It’s Diwali, the festival of light, of starting afresh, of inviting light and happiness into our lives. I cooked up a small feast for my first Diwali event last night, at the beautiful home of Anita Kaushal, founder of Mauli Rituals – there was a small puja, we lit candles, sung kirtans with the brilliant Radhika Dasa, tied jasmine flowers around each others’ wrists and ended the evening with a beautiful aarti followed by chai and mithai.
I wanted to share the recipe for the showstopper bhel salad… so simple, oozing with flavour and chutneys, and just delicious! I’ll be making this again for our family Diwali party on the weekend, alongside my mother’s outstanding pau bhaji, a table filled with snacks including the famous chakri and lots more… watch my instastories for updatesJ
The original recipe for this bhel is on page75 of my first book Saffron Soul but I’ve just added various elements to it, and you can do it with or without a lot of the ingredients below! As always, swapping and editing is great for those creative juices.
Quinoa, kale & sweet potato bhel with watermelon
1 cup quinoa, boil in roughly double the quantity of water
3 medium sweet potatoes, chopped in small cubes, boiled until a little soft (around 10-15 minutes)
handful kale leaves, finely chopped (or use spinach)
1-2 red onions, finely chopped
1 tin of chickpeas, drained
few tablespoons roasted red pepper chutney
few tablespoons coriander cashew chutney
few tablespoon imli (date and tamarind) chutney
juice of 1 lemon
seeds of 1 pomegranate
1 bowl of mamra, puffed rice and/ or sev*
¼ watermelon, chopped or 2 apples, chopped in cubes
*if you don’t have this, use wholesome crushed nachos e.g. I quite like the Riceworks brand. Mamra, sev or nachos is to add the ever-important crunch to the bhel!
Red pepper chutney
2 red peppers, roughly chop, then roast in oven or sauté in pan
Blend the red peppers with
handful cashews (preferably soaked)
1 clove garlic
1 teaspoon salt
1 teaspoon cumin seeds
½ glass of water (just enough to blend)
Coriander cashew chutney
small bunch coriander leaves (with stalks)
½ bowl cashews (preferably soaked for 1 hour or overnight)
1 teaspoon salt
juice of 1 lemon or lime
1 tablespoon honey or brown sugar
few tablespoons or ½ glass water, just enough to blend
Imli chutney: this can be quite the process to make at home – the recipe for this is on page148 of Saffron Soul, but it’s quite easy to find this chutney in supermarkets or online. If it is very thick, then just water down as you should be able to drizzle this chutney.
When ready to serve and eat, mix together all the bhel ingredients with a few tablespoons of each of the chutneys, add salt to taste, add a little more chutney if needed, and serve with garnishings of coriander leaves or crunchy sev.
Lots of layering, lots of colour and lots of texture!
In the afternoon section of Prajna, I speak about Buddha bowls and the concept of prepping different elements of your ‘bowl’ on any night, so that all you have to do in the morning or the night before is arra [...]
I made a large batch of this salad for our family Diwali gathering last weekend and again at our friends Diwali event during the week, a fresh and simple addition to go with the rest of the Diwali spread – and it&r [...]