Sprouted Bean and Brown Rice Dosa

Sprouted Beans and Brown Rice DosaAll this summer, I’ve been into sprouts. So much so that every time I bring out a jar of beans and a cup measure, Desi rolls his eyes and says, “More? What about these?” He’s pointing at two colanders already sitting on the kitchen platform, containing sprouts in various stages of germination.

To which I sagely respond, “You’re eating that one tonight, darling. And that one’s for tomorrow. And these,” — here, with a flourish, I pour out the beans, rattling and rolling, into the bowl I am planning to soak them in — “are for another day.”

At this point he throws in the towel and goes back to doing whatever he was doing, like rearranging the dishwasher all over again after I’ve already done it. Because Desi knows by now that no one — and I mean no one — comes between me and my sprouts.

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Cholar Dal

Cholar Dal

Recipes for Cholar Dal almost always start off by alerting you that this is a dish for special occasions, served at Bengali weddings or other life events. Its simplicity, though, tempts one to break that hallowed tradition and label this a dal perfect for weeknight meals. In fact, that’s exactly what I am going to do… 

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Keema Wrap

Keema Wrap

Here’s a perfect recipe for a weekend brunch or lunch. It’s delicious, meaty albeit meatless, and so waistline-friendly that you will find yourself floating on the air. Literally. Keema or kheema, in India, is a mince usually made with lamb and sometimes beef. It is almost always cooked with spices into a dry curry. For my… 

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Rhubarb Mousse

Rhubarb Mousse

Every year, when Spring rolls around, I cannot wait to get my hands on some rhubarb. Rhubarb apparently grows wild in the mid-west, but here in my part of the United States its popularity makes it a hard stalk to come by.  This year, I started looking for rhubarb in just about every supermarket and… 

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Moroccan Lentil Stew

Moroccan Lentils with Spring Greens and Mint

For the past few weekends now, Desi has been a man with a mission: a mission to watch just about every version from everywhere around the world there is of the Pharrell Williams song, Happy. And guess who gets to watch these videos with him? I love the song, mind you, because deep down under my cynical… 

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Crockpot Sambar

Fat-Free Crockpot Sambar for Two

Do you ever get tired of those leftovers? I know I do. I cook up a big pot of dal or pasta for Desi and I, and then– many cooking experiments later– I am digging it out of the back of the refrigerator. It is covered in fuzzy gray stuff, smells lethal, and I am afraid… 

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Tawa Pulao

Tawa Pulao

When Desi and I lived in Mumbai — or Bombay as those of us who left the city in those days still like to call it — there were nights, after wrapping up the graveyard shift at the newspaper we both worked for, when we would set out with co-workers and friends to scour the city’s streets for… 

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Black Bean Black Rice Veggie Burger

Black Bean and Black Rice Veggie Burger

It’s almost Memorial Day guys, and I don’t know what you have planned for your cookout, but I have the perfect burger to slap on the grill and then sink my teeth into. My Black Bean and Black Rice Burger, aka Black Burger. Memorial Day is always a dramatic day around here in the nation’s capital. Friday,… 

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Chocolate Strawberry Shortbread

Chocolate Strawberry Shortbread Bars

I had a craving for something chocolatey and sweet the other day, and these Chocolate Strawberry Shortbread Bars, I discovered, were exactly what my sweet tooth was asking for. There is a layer of chocolate shortbread in this recipe, and a layer of regular shortbread, and then all of this shortbready goodness is topped off by… 

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Thai Noodles

Thai Noodles in a Spicy Peanut Sauce

So can you stomach meat produced in a lab? Humane meat, meat that did not come at the cost of an animal’s life, meatless meat that tastes like meat but just isn’t? If you’ve been alive in this century, you know that there are efforts afoot to produce meat from lab-cultured stem cells. And although… 

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Chana Jor Garam

Chana Jor Garam

This spicy-tart chickpea snack, which translates from colloquial Hindi to “super-hot chickpeas,” comes straight from the streets of my hometown, Mumbai. Or perhaps it’d be more apt to say it comes straight from the beaches of Mumbai– those  noisy, colorful, crowded stretches of sea and sand that surround this noisy, colorful, crowded city. Life in Mumbai… 

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