10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen
Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.
1. Vegan Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipesto prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.
2. Chana Masala
Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.
3. Vegan Palak Tofu
Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.
4. Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.
5. Vegan Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.
6. Tofu Tikka Masala
Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.
7. Vegan Rajma
Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.
8. Masoor Dal
Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.
9. Vegan Korma
Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.
10. Vegan Pulao
Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.
Conclusion
These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!
By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Back home in India, we used to relish the pickled chilies or mirchi ka achar, where good quality of mirchi or chilies are chosen with great care, and then stuffed with pickle spices , drenched in hot mustard oil and infused with the flavor of fennel, cumin, mustard etc. The other way to enjoy it as an appetizer, where the jalapeno or korean chilies are coated with seasoned chickpeas flour and then deep-fried in hot oil, and on an overcast monsoon day you can relish these hot mirchi bhajjis with a cup of coffee…some of the simple pleasures in life. No discussion of chilies can be ever completed without mentioning the celebrated mirchi ka salan from the cuisines of Hyderabad. The lip smacking dish successfully wins every heart whether you love or hate the chilies.
leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.
Drop the chilies in boiling water for couple of minutes, drain and let it dry. Blanching the chilies, this way will reduce the heat or spiciness of chilies.
Preparing the filling : Heat a tablespoon of olive oil in a pan, and then brown the sliced onion for few moments.
Once the onions are browned evenly, add the grated coconut, candied ginger, raisins, seasoned it well with salt and pepper. If you wish, you can add little cumin powder also.
Stir for few moments on low heat. Take off the heat and add bread crumbs in it. Mix them well.
Let the filling cool slightly before stuffing the chili peppers.
With the help of a tea-spoon, fill the halved chili peppers with coconut mixture and topped each of them with cheese.
Bake in a preheated oven at 350 F for 15-20 minute or until the cheese melts.
Black Eyed Bean is also known as Lobia or Chawli This is a basic recipe, quick & easy, healthy and nutritious recipe to make, very delicious and protein-rich.
In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
Turn off the heat and wait until the steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
Add mango powder, garam masala, and tomatoes, and cover the cooker for a few minutes. That will give tomatoes a chance to get semi-cooked with steam.
Garnish this with lemon wedge.
Notes
TipsMaking a paste with the spices will prevent the spices from burning.
Mastering the Art of Black-eyed beans are a type of legume that are also known as black-eyed peas. They are a variety of cowpea and are commonly used in cooking around the world. Black-eyed beans are a popular ingredient in many cuisines due to their versatility and nutritional value. They are a good source of plant-based protein, making them a great option for vegan and vegetarian diets.
Additionally, they are naturally gluten-free, making them suitable for those with gluten sensitivities or celiac disease. Black-eyed beans can be used to make a variety of dishes, including salads, soups, stews, and curries. They are often used in combination with other ingredients such as vegetables, spices, and grains to create flavorful and nutritious meals.
How To Make The Best Black Eyed Beans Recipe
Rinse the beans: Give your black-eyed beans a good wash under running water.
Soak the beans (optional): Soaking the beans for at least 1 hour (or even overnight) will make them softer and easier to digest. You can skip this step if you’re short on time, but the beans may take longer to cook.
Make a spice mix: Combine ginger, green chili, coriander powder, turmeric, and a little water to create a flavorful paste.
Heat oil and spices: Add oil to your pressure cooker and heat it up. Then, add cumin seeds and wait for them to sizzle. This tells you the oil is hot enough. Once hot, toss in a pinch of asafetida (optional) followed by the spice paste. Let the spices cook for a minute or so until they smell fragrant.
Cook the beans: Add the rinsed (and possibly soaked) beans along with water and salt to the pressure cooker. Close the lid and let it come up to pressure. Once it starts steaming, reduce heat and cook for 6-7 minutes.
Release pressure and add flavor: Once done cooking, turn off the heat and let the pressure release naturally for a while. Then, carefully open the cooker. Now, add some mango powder, garam masala, and chopped tomatoes. Close the lid again for a few minutes to let the tomatoes soften with the steam.
