Tag Archives: fitness

SPicy Dal with Coconut milk

I can eat dal anytime, anywhere. As a soup by itself, with rice or quinoa, or with rotis. My non-Indian friends are always surprised with the number and variety of dals that we make. In fact, about a week ago, I was orienting a friend through the aisles of a newly opened Indian super market and she was shocked at the colors and shapes of the lentils (dals) that flooded the aisles. This particular dal is one I make regularly in the Instant Pot. The melding of the dal with the spiciness of the chillies and ginger, the sweetness/tartness of the tomatoes, and the creaminess of the coconut milk, just create a dish that is packed with flavors. While the list of ingredients appears to be long, you will still come out with a pretty good dal even if some of the spices are missing.

Ingredients:

  • 1/2 cup tur dal, washed a few times and set aside
  • 2 tsps cooking oil (I used canola)
  • 2 tsps mustard seeds
  • 2 tsps cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp asafetida
  • 2 inch piece ginger, finely chopped
  • 7 green chilies, four finely chopped, three slit lengthwise
  • 1 sprig curry leaves
  • 3 medium sized tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tsp brown sugar
  • 2 tsps salt
  • 1/2 cup coconut milk
  • 1.5 cups water

How to:

1. Turn on the Instant Pot and set to Sauté function

2. Add the oil to the Instant Pot and when it is hot, add the mustard seeds, cumin seeds, fenugreek seeds, asafetida, ginger, green chilies and curry leaves. Sauté for a minute, till the mustard seeds stop crackling.

3. Add the tomatoes, turmeric powder, brown sugar, and salt and sauté for a couple of minutes.

4. Set the Instant Pot to Pressure Cook Mode, add the tur dal, the coconut milk, and 1.5 cups water to the tomato mixture and cook at full pressure for 15 minutes. After that, let the pressure release naturally for ten minutes.

5. Move the pressure valve to the release position and let any remaining pressure release. Once all the pressure has been released, open the lid. You can now either smash the dal with a spatula against the wall of the cooker or run a hand blender once or twice.

6. Serve with rice or quinoa or rotis.

Enjoy!

Cheers to a sweet indulgence that breaks no “keto” rules

Yesterday afternoon, my husband and I were at Saravana Bhavan for lunch.  Me hankering for my favorite combination platter, him scanning for his keto friendly options.  And when my plate came with sheera (a cream of wheat dessert), he was not a happy camper.  It was like a three-year-old who wanted to have the same dessert, but his disciplined nature would not allow him to!

Back home, I kept hearing the little groans of wanting a similar dessert.  So, with the ingredients in our pantry and fridge, I whipped up these almond dessert cups.  He loved them and of course, I was happy that they were ready in about 20 minutes (minus the refrigeration time, if you prefer it cold).

Ingredients:

  • 1.5 cups milk (I used 2% since that’s what I had at home)
  • .5 cup heavy cream
  • 1.5 cups almond flour
  • 1 cup allulose (you could use erythritol)
  • 1 tsp cardamom powder
  • 2 tsp sliced almonds (plus a few more for decorating)
  • 4 tsp ghee

How To:

1. Pour the milk and heavy cream into a heavy bottom pan and warm the mixture ever so slightly over a low flame.

2. Turn off the stove, sprinkle the almond flour, allulose, and cardamom powder into the milk/cream mixture and mix thoroughly with a wooden spoon or spatula.

3. Turn the stove back on, add the ghee and keep stirring the mixture at medium heat till it thickens and is the consistency of thick glue (about 15 minutes).

4. Turn off the stove and portion the dessert into six little cups and top with the remaining almonds.

Enjoy!

PS.  You can have it warm or serve it cold after sticking it in the fridge for an hour.

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

  • 1 kohlrabi, peeled and sliced into french fry size sticks
  • 1 tbsp olive oil
  • Salt to taste
  • Paprika or hot chilly powder to taste

How To:

1. Preheat over to 420 degrees Fahrenheit.

2. Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

3. Spread in a single layer on a baking sheet and stick it in the oven.

4. At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

5. Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!