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YouTubeWFPB recipe is complete by 12:46, ready to eat. After that offset, she shallow fries using oil. We may skip this step altogether or bake the preparation.
WFPB recipe is complete by 8:38, ready to eat. After that offset, she shallow fries using oil. We may skip this step altogether or bake the preparation.
WFPB recipe is complete by 4:55, ready to eat. After that offset, she shallow fries using oil. We may skip this step altogether or bake the preparation.
WFPB recipe is complete by 6:48, ready to eat. After that, she dips the preparation in rice paste for deep frying - we can skip that step.
WFPB recipe is complete by 6:14, ready to eat. After that offset, she shallow fries using oil. We may skip this step altogether or bake the preparation.
Most Rikwach recipes use chickpeas. This one uses yellow split peas ('toor dal'). WFPB recipe is complete by 21:05, ready to eat. After that offset, she shallow fries using oil. We may skip this step altogether or bake the preparation.
WFPB recipe is complete by 5:00. We can mix the gravy with dumplings. The video shows oil and curry leaves added to this preparation - we may skip this step; instead of oil, we may introduce some nut paste.
WFPB recipe is complete by 9:47, ready to eat. No need to shallow fry in oil.
'Patra' or 'Rikwach' recipes combine two interesting Whole Food Plant-Based food groups: BEANS, PEAS & LEGUMES with BEANS. Some more examples for this theme:
Colocasia Leaves Curry | Goan Terre Tonak uses no oil; we may replace jaggery by dates or date sugar or homemade date syrup.
Alu Chi Patal Bhaji: This video is interesting for its cooking technique centered around steaming of colocasia leaves and chana dal, plus using garbanzo flour for thickening. At offset 1:50, she uses oil for tempering — we can replace that step by water sauteing (many videos online show how to do that).
Goan Teryachi Bhaji / Tonak uses 'vatana' (dried peas) and colocasia leave. At offset 3:00, she uses oil for sauteing onions but we can easily replace that with water sauteeing of onions (there are YouTube videos showing how to do that).
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