Chickpea and Corn Sundal (An acid reflux friendly recipe)

Here is the first of my acid watcher friendly recipes.

Sundal is a super nutritious snack made with boiled chickpeas which we grew up on in my hometown of Chennai. I remember when I was young, we would go to Marina beach and there would be vendors selling “Thenga Manga Pattani Sundal” (coconut, mango , chickpeas) that they would carry in these large stainless steel tins. There was nothing quite like enjoying sundal sitting beachside, smelling the salty air with family and good friends in the good old days of Madras. 

You can use any kind of dried beans to make sundal. I used chickpeas and corn in this recipe because it was what I had on hand but just use what you have. You can add things like shredded coconut, mango and so on. All the ingredients listed below are available at any Indian grocery store.  I buy a bunch of packets of curry leaves and put them in the freezer. Click here to print recipe

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Bulgur w/ Roasted Vegetables and Lentils

I love bulgur – one of my favorite dishes is Mujadara ( a Middle Eastern lentil, onion, bulgur dish) which my dearest friend Rula Baki makes to perfection. It’s what made me fall in love with bulgur so much and now I use it all the time in my kitchen. 

Here is one of my go to dishes which combines lentils and a bunch of roasted veggies with bulgur. Its really easy and you can substitute th vegetables with anything you have in your fridge ( sweet potatoes, asparagus etc). I prefer to use a coarse grain of bulgur – my favorite one is Duru which has vermicelli in it too but you can use any kind. This dish so so versatile that it can be served alongside pretty much anything or be a meal in itself. Click here to print recipe.

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Shanti’s Rasam

Rasam is a thin, spicy southern Indian soup which is really delicious. It is really healthy, easy to make and one of those soul satisfying dishes!

 Here is Shanti’s recipe for a great rasam



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Channa Masala ( Chickpea Masala)

 There are so many wonderful ways to eat chickpeas. This is a super recipe from my mother’s kitchen, which can be eaten with anything like bread, puris, rice or tikkis.


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Maya’s Rajma ( Curried Red Kidney Beans)

My Maya used to make the best Indian food ever!

I learned all my cooking basics from her. I would spend every summer vacation, during my undergrad years, in the kitchen with her learning anything she could teach me so I could eat “real food” whilst away in college in the US.

Rajma,  made with red kidney beans, is a classic comfort food in any Punjabi home. There is nothing like eating rajma-chawal ( rajma and rice).

Here is the way that Maya used to make her Rajma.

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Mungodi Curry (Lentil Fritter Curry)

 Mungodi is a delicious curry that is made with day-old daal pakodas (lentil fritters).


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Green Mung Daal ( Green Mung Lentils)

I love lentils!

In India we eat some kind of lentils every single day. Here is a great recipe using whole green mung lentils which is really easy to make and healthy. You can eat these with rice or drink it as a wholesome soup!


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Hara Bhara Kabab (Spinach and Lentil Kababs)

Literally translated Hara Bhara Kabab means green stuffed kabab. This is a wonderful vegetarian version of the shammi kabab made with spinach and lentils, this makes for a really wholesome, healthy snack.


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Bulgur and Lentil Salad with Parsley


I love the combination of bulgur and lentils! One of my favorite dishes is Mujadara (to be blogged as soon as my friend Rula gives me the recipe!)

In the meanwhile here is a really healthy and delicious salad recipe that I find myself making a lot of lately.


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Shirien Ryan’s Green Bean Usli

I love the way that Shirien aunty makes usli . It is one of my favorite vegetables. You can use any kind of green vegetables. She used green beans in this recipe but it works really well with broccoli and other vegetables too.

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