ENTREES

---

Dal Fry - Tuvar Dal or Pigeon Pea is filled with proteins, carbs and fiber and provide a lot of health benefits. 

Time Taken: 30 mins

Servings: 4

Vegan: Yes  

 Check the contents for ready mixes   

Ingredients:

• Rice - 2 cups
• Pigeon Pea lentil (Tuvar Dal) - 2 cups
• Onion - 1
• Garlic pods - 2
• Green Chilies - 2
• Tomatoes - 2
• Cilantro - 1 cup
• Cumin - 1 tsp
• Mustard Seeds - 1/2 tsp
• Chickpea split lentil - 1/2 tsp
• Salt to taste
• Black pepper powder - 1/2 tsp
• Lemon juice - 2 tsp
• Water - 4.5 cups
• Olive oil - 2 tsp

How to Make:

• Cook rice with 2.5 cups of water in a rice cooker. Keep it aside.
• Cook tuvar dal (yellow lentil) with 2.5 cups of water in a rice cooker. Keep it aside.
• Wash and chop cilantro leaves, garlic pods.
• Dice onions, tomatoes.
• In a pan, add olive oil and heat a little.
• Add cumin, mustard seeds, green chilies, chickpea lentil and roast a bit.
• Add chopped onions, garlic, tomatoes and sauté 5 mins.
• Add salt and black pepper powder
• Add cooked lentil, add 2 cups water and mix well.
• Cook for 5 more minutes until it comes to a boil.
• Transfer to a serving plate.
• Garnish with cilantro.
• Serve with cooked rice.

Pineapple Fried Rice - The flavors of Jalapeños and pineapple makes the dinner a special one for anybody.

Time Taken: 30 mins

Servings: 2

Vegan: Yes  

 Check the contents for ready mixes   

Ingredients:

• Pineapple- 1/2
• Jalapeños - 1
• Green chilly - 4
• Green bell pepper - 1
• Red bell pepper - 1
• Red Rice - 2 cups
• Salt to taste
• Black pepper powder - 1/2 tsp
• Lemon juice - 2 tsp
• Soy sauce - 1 tsp
• Water - 2.5 cups
• Olive oil - 2 tsp
• Cashews - 12

How to Make:

• Cook Red rice with 2.5 cups of water in a rice cooker. Keep it aside.
• Roast cashews and keep it aside.
• Wash and chop Jalapeños or chilly, green and red bell peppers and pineapple and keep it aside.
• In a pan, add olive oil and sauté chopped Jalapeños or chilly, green and red bell peppers.
• Add salt, black pepper powder and lightly give a quick stir.
• Add half of the chopped pineapple pieces and stir it again.
• Cook for 3 more minutes.
• Add soy sauce, lemon juice, add cooked rice and mix, close the lid of the pan and keep it on low for 10 mins.
• Garnish with green peas and serve hot with Thai yellow curry.

Thai Massaman Curry - Just add tofu and boiled potatoes and spices to make this delicious curry that can be served with jasmine rice or brown rice.

Time Taken: 30 mins, Servings: 2, Vegan: Yes 

Check the ingredients on the store bought curry paste.

Ingredients: 

• Potatoes - 2
• Tofu - 1 lb
• Carrots - 1/2
• Green Pepper - 1/2
• Red Pepper - 1/2
• Yellow Pepper - 1/2
• Red chilly powder - 1tsp
• Thai Masamman curry paste
• Green chilies- 4
• Red chilies- 4
• Corn starch - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Water 3 cups
• Olive oil - 2 tsp
• Coconut Milk - 1 can
• Peanut butter - 2 tsp

How to Make: 

• Wash and slice all vegetables lengthwise to about an inch each.
• Dice tofu to bite size pieces and sauté or bake it separately for 15 mins.
• In the meantime, take a pan, take 2 tsp oil, and sauté all veggies and green chilies for 5 mins.
• Add the finely chopped green and red chilies..
• Add 2 tsp of Thai masamman curry paste and turmeric powder.
• Add a tsp of chilly powder and salt to taste.
• Sauté another 5 mins.
• When tofu is ready, add it to above veggie mixture and mix well.
• Add corn starch mixing it with half cup water.
• Add the remaining 2.5 cups of water, coconut milk, peanut butter and boil 5 mins.
• Serve hot with Jasmine rice or brown rice.

