a soothing broth and vegetable palya in one dish
The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly. tips Toor dal can […]
favourite rasam recipe – three ways
I rely on these three recipes for a twice—or thrice-weekly meal. They are the same recipe, with the exact measurements of spices; you just change the dal and vegetables. In the first two recipes, you grind the coconut-rasam mixture. whole moong dal with tomatoes and chard split moong dal with charred okra and fenugreek While […]
south Indian sambar with vegetables
Sambar is another Indian dish I regularly make, serving it with dosa or rice. You can experiment with any seasonal vegetables you have or whatever is abundant in your garden. Whole green mung beans can be used instead of yellow lentils. tips Toor Dal is a yellow split lentil with a slightly sweet taste. […]