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.
Fruits
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.
Indian-Style Zucchini: Zucchini with Coriander Lemon Dressing
Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.
Raw Mango Mint Chutney
Raw mango mint chutney (traditionally “aam pudina chutney”) is a tasty tangy herby condiment served with Indian meals or as a sandwich spread for breakfast. This chutney combines the cooling properties of raw mango (kaccha aam) and mint leaves (pudina), with some coriander leaves (dhania) thrown in. When summer approaches and raw seasonal mangoes abound, this chutney is a lovely treat.
Dal with Amaranth Leaves and Gooseberries
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).
Pumpkin Adzuki Bean Curry
Ever since I discovered adzuki beans, I have been trying it out in various recipes. Taking inspiration from Jamie Olivier’s pumpkin, chickpea and coconut curry, I combined the pumpkin with adzuki in a mildly spiced coconut base. Verdict: it’s a win.
Adzuki Bean Salad with Greens, Cherry Tomatoes, Pears and Cheese
A colorful salad bowl with an assortment of flavors and nutrients. Fresh leaves, walnuts and cheese, crunchy pear cubes, juicy cherry tomatoes give company to adzuki beans in this recipe.