Serve and enjoy! Finish the dish with a squeeze of lemon juice for a fresh touch. Your delicious black-eyed beans are ready to be devoured!
Tips for Cooking the Best Black-Eyed Beans
Use Fresh Beans: Whenever possible, use fresh, high-quality black-eyed beans for the best results. Fresh beans will cook more evenly and have better texture compared to older beans.
Don’t Salt Too Early: Avoid adding salt to the cooking water until the beans are almost fully cooked. Adding salt too early can toughen the beans and prolong the cooking time.
Customize the Flavor: Experiment with different seasonings and aromatics to customize the flavor of the beans to your taste preferences. Don’t be afraid to get creative and try new combinations of herbs and spices.
Frequently Asked Questions (FAQs)
What are the health benefits of black eyed beans?
Black eyed beans are a nutritional powerhouse! They are a good source of protein, fiber, folate, iron, and magnesium. These contribute to a healthy heart, blood sugar control, and overall well-being.
Do I need to soak black eyed beans before cooking?
Soaking is not strictly necessary, but it helps reduce cooking time and can make the beans easier to digest. Soaking for at least 6 hours is recommended, or you can use a quick soak method.
How long does it take to cook black eyed beans?
Cooking time depends on whether you soaked them beforehand. Soaked beans will take about an hour to cook on the stovetop, while unsoaked beans can take up to two hours.
How can I use black eyed beans in recipes?
Black eyed beans are incredibly versatile! They are a delicious addition to soups, stews, salads, dips, and even burgers. You can find them used in cuisines worldwide, from Southern Hoppin’ John to Brazilian Feijoada.
Are black eyed peas the same as black eyed beans?
Yes, black eyed beans and black eyed peas are the same thing!
Where can I buy black eyed beans?
Black eyed beans are widely available in most grocery stores. You can find them dried in bulk bins or bags, or canned and pre-cooked for convenience.
How should I store black eyed beans?
Dried black eyed beans can be stored in an airtight container in a cool, dry place for up to a year. Cooked black eyed beans should be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.
This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor its a sweet snack loved by all.
Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
Mix the tofu until it is smooth.
Mix flour, salt and baking soda, set aside.
In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
Add the flour mix and once its well-mixed, then fold-in walnuts.
Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.
These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.
Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
Mix Hari Cilantro Chutney and sugar, set aside.
Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.
Notes
VariationYellow Squash, eggplant, or mushrooms also taste great in this sandwich.
Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthyappetizer for the people who don’t like to have oily food.
Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
Set potatoes aside.
Filling
Soak chickpeas for at least 8 hours in 3 cups of water or more.
Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower the heat to medium and cook for 6 minutes.
Add all the spices, mix well and cook for 3-4 minutes over low heat.
Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.
Assembling Potato Skin
Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
Potato Skins Recipe: A Delicious Appetizer for Any Occasion
Potato skins, a beloved appetizer, can be transformed into a delectable snack that satisfies both vegan and gluten-free diets, offering a low-fat option perfect for those seeking a healthier indulgence, while still enjoying the savory crunch of chaat-inspired flavors. Potato skins are a classic appetizer loved by many for their crispy texture and delicious toppings. This potato skins recipe offers a simple yet flavorful way to enjoy this dish at home. Whether you’re hosting a party or simply craving a savory snack, learning how to make potato skins will surely impress your guests and satisfy your taste buds.
Step 1: Preparing the Potatoes
Start by scrubbing the potatoes thoroughly under running water to remove any dirt or debris. Since the skin plays a crucial role in this dish, ensure you choose potatoes that are uniform in size and free from blemishes. The ideal potatoes for potato skins are russets or Idaho potatoes, known for their starchy texture, which crisps up beautifully when baked.
Step 2: Baking the Potatoes
Once cleaned, prick the potatoes all over with a fork to allow steam to escape during baking. This prevents them from bursting open in the oven. Place the potatoes directly on the middle rack of a preheated oven and bake at 400°F for about 45-60 minutes or until tender when pierced with a fork. Baking the potatoes ensures they are cooked through while developing that desirable crispy texture in the potato skin.
