Tag: kidney beans

Sapna4 Comments

Instant Pot Kali Dal

**Original blog posted March 2020.  Updated March 2022**
Kali dal is a very popular Punjabi dish and one of those comfort food meals that my husband has grown up with.  It has also become one of Sanaya’s favorite comfort foods too so of course I had to find a way to perfect this recipe for both of them.  I would say this recipe rotates in our house at least every 2 weeks.

I love it for its nutritional content, loaded with protein, fiber and low in carbs and calories.  With all the rainy days we’ve had recently, this is one recipe I can’t pass up.  An easy, one-pot meal, this goes great with naan or rice.

Yep, I put a ton of jalapeños as a garnish.  Traditionally, it’s cilantro. But, it actually tasted good with the extra jalapeños on top!
A while back, we had a potluck and playdate with my friend Janani and her family.  I don’t remember what I made, but I do remember that both my husband and I fought for the last bite of her dal.  It was A-MA-ZING!  It had a burst of flavor to it that we were both impressed and he actually said it was one of the best dals he has had in his life…. that’s huge coming from a Punjabi!

Most recipes of this specific dal have a basic of three spices, and I’ve found pretty simple in flavor.  Works great for many but Janani’s recipe just had this burst of flavor, you didn’t want to stop eating it.

I begged her for her recipe, tried making it and failed.  I tried a few more times to the point my hubby was actually sick of seeing dal…….oops.  So I went to Janani’s house, had her tell me exactly what to do while I made it with her watching over me.  I’ve been using her recipe ever since, however, I did make a few changes to it.  I know, I know, why?  I changed a little of the technique on which ingredients she cooks in what order, and changed the ratio on some of the basic spices but they are all there.  The changed version is what I have listed below but if you’re interested in her original version, message me and I will send it to you.

When I talked to Janani about her recipe, that’s when I figured out it’s the spices and the amount of tomatoes that she uses which give the dal its integrity in flavor.  You really need to try out this recipe.  It’s so delicious!
If you don’t have an instant pot, follow the same instructions for a slow cooker and set slow cooker time for 8 hours.

Instant Pot Kali Dal

Instant Pot Kali Dal
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Sapna
March 22, 2022
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

Instructions

  1. Mix the lentils and kidney beans together, wash them 2-3 times then leave water in to soak while you prepare the gravy.
  2. Set instant pot to sauté mode.
  3. Add oil and let heat up. Add hing and let it bloom for 30 seconds.
  4. Add in the onions and sauté 5-7 minutes until translucent.
  5. Add in 1 Tbsp each of ginger and garlic. Mix well and cook for 1-2 minutes.
  6. Add in the tomatoes, coriander powder, dry mango powder, cayenne pepper and ½ tsp of salt. Mix well and cook for 8-10 minutes until the tomatoes have mostly melted and the spices have cooked through.
  7. Drain the water from the lentils/beans. Add them to the gravy along with remaining ½ Tbsp of ginger and garlic, and ½ tsp of salt. Mix well, and cook for another 3-5 minutes.
  8. Add 3 cups water and cover the instant pot lid with vent in sealing position. Turn off the instant pot and change setting to pressure cook or manual setting.
  9. Set time for 45 minutes. When the time is done, release the pressure, open the lid and mix the dal.
  10. On med heat, in a small pan, heat ghee. When it’s melted and heated, add in cumin seeds and garam masala. Let them splutter and bloom for 30 seconds then add to the dal.
  11. Mix everything and change setting on instant pot to sauté for 2-3 minutes.
  12. Serve hot with rice or naan. Enjoy!

Tags

canbevegantoo,
comfort food,
dal,
Fiber,
Health,
Healthy,
Indian,
instantpot,
Kid Friendly,
kidney beans,
Protein,
rajma,
soup,
Tomatoes,
urad dal,
vegetarian
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Pasta Salad

A while back, my aunt and her family came over for dinner and she brought this pasta salad. I never was a big pasta salad person because they usually have too much mayo, not enough flavor, and are just too uninspiring for me.

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So I tried her pasta salad because I didn’t want to be rude. I should’ve known. My aunt is a pretty amazing cook and I don’t know why I ever doubted her abilities with even a pasta salad. Ever since I’ve started making this salad, I’ve had to remind myself I can’t eat it for every meal …. or can I? It’s just so delicious, healthy, and fresh!

