Last week, it was the National Day of Truth and Reconciliation which made me think about the traditions of our country’s First Nations. Growing up in Canada, I recall visiting the reconstructed Iroquoian village longhouses and learning about their way of life, food and farming. One memory that never left me was their cultivation of the “three sisters” — squash, beans and corn — and how each crop cleverly supported each other. I’m always reminded of this fact every Thanksgiving as I cook with a lot of squash!
With that, I wanted to share with you a recipe from our debut cookbook New Indian Basics, which you can try anytime this fall harvest season—Panch Phoran Channa Dal with Pumpkin. It’s so delicious with the panch phoran (Bengali Five Spice) and it’s a lovely pairing of pumpkin with hearty channa dal, which is not only nourishing and full of fibre but also economical to cook.
Note, for this recipe and all the others in the New Indian Basics, you can use our online Masala Conversion Guide to substitute most of the individual spices with one to two tablespoons of Arvinda's signature masalas for ease and convenience, making it easