Did you know that we have a ton of awesome Indian recipes that need a new home in your kitchen? And we’ve got even more for our dosa and samosa enthusiast friends: handy explainers, crucial techniques and in-depth guides about our favorite masala-infused treats. Take a deep dive into our colorful Indian food section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire from the Subcontinent. Here are a few of our recent favorites:
This is a twist on my mom’s lentils, daal, which are spiced, nuanced and creamy. Daal was a staple in our household, and when I go home to visit, there is always some in the fridge to remind me of my childhood. In this soup, I make the lentils a bit more dilute and add in any greens I have lying around — kale, baby spinach, chard, a super greens blend — to take advantage of the cold-fighting vitamins.
We put these on the menu in the fall close to Thanksgiving and Christmas because sweet potatoes and cranberries are so much a part of the American table at that time of year. In the summer, we may fill the samosas with corn and fava beans.
I encourage you to make this meal your own by choosing toppings and sides that are your family’s favorites or that need to be eaten up. You know the ones — like that last sprinkle of nuts taking up precious storage space and staring at you, longingly, from the cabinet. I typically boil up some rice and toast slivered almonds with a handful of flaked coconut, but warm naan bread is another good accompaniment.
These are sumptuous and simple to make. They serve parathas for breakfast in India with yogurt and pickled vegetables or mango chutney, and I suggest you do the same. Excellent on a cold day.