• Try our Thai Yellow Curry 
• Add Pineapple Fried Rice and fresh bread to complete the meal.

BisibeleBaath is a one pot dish that can be prepared in Instant Pot or Pressure Cooker and enjoyed anytime, with very little effort. It is rich in nutrition with brown rice and  Tuvar Dal or Pigeon Pea and full of proteins, carbs and fiber and provide lot of health benefits. 

Time Taken: 30 mins

Servings: 4

Vegan: Yes  

 Check the contents for ready mixes   

Ingredients:

• Brown Rice - 2 cups
• Pigeon Pea lentil (Tuvar Dal) - 2 cups
• Carrots - 1
• Green Beans - 10
• Chayote Squash - 1
• Tomatoes - 2
• Potatoes - 2
• Cilantro - 1 cup
• Cumin - 1 tsp
• Mustard Seeds - 1/2 tsp
• Bisibelebaath Spices - 3 tsp
• Salt to taste
• Black pepper powder - 1/2 tsp
• Water - 5 cups
• Olive oil - 2 tsp
• Curry leaves - 10
• Peanuts - 1/2 cup (optional)

How to Make:

• Wash rice and lentil. Keep it aside.
• Wash and chop all veggies to one inch thickness.
• To the instant pot or pressure cooker container, add cut veggies and sauté 5 mins.
• Add washed brown rice, lentil.
• Add salt, spices and black pepper powder
• Add 5 cups water and mix well.
• Cook with pressure cooker, rice setting, about 12 mins.
• Let the pressure out naturally.
• In a pan, add olive oil and heat a little.
• Add cumin, mustard seeds, curry leaves, 1/2 of cilantro leaves and roast a bit.
• Add this tempered mix to the cooked bisibelebaath.
• Transfer to a serving plate.
• Garnish with cilantro.
• Serve hot with raita and chips.

Tofu Fry is full of plant based protein and is rich in nutrition and can be enjoyed with brown rice.

Time Taken: 20 mins

Servings: 4

Vegan: Yes  

 Check the contents for ready mixes   

Ingredients:

• Tofu - 1 lb cube
• Onion - 1
• Cumin - 1 tsp
• Oil - 2 tsp
• Salt to taste
• Chile Powder - 1 tsp
• Cilantro - 1/4 cup
• Sesame Seeds - 1 tsp
• Roasted Peanuts (optional) - 4 tsp

How to Make:

• Wash and chop tofu into bite size cubes.
• In a pan, add olive oil and heat a little.
• Add cumin, sesame seeds, 1/2 of cilantro leaves and roast a bit.
• Add the chopped tofu and cook until soft to the bite.
• Add salt and chili powder.
• Cook on low flame for 10 mins, stirring lightly every 2 mins.
• Transfer to a serving plate.
• Garnish with cilantro and roasted peanuts.
• Serve hot with brown rice.

Yogurt Rice is a very cooling and healthy delight to conclude any meal.

Time Taken: 30 mins

Servings: 4

Vegan: Yes

Ingredients:

• Cilantro leaves - 1/4 bunch
• Green Chilly - 1
• Rice - 1 cup
• Salt to taste
• Water - 3.5 cups
• Olive oil - 2 tsp
• Non-dairy yogurt like soy yogurt - 2 cups

How to Make:

• Cook one cup rice with 2.5 cups of water in an instant pot or pressure cooker. Keep it aside.
• Wash and chop cilantro leaves and green chilly.
• Add 1 tsp olive oil to a pan and roast chilly. 
• Add cooked rice and salt. Mix briskly to make a semi paste.
• Add 1/2 cup of water and mix well.
• When it is at room temperature, add chopped cilantro leaves and roasted chilly.
• Add non-dairy yogurt. Mix well, adjust salt, consistency and serve.

• Note: Traditional recipe calls for dairy yogurt. Here, the recipe is a Vegan version substituted with non-dairy yogurt.

• Feel free to try the original non-vegan version with dairy-yogurt.