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150g - tur dal, boiled and mashed well
10-12 Garlic cloves, husk removed and crushed roughly
1 tsp - cumin/jeera
10 to 12 Curry leaves
1 tsp - chopped Coriander leaves
1 tsp - oil/ghee
A pinch of Asafetida/hing
A pinch of Turmeric powder/haldi
6 red chillies, broken into pieces
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Andhra Mamidi Pappu (Mango Dal)
Tomato Pappu (Tomato Dal)
Simple palak curry
Chow chow in coconut milk
Punjabi Tadka Dal