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Showing 12 of 2,970 culinary formulas

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CuliNect Chef

Indian· intermediate· ⏰ 40m

Garlic-Infused Split Black Lentils WITH LIME

A simple, creamy dal perfect for a quick meal, especially after eating junk food. Uses skinned split black lentils for a quick cook time.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Skinned Split Black Lentils WITH CHILES AND BLACK PEPPER

A creamy-smooth lentil curry with mellow heat, featuring green chiles and peppercorns. The lentils protect the palate from the fiery burn.

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CuliNect Chef

Indian· intermediate· ⏰ 50m

Minty Kidney Beans AND POTATOES

A robust and assertive curry packed with mint, potatoes, and kidney beans, suitable for a weekday dinner.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Hearty Kidney Beans WITH A TART ONION-CHILE SAUCE

A spicy, dark brown, and tart Punjabi peasant dish from India’s wheat-growing heartland, served with naan.

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CuliNect Chef

Indian· intermediate· ⏰ 30m

Scrambled Chickpea Flour WITH GINGER Rajasthani Petla

A fluffy-soft scrambled-eggs consistency dish using chickpea flour, recommended as a breakfast alternative for those who don't consume eggs.

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CuliNect Chef

Indian· intermediate· ⏰ 60m

Chickpea Flour Dumplings WITH SPINACH Gatte Saag Ki Subzi

A variation of a curry sampled at the Rambagh Palace hotel, featuring chickpea flour dumplings in a spinach-based sauce. Served with rotis.

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CuliNect Chef

Indian· intermediate· ⏰ 600m

Mirchi Waale Kala Aur Kabuli Chana

A hearty vegetarian chili-style curry made with black and yellow chickpeas, kidney beans, and lentils, served with steaming white rice or mashed potatoes.

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CuliNect Chef

South Indian· intermediate· ⏰ 600m

Kadala Masala Puttu

A savory Kerala breakfast featuring steamed rice cakes served with a hot, sweet, coconut-sauced black chickpea stew.

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CuliNect Chef

Indian· intermediate· ⏰ 720m

Slow-Cooked Chickpeas with Browned Onions in an Onion Sauce

A slow-cooker version of Vengayam Chana, featuring plump chickpeas smothered in a robust onion and tomato sauce.

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CuliNect Chef

Indian· intermediate· ⏰ 30m

Tea and Ginger Simmered Chickpeas

A fusion dish from northeast India using brewed black tea to impart color, aroma, and a slight perfumed bitterness to chickpeas.

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Chickpea Curry with Mango Powder

A northern Indian style curry where mango powder provides the primary souring agent, balancing the crushed tomatoes.

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CuliNect Chef

Indian· intermediate· ⏰ 120m

Sweet-Tart Cowpeas WITH PEANUTS

A well-balanced curry with sweet jaggery, tart kokum, nutty peanuts, pungent chiles, and aromatic curry leaves.

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