Toasted Mung Dal Soup with Tender Eggplant Cubes BAIGAN MOONG DAL
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...
Mung Dal Soup with Tomatoes TAMATAR MOONG DAL
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...
Simple Mung Dal Soup with Radishes KHARA MOOLI MOONG DAL
As the personal cook of my spiritual master, Srila Prabhupada, who was himself a superb cook, I took every opportunity to learn from his expertise in both simple and complicated dishes. Often, especially when traveling, he would come into the kitchen to check on the...
Mung Dal Purée with Sliced White Radishes MOOLI MOONG DAL
If you live in a large city, you are likely to find the white cooking radishes called mooli in an Indian or Chinese grocery store. They may be a bit difficult to find in other areas, so for a similar but milder flavor, you may substitute the smaller red salad...
Creamy Mung Dal with Chopped Spinach PALAK MOONG DAL
Moong , North India's most popular dal , was a great favorite of my spiritual master, Srila Prabhupada. It is easy to digest and has a good flavor and high vitamin content. The spinach, preferably fresh, enhances the texture and marbled color of this power-packed dal...
Simple Mung Dal Soup SADA MOONG DAL
This smooth, liquid mung dal soup is seasoned with a simple chaunk . It is easy to prepare and easy to digest, and its light consistency makes it appealing in any season. Serve it accompanied by a wheat bread or rice and a vegetable. To complete the meal, serve yogurt...
Spinach Rice with Panir Cheese PALAK PANIR PULAU
This is a nutritious, elegant pilaf with a delicious flavor. The rice is fried with spices, a sweetener and tomatoes. It is then cooked with chopped fresh spinach and, when it is done, golden fried nuts and panir cheese cubes are folded in. Add a sprinkle of lemon...
Royal Rice PUSHPANNA
In the heart of Central London, near the British Museum, there is a stately four-story building that in 1969 became the first temple of the International Society for Krishna Consciousness (ISKCON) in England. At the official opening ceremonies, Srila Prabhupada...
Cracked Black Pepper Rice MOLA HORA
This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains a pungent warmth from its substantial quantity of cracked black pepper. The rice...
Herbed Rice with Panir Cheese and Zucchini PANIR LOUKI PULAU
Panir cheese, which has no counterpart in Western cuisine, is made by adding a curdling agent to boiling milk and collecting and draining the resulting curds. In this recipe, the cheese is cut into cubes and fried in ghee or vegetable oil. Panir cheese is a...
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