Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:
[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Amla Berry
Print Recipe
Ayurvedic Dal Salad With Chapati
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Instructions
Dal Salad
  1. Cook lentils according to package instructions until firm.
  2. Add onions (except green onions) and carrots for the last 5 minutes.
  3. Add salt to taste. Drain and let cool at room temperature.
  4. In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  5. Add tomatoes, cucumber, and green onions. Mix well.
  6. Add lentils with onions and carrots. Mix well.
  7. Season with salt to taste.
  8. Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  9. Let rest for 1/2 to 1 hour.
Mint Raita
  1. Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  2. In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Chapatis (optional)
  1. In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  2. Cover and let rest for 30-60 minutes.
  3. Knead the dough on a floured surface for 10-20 minutes.
  4. Form small balls. Flatten them to patties.
  5. Roll the patties out until the dough is very thin, turning each time you roll.
  6. In a PAN, heat 2 tbsp oil over medium heat.
  7. Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  8. Next, press lightly all over to blow up the chapati.
    Next, press lightly all over to blow up the chapati.
  9. Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.
Serve
  1. Serve Dal Salad with Mint Raita and optionally chapatis.
Recipe Notes

Variations

  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
Amok

Cambodian Amok

Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. 

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations
  • Substitute fish with thin strips of chicken breast, sirloin
    beef, or more vegetables. See additional tips online.
  • Use other vegetables, e. g. bok choy, mushrooms,
    green asparagus, bell pepper, and/or napa cabbage.
The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Print Recipe
Cambodian Amok
Servings
3-4
Ingredients
Shopping list
  • 1 lb fish filet e. g. snapper, cod, tilapia cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch leaves e. g. mustard, dandelion, collard, or spinach; sliced
  • 2 cups rice
You might have
  • 1 onion chopped
  • 3 cloves garlic
  • vegetable or coconut oil
  • salt
Optional
  • 1-2 tsp lemon juice
  • 1/4 tsp tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp fresh red chilies chopped
Culinary Spice Kit
  • Lemongrass galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
Servings
3-4
Ingredients
Shopping list
  • 1 lb fish filet e. g. snapper, cod, tilapia cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch leaves e. g. mustard, dandelion, collard, or spinach; sliced
  • 2 cups rice
You might have
  • 1 onion chopped
  • 3 cloves garlic
  • vegetable or coconut oil
  • salt
Optional
  • 1-2 tsp lemon juice
  • 1/4 tsp tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp fresh red chilies chopped
Culinary Spice Kit
  • Lemongrass galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
Instructions
Rice
  1. Cook rice according to package instructions.
Fish
  1. In a PAN, heat 1 tbsp oil over medium heat.
  2. Fry onions with a pinch of salt until they turn translucent.
  3. Add garlic and fry for 1 minute.
  4. Add 1 cup of coconut cream and Amok Spices. Mix well.
  5. Add fish and salt to taste. Mix well.
  6. Cook for 3 minutes.
  7. Add leaves and remaining coconut cream.
  8. Cook for about 2-5 minutes until the fish is cooked.
  9. Optionally, stir in lemon juice, tamari or fish sauce, and/ or fresh chilies.
Serve
  1. Serve Amok with rice.
  2. Enjoy!
Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Kampot Pepper
Kampot Pepper
Print Recipe
Cambodian Neorm Masour​
Cuisine Cambodia
Keyword Kampot pepper
Servings
Ingredients
Shopping list
  • 2 cups cooked meat shredded or finely sliced
  • 3 cups green cabbage finely sliced
  • 2 cups red cabbage finely sliced
  • 4 oz rice or glass noodles
  • 2 green onions sliced
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup mint or (Thai) basil leaves sliced
  • 2 cloves garlic grated
  • lime or lemon for juice
  • sugar & salt
Version 1
  • fish sauce
Version 2
  • anchovy paste
  • tamari or soy sauce
Culinary Spice Kit
  • Kampot peppercorns
Cuisine Cambodia
Keyword Kampot pepper
Servings
Ingredients
Shopping list
  • 2 cups cooked meat shredded or finely sliced
  • 3 cups green cabbage finely sliced
  • 2 cups red cabbage finely sliced
  • 4 oz rice or glass noodles
  • 2 green onions sliced
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup mint or (Thai) basil leaves sliced
  • 2 cloves garlic grated
  • lime or lemon for juice
  • sugar & salt
Version 1
  • fish sauce
Version 2
  • anchovy paste
  • tamari or soy sauce
Culinary Spice Kit
  • Kampot peppercorns
Instructions
Salad sauce for version 1
  1. In a small BOWL, mix 2.5 tbsp fish sauce, 4 tbsp lime juice, 3 tbsp sugar, and garlic.
Salad sauce for version 2
  1. In a small BOWL, mix 2 tbsp anchovy paste, 1 tbsp soy sauce, 6 tbsp lime juice, 2 tbsp sugar, and garlic.
Kampot pepper sauce
  1. Take the Kampot pepper out of the Neorm Masour Spice pouch and grind them.
  2. In a small BOWL, mix 1 cup of water, 4 tbsp lime juice, the ground Kampot pepper, and a dash of sugar and salt.
Noodles
  1. Cook noodles according to package instructions.
Salad
  1. In a large BOWL, add the salad sauce, noodles, meat, cabbage, mint, and salt to taste. Toss to combine.
  2. Top with peanuts, green onions, and optionally fresh chilies.
Serve
  1. Serve Kampot pepper sauce with salad.
  2. Drizzle plated salad with Kampot pepper sauce to taste.
  3. Enjoy!
Saag Paneer

