a saucepan and reheat over medium heat before serving.

Slow cooker lentil soup

I have made this as a dump and go recipe in my Instant Pot. But I don’t see any reason for this to not work in a slow cooker. Combine all the ingredients in the slow cooker. Use the LOW setting and cook for 4 hours until the soup looks done and delicious.

For us, 4 hours seemed perfect with the lentils having a teeny tiny bite to them. You can cook for 5 hours if you need it to be smooth and creamy. 

While cooking this soup in the slow cooker, make sure to monitor the water levels every 1 hour once.

Instant Pot Dump& Go Soup

When you have an Instant Pot, lugging the Dutch oven to the counter simply does not make sense. I have been making so many dump and go recipes off late. Look forward to more of these in the next couple of weeks.

So, what exactly is a dump and go recipe? Simply combine all the ingredients in the inner pot, set the IP to the appropriate settings and let the gadget do its magic.

There is no stirring or sauteing involved. No prior frying or cooking before pressure cooking is necessary. Sounds like a dream, right?

Method

Instant Pot Soup

Spice Mix

how to make instant pot persian lentil soup step by step

Combine all the ground spices under the spice mix list of ingredients in a small mixing bowl. Set aside.

Making the soup

how to make instant pot persian lentil soup step by step

Place the brown rice and lentils in a colander. Wash them under running water twice. Insert the inner pot into the Instant pot. Add the washed rice and lentils to the inner pot.

Pour the stock in. Tip in the finely chopped garlic, onions and tomatoes. Mix well. Add the herbs and stir to combine. Tip in the spice mix and mix well. Add the grated lemon zest and stir well.

Instant Pot cooking time

Ensure that the sealing ring has been inserted into the lid properly. Close the Instant Pot and turn the valve to SEALING. Switch on the Instant Pot

Press PRESSURE COOK BUTTON- HIGH PRESSURE-15 MINUTES.

Allow the cooking cycle to complete. When the cooking cycle is completed, allow the pressure to release naturally.

how to make instant pot persian lentil soup step by step

Simmering

Open the lid and gently mash the lentils. If you find the soup too thick, add 1 cup water and mix. Turn on SAUTE MODE- NORMAL-3 mins. Allow the soup to simmer until the SAUTE cycle completes.

When done, serve hot.

Stove top method

Pressure cooker lentil soup

You can cook this soup in a regular stove-top pressure cooker too. In a 5 or 6 quart pressure cooker, add all the ingredients. Cook over medium heat for 4 to 5 whistles. Wait for pressure to release naturally. 

When done, open and mash the lentils gently. Serve hot.

Open Pan method

While this soup can be cooked in an open-pan, I will not recommend it since it takes longer and consumes more fuel. However, if you do need to, then here are the instructions.

Wash the lentils and rice. Soak in 3 cups hot water for 1 hour. Add all the ingredients to a 5 quart dutch oven. Cook over medium heat for 30 to 45 mins or until the lentils are cooked through and soup looks glossy and creamy.

Recipe Notes

  1. This soup is thick. It is almost like a stew. I added water to thin it down a bit. This is also why I had to simmer the soup for a bit using the SAUTE mode. If you prefer your soups thick, then you can skip adding the water and simmering for 3 minutes towards the end.
  2. If you like your soups thin, then feel free to add more water or stock and simmer the soup after pressure releases. 
  3. Older lentils take longer to cook. In case your lentils are old, then either soak them in hot water for 1 hour before cooking. Or you can use the BEAN/ CHILI mode to make this soup if you want to skip the soaking.

More Instant Pot Recipes

Recipe Card

vegan persian lentil soup served in black bowls. Someone trying to scoop out some with a black handled spoon. Lime wedges and yogurt in wooden bowls behind.
Print Recipe
4.67 from 3 votes

Persian Lentil Soup

Adasi is a vegan Persian lentil soup. This Instant pot version is a dump and go recipe free from oil.
Prep Time10 minutes
Cook Time18 minutes
Pressure Release Time18 minutes
Course: Main Course, Mains
Cuisine: Middle eastern, Persian
Servings: 4
Calories: 179kcal

Equipment

  • Instant Pot 6 qt

Ingredients

  • 1/8 cup brown rice
  • 3/4 cup green lentils
  • 500 ml vegetable stock
  • 1 tbsp finely chopped garlic
  • 3/4 cup finely chopped yellow onions
  • 1/2 cup finely chopped tomatoes
  • 1 tbsp lemon zest zest from 1/2 a lemon
  • 1 cup water

Herbs

  • 1 tbsp finely chopped fresh mint leaves
  • 1 tbsp finely chopped fresh parsley
  • tbsp finely chopped fresh cilantro leaves

Spice mix

  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp Onion powder
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Cayenne pepper
  • 1 tsp Sumac
  • 1 tsp Kosher salt or to taste

Instructions

Spice Mix

  • Combine all the ground spices under the spice mix list of ingredients in a small mixing bowl.
  • Set aside.

