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…

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…

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…

Sprouted Red Lentils – Masoor ki Dal

I love lentils in most forms. I keep buying them at the grocery store, and because we are so partial towards the ubiquitous tur dal, i often end up with red lentils or whole moong dal which i need to use in a hurry. I used sprouted whole red lentils or masoor ki dal in…

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…