barley kichadi
Barley is cooling, sweet, and mildly astringent. It is ideal for decreasing pitta and kapha. It can improve sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates. If the water in which barley is boiled is given to a person suffering […]
carrot moong dal soup – a winter warming soup
I thought I would revisit this soup, as it is one I make most often in the colder months and a particular favourite of Donna’s. It is also very quick and easy to prepare and has such simple flavours and warmth due to the pepper and ginger, keeping us nourished and grounded in these colder […]
green mung dal with Indian spices (revisited)
This post was originally published in June 2009 when we first started our blog. We both adore this dish, so we decided to update and repost it. Usually, I never know what I will cook until I venture into the garden and start picking, smelling, and just being present. Then, the excitement and inspiration start […]
mung beans with tofu & tomatoes
This dish was first made by our dear Amin, who lived with us for seven years before returning to her home country. She was inspiring in the kitchen, inventing and whipping up a dish in minutes. However, it wasn’t easy to obtain recipes from her, as she always forgot an extremely vital ingredient that could […]
easy sprouting & a recipe
Lettuce goes to seed quickly in the Summer heat here in Israel, so during this season, I need to get creative about what I can put into my salads. This is where sprouting comes in. I usually sprout mung beans by themselves, but a few weeks ago, I experimented with this combination: equal amounts of […]