Indian As Apple Pie

Punjabi Moong Dal Simplest of Simple Yellow DalPressure Cooker Size: 3Q or largerWarm Up: 14 minutes. Cook: 3 minutes. Cool Down: 10 minutes natural release, then manual releaseTOTAL: 27 minutes plus manual release timeMakes: 5 1/2 cups 2 teaspoons oil or ghee1 pinch hing (asafoetida) (optional)1 teaspoon cumin seeds½ teaspoon turmeric powder2 tablespoons chopped yellow or red onion1 tablespoon ginger, grated or minced2 cloves of garlic, grated or minced½ - 3 Thai, Serrano, or cayenne chiles, stems removed and minced1 teaspoon garam masala1 teaspoon red chile powder or cayenne pepper2 teaspoons salt1 cup duhli moong dal (dried, split, and skinned...

Chana Masala is a classic. And now, my recipe from page 85 of my updated first book, The Indian Slow Cooker, has been perfected for the Instant Pot. I've given you ingredients and instructions for 1 cup of chickpeas. I'm excited I got to this in the midst of a nutty high-energy dog, 2 teens going stir crazy at home, and 3 sets of contractors in and out of my home on any given day. Sigh. To get a head start, purchase or make my Chana Masala blend. It's a classic spice made slightly tart with dried pomegranate seeds and green mango...

I added Black Bean Soup to my updated book, The Indian Slow Cooker, to showcase how you can ramp up the taste and add nutrition in unexpected ways. I added cumin seeds and turmeric to a classic Mexican soup and an extra layer of flavor by roasting the jalapeno pepper and corn. Cumin is used quite a bit in Mexican cuisine, but turmeric is not. You'll find the slow cooker recipe on page 48 of my book. And now, I've made the same soup successfully in my Instant Pot. My goal was to translate the 3 cups of dried beans I...

I HAVE NEVER MET A BEAN SALAD I DIDN'T LOVE. This recipe is just such a wonderful combination of tartness, sweetness, and crunch. The black beans offer up the perfect backdrop to it all. Get creative and make your own favorite combination. Maybe add grilled cactus or dried cherry. No corn? No problem. Try some edamame to boost the protein even more. I like to have this on hand as a plant-based addition to quick nachos in the toaster oven or as a layer to quesadillas. I even will add a spoonful to guacamole to give it that earthy black bean...

I SEARCHED FOR AN EASY MEXICAN BLACK BEAN INSTANT POT RECIPE.  I couldn't find one, so I decided to start testing myself. Now, there are plenty of recipes out there. They all start with 'perfect', 'easy', 'fast', 'no soak', 'simple', magic' or something to that effect. Most are not. And, they all come down to one simple mantra. If you are going to make black beans in your electric pressure cooker - whether you soak them or not - the entire process will take you at best a little less than an hour. By entire, I mean from point of...

NOTHING SCREAMS JULY 4TH AND PICNIC LIKE A POTATO SALAD.  Why this Fourth of July when we'll be home and social distancing rather than celebrating with friends and watching fireworks on the lakefront, I wanted to make a large batch of homemade potato salad. We might as well make the best of it, right? What's slightly different about this are the spices I used. I added lemony coriander powder and a light tarka with mustard seeds. Most Indian-spiced potato salads go for the 'traditional' Indian spices like garam masala, cumin seeds, and curry powder. I'm not digging them, largely because...

I NEVER MET A FRENCH FRY I DIDN'T LIKE - NOW I HAVE ONE I CAN EAT ... ... because these fries are baked. And, with the extra spices, they are as good - if not tastier than their fried counterparts. I promise. My flavor and spice bar are extremely high - so take it from me and my two teenagers. They critiqued me until I perfected my fry technique. A few things I've learned that helped: Always soak your potatoes in cold (add ice cubes) water for at least 30 minutes. This pulls out the starch and helps you...

WHEN I CRAVE EGG SALAD I MAKE THIS - DELISH AND SATISFYING.  I've talked about eggless egg salad or mock egg salad on this blog before and in my second book, Vegan Indian Cooking, page 206. Here, I've tweaked the recipe yet again, adjusting the amount of mayo and the spices. A layer of coriander powder or ground coriander seeds will give you an irresistible lemony twist. Coriander is the spice of the week in our #30DayChallenge with Ink & Volt. Click here to download our worksheet to help you get motivated to cook three new recipes every week in...

ONE OF MY FONDEST FOOD MEMORIES STARTS IN THE FREEZER AISLE.  It's a frozen veggie pilau. Not even fancy veggies. Just that nondescript bag of diced carrots, corn, green beans, peas, and lima beans. Likely the one that you have incurring freezer burn in your own icebox at the moment - and even more likely the bag you skip over when you go for the more sexy frozen veggies available today. Growing up in the 70's and 80's in Pennsylvania - that was pretty much all that was there. And, it was perfectly paired with basmati rice in many Indian-American...

DO YOU HAVE A FAVORITE SOUP RECIPE? THIS IS MINE.  There is something so addictive about white bean soup. Maybe it's just me. My family actually makes fun of me over my obsession. Though, when I serve it to them they just as easily gobble it up. I find white beans at once comforting and filling. This recipe started with an Italian White Bean recipe from one of the official Instant Pot cookbooks, but I quickly adapted it to my own tastebuds. I found that I prefer not to add as many greens as the original recipe calls for and...