Dig-In Meals – A column highlighting Indian spices in recipes that take conventional Indian meals and add a western twist!

There’s nothing fairly just like the hustle and bustle of a busy farmer’s market on a ravishing spring day. It’s really easy to get impressed by the rows of recent fruits, greens, bread, native honey, and cheese. I really like wandering by means of the stalls at my native farmer’s market in Newark, CA. Not solely does it give me quick access to provide that’s in season, picked on the peak of its taste, with the shortest quantity of journey time, however it’s the connection and dialog with the farmer and their children that I get pleasure from essentially the most.

Farmers will gladly let you know how they grew a tomato that tastes so divine or provide you with recommendation about one of the best ways to organize that big bunch of inexperienced garlic (that I purchased two of!) Nevertheless, wandering across the market can get overwhelming. The abundance of produce is tempting, and generally we purchase far more than we will eat in every week. So listed here are a number of recipes utilizing produce that’s in season to jumpstart your meal plan.

Inexperienced Garlic Vegetable (Hare Lehsun Ki Sabzi)

Inexperienced Garlic Vegetable – Hare Lehsun Ki Sabz (Picture by Mona Shah)


  • 4 small (new) potatoes
  • 1 cup blended veggies-optional (any that you’ve got readily available. eg: carrots, beans, broccoli, small eggplants)
  • 1 giant bunch of garlic inexperienced or garlic chives. The extra greens you’ve gotten, the higher garlic taste you get.
  • 1 tbsp. mustard or vegetable cooking oil
  • 1/2 tsp. cumin seeds
  • 1 dry crimson chili, damaged in half
  • A pinch of asafetida powder
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. chili powder (modify to style)
  • Salt to style


  1. Wash and minimize potatoes into quarters
  2. Dice the remainder of the blended veggies (if utilizing)
  3. Clear garlic inexperienced or garlic chives, selecting out any broken/dry leaves. Very tender stems may be left in. When cleansing the bulbs, take away any powerful outer layers of pores and skin.
  4. Wash nicely and chop finely.
  5. Warmth oil in a wok or karahi.
  6. Add cumin seeds (jeera) and a pinch of asafetida (hing) powder. As soon as the seeds crackle, add the crimson chili and stir for a number of seconds.
  7. Add potatoes/veggies, spices, salt, and stir fry for a few minutes.
  8. Add garlic leaves/chives, stir and prepare dinner lined till all water is absorbed and potatoes are completed. If the leaves are recent and also you prepare dinner on low/medium warmth, no further water will probably be required.
  9. Alter salt and chilies, elevate warmth, and stir-fry till all of the water is absorbed and the vegetable seems to be shiny. Flip warmth off. Garnish with some uncooked garlic greens if desired.

Simple Pickled Radish

Easy Pickled Radish
Simple Pickled Radish

Nice on nearly all the pieces, from sandwiches, tacos, chole, biryani


  • 15 common dimension radishes
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoons salt
  • 1 cup heat water


  1. Slice radishes as skinny as you’ll be able to and place in a mason jar
  2. In a bowl, mix apple cider vinegar, salt, sugar, and heat water. Stir to dissolve the sugar and salt. 
  3. Pour the pickling combination over the sliced radishes and allow them to set for an hour. 
  4. As soon as cooled, cowl and retailer within the fridge.

Toor (Pigeon Pea) Daal w/ Kale 

Toor (Pigeon Pea) Daal w/ Kale (Image by Mona Shah)
Toor (Pigeon Pea) Daal w/ Kale (Picture by Mona Shah)

You need to use any greens right here: recent fenugreek/methi, spinach, arugula. 


  • 1 cup toor dal 
  • 4 cups water
  • 1 bunch washed sliced kale or any greens you might be utilizing
  • 1/2 tsp. canola oil or vegetable oil (ghee/clarified butter is most well-liked when you’ve got it)
  • 1 tsp. cumin seeds
  • 1 tsp. grated recent ginger
  • 1 tsp. finely minced garlic
  • 1/2 tsp. coriander
  • 1/2-1 tsp. crimson chili pepper 
  • 1/2 tsp. floor cumin
  • 1/2 tsp. coriander powder
  • 1/4 tsp. asafetida/hing
  • 1/8 tsp. garam masala (non-obligatory)
  • salt to style


  1. Cook dinner the dal within the water till it’s tender. (IP about 10 minutes, pure launch, stovetop about 35 minutes or till tender and mushy.) Use a hand blender to utterly puree the dal. Put aside.
  2. In a deep skillet or wok, warmth the oil over medium warmth. Add the cumin seeds and the garlic, and prepare dinner for one minute. Add the ginger and kale and stir. Add one tablespoon of water and canopy the pan. Stir each minute or so, and prepare dinner till the kale is wilted, about 4 minutes.
  3. Add the dal and remaining elements to the kale. Cowl and prepare dinner for about 10 minutes. 
  4. Optionally available tempering: Warmth some oil in a small pan. As soon as scorching add some jeera seeds, as soon as they sputter add crimson chili powder and pour over the daal proper earlier than serving. Garnish with cilantro. 

Mona Shah is a multi-platform storyteller with experience in digital communications, social media technique, and content material curation for Twitter and LinkedIn for C-suite executives. A journalist and editor, her expertise spans tv, cable information, and magazines. An avid traveler and foodie, she loves artisan meals and discovering hidden gems: eating places, recipes, locations. She may be reached at: mona@indiacurrents.com



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