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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Instant Pot Spinach Sambar

We got some beautiful Spinach at the Farmer's Market this past Friday perfect for crisp Spring salads, but the weather had other plans. Chilly temperatures meant the need for a warm comforting dish instead, so Spinach Sambar it is! 

Sambar is a lentil & vegetable stew, thicker than Rasam, from Southern India. It is usually served with rice as a main course or it can be served as a side dish for dosa or idli. It's a great quick and comforting meal for a chilly day.

Here's my recipe:

Instant Pot Spinach Sambar 

Cooking for Kishore


Instant Pot Spinach Sambar
  • 1/2 cup Toor Dal (Pigeon Peas)
  • 2 cups Water
  • 1 Tbsp Sambar Powder
  • 1 bunch Fresh Spinach, chopped
  • 1 Small Red Onion, chopped
  • 2 Tomatoes, chopped
  • 1 small bunch cilantro, chopped
  • 1 Tbsp Garlic Ginger Paste
  • 1 Tbsp Tamarind Paste
  • 2 green chillies, chopped
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Asafoetida powder
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 Red Chili, dried
  • A few Curry Leaves
  • Salt to Taste
  • 1 tsp Ghee, or Butter


  1. Set your Instant Pot to the Sauté setting. Add Ghee, mustard seeds, cumin seeds, red chili, and curry leaves.
  2. When mustard seeds start to sputter, add the onions and sauté till soft. Then add garlic ginger paste and sauté till fragrant.
  3. Add the Tomatoes, Spinach, Cilantro, green chillies, Sambar Powder, turmeric, asafoetida, dal, and water. Put the lid on and change the setting of your Instant Pot to Manual, High Pressure for 12 minutes. Make sure the pressure valve on the lid is set to Sealing.
  4. After pressure cooking is done, allow the pot to vent slowly. Carefully remove lid, stir in tamarind paste, and salt to taste.
  5. Garnish with cilantro and Enjoy!
Yield: Serves 4-6
Prep Time: 10 mins.
Cook time: 15 mins.
Total time: 30 mins.
Tags: instant pot spinach sambar recipe, spinach sambar recipe, instant pot sambar recipe, south indian sambar recipe, south indian recipe,


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