There are so many ways you can make this dish, using whatever daal you have on hand. The base and spices will stay the same, but feel free to vary the daal - you can't go wrong!
- 2 tablespoons sunflower oil
- 4 cups of water
- 1 cup urad dal
- 1/4 cup chana dal
- 1/4 cup moong dal
- 1/2 cup brown lentils
- 2 large tomatoes, chopped
- 2 in of ginger, chopped
- 5 cloves of garlic
- 1 large onion, chopped
- 1 tablespoon cumin seed
- 1 tablespoon Sabzi MasalaMix
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder, if available
- 4 cloves
- 1 pod black cardamom, if available
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon crushed methi leaves (fenugreek), if available
- 1 large bayleaf, if available
- handful of chopped cilantro
- turn on Instant Pot to saute mode and add 2 tablespoons of oil
- once the display reads "hot", test the temperature by adding 1 cumin seed to the oil. If it pops, the oil is ready. If the seed doesn't pop, give the oil 1-2 more minutes to heat
- Once the oil is hot, add the cumin seed and let splutter; add the bayleaf now, crushing it a bit between your fingers as you add to the oil, then add cloves and black cardamom
- Add onion, ginger, and garlic. Saute for a minute
- Add the tomatoes and mix well; allow the mixture to simmer for 5-7 minutes until it thickens into a gravy
- Add Sabzi MasalaMix, cumin powder, coriander powder, chili powder, turmeric, salt and mix well
- Add all of the daal and 4 cups of water
- You can add rice to the Instant Pot at this stage using the pot-in-pot method, or, if you have already have rice and roti, simply close the Instant Pot lid
- Make sure the valve is set to seal, then change setting to manual pressure for 30 mins
- Once the pot beeps, turn off but leave the lid on. Allow the pot to cool for 10 minutes, then turn the valve to vent. After all of the pressure has been released, slowly open the lid
- Add a pat of butter and mix well (omit to make vegan)
- Add the chopped cilantro, and we like to add a dollop of yogurt on top (omit again to make vegan)
- Enjoy with rice, roti, or both!
This dish freezes VERY well. We like to make 1.5x the amount in this recipe, and then freeze half for later.
This dish is a 3 pot circus, but it's very fast. The key is to have everything prepped before you actually start cooking so that nothing burns!
- 2 ramen cakes
- 2 cups of water
- chopped veggies (whatever you have on hand - I used shiitake mushrooms, shallots, carrots, kale, and peas)
- 2 tablespoons Sabzi MasalaMix
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1 cup cilantro-mint chutney
- 2 tablespoon sunflower oil
- Press tofu for 10-15mins:
- lay your tofu on top of several paper towels on a cutting board or clean surface
- place several folded paper towels on top of the tofu, and then place a weight on top (I like to use a pot with 2
soup cans inside
- after 10-15 mins, slice tofu into 1/2" x 2" strips (it doesn't really matter...I like them thin so it gets crispy)
- Place tofu in a bowl, and pour 1/2 cup chutney on top. Mix well, and let marinate while you prep your veggies
- after you are done prepping your veggies, pan fry the tofu on a skillet (I love my cast iron) using 1 tablespoon of oil. Flip after 5 minutes (will take 10 minutes total).
- bring 2 cups of water to a boil, and then add 2 ramen cakes. There should be just enough water to cover the cakes. - Add 1 tablespoon Sabzi masala, cumin powder, and garlic powder to the boiling water. Mix well.
- Keep at a low boil, and cook for 3-4 minutes, separating the noodles once soft. All of the water should be used up (add spoonfuls of water more as needed, to keep noodles from sticking to the pot). Immediately remove the pot from heat as soon as the noodles are cooked to avoid burning and sticking.
- while the noodles are boiling, stir fry your veggies of choice in 1 tablespoon of sunflower oil.
- Sprinkle 1/2 teaspoon sea salt on the veggies and mix well
- Add the noodles to the wok/pan with the veggies, and mix together
- Add 1/4 cup of chutney and mix
- Scoop into bowl, add tofu on top, and drizzle remainder of chutney over entire dish (or as much as you want).
- You will have plenty of tofu leftover for other dishes throughout the week (I love using leftover tofu on salad)
Enjoy! This recipe makes 2 servings, but can easily be doubled or tripled.
- 1 cup cilantro
- 1/2 cup mint
- 2 teaspoons cumin
- 1 green chili, diced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon lemon or lime juice
- 1 tablespoon sunflower oil
- Wash mint and cilantro very well to remove all dirt, and then roughly chop
- Toast cumin seeds (dry, no oil) on a pan until they turn a golden brown and smell fragrant; then roughly grind using a rolling pin or mortar & pestle
- Add all ingredients to a blender and blend until it forms a paste-like consistency (may need a few tablespoons of water)
- Taste, adjust salt/sugar/lemon juice to your liking
- Add more water and blend until the chutney becomes desired consistency
Enjoy! We keep this thick and use as a dip/spread, or thin it out and use a salad dressing. We top everything with this - the flavors meld with many types of cuisines.
Leave us a comment if you've recreated a dish after one of our classes!