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Madras Lamb Curry
Calories554 Kcal
Protein34 g
Fat40 g
Carbs16 g

Madras Lamb Curry

South IndianNon-vegetarian9000 min

Though Madras lamb curry is not actually an authentic Indian dish, it is a popular western twist on lamb meat curries made in south India. Use traditional south...

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Ingredients
  1. 1 tsp. cumin seeds
  2. 1 tsp. poppy seeds/khus khus
  3. 6 peppercorns
  4. 6 cloves
  5. 3" piece of cinnamon
  6. 1 bay leaf
  7. 1 tsp. fennel seeds
  8. 2 tbsp. coriander powder
  9. 1 tsp. red chili powder
  10. 1/2 fresh coconut (flesh removed and cut into thin 2" long strips)
  11. 2 tsp. garlic paste
  12. 1 tsp. ginger paste
  13. 3 to 4 tbsp. vegetable, canola, or sunflower cooking oil
  14. 2 onions (chopped fine)
  15. 1 kg. lamb (cut into 2" chunks)
  16. 3 large tomatoes (chopped fine)
  17. 1 cup thick coconut milk
  18. Salt to taste
Directions
  1. Heat a griddle or flat pan on medium heat. Add the whole spices (cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns). Roast till spices get slightly darker and aromatic.
  2. Remove from heat and keep aside for 10 minutes. Grind to a fine powder in a clean, dry coffee grinder.
  3. Put the coconut slivers, garlic and ginger pastes, cumin and red chili powders, and the above-mixed spice powder into a food processor. Add 3 to 4 tablespoons of water and grind to a smooth paste.
  4. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often until the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
  5. Add the meat and fry till it starts to brown. Add the chopped tomatoes, coconut milk, and 1 cup of hot water. Season with salt to taste and stir well. Cook until the meat is soft. There should be a fair amount of thick gravy at this stage. If required, add hot water to maintain the amount of gravy as you cook.
  6. When the meat is done, turn off the heat and serve immediately.
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Indian Chicken Pilaf (Pulao)
Calories784 Kcal
Protein55 g
Fat32 g
Carbs68 g

Indian Chicken Pilaf (Pulao)

Indian cuisineNon-vegetarian2700 min

Strapped for time and still want to turn out a delicious, hot cooked meal? Look no farther! This Indian chicken pulao (pilaf) recipe is so easy to make. Pulao ...

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Ingredients
  1. For the Chicken:
  2. 2 pounds/1 kg boneless skinless chicken thighs (or breasts, cut into 1 1/2-inch chunks)
  3. For the Marinade:
  4. 1 tablespoon garlic paste
  5. 1 tablespoon ginger paste
  6. 1/2 teaspoon red chili powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon lemon juice
  9. For the Spices and Cooking:
  10. 3 tablespoons neutral oil (like vegetable, canola or sunflower)
  11. 3/4 teaspoon cumin seeds
  12. 6 to 8 whole cloves
  13. 6 to 8 black peppercorns
  14. 1-inch stick cinnamon
  15. 4 to 5 green cardamom pods
  16. 1 large or 2 small bay leaves
  17. 2 large onions (chopped finely)
  18. 1 tablespoon garlic paste
  19. 1 tablespoon ginger paste
  20. 3 large tomatoes (chopped finely)
  21. 1 1/2 teaspoons coriander
  22. 1 teaspoon ground ​cumin
  23. 1/2 teaspoon​ garam masala
  24. 1 cup unsweetened yogurt
  25. 2 cups rice
  26. 4 cups chicken stock
  27. 1/2 teaspoon salt (optional)
  28. 3 to 4 tablespoons fresh green coriander (finely chopped)
Directions
  1. Make the Marinade
  2. Gather the ingredients.
  3. In a large, nonmetallic bowl, whisk together 1 tablespoon each garlic paste and ginger paste, red chili powder, 3/4 teaspoon salt and lemon juice.
  4. Place chicken in the marinade, turning to coat the chicken well. Cling wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for 15 to 20 minutes while you prepare the remainder of the ingredients.
  5. Prepare the Rest of the Dish
  6. Put a large, deep, heavy-bottomed pan on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaves, and fry till aromatic.
  7. Now add the onions and fry till they just begin to turn golden.
  8. Add 1 tablespoon each of the garlic and ginger pastes and sauté for 1 to 2 minutes.
  9. Add the tomatoes, coriander, cumin and garam masala and sauté until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned.
  10. Now add the marinated chicken cubes and brown well. Stir often while browning to prevent burning.
  11. When the chicken is browned, add the yogurt and stir to mix well. Cook for 1 to 2 minutes.
  12. Add the rice and stir.
  13. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up.
  14. Turn off the heat and let the dish rest for 7 to 10 minutes with the cover on.
  15. Adjust the salt if necessary. Garnish with finely chopped fresh green coriander and serve chicken pulao with a green salad, yogurt or a raita and pickle.
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Easy Curried Indian Vegetables Recipe
Calories355 Kcal
Protein10 g
Fat6 g
Carbs69 g

