MAYA KAIMAL

The inspiration for this dish is Kadala, a Kerala specialty made with black chickpeas cooked in a coconut sauce infused with black pepper and green chili. Known as kala chana, or black chickpeas,...

In our version of dal makhani — a North Indian classic — we simmer small black lentils and urad dal, a skinless, split black lentil, with chunks of tomato and spiced with cumin. This dairy-free...

This luscious butternut sauce follows that tradition, with ginger and turmeric adding warmth and brightness. Pair it with mixed vegetables, seafood, chicken, or tofu for a downright delectable curry!

This is Maya’s idea of a satisfying curry because it checks so many boxes. It features hearty chickpeas, creamy coconut, bright beautiful turmeric, plus kale and carrots for an extra boost of...

Here’s our take on the North Indian Punjabi favorite called Chana Masala. Its full flavor is built on onion, garlic and ginger, with the bright tomato notes and bursts of warm cumin seed. Indians...

Here’s an irresistible curry that captures all the best flavors of tropical South Asia. Coconut, curry leaves and mustard seeds suggest the coconut stews of Kerala, India, while lemongrass lends a...

Maya’s Coconut Korma recipe captures the mild creaminess of well-loved North Indian kormas. We use layer in a rich blend of coconut cream and tomatoes with warming spices like paprika, turmeric and...

Chickpeas are the star here but kale, carrots, and coconut help bolster this creamy vegetable soup. It’s seasoned with Indian spices like turmeric, cumin, and pepper to give it an aromatic balance...

Inspired by the amazing flavors of South India, this soup combines butternut squash and pumpkin with whole cumin and mustard seeds and fragrant curry leaves. Coconut cream pulls it all together into...

Goa is famous for its beautiful beaches and rich seafood curries. Flavors of coconut, ginger and tangy tamarind will transport you to Goa’s tropical shores. •Simmer with meat or vegetables•Use in a...

This is a chunky dal made with young, nutrient-dense garbanzos (chickpeas) picked while still green, plus corn and pigeon peas (toor dal). We add cumin and fenugreek to deliver a smoky South Indian...

This thick green split pea dal is enriched with spinach and coconut and seasoned with cumin and brown mustard seeds. It’s an update of Maya’s South Indian family’s recipe.