East Meets India — A Culinary Adventure

Have you ever thought about how ancient Japanese miso, tahini from the Mediterranean, and vegan nutritional yeast can all be enjoyed in your Indian kitchen? Miso, tahini, and nutritional yeast have been global pantry stars for many years, but modern Indian home chefs and health-conscious foodies are now inviting them to join us at our spice-laden thali.

Whether you want to upgrade your plant-based recipes, add umami flavour to dal, or create healthier chutneys, the likes of miso, tahini, and nutritional yeast can elevate your Indian recipes with minimum effort and maximum flavour.

Let's demystify these ingredients and discover first, how to use miso in Indian food, tahini in Indian dishes and nutritional yeast in Indian recipes— all while remaining authentic, health-promoting, and tasty.

Miso Dal Tadka Recipe

Ingredients Miso Dal Tadka:

• ½ cup toor dal (or masoor dal)
• 1 tsp turmeric powder
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 dry red chilli
• 1 tsp minced garlic
• ½ inch ginger, grated
• 1 tsp mustard seeds
• 6–7 curry leaves
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 to 1½ tsp white or yellow miso paste
• Salt to taste (optional – miso is salty!)
• Fresh coriander, chopped.

Method for  Miso Dal Tadka:

1. Pressure cook toor dal with turmeric and 2 cups water for 3–4 whistles. Mash well.
2. In a small pan, prepare the tadka: heat ghee, add mustard seeds, cumin, dry red chilli, garlic, ginger, curry leaves, onion, and tomato.
3. Sauté till tomatoes are soft and fragrant.
4. Add this tadka to the mashed dal.
5. Lower the flame and add miso paste into the hot (not boiling) dal. Stir until fully dissolved.
6. Garnish your Miso Dal Tadka with fresh coriander and serve hot with rice or roti.
7. Pro Tip: Never boil Miso Dal Tadka after adding miso paste to retain its probiotic benefits.

Miso Curry Base Recipe for Indian Gravies

Ingredients for Miso Curry Base:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 green chillies
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 cup thick coconut milk
• 1½ tsp miso paste
• Salt to taste
• Optional: handful of curry leaves

Method for Miso Curry Base:

1. Heat coconut oil, sauté onion until translucent.
2. Add ginger-garlic paste and green chillies. Sauté for 2 minutes.
3. Stir in turmeric and coriander powder.
4. Lower the flame and add coconut milk.
5. Stir in miso paste and mix well. Do not boil.
6. Use this Miso Curry Base to cook vegetables, tofu, or as a soup starter.
7. Pro Tip: The Miso Curry Base works beautifully with mushrooms, tofu, or even bottle gourd.

Miso Chutney Recipe

Ingredients for Miso Chutney:

• ¼ cup roasted peanuts
• 1 green chilli
• 1 clove garlic
• ½ tsp cumin
• Juice of ½ lemon
• 1 tsp miso paste
• 2 tbsp water (adjust for texture)
• Salt to taste (optional)

Method for Miso Chutney:

1. Blend roasted peanuts, green chilli, garlic, cumin, lemon juice, and miso paste until smooth.
2. Add water gradually to get desired consistency.
3. Adjust salt, though miso chutney is naturally salty.
4. Serve your Miso Chutney chilled or at room temperature.
5. Pro Tip: Miso Chutney pairs well with pakoras or even sushi rolls for a fusion dip!

Tahini Raita Recipe

Ingredients for Tahini Raita:

• ½ cup thick yoghurt or plant-based yoghurt
• 1 tbsp tahini paste
• ½ cucumber, grated
• ½ tsp roasted cumin powder
• ½ tsp black salt
• 1 tbsp chopped coriander
• Optional: mint or dill

Method for Tahini Raita:

1. In a bowl, whisk together yoghurt and tahini paste.
2. Add grated cucumber, cumin powder, black salt, and coriander.
3. Mix until creamy. Chill before serving.
4. Serve Tahini Raita alongside pulao or tandoori veggies.
5. Pro Tip: Add pomegranate seeds to make your Tahini Raita festive and refreshing.

Tahini Paratha Spread Recipe

Ingredients for Tahini Paratha:

• Warm parathas (any kind: aloo, methi, plain)
• 1 tsp tahini per paratha
• Chaat masala (a pinch)

Method for Tahini Paratha:

1. Spread tahini generously over hot parathas.
2. Sprinkle chaat masala for a zingy lift.
3. Roll or fold and enjoy your Tahini Paratha Spread with chai.
4. Pro Tip: Try the Tahini Paratha Spread with whole wheat or millet-based parathas for a nutrition boost.

