Why Louki Shorba (Zucchini Cubes in Light Tomato Broth) is a Summer Essential In the heat of the summer, heavy curries can feel overwhelming. This Louki Shorba (Zucchini Cubes in Light Tomato Broth) offers a refreshing alternative. While traditional Louki (bottle...
If you are looking for a light yet deeply satisfying meal, this Gold Broth with Julienne Cucumbers KHEERASHORBA is a total game-changer. Most of us think of cucumbers only for salads, but as a professional chef, I’ve found that simmering them in a spiced broth unlocks...
Warming Up with Palak Chaval Shorba There is something deeply comforting about a bowl of soup that feels both light and incredibly nourishing. This Clear Soup with Spinach and Rice is my go-to when I want a meal that is elegant yet simple to prepare. Inspired by the...
There is something deeply spiritual about turning what we usually discard into "liquid gold." As a chef who follows the "waste not, want not" philosophy, I’ve fallen in love with the Vedic tradition of Seasoned Vegetable Stocks AKHNIR JHOL. This isn't just a reject...
There’s something incredibly comforting about the smell of a homemade broth simmering on the stove, filling the entire kitchen with warmth. This isn’t your average clear broth, though—my Brown Vegetable Stock gets its deep, complex flavor from slowly caramelized root...
There is something incredibly grounding about simmering a pot of homemade Root Vegetable Stock on a quiet afternoon. It’s one of those kitchen staples that instantly elevates any soup or stew, adding a depth of flavor you simply can’t get from a store-bought carton. I...
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...
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....
This earthy, high-protein bean dish, typical in the Punjab, is ideal for the cold winter months, and can be the main attraction of lunch. Although it goes well with hot rice, I especially recommend it with hot flatbreads, perhaps Griddle-Baked Paper-Thin Whole Wheat...
In South India, sambar is always made with toovar dal but it can be combined with almost any vegetable. Besides the green beans, carrots and eggplant suggested in this recipe, you could try broad beans, radishes, fennel root, kohlrabi, parsnip, cauliflower, summer or...
As opposed to thinnish dal soup, this dish is “dry” and “textured”: each bit of dal stands tender yet plump, separate from the others. To achieve this, the dal is cooked in a small quantity of water until it is soft but not broken down. This...
Here is a hearty, wholesome, thick dal soup. Although the cooking time is long, this recipe is by no means laborious, and the delicious result is well worth the time. Some of the spices and seasonings are cooked along with the dals to allow their qualities to permeate...