Easy Curried Indian Vegetables Recipe

Indian cuisineVegan2100 min

If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of arom...

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Ingredients
  1. 1 tbsp. vegetable oil
  2. 1 tbsp. vegan margarine
  3. 2 cloves garlic (minced)
  4. 3/4 tsp. cinnamon
  5. 1/2 tsp. ground cardamom
  6. 1 1/2 tsp. ground cumin
  7. 3/4 tsp. turmeric
  8. 2 tsp. ground ginger
  9. 1/2 tsp. cayenne pepper
  10. 2 onions (diced)
  11. 4 tomatoes (chopped, or one 12-ounce can diced tomatoes)
  12. 3 carrots (sliced)
  13. 1 cup peas
  14. 2 potatoes (chopped into 1-inch pieces)
  15. 1/4 tsp. salt
  16. 3/4 cup water
Directions
  1. Gather the ingredients.
  2. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
  3. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
  4. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
  5. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
  6. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
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Punjabi-Style Chole Chickpea Curry Recipe
Calories238 Kcal
Protein11 g
Fat4 g
Carbs42 g

Punjabi-Style Chole Chickpea Curry Recipe

Indian cuisineVegan3900 min

There are few foods more North Indian than chole (pronounced chho-lay) or chickpea curry, and there are probably as many recipes for making chole as there are h...

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Ingredients
  1. 3 large onions (sliced thin, divided)
  2. 2 large tomatoes (chopped)
  3. 1 tablespoon ginger paste
  4. 2 tablespoons garlic paste
  5. 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
  6. 2 bay leaves
  7. 5 to 6 cloves
  8. 3 to 4 green cardamoms
  9. 5 to 6 peppercorns
  10. 1 teaspoon cumin powder
  11. 2 teaspoons coriander powder
  12. 1/2 teaspoon red chili powder
  13. 1/4 teaspoon turmeric powder
  14. 2 teaspoons garam masala
  15. 2 (15 1/2-ounce) cans of chickpeas
  16. Kosher salt (to taste)
  17. Water (enough to make a gravy)
  18. 1-inch piece of ginger (julienned)
  19. 2 tablespoons fresh coriander leaves (chopped fine)
Directions
  1. Gather the ingredients.
  2. Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic paste together into a smooth paste in a food processor.
  3. Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
  4. Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
  5. Add the remaining sliced onion and fry until light golden in color.
  6. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
  7. Add the dry, powdered spices—cumin, coriander, red chili, turmeric, and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
  8. Drain the water in the can from the chickpeas and rinse them well under running water.
  9. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything well.
  10. Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
  11. Simmer and cook covered for 10 minutes.
  12. Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
  13. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
  14. Serve hot and enjoy!
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Tandoori Paneer Tikka
Calories302 Kcal
Protein9 g
Fat24 g
Carbs16 g

Tandoori Paneer Tikka

Indian cuisineVegan9900 min

Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with veggies! This is a great dish to serve.

