A preparation of pulses (dried lentils, peas or beans), dal is a regular accompaniment with Indian meals. Dal recipes of varieties such as toor, chana, moong or masoor.
White radish, crisp and juicy, is in season. I like radish but can’t have much of it raw. More than a couple of bites, and I’m left nursing a stinging sensation and – if it’s a particularly potent specimen of the vegetable – watery eyes.
I wasn’t a fan of cooked radish either, until I discovered aloo mooli kadhi. Recently a new radish recipe has made its way into my armory, the one this post is about: mooli lachcha sabzi, or stir-fried grated radish. Thanks to a friend who shared her family recipe with me.
A touch of garlic can transform a simple dal to an exquisitely flavored delight. Light and soupy, lasooni dal (garlic-tempered dal) is the perfect accompaniment to rice/chapatis and a vegetable side dish.
Of leaf vegetables, my kitchen staples are spinach and fenugreek. Till a while ago, cooking with amaranth greens was unchartered territory for me. What better way to start a new year, I thought, than with tackling a new beast?
I had been reading on the goodness of this power food (no wonder that the word "amaranth" comes from the Greek amarantos, meaning "unfading" ) often of late, and then learnt that amaranth in Hindi is chaulai, the leaves of which my grandmother used in chaulai saag. That got me curious, and I was soon trying ways to cook amaranth in my own kitchen.
Amaranth leaves with lentils has come to be a special favorite. I love to mix and match, and this recipe puts that to great use: it’s a combination with boiled dal, which you can make ahead for more than one meal and assemble in different ways later (tomato toor dal another day, spinach dal the meal after?)