Tahini Chutney Recipe

Ingredients for Tahini Chutney:

• ½ cup fresh coriander
• ½ cup mint leaves
• 1 green chilli
• Juice of 1 lemon
• 2 tbsp tahini paste
• Salt to taste
• 2–3 tbsp water

Method for Tahini Chutney:

1. Blend coriander, mint, chilli, lemon juice, salt, and tahini paste into a smooth chutney.
2. Adjust consistency with water.
3. Serve Tahini Chutney with snacks or use as a sandwich spread.
4. Pro Tip: Add roasted garlic for a smoky flavour in Tahini Chutney.

Nooch Masala Popcorn Recipe

Ingredients for Nooch Masala Popcorn:

• 2 cups air-popped popcorn
• 1 tbsp coconut oil or ghee
• 1 tsp chaat masala
• 2 tbsp nutritional yeast (nooch)
• Salt to taste

Method for Nooch Masala Popcorn:

1. Drizzle oil over warm popcorn.
2. Toss with chaat masala and nutritional yeast.
3. Mix well to coat evenly.
4. Enjoy your Nooch Masala Popcorn while binge-watching!
5. Pro Tip: Add a pinch of turmeric to make Nooch Masala Popcorn even more immunity-boosting.

Nutritional Yeast Sabzi Topping Recipe

Ingredients for Nutritional Yeast Sabzi Topping:

• Cooked dry sabzi of your choice
• 1–2 tbsp nutritional yeast
• ½ tsp lemon juice

Method for Nutritional Yeast Sabzi Topping:

1. After the sabzi is cooked and slightly cooled, sprinkle nutritional yeast on top.
2. Add a dash of lemon juice and mix.
3. Serve the Nutritional Yeast Sabzi Topping hot or warm.
4. Pro Tip: Use the Nutritional Yeast Sabzi Topping on leftovers to transform them instantly.

Vegan Paneer Bhurji with Nutritional Yeast Recipe

Ingredients for Vegan Paneer Bhurji with Nutritional Yeast:

• 1 block firm tofu, crumbled
• 1 tbsp oil
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 green chilli, chopped
• ¼ tsp turmeric
• ½ tsp cumin seeds
• Salt to taste
• 2 tbsp nutritional yeast
• Coriander for garnish

Method for Vegan Paneer Bhurji with Nutritional Yeast:

1. Heat oil, add cumin, onions, and green chilli. Sauté till translucent.
2. Add tomato and turmeric. Cook till soft.
3. Add crumbled tofu and salt. Cook for 5 minutes.
4. Stir in nutritional yeast and mix well.
5. Garnish and serve your Vegan Paneer Bhurji with Nutritional Yeast with pav, roti, or toast.
6. Pro Tip: Add bell peppers for crunch in your Vegan Paneer Bhurji with Nutritional Yeast.

Miso Masala Khichdi Recipe

Ingredients for Miso Masala Khichdi:

• ½ cup rice
• ¼ cup moong dal
• 1 tsp turmeric
• 1 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin
• 1 small onion, chopped
• 1 tsp ginger-garlic paste
• 1 green chilli
• 1 tomato, chopped
• Salt to taste
• 1½ tsp miso paste
• Lemon juice, coriander

Method for Miso Masala Khichdi:

1. Pressure cook rice and dal with turmeric and water.
2. In a pan, heat oil, add mustard, cumin, onion, green chilli, tomato, and spices.
3. Combine cooked khichdi and tadka.
4. Stir in miso paste gently. Mix well and top with ghee and coriander.
5. Serve hot Miso Masala Khichdi with papad or pickle.
6. Pro Tip: Add spinach or carrots for more nutrition in Miso Masala Khichdi.

Tahini Bhindi Stir-Fry Recipe

Ingredients for Tahini Bhindi Stir-Fry:

• 250g bhindi (okra), washed and sliced
• 1 tbsp sesame oil or any neutral oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 green chilli, slit
• ¼ tsp turmeric powder
• Salt to taste
• 1½ tbsp tahini paste
• Juice of ½ lemon
• 1–2 tbsp water (to adjust tahini consistency)
• Roasted sesame seeds for garnish (optional)

Method for Tahini Bhindi Stir-Fry:

1. Heat oil in a non-stick pan. Add mustard seeds, curry leaves, and green chilli.
2. Add sliced bhindi and sauté on medium heat until it turns slightly crisp and non-sticky (8–10 minutes).
3. In a small bowl, whisk tahini paste, lemon juice, salt, and water to form a smooth sauce.
4. Lower the flame, pour the tahini sauce over cooked bhindi, and toss well.
5. Cook for 2 more minutes and turn off the heat.
6. Garnish your Tahini Bhindi Stir-Fry with sesame seeds and serve warm.
7. Pro Tip: Always dry bhindi completely before slicing to avoid slime in Tahini Bhindi Stir-Fry.