Step 3: Cooling and Halving the Potatoes
After baking, allow the potatoes to cool for a few minutes until they are safe to handle. Then, carefully cut each potato in half lengthwise using a sharp knife. Use a spoon to scoop out the flesh, leaving about a quarter-inch layer attached to the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes or potato soup, minimizing food waste.
Step 4: Crisping the Potato Skins
Return the hollowed-out potato skins to the oven, placing them cut side up on a baking sheet. Increase the oven temperature to 450°F and bake the potato skins for an additional 10-15 minutes or until they are golden and crispy. This step ensures that the potato skins develop a satisfying crunch, providing the perfect base for your toppings.
Step 5: Adding Toppings
Once the potato skins are crispy and golden brown, it’s time to add your favorite toppings. Popular options include shredded cheese and dollops of sour cream. Feel free to get creative with your toppings, experimenting with different combinations to suit your taste preferences. Return the topped potato skins to the oven for a few minutes to melt the cheese and heat up the toppings.
Step 6: Serving and Enjoying
Once the toppings are heated through and the cheese is melted and bubbly, remove the potato skins from the oven and transfer them to a serving platter. Garnish with additional chopped herbs, such as parsley or chives, for a pop of color and freshness. Serve the potato skins hot, alongside your favorite dipping sauces, and watch them disappear within minutes!
Tips for Perfect Potato Skins
For extra crispy potato skins, brush the hollowed-out shells with melted butter or olive oil before baking.
To save time, you can prepare the potato skins in advance up to the point of baking them with the toppings. Simply cover and refrigerate the assembled potato skins until you’re ready to bake and serve.
Get creative with your toppings! Try adding cooked ground beef or turkey, diced bell peppers, or jalapeños for a spicy kick.
Variations of Potato Skins
Vegetarian Option: Opt for vegetarian toppings such as sautéed mushrooms, diced tomatoes, and black olives.
Loaded Potato Skins: Go all out with your toppings by adding a variety of ingredients such as chili con carne, guacamole, and salsa for a hearty and flavorful twist.
Tex-Mex Potato Skins: Use Mexican-inspired toppings like shredded Mexican cheese blend, diced avocado, and a drizzle of chipotle mayo for a south-of-the-border flair.
Benefits of Potato Skins
Nutrient-Rich: Potato skins are a good source of fiber, vitamins, and minerals, including potassium and vitamin C. Leaving the skin on maximizes the nutritional benefits of this appetizer.
Versatile: You can customize potato skins with your favorite toppings, making them suitable for various dietary preferences and occasions.
Crowd-Pleaser: Whether served as an appetizer at a party or enjoyed as a snack while watching the game, potato skins are sure to be a hit with guests of all ages.
Frequently Asked Questions (FAQs)
Q: Can I make potato skins ahead of time?
A: Yes, you can prepare the potato skins up to the point of adding the toppings, then cover and refrigerate them until you’re ready to bake and serve.
Q: Can I freeze leftover potato skins?
A: While it’s best to enjoy potato skins fresh, you can freeze any leftovers in an airtight container for up to 1-2 months. Reheat them in the oven until heated through before serving.
Q: Can I use different types of potatoes for this recipe?
A: While russet or Idaho potatoes are traditionally used for potato skins, you can experiment with other varieties such as Yukon Gold or sweet potatoes for a unique twist.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (elaichi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread
Instructions
Filling
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat the same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.
Notes
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.VariationPuran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.
Kala Chana is very high protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. This recipe goes along nicely with rotis and rice.
1 tablespoon finely chopped cilantro (hara dhania) to garnish
Instructions
Method
Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
Turn off the heat and wait until all the steam has released before opening the pressure cooker.
Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.
Notes
TipKala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.
