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 [...]
The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
This warm and fragrant pot of legume was our weeknight meal; quite flavorful, and also easy to make.
Of all the infinite ways that Dal is cooked in India, this happens to be just another one; hearty and laden with the warm, distinct aroma of garlic. Quite popular, mostly in the northern regions of India, the flavors here are deep and rich.
The chilled soup is perfect for entertaining, incredibly refreshing and quite simple to make.