I made this soup for the Indian dinner at the Creperie tonight, it was flavorful, sweet, salty, and creamy with just a touch of ginger and cayenne pepper. And happens to be Vegan too! No wonder it was a hit at the dinner. … Continue reading
Ordinarily called lentils… but there are so many kinds of daals, each with its own unique flavor
Instant “Kichdi” Soup
What does one do with a plethora of fresh green onion tops ? Having no patience for blanching and freezing, I decided to chop them and dehydrate them in the lowest temperature in my oven for about 5 hours. Now that I have green powder, I wanted to make a delicious, wholesome soup mix, the Instant kind, that can be cooked by just pouring hot water… When it comes to wholesome food, nothing like a combination of rice and dal ( carbohydrates and protein).. So here goes!!! … Continue reading
A Bowl of Aamti
Aamti is daal seasoned a little differently… or so I learned at Sujatha’s Kitchen. I was introduced to Kokum – (sun-dried Kokum fruit) that adds a tangy flavor to the daal. After adding the special Goda Masala.… The seasoning is a teaspoon of mustard seeds in hot oil with a pinch hing and 4-5 curry… Continue reading A Bowl of Aamti
Fresh Daal is simply delicious! There are many different kinds of Daal. The yellow daals – the split daals are my favorite, Moong dal is the quickest to cook, while Toor dal and Chana dal take longer to cook.