Mixed daal is one of my favorite lentil dishes that I learnt from my Mom. I’ve been making it the same way she taught me for decades. As much as I love this dish, it always amazes me how every time I make it for a dinner party all guests love it just as much.
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Mom ❤️
With Mother’s Day coming up I thought I would take this opportunity to write a few words about my Mom. And a few words about my Aunts too who have given so much of their affection, time, and love.
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Kichdi. Gujarati Rice and Lentil Pilaf
Kichdi is an Indian rice dish made with rice and lentils lightly seasoned with turmeric and salt and then cooked until tender. Between the energy boosting rice and the protein rich lentils, kichdi is considered a very healthy vegetarian dish. Continue reading Kichdi. Gujarati Rice and Lentil Pilaf
Potato Pea Curry
This simple and easy potato and green pea curry is a classic Indian dish and very popular in many Indian homes. On days when you want a mildly spiced Indian dish that will warm the body and the psyche, this is the one make. Continue reading Potato Pea Curry
Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds
Savory oatmeal is more common than you think especially in Eastern cuisine. This one is a simple savory oatmeal made with just a pinch of spices and salt.
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Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth
Rasia mutia is a yogurt soup from the state of Gujarat in the Western part of India. It is a delicately spiced yogurt broth with chickpea flour dumplings called mutias.
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Bharazi. Kenyan Black Eyed Peas in Coconut Milk and Spices
Looking for a totally different black-eyed pea recipe to make for good luck in the New Year? A recipe from East Africa? Try this black-eyed pea stew called bharazi created by Indians living in Kenya.
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Mixed Vegetable Upma. Cream of Wheat Pilaf
Upma is a savory dish made with cream of wheat and vegetables similr to making couscous. Here is a recipe for a quick and easy upma that my Mom used to make with frozen mixed vegetables. Give it a try!
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Capsicum and Potato Curry
Potatoes and green bell pepper curry is one of my fond memories of my Mom’s cooking when I was growing up in India. When Mom made this curry she always served it with her homemade chapatis and daal. Wholesome, delicious, and comforting – this is a feel good meal with goodness packed in every bite. Green bell peppers also known as capsicum in India add a wonderfully unique bell pepper flavor and aroma to a potato curry. Though the curry can be made with the any multi-colored bell pepper like the red, yellow or orange peppers, these tend to get sweeter when cooked, on the other hand green bell peppers partake a strong bell pepper taste and aroma that’s totally unique. Capsicum and potato curry tastes great served as a side dish, used as stuffing in a burrito, or serve it with chapati or naan and daal, just the way Mom used to serve us back in India. Continue reading Capsicum and Potato Curry
Moong Daal. Moong Bean Lentils Cooked in Indian Spices
Moong daal is a very common lenil soup prepared in many Indian homes with each family having their own unique recipe depending on the region of India they are from.
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