Saag Paneer

Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations
  • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
  • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Print Recipe
Saag Paneer
Cuisine Indian
Keyword cardamom, cloves
Servings
3-4
Ingredients
Shopping list
  • 12 oz green leaves from kale spinach, and/ or chard*
  • 12 oz paneer or halloumi cubed**
  • naan or other fresh flatbread
You might have
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt
Optional
  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt
Culinary Spice Kit
  • Cumin coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper
Cuisine Indian
Keyword cardamom, cloves
Servings
3-4
Ingredients
Shopping list
  • 12 oz green leaves from kale spinach, and/ or chard*
  • 12 oz paneer or halloumi cubed**
  • naan or other fresh flatbread
You might have
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt
Optional
  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt
Culinary Spice Kit
  • Cumin coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper
Instructions
Prepare green leaves
  1. In a large POT, bring 4 quarts of water to boil.
  2. Add leaves and cook for 3 minutes.
  3. Drain and let cool.
  4. In a FOOD PROCESSOR, grind leaves into a smooth puree.
  5. Add a bit of water if necessary.
  6. Optional: Add green chilies.
Fry
  1. In a PAN, heat 1 tbsp butter, ghee, or oil over medium heat.
  2. Stirring frequently, fry onions with a dash of salt over medium-low heat until they turn translucent.
  3. Stir in Saag Paneer Spices and salt to taste.
  4. Optionally, add more garlic to taste.
  5. Add leaves puree and mix well.
  6. Add up to 1 cup of water if you like the dish more liquid.
  7. Cook over medium-low heat for 3 minutes.
  8. Add paneer cubes and cook over medium-low heat for 3 minutes.
  9. Optional: finish dish to taste with lemon juice, and/ or heavy cream or yogurt.
  10. Serve with bread.
  11. Enjoy!
Recipe Notes

* Use 2 bunch of green leaves, chopped
** Fry paneer cubes before adding to the dish.

Buddha Bowl

Buddha Bowl

Buddha Bowl

Buddha Bowl

The ‘Buddha Bowl’ is a contemporary trend of colorful vegetarian one-bowl meals. Crisp quinoa balls with nigella seeds are the stars of our vegetable bowl finished with an orange ginger dressing. 

Nigella and Quinoa for Your Health

Healthy nigella in protein-rich quinoa balls fit just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find the recipe for a version with meatballs at the end of this page.

Your Selection of Vegetables

What kind of vegetables are best for your Buddha Bowl? It really depends on which vegetables you have available and what you prefer. Get inspired by the following recommendations:

Classic: Lettuce leaves, sliced red radish, sliced cucumber, tomato slices, and bell pepper strips.

Healthy XXL: kale chopped, baby spinach, radicchio sliced, endives sliced, and edamame.

Latino vibe: black beans, fresh corn, cilantro, tomato cubes, cucumber cubes, grilled sweet potato cubes.

The Buddha Bowl Culinary Spice Kit includes the following spices:

Coarse brown mustard, nigella seeds

nigella seeds
Nigella
Print Recipe
Buddha Bowl
Cuisine Asian
Keyword nigella
Servings
3-4
Ingredients
Shopping list
  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad
Culinary Spice Kit
  • Coarse brown mustard, nigella seeds
Cuisine Asian
Keyword nigella
Servings
3-4
Ingredients
Shopping list
  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad
Culinary Spice Kit
  • Coarse brown mustard, nigella seeds
Instructions
Cook
  1. Cook quinoa according to package instructions.
Salad dressing
  1. In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  2. Cook over slow heat for 10 minutes.
  3. Stir in 1/2-1 tsp lemon juice. Set aside to cool.
Prepare balls
  1. In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  2. Add quinoa, salt & pepper to taste. Mix well.
  3. Add 2 or more tbsp panko as needed to absorb most of the liquid.
  4. Form little balls in the size of 1-inch diameter.
  5. On a PLATE, roll the balls in the remaining panko until they are coated on all sides.
Fry
  1. In a PAN, heat 4 tbsp oil over medium heat.
  2. Fry quinoa balls on all sides until they turn brown and crisp.
Serve
  1. Distribute salad in bowls.
  2. Add quinoa balls and pour the dressing on top.
  3. Enjoy!
Recipe Notes

