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...
by Admin | Sep 14, 2025 | Lunch
This Gujarati specialty requires home-sprouted mung or aduki beans in order to be authentic, because the market variety, with 2–3-inch (5–8 cm) tails, is waterlogged. Ideally, the sprouted beans should barely measure ½ inch (1.5 cm). Sprouting increases the vitamin...
by Admin | Sep 10, 2025 | Soups
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...
by Admin | Sep 9, 2025 | Soups
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...
