Without the use of oil, this Moong Dal Curry is nicely spiced. It hits a home run for flavour and ease of cooking too. Overall, it will leave you feeling light, satiated and refreshed – just like the ideal Ayurveda meal should. We loved watching the chefs at Kalari Kovilakom prepare meals for the patients …
Eating Dal Makhani in South India might seem a strange thing to do. After all, it’s traditionally a North Indian recipe. But, just like the rest of the world, the best foods of a place tend to migrate. You can’t visit a North Indian hotel or resort without South Indian Dosas on the breakfast menu. …
Cherupayar is a green gram curry that uses whole moong beans. Moong beans are high in fiber, protein and antioxidants. They are also very tasty. After soaking the moong dal overnight, the recipe comes together quickly. Ranjini whipped this up for us early one morning as part of our South Indian breakfast at The Turmerica.
This dal is infused with favourite flavours of South India – fennel, ginger and coconut – and was inspired by a fresh-from-the-fields spinach dal we enjoyed as part of a lunch time thali at Solitude Cafe in Auroville. Our Moong Dal with Spinach, Fennel and Ginger will satisfy any craving for classic South Indian flavours. …