My first taste of kosambari was at a friend’s wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked – and that it could be delicious – was a revelation. Since then I’ve been experimenting with salad made of split pulses and an assortment of vegetables.
Spices & Herbs
Recipes that use herbs and spices as a key ingredient.
Capsicum Tomato Saute
Most Indian curries involve a little extra cooking of the vegetables. We like to keep the crunch for salads – curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule: here the tomato slices retain their shape, the capsicum remains a bright green.
This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking. Nothing perks one up at the end of a stress-filled workday as a vibrantly colored dinner!
Sweet and Sour Ginger Chutney
Ginger lovers: this one is for you.
A spicy sweet and sour chutney, with ginger as its star.
Masoor Dal Tadka: Red Lentils with Ghee Tempering
Masoor dal – the salmon-pink, hulled lentil – is a quick-cooking dal that needs no prior soaking or laborious cooking. My masoor dal tadka recipe rides on the pliability of masoor and has the dish ready to serve in a matter of minutes.
In case you’re wondering, tadka is the process of tempering spices in hot oil and pouring them along with the oil into a dish. I use ghee for tadka in this recipe; the aroma of ghee brings out the earthy flavor of masoor dal.
Potato Pesto Sandwiches
Potato and pesto sandwiches for a tasty, leisurely breakfast with a steaming cup of masala chai. Life doesn’t get better than this :-) I had these sandwiches this morning and loved them, they’re a sure addition to my pesto recipe ideas.
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.
Green Eggplant in Mustard-Fenugreek Masala
Green eggplant in mustard-fenugreek masala is not for the faint-hearted. The spices in this are heavier and headier than, say, in bittersweet baingan. Try it if you dare!
I made this dish with long green eggplant, which is the mildest-tasting variety of eggplant I know of. The eggplant’s blandness gives a nice base to the strong flavors of the spices.