Variations

  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.
Print Recipe
Buddha Bowl with Meatballs
Cuisine Asian
Keyword nigella
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground turkey
  • 1/8 cup chives finely chopped
  • 1/2 cup panko or any fine breadcrumbs
  • 1/2 cup orange jam
  • 1 egg yolk
  • 1 small onion finely chopped
  • 2 cloves garlic grated or chopped
  • 1 inch ginger grated or chopped
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad
Culinary Spice Kit
  • Coarse brown mustard, nigella seeds
Cuisine Asian
Keyword nigella
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground turkey
  • 1/8 cup chives finely chopped
  • 1/2 cup panko or any fine breadcrumbs
  • 1/2 cup orange jam
  • 1 egg yolk
  • 1 small onion finely chopped
  • 2 cloves garlic grated or chopped
  • 1 inch ginger grated or chopped
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad
Culinary Spice Kit
  • Coarse brown mustard, nigella seeds
Instructions
Salad dressing
  1. In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  2. Cook over slow heat for 10 minutes.
  3. Stir in 1/2-1 tsp lemon juice. Set aside to cool.
Prepare
  1. In a BOWL, combine egg yolk, onions, garlic, chives, tbsp panko, and Buddha Spices.
  2. Add ground meat, salt & pepper to taste. Knead well.
  3. Add more panko as needed to absorb most of the liquid.
  4. Form little balls in the size of 0.5-inch diameter.
  5. On a PLATE, roll the balls in the remaining panko until they are coated on all sides.
Fry
  1. In a PAN, heat 2 tbsp oil over medium heat.
  2. Add balls and fry them on all sides until they turn brown and are cooked through.
Serve
  1. Distribute salad in bowls.
  2. Add meatballs and pour the dressing on top.
  3. Enjoy!
Recipe Notes

Variations

  • Use a different ground meat: chicken, pork, or veal.
  • For the coating, substitute 2 tbsp white sesame seeds for the panko.
  • Substitute chives with parsley or cilantro.
Chicken Inasal

Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Print Recipe
Chicken Inasal
Cuisine Filipino
Keyword annatto, lemongrass
Servings
3-4
Ingredients
  • 1 lb chicken breast cut lengthwise, then into 1-inch strips
  • 8 oz mung bean sprouts
  • 1/2 English cucumber cut into very thin strips
  • 1 tbsp lime or lemon juice
  • 2 cup rice Jasmine
  • oil
  • salt & pepper
For the marinade
  • 2 cloves garlic peeled, crushed
  • 2 tbsp sugar brown
  • 1 tbsp lime or lemon juice
  • 1/4 cup vinegar
  • 2 tbsp vegetable oil
Culinary Spice Kit
  • Annatto, lemongrass, lemon peel, ginger
Cuisine Filipino
Keyword annatto, lemongrass
Servings
3-4
Ingredients
  • 1 lb chicken breast cut lengthwise, then into 1-inch strips
  • 8 oz mung bean sprouts
  • 1/2 English cucumber cut into very thin strips
  • 1 tbsp lime or lemon juice
  • 2 cup rice Jasmine
  • oil
  • salt & pepper
For the marinade
  • 2 cloves garlic peeled, crushed
  • 2 tbsp sugar brown
  • 1 tbsp lime or lemon juice
  • 1/4 cup vinegar
  • 2 tbsp vegetable oil
Culinary Spice Kit
  • Annatto, lemongrass, lemon peel, ginger
Instructions
Marinade
  1. Season chicken with salt & pepper to taste.
  2. In a BOWL, mix Inasal Spices with the ingredients for the marinade.
  3. Add chicken. Mix well. Cover.
  4. Let marinate in the fridge for 3-24 hours.
Rice
  1. Cook rice according to package instructions.
Salad
  1. In a BOWL, mix 1 tbsp lime juice with 1 tbsp oil.
  2. Add sprouts and cucumber. Mix well and season with salt & pepper to taste.
Fry
  1. In a PAN, fry chicken over high heat until they are cooked and turn brown.
  2. Add 1 tbsp oil and fry another 2 minutes.
Serve
  1. Serve chicken with rice and salad.
  2. Optional: Add a chili vinegar dipping sauce.
  3. Enjoy!