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!!
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)
1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
1 tbsp ghee
2 tsp cumin seeds
8-10 curry leaves
1-2 finely chopped green chilies, such as serrano chilies
1 tsp salt or to taste
1 tbsp sugar
1 can (400 ml) thick coconut milk
Method:
Put a pan on medium heat
Add ghee and when ghee melts, add 2 tsp cumin seeds
When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
Take valval from the heat and serve hot with Indian bread such as paratha or with rice
4 green cardamom pods or 1/4 teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, roughly chopped. Skip this to keep this recipe Jain
1 inch ginger, peeled and roughly chopped. Skip this to keep this recipe Jain
1 serrano chili, roughly chopped
3-4 garlic cloves, roughly chopped. Skip this to keep this recipe Jain
1 pound mustard greens, tough ends trimmed and greens roughly chopped, or mix of mustard greens, collard greens, fresh baby spinach (total 10 to 12 cups)
1 tbsp lime / lemon juice
1 tsp salt or to taste
1 (13-ounce) can coconut milk
1 (12-ounce) block extra-firm tofu or 1 (8-ounce) package paneer, cut into 1/2 inch cubes
1 1/2 tbsp coconut oil
2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp red chili powder, such as cayenne or Kashmiri
Method:
In a large, deep pan or Dutch oven over medium heat, warm the vegetable oil. Once it shimmers, add the coriander and cardamom and toast the spices until fragrant and starting to brown, about 2 minutes. Add the onion and cook until soft and translucent, 3 to 4 minutes, stirring occasionally. Stir in the ginger, serrano chili and garlic and cook until fragrant, 1 minute more. To keep your recipe Jain, skip adding onion, ginger and garlic.
Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens!
Remove the pan from the heat and stir in the salt and lime juice. Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky paste. Return the mixture to the same pan over low heat. Stir in the coconut milk, then gently stir in tofu. Cook for 5 to 7 minutes more, until the tofu is warmed through and has soaked up some of the sauce.
While the tofu cooks, in a small pan or butter warmer over medium-high heat, melt the coconut oil. Add the cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in the asafetida and red chili powder.
Pour the coconut oil mixture over the saag, and serve with rice or roti.
Soak all the paste ingredients for a couple of hours
Grind the paste ingredients to fine paste
Heat the coconut oil in a pan on medium heat
When the oil is hot, add mustard seeds
When mustard seeds start sputtering, add cumin seeds
When cumin seeds start crackling, add curry leaves
Add cauliflower florets, 1/2 tsp salt and sauté for a minute
Cover and cook cauliflower for 3-4 minutes, to desired softness while making sure that it does not stick to the bottom of the pan… nor it gets too soggy!
Add 1 tsp turmeric powder and mix well
Add the paste, mix well and roast the paste-covered cauliflower florets on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
Bring the curry to boil and then turn off the heat
Garnish the curry with chopped coriander and serve hot with pongal, poori or paratha!
Veggie Foodie 
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