Making the soup

  • Place the brown rice and lentils in a colander.
  • Wash them under running water twice.
  • Insert the inner pot into the Instant pot.
  • Add the washed rice and lentils to the inner pot.
  • Pour the stock in.
  • Tip in the finely chopped garlic, onions and tomatoes.
  • Mix well.
  • Add the herbs and stir to combine.
  • Tip in the spice mix and mix well.
  • Add the grated lemon zest and stir well.

Instant Pot cooking time

  • Ensure that the sealing ring has been inserted into the lid properly.
  • Close the Instant Pot and turn the valve to SEALING.
  • Switch on the Instant Pot
  • Press PRESSURE COOK BUTTON- HIGH PRESSURE-15 MINUTES.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is completed, allow the pressure to release naturally.

Simmering

  • Open the lid and gently mash the lentils.
  • If you find the soup too thick, add 1 cup water and mix.
  • Turn on SAUTE MODE- NORMAL-3 mins.
  • Allow the soup to simmer until the SAUTE cycle completes.
  • When done, serve hot.

Notes

Nutritional values are given here as a courtesy. Please consult a diet and nutrition expert for further detailed information.
Instant Pot timings 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: 179kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1091mg | Potassium: 485mg | Fiber: 12g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Soups

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy lentil soup, Middle eastern style? 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.

Weekly Meal Planning- Free Printable

By Leave a Comment

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.

[feast_advanced_jump_to]

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

By Leave a Comment

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.

[feast_advanced_jump_to]

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.
Print Recipe
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

By Leave a Comment

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.

[feast_advanced_jump_to]

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.
Print Recipe
No ratings yet

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

By Leave a Comment

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.
[feast_advanced_jump_to]

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.
Print Recipe
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

[feast_advanced_jump_to]

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.

    [feast_advanced_jump_to]

    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.

      [feast_advanced_jump_to]

      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. 

        Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

        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

        [feast_advanced_jump_to]

        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.

        Print Recipe
        No ratings yet

        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.

        [feast_advanced_jump_to]

        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.

        Print Recipe
        No ratings yet

        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.

        [feast_advanced_jump_to]

        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
        No ratings yet

        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!

        Explore more breakfast smoothies

        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.

        [feast_advanced_jump_to]

        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.
        Print Recipe
        No ratings yet

        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!

        Explore sauces and dressings

        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.

         

        [feast_advanced_jump_to]

        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.

        [feast_advanced_jump_to]

        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. 

          Come join us on Pinterest to find delicious pins.

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

          [feast_advanced_jump_to]

          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.
          Print Recipe
          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!

          More Sauces

          Instant Pot Sona Masoori Rice – Medium grain brown rice

          By 2 Comments

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

          Come join us on Pinterest to find delicious pins.

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

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

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

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

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

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

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

          [feast_advanced_jump_to]

          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
          Print Recipe
          No ratings yet

          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.

            Come join us on Pinterest to find delicious pins.

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

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

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

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

            [feast_advanced_jump_to]

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

            Ingredients

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

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

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

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

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

            Variations

            Whole green moong cheela

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

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

            Add other grains or lentils or millet

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

            Moong Dal Chilla with vegetables or cheese

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

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

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

            Recipe Notes

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

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

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

            Shelf life and storage

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

            Method- Step By Step Photos

            Soaking the dal

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

            Grinding Dal Chilla Batter

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

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

            Paneer filling

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

            Cooking

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

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

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

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

            Explore more Indian breakfast recipes

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

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

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

            Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie
            Print Recipe
            No ratings yet

            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.

            Come join us on Pinterest to find delicious pins.

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

            [feast_advanced_jump_to]

            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
            Print Recipe
            No ratings yet

            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.
            Print Recipe
            No ratings yet

            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
                Print Recipe
                No ratings yet

                Watermelon Agua Fresca Recipe

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

                Ingredients

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

                To serve

                • 1/2 cup ice cubes

                Instructions

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

                Notes

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

                For Instant Pot & Air Fryer Recipes

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

                Disclaimer

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

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

                Explore More Summer Recipes

                 

