Sindhi Channa Dal

95 Min

GF

Hyderabadi Khatti Dal

Khatti simply means sour, in this case with the addition of tamarind or lemon. Khatti dal is a preparation from the Hyderabad region of India and is usually made with toor or masoor lentils. It can be soupy to be eaten with rice, just as a soup or thick and stew like, to be eaten alongside kebabs or roti.

55 Min

DF

V

Parippu

Dal, the quintessential lentil stew of Southeast Asia has umpteen versions scattered through the sub-continent. This dal is an adaptation of the popular parippu, a red lentil stew seasoned with coconut, garlic, onions. The addition of aromatic lemongrass is a bit of game changer! We added lots of spinach to it at the end to make it greener and healthier! For a more traditional version, add a teaspoon of dried chopped fish flakes or shrimp when preparing the masala.

120 Min

DF

GF

V

Moth Dal

The moth lentils, mostly native to preparations in Gujarat, are small but hearty and delicious.

60 Min

DF

GF

V

Rustic Masoor Dal

This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.

120 Min

GF

Sai Bhaji

Sai bhaji, which simply means green vegetable, is an age-old staple from the province of my vanished homeland, Sindh. After the India-Pakistan partition in 1947, like many others, my parents migrated to India dearly holding onto food customs as tender memories of their exiled community. Not the most attractive of dishes but delicious when made right, sai bhaji is popular with Sindhis because it’s easy to prepare. It is also highly nutritious with an abundance of vegetables, can be prepared with a minimum of fat and is commonly eaten during winter. As with most Indian stews, every family has its own version, but for the most part, it consists of channa dal slow-cooked with root vegetables, leafy greens, herbs and aromatic spices. I have mixed memories of sai bhaji as a child. Depending on the vegetables at hand and time allowed, my mother would fuss over it all day and lay out a luscious stew with notes of fennel, cardamom and ghee for dinner. Other times it was rushed into a pressure cooker and tasted more like vegetable gruel. I had abandoned cooking it for years, but lately I have been finding ways to bring back the magic of sai bhaji using local seasonal vegetables. Late winter and early spring is definitely the best time to make it when fresh fennel and fenugreek, which I consider integral to this dish, are in season.

90 Min

GF

Simple Dal

At its core, dal is a simple lentil stew with seasonings. Dal chawal (lentils and rice) is a hearty comfort meal eaten in all homes in India, from palaces to the slums. Given that there are dozens of varieties of lentils from split pea to channa to mung, there are also hundreds of variations of dal, based on regions, seasonality and of course personal preferences. In the winter times, when fresh tomatoes are not flavorful, one can resort to sun dried tomatoes to provide a contrasting acidic note for dal.

75 Min

DF

GF

V

Sindhi Dal

Be it through taste, aroma or touch, food is one of the most visceral ways our brain stores happy memories. The mere smell of chickpea fritters frying in a big vat of oil reminds me of monsoons in India, when pakoras instantly become snack du jour. And despite not having much of a sweet tooth, chickpea flour roasting with ghee to make mithai, an Indian fudgelike sweet, makes me salivate. On a recent trip to India with my daughter, Ajna, we had one such experience that I will forever cherish. Late into the night after two long flights, we arrived in our hotel in New Delhi, hungry and tired. The only food available was limited room service. We ordered the staple, dal, and rice. Dal, being a lentil stew popular in virtually every home and restaurant across India, can be made a thousand different ways. That night, the dal was a simple yellow nourishing moong dal flecked with fresh tomatoes and cumin but with a sharp delicious bite of ginger in every spoonful. It was very similar to a dal my mother would make that is native to the province of Sindh, but the copious amount of ginger changed everything about it. Even for a seasoned cook like me, the dal made me tingle with excitement, and we happily licked every drop knowing that it was going to become a staple in my cooking when I returned to Texas. This dal is currently on my restaurant’s menu, and here is a recipe for it — I urge you to fearlessly put this much ginger.

45 Min

DF

GF

V

Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

50 Min

DF

GF

V

Calcutta Dal

This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.

45 Min

DF

GF

V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

110 Min

GF

NF

Fresh Fava Stew

Here is a fresh fava curry that can be adapted to be eaten just as a soup, topped with yogurt, herbs, nuts and greens or with a side of rice or bread. Just like most stews or curries, it is best enjoyed at least a couple of hours after all the ingredients has had time to chill together and mellow out.

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

45 Min

DF

GF

V

Heirloom Tomato Dal

When tomato season arrives in the summer, we try to find every way to showcase them. While they make a great addition to a salad, cooking them ever so lightly in a delicate lentil stew results in a delicious dal. Be sure to use ripe heirloom tomatoes.

95 Min

GF

Hyderabadi Khatti Dal

Khatti simply means sour, in this case with the addition of tamarind or lemon. Khatti dal is a preparation from the Hyderabad region of India and is usually made with toor or masoor lentils. It can be soupy to be eaten with rice, just as a soup or thick and stew like, to be eaten alongside kebabs or roti.