Kala chana, also known as black chickpea, is a versatile legume widely used in Indian cuisine. This easy kala chana recipe is a flavorful and nutritious dish that can be enjoyed as a side or main course. Packed with protein, fiber, and essential nutrients, kala chana curry is not only delicious but also beneficial for your health as it is low fat, gluten freewinter special. In this recipe, we’ll guide you through the process of making a delicious kala chana curry that will surely become a favorite in your kitchen.
Step 1: Preparing the Kala Chana:
Before you begin cooking, it’s essential to properly prepare the kala chana. Start by rinsing the black chickpeas under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 8 hours. This soaking process helps soften the chickpeas, reducing the cooking time and improving their texture. Once the kala chana are soaked, drain the water and they’re ready to be cooked.
Step 2: Sauteing Aromatics:
To infuse the kala chana curry with flavor, we’ll start by sautéing aromatics such as ginger. Next, add minced ginger, and cook for another couple of minutes until fragrant. The aroma of these ingredients will enhance the taste of the curry.
Step 3: Adding Spices:
Spices play a crucial role in Indian cooking, adding depth and complexity to dishes. In this kala chana recipe, we’ll use a blend of spices to create a rich and aromatic curry. Add ground cumin, coriander, turmeric, and garam masala to the ginger. Stir well to coat the aromatics with the spices, allowing them to toast slightly and release their flavors.
Step 4: Cooking the Kala Chana:
Now it’s time to add the soaked kala chana to the pan. Stir well to combine the chickpeas with the aromatic spice mixture. Then, pour in enough water to cover the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let the curry simmer gently until the kala chana are tender. This may take about 45 minutes to an hour, depending on the freshness of the chickpeas.
Step 5: Finishing Touches:
Once the kala chana are cooked to perfection, it’s time to add the finishing touches to the curry. Taste and adjust the seasoning as needed, adding salt and any additional spices to suit your preference. You can also add a splash of lemon juice for a hint of acidity and freshness. Garnish the kala chana curry with freshly chopped cilantro leaves for a burst of color and flavor.
Step 6: Serving the Kala Chana Curry:
Your kala chana curry is now ready to be served! Spoon the hot curry into serving bowls and garnish with more cilantro leaves if desired. Serve the kala chana curry alongside steamed rice, naan bread, or roti for a satisfying meal. This hearty and nutritious dish is perfect for lunch or dinner, and leftovers can be stored in the refrigerator for a few days.
Tips for Making the Perfect Kala Chana Curry:
Soaking the kala chana overnight helps reduce cooking time and improves texture.
Experiment with different spices and seasonings to customize the flavor of the curry to your liking.
For extra creaminess, you can add a splash of coconut milk or yogurt to the curry.
To make the dish spicier, add chopped green chilies or a pinch of cayenne pepper.
Variations of Kala Chana Curry:
Spinach Kala Chana Curry: Add chopped spinach to the curry for a nutritious twist.
Coconut Kala Chana Curry: Stir in coconut milk for a creamy and indulgent curry.
Tomato Kala Chana Curry: Add diced tomatoes for a tangy flavor and vibrant color.
Benefits of Including Kala Chana in Your Diet:
High in Protein: Kala chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans.
Rich in Fiber: The high fiber content of kala chana promotes digestive health and helps keep you feeling full and satisfied.
Packed with Nutrients: Kala chana is loaded with vitamins, minerals, and antioxidants that contribute to overall health and well-being.
Frequently Asked Questions (FAQs) about Kala Chana Curry:
Q: Can I use canned kala chana instead of dried chickpeas?
A: Yes, you can use canned kala chana for convenience, but keep in mind that the texture and flavor may differ slightly from dried chickpeas.
Q: Can I freeze leftover kala chana curry?
A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Q: Is kala chana curry spicy?
A: The level of spiciness can be adjusted according to your preference by controlling the amount of chili powder or green chilies added to the curry.
For more delicious Indian recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes, snacks, desserts, and more to elevate your culinary skills and delight your taste buds.
