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.
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).
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.
When it comes to leafy vegetables, my kitchen staples are spinach and fenugreek. Till a while ago, cooking with amaranth greens was uncharted territory for me. What better way to start a new year, I thought, than with tackling a new beast? And so I made my debut attempt at making chaulai dal (amaranth leaves with lentils).
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!
Those beautiful pale green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla dal (gooseberry dal) and loved the result, I can heartily recommend the recipe to you.
A bright side dish to perk up your mealtimes. Cucumber pomegranate salad with the zing of lemon and mint – the very definition of healthy gorgeousness.
Grape and walnut fried rice – a treat to the senses! Revel in the flavors of tart-sweet grapes, toasted walnuts, caramelized onions studding fried rice.
Sundal, a simple legume preparation from south India, in which boiled legumes and fresh coconut play starring roles. Here's how to make green gram sundal.