This light and nourishing ginger lime moong dal has a healing touch. Excellent for days when you want to soothe a sore throat.
Curry Leaves
Express Mooli Sambar: Radish Lentil Stew
A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.
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.
Carrot and Beans Stir Fry
A recipe I picked up from a friend – carrot and beans stir fry. It’s healthy, it’s simple. Next to white rice, the saffron-green of the vegetables sets up a meal with all the hues of the Indian tricolor.
Coconut Curry Leaves Chutney
A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
Mooli Lachha Sabzi: Grated Radish Stir Fry
White radish, crisp and juicy, is in season. I like radish but can’t have much of it raw. More than a couple of bites, and I’m left nursing a stinging sensation and – if it’s a particularly potent specimen of the vegetable – watery eyes.
I wasn’t a fan of cooked radish either, until I discovered aloo mooli kadhi. Recently a new radish recipe has made its way into my armory, the one this post is about: mooli lachcha sabzi, or stir-fried grated radish. Thanks to a friend who shared her family recipe with me.
Pumpkin Moong Dal
Pumpkin and moong dal hit it off beautifully together. Mild to taste, the two have the capacity to combine a wide array of flavors very well. This recipe of pumpkin moong dal makes the most of this attribute, with its luxurious use of curry leaves and masalas.