No-Oil Toor Dal and Spinach with Dry-Toasted Tarka
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Mushrooms are the no-oil cook's best friend: as they heat, they release their own dark, savory liquid, and if you let...
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
Parippu is the dal that appears on every Sri Lankan table — red lentils simmered soft in coconut milk, perfumed with ...
Sundubu jjigae arrives at the table still violently bubbling in its stone pot, fiery red and fragrant with gochugaru ...
Garlic shrimp is one of the great quick-fire dishes of the Spanish and Mexican kitchen — shrimp sizzling in a pool of...
West African peanut stew — called maafe in Mali and Senegal, nkatenkwan in Ghana — is one of the great legume-based s...
Chinese jiaozi — dumplings — are one of the great engineering feats of home cooking: a thin wheat wrapper enclosing a...
Soba — buckwheat noodles in hot dashi broth — is one of the most elegant simple meals in Japanese cuisine and one of ...
A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolu...
The classic preparation steams mussels in white wine, but wine is not permitted on no-oil fasting days. The solution ...
The genius of this dal is that coconut milk provides all the richness you would normally get from ghee or oil. The fa...
Marinara sauce does not need oil. Tomatoes contain enough natural sugars and acids to build a sauce entirely on their...
This is a one-pot soup that comes together in thirty minutes and provides everything you need on a no-oil fasting day...
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