Cheesy Nutritional Yeast Dosa Filling Recipe

Ingredients for Cheesy Nutritional Yeast Dosa Filling:

• 3 large boiled potatoes, mashed
• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 green chilli, finely chopped
• 1 inch ginger, grated
• 1 onion, finely chopped
• ¼ tsp turmeric powder
• Salt to taste
• 2½ tbsp nutritional yeast
• Fresh coriander, chopped
• Juice of ½ lime

Method for Cheesy Nutritional Yeast Dosa Filling:

1. In a pan, heat oil and add mustard seeds and urad dal. Let them splutter.
2. Add green chili, ginger, and onions. Sauté till onions are soft.
3. Add turmeric and mashed potatoes. Mix well.
4. Stir in nutritional yeast and salt. Cook for 3–4 minutes.
5. Turn off the heat, add lime juice and coriander.
6. Use this Cheesy Nutritional Yeast Dosa Filling inside your dosa and serve with chutney.
7. Pro Tip: You can also add grated carrots or peas to the Cheesy Nutritional Yeast Dosa Filling for more texture.

Spicy Miso Tomato Chutney Recipe

Ingredients for Spicy Miso Tomato Chutney:

• 3 ripe tomatoes, chopped
• 1 tbsp oil
• 2 dry red chillies
• 1 tsp mustard seeds
• 1 onion, sliced
• 3 garlic cloves
• 1 tsp Kashmiri red chilli powder
• Salt to taste
• 1½ tsp miso paste
• Fresh coriander to garnish

Method for Spicy Miso Tomato Chutney:

1. Heat oil, add mustard seeds, garlic, onion, and red chillies.
2. Sauté until onions are translucent.
3. Add tomatoes and cook till mushy.
4. Add chilli powder and salt. Cook for 2 more minutes.
5. Remove from heat and let it cool slightly.
6. Blend with miso paste into a smooth chutney.
7. Garnish your Spicy Miso Tomato Chutney with coriander.
8. Pro Tip: For smoky flavor, roast tomatoes before blending them into your Spicy Miso Tomato Chutney.

Vegan Nutritional Yeast Kadhi Recipe

Ingredients for Vegan Nutritional Yeast Kadhi:

• 2 tbsp besan (gram flour)
• 1½ cups water
• 1 tbsp lemon juice or tamarind pulp
• 2 tbsp nutritional yeast
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dry red chilli
• 1 pinch hing (asafoetida)
• 6 curry leaves
• 1 green chilli, chopped
• Salt and turmeric to taste

Method for Vegan Nutritional Yeast Kadhi:

1. In a bowl, mix besan, water, lemon juice, salt, turmeric, and nutritional yeast. Whisk well.
2. Heat oil in a pan, add mustard, cumin, chilli, curry leaves, and hing.
3. Pour in the kadhi mixture and stir continuously to avoid lumps.
4. Let the Vegan Nutritional Yeast Kadhi simmer for 8–10 minutes.
5. Serve hot with rice or khichdi.
6. Pro Tip: Add spinach or methi to enrich the Vegan Nutritional Yeast Kadhi with iron and fibre.

Creamy Tahini Rajma Masala Recipe

Ingredients for Creamy Tahini Rajma Masala:

• 1 cup cooked rajma (kidney beans)
• 1 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• ½ tsp cumin seeds
• ½ tsp garam masala
• 1 tsp coriander powder
• ½ tsp red chilli powder
• Salt to taste
• 1½ tbsp tahini paste
• Fresh coriander

Method for Creamy Tahini Rajma Masala:

1. In a pan, heat oil and add cumin seeds.
2. Add onions and sauté till golden. Add ginger-garlic paste and sauté.
3. Pour in tomato puree and all spices. Cook until oil separates.
4. Add cooked rajma and a splash of water. Simmer for 10 mins.
5. Stir in tahini paste and mix well. Simmer for 2–3 more minutes.
6. Garnish your Creamy Tahini Rajma Masala with coriander and serve with rice.
7. Pro Tip: Add a pinch of kasuri methi for extra aroma in Creamy Tahini Rajma Masala.

Your Global Pantry Just Went Desi!

One of the most magical components of Indian cuisine? It's adaptability. Adding miso, tahini, and nutritional yeast to your meals is not watering down the tradition; it's expanding it! These power ingredients bring new textures, flavours and nutrients that go so well with our dals, curries, sabzis, and snacks.

Whether you are a health-conscious home cook, a fusion-food lover, or someone interested in trying something different, add miso, tahini, and nutritional yeast to your pantry. So, next time you grab that curry powder or ghee, don't forget to also grab a spoonful of tahini, miso paste, or nutritional yeast. Indian food is so large, it has plenty of room to grow.

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