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Ingredients
  1. 3 tablespoons tandoori masala (homemade or store-bought, divided)
  2. 1/4 cup yogurt
  3. 5 to 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  4. Kosher salt (to taste)
  5. 1/2 pound paneer (homemade or store-bought, cut into 30 (2-inch) cubes)
  6. 1 large onion (cut into 1-inch square pieces)
  7. 1 red bell pepper (deseeded and cut into 2-inch cubes)
  8. 1 green bell pepper (deseeded and cut into 2-inch cubes)
  9. 2 tablespoons chaat masala (available at Indian grocery stores)
  10. Lemon juice (to taste)
  11. Garnish: lemon wedges
Directions
  1. Gather the ingredients.
  2. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste.
  3. Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours.
  4. Mix the remaining 1/2 tablespoon of tandoori masala with the onions to coat them well.
  5. Thread the marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
  6. Preheat your grill on medium.
  7. Place the paneer skewers on the hot grill and brush with a little cooking oil.
  8. Grill until the paneer is light golden and the onions are soft. Do not overcook, or the paneer will become rubbery.
  9. Remove onto a plate and sprinkle with chaat masala.
  10. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
  11. Enjoy!
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Parsi Brown Rice
Calories396 Kcal
Protein8 g
Fat1 g
Carbs87 g

Parsi Brown Rice

Indian cuisineVegan2100 min

Indian food is a combination of various flavours - salty, sweet, bitter, sour and hot. Ideally these flavors should not only balance within a dish but a good me...

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Ingredients
  1. 2 cups long grained Basmati rice
  2. 2 tbsps vegetable/sunflower/ canola cooking oil or ghee
  3. 1/2 tsp sugar (I usually use raw sugar)
  4. 5 black peppercorns
  5. 4 cloves
  6. 1 bay leaf
  7. 1" piece of cinnamon
  8. 2 large onions sliced very thinly
  9. 4 and a 1/2 cups hot water
  10. Salt to taste
Directions
  1. Gather the ingredients.
  2. Wash the rice in a sieve under running water until the water runs clear. Drain the rice thoroughly in the seive.
  3. Heat the vegetable/sunflower/ canola cooking oil or ghee in a deep, heavy-bottomed pan on a medium heat. When the oil is hot, add the sugar and cook until it caramalizes and turns dark brown and liquid. Stir frequently.
  4. Add the whole spices and fry till they release their aroma (or turn slightly darker).
  5. Add the sliced onions and fry until they are soft, translucent and starting to turn a pale golden colour.
  6. Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.
  7. Add the hot water and mix again.
  8. Bring to a boil and then reduce flame to a simmer.
  9. Cook this way till the water almost dries up.
  10. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.
  11. Turn off fire, cover and allow to rest for 5 minutes.
  12. Serve hot with Dhansak and Kachumbar salad.
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Chettinad Chicken Curry
Calories796 Kcal
Protein70 g
Fat48 g
Carbs23 g

Chettinad Chicken Curry

South IndianNon-vegetarian2100 min

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettina...

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Ingredients
  1. 1 tablespoon poppy seeds
  2. 1 teaspoon coriander seeds
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon anise seed/fennel seeds
  5. 3 red chilies (dry)
  6. 1 stick cinnamon (1 inch)
  7. 2 cardamom pods
  8. 3 cloves
  9. 1/2 cup coconut (grated)
  10. 2 teaspoons ginger paste
  11. 2 teaspoons garlic paste
  12. 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
  13. 10 to 15 curry leaves
  14. 2 large onions (sliced fine)
  15. 1 star anise
  16. 2 tomatoes (chopped fine)
  17. Optional: 1 teaspoon chili powder
  18. 1-kilogram chicken (a whole chicken cut into bits or leg or breast pieces)
  19. Salt (to taste)
  20. 2 teaspoons lime juice
  21. Garnish: chopped coriander leaves
Directions
  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  2. Mix the ginger and garlic pastes with this powder and keep aside.
  3. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  4. Add the spice paste and star anise and fry for another 2 to 3 minutes.
  5. Add the tomatoes and chili powder and stir well to mix all the ingredients.
  6. Add the chicken, cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Garnish with coriander leaves and serve.
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Vegetarian Indian Tofu Tandoori Recipe (Vegan Option, Gluten-Free)
Calories196 Kcal
Protein19 g
Fat11 g
Carbs10 g

Vegetarian Indian Tofu Tandoori Recipe (Vegan Option, Gluten-Free)

Indian cuisineVegan2400 min

Tofu marinates in traditional Indian tandoori spices and is grilled until crispy in this vegetarian grilled tandoori-style tofu recipe. The sauce is made from y...