                Weekly Vegetarian Meal Plan 3

                By Leave a Comment

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

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

                weekly Indian vegetarian meal plans f

                This week’s meals

                Monday

                Breakfast-  Toast, blueberry chia smoothie

                Lunch- Rajma Paratha,yogurt

                Dinner- Sponge dosa, Chana Ghashi

                Tuesday

                Breakfast- Bread upma, Chai

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

                Dinner- Akki rotti, Coconut chutney

                Wednesday

                Breakfast- Mapillai Samba Adai, Jaggery and Tomato Chutney

                Lunch- Barley Salad, Aloe vera lemonade

                Dinner- Rajma quesadillas

                Thursday

                Breakfast- Sponge dosa , leftover chutneys

                Lunch- Instant pot Bisi Bele Bath, mixed vegetable raita

                Dinner- Mapillai Samba Adai, Yogurt

                Friday

                Breakfast- Toast, Mango milkshake, nuts

                Lunch- Chapati, Vellai Kurma

                Dinner- Multigrain Thalipeet, Yogurt

                Download this week’s vegetarian meal plan here

                Tomato Blues weekly vegetarian meal planDownload

                Prep work

                On Sunday night

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

                On Monday night

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

                On Tuesday night

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

                On Wednesday night

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

                On Thursday night

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

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

                More meal plans

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

                Rava Kichadi – Sooji Khichdi

                By 3 Comments

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

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

                Rava kichdi placed in a pool of coconut chutney

                Rava Kichadi vs Rava Upma

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

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

                Ingredients

                Semolina

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

                Veggies

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

                Oil or ghee

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

                Whole spices

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

                Water

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

                Side Dish for Rava Kichadi

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

                Peanut chutney

                Red bell pepper chutney

                Method

                Roasting the Rava

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

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

                Tempering

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

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

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

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

                Add turmeric at this stage and mix well.

                Cooking the veggies

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

                Rava Kichadi in cooker or saute pan

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

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

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

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

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

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

                 

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

                Rava Kichadi

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

                Equipment

                • Saute pan
                • Balloon whisk
                • Sauce Pan

                Ingredients

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

                Vegetables

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

                For tempering

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

                Ground spices

                • 3/4 tsp Turmeric powder

                Garnish

                • 2 tbsp finely chopped Coriander leaves

                Instructions

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

                Notes

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

                For Instant Pot & Air Fryer Recipes

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

                Disclaimer

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

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

                Explore More Rava Recipes

                Mango Avocado Salad- Vegan mango salad

                By Leave a Comment

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

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

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

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

                Why we love this Mango avocado salad?

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

                Fresh, wholesome and nutritious.

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

                So colorful and kid-friendly.

                Vegan. Gluten free.

                Ingredients

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

                Mangoes

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

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

                Cucumber

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

                Avocado

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

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

                Herbs

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

                Dressing

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

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

                Prep and make-ahead

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

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

                Variations

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

                How to serve this Mango Avocado Cucumber Salad?

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

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

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

                Method

                Dressing

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

                Salad

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

                Serve immediately.

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

                Recipe Notes

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

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

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

                Mango avocado salad

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

                Equipment

                • Mixing bowl

                Ingredients

                For the dressing

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

                For the salad

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

                Instructions

                Make the dressing

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

                Tossing the salad

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

                Notes

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

                For Instant Pot & Air Fryer Recipes

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

                Disclaimer

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

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

                More Salad Recipes

                Rajma Paratha- Stuffed Rajma Cheese Paratha

                By 5 Comments

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

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

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

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

                Ingredients

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

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

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

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

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

                Method

                Kneading the dough

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

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

                Making the stuffing

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

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

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

                Rolling the parathas

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

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

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

                Repeat this with the remaining filling and paratha dough.

                Cooking the Parathas

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

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

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

                When done, remove and serve hot.

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

                How to serve Rajma Paratha?

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

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

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

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

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

                Stuffed Rajma Paratha

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

                Ingredients

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

                Instructions

                Kneading the dough

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

                Making the stuffing

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

                Making the stuffing for Rajma cheese paratha

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

                Rolling the parathas

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

                Cooking the Parathas

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

                For Instant Pot & Air Fryer Recipes

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

                Disclaimer

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

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

                Explore More Paratha Recipes

                Barley Salad- Middle eastern style Barley Tabbouleh

                By Leave a Comment

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

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

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

                [feast_advanced_jump_to]

                Ingredients

                Pearl barley

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

                Veggies

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

                Herbs

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

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

                Nuts

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

                Dressing

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

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

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

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

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

                Variations

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

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

                How to serve barley tabbouleh?

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

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

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

                middle eastern barley salad served in a blue dutch oven

                Method

                Cooking pearl barley

                how to cook pearl barley in instant pot

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

                Make the dressing first

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

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

                Making barley salad

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

                Our middle eastern inspired barley salad is ready.

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

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

                Print Recipe
                5 from 2 votes

                Barley Salad- Middle eastern style Barley Tabbouleh

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

                Equipment

                • Mixing bowl

                Ingredients

                For the barley

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

                For the dressing

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

                For the salad

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

                Instructions

                Cooking pearl barley

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

                Making the dressing

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

                Making barley salad

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

                For Instant Pot & Air Fryer Recipes

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

                Disclaimer

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

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

                More Salads