This Bean Sprouts Salad Spring Roll recipe is Vietnamese cuisine inspired salad. I give credit to my very dear friend Anaya for this recipe and she in turn gives credit to her friend and food network. No matter what changes we make, this spring roll is tasty, healthy, very filling, very colorful, and quick & easy to make. It has always been a very big hit whenever I have taken to potluck. Hope you all enjoy it. This versatile spring roll can be eaten with mint sauce or cilantro. I have used mint dressing in this recipe. I especially like this since it is not fried, tasty and a healthy salad which I like to skip a meal and eat this instead.
In a mixing bowl take 3 cups of bean sprouts and set aside.
Cut carrots and beets into thin strips and add to bean sprouts. Chop cilantro and green chilies finely and add to the bowl.
Dry roast 1/3 cup of peanuts without oil and mix it in.
Add I tsp of black sesame oil, salt, pepper powder, lime juice and set aside for 15 minutes.
Now take the rice paper wrapper (Available in all Chinese/Vietnamese grocery store) and follow the instructions on the wrapper to fold it.
Divide the salad into 10 equal parts or stuff in a handful at a time.
Most of the rice paper needs to be soaked in water for 2-3 minutes and put the stuffing in and roll it. Once put in water it becomes very soft and pliable.
Notes
Tips
Tastes best when served immediately after the salad is wrapped.
If planning to make for a party, make the stuffing ready and wrap it 30 minutes before or if wrapped at an earlier time, roll each wrap in saran wrap so that it does not stick to each other.
Be innovative and add vegetables and nuts as per your taste.
Mixed Sprouts and Arugula Green Salad with White Bean Dressing
My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthyvegansalad with all the right nutrients to give a boost to ones health.
4-5 tablespoonQuarter cup sprouted Kala channa (Bengal gram)
Quarter cup sprouted Red Kidney beans
Quarter cup sprouted Black beans
Quarter cup sprouted Moong beans
10 cherry tomatoes cut into two pieces
1/2 cup Red Cabbage chopped
1/4 cup of Poblano Pepper chopped bite size
1 carrot cut into bite size
2 Sweet Red Mini peppers chopped into bite size
2 Sweet Yellow Mini peppers chopped into bite size
2 Sweet Orange Mini peppers chopped into bite size
1 seeded and chopped green chili
1 stick of celery chopped
1 small Mexican mango cut into bite size
2 cup of arugula green (I also mixed a small amount of watercress green)
1 teaspoon of olive oil
1 teaspoon of cumin seed
For Salad Dressing:
4-5 tablespoonQuarter cup white beans washed and soaked in about 1 cups of water overnight.
1/2 tablespoon black pepper
1 and 1/2 teaspoon Salt, adjust to taste
1 teaspoon Red chilly powder
1/2 tablespoon vinegar
10 dashes of Balsamic vinegar
1 tablespoon lemon juice, adjust to taste
1 tablespoon ginger juice or adjust to taste
2 tablespoon olive oil
1 Orange
1 Zest of orange
1/2Zest of Lemon
Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
1 and 1/2 tablespoon fresh Dill
1/2 cup of water
For Garnish
Slices Cucumbers, Radish, and Carrot
Instructions
For Dressing
Drain the white bean and wash it.
In a pressure cooker add white beans with 1 and 1/2 cup of water.
As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
Next add orange zest and the juice of a orange. Stir.
Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing
This Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing recipe is full of color and bursting with flavors and textures. The best way to serve this salad is both hot and cold at the same time. Confused!? Well, don't be.One ingredient is warm and the rest of them are cold. The best thing is that the cup in which it is served can also be eaten (so minimal washing after). That is a well deserved bonus for all the busy bees out there along with the recipe being a healthyvegan and a great meal for those who are diet conscious.
3-4Whole iceberg lettuce leaves or gem lettuce leaves :
Wash and trim the edges of the leaves.
1/2 hour before serving time, take a large bowl of cold water and add ice cubes.
Plunge the lettuce leaves in this ice cold water.
Instructions
Method
Wash and chop the veggies. Keep the chopped avacado in a seperate bowl. Refrigerate rest of the veggies.
