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. [...]
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.
Today we have another easy and everyday kind of dal recipe. Red lentils are lightly seasoned with the fragrant nigella and cooked with the cute little pearl onions.
Today the little sun dried lentil nuggets are cooked in a spiced garlic tomato sauce. It is a relatively easy recipe once you get hold of the wadis/or the lentil drops.
Artichokes and chickpeas roasted with garlic and lightly coated with lemon and sesame. Not much going on here, but the salad does offer a full burst of flavor and nutrition.