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Ingredients
  1. 2/3 cup plain yogurt (or lemon, use a vegan non-dairy yogurt if you need this recipe to be vegan)
  2. 1 1/2 tbsp. lime juice
  3. 1 1/2 tbsp. tandoori spice blend
  4. 3/4 tsp. garlic powder
  5. 3/4 tsp. ginger powder
  6. 1/4 to 1/2 tsp. cayenne pepper (or to taste)
  7. 1/4 tsp. salt
  8. 1/8 tsp. black pepper
  9. 1 pound tofu (firm or extra-firm, one block, well-pressed, and chopped into cubes)
Directions
  1. Like most baked, fried, stir-fried tofu, and grilled tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
  2. Prepare the bamboo skewers by soaking them.
  3. Whisk together all ingredients, except tofu, until well combined. Add the tofu, covering well with sauce. Chill for at least 30 minutes; longer is better, turning once or twice to ensure tofu stays well-marinated.
  4. Transfer the marinated tofu to skewers, basting again with the tandoori sauce.
  5. Place on a pre-heated grill for 6 to 8 minutes, turning once or twice, until tofu is cooked and crisp.
  6. Pair these tandoori tofu skewers with fresh homemade cucumber raita.
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Sev Batata Puri
Calories272 Kcal
Protein9 g
Fat5 g
Carbs50 g

Sev Batata Puri

MaharashtrianVegan6600 min

India has a huge street food culture and every city, big or small, is home to street vendors churning out delicious, inexpensive food at little roadside stalls....

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Ingredients
  1. 250 gms all-purpose flour
  2. 4 tbsp ghee
  3. 1 tsp onion seeds
  4. Salt to taste
  5. Vegetable/canola/sunflower cooking oil to deep fry
  6. 5 large potatoes, boiled, peeled and chopped into tiny pieces
  7. 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
  8. 2 onions chopped very fine
  9. 2 medium-sized tomatoes chopped very fine
  10. 2 cups fine Sev (gram flour vermicelli)
  11. 2 tsp red chili powder
  12. 3 tsp powdered black rock salt
  13. 2 tbsps cumin seeds, gently roasted and powdered
  14. Fresh finely chopped coriander leaves for garnish
  15. 1 cup Tamarind Chutney
  16. 1 cup Mint-Coriander Chutney.
Directions
  1. Gather the ingredients.
  2. Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes.
  3. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth.
  4. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use a circular cookie cutter (2-3" diameter) to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
  5. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Puris a few at a time and fry till crisp and pale golden.
  6. Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
  7. To serve, first assemble all the ingredients within easy reach - Puris, toppings and chutneys - arrange 5-6 Puris per person, on a plate.
  8. Put a little potato, chickpeas, onion and tomato on each Puri. When all are done in this way, drizzle a teaspoonful each of Tamarind Chutney and Mint-Coriander Chutney on each Puri.
  9. Sprinkle a handful of Sev all over the Puris in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve quickly to avoid the Puris getting soggy.
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Malai Prawn (Creamy Prawn Curry)
Calories499 Kcal
Protein43 g
Fat31 g
Carbs16 g

Malai Prawn (Creamy Prawn Curry)

RajasthaniNon-vegetarian2400 min

This creamy prawn curry is a north Indian delicacy eaten with traditional jeera rice. Sometimes called Chingri Malaikari, or Malai for short, this is now eaten ...

