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Dal with Raw Mango: Tangy Yellow Lentils

13 Jul

Raw Mango Dal

With garlic, curry leaves and ghee for company, dal with raw mango is like heaven in a bowl. What’s more, it doesn’t take much to give your workaday yellow dal this exotic tangy twist. Let me show you how.

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Dal with Amaranth Leaves and Gooseberries

30 Apr

Amla Chaulai Dal

This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).

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Mooli Lachha Sabzi: Grated Radish Stir Fry

22 Dec

Radish Stir Fry

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.

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Lasooni Dal: Yellow Lentils with Garlic Tempering

10 Jun

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.

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Chaulai Dal: Amaranth Leaves with Lentils

7 Feb

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?)

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Palak Toor Dal: Spinach with Lentils

22 Jun

Palak toor dal (spinach with yellow pigeon pea lentils) has everything your nutritionist would give the nod to – and your palate would agree. Proteins, minerals, iron, and great taste!

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