Poha

This recipe is quick, vegetable-heavy, and quite adaptable based on what you have in your fridge. Poha is commonly served for breakfast, but also makes a nice snack. 

1 Tbsp neutral oil or coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves (optional)
pinch asafetida
1 medium onion, diced (about 1 1/2 c)
1" piece ginger, peeled & coarsely grated
2 green chiles (to taste), minced
2 Yukon Gold potatoes, diced
3 c red poha
1/2 tsp turmeric
2-3 carrots, diced
1 c veg of your choice: seeded/diced poblano pepper, small cauliflower florets, cut green beans, etc.
1 c peas
1 1/2 tsp Diamond Crystal kosher salt, 1 tsp Morton kosher salt, or 3/4 tsp table salt 
2-3 Tbsp lemon juice (to taste)
1/3 c minced cilantro 

Have all vegetables chopped and ready. 

In a wide skillet with a lid, heat oil over medium-high heat until shimmering. Add mustard seeds; immediately cover. When popping subsides, add cumin seeds. When beginning to brown, add curry leaves (they will crackle) and asafetida. Almost immediately, add onion; stir to coat with oil and spices. Turn heat down to medium. When onion is softened and beginning to brown, add ginger and green chiles. Stir, then add potatoes. Stir to coat, then shake pan so vegetables settle into a single layer. Cover and cook a few minutes. 

While vegetables cook, place poha in a fine-mesh strainer. Rinse under running water, tossing poha with your hand, until thoroughly coated. Set strainer with poha aside over a bowl. 

Uncover vegetables; add turmeric, stir in, then add carrots. Cook a few minutes, then add veg of your choice. Cook a couple of minutes, add peas, and cook 2 minutes. Salt vegetables to taste and stir. 

Add poha, stirring to break up. Poha will turn yellow and visibly change texture, becoming fluffy. When fully cooked, season with lemon juice and cilantro. Remove from heat; serve with plain Greek yogurt. 

Green Chutney Without Coconut

2 bunches cilantro, leaves and tender stems
2 bunches mint leaves 
3 serrano chiles
5-6 Tbsp lemon juice 
2 Tbsp peanut butter
2 Tbsp sugar
2 tsp salt 

Blend until smooth. Adjust seasoning as needed. Freezes well.

South Indian Kathirikkai

This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. 

1/2 c dessicated unsweetened coconut
2 tsp coconut oil
2 tsp chana dal
4 red chiles
1 Tbsp coriander seeds
2 tsp urid dal
1 tsp cumin seeds
1/2 tsp asafetida
1 tsp tamarind concentrate
3/4 tsp salt
2/3 c water, or as needed
1 pound Indian eggplants (about 15 small eggplants)
2 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.

Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.

Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.

Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice.

Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.

Ghee

 Ghee is nothing but clarified butter — butter that has been heated to cook out the milk solids and water naturally present in all butter. It is deeply flavorful, with a high smoke point, and is used extensively in both north and south Indian cooking. Given how easy it is to make, and the price of the only ingredient, it's ridiculous how much specialty stores charge for a jar. 

I like to cook my ghee until the butter browns. This is called "usli ghee." It adds an extra layer of depth to the flavor.

2 sticks butter

Melt butter in a medium saucepan over medium heat. No need to stir. When the butter starts to sizzle, watch and listen. This is the water cooking out. When it stops sizzling, watch until your ghee reaches the desired color. Pour through a fine-mesh sieve into a glass jar. Discard solids. Makes 3/4 cup ghee. 

Garam Masala

 This spice blend is crucial in much of north Indian cooking. "Garam" means "hot," and "masala" means mixture. Rather than being spicy, the name refers to the warming flavors of its ingredients. Traditional Ayurvedic teaching considers these spices to be warming to the body. 

Garam masala is traditionally made with whole roasted and ground spices, but I stopped doing it that way long ago because this substitute is quicker, much easier, and honestly pretty decent. It makes everything flavorful, aromatic and wonderful. (I still grate my own nutmeg, but the rest is just freshly purchased pre-ground spice.)

1 Tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Mix all ingredients together. Store in an airtight container, such as a spice jar or 4-ounce Mason jar.

