Daily Dal Too: My Makhani

  I've made Dal Makhani since the days of Pullens Soup Kitchen but my current Makhani recipe - an actual recipe, derived from KO Rassoi with reference to Manjula - is designed to fit my  baby-sized 1.5 litre Hawkins Classic aluminium pressure cooker and serves 2. Or me, twice. As with all dal, it's even better the... Continue Reading →

Daily Dal 101 – Toorism

Oily Toor dal - a.k.a. yellow pigeon peas (not yellow split peas) - is the pulse used in South India to make soupy sambar. Sia@MoonSpice tells a romanticised version of the tale of Udupi Sambar, declaring, 'for a foodie like me, Udupi is paradise.'    pau bhaji, sorta I have been there - it's an... Continue Reading →

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