by Admin | Sep 24, 2025 | Soups, Whole Grains, Rice, and Pasta
If you like Mexican chili, you will love this Punjabi vegetarian specialty. It is robust, nutritious, filling and spicy. Several variations of Rajma are popular in Northern India, and this one is my favorite. I first had this dish in a village in Punjab. It was part...
by Admin | Sep 21, 2025 | Whole Grains, Rice, and Pasta
Chickpeas, also known as garbanzo beans, are large beige legumes shaped like wrinkled hazelnuts. They have a faintly nut-like flavor and are naturally rich in protein-nitrogen compounds, important for muscle-building and body growth. When they are combined with this...
by Admin | Sep 19, 2025 | Breakfast, Whole Grains, Rice, and Pasta
A buttery, spiced tomato glaze coats tender chickpeas in this delicious dried bean dish, ideal for a substantial warm breakfast or brunch with Griddle-Fried Whole Wheat Bread , seasonal fruits and a beverage. Soaking time: 8 hours or overnight Preparation time (after...
by Admin | Sep 17, 2025 | Soups
This dish features a small, dark brown chickpea called kala chana dal . Generally, it is hard to find, stocked only by Indian or Middle Eastern grocery stores, so it’s a good idea to buy a few pounds at a time and keep it on hand for variety in your dal cooking....
by Admin | Sep 16, 2025 | Salads & Dressings
Whole urad or muth beans are the traditional favorites, but you can also use sprouted chickpeas, aduki or mung beans in this dish. Sprouted beans are bursting with nutrition because they are a living, growing food. When left raw, their flavor may be unpalatable to the...