Seafood Tikka

1/4 c Greek yogurt
2 tsp fresh grated ginger
3 cloves garlic, grated
1 tsp salt
1 tsp cumin
1 tsp coriander
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp turmeric
1 Tbsp lime juice (leave out if yogurt is very sour)
1 lb skinless wild salmon fillet, cut into cubes
1 lb jumbo shrimp, peeled and deveined

Combine yogurt, ginger, garlic and spices in a zip-top bag. Squeeze to mix. Add seafood. Mix gently. Marinate in refrigerator 2 hours. Skewer and grill. Serve with lime wedges.

Chicken Karahi

Deep red, fragrant and flavorful, but not too spicy, this chicken dish is a good way to introduce Indian food to those unfamiliar with the cuisine.  

3 Tbsp oil
1 large yellow onion, diced
2 Tbsp grated fresh ginger
4 large cloves garlic, minced
4 boneless skinless chicken breasts, cut into chunks
14-oz can diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tsp Kashmiri chile powder
1/2 tsp turmeric
1 1/4 tsp salt
2 Tbsp tomato paste
1/4 c chopped cilantro

Heat oil on medium-high in a large skillet. Add onions, ginger, and garlic; sauté 5 minutes until onions become translucent. 

Add tomatoes and spices (cumin through salt). Stir well. When fragrant, stir in chicken. Lower heat to medium; cook covered 10-15 minutes or until chicken is fully cooked. 

Stir in tomato paste. Add water as needed to adjust consistency. 

Serve, garnished with cilantro. Serves 6 as part of an Indian meal.

Kerala-Style Drumstick Curry

3-4 drumsticks, ends removed, cut into 3" lengths (about 20 lengths drumstick pods)
1/2 tsp turmeric powder
1 cup dried shredded coconut
2 1/4 tsp cumin seeds
2 serrano chiles, cut into chunks
2 Roma tomatoes, diced
2 tsp coconut oil
1 tsp black mustard seeds
2 dried red chiles
1 sprig curry leaves

Boil drumsticks with turmeric in salted water to cover for 10 minutes. Remove from heat. Drain water, leaving drumsticks in pot. Let water cool slightly before proceeding.

Combine grated coconut, cumin seeds and green chiles. In a bullet blender, grind to a smooth paste with 1 cup reserved water. Add to drumsticks, using any leftover water to rinse bullet blender (and adding that rinse water to drumsticks). Simmer 5-6 minutes. Add tomatoes; simmer an additional 2 minutes.

While drumsticks simmer the final 2 minutes, temper mustard seeds, chiles and curry leaves in coconut oil. Pour atop drumsticks. Serve with rice and dry side dishes. Serves 4.

Instant Pot Shrimp Biryani

Use the biggest shrimp you can afford so they won’t overcook in the amount of time it takes to cook the rice. If you can't find Kashmiri chile powder, substitute three parts sweet paprika and one part cayenne.

2 c basmati rice
2 tsp oil
1 onion, chopped
1 serrano chile, minced
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
2 tsp kosher salt
1 tsp Kashmiri chile powder
1 tsp ground turmeric
1 tsp smoked paprika
10 fresh curry leaves, torn into pieces
1 1/2 c boiling water
2 lb jumbo shrimp (16-20 or fewer per pound), peeled and deveined
15-ounce can diced tomatoes with juice
2 tsp freshly squeezed lime juice, plus wedges for serving
1/2 cup chopped fresh cilantro

Heat oil in instant pot on sauté (high) until shimmering. Add onion; cook for 4 minutes or until softened. Stir in serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves. Cook 1 minute or until fragrant.

Stir in boiling water. Scrape up browned bits on bottom of pot. Stir in rice, shrimp and tomatoes. Secure the lid and cook on high pressure for 3 minutes. 

Quick release pressure, stir in lime juice, and cover with a kitchen towel. Let stand 5 minutes.

Stir in cilantro, then taste and add more salt as needed. Serve with lime wedges.

Basic Cilantro Chutney

This chutney is a must with dosas but also pairs well with anything from a bowl of chili to a quesadilla or grilled cheese sandwich. I like mine spicy, but if you don't, adjust the chile accordingly. Nontraditionalists may choose to skip the final step of popping spices in hot oil, but not if you are serving to anyone Indian. 

If you prefer a thicker consistency, add 3/4 cup of fresh coconut in with the green chiles (Trader Joe's sells good quality frozen coconut chunks). 