55 Min

DF

V

Parippu

Dal, the quintessential lentil stew of Southeast Asia has umpteen versions scattered through the sub-continent. This dal is an adaptation of the popular parippu, a red lentil stew seasoned with coconut, garlic, onions. The addition of aromatic lemongrass is a bit of game changer! We added lots of spinach to it at the end to make it greener and healthier! For a more traditional version, add a teaspoon of dried chopped fish flakes or shrimp when preparing the masala.

120 Min

DF

GF

V

Moth Dal

The moth lentils, mostly native to preparations in Gujarat, are small but hearty and delicious.

60 Min

DF

GF

V

Rustic Masoor Dal

This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.

120 Min

GF

Sai Bhaji

Sai bhaji, which simply means green vegetable, is an age-old staple from the province of my vanished homeland, Sindh. After the India-Pakistan partition in 1947, like many others, my parents migrated to India dearly holding onto food customs as tender memories of their exiled community. Not the most attractive of dishes but delicious when made right, sai bhaji is popular with Sindhis because it’s easy to prepare. It is also highly nutritious with an abundance of vegetables, can be prepared with a minimum of fat and is commonly eaten during winter. As with most Indian stews, every family has its own version, but for the most part, it consists of channa dal slow-cooked with root vegetables, leafy greens, herbs and aromatic spices. I have mixed memories of sai bhaji as a child. Depending on the vegetables at hand and time allowed, my mother would fuss over it all day and lay out a luscious stew with notes of fennel, cardamom and ghee for dinner. Other times it was rushed into a pressure cooker and tasted more like vegetable gruel. I had abandoned cooking it for years, but lately I have been finding ways to bring back the magic of sai bhaji using local seasonal vegetables. Late winter and early spring is definitely the best time to make it when fresh fennel and fenugreek, which I consider integral to this dish, are in season.

90 Min

GF

Simple Dal

At its core, dal is a simple lentil stew with seasonings. Dal chawal (lentils and rice) is a hearty comfort meal eaten in all homes in India, from palaces to the slums. Given that there are dozens of varieties of lentils from split pea to channa to mung, there are also hundreds of variations of dal, based on regions, seasonality and of course personal preferences. In the winter times, when fresh tomatoes are not flavorful, one can resort to sun dried tomatoes to provide a contrasting acidic note for dal.

75 Min

DF

GF

V

Sindhi Dal

Be it through taste, aroma or touch, food is one of the most visceral ways our brain stores happy memories. The mere smell of chickpea fritters frying in a big vat of oil reminds me of monsoons in India, when pakoras instantly become snack du jour. And despite not having much of a sweet tooth, chickpea flour roasting with ghee to make mithai, an Indian fudgelike sweet, makes me salivate. On a recent trip to India with my daughter, Ajna, we had one such experience that I will forever cherish. Late into the night after two long flights, we arrived in our hotel in New Delhi, hungry and tired. The only food available was limited room service. We ordered the staple, dal, and rice. Dal, being a lentil stew popular in virtually every home and restaurant across India, can be made a thousand different ways. That night, the dal was a simple yellow nourishing moong dal flecked with fresh tomatoes and cumin but with a sharp delicious bite of ginger in every spoonful. It was very similar to a dal my mother would make that is native to the province of Sindh, but the copious amount of ginger changed everything about it. Even for a seasoned cook like me, the dal made me tingle with excitement, and we happily licked every drop knowing that it was going to become a staple in my cooking when I returned to Texas. This dal is currently on my restaurant’s menu, and here is a recipe for it — I urge you to fearlessly put this much ginger.

45 Min

DF

GF

V

Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

50 Min

DF

GF

V

Calcutta Dal

This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.

45 Min

DF

GF

V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

110 Min

GF

NF

Fresh Fava Stew

Here is a fresh fava curry that can be adapted to be eaten just as a soup, topped with yogurt, herbs, nuts and greens or with a side of rice or bread. Just like most stews or curries, it is best enjoyed at least a couple of hours after all the ingredients has had time to chill together and mellow out.

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

45 Min

DF

GF

V

Heirloom Tomato Dal

When tomato season arrives in the summer, we try to find every way to showcase them. While they make a great addition to a salad, cooking them ever so lightly in a delicate lentil stew results in a delicious dal. Be sure to use ripe heirloom tomatoes.

95 Min

GF

Hyderabadi Khatti Dal

Khatti simply means sour, in this case with the addition of tamarind or lemon. Khatti dal is a preparation from the Hyderabad region of India and is usually made with toor or masoor lentils. It can be soupy to be eaten with rice, just as a soup or thick and stew like, to be eaten alongside kebabs or roti.

55 Min

DF

V

Parippu

Dal, the quintessential lentil stew of Southeast Asia has umpteen versions scattered through the sub-continent. This dal is an adaptation of the popular parippu, a red lentil stew seasoned with coconut, garlic, onions. The addition of aromatic lemongrass is a bit of game changer! We added lots of spinach to it at the end to make it greener and healthier! For a more traditional version, add a teaspoon of dried chopped fish flakes or shrimp when preparing the masala.

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