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.
Put a pan on low heat and dry roast the sesame seeds for a few minutes and then put them aside.
To the same pan, add 1 tsp oil, urad dal, methi seeds, dried red chili, curry leaves and sauté for 2-3 minutes, making sure it does not get too dark or burn!
Add 2-3 tbsp water and let it cool.
Transfer the masala ingredients to a blender, add coconut and blend to smooth paste. Add some more water if necessary. Put the masala aside.
Prepare the curry
Put another pan on medium heat, add 1 cup water and bring to boil.
Add the chopped pineapple, bring the heat to low and cook the pineapple for about 10 minutes.
Add the tamarind juice, jaggery, turmeric and salt. Mix well, cover and simmer for 10-15 minutes.
Add the prepared masala paste and water to get the desired consistency.
Simmer for another 10 minutes, stirring occasionally.
Do the tempering
Heat 2 tsp coconut oil and when hot, add 1 tsp mustard seeds.
When the mustard seeds start to crackle, add 1 dried Kashmiri red chili (broken), few curry leaves and roast for 10 seconds
Pour the tempering over the curry and your curry is ready!
Serve the pineapple curry with hot steamed rice!
If you wish to have some protein in the meal, serve with moong dal khichdi instead of rice!
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.
Carefully remove the core with the seeds and put it aside in a bowl.
Cut the deseeded guava’s outer flesh into medium size pieces and put aside. Guava seeds can be very hard… make sure that no seeds are stuck to these pieces else they can cause damage your teeth when eating the curry!
Take 1 cup water in a small / medium size pan and put it on medium heat. When the water starts to boil, add the guava core and let it cook for 4-5 minutes. When you see the pulp separating from the seeds, turn off the heat and keep the pan aside for cooling.
When the cooked guava core cools down, sieve to separate the seeds from the pulp. Discard the seeds and keep aside the pulp.
In a pan, put 1 tbsp oil on medium heat.
Add 1 tsp mustard seeds. When they start popping, add 2-3 cloves, 1 inch long piece of cinnamon, 1 tsp cumin seeds and roast for 4-5 seconds.
Add 1/2 tsp asafetida, mix it in the oil, add the guava pieces and gently mix them to coat them in the oil.
Add 1 tsp salt, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp cumin – coriander powder and gently mix to coat the guava pieces in the spices.
Turn down the heat to medium-low and cook covered for 2-3 minutes.
Add 1 tbsp jaggery powder, the guava pulp, 1/2 cup water, mix well, turn the heat to medium and bring the curry to boil.
Cook the curry to desired consistency (1-2 minutes) and then turn off the heat.
Your guava curry is ready! Enjoy with fulka roti or thepla!!
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!!
1/2 cup chopped carrots (for Jain recipe, substitute with green peas or corn kernels)
1/2 cup chopped cauliflower
1/2 tsp salt or to taste
1 cup cooked rice, preferably long grain
2 tbsp chopped coriander for garnishing
Method:
Put a pan on high heat
Add 1 tbsp ghee and when the ghee is hot, add 1 tbsp cumin seeds
When the cumin seeds start crackling, add chopped French beans, add some salt, mix well
Reduce the heat to medium and cook the French beans covered for 2-3 minutes
Add chopped carrots, mix well and cook covered for 2 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add chopped cauliflower, some salt, mix well and cook covered for 2 minutes
When the vegetables are cooked to desired level of softness, add 1 cup cooked rice, gently mix well
Turn off the heat the let the pulao rest for 5-10 minutes
Garnish the pulao with chopped coriander and serve with any Indian curry!
Veggie Foodie 
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