A favourite of our family
Purslane is abundant in our garden even in Autumn. All season, since early December, it appears in different parts of the garden. We have followed it around, pulling out the plants and using the leaves. A nice way to keep it under control.
Today we have used it in an urad dal, and it turned out to add that beautiful lemony flavour to the dish as well as a little texture against the creamy urad. I hope you like this dish.
Are you looking for similar Dal recipes? Try Ghol Takatli Bhaji, Urad Dal with Onions Four Ways, Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).
Also browse How to Use Purslane in Salads.
Browse all of the Urad recipes and our Indian recipes. Check out our Indian Essentials. Our Dal dishes are here. Or explore and be inspired by our easy Late Autumn recipes.
Continue reading “Urad Tamatar Dal | Urad Dal with Tomatoes and Purslane”
I love toor dal and mung dal so much that I often overlook channa dal. But it is a mistake, really, as channa dal has its own wonderful flavour and texture. It makes a great dal. Here we have used tomatoes and spices to make a base for some garden greens. It is an easy, nutritious and delicious lunch dish or part of an evening meal.
Similar dishes include Channa Dal with Eggplant, Channa Dal with Green Mango, and Channa Masala.
Or browse all of our Dals, and Channa Dal recipes. All of our Indian recipes are here, and our Indian Essentials are here.
Continue reading “Channa Dal with Garden Greens”
I find mung dal one of the most comforting of all the dals. I love toor dal too, and many others. But the days when you need comfort, nutrition and something to raise your spirits, either mung dal or whole mung beans hit the spot.
Today I used mustard greens from the fridge and some chard from the garden, but this dal can be made with any combination of greens – even moringa – drumstick leaves.
Similar dishes include Amaranth Greens with Tamarind, Khar, and Sarson ka Saag.
Browse our Mung recipes and all of our Dals. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Spring dishes.
Continue reading “Whole Mung Dal with Greens”
Here is another Mung Soup, one of the most grounding and nourishing soup there is. This recipe is based on one from the Ayurvedic guru, Vasant Lad. I saw him once in Coimbatore, working with his students and his techniques of deep readings the pulses. He certainly is an amazing teacher and practitioner.
He says that this soup is balancing for all doshas. It is cooling and energising. It is also very light on the digestion, and a couple of cups of this with rice and chapatis or with the main meal is beneficial.
Similar recipes include Mung Dal with Cumin and Spinach, Simple Mung Soup, and Mung Soup with Asparagus.
Browse all of our Mung Bean recipes and all of our Indian Soups. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Green Mung Soup”
While lentils are a beloved pantry essential around the world, they are cooked with unmatched culinary skill in India. Dal is a staple dish in most Indian homes, one that cuts across all social and economic groupings. In Northern India, there is a deep love for urad lentils, those hard back bullets that are white when skinned. Recipes vary from deeply spiced and complex, like Dal Makhani, to gentle, subtle and glorious, like Urad Tamatar, and Amristari Dal.
What all (or most) of them have in common is an enrichment with butter and/or cream. Urad lentils are particularly comfortable with surprising amounts of this dairy fat, so there is a need to get over any qualms – just dive in and add. After all, you are not eating it every day, right? This is a restaurant style dish (ie lots of butter and cream), but if you do want to minimise the quantities, you can get by with adding about 1/2 or 1/3 of the amount. In homes similar dishes are made for breakfast, particularly in the countryside and probably with smaller amounts of butter and cream.
The recipe is one of the gentle, subtle, earthy urad dishes. You will adore it. I have added a chilli-cumin finishing oil which is gorgeous, but optional.
Similar recipes include Amristari Dal, Dal Makhani Nilgiri, and Urad Dal with Onions.
Browse all of our Urad recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Buttery Dal, with Urad and Tomatoes”
Aamti is a lentil dish from Maharashtra that is made with toor dal and defined by its souring agent – tomato or tamarind – as well as cumin, chillies or chilli powder and fenugreek. Aamti also contains Goda Masala or, if that is not available, Garam Masala can be used.
This is the second of our Aamti recipes. In this one we have included drumstick vegetables to add texture and flavour. If you are not familiar with Drumsticks, they are long, thin and tapered vegetables that grow on a tree. Their outer skin cannot be eaten as it is fibrous and tough. It is the inner pulp and seeds that are delicious and add flavour to dishes. Consequently, the pieces of drumsticks are sucked between the teeth to extract the inner goodness. It might sound strange, but I know that once you have tasted drumsticks you will be addicted.
