Indian Dal in the Slow Cooker

Urad dal (black gram)

“Reduce heat and simmer, partially covered, for 4 1/2 – 5 hours,” instructs Julie Sahni in her recipe for buttered black beans (kali dal). Even for the most dedicated home cook, it’s an instruction that is asking for trouble, especially for something thick and viscous like Indian dal. When I made these beans in a […]

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Spicing Red Beans the Georgian Way

Adding ginger, cinnamon and cloves to certain cookie doughs or cake batter can create culinary magic, as anyone who has tasted a good gingersnap knows. Combinations of spices can also do good things for savory dishes, which a simple bean and cheese dish from Paula Wolfert’s The Cooking of the Eastern Mediterranean illustrates. Wolfert’s book, […]

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