1/2 cup urad dal (whole, husked)
1.5 cup of white rice
2 tablespoon toor dal
1 tablespoon fenugreek seeds
1 tablespoon salt
1 tablespoon sunflower oil
Add urad dal, white rice, toor dal, and fenugreek seeds to a large mixing bowl
Rinse well under cold water, draining the water 2-3 times
After rinsing, add enough cold water to cover the ingredients
Cover the bowl with a lid or plate
Let soak for at least 4-5 hours (can leave longer, if needed)
-After soaking for the designated time above, drain the water and set aside. Add the soaked ingredients to a Vitamix or other blender.
- Add 1/4 cup of water you set aside
- Blend until you get a smooth paste-like consistency. It should fall off of a ladle in clumps, but not easily. This takes about 6 minutes on speed 6 with the Vitamix, but will take longer with a regular blender. You should see the batter with some bubbles forming
- Continue adding the water you set aside to the blender, 1/4 cup at a time, until you achieve the desired consistency. It usually takes us about 1 cup of water
- Empty the contents of the blender into a mixing bowl, add salt, stir well, and cover with a plate
- Allow to ferment for 12-20hrs. The batter should have a little bit of froth on top once it is ready
- Stir the batter well, and add a little bit of water at a time until you get a pancake batter consistency
- Add 1 tablespoon of sunflower oil to a cast iron skillet or saute pan, and place on low-medium heat. Allow the pan to slowly heat up. *It is very important to not place the skillet on high heat, or the dosa will burn)
- You can test if the pan is ready by adding a drop of water. If it sizzles, it is hot enough
- Take one ladle of the batter, and drop onto the pan, spreading it in a thin circle as you go. The thinner it is, the more crispy it will become
- Place a lid on the dosa and allow it to steam for 2-3 minutes
- Take the lid off. The top of the dosa should be a little fluffy, and the bottom crispy
- Smear the edges of the dosa with a little pat of butter. You do not flip this over.
- Remove from the skillet, and start your next one! You may periodically need to add a little more oil to the skillet to keep it seasoned.
Enjoy with chutney, palya, or sambar of your choice!
This soup came together accidentally as I was roasting eggplant and red pepper for baingan bhartha, and decided to roast some tomatoes I had as well. I was planning to make a bean soup, but decided to just puree everything with a bunch of spices, and voila! An absolutely delicious, warming soup. You could add some chili powder for some heat, if desired.
- 1 tablespoon sunflower oil (organic, expeller-pressed, high-oleic)
- 10 tomatoes, halved (I keep the cores)
-2 red bell peppers, cut into thirds
- 1 head of garlic
- 1 yellow onion, diced
- 1 cup of northern or cannellini beans, dry (soaked for at least 4 hours prior to use); or you can use a 16oz can of beans
- 2.5 tablespoons Palya Masala Mix
- 4-5 cups of water or vegetable broth
- 1 Indian bayleaf
- 1 teaspoon whole cumin
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1/2 tablespoon crushed black pepper
- 1/2 tablespoon dried fenugreek leaves
- Salt to taste
- Preheat oven to 375deg
- Place tomatoes and red pepper on a sheet pan lightly oiled with sunflower oil (skin side down)
- Drizzle 1-2 tablespoons of oil on the vegetables. Sprinkle 1 tablespoon of Palya Masala Mix over the tomatoes, as well as crushed black pepper, dried fenugreek leaves (optional), and ground coriander seeds (optional)
- Chop the top off the garlic and lightly drizzle sunflower oil on the cloves. Place on sheet pan as well
- Bake for 40-45 minutes, until tomatoes are very soft
- As the vegetables are roasting, pressure cook your beans (unless you're using canned beans). I used my Instant pot, manual setting, for 25 minutes. If you're doing this, add the soaked beans to the pot, then add enough water to cover the beans. Place on manual setting for 25 minutes, allow to naturally cool for 10 minutes. Drain the beans.
- Once vegetables are done, remove from oven
- To a stockpot, add 1 tablespoon of sunflower oil and place on medium heat.
- Once hot, test the oil by adding 1 cumin seed. If it expands, add 1 teaspoon of whole cumin.
- Add the bayleaf
- Add diced onion and saute for 2 minutes
- Add water or vegetable broth and let simmer for 5 minutes.
- Add peeled garlic and roasted vegetables
- Add 1.5 tablespoon Palya Masalamix, ground cumin, and ground coriander
- Mix well and simmer for 10 minutes
- Add beans and mix well
- Puree the soup using an immersion blender or traditional blender
- Add salt and black pepper to taste
Enjoy! This made about 6, 12 ounce servings of soup. I packed these in wide mouth half-pint mason jars as a lunch box addition.
