• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Sweet Potato and Pasilla Chile Dal

5.0/5 rating 1 vote
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 2806
Sweet Potato and Pasilla Chile Dal


Amazing dahl with a little sweet and a little spice!


    •    1 1/2 cups dahl (your choice)
    •    4 medium tomatoes
    •    1 green chile
    •    1 pasilla chile
    •    1 dried pasilla chile
    •    1 sweet potato
    •    2 carrots
    •    2 tbsp ghee
    •    1/3 cup cream
    •    1/2 inch fresh ginger
    •    1 tsp cumin seeds
    •    1 tsp sugar
    •    1/2 tsp turmeric
    •    1/2 tsp cayenne pepper
    •    dash hing
    •    2 tsp salt, and pepper to taste


  1. First cook the dal in a pressure cooker for 10 minutes. While the lentils are cooking place the tomatoes, green chile and dried pasilla chile to the blender and blend until smooth.

  2. Now chop up all the vegetables in preparation for cooking.

  3. Heat the ghee on medium high flame and add the cumin seeds.

  4. When the cumin seeds turn brown add the fresh ginger and fry for about 30 seconds.

  5. Then add all the chopped veggies.

  6. Cook for about 5 minutes.

  7. Then add the blended tomato sauce and all remaining spices.

  8. Add the cream.

  9. Continue cooking for about 5 minutes and then add the dal including all the cooking water. If you would like to have a more liquid dal, add more water or whey if you have any until you get the desired consistency. Cook for another 5 minutes or until all the veggies are fully cooked.

  10. Here is what it should look like when it is done.

  11. Serve with paneer and chapatis! You are now ready to serve to Kṛṣṇa with love and devotion!

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

Join our free newsletter:

Support this website: