Moong Dal with Spring Onion ~ Entry to MLLA

The use of lentils or the ones broadly referred to as ‘Dals' in my mother’s kitchen was not limited to sambhar(as is the common misconception). Lentils were cooked in various amounts of moisture, resulting in dishes that would range from very watery to dry. We ate almost equal amounts of all forms of dal, tur … Continue reading Moong Dal with Spring Onion ~ Entry to MLLA

Thanksgiving & Comfort Food ~ Palak Dal

  Today American's celebrate Thanksgiving. It was tough to escape this one because there were reminders all over fb, twitter and in my training room today as my client for the day is an american company with operations in India. I have a lot to be thankful for. this year in particular....its been a very … Continue reading Thanksgiving & Comfort Food ~ Palak Dal

Gongura Pappu ~ Andhra Style Lentils with Sorrel Leaves

The love of the sour Sorrel leaves or Gongura leaves in Andhra cooking is legendary. it is used as a souring agent in vegetable, dal/lentil and meat dishes and is world famous as Gongura Pachadi which is a chutney made out of it. As is normal, the preparation and the combination of foods it must … Continue reading Gongura Pappu ~ Andhra Style Lentils with Sorrel Leaves

Recipe for Spicy Whole Red Lentils (Masoor ki Dal)

I am trying to eat more varieties of lentils and went searching for stuff in the supermarket aisles that i generally dont buy. i found a bag of whole red lentils (masoor ki dal) and while i love the skinned version of it, common sense told me the whole skin intact one would have a … Continue reading Recipe for Spicy Whole Red Lentils (Masoor ki Dal)

Introducing a brand new blogger and an easy Mixed Dal Recipe

All those of you who've encouraged me, please say hello to Swati, media person, executive producer, woman of today and Weekend Epicurean. Swati and I know each other through a dear friend U, and when she expressed her desire to start a food blog, i  told her of my tryst with blogging and how much … Continue reading Introducing a brand new blogger and an easy Mixed Dal Recipe

How to Make Idli and Araichavitta Sambar with Drumsticks (Sambar with Freshly Ground Spices)

Idlies are a staple in our home. We can eat them for breakfast, lunch and dinner. Sometimes on the same day!! I try and make the batter on Sunday so as to see me through 3 meals. It saves precious time and energy when you would rather be doing something else than tearing you hair … Continue reading How to Make Idli and Araichavitta Sambar with Drumsticks (Sambar with Freshly Ground Spices)