Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (5)
I swapped out the fresh tomato for canned but otherwise made as directed and very tasty. I had my friend from India try it and she said it tasted authentic. The only difference is that they make the legumes in a pressure cooker and the rest separate and then they mix them in the pressure cooker and let the flavors all mix. But all the same ingredients (except regular dairy and cooked with a little bit of oil).
The only thing I changed was the tomato. I swapped it with on can of tomato chunks.
Otherwise, to me the recipe was delicious.
Odd tasting. The ingredients sounded good, but this just didn’t taste good to me. I can eat the rest of the batch I made, but I did think about throwing it out.
Hi, I have a question: should I place a lid when cooking and not putting in ingredients, or should I leave it lidless so the water/liquid can evaporate?
Yummy! Served it to my non vegetarian parents with some tortillas on the side and they really enjoyed it as well. I added some leftover quinoa