All posts filed under: Lentils

creamy-quinoa-khichadi

Creamy Quinoa Khichadi with Cumin Ghee

There’s something comforting about a rice and lentil porridge that just makes me holistically feel good.  I think Naram (creamy) Khichadi (khitch-ri) is infused within each of my cells. If a month goes by and they haven’t gotten a taste of some khichadi,they begin radiating signals and I begin to crave for it. If you’ve seen my Instagram posts, you know I make khichadi quite often. Per your requests—and thank you for the encouragement, I am posting the recipe for this down home dish with a slight twist today. I never thought the day would come when khichadi, would be requested by so many!  I think my nani (maternal grandmother) would be in shock if she knew that a dish she would dare not serve at a dinner party, is now loved across many cultures. Like daal (lentil soup), the are several khichadi variations. However, the base is always moong daal and a grain—traditionally, basmati rice. Naram Khichadi or just Khichadi as we refer to it in our home, is similar to Bhuni Khichadi. It is soft, moist and easy on the digestion. The …

Simply Delicious Daal II with Spinach #chitchaatchai

Simply Delicious Daal II (with Spinach)

One of my favorite additions to my Simply Delicious Tangy Daal in 30 minutes is adding leafy greens, like baby spinach. It’s a great way to transform leftovers into a new meal or work with what you know and then change it up! Adding greens into the daal also saves me a bit of time and clean up as I no longer need to make a separate veggie dish to accompany my daal. Yes, it stems from a bit laziness—but when time is of the essence, this is quick and efficient.  I get 2 for 1 and then all I need is a crunchy salad, a grain (if I am having this for lunch), and viola my healthy, digestible meal is complete in less than an hour. Eating a bit of greens with every meal is important, especially for pitta and kapha dominant constitutions. Bitter tastes are primarily cooling, light, can be detoxifying, rich in fiber and high in nutrients. If you have high blood sugar, are overweight, have a tendency to gain weight easily, incorporating bitter greens into every meal …

Simply Delicious Tangy Masoor Daal in 30 Minutes

I love me some daal. With rice, crunchy sourdough, chapati, quinoa, millet or just as is, like a bowl of soup. It can be my lunch or dinner, and if you are my sister—breakfast. Aside from the taste, the nostalgia, the comfort factor, I love the variety of daals I can make by simply changing a few ingredients or my cooking process. From adjusting the water content, the type or blend of lentils, the cook time, or the spices results in a new daal every time. Cooking lentils is like a blank canvas waiting to be splashed with some vibrant colors. From Mondrian to Pollack, I choose the palette and then it’s all about the technique and having fun! Daal means lentils—but daal is also the name of a dish.  With the large variety of lentils available, comes a gizzilion types of daals. Depending on the person’s region, what the cook feels like making, the type of lentils, the dietery restrictions, the spices, or the cooking technique—will inform the flavor of the daal. You never know what to expect when someone says they are cooking up daal. It can be thick and …

Coconut-y Summertime Daal #chitchaatchai

Summer Time Red Lentil & Coconut-y Daal (Masoor)

Of all the daals (lentils) in my cupboard, peeled masoor daal (red lentils) are my go to lentils in a pinch. They cook-up quickly, they’re tasty, can be found in most grocery stores (even Trader Joe’s), are affordable and nutrient packed. That’s a lot of bang for your buck. I’ll take it, thank you very much. Usually when I make daal with masoor, I like to keep it quite brothy, like a light soup. This summer, however, I’ve been opting for a thicker consistency since my appetite tends to have a little more velocity. In making a heavier daal, I skip eating the grain portion of my meal as the coconut cream satisfies the sweet taste and the heavy quality of any form of starch. The oily and cooling qualities of coconut also balances the drying and warming quality of red lentils.  In the end, although this is a heavier daal than I am use to,  it’s still lighter than if was to have it with rice, toast or potatoes. This daal works well for my pitta-kapha constitution. For someone with more vata-pitta energy, I would recommend a slice …