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Ingredients
  1. 2 large onions
  2. 3 tomatoes
  3. 2 green chilies
  4. 3 tablespoons vegetable cooking oil
  5. 1 tablespoon ginger paste
  6. 2 tablespoons garlic paste
  7. 1 tablespoon garam masala
  8. 2 teaspoons coriander powder
  9. 1 teaspoon cumin powder
  10. 2 cups coconut milk
  11. Salt
  12. 2 pounds large ​prawns (also called tiger prawns)
  13. 3 tablespoons single cream
  14. Garnish: fresh coriander leaves.
Directions
  1. Gather the ingredients.
  2. Grind the onions, tomatoes, and green chilies into a fine paste in a food processor.
  3. Heat the oil in a pan and add the paste. Fry for a minute.
  4. Add the ginger paste and garlic paste and fry for another minute.
  5. Add the garam masala, coriander, cumin, and the chili paste and cook until the oil begins to separate from it.
  6. Add the coconut milk and bring to a boil. Add salt to taste.
  7. Add the prawns and cook for another 2 minutes.
  8. Turn off the fire and stir in the cream.
  9. Garnish with coriander leaves and serve with jeera rice or plain boiled rice.
  10. Serve and enjoy!
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Vegan Paneer Cheese
Calories120 Kcal
Protein12 g
Fat5 g
Carbs7 g

Vegan Paneer Cheese

PunjabiVegan1680 min

Every once in a while, we come up with something so good that it impresses us so much, and we just want to shout it from the rooftops. This vegan paneer substit...

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Ingredients
  1. 2 tbsp. water
  2. 1 tbsp. nutritional yeast
  3. 1 tsp. Dijon (or whole grain mustard)
  4. 3/4 tsp. onion powder
  5. 1/2 tsp. garlic powder
  6. 1/4 tsp. salt
  7. Optional: 1/4 tsp. curry powder
  8. 1 block tofu (firm or extra-firm, well-pressed and chopped into 1-inch cubes)
  9. 2 tbsp. oil (more or less as needed for frying)
Directions
  1. Make sure your tofu is well pressed before beginning. Not sure what that means or how to do that? See this simple step-by-step guide for how to press tofu.
  2. In a small bowl, whisk together all the ingredients except for the tofu until smooth and creamy.
  3. Add the tofu, and coat well with the sauce. Allow marinating in the refrigerator for at least 20 minutes.​
  4. Heat a bit of oil in a saute or frying pan. Add tofu, coating with any extra sauce, to make sure all the sauce is used, and fry for 3 to 4 minutes on each side until golden.
  5. Use your tofu paneer "cheese" as a substitute in any Indian recipe that calls for paneer.
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Vegan Red Lentil Indian Sambar
Calories436 Kcal
Protein21 g
Fat9 g
Carbs74 g

Vegan Red Lentil Indian Sambar

South IndianVegan4500 min

Sambar (sometimes spelled sambhar) is a popular vegetarian Indian food dish, that is also vegan as well. It's made with red lentils, mustard seeds, onion, and f...

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Ingredients
  1. 1 cup red lentils
  2. 3 1/2 cups water
  3. 2 tablespoons cold-pressed canola oil
  4. 1 teaspoon black mustard seeds
  5. 1 onion, chopped
  6. 4 cloves garlic, minced
  7. 2 hot green chilies, seeded and minced
  8. 1 teaspoon grated ginger
  9. 1 (14 1/2-ounce) can diced tomatoes, drained
  10. 2 1/2 teaspoons sambar powder (see note below)
  11. 1/2 teaspoon ground coriander
  12. 1/4 to 1/2 teaspoon cayenne
  13. 1/4 teaspoon ground cumin
  14. 1 teaspoon salt
  15. 1 cup carrots, chopped
  16. 1 cup cauliflower, chopped
  17. 1 cup green beans, cut into 1-inch pieces
  18. 1 cup eggplant, chopped
  19. 1 tablespoon fresh lime juice
  20. 1/4 cup cilantro, chopped
Directions
  1. Gather the ingredients.
  2. Combine the lentils and water in a pot and bring to a boil.
  3. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
  4. Heat the oil in a skillet over medium heat. Add the mustard seeds.
  5. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened - about 5 minutes.
  6. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.
  7. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft - about 20 minutes. If the mixture becomes too thick, add more water.
  8. Stir in the lime juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
  9. Serve and enjoy!
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