This chutney is also very good with mint leaves substituted for half the cilantro, but you will not get as bright a green color. 


4 bunches cilantro, hard stems removed, to make 3 cups leaves
3 serrano chiles (or to taste), stemmed and cut into chunks
1" fresh ginger, peeled
1/2 tsp cumin powder
1 tsp salt (or to taste)
1 tsp tamarind paste (or, for brighter color, 1 1/2 Tbsp lime juice)
2 Tbsp water, or the minimum amount necessary
1 tsp coconut oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 dried red chile
a few curry leaves
pinch asafetida powder

In the work bowl of a small blender, place cilantro leaves, green chile pieces, grated ginger, cumin and salt. Blend until coarsely chopped. Add tamarind or lime juice and a little water. Blend until smooth.

Taste and adjust seasonings, observing the "tripod rule" of balancing spice, salt and sourness. (A too-spicy chutney needs more lime juice or salt, a too-salty chutney needs more sourness, and so on.)

In a small skillet, heat coconut oil over high heat until shimmering. Add mustard seeds; immediately cover and cook until popping subsides. Add cumin and red chile. When beginning to brown, add asafetida and curry leaves. When crackling subsides, remove from heat. Using a spatula, scrape spices onto top of chutney, being sure to include all the flavorful oil. This is to be presented at the table unstirred, then stirred in upon serving.

Makes 2 cups. Refrigerate any leftovers. 

Aloo Samosas

500 g Yukon Gold potatoes (about 2 large)
1 1/2 Tbsp ghee
3/4 tsp cumin seeds
1/3 c minced onion
1 green chile, minced
1 1/2 tsp grated ginger
3/4 c green peas
1 1/2 tsp kosher salt
3/4 tsp coriander powder
3/4 tsp amchur powder
1/2 tsp Kashmiri chile powder
1/4 tsp cumin powder
1/8 tsp ground cardamom
1/8 tsp ground cloves
6 uncooked tortillas, cut lengthwise into thirds
1 Tbsp each flour and water
Cooking spray or vegetable oil

Steam potatoes by placing whole scrubbed potatoes on a trivet in the Instant Pot with 1 cup of water and cooking 12 minutes on HIGH. When cool enough to handle, remove skins and roughly mash.

In a large skillet, heat ghee over medium-high heat. Cook cumin seeds until fragrant. Add onion; when softened and beginning to brown, add ginger and green chile. Cook a moment, then add peas. Reduce heat to medium; cook 5 minutes or until done. Add mashed potatoes. Sprinkle evenly with spices; stir to mix.

Stir flour and water together in a small bowl to make a slurry. Fold a tortilla piece into a cone shape, sealing with slurry. Fill with a tablespoon of filling; don't overfill. Fold into a triangle shape; seal with slurry.

Brush with oil (cooking spray does not work well). Cook in an air fryer for 12 minutes or until browned. Serve with coriander and tamarind chutneys. Makes 18 samosas. 

Keerai Milagootal

This dish is typical of the Palakkad Iyer subcommunity of southern India, on the border of Kerala and Tamil Nadu. My mother-in-law taught me to make it. The drumstick leaves, currently the darling of Western lifestyle bloggers under the scientific name "moringa," have been enjoyed for centuries in India. If you can't find drumstick leaves, substitute any mild cooked green; frozen spinach works fine. 

1 cup moong dal
6 to 10 cups fresh drumstick leaves (or 1 cup frozen spinach)
1 Tbsp coconut oil
1 Tbsp urid dal
4 dried red chiles
6 Tbsp desiccated unsweetened coconut
1/4 to 1/2 tsp cumin powder
Salt to taste (start with 1 tsp)
2 tsp coconut oil
1/2 tsp black mustard seeds

Wash moong dal until water runs clear. Cook uncovered in quadruple its volume of water in a large pot (water line should be no more than halfway - this dal tends to boil over) until very soft and beginning to fall apart, about 20 minutes.

While dal cooks, steam drumstick leaves using a very small quantity of water to yield 1 cup cooked. Remove from heat, reserving cooking liquid; finely mince.

In a medium skillet, heat coconut oil over medium-high heat. Saute urid dal and dried red chiles until dal is just golden brown. Remove from heat; add coconut, stirring to combine. Allow to cool, then blend in a Magic Bullet-style blender with double its volume of water until smooth.

