Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.

Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.

This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.

Also known as Bengal Gram. This is the most popular legume in India. Chana dal has a very low glycemic index.

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat. Dahi vadad are made using wash urad dal or moong dal or with a combination of both dals using different proportions of dal.

Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.

Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.

Khasta Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion.

Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.

Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.

Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.

Naan is Indian flat bread, traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven. Serve Naan with Daal, Chola, Palak Paneer or any vegetable dish.

These cholas are best compliment with baturas. The combination is known as chola batura. This is a mouth-watering dish.

Rajma chawal (kidney beans with rice) is a great combination. This is a complete meal in it self.

There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.

In India several different dals (lentils) are used. Arhar, also known as Toor dal, is a popular dish in almost every household.

Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish and served with bread & rice. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C.

Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.

Yogurt chutney is great paired with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.