Two Simple but Stunning Indian Side Dishes

Moong Dal with Chopped Vegetables
Split moong beans are the creamiest of all pulses when cooked and here's a great technique for showcasing a humble, irresistible ingredient. Bring 1/2 cup yellow moong dal to a boil in about 3 cups of water. Skim the foam that rises to the surface then lower heat and add to the pan: 1 cup finely chopped cabbage, 1 small onion, chopped; 1 small tomato, diced; 1 minced clove of garlic, 1/2 t. of cumin seeds and a couple of large dashes of turmeric powder. Mix well and simmer, partially covered, for about 45 minutes or until the dal is very soft and disintegrating. You may need to add a bit more water if the mixture becomes to thick or begins sticking to pot. When the dal is almost finished cooking, heat in a small skillet 1 T. oil and when hot add 2 dried red chilies, 1/2 t. black mustard seeds and a few curry leaves. As soon as the mustard seeds begin to pop add this mixture to the cooked dal. Season with salt (you'll need quite a bit!) and black pepper to taste. Good with either rice or bread.

Zucchini in Sweet Milk Sauce is a novel side dish that jolts taste buds with the element of surprise! Cafe Drake adapted our recipe from one originally published by Indian cuisine guru Julie Sahni. If you don't have urad dal on hand you can skip its inclusion. Slice 1 lb. of thin zucchini into slices about 1/4" thick. Steam until just barely tender; this will take less than 5 minutes and do try to not overcook. In a saucepan mix: 1 cup milk, 2-3 T. brown sugar and 1/2 t. salt. Bring to a boil then lower heat to medium-low and stir in: 2 t. cornstarch dissolved in 2 T. milk or water. Stir constantly until the sauce begins to thicken. Add steamed zucchini. Turn off the heat and heat 2 T. vegetable oil in a small skillet. When the oil is hot add 1 t. urad dal. As soon as the dal turns brown add 4 dry red chilies (broken into pieces). Once the chilies darken (quickly) add all to the zucchini. Stir well, adjust for salt and pepper and serve hot.