- 1 cup cranberries (fresh or frozen)
- 1 inch ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cumin powder (optional)
- 2 dried red chilies, or 2 teaspoons red chili flakes
- 10 sprigs of cilantro, leaves and stems separated
- 1 tablespoon jaggery (powdered), or brown sugar
- 1 cup coconut milk
- 1 teaspoon salt
- Add cranberries, ginger, turmeric, red chilies, and cilantro stems (save leaves for later) into a blender
- Blend until this becomes a fine paste (add 1-2 tablespoons of water if needed while blending)
- Remove the paste and add to a pot
- Add 1/2 cup of water and mix well
- Bring to a boil on medium heat
- After the stock has come to a boil, turn down the heat to low, add salt, jaggery (or brown sugar), and coconut milk
- Mix well
- Simmer for 6-8 minutes
- Taste, adjust for salt; if too tart, add another 1/2 teaspoon of jaggery or brown sugar
- If too thick, add 1/4 cup of water and simmer for another few minutes (add water to thin the soup to your liking)
- Add minced cilantro leaves
- Let rest for 10 mins before serving
This is a very traditional dish to our family's hometown in South India. It is so flavorful and warming from the inside out due to the slow heat of the spices. It's a perfect dish to enjoy in the fall and winter, when squash is abundant!
- 2 cups chopped vegetables (squash, eggplant, or okra)
- Pearl onion (if available)
- for the base:
- 1/2cup grated coconut
- 2 teaspoons roasted split chickpeas
- 1 teaspoon red chili powder
- 1 teaspoon red chili flakes (or 2 whole red chili)
- 1 teaspoon mustard seed
- 2 teaspoons turmeric powder
- 2 teaspoons tamarind concentrate
- 2 tablespoons brown sugar (or jaggery, if available)
- 2 teaspoons salt
- 1/3 cup packed cilantro
- 2 tablespoons sunflower oil, plus 2 teaspoons
- 1/2 teaspoon mustard seed
- 1/2 teaspoon cumin seed
- 3-4 curry leaves (if available)
- Add 2 teaspoons of oil to a heavy bottomed pot on medium heat
- Once the oil is hot, add the chopped vegetables and stir fry for a few minutes
- Add water to cover the vegetables, and boil until partially cooked (5-10 mins)
- Add all of the ingredients from "base" to a blender and grind
- Add the ground base to the boiled vegetables, along with brown sugar and salt
- Add 1-2 more cups of water to the pot (depending on how thin you prefer the stew)
- Lower the heat and simmer until vegetables are fully cooked (another 5-10 mins)
- Taste and adjust salt, sugar, and chili as desired
- Simmer for another 5 minutes and turn off the heat
- In another small saucepan, add 2 tablespoons of sunflower oil
- Once oil is hot, test by adding 1 mustard seed - if it crackles, the oil is ready
- Add mustard seed and cumin seed, then curry leaves (rub between your fingers before adding to oil to release natural flavors).
- Once all of the seeds have popped (15-20seconds), remove from heat. Let cool for 1 minute, then pour hot oil mixture on top of the stew (be very careful as the hot oil can splatter)
- Stir well, let rest for 10 minutes, then serve!
When you are craving dosa but didn't plan ahead, and don't have fermented batter...whip this together in 20 mins!
Ingredients (makes 2 dosas each for 6 people):
- 1 cup besan flour (I had black gram flour, but you can use plain chickpea flour)
- 1/2 cup rava (ground semolina)
- 1/2 teaspoon turmeric
- 1/2 tablespoon cumin powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon ajwain (caraway seed)
- 1/4 teaspoon red chili powder
- 1/3 tablespoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon plain yogurt
- 1/4 cup chopped cilantro
- 2 1/4 cup water
- diced jalapeno (optional)
- diced tomato (optional)
- diced onion (optional)
- Mix all dry ingredients together (besan, rava, spices, salt, baking soda)
- Add yogurt, water, cilantro, and stir well, removing all lumps
- let rest for 10 minutes
- add a teaspoon of water at a time as needed, until you get desired consistency (a little thinner than traditional pancake batter)
- ladle 1/4 cup of the batter onto a griddle and sprinkle tomatoes, onion, and jalapenos on top if desired
- cover with a lid for about 1 minute to avoid drying
- remove the lid, and oncea edges are crispy and center is cooked, serve and enjoy! (no need to flip the dosa)
Rava dosa tastes great plain due to the spices and veggies, but also pairs well with our Cilantro-Mint Chutney (http://www.cookmasalameals.com/recipe-box/cilantro-mint-chutney), or mango chutney (recipe coming soon)
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.
Leave us a comment if you've recreated a dish after one of our classes!