Exploring the many uses of ayurvedic black salt
Kala Namak, also known as Indian black salt or Himalayan black salt, is found in the areas of the Himalayas and North India.
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What does it taste like?
Kala Namak gives food an egg-like, salty taste. There are multiple varieties of kala namak, including both coarse and fine grains.
Each variety has its own unique flavour profile, from the strong, pungent notes of Himalayan Kala Namak to the milder, more earthy tones of Indian black salt.
No matter the variety, it can be an excellent addition to any recipe.
Black Salt recipe ideas
Important side note: Adding Black Salt during cooking makes the egg-like flavour evaporate, likely due to the heat. I always add it at the end, and I do not add any additional table salt.
- Vegan Scrambled Eggs: Mix crumbled-up firm tofu with turmeric and nutritional yeast. Cook until the mixture has a scrambled egg-like consistency. In the end, add the Kala Namak.
- Tofu Omelette: Combine about 150 grams of extra firm tofu with 2 tablespoons chickpea flour, 1/4 teaspoon turmeric, salt, and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat, add the tofu mixture and cook for 7–10 minutes on each side. Serve hot. Add Kala Namak at the end.
- Roasted Eggplant and Tomato Salad: Slice eggplants and tomatoes. Sprinkle with olive oil and a little Kala Namak. Roast in the oven, add Kala Namak afterwards again and serve as a salad.
- Lentil Soup: For a delicious vegan lentil dish, sauté ginger and garlic in olive oil over medium-high heat. Add cumin and coriander and continue to sauté for 1 minute. Next, add 1 cup of lentils, 6 cups of water, and salt and pepper to taste. Boil, reduce heat, and simmer for 25 minutes until cooked through. Adjust seasoning, add kala namak and serve hot.
- Vegan Caesar Salad: Make a dressing with lemon juice, nutritional yeast, and Kala Namak. Dress your favourite salad greens (romaine lettuce, spinach, kale, arugula, radicchio etc.) and optionally sprinkle with croutons.
- Chickpea Salad: Mix chickpeas, chopped vegetables (cucumber and cherry tomatoes go well), and a dressing made with lemon juice, olive oil, and Kala Namak. Serve cold.
- Spiced Potato Wedges: Cut potatoes into wedges and mix with spices, such as paprika, cumin, and a little Kala Namak. Bake in the oven until crispy; add a little more Kala Namak to preserve the eggy taste.
- Vegetable Stir-Fry: Stir-fry your favourite vegetables (onions, bell peppers, carrots, zucchini, mushrooms, snap peas) with garlic and ginger. Serve over rice or noodles. Lastly, add Kala Namak.
- Roasted Cauliflower: Cut a head of cauliflower into florets, toss with spices, such as turmeric and little Kala Namak, and roast in the oven until tender. Add a little more Kala Namak at the end.
- Quinoa and Vegetable Bowl: Cook quinoa and mix it with roasted or sautéed vegetables, such as zucchini, bell peppers, and cherry tomatoes. Season with Kala Namak, lemon juice, and olive oil, as desired.
Austrian or German-inspired Kala Namak recipe ideas
While Kala Namak is primarily used in Indian cuisine, it can be used in various dishes from different cuisines. Here are a few vegan German-inspired recipes using Kala Namak:
- Spätzle with Mushroom Gravy: Cook spätzle according to package instructions and top with a gravy made from sautéed mushrooms, onions, and a thickening agent such as flour or cornstarch. Season with Kala Namak, salt, and pepper.
- Potato Pancakes: Grate potatoes and mix them with flour, salt, pepper, and Kala Namak. Form into pancakes and fry in oil until golden brown. Serve with apple sauce or sour cream.
- Schnitzel with Sauerkraut: Cut mushrooms or eggplant into thin slices and bread with flour, egg replacer, and breadcrumbs. Fry until golden brown and serve with sauerkraut and mashed potatoes seasoned with Kala Namak.
- Red Cabbage Salad: Shred red cabbage and combine it with grated apples, raisins, and a dressing made from oil, vinegar, sugar, and Kala Namak.
- Vegan Currywurst: Boil or bake tofu sausages and serve with a spicy tomato sauce/ketchup and a sprinkle of Kala Namak. You can also add the Black Salt to the ketchup and let it dissolve a little before digging in.
- Vegan Wiener Schnitzel: Cut mushrooms or eggplant into thin slices, bread with flour, egg replacer (corn starch or some other binding flour), and breadcrumbs, and fry until golden brown. Serve with mashed potatoes and lingonberry jam, seasoned with Kala Namak.
- Kaiserschmarrn with Fruit Compote: Tear up pancakes, fry in a pan until crispy, and top with fruit compote and a sprinkle of Kala Namak.
- Goulash Soup: Sauté onions and paprika, then add diced potatoes, carrots, and your preferred plant-based protein, such as tofu or tempeh, along with vegetable broth. Season with Kala Namak and additional spices, such as paprika and caraway.
- Vegan Tafelspitz: Boil firm tofu or tempeh with root vegetables, such as carrots, turnips, and potatoes. Serve with a sauce made from sautéed onions, oil, and a sprinkle of Kala Namak.
- Kaiserschmarrn with Berry Sauce: Tear up pancakes, fry in a pan until crispy, and top with a sauce made from mixed berries, sugar, and a sprinkle of Kala Namak.
With its unique flavour, this type of salt can be used in a variety of dishes for a delicious and nutritious meal.
I hope these international & Austrian-inspired vegan recipes with Kala Namak encourage you to try something new! Enjoy.
