Staff at Sikh Dharma International share their favorite recipes for health, immunity and coziness during quarantine. Enjoy!
Green Chile Oatmeal (serve with warm tortillas and add milk – regular or plant based if you wish)
Yogurt Curry (leave off the chilies and jalapenos for a less spicy version)
Curried Pumpkin and White Bean Stew
Swiss Chard Quinoa and Red Lentil Soup
Scrambled Tofu and Green Onions
Leave a Reply
5 thoughts on “Recipes for Health and Coziness”
Sat Nam, what about your Dahl recipe? Love to hear how you do it in the instapot.
I just did a search online for “daal recipe for instapot”. Sorry I didn’t keep the one I used!
OngKar Kaur Khalsa says:
Sat Nam Kalyani, this shared as part of our “cozy tips” for families… not as a specific recipe. She just searched online for an “instapot dahl recipe”. If you find a good one, let us know! :)
KartaPurkh S Khalsa says:
Recipes! I have attached a recipe for Ginger Curry which is a staple here in Kansas City for cold weather langhars. I also have recipes for Lemon Rice and for Black Garbanzo Beans.
GINGER CURRY RECIPE
In a large pot, which is enough for at least 20 people:
Mince 1 lb of fresh GINGER (not powder)
Dice 2 largish ONIONS
Blanch 4 large TOMATOES (or 8 small ones to peel the skin off)
1 generous cup of GHEE
Salute the GINGER for several minutes. Add the ONIONS and saute both until the ONIONS are brown or clear (cooked). Stir often.
Add two large Tablespoons of TUMERIC. Be very careful not to burn the spices, you may need to turn the flame down a bit.
Add: 1 Tablespoon CUMIN POWDER, 2 BAY LEAVES, 2 tablespoons GARLIC POWDER, 1 tablespoon of SALT, 1 tablespoon of BLACK PEPPER, 1 tablespoon of GARAM MASALA, 1 teaspoon of NUTMEG; 1 teaspoon of CINNAMON. It will give off a lovely fragrance. Let this cook together for several minutes before adding the peeled TOMATOES which will break down into a sauce consistency.
1 cup of GARBANZO or BESAM FLOUR and mix with about 3 cups of WATER (in a blender if you don’t want to fuss with lumps). Add the watery mix to the sauce. Then add a quart (4 cups) of YOGURT. After adding to the fragrant cooking masala mix, then add another quart of YOGURT mixed with an equal amount of WATER, then add another quart of YOGURT.
The result will be a nice golden color as the GARBANZO/BESAM/GRAHAM thickens the mix. You can add more FLOUR if it seems too watery. Homemade yogurt is less thick than the store bought kind so you may have to adjust the amount accordingly.
Yogiji’s advice was to let the final product sit for a few days to make it tart. (It will be hard to resist though!) This goes very well with LEMON RICE and PAKORAS.
Thank you so much for this!!!! Much love.