Dal of the Day: Rajma Dal

This recipe is my own, and does not reflect any “authentic” tradition from any part of India, even though the ingredients, techniques and execution are quite Indian, and results in a very authentic and delicious flavor. I started making dals at Salaam almost from the first day I worked there, not only because I love […]

Doin’ The Dal Thang

I have always loved lentils and dried beans. I think that it is because when I was growing up and we were on the lower end of the lower-middle class spectrum, we ate a lot of meals where dried beans and lentils were the centerpiece. Navy bean soup with a hambone, carrots, celery and onions, […]

About Ajwain

Ajwain is an Indian spice that is not terribly well known in the West, but it is very interesting, and should be used more often. Although it is a spice, being the fruit of Trachyspermum ammi, which is related to parsley, ajwain has a very strong herbal aroma and flavor similar to thyme or oregano. […]

Raita With Browned Onions and Greens

Here is another recipe using browned onions that is not a curry, which I made the other night. Raita is one of my favorite Indian dishes: yogurt-based, and served cold, it can be considered a salad, a relish, a side dish, a soothing breakfast, or a simple meal on its own with rice or bread, […]

What Can We Do With Those Browned Onions? Make Springtime Rice Pilau

So now that you know how to brown onions, what do you do with them? Are they only good for making curries? Well, of course not! They are good for making any number of Indian dishes, and, as an extra added bonus, they make nearly any other dish from any other cuisine taste even better […]

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