My Mixed Lentils & Vegetables Khichdi is the ultimate cozy one-pot meal! A wholesome mix of lentils, rice, and veggies gently spiced with turmeric and red chili powder, then finished with a drizzle of ghee - it's warm, comforting, and full of flavor every single time. Weeknight bowls of khichdi were my childhood, soft and […]
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Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)
When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.
Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!
This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice.
The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.
The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious!
For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.
If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!
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Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It is made from yellow split pigeon peas simmered along with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.
I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! You can find misal pav and Amti dal in my cookbook.
This Chataka dal is another dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s fiery with the added chili powder tempering. As always, you can adjust the spice level to your preference.
To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could also serve this with cauliflower rice.
Dals are soul food with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just cook them long enough until tender and then add the tempering/Tadka.
Continue reading: Chataka Dal – Spicy Maharashtrian Toor Dal
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Saag Cornbread Casserole – a fragrant Indian mustard greens stew baked in the oven and topped with a cornbread topping. So flavorful and comforting. Baked Sarson da saag Makki roti casserole. Nutfree Soyfree recipe. Oil-free and gluten-free versions are included.
I am back with another Indian-inspired casserole dish! To help you try Indian flavors and foods in a a simpler format. Saag Cornbread Casserole – flavorful, super nourishing and oh-so satisfying.
Saag is a dish from the northern part of India that uses greens. It can use different types of greens that are locally available. The most common version uses either all mustard greens or a mix of mustard greens and spinach or bathua (a type of amaranth) leaves. It is often slow cooked for a while then mashed and cooked again to make a spiced mashed greens stew that is served topped with vegan butter, Indian pickle and with flatbread.
Saag is usually served with a maize flour/fine cornmeal based flatbread (called Makki ki roti).
Makki/makai ki roti (corn flatbread) is somewhat similar to Mexican corn tortillas but uses maize flour that hadn’t been nixtamalized. Hence it has a different flavor and texture from corn tortillas. The process for making both the roti and saag can take quite some time, so I converted this delicious Punjabi comfort food staple into a simple casserole dish that you can make in a baking dish!
The greens used in this casserole are chopped up and placed at the bottom of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to increase the protein content of this vegan casserole dish. You can use split red lentils instead or some potatoes.
While our saag casserole bakes, we make a cornbread-type topping using Indian spices and cornmeal instead of making corn flatbread on the side.
Then we layer that cornbread mixture over the pre-cooked greens, cover it with parchment paper and bake the whole assembled casserole again until the cornbread sets.
I love to serve this as is or with some vegan butter on top. It’s hearty, delicious and checks all the Makki ki roti and sarson da saag flavor and the ease of a casserole.
Jalapeno Chili Cornbread Casserole
Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
South Indian Eggplant Curry Recipe (Baked Casserole)
Continue reading: Saag Cornbread Casserole
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FRESH TURMERIC AND CURD CURRY
Delighted to write this post after a long pause inspired by the new look of CAK ! Thanks to the efforts of my dear sons , the blog has come out with an attractive makeover .
Turmeric is considered auspicious and is used in all festive rituals in India . No Indian kitchen is complete without Turmeric in the spice box . CAK is making a fresh start on this happy Ugadi festival with a Fresh Turmeric recipe.
I was dumb struck when I received a bagful of freshly harvested Turmeric / Pasum Manjal grown in my brother's home garden . What would I do with the enormous quantity of the auspicious rhizomes ? More of them were left on hand even after making Fresh Turmeric Chutney , Fresh Turmeric Gojju. and many more dishes posted earlier in this blog .
I came across a Rajastani Turmeric Curry recipe while browsing and decided to experiment using my own spice powders . Fresh Turmeric And Curd Curry did turn out delicious!
INGREDIENTS
Fresh Turmeric ( grated ) - 2 cups
Cooking oil - 4 tbsps
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Onion paste - 1 cup
Ginger paste - 1 tbsp
Tomatoes ( pureed ) - 2 cups
Thick Curd - 2 cups
Sambar Powder - 1 1/2 tsps
Salt - 1 1/2 tsps
METHOD
1 . Peel and grate turmeric and keep aside .
2. Make onion paste , ginger paste and tomato puree separately and keep aside .
3. Heat 2 tbsps of oil and saute the turmeric gratings till it emanates a pleasant aroma and remove on to a plate.
4. Add the remaining oil in the same kadai and splutter mustards seeds and cumin seeds.
5. Add onion paste followed by ginger paste and fry till fragrant.
6. Add tomato puree and cook till the raw smell goes.
7. Blend in curd, Sambar powder and salt , and cook till the oil separates.
8. Add fried Turmeric gratings and stir well and cook for another two or three minutes.
Here is my simple recipe to make delicious curried stuffed eggplant also known as "Baingan Masala". This easy gluten-free and vegan curry has small baby eggplants stuffed with onion, ginger, garlic, and earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in under 20 minutes. The...
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