Posts Tagged ‘lentil soup’
Wednesday, February 24th, 2010
Yellow mung dal/lentils are roasted till aromatic and then cooked with spinach and tempered with spices. A comfort food which brings on warm fuzzy feelings.
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Posted in Curries, Lentils, Main Dishes, Sides & etc., Soup | 43 Comments »
Tags: Asafoetida, daal, dal, dal palak, dal palak curry, dal palak without garlic, dal palak without onion, dal with hing, dal with lentils, dal without onion and garlic, dhal, dhal palak, easy recipe, eggless, flavored dal, flavorful dal, ginger, ginger flavor dal, gluten free, healthy food, healthy recipe, hing, how to cook lentils indian way, how to make dal with spinach, how to make mung dal with palak, indian dal, indian lentiils, indian lentil, indian lentil and spinach, Indian recipe, indian recipes spinach, indian vegetarian recipes, legume, lentil side dish, lentil soup, Lentils, lentils and greens, lentils and spinach, lentils recipe, moong dal, mung dal, palak dal, palak moong dal, palak mung dal, palakura pappu, pappu palakura, side dish recipe, sides, spinach, spinach and lentils, spinach dal, spinach recipe, split moong dal, vegan, vegetarian, vegetarian recipes, yellow mung dal
Wednesday, September 16th, 2009
A plain old lentil soup, can bring immense comfort sometimes.
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Posted in Lentils, Soup | 47 Comments »
Tags: comfort food, daal, dal, dal soup, dhal, easy meal, eggless recipe, Garlic, healthy soup, how to make red lentil soup, legume, lentil, lentil soup, masoor dal, nutritious soup, olive oil, parsley, recipe for lentil soup, recipe for red lentil soup, red lentil soup, soup for a rainy day, spicy lentil soup, spicy red lentil soup, vegan soup, vegetable soup, vegetarian, vegetarian lentil soup
Sunday, August 23rd, 2009
More produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi/Fenugreek & Tomatoes this time.
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Posted in Lentils, Sides & etc., Soup | 25 Comments »
Tags: arhar dal, benefits of fenugreek, benefits of methi, comfort food, curried soup, daal, dal, dhal, eggless recipe, Event, Fenugreek, gardening, gyo, healthy recipe, homegrown, how to cook lentils, how to make dal, indian dal, indian food, indian lentil preparation, Indian recipe, lentil, lentil recipe, lentil soup, lentil with greens, lentil with spices, medicinal properties of methi, methi, mlla, pigeon peas, recipe from home, side dish recipe, Soup, spicy lentil, spicy lentil soup, split pigeon peas, toor dal, vegan recipe, vegetables, Vegetarian recipe
Thursday, February 19th, 2009 
This dal is one of my comfort foods. Every time I make it, the sound of the sizzling spice & the aroma reminds me of home, of my childhood…. Masoor dal used to be a staple food for me – for I rarely would want to try any other dal. Why? Because I love the flavor these special spices cooked in Mustard Oil- yes that is what is used to season this dal. If you are not aware, traditionally most of the recipes in Bengal use mustard oil for cooking. It cannot be denied that the flavor that mustard oil adds can not be replaced with any other subsitute. To season this recipe, you would need a very little of the oil- & I would warn that this would not taste the same without this particular combination of Mustard Oil & the Panch Foron (very commonly used spice mix in Bengal to temper lentils & vegetables….I have explained that later in the post).
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Posted in Lentils, Sides & etc., Soup | 47 Comments »
Tags: aromatic lentil soup, bengali dal, bengali red dal, comfort food, Cumin, daal, dal, dry red chili, easy lentil soup, eggless, Fennel, Fenugreek, Garlic, how to make lentil soup, Indian recipe, lentil soup, masoor dal, masur dal, mustard oil, musur dal recipe, Nigella, Panch Foron, panch phoron, recipe for bengali dal, red lentils, Soup, spicy lentil soup, vegan, Vegetarian recipe, west bengal
