White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take...

Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce

Regular readers will know that I like to experiment with various types of Indian cooking. I use different spice mixtures and ingredients, ...

Chickpea Flour Scramble

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, th...

Mung Beans in a Golden Karhi Sauce

One of my favorite dishes from Yamuna Devi's gospel of Indian cooking, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cookin...

Urad Dal with Spices

Complicated dishes can grace any table, but such elegant and simple yet flavorful dal dishes such as this urad dal dish with spices are a ...

Chickpeas with Yogurt and Fresh Mustard Greens

I do believe this is the first time I have cooked with or even tasted fresh mustard greens, and what a great culinary experience it turned...

Spicy Kidney Bean and Chickpea Stew

As cooler temperatures begin to prevail and thoughts turn toward the upcoming winter months, a steaming bowl of this thick, hearty and nou...

Mexican-Style Mung Bean Tostadas

Tostadas are rather new to me, but this dish is essentially a salad with a toasted corn tortilla base and bean topping with other delights...

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals ...

Gigantes Bean Tomato Casserole

I never used to like lima beans, which is rather odd I suppose as I have quite a supply of different dried beans on hand at all times as t...

Savory Black-Eyed Pea Pancakes (Poora)

Yes, the obsession does continue and here is another recipe for savory Indian pancakes, this time adapted from one of my favorite cookbook...