Recipes, Annotated




  • Creamy Gochujang Mushroom Udon
    • This recipe was great. I made a single serving but kept the mushrooms the same. They need to be sautéed for a lot longer than 3-4 minutes to get them to brown. Adjust the amount of gochujang for your spice level.
  • Soy Milk Kimchi Udon
    • Super easy recipe from a Japanese site. Unfreeze some frozen udon in warm water, drain it and set aside. Saute 100g of kimchi in sesame oil. Add 300ml of soy milk, 2 tbsp sesame paste, and bring to boil. Add a bit of dashi, soy sauce, and gochujang to taste. Bring to a boil. Add udon and then let it boil for 2 minutes and then serve.

Soups and Stews


  • Thai Coconut Red Lentil Soup
    • Super easy and reliable. Don’t forget the cilantro.
  • Kali Dal (Rooted in Spice)
    • Ingredients: 1 cup black lentils, 3 cups water, 2 green chilis, 1 inch ginger grated, 1/4 tsp turmeric, 1 tsp coriander powder, salt. Add these ingredients to pot, cook for 20 mins unless you’re soaking lentils beforehand in which case 15 mins. For tempered spices, 1 tbsp ghee, 1/2 tsp cumin seeds, 1 small onion, 3 garlic cloves, 1/2 tsp chili powder, 1 large tomato; start with cumin seeds, then add onion, then garlic and chili powder, then tomatoes. Add into lentils after they cook.
  • Garlic Spinach Dal (Rooted in Spice)
    • Ingredients: 1 cup split green moong dal, 4 cups water, 1 large tomato diced, 3 green chilis, 1/2 inch ginger, 1/2 tsp turmeric, 1 tsp coriander powder, salt to taste, 2 cups frozen spinach. Add to Instant Pot, cook for 7 mins. In a small pan, 1 tbsp ghee or avocado oil, 1/2 tsp cumin seeds, 6 cloves garlic, 1/4 tsp red chili powder, 1 dried red chili, juice of one lime. In a small pan heat ghee/oil, cook cumin seeds then add garlic and red chili powder. Add to dal then add lime juice and mix.
  • Khichdi (Rooted in Spice)
    • Lentils blend: 1 cup split green moong, 1 cup yellow split pigeon peas (arhar/toor), 1/2 cup red lentils (masoor), 1/2 cup yellow moong, 1/2 cup white lentils (split white urad)
    • Rinse 1/2 cup lentils blend and 1/2 cup basmati white rice. Soak in water for 15 mins while prepping ingredients. Sautee 1 tbsp of ghee and 1/2 tsp cumin seeds. Add 1 small red onion finely diced, sautee until translucent. Add 4 garlic cloves and 3 green chiles, all chopped/diced, and 1/2 inch grated ginger. Add 1/8 tsp asafoetida (hing), 1/4 tsp turmeric, 1/4 tsp red chili powder, salt to taste, and 1 large tomato or 2 medium tomatoes (I do a half can of diced tomatoes). Sautee until tomatoes are soft. Add fenugreek leaves (1 frozen block) and 1 cup frozen peas. Add drained rice/lentils mix, add 4 cups water and mix. Manual cook in Instant Pot for 7 minutes. Top with sumac chopped cilantro, and drizzle of ghee.
  • Kabocha Red Lentil Soup
    • This was also super easy. I cooked the red lentils in an Instant Pot after getting the kabocha into the oven. Stirs together easily.


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