This is a basic, beginner recipe. No frills, no fancy, just a simple dal. Only, you don’t need 2 pots – one to cook the dal in, one to add the seasonings. It’s all one pot, turn it on, set the timer and forget it. When done, add tempering, and salt. Total comfort food, ready in about 25 mins (including pressure release time).
Panzanella is a bread salad made with stale cubed bread, some basic dressing, tomatoes, cucumbers, red onions, and fresh mozzarella. And salt and pepper. There. That’s the recipe, and it comes together beautifully in about 15 minutes.
This is one of the easiest lunch/rice recipes. Perfect for summer afternoons, paired with a cucumber or onion raita and a cruncy papad. Fresh mint flavors this rice, I don’t add cilantro as I want the flavor of mint to be the dominant one.
This recipe is from Allison, who has been dating my son for about 31/2 years now. Allison is vegan, and a big fan of cooking and eating Indian food. She can polish off a big bag of bhel mix all by herself. This was one of the first recipes she made with/for my son, and has also made for us one Thanksgiving.
A complex dish with an unusual combination of spices, souring agents, and the star vegetable that’s actually a condiment! I have made bhaghare baingan which is very similar, but made with eggplant/brinjal. This year, I am getting a bounty of slim, long green chilies in my garden and was searching online for suitable new recipes, and ran into this. I have never actually had this dish in a restaurant but decided to make it, since we love bhagare baingan.
While looking for recipes, I did some research on the origins of the dish, and came across the fascinating story of how green chilies made their way into India. Hard to believe, but they are not native to India, considering how much every cuisine of India uses them, and how seamlessly integrated they seem, as to make one think they are native to India. Nope, just like tomatoes, they were brought to India by the Portuguese, specifically the famous Vasco da Gama who brought the saplings wrapped in moss as a gift — he picked them up from Spain, Brazil and Africa! In return, he took home the precious black gold, aka pepper!
Read all about how they made their way into Akbar’s and all the kitchens of India in this story:
By the way, I learned that Akbar was a staunch vegetarian! Wonders never cease, and Akbar continues to amaze me. This dish, with the influence of Karnataka, Telengana, and Marathwada cuisines, apparently appealed to Akbar’s “unifying Hindustan” sensitibilites. I love food stories! On to the recipe now.