We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.
Soya Thongba – A Manipuri special mild curry prepared with soy chunks, potatoes, and green peas. This milk-based gravy requires only minimal spices and goes well with rice, roti, and poori. (My personal favorite is with naan). Check out how to prepare this simple Manipuri dish on instant pot and also in the traditional stove top method. Don’t miss the short video that explains how to make this dish in the instant pot.
After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.
Rajma Gogji / Razma Shalgam – a special winter recipe from the land of Kashmir prepared with Kashmiri red kidney beans and turnip. This vibrant and delicious gravy with the flavors of Kashmiri masala, pairs well with rice. Check out how to make this simple no onion no garlic, vegan curry in the Instant Pot and Pressure Cooker.
Today I am going to share a traditional recipe that is quite popular in Bihar, Jharkhand, Orissa, Assam, and Bengal of course with its own variation. The one that I am going to share is the Bihari version. It is the Kala channa Ghugni or the black chickpeas stew. Traditionally it is served with puffed rice as an evening snack but what I learnt was you can serve this with roti, poori, and any other Indian bread too. Check out my simple instant pot version of the Bihari/Jharkhand Ghugni.
Kwati – A nutritious and a flavorful mixed bean stew perfect during any season. Yes, that’s what I am going to share today, a Sikkim /Nepam fame recipe. You can make this seven bean soup/stew well ahead for your work week or party/potluck. Here is quick instant pot version of the same with video instructions.
Finally a dal recipe from Central India. :-) Today I am going a share a famous recipe from Madhya Pradesh. It is the Dal Bafla – the not-so-distant cousin of Dal Baati. We prepare the bafla (baked wheat rolls) and dal separately and then assemble them. Check out the detailed recipe with stepwise pictures below.
We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.
Welcoming you all to the 12th day of this “Protein Rice Series.” Today I am going share a Bihari/Jharkhand style Dal Palak recipe popularly known as Dal Sagga prepared with spinach and mixed dals with the flavors of carom and cumin seeds. This dal is yet another No Onion No Garlic, Vegan and gluten free dal recipe.
Matki Usal or Matki chi Usal – This traditional Maharashtrian dish is a spicy stew prepared with sprouted moth beans. It is loaded with a lot of nutrients. Thanks to the moth beans sprouts. There are different ways to make this usal. Check my version of preparing the usal with Maharashtra’s signature spice – the goda masala, and of course in Instant Pot. :-)