It has been so long since we’ve had black dal! In the last year or two we’ve been in a yellow dal phase, but I think we’re back to mix things up. This recipe uses a slow cooker instead of … Continue reading
Slow Cooker Black Dal
Category Archives: Dals & Pulses
Punjabi Chole (Rich Chick Pea Curry)
We had almost a whole big can of garbanzo beans after making papri chat the other day just sitting in the fridge and it inspired me to try making a punjabi style chole or channa masala. I’ve made this lighter … Continue reading
Mung Beans with Yogurt
This recipe for mung beans with yogurt that I found on Harmless Color is delicious! I think the combination of roasted cumin and coriander, garlic, cilantro stems, and yogurt truly makes it outstanding. The roasted spices give it an earthiness, the … Continue reading
Dhansak (Parsi Dal)
I’m sitting here eating leftover Dhansak which is a Parsi dish of many kinds of dal all mashed with vegetables like bottle gourd and eggplant. The flavor is even better today than it was when we first had it a … Continue reading
How To Sprout Mung Beans
On one of my first blog posts back in the day, I tried a recipe for misal pav with a spicy gravy that used sprouted moth beans. I didn’t have moth beans, so I used mung instead. I have seen moth … Continue reading
Rasam (South Indian Tangy Soup)
Rasam is a South Indian soup that is tangy and spicy. It can be served over rice (rasam rice), as part of a traditional South Indian meal, as rasam vada (fried urad dal fritters with rasam poured over), or just … Continue reading
Pea & Tomato Curry w/ Kasoori Methi
This awesome curry is kind of a cross between methi malai mutter (peas with methi leaves) and this other simple pea and tomato dish that we like. It combines a rich tomato gravy with cream and methi leaves. In this case, I used … Continue reading
Marathi Black Eyed Peas
I’ve talked a lot about goda masala, so I’ll spare you the details today :-), but here is the recipe I use. This dish of Marathi style black eyed peas is based on this recipe and it is really tasty. We … Continue reading
Moong Dal w/ Curry Leaves
I don’t know why, but for some reason moong dal tastes healthier to me than other dals! Maybe because it is green! This simple dal uses green split moong and is tempered with mustard seeds and curry leaves. 1 tablespoon … Continue reading
Hariyali Dal
This last week we’ve been winding down the cooking and trying to eat up all the extra stuff in the fridge because we leave for India this Wednesday. I’m so excited! The only new thing I cooked this week was … Continue reading