Dali Toyi, Beans Talasani and Pickle

Travel all over the world. Enjoy as many delicacies as possible and in the end, you come back home wanting to eat your staple simple homemade food.
Soul satisfying DALITOY (one version) and BEANS TALASANI

RECIPE - DALITOY

INGREDIENTS

  • 1/4 cup Toor daal (washed)

  • 1 small Tomato

  • 1 Green chilly slit.

  • 1/4 tsp Ginger

  • Haldi

  • Curry Leaves - 1 Sprig

  • !/4 tsp Mustard Seeds

  • Coconut Oil

  • Heeng

  • Coriander leaves


    METHOD

    Pressure cook Dal till soft. Mash.
    Aside in 1 cup of water, boil Ginger, Green Chilly, and Tomato. Add above Dal and Haldi to this and let it simmer. Salt to taste,
    Tempering - Heat 1 Tbsp Coconut Oil and add Dry Red Chilly, Mustard seeds, Curry leaves, and Heeng.
    Add to Dal and cover immeditately. Let it simmer for a minute and switch the gas off.
    Serve hot on Rice with ghee.

  • RECIPE - BEANS TALASANI

    INGREDIENTS

    • Fresh tender Beans ( Organic when possible)

    • 4-5 crushed Garlic pods.

    • Dry Red chilly - 1

    • Coconut Oil - 1 tsp


      METHOD

      Heat Oil. Add Chilly and Garlic. Don’t let it brown!
      Ass soon as fragrant, add cut Beans. Cover and cook on low to medium flame. You may add a tsp of water if you like so the Benas steam well. Add salt midway.
      Keep a close eye. When almost done, switch the gas off and keep for a few minutes.
      Serve hot.

      This meal is a quick pathway to heaven with Papad and Pickle on the side! Enjoy!

 
 

FOOD FOR THE SOUL - Traditional Ayurveda Inspired Indian Cooking.

It’s a weekday and you catch yourself again wondering what can I make in less than an hour that will be delicious and good for my whole being.
With two forever hungry kids (and a hubby so make that three!) I completely hear you.
If Indian spices and food tickle your palate then I am excited to invite you to our upcoming “Food for the Soul” From a Grandmother’s Pantry - Ayurveda inspired LIVE GROUP cooking sessions!

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1 Hour. 5 Weeks. 5 Recipes.

MORE DETAILS.

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Supriya Kini