2 tsp curry powder (we used Maharaja Curry Powder from Spice Souk, Nature’s Basket)
2 tsp salt, or to taste
1/2 cup chopped cilantro
1/2 cup chopped spring onions
1 tsp freshly ground black pepper powder
1 tbsp extra virgin olive oil
Method:
Wash the red lentil three times, till the water runs clear.
Cook the red lentil along with the pasta, 4 cups water, salt and turmeric powder in a pressure cooker. If you are using traditional pressure cooker, cook under pressure for 3 whistles. If you are using Instant Pot, cook under pressure for 10 minutes. Once cooked, put aside.
Put a pan on medium heat, add 1/2 tbsp oil, 1 cup chopped red capsicum, 1/2 tsp salt and sauté for 3-4 minutes. Then, take the capsicum out and put aside.
To the same pan, add 1/2 tbsp oil, 1 cup chopped zucchinis, 1/2 tsp salt and sauté for 3-4 minutes. Take the zucchinis out and put aside with the sautéed capsicum.
To the same pan, add 1 tbsp oil and 2 tsp cumin seeds.
When the cumin seeds crackle (10-15 seconds), add 1/2 tsp asafetida and mix it in the oil.
Add chopped onion, 1/2 tsp salt and sauté till the onions become light brown… 3-4 minutes.
Add minced garlic, chili flakes, curry powder, mix well and sauté for a minute.
Add tomato sauce, mix well and cook for 2-3 minutes.
Add chopped tomatoes, mix well and cook for 2-3 minutes.
Add the cooked lentils and pasta as well as the sautéed vegetables to the curry sauce, mix well and bring to boil.
Turn the heat to low and cook for 4-5 minutes, regularly stirring it to make sure it does not stick to the bottom of the pot.
Turn off the heat, add some salt if necessary, add ground black pepper, chopped cilantro, chopped spring onions, olive oil and give it a stir.
Serve the pasta in curried lentil sauce / stew hot!
Notes
To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove.
Assorted vegetables such as cabbage, cauliflower, broccoli, carrot, beansprouts, etc. – 1/2 cup each
Root vegetables such as potato, yam and sweet potatoes – 1/2 cup each
Tofu, extra firm – 16 oz
Cucumber and pineapple pieces (optional)
2 tsp peanut or some other vegetable oil
1-2 tsp salt
Method:
Blanch the vegetables individually in mildly salted water to desired softness. Do not make them too soft… for Gado-gado, you want your vegetables to have some crunch / bite!
Wrap the tofu block in a paper napkin and gently squeeze out water. Then cut them into bite size pieces.
Peel the potato, yam, sweet potato and cut into medium size pieces.
Put a wide pan on medium heat, add 1 tsp oil and sauté the tofu pieces, flipping them so that they are lightly golden on all the sides. You can add a pinch of salt (½ tsp) while sauteing.
Once the tofu is done, take it out and put aside
To the pan, add 1 tsp oil and sauté the potato, yam and sweet potato covered. Typically it takes 4-5 minutes to cook so that they are soft on the inside and crispy on the outside. Flip / toss the pieces a few times so that they do not stick and burn. Once done, take them out and put them aside.
To prepare gado-gado salad, take a wide serving plate and layer the blanched vegetables. On top of that, add sauteed potatoes, yam / sweet potato and tofu. Then layer the cucumber and pineapple pieces on top (optional).
Generously drizzle the peanut sauce and eat fresh!
Peanut sauce
3 tbsp oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 inch ginger, grated
2 tsp red chili powder
4-5 tbsp peanut butter
2-3 tsp soy sauce
1-2 tsp toasted sesame oil
2 tsp fresh lime juice
200 ml coconut milk
1-2 tbsp maple syrup
1 tsp salt or to taste
How to make:
Heat the oil in a pan (medium heat).
Sauté shallot, garlic and ginger for a couple of minutes.
Add red chili powder, soy sauce and sauté for 30 seconds.
Add peanut butter, sesame oil and mix well.
Slowly pour in coconut milk and blend well.
Add maple syrup, lime juice and salt, mix well and bring to a boil.
Turn off the heat and let the gado-gado sauce cool down a bit before pouring it on your salad.
Alternatively you can make the sauce using readymade packages available in Asian grocery stores.
2-3 tbsp peanut oil or any other good vegetable oil
Method:
Pressure-cook the chopped potatoes, green beans and carrots… 1 whistle
Break the bread slices into small pieces
Put 2 tbsp ghee in a large pan on medium heat
Add the chopped onions and sauté for 2-3 minutes till they are translucent and soft
Add the chopped chilies and cooked vegetables and mix well
Add the bread pieces, all the spices and salt and mix well making sure that the mix is sufficiently dry to shape them into cutlets. If necessary, add more bread pieces
Turn off the heat, take out the cutlet mix in a wide plate, mash it while letting it cool
Divide the mix in large lemon size balls and shape them into cutlets and roll them in breadcrumbs to properly cover them
Put a flat pan on slow – medium heat
Add a few drops of oil for each cutlet and lightly roast them on both the sides till they are light brown in color
Your cutlets are ready! Enjoy with tomato soup on the side!!
