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Green Gram Sundal: Coconutty Whole Moong Bean

6 Aug

Green Gram Sundal

Sundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to their guests, prepared with a different legume each day.

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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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Raw Mango Mint Chutney

25 Jun

Raw Mango Mint Chutney

Fresh raw mango mint chutney that’s especially good during summer. Mint helps to tackle tummy troubles that the heat brings in its wake (it’s even part of this popular OTC Ayurvedic antacid), and raw mango is a famed antidote for heatstroke, so much so that the goverment’s National Health Portal recommends it.

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How to Boil Shelled Peanuts

17 Jun

How To Boil Shelled Peanuts

Raw unsalted shelled peanuts, when boiled, acquire a rich softness, quite a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

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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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Tomato Pickle in Mustard Oil and Vinegar

12 Oct

Tamatar ka Achar: Tomato Pickle

This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.

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