Browse Recipes

Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.This black-eyed peas and sauce (lobia curry) can be made from dried or canned black-eyed peas. Dried peas need to be soaked in water for few hours prior to cooking, unless a slow cooker is used.
Spicy Chickpeas (Chana Masala/Chole)By Yashodhara G.This popular dish is a spicy chickpea curry, liked by most. Eat alone or with traditional Indian flatbread (bhaturas). With a little planning, dehydrated chickpeas can be soaked and slow-cooked prior to adding spices. Crockpots make the best spicy chickpeas (chana masala/chole)!
Spicy Legume and Vegetable Soup (Sambhar)By Yashodhara G.Sambhar is a thin spicy soup made with split pigeon pea (toor or arhar daal) and vegetables, depending on availability and liking. It is served with South Indian dishes such as Dosa, Idli, Uttapam, Vada etc. It is also delicious with rice, Indian bread or as a soup.
Whole Masoor Brown Lentils (Kali Dal)By Yashodhara G.This common kali dal is made with the Indian version of whole masoor brown lentils, which are smaller, darker, and tastier. Available at specialty or Indian stores.