mung bean roti & living simply

dal ki roti (roti made with cooked yellow mung beans) | conifères & feuillus

And if you worry that not finishing the food on your plate is a slap in the face to all the hungry people everywhere, you are not living in reality. The truth is that you either throw the food out or you throw it in, but either way it turns to waste. World hunger will not be solved by finishing the garlic mashed potatoes on your plate. ― Geneen Roth

dal ki roti (roti made with cooked yellow mung beans) | conifères & feuillus

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gujarati toor dal (split pigeon pea soup)

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco

My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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