Wash the mint and coriander leaves and chop coarsely
Grate the garlic finely.
De-seed and chop the red chili.
Finely chop the lemon thyme sprigs.
Mix all the ingredients given for the salad dressing and refrigerate.
Assemble and serve:
In a large bowl add the chopped veggies except avocado, mint and coriander leaves.
Add half the dressing and mix two to three times.
Drain and rinse the beans to get rid of the excessive salt. Add fresh water (just enough to barely cover the beans).
Cook in microwave high for 4-5 mins until pipping hot.
Add this to the veggie mix along with the avacado and toss once.
Serve immediately in the chilled lettuce cups along with the reserved salad dressing.
Notes
Notes:
Avocado can turn mushy if mixed at the beginning and will not look and taste nice.
It is important to serve the dressing chilled even if the salad is at room temperature. The reason being, flax seed oil contains more than 50% of good fats (omega 3 and omega 6) which gets destroyed when heated. Even though this is a healthy oil,1-2 tbsp is enough as it does comes with more or less the same amount of calories as the others. If this oil is unavailable, please kindly use olive oil or peanut oil for a smoky tasty.
Points to remember:
Buy fresh vegetables and cut them before 20 minutes or so before serving time.
Refrigerate all the vegetables added in this salad before and after cutting them until serving time.
This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
2cupsthick poha, poha is available in different thickness
1cupgreen peas, I am using frozen
2tbspoil
1tspmustard seedsrai
3cardamomsilachai
1/2tspturmerichaldi
1/4tspred chili powder
1green Chile finely chopped
1tspginger finely chopped
1tspsalt
1tspsugar
1tsplemon juice
2tbspcilantro finely choppedhara dhania1
2lemon slice for garnishing
1/4cupchopped tomatoes for garnishing
Instructions
Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
Sprinkle turmeric, chili powder and salt and toss with a fork.
Wash and drain green peas and set aside.
Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
Notes
Serve hot with a side of Hari Cilantro Chutney.Tips: Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.
Preparing the Filling:
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
Add gram flour (besan) and stir-fry for another minute.
Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.
Cooking the Stuffed karelas:
Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
Notes
NotesStuffed karela can be served hot or cold and can be refrigerated up to a week.VariationsFor a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish
This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
1 cup split yellow Moong dal, washed (available in Indian grocery stores)
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
3 cups water
Approximately 1/4 cup of Hari Cilantro Chutney
For the Seasoning
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
For the Garnish (optional)
1 tablespoon ginger, finely sliced
1/8 teaspoonsalt, adjust to taste
1 teaspoon lemon juice
Instructions
Method
Wash the dal several times, until the water becomes almost clear.
In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
Add hari cilantro chutney to suit your taste. The chutney gives the soup a fresh green appearance and a tangy flavor.
Seasoning
Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
Pour the mixture over the cooked soup.
Garnish (optional)
Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
Garnish with a few slices of marinated ginger.
Marinated ginger can be refrigerated for up to a week.
Notes
Time-saving Tip:To save time you may use a pressure cooker, as follows.
In a pressure cooker add Moong dal, turmeric, salt, and water. Close the cooker.
Cook over medium-high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.
Turn off the heat and let the steam escape before you open the pressure cooker.
Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water. Mix well.
Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.
Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.
The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.
Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.
Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.
Easy Moong Dal Soup: A Cozy and Flavorful Treat
This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!
Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.
Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.
Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.
Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.
Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.
Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.
Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.
Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.
Serving Up Warmth (enjoy!):
Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!
Tips for Making the Perfect Moong Dal Soup:
Soaking the moong dal helps reduce cooking time and improves texture.
Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.
Variations of Moong Dal Soup:
Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.
Benefits of Including Moong Dal Soup in Your Diet:
High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.
Frequently Asked Questions (FAQs) about Moong Dal Soup:
Q: Can I use other lentils instead of moong dal?
A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.
Q: Can I make moong dal soup in advance?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q: Is moong dal soup gluten-free?
A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.