When dal is cooked, stir in the spice paste until smooth. Add drumstick leaves and their liquid. Stir in cumin powder and salt.

Heat remaining coconut oil over high heat. When it shimmers, add mustard seeds and cover. When popping subsides, pour atop dal mixture. Serves 4 with rice. 

Instant Pot Saag Paneer

Indian cuisine has a longstanding relationship with (even a dependence on) the pressure cooker. This recipe can also be made in a stovetop pressure cooker if you have one. The Costco blend of baby greens makes this easy to cook, but if you don't have access to or don't want to rely on it, use an equivalent quantity of washed greens of your choice (the flavor of the finished dish will vary slightly).

I have also made this dish as aloo saag, replacing the paneer with an equivalent quantity of sauteed potato cubes. 

1 Tbsp ghee or coconut oil
1 tsp cumin seeds
1 medium yellow onion, chopped
1 serrano chile, minced
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp turmeric
1/2 tsp Kashmiri chile powder (or 1/8 tsp cayenne + 3/8 tsp paprika)
1 tsp ground coriander
1 tsp salt
half a 1.5-lb Costco bag of Earthbound Farms Power Greens
1/2 c water
1 tsp garam masala
1/3 cup heavy cream, optional
1 pound paneer, cut into cubes *

Heat the Instant Pot on saute mode. When hot, add ghee. Saute cumin seeds until fragrant and beginning to brown. Add onion; stir. When beginning to soften. add chile, garlic, ginger, spices and salt; stir. Add water, stirring to deglaze. Add greens, packing down as needed. Cover and set to pressure cook / manual (HIGH) for 3 minutes. Once cooking finishes, wait a few minutes, then release pressure manually.

Using an immersion blender. puree cooked greens until smooth. Stir in garam masala and (if using) heavy cream. Sauce will keep at this point for a couple days in the fridge.

Switch back to saute mode; add paneer and stir until heated through. Serves 4-6 with rice and a vegetable curry.

* My kids like their paneer fried. I tend not to do this because it adds calories and I don't want to dirty another pot. If you choose to do this, prepare the sauce, then select a skillet that will hold all the paneer cubes in a single layer. Add 1-2 Tbsp oil, and fry over medium heat, shaking occasionally to prevent sticking, and turning gently until all sides of the paneer are browned. Add to the sauce and serve. 

North Indian Okra Curry

This North Indian-style dry curry tastes great with chapatis.

3 Tbsp sunflower oil, divided
1 pound small okra, ends removed, cut in 1/2" slices
1/2 yellow onion, chopped, to yield about 3/4 cup
2 tsp freshly grated ginger
3 cloves garlic, minced very finely
1 large tomato, chopped, to yield about 1 cup
2 tsp coriander powder
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp amchur (green mango powder)
1 tsp salt, or to taste
1/2 tsp cayenne, or to taste
2 Tbsp chopped cilantro

Heat 2 Tbsp oil in a large skillet. Add okra in a single layer, cut sides down. Cook for about 3 minutes on each side, or until soft but still bright green. (Cooking the cut sides helps dry out the okra.) Remove to a serving dish; set aside.

Heat 1 Tbsp oil in the same skillet. Add onions; cook until translucent. Add ginger and garlic. When fragrant, add tomatoes. Cook until tomatoes begin to fall apart, at least 5 minutes. Add a tablespoon or two of water if it starts drying out. Stir in spices; when incorporated, add okra back to skillet. Cook, stirring, until well mixed and fragrant, about 2 minutes. Top with chopped cilantro. Serves 6.

Paneer Butter Masala with Vegetables

1 Tbsp oil
1/4 tsp salt
1/4 tsp turmeric powder
1/4 tsp cayenne (or to taste)
1 lb paneer, cubed
1 Tbsp butter
1 yellow onion, chopped
1 Tbsp grated ginger
2 tsp minced garlic
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp cayenne (or to taste)
14 oz canned tomatoes
12 ozs large cremini mushrooms, cut in quarters
1 red bell pepper, cut in largish pieces
1 cup green peas
1/2 c cream
1/2 tsp garam masala
juice of 1 lime
2 Tbsp chopped cilantro

Mix oil, salt, turmeric and cayenne. Toss with paneer cubes. Let stand 1 hour. (Can be refrigerated for up to 1 day.)