Aamti is very easy to make if your toor dal is already cooked (I keep cooked toor dal in the freezer), and your drumsticks are already cooked (our friends provide us with drumsticks and I freeze them too). If so, it will take under 10 minutes. This recipe comes from Sukham Ayu, a book by Jigyasa Giri on Auyrvedic cooking at home. I have added my own tweaks, of course.
Similar recipes include Aamti Bhaat, Poritha Kootu, and Dal Tadka.
Browse all of our Dals and all of our Maharasthrian recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Aamti with Drumsticks and Coconut | Maharashtrian Dal”
One can’t overemphasise the delicious and nourishing qualities of mung beans. Use the whole green beans for delicious, grounded, darker flavours, and the hulled yellow split mung dal for lighter, summery yet nourishing flavours.
This dal comes again from The Monk’s Cookbook by the beloved Monks on Kauai. A very simple dish but one packed with flavours. Their recipe feeds 20, and I have modified it down to a family meal size. It takes no more than about 45 mins to cook – 35 – 40 for the dal and the rest for the tadka.
Similar dishes include Monk’s Bhindi Subzi, Simple Monk’s Dal, and Fenugreek Kuzhambu.
Browse all of our recipes from the Monk’s Cookbook, and all of our Dals. All of our Indian recipes are here, and the Indian Essential Series is here. Or explore our Early Summer dishes.
Continue reading “Monk’s Ayurvedic Dal with Green Peppers”
Periodically I love to go back to The Monk’s Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not too much fuss, but tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices.
Similar dishes include Monks Dal with Green Peppers, Monk’s Simple Toor Dal, Daikon Dal, and Mung Dal with Cumin and Spinach.
Browse all of our recipes from The Monk’s Cookbook, and all of our Dal recipes. Our Mung recipes are here, our Indian dishes here, and our series on Indian Essentials here. Or explore our Early Summer recipes.
Continue reading “Monk’s Simple Mung Dal with Tomatoes”
Whole Mung beans feature a lot in our kitchen as we love the earthy taste. They are comforting and nourishing and we will cook up a large pot of Mung Soup or Dal in times of stress or tiredness.
This recipe is a North Indian style Green Mung Dal (Hara Mung Dal Tadka with Methi) that is great with chapatti or roti, and rice. Boondhi Raita, Kachumber, or vegetable dish can be added. The dal is cooked and then mixed with a paste of tomatoes, onions, ginger, garlic and spices. It is particularly good.
Similar recipes include Khar (Garlicky Mung Beans), Mung Bean Soup with Amaranth Greens, and Sprouted Mung Sundal.
Browse all of our Mung recipes, and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Hara Mung Dal Fry with Fenugreek Leaves”
They say that Dal Bukhara was made famous by the Bukhara Restaurant ITC Maurya Hotel in New Delhi, but it is definitely a Punjabi style dish. Trying to find the origins of the dish is difficult, with some claiming it was created by the restaurant, some saying it comes from Bukhara in Uzbekistan, and others claiming it is a Punjabi dish from the 1700’s. This article has some interesting insights into the origin of both Dal Makhani and Dal Bukhara. Whatever the origin, the chef at Bukhara most likely adapted an existing recipe to suit the sophistication of the restaurant.
Dal Bukhara is often compared to Dal Makhani, although the dishes are distinctly different with different spicing. It is made with whole urad that is black in colour because it is unhulled. Slow cooked, it makes a deliciously creamy dal, and in this recipe its flavour is heightened with tomatoes, ginger and garlic as well as other spices.
In my recipe I use a slow cooker to cook the lentils, and the deep taste and creamy texture are accentuated this way. In this way the dish does not rely on cream and butter for its texture. However they can be added – see the notes below the recipe for this variation. The lentils can also be cooked on the stove top – cook them until soft and then continue with the recipe.
Similar recipes include Whole Urad and Rajma Dal, Amritsari Dal, and Ma di Dal.
Browse our Urad recipes and our different Dals. Our Punjabi dishes are here, Indian recipes here and Indian Essentials here. Or explore our Mid Spring dishes.
Continue reading “Dal Bukhara | Creamy Black Gram Dal”