16 Jan
Moong dal and spinach complement each other perfectly. One comes packed with protein, the other boasts of high vitamin-mineral content; one is known for its digestive ease, the other for its roughage. And the colors – the pale yellow of moong playing off the rich green of spinach – are an added invitation to dig into this delicately flavored sautéed spinach moong dal.
4 Jan
From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.
26 Nov
We normally make cheela – a savory pancake popular as breakfast food in India – with besan (gram flour), but my taste buds prefer the more delicate flavors of moong dal cheela. Moong dal has the added edge of being less taxing to the tummy than gram flour.
On to the cheela recipe, with step-by-step pictures…
20 Jul
Khichdi isn’t exactly the height of culinary sophistication – but sometimes we don’t want culinary sophistication. Hands up those living away from family who, after a series of spice-laden oily meals outdoors and countless packets of instant noodles, crave simple home-cooked khichdi?
26 Apr
In the western world, Indian cuisine is mostly equated with rich, spicy gravies – kofta curry and chhole masala and shahi paneer and their ilk. In reality, Indian cuisine is far broader than that. Indian food can be simple and minimalistic, as this dish I’m going to write about today – roasted moong dal with a green vegetable combination. I picked up the recipe of ridge gourd moong dal from a friend from Andhra, it’s been a regular in my kitchen since.
Ridge gourd and moong dal are both very gentle on the stomach, as are asafoetida (hing in Hindi) and lemon, the prime flavorings in this dish. Hing is a strong spice and, I suspect, an acquired taste. If this is the first time you’re cooking with hing, I’d suggest using very little of it. If you like it, use more another time. I do recommend it warmly, especially for its wide array of health benefits.
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