Moong dal pairs well with gourds: my much-clicked recipe of ridge gourd moong dal is ample proof of that. This recipe combines moong dal with another similar gourd – the zucchini – with some green leafy goodness added to the mix. It’s homey, light and lemony, the kind that inspires coinages such as “comfort food”.
Vegetables
Pumpkin Kala Chana, Bengali Style
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.
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.
Aloo Sahjan: Potato Drumstick Curry
A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.
Zucchini Cherry Tomato with Mustard
Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.
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.