Rasam rice is one of my favourite things to eat, and considering how it’s always described as ‘comfort food’, I’d wager this is the case for a lot of us. (After 10+ years of eating Kimchi Jiggae—Korean kimchi soup—I think at this point it comes a close second.) Rasam rice is simple enough to make… Read more »
‘Lighter’ for a few reasons: for starters this dhal makhani contains no cream, and only a quarter the amount of butter that’d typically go into it. Traditionally, the dhal is cooked separately with water and added to a base of onions, tomatoes, and spices. Simmered over a low heat, it’s then finished with (copious amounts… Read more »
