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

One Pot Herbed Chicken Tagine with Split Peas by Indiaphile.info

One Pot Herbed Chicken Tagine with Split Peas

I love hearty one pot meals. But for some reason, I don’t make them often enough. The first chicken tagine I made, was a recipe from epicurious that I made a few years back exactly as written. It came out great but what I really love about it is the technique.