A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang.
Dals
A preparation of pulses (dried lentils, peas or beans), dal is a regular accompaniment with Indian meals. Dal recipes of varieties such as toor, chana, moong or masoor.
Drumstick Raita: Moringa Pods in Chili Yogurt
Boiled drumstick (moringa pods, or sahjan in Hindi) swathed in a chili yogurt base for an unusual drumstick raita. With very few add-on flavors, this recipe lets the drumstick shine.
Mooli Fry: Masala-Coated Fried Radish
"Cannot handle the pungency of radish" – is that your rationale for staying away from radish-based curries? I know how you feel. Once upon a time, I was you. Till I discovered tricks to tame the mighty mooli. May I gently recommend to you my mooli fry recipe. With steps calculated to reduce the sharpness of radish, mooli fry presents to you this root veggie in its mildest form.
Green Gram Sundal: Coconutty Whole Moong Bean
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.
Kaddu Rajma: Pumpkin with Red Kidney Beans
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.
Bihari Aloo Chana: Potato and Black Chickpea Curry
Aloo chana (or aloo channa) is an easy-to-cook recipe from Bihar that uses kala chana (black chickpeas / kaala channa) – the smaller, thicker-skinned sibling of the chickpea used in chana masala or hummus. Black chickpeas have an earthy, dense flavor and high fibre content, and are popularly used in Bihari cooking. This aloo chana dish is filling, a good source of carbs, protein and iron – besides being really tasty.
Dal with Raw Mango: Tangy Yellow Lentils
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.