When ready to proceed, saute on medium heat until all sides of paneer are browned. Reserve.

Heat butter in same skillet. Add onion. Saute until translucent. Add ginger and garlic. When onion mixture begins to brown, add ground spices. When fragrant, remove to a blender jar with tomatoes. Puree until smooth. (Can be done in batches.) Reserve.

In same skillet, saute mushrooms over medium-high heat until liquid is given up and mushrooms are browned. Add bell pepper; when beginning to soften, add peas, reserved sauce and cream. Stir to combine. Fold in reserved paneer. Simmer a few minutes or until heated through and fragrant. Stir in garam masala and lime juice. Top with cilantro. Serve with rice and a vegetable side dish (aloo gobi is a classic, or try this cabbage and potato dry curry). Serves 4.

Moru Kuzhambu (Kerala Style Yogurt Sambar)

This very simple Kerala-style dish, unlike its Tamil cousin, is made without turmeric. As the yogurt curdles if cooked, this recipe incorporates it off-heat. Serve with hot rice and fried appalam.

1 Tbsp uncooked rice
2 red chiles
2 green chiles
1 c grated coconut
3 c water, divided
1 1/4 tsp salt
1 c (250ml) Greek yogurt
2 Tbsp coconut oil
1 tsp black mustard seeds
5-6 curry leaves
1/2 c okra pieces (optional)

Soak uncooked rice for 10 minutes.

While rice soaks, add 1 c water to yogurt. Whisk or blend until extremely smooth. Set aside.

Place rice in a grinder with grated coconut and chiles. Grind to a fine paste. Add 1 c water, blending until smooth. Stir in salt.

Transfer spice mixture to a saucepan. Stir in remaining 1 c water. Boil 5 minutes or until a frothy layer forms on top. Turn off heat. Slowly pour in yogurt mixture, whisking constantly.

Heat oil in a skillet with a tight-fitting lid over medium-high heat. When oil is hot, add mustard seeds; quickly cover. When popping subsides, add curry leaves; quickly cover. When crackling subsides, remove from heat, or add okra if using; frying until tender. Pour atop yogurt-spice mixture. Serve. 

Kalakhand

This soft, fudgy milk-based Indian sweet is very simple to make.

400g paneer
1/4 c nonfat dry milk powder
1 can sweetened condensed milk
1 tsp rose water
1/8 tsp powdered cardamom
1 1/2 Tbsp chopped pistachios
1 1/2 Tbsp chopped slivered almonds

Grate paneer into a Pyrex bowl using a coarse Microplane grater. Mix in milk powder until it disappears. Pour in condensed milk and stir well with a silicone spatula. As you stir, you will notice the volume of the paneer decreasing. This is normal.

Cook in microwave on 100% power, uncovered, for 6 minutes. Remove and stir in any liquid at the bottom. Microwave mixture for an additional 5 minutes. Texture should be solid, moist but not runny.

While mixture cooks, butter an 8" round thali or cake pan very well. Set aside.

When mixture is cooked, stir in rose water and cardamom. Turn out into prepared thali, pressing flat with spatula. Sprinkle nuts atop kalakhand, pressing in with spatula. Let stand a minimum of 4 hours or overnight. Refrigerate any leftovers. Makes 36 pieces. 

Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.

Masala Chaas (Indian Spiced Buttermilk Drink)

Popular in India for its cooling properties, this tangy-spicy drink is just the thing to settle your stomach after too much rich food. I use kefir here because of its probiotic properties and its flavor parallels to Indian buttermilk. 

Black salt has a distinctive flavor profile and a strong smell that's reminiscent of hard-boiled eggs. Don't be terrified when you take a whiff! Just a little bit adds a mellow, exotic punch to this chaas. Look for it in Indian markets, order it online, or ask me if you're local and I'll give you a bit to try. You can substitute regular salt if you can't find the black salt, but the drink won't be the same without it.

1 small handful mint leaves
1 small handful cilantro leaves
1/2 green chile, seeded
1" of fresh ginger, grated to make 2-3 tsp
1/2 tsp roasted cumin powder
1/2 tsp salt
1/4 tsp black salt
1 1/2 c kefir
1 c water
4-5 ice cubes

Blend all ingredients in blender until mostly smooth. How easy was that? Serves 2.