Hirve Kaalvan or Fresh Coriander and Coconut Curry is a perfect dish when you are tired of the usual dal as accompaniment for your meals. Add one of the Pathare Prabhu curries to your meal for a refreshing change. There are many to choose from and the Hirve Kaalvan is a versatile curry: mild and creamy and great to pair off with spicier accompaniments.
Yellow Pumpkin Dal is a dish where pumkins and lentils get combined together to make a soothing and comforting meal. The addition of onions and garlic, brings in the flavors to this lentil dish, that goes well along with hot steaming rice topped with ghee.
Keerai Molagootal is a traditional kerala recipe that is made with a green simmered in toor dal/pigeon peas, spices and coconut. Molagootal which can be prepared with any variety of keerai (greens), like avaithi keeprai, thadi keera, palak, beetroot keerai. Greens are high in nutritional content and with the combination of lentils makes it protien rich.
Palak Tovve is a Karnataka Style Palak Dal that goes well with roti/chapathi. Tovve is an essential part of any of the traditional festival or wedding meal in Karnataka. It is the simplest form of dal and tastes good on its own or with other delicacies like majjige huli.
Punjabi Methi Kadhi is a yogurt based tangy and spicy curry with addition of freshly fenugreek leaves. The fenugreek leaves adds a subtle bitterness that gets balanced with the yogurt and tastes delicious. This is one of my favorite yogurt based kadhi's to have with steamed rice and bharva bhindi.
The only version of the brown chick peas I have had as a child is the one called Sundal that are offered at the temples. During my stay in Boston I had a Gujarati neighbour who would make a very spicy dry version of this peas; it opened my palate to the varied texture and taste that the pea transformed itself into.  |
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