mysore style cooking

healing yellow dal with lemon & black pepper

20th February 2011

I love the Winter in Israel.  The days are bright and blue and beautiful.  I love the rainy days that quickly follow the sun.  It makes everything golden, especially in the late afternoon.  I love these days when everything is quiet and rested.

The quiet is such a blessing.

PC280546_31 PC280549_1_38-2

a simply golden soup

Inspired from Mysore Style Cooking by V. Sandhya

It is important to use yellow lentils (also known as toor dal and not yellow split peas).  You could replace with yellow split moong dal or as I do, half toor and half split moong.  Add more or less pepper and lemon until the taste is just right.

Serves 2


½ cup yellow lentils (toor dal)/split moong dal

3 cups water

2 cherry tomatoes, finely chopped

½ tsp freshly ground black pepper (or more to taste)

salt to taste


1 Tbsp ghee/oil

½ tsp mustard seeds

1 tsp cumin seeds

⅛ tsp asafoetida powder (hingu)

8 fresh curry leaves

⅛ tsp turmeric powder

juice of half a lemon, or to taste

2 Tbsp coriander leaves, finely chopped


1.  Rinse the dal until the water runs clear, add 3 cups water, bring to boil, turn down the heat and simmer uncovered for 20 – 30 minutes.  Remove from the heat and using a hand blender, puree until smooth (optional).

2.  Add the tomatoes, black pepper, and salt, then bring back up to boil and turn off the heat.

for the voggarane

3.  In a small pan, heat the ghee, add the mustard seeds and fry until they pop and turn grey, then add cumin seeds and asofoetida – fry for a few seconds and add curry leaves and turmeric.

4.  Pour the voggarane into the dal, add the fresh coriander and squeeze in the lemon juice to taste.

Serve hot with a drizzling of ghee and rice on the side.

Feeling fatigued?  Have a sore throat, sniffles, cough, or headache?  This soup will help cleanse and soothe your body of all those ailments.  But remember to rest. Eat when you are hungry.  Eat slowly…… until you feel soothed.  But stop short of familiar feelings of fullness.  Leave room to breathe in healing oxygen, and thank the trees for providing it!


Goodness shared from Stacey

sprouted mung bean cabbage & green pea curry

29th October 2010


Jonathan arrived back from India this morning with a suitcase full of surprises which my dear friend, Mary had organised for him.  It was wonderful as my whole kitchen oozed with the smells of India.  With him, arrived an amazing cookbook written by Sandhya.

Any Western staying in Mysore for long periods are very familiar with this amazing lady who opens up her home and kitchen to prepare, cook and serve delicious, home-cooked, non-spicy meals to Western students.  Whenever you arrive for lunch at Sandhya’s place, there is always an accumulating pile of sandals at the front door. Inside you would take retreat in the peaceful calmness of her house and the smells of the most delicious food cooking.  Sandhya and her girls would be dressed in their beautiful, bright sari, busy making chapatis and carrying bowls of freshly made steaming curries, palaya’s and chutney to the table all with big, beautiful smiles on their faces.  The food is always exceptionally delicious.! To finally have a book of my favourite recipes is like having a little bit of India and a little bit of Sandhya right here in my kitchen.

P1020049 CIMG2811 DSCN0091

Sandhya’s place, Mysore India

I spent the whole day saturating myself in reading through and marking all the recipes I am going to make.  Just what I needed to be, inspired again in the kitchen.  This is what I made today.  I used mung beans which I soaked, but did not sprout, as I was too impatient to try this first recipe.  The cooking time was slightly longer because of this and I added the cabbage and ground paste ingredients after I had simmered the mung beans for 20 minutes.  I also added a handful of frozen peas.  I only used half a chilli and it gave the dish just a hint of spice.  Perfect!!  If you don’t have the urad and chana dal, you can easily omit them.

cabbage, green peas & sprouted mung bean curry

Serves 4


250g green peas or mung bean sprouts (or a combination of both)

500g cabbage, chopped

500mL water

1 tsp fine rock salt

ingredients for ground paste 

1 green chilli

1 cup coconut, grated

¼ tsp turmeric powder

1-inch knob ginger root, grated

1 Tblsp coriander leaves, chopped


2 Tbsp oil/ghee

1 Tbsp mustard seeds

1 Tbsp split urad dal

1 Tbsp split channa dal

8 curry leaves

tsp asafoetida powder


1.  To prepare the ground paste – grind the five ingredients for the until smooth. Set aside.

2.  To prepare the voggarane, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds; when they start to splutter and pop, add the urad and channa dal – fry until both dals turn golden-brown, then add curry leaves and asafoetida, fry for a few seconds.

3.  Add the green peas or mung bean sprouts, stir to combine in the spices, then add the chopped cabbage and ground paste and fry for a few more seconds.

4.  Pour in the water, add salt, bring to boil and mix well, then lower the heat, cover with the lid and cook for 10~20 minutes, or until the cabbage becomes soft and the gravy has thickened.

I served this with brown rice and a green garden salad.  I took two sweet potatoes and cut them into small cubes, drizzled them with oil, sprinkled with cumin and cayenne pepper and baked them until soft and then added to the salad when cool.  So delicious!!!  The sweet potato cubes go especially well and form the perfect marriage with the greenness of the curry.

Goodness shared from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie