Dal has always been the classic comfort food.
This is my everyday Dal. A warm fragrant bowl with a drizzle of lemon juice soothes and coddles like old socks when I am sick in bed. The hissing of the pressure cooker speaks of homecoming and the emitting aroma welcomes us back after a long vacation. [...]
l combined the earthy, brown chickpeas with the Tabbouleh to make a meal with a mezze.
Aamer Dal or Tok Dal is a common name in a Bengali households during the summer months. As the months roll into the typical summer heat and the schools are out, the lunch menu at home slowly transited into light meals to beat the heat.
I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.
This is a very traditional Bengali recipe – simmered lentils with little bites of coconut, a hint of sweet and redolent of spices. And there is no other way to have a bowlful but with Luchi or Kochuri/Kachori. But that is only with us – the Bengalis. The rest of the world [...]