Tomato Dal

Tomato Dal (Tomato Pappu)

Tomato Dal, or “Tomato Pappu,” is a tangy comfort food dish from Andhra Pradesh. It gets its tanginess and depth from the mix of tomatoes and tamarind. This mix of tomatoes and tamarind is a classic combination in food from Andhra Pradesh. You will often find Tomato Dal served at weddings in Andhra Pradesh. The… Continue reading Tomato Dal (Tomato Pappu)

Kala Chana (Black Chickpea)

Many people have never come across the black chickpea, which is a shame, because it is a very common ingredient throughout India. Black chickpea is very much like the common white chickpea but has a little more bite and nuttiness. When I was growing up in India, I only saw white chickpeas at restaurants. At… Continue reading Kala Chana (Black Chickpea)

Easy Chana Masala

Chana Masala goes by many names: Channa masala, chole masala, chole, cholle. They are all the same dish. It is usually made with the more common, light-colored chickpea, as opposed to black chickpea, kala chana. In my house, we typically call it “Chole,” which is the Punjabi name for Chana masala. Chole is a popular dish… Continue reading Easy Chana Masala

moong dal in a white flower shaped bowl garnished with raw red onion rings, lemon slices and cilantro

Moong Dal

Moong dal (also known as mung dhal or mag ni dal), the mung bean split into half, is a staple across the Indian subcontinent and other parts of Asia. In fact there is evidence of the lentil being widely cultivated in India over 3,000 years ago. Now, that’s one ancient bean! Today, moong dal is… Continue reading Moong Dal

Gujarati Dal - the flavors of this are a delicate balance of spicy, sweet and sour.

My Grandma’s Gujarati Dal

Dal was a big part of my childhood. Pretty much every time my grandma cooked for us, there was dal. And she cooked for us a lot. My grandma’s Gujarati dal was different than my mom’s. While mom’s was spicy and comforting, grandma’s dal had a whole different flavor profile. Grandma’s dal was traditional Gujarati… Continue reading My Grandma’s Gujarati Dal

Slow Cooker Masoor Dal

Slow Cooker Masoor Dal

This masoor dal is so easy to make. Simply, throw some lentils, water and spices in the slow cooker, put on the lid and forget about it for several hours. There is no chopping vegetables or sauteeing onions. No fuss! Then, when you’re ready to eat, pour over the fragrant “vaghaar” by heating some ghee… Continue reading Slow Cooker Masoor Dal