OUR VEGETARIAN BLOG
Sun-Dried Urad Dal Badi with White Poppy Seeds URAD KHAS-KHAS BADI
A beloved staple in Bengali kitchens, these sun-dried lentil nuggets, sometimes called phoola badi, are a culinary delight. They are made from a spiced urad dal paste and studded with white poppy seeds, which give them a wonderful, nutty flavor. Once dried, they can…
Spicy Sun-Dried Urad Dal Badi URAD BADI
Urad Dal Badi are spicy, sun-dried cakes made from a seasoned lentil paste. Also known as Punjabi Urad Badi, they are a traditional pantry staple used to add a burst of savory flavor, heat, and texture to a variety of dishes. These dried, hollow cakes are typically…
Sun-Dried Tomato-Flavored Mung Dal Badi MOONG TAMATAR BADI
Of course. Here is a rewritten version of the recipe, reorganized for clarity with a more modern, step-by-step format. Spicy Tomato & Mung Bean Dumplings (Moong Tamatar Badi) These homemade badi are savory, sun-dried dumplings made from ground mung beans and a…
Sun-Dried Mung Dal Badi MOONG BADI
Moong Dal Badi are savory, sun-dried nuggets made from a spiced yellow lentil paste. A staple in Indian cuisine, they are prized for adding a wonderful crunchy texture and a boost of protein to a variety of dishes. Once made, they can be stored for months. This recipe…
Rice and Toasted Toovar Dal Khichari with Mixed Vegetables TOOVAR DAL SABJI KHICHARI
About This Recipe Inspired by a traditional Bengali recipe from Srila Prabhupada’s sister, Pishima, this dish is a complete meal in one pot. What makes it truly special is the technique of dry-roasting the toor dal before cooking, which imparts a wonderful nutty…
Lavish Rice and Mung Dal Bunchi Khichari BUNCHI MOONG DAL KHICHARI
Rooted in the traditions of the Jagannatha Temple in Puri, this lavish khichari is a complete meal in itself. It is wonderfully fragrant, visually appetizing, and nutritionally balanced. The most detailed part of the process is frying the nuts and spices, but the rest…
Simple Rice and Chana Dal Khichari with Dill and Tomatoes GEELI CHANA DAL KHICHARI
This Gujarati dish takes up to an hour to cook but requires only a few minutes of preparation and very little attention. It is nutritious and exceptionally easy to digest. If you don’t have chana dal , you could substitute yellow split peas. Try this with a…
Rice and Mung Dal Khichari with Cauliflower and Peas GOBHI MOONG DAL KHICHARI
In 1969, Srila Prabhupada and a handful of disciples were the guests of John Lennon and Yoko Ono at their estate near Ascot, England. During our stay, I was Prabhupada’s cook. Every day he would give me his lunch menu, and one day he told me exactly how he…
Rice and Split Pea Khichari with Fried Cashews KHARA MATAR DAL KHICHARI
Sometimes called pongal , this South Indian version of khichari is juicy, thick and mildly seasoned. It is an ideal way to combine the complementary proteins of yellow or green split peas and rice. When eaten together, the peas and rice supply 43 percent more usable…
Curried Red Kidney Beans with Panir Cheese RAJMA
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…
Chickpeas and Potato Cubes in Creamy Coconut Sauce NARIYAL KABLI CHANA USAL
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…
Savory Chickpeas in Tangy Tomato Glaze TAMATAR KABLI CHANA USAL
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…