Properly rinse the lentils and pre-soak for 3-4 hours
Properly rinse the brown rice
Cook the rise and lentils with 1 1/2 cups water in pressure cooker (3 whistles) or Instant Pot (for 15 minutes under pressure). When done, spread them in a plate and let them cool for 20-30 minutes
Preheat the oven to 375 F
Rinse and drain the canned chickpeas and add to a mixing bowl. Season with the salt and pepper, smoked paprika, and avocado / olive oil. Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25 mins
Dice the red onion, cucumber, and tomato. Roughly chop the parsley. Add these ingredients into a large mixing bowl
Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za’atar, tahini, and olive oil
Add to the mixing bowl the cooked rice and lentil, along with the roasted chickpeas. Add half of the dressing and mix to combine (taste and add more dressing if desired)
Knead the flour with the oil and salt into firm dough by adding just enough water
Let the dough rest for 10-15 minutes
Divide the kneaded flour into 6 even size balls
Mash the boiled potatoes with potato masher
Add the rest of the the stuffing ingredients, mix thoroughly and divide into 6 even size balls
Put a griddle on medium-low heat
Roll out one ball of dought to about 8 inch diameter
Place a ball of stuffing in the center, gather the sides of the rolled out dough around the stuffing and pinch at the top of the stuffing to remove the excess dough
Gently flatten the stuffed dough and roll out to about 10 inch diameter
Evenly sprinkle some kalonji seeds and gently roll one more time to press them into the stuffed paratha
Put the paratha kalonji side down on hot griddle and roast for about 1 minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
Flip the paratha and cook it on the other size for a minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
Evenly spread 1/2 tsp ghee on the top, flip it over and roast the kalonji side to get golden brown color
Evenly spread 1/2 tsp ghee on the other side, flip it and cook that side to the desired level of golden brown
Your stuffed paratha is ready! Remove it from the griddle and place it on a plate
Make the rest of the parathas in the same way
Enjoy the stuff parathas hot with your favorite Indian curry, chutney, pickle or just plain yogurt!
1 cup split green mung beans (chhilkewali moong dal)
Method:
Put a pan on medium heat and roast millet till light pink / brown in color, about 2-3 minutes
Add rice and split green mung beans to the pan and roast for another 2-3 minutes
Once roasted, take out the grains and beans in a bowl and let them cool completely
Once completely cool, grind them in a mixer / grinder to relatively coarse powder / flour. If you keep it too coarse, it will take longer to cook bhaidku but may give better texture
½ cup chopped carrot (skip to keep the recipe Jain)
½ cup green peas
½ cup corn kernels
1 ½ tsp salt or to taste
1 medium size tomato – chopped
½ tsp turmeric powder
2 kokam (if buttermilk is not sour)
Some coriander leaves
Method:
In a mixing bowl, take 1 cup of bhaidku flour. Add 2 cups of buttermilk and 2 cups of water. Mix well and soak the mixture for 15-20 minutes.
Put a pan on medium heat. Add ghee and when it melts add cumin seeds, ajwain, sesame seeds, hing and sauté for 1 minutes making sure they do not burn
Add curry leaves, chopped green chili, ginger paste and sauté for a minute. Skip adding ginger to keep the recipe Jain.
Add chopped carrots (skip for Jain recipe), capsicum, green peas, and salt. Sauté it and cook vegetables till it becomes slightly soft. If necessary, cover to fully cook the vegetables
Add turmeric powder and mix well.
Add chopped tomato and sauté till it becomes soft.
Add the soaked bhaidku flour mixture, kokam and stir continuously till the mixture becomes slightly thickened and starts boiling.
Reduce the heat to low, cover and cook bhaidku for 15-20 minutes or till it is properly cooked.
Put 3 cups of water to boil… when it starts boiling reduce the heat to low
Add 1 tsp salt (or to taste), 1 tsp ajwain seeds, black pepper powder, ghee and mix well
Slowly add 1 cup bhaidku powder to the boiling water, constantly stirring making sure no lumps are formed
Mix well and cook bhaidku constantly stirring
Once it thickens, cover the pan and turn off the heat
Let it sit for at least 5 minutes and then enjoy hot / warm
If you are using Instant Pot,
take a pan that you can put inside the Instant Pot pan and add water, salt, ajwain seeds, black pepper powder, ghee and mix well. Slowly add 1 cup bhaidku powder to the water, constantly stirring making sure no lumps are formed
Add some water to the Instant Pot pan, put the pan with all the bhaidku ingredients in it, cover the Instant Pot and cook under pressure for 3-4 minutes.
Once cool, open the InstantPot and enjoy the bhaidku hot / warm.
Veggie Foodie 
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