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.

(more…)

Kaddu Rajma: Pumpkin with Red Kidney Beans

1 Aug

Kaddu Rajma - Pumpkin Red Kidney Bean Curry

Pumpkin (kaddu) and red kidney beans (rajma) make a hearty, richly flavored kaddu rajma curry. Dry red chilies give it heat, tamarind lends it tang, jaggery balances it all.

(more…)

Bihari Aloo Chana: Potato and Black Chickpea Curry

28 Jul

Bihari Aloo Chana

Aloo chana is an easy-to-cook recipe from Bihar that uses kala chana (black chickpea) – the smaller, thicker-skinned sibling of the chickpea used in channa masala or hummus. Black chickpea has an earthy, dense flavor and high roughage content. This dish is filling, a good source of carbs, protein and iron – besides being really tasty.

(more…)

Dahi Wali Lauki: Bottle Gourd Yogurt Curry

23 Jul

Dahi Wali Lauki - Bottle Gourd in Spiced Yogurt

Of late I have been on the lookout for recipes that would put my stock of fennel seeds to good use. I also intend not to restock tomatoes till their price subsides to non-crazy level. My quest came to a satisfying end with this recipe for dahi wali lauki. Easy on the pocket , great to taste, fennel flavored, and no tomatoes.

(more…)

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.

(more…)

Methi Moongphali Chawal: Fenugreek Peanut Rice

8 Jul

Methi Moongphali Rice

A nutritious one-pot meal in which fenugreek leaves, peanuts and ghee add their charm to rice. Methi moongphali chawal is just the answer for you if you *want* to consume fenugreek for its health-giving properties but find its – shall we say, potent – taste unpalatable.

This recipe is really quick to put together if you have the boiled ingredients and the spice base – methi chutney – ready beforehand. Do as I do – make a big batch of methi chutney, use it as side dish on Day 1 and in fenugreek peanut rice on Day 2. Ek panth do kaaj.

(more…)

Page 3 of 5312345...102030...Last »