From the Magazine

Spiced Rice Pudding

A traditional offering to the gods prepared during South Indian festivals, this adaptation of sweet and creamy sakkarai pongal uses more dal, less ghee, brown sugar in place of jaggery and no camphor.

From the Magazine

Spicy Red Lentil Stew

June 29, 2018 Marcy Gaston

This version of the traditional South Indian dish sambar is made with red lentils in place of toor dal, canola oil in place of ghee and store-bought sambar powder.