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This no-frills daal recipe was given to me by my Mother-in-Law. Varan is a Maharastrian style daal which tastes great with chapattis or plain white rice.

Ingredients:

ToorDaal – 1 cup
Water – 3 cups
Ginger – 1 tsp, grated
Methi Seeds (Fenugreek) – 1/4 tsp
Green Chilies – 1 or 2 (to taste), slit length-wise
Onion – 1/2 medium, finely diced (optional)
Salt – ½ tsp (to taste)
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)

For Vagar (Seasoning):
Oil – 4 tsp
Jeera (Cumin Seeds) – ½ tsp
Haldi (Turmeric) – ¼ tsp
Hing (Asofoetida) – pinch
Curry Leaves – 1 sprig
Garlic – 5 large cloves, roughly smashed
Tomato – 1 medium, diced

Method:

1. Wash Toor Daal with water until water runs clear.
2. Add 3 cups of water to the ToorDaal and let it soak for about 15 minutes.
3. In a pressure cooker, add soaked Toor Daal with Water, Ginger, Methi Seeds, Green Chilies, and Onion.
4. Pressure cook for 3-4 whistles.
5. In a separate small pan, heat Oil.
6. Add Jeera and allow it to sputter.
7. Add Haldi, Hing, Curry Leaves and Garlic.
8. When Garlic is slightly brown, add tomatoes, stir and cook for 1 minute.
9. Mix the garlic/tomato seasoning with pressure cooked daal.
10. Add Salt and Lemon Juice to taste.
11. Allow it to boil for 4-5 minutes.
12. Garnish with Cilantro.
13. Serves 4

Tips:

1. If you don’t have time to let the Toor Daal soak, just let the pressure cooker whistle 3-4 more times.
2. If you like your daal with a thinner consistency, you can add more water at the end before you allow the daal to boil.
3. Don’t overcook the Toor Daal. The texture of the daal should be seen.

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I always keep some cabbage handy because it has a long shelf life.  It’s great for those days when I can’t think of anything else to make.  

Ingredients: 

Cabbage - 4 cups finely chopped

Oil - 1 tbsp

Mustard seeds (Rai) - 1 tsp

Channa daal - 1 tbsp

Urad daal - 1 tbsp

Asofoetida (Hing) - 1 pinch

Turmeric (Haldi) - ¼ tsp

Curry leaves - 1 sprig

Ginger - ½ tsp grated

Red chili [whole] - 1 or 2, to taste

Green chili - thinly sliced, to taste

Salt - to taste

Fresh shredded coconut - to taste

Cilantro - 5 sprigs chopped 

Method: 

1. Heat Oil on a medium flame in a non-stick pan (similar to a wok).
2. Add Mustard Seeds and cover for a few seconds to let them sputter.
3. Add Channa and Urad Daal – allow them to turn light golden brown.
4. Add Asofoetida, Turmeric, Red Chili, Curry Leaves, Ginger, and Green Chili(preferably in that order).
5. Add Cabbage and mix well.
6. Allow it to cook uncovered – stirring frequently.
7. Add Salt to taste and mix well.
8. Garnish with a sprinkle of fresh grated coconut and cilantro.
9. Serves 4

 Tips:

1. To save time, use a food processor to shred the cabbage.
2. Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.
3. Try adding green peas or shredded carrots along with the cabbage for a change.

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The ultimate Indian comfort food, Khichdi is an easy, healthy and satisfying dish. Try it with Gujarati Kadhi – Yum!!

Ingredients:

Basmati rice - 1 ¼ cups

Mung Daal - 1 ¼ cups

Water - 5 cups

Salt - 1 tsp

Haldi (turmeric) - ¼ tsp

Hing (asofoetida) - 1 pinch

Method:

1. Wash Rice and Mung Daal with water until water runs clear.
2. In a pressure cooker, add Rice, Mung Daal, Water, Salt, Haldi and Hing – mix well.
3. Pressure cook until one whistle sounds and immediately turn off heat.
4. Wait until pressure from cooker is gone before opening cooker lid.

Serves 4-5

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From the time I was little, Kadhi has always been a comfort food of mine. Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. Mix it with Khichdi and you have an easy and satisfying meal.

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(2 votes, average: 5 out of 5)

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Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried.
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(3 votes, average: 4 out of 5)

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If plain White Rice is a little boring when you are having guests over for dinner, try this easy and colorful rice dish and put a little umph to your presentation.

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(2 votes, average: 3.5 out of 5)

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