My first taste of kosambari was at a friend’s wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked – and that it could be delicious – was a revelation. Since then I’ve been experimenting with salad made of split pulses and an assortment of vegetables. (more…)
Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape, the capsicum remains a bright green (or yellow/red, depending on your choice of pepper).
This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking – nothing perks one up at the end of a stress-filled workday as a vibrantly colored curry. :-) (more…)
Masoor dal – the salmon-pink, hulled lentil – is a quick-cooking dal that needs neither prior soaking nor laborious cooking. My masoor dal tadka recipe rides on the pliability of masoor and has the dish ready to serve in a matter of minutes.
In case you’re wondering, tadka is the process of tempering spices in hot oil and pouring them along with the oil into a dish. I use ghee for tadka in this recipe, I love the body and aroma that ghee adds to the earthy flavor of masoor dal. (more…)
Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.
I often do a dry stir fry of cabbage, peas and onions with Indian spices, to accompany plain parathas in my office lunch box. This time I looked towards pan-Asian cuisine for inspiration, putting in honey and soy sauce in place of cumin and coriander.