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Martin Sorge's avatar

I made Sapna's Sukhi Moong Dal last Sunday, and it made me excited to cook through the entire book.

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Rad's avatar

omg this book sounds WILDLY exciting!! as an indian, i eat dal chawal almost everyday--my favorite preparation might have to be my mom's dal makhani with basmati rice. mmmmmm.

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Drew's avatar

For me it’s Molly Baz’s white bean bolognese

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Smart in the Kitchen's avatar

Sapna is such a light! Can’t wait to check out her book. ❤️

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Harry_Morrison's avatar

Rice, along with meat, also tastes delicious.

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Bonnie Quandt's avatar

This looks absolutely delicious! After reading the article, I looked up Sapna and have been watching and enjoying her YouTube channel, beSpiced. I have memories of my great grandmother, from Arkansas, wearing an "asphidity bag" around her neck. It turns out that asafoetida, listed in Sapna's recipe, was the key ingredient in this bag, and was used to ward off illness. It fascinates me to find the similarities in food cultures around the globe, beans and rice being one of the most frequent combinations. I was raised in southern Louisiana, so my favorite combo is red beans and rice, the traditional Monday staple, often served for lunch in our school cafeteria. Cafeteria food, when and where I grew up, was usually something to look forward to! Gumbo, jambalaya, and chicken fricasee were also repeat items. Another of my favorites is mujaddara, lentils and rice with those beautiful caramelized onions. I'm looking forward to preparing Sapna's Sukhi Moong Dal soon. I'm sure it will become a new favorite!

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Lukas Volger's avatar

Her whole book is wonderful! And I agree — to me the similarities of far-flung cuisines are almost more interesting than the differences.

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Isa's avatar

I love pasta con lenticchie!

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Kelley Erickson's avatar

I love enfrijoladas

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Jennifer Ladd's avatar

I haven't seen the list of recipes in the book yet but I love Pongal that I have had in Tamil quite a few times. I love curry leaves!

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Betsey's avatar

I don't have a favorite yet, but I'm trying to eat more beans and veggies. This book looks great!

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Marybeth Stewart's avatar

I can't wait to cook from your expertise and notes! I am intrigued with Ayurvedic notes. Thank you for sharing your wisdom and skills.

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Christie Kline's avatar

I enjoyed black garbanzos with potatoes and green beans in coconut milk this week. So good and beautiful.

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Annada D. Rathi's avatar

I love the fact that the book is named Dal Chawal, which qualifies to be the national dish of India.

https://open.substack.com/pub/chutneylovers/p/dal-chawal-the-national-dish-of-india?r=4wb7m&utm_campaign=post&utm_medium=web

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Lukas Volger's avatar

Love this!

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Iris Ahl's avatar

The simplest and quickest way I prepare regular brown lentils is in a soup. In addition to various spices/herbs, I use chopped carrots, lots of onion and garlic, and with a baguette or bread of your choice, it makes a great light but healthy dinner.

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Karina's avatar

Yum, and so generous of you both! My favorite is split pea soup w ham hock.

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Sh's avatar

The book looks great, I like the idea of make ahead dal I can take out anytime.

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