Ginger

Khatti Meethi Masoor Dal: Red Lentil with Tamarind and Dates

Khatti Meethi Masoor Dal: Red Lentil with Tamarind and Dates

I came across Nigella’s recipe for Lentil Tamarind and Date Dhansak last week, which prompted an internal conversation with the self.

Dal without salt? Did the ingredient list miss that by accident or is this dish really meant to have no salt?

Well, moong dal halwa is dal without salt, and that’s the finest dessert ever.

But there’s garlic-infused oil and tamarind in this recipe – no dessert worth its er…salt…has garlic.

Who said this is a dessert?

Guesswork much? Just follow the recipe and find out for sure.

So I did follow the recipe, with a couple of tiny adaptations. I ended up with an unusual, rich and tangy dal, the taste of which grew on me with each spoonful.

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Baingan Bharta: Smoky Eggplant Mash

Baingan Bharta

For a really good baingan bharta, getting the eggplant perfectly roasted is half the battle won. And for a perfectly roasted eggplant, the ingredients you need most are patience and balance – patience in cooking the eggplant on a low, open flame through till the core, balancing the heat all around without charring, leaving no spot raw or burnt.

The proportion of other ingredients and spices, the duration of post-roasting sautéing, can vary, but if the heart of the dish – the mashed eggplant – is nicely done, baingan bharta turns out delicious.

With that thought, on to my baingan bharta recipe in all its smoky splendor…

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Authentic Sattu Paratha: Bihar’s Famous Stuffed Flatbread

Sattu Paratha

Till about a decade back, a mention of sattu in conversation with a non-Bihari audience would be greeted with puzzled stares. Things have changed today. The world around is more health-conscious, and sattu has gained currency for its great nutritional benefits. Rich in minerals, proteins and fibre, low in glycemic index – sattu is a great addition to one’s diet.

The better-known style of consuming this miracle food is probably in the form of a cooling sattu drink, but my favorite way is as sattu paratha (also called “makuni” colloquially) – flatbread stuffed with a spiced sattu filling.

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No-Oil Ginger Garlic Pickle

No-Oil Ginger Garlic Pickle

A pickle that’s healthy, easy to make, and has a quick gestation time? This no-oil ginger garlic pickle says yes to all three. Not for delicate taste buds – this one’s for fans of the zingy and the zesty.

You don’t need much skill to make no-oil ginger garlic pickle. Just care, fresh ingredients, and long hours of pleasant sunlight.

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Aloo Chutney: Tangy Potato Chutney

Aloo Chutney: Tangy Potato Chutney

A recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made with jimikand (yam) instead of potatoes, and as those of us who cook with yam know, that vegetable is tricky to handle raw. And so we switch to the friendlier, more accessible tuber. Potato chutney is just as good and is super easy to make.

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Dahi Bhindi: Indian Okra in Ginger Pepper Yogurt Sauce

Dahi Bhindi: Indian Okra in Ginger Pepper Yogurt Sauce

Okra / bhindi – one of the most versatile vegetables in Indian cuisine. I cook it with onions or without, season it with Indian spices, or sometimes look westwards for inspiration.

Despite the same core ingredient, each of these okra dishes tastes worlds apart. Dahi bhindi (okra cooked in a yogurt-based gravy) is one such unique preparation. The recipe includes besan (gram flour) which adds body to the gravy, and a freshly prepared ginger-pepper blend which gives it a distinct, sharp kick.

Here’s how to make dahi bhindi.

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