Good evening everyone, Dals are full of fibre and iron and are common dishes in our home. This one is a little different from our normal Punjabi dals, in that it uses curry leaves, which you can obtain dried or frozen from Indian supermarkets here in Canada or dried in the ethnic food aisle of … Continue reading Green Lentil (Sabut Moong) Dal
Good morning everyone, We're having masoori dal tonight. It's a relatively quick, simple dal dish to make as the lentils have to soak for only half an hour before cooking. You can up the heat on this dish by replacing the paprika with chili powder and chopping rather than slitting your green chilies. https://youtu.be/6uajsFqfKlc Masoori … Continue reading Masoori Dal (Red Lentil Dal)
Good morning everyone, Dals are common in our house. These yellow split peas are an important source of carbs, fibre and protein in our vegetarian diets. Unlike other dals, this dal is quicker to make, because the peas do not have to be soaked ahead of time. Dals are typically eaten with rice here but … Continue reading Matar Dal (Yellow Split Pea Dal)
Dals are an important source of protein and fibre in our diets. But also these amazing little legumes are also packed with folic acid, iron and manganese. They are also good sources of thiamin, potassium and B6. Need a mineral? Little low? You'll probably find it in lentils. I used to hate 'em. Hated them. … Continue reading Dal Makhani (Butter Lentils)
Good morning everyone,Here's the second part of a post I've been dreading. Parathas. How lucky am I? All joking aside, parathas are delicious and quite varied. You can literally fill them with just about anything you want. We, of course, are vaishno so we'll be stuffing them full of things that do not contain any … Continue reading OMG the Food: The Basics – Parathas part II, Gobi, Mooli, Palak, Dal, Channa and Besan Paratha.