by Admin | Aug 12, 2025 | Soups
My cinematographer friend, Yadubara Das, was part of a small traveling party that accompanied Srila Prabhupada to Rishikesh in May 1977. Though Srila Prabhupada’s health was not good on this trip, he took the time to show Yadubara how to make this urad dal ....
by Admin | Aug 11, 2025 | Soups
Although one type of dal can be successfully substituted for another in many recipes, the particular flavor and texture of the urad dal in this recipe, enhanced by the combination of selected seasonings and vegetables, cannot be obtained with any other. The...
by Admin | Aug 10, 2025 | Soups
Toovar dal is also known as arhar or tuar dal and pigeon peas. The mildly seasoned combination of moong and toovar dals in this recipe is popular in cool-weather months. Dal soaking time: 3 hours for toovar dal , 5 hours for yellow split peas Preparation time (after...
by Admin | Aug 9, 2025 | Soups
Dry-roasted split mung beans lend a distinctive flavor to this thick, textured dal . The recipe comes to me from Pishima. It is simple to make and perfect for persons new to cooking with eggplant. Be sure not to wash and drain the dal until after the dry-roasting, as...
by Admin | Aug 3, 2025 | Soups
Dals are perhaps the most popular and the most economical foods in Vedic cuisine. They are relished by everyone, rich and poor, and are part of almost every Vedic lunch. A bouquet of delicate flavors in this creamy dal soup comes from the spices, seasonings, tomatoes...
