Ching Ohana Home Cooking Journal

Langar ki dal, creamy mixed lentils Cucumber raita Aloo jeera, cumin spiced potatoes One thing about Indian food is that it's already mostly vegetarian, and many things are straight up vegan if you use oil instead of ghee. During our strict phase, we ate a fair amount of Indian food. Now, we don't cook that much of it since it's not a family favorite, but occasionally when I feel the need to eat something different, I can whip out a couple of dishes from things we have lying around. All recipes from Urvashi Patel's Indian Instant Pot cookbook . Secret ingredient in the lentils? Ajinomoto!

This has become a staple in our house because it is so easy and the daughter loves mushrooms. It's from Serious Eats . Tofu, olive oil, a little lemon juice, miso, wine, and mushrooms, over pasta. Too easy! The one thing about the recipe is that it calls for 2 tsp pepper, which is a lot of pepper. I don't mind, but it's pretty aggressively peppery if you use that much.