Kathor (Beans)

This sprouted moong sauté, or “ugadela mug”, is a simple, nutritious dish enhanced with garlic, cumin, and turmeric. This is a great dish you must try if you are looking for something to make with sprouted moong. How to Cook Mung Bean Sprouts Cooking moong bean sprouts is very simple. Most of the work of […]

Vaal, or lima beans, are a highly prized bean in Gujarati cooking. Vaal nu shaak is considered a “wedding food” and is ubiquitous in Gujarati weddings. The creamy butter beans in this tomato gravy, enhanced with sweet jaggery and sour tamarind, make for an unforgettable flavor combination your family will celebrate. Lima Beans Lima beans […]

No matter how hard I try, celebrating Diwali in the US can’t compare to celebrating in India. I make my rangoli and I light my diyas, but the atmosphere is not the same. But if there is one thing that can make Diwali feel like Diwali no matter where I am, it is mawa ghughra. […]

Chora nu shaak is a Gujarati version of a black-eyed peas curry. Gujarati’s love black-eyed peas, and this is a favorite dish often served at special occasions, especially weddings. Other names for this dish might be chora nu shaak, chawli ki subzi, black-eyed peas curry, or lobia masala. Since this is made in a Gujarati […]

Many people have never come across the black chickpea, which is a shame, because it is a very common ingredient throughout India. Black chana (chickpea) is very much like the common white chana used in chole, but has a little more bite and nuttiness. When I was growing up in India, I only saw white […]

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 […]