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There’s crunch from the bell peppers, sweet from the juicy, plump raisins which take in all the juices of the dressing, and a hint of spice from the cayenne.

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I’ve altered it slightly, but like my aunt says, there is no wrong way to make this – it’s that easy and delicious!
One of the changes I made is adding pan roasted corn seasoned with paprika. This makes for a delicious side for any meal, and a great addition to this pasta salad.

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I changed up the dressing ratio slightly too. I added a little more yogurt to the mix as it makes the raisins more plump.

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This recipe is great for big gatherings, potlucks and summer BBQ parties. I tend to make it the day before because as it sits in the fridge cooling, the dressing saturates into the pasta emphasizing all the spices in every bite you take.

From my kitchen to yours, I hope you enjoy this salad as much as I do. Try it out and let me know!

Ingredients:
1 lb package of rotini pasta
1 orange bell pepper, diced
1 red bell pepper, diced
1 14oz can of black olives, drained, rinsed and sliced
1 14oz can of garbanzo beans, drained and rinsed
1 14oz can of kidney beans, drained and rinsed
3/4 cup raisins
1 ½c corn
2 tsp salt
1 tsp black pepper
3 tsp cayenne pepper
1 Tbsp EVOO

For the dressing:
2 ½c yogurt
1 c light mayo
1 package Italian seasoning

Directions:
Cook pasta per package instructions.
While you’re boiling your pasta, dice up the bell peppers, cucumbers, slice up the olives, and drain/rinse the beans.
On the side, heat up the oil and add in the corn. Sauté for about 5-7 minutes, then add in the salt, pepper and paprika. Mix well, turn off the stove and let cool to room temp.
Once the pasta is cooked, drain and rinse with cold water.
In a large mixing bowl, combine the pasta, all the veggies, the beans, the cooked corn, and raisins.
In a small mixing bowl, combine the yogurt, mayo, cayenne pepper and Italian seasoning. Whip it until the dressing is a creamy consistency; add it in with the pasta and veggies and mix well. Taste and adjust salt and pepper per your flavor profile.
Refrigerate at least 3 hours or overnight. Serve cold.

Sapna1 Comment

Hearty Veggie Soup

With the weather so cold out, and rain falling non-stop, I love turning to a comforting bowl of hot soup. My hearty veggie soup is a classic that I enjoy so much each time I make it. I usually make a large batch that lasts me a few days. With plenty of carrots, celery, potatoes and kidney beans, I hope you enjoy it as much as I do…….

Hearty Veggie Soup

Heat 1 tbsp EVOO in a pot over medium heat. Add in the garlic and roast for 30 seconds.

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Then add in the red onions and saute for about 30 seconds.

finely chopped onions

Add in the potatoes, celery and carrots. I usually leave my potatoes in a bowl of water once they’re chopped until I’m ready to use them; this washes out a lot of the starch in potatoes.

Veggies

Add tomato paste and mix well. Add kidney beans.

Kidney Beans

Add veggie broth, 1 cup of water, and mix well. Season with basil, oregano and salt. Allow soup to boil then reduce to low heat and simmer for 30 minutes or until the veggies are tender. Stir occasionally so the veggies don’t settle to the bottom. Garnish with basil leaves and serve hot.

Soup

Ingredients:

1 Tbsp EVOO
4 med red potatoes
5 carrots, peeled and sliced
1 stalk celery, sliced
2 (16oz) cans veggie broth
2 Tbsp dried basil
1 Tbsp dried Oregano
1.5 tsp salt (or to taste)
1/2 red onion, finely chopped
3 cloves garlic, minced
1 (6oz) can tomato paste
1 (15oz) can red kidney beans, drained and rinsed
1 c water

Directions:

Heat 1 tbsp EVOO in a pot over medium heat. Add in the garlic and roast for 30 seconds. Add in onions and saute for 30 seconds. Add in the potatoes, celery and carrots. Add tomato paste and mix well. Add kidney beans. Add veggie broth, 1 cup of water, and mix well. Season with basil, oregano and salt. Allow soup to boil then reduce to low heat and simmer for 30 minutes or until the veggies are tender. Stir occasionally so the veggies don’t settle to the bottom. Garnish with basil leaves and serve hot.