The Dispatch: Watching Abrar Hassan travel and eat in India
The Dispatch ~ Bael ka Sharbat ~ Summertime Wood Apple Drink
The Dispatch: Masala Mango for the Summer
The Dispatch: Finding familiarity in Om Ali
The Dispatch: Women and Food – Are the Keepers of Culinary Legacies Influencing the Food Landscape?
Lentils to the rescue
Urad Dal – creamy split black gram
Urad chhilka, i.e. split unhusked urad dal, is an easy to make lentil that is creamy and delicious! Ready within half an hour it is great to pair with fresh whole wheat chapati or even with rice and sabzi. Urad is one of the original lentils from the Indian subcontinent. It’s uses range from our dinner plates to construction. Read more in the post and try this simple recipe!
Dal Palak – moong masoor cooked with spinach
Palakwali dal or dal palak is an easy way to introduce greens into your diet. That’s one of the primary reasons I’ve been a fan of this recipe. Additionally, lentils are an extremely inclusive food. I say that because while this recipe uses a mix
Panchmel Dal – Five Lentil Soup in Instant Pot
Panchmel Dal is a mix of five lentils cooked together to create a creamy, thick, delicious lentil curry that tastes great when scooped up with warm chapatis or eaten with basmati rice. This recipe is inspired by Rajasthani cuisine which favors mixing of dals. Rajasthan’s
A humble bowl of Moong Dal Khichdi
In recent months of the pandemic, I’ve noticed that family and friends have really taken to cooking. I see them trying out elaborate dishes in the kitchen. From Jalebis, Rasgullas, Banana Breads to Chicken Korma, Biryani and what not; they have embraced recipes from everywhere
Arhar Dal with Heeng Jeera Chaunk
This is one of my favourite dal recipes and also one of the simplest I know. This Old Delhi style creamy Arhar dal with heeng jeera chaunk (tadka) is a recipe from my maternal grandmother. My maternal grandmother or Chaiiji, as we all fondly called
