Chana Masala (Chole)

Chana Masala


*Serves 4 People


  • 1 cup dried chickpeas, soaked overnight
  • 3 tomatoes (sliced)
  • 1 red bell pepper (sliced)
  • 1 garlic clove
  • 1/4 of a small beetroot
  • 2 teaspoon chana masala
  • 1/4 teaspoon garam masala
  • 2 sticks of fresh tamarind
  • 1/2 cup light coconut milk
  • 1/2 tablespoon oil
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin seeds


  1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
  2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
  3. Puree the baked vegetables in a bowl.
  4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
  5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
  6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
  7. After 10 minutes, turn off the stove and add cilantro and garam masala.




“Sprouts” Salad



  • 1/2 cup sprouted* mung beans
  • 1/2 cup red garbanzo beans [channa]
  • 1 tbsp sprouted fenugreek seeds  [methi – search for it in wikipedia]
  • 1 tbsp fresh cilantro leaves
  • 1 tbsp lemon juice (adjust to taste)
  • salt and pepper (to taste)


  1. Mix everything together and serve.

*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.

Black Bean and Corn Salad



  • 1 cup (canned) black beans
  • 1/4 cup fresh or frozen sweet corn
  • 2 red/yellow mini peppers (diced)
  • 1/4 cup red onion (chopped)
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp roasted cumin seeds (crushed)
  • 1 tsp taco seasoning
  • hot sauce of your preference (to taste)
  • 1 tbsp lemon juice (to taste)
  • salt and pepper (to taste)


  1. Open the can and rinse the beans.
  2. Microwave frozen corn for one minute.
  3. Add everything (except hot sauce) together in the bowl.
  4. Add hot sauce as desired.

*Salad can be eaten immediately or can be kept in the fridge for a day.

*Cooked quinoa or couscous can be added to the salad.

Pinto Bean Soup


  • 1 cup Pinto Beans (soaked overnight)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon ground roasted cumin
  • ½ teaspoon ground coriander
  • 2 dried chili
  • sea salt (to taste)
  • 1 tablespoon Masa Harina (corn flour)
  • 1 tablespoon fresh cilantro
  • 2 tablespoon grated celery


  1. Rinse the beans. Heat the oil in a pressure cooker.
  2. Add the oregano, coriander, chili, cumin, and celery. Cook for few minutes.
  3. Add beans with 2 cups of water and 1 teaspoon of salt.
  4. Close the lid and bring the pressure to high, wait for few seconds and slow the heat for half an hour.
  5. Puree beans, and return them to the pot. Add Masa Harina Flour and cook for another 5 minutes on slow heat.
  6. Taste for salt and black pepper.
  7. Add fresh cilantro and serve with some corn chips.

Lentil Chili Soup


  • 4 cups vegetable broth
  • 2 cloves garlic, chopped finely
  • 1/4 cup cilantro, chopped
  • 2 teaspoon chili powder
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can diced tomato
  • 1 cup brown lentils


  1. Pour broth in a large bowl over medium to high heat.
  2. Add onion, bell pepper, and garlic and cook for 8 minutes until pepper is tender.
  3. Stir in chili powder and cook for 1 more minute.
  4. Add lentils and tomatoes and bring to a boil.
  5. Reduce heat to low to medium and simmer, partially covered for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 more minutes. Sprinkle in cilantro, stir, and serve.

Edamame Bean Salad




  • 1 cup edamame beans (frozen)
  • 1/2 cup corn kernels (frozen)
  • 1/4 cup chopped onion
  • 1 tbsp dried cranberry
  • 1 tbsp lemon juice (more to taste)
  • 1 tbsp chopped cilantro
  • 1 mini bell pepper (chopped)
  • 1 tsp olive oil
  • salt and pepper (to taste)


  1. Microwave edamame beans and corn for 3 minutes.
  2. Cool for 10 minutes.
  3. Mix everything in a bowl.
  4. Mix and serve.

*Salad can be eaten with couscous or cooked quinoa.

**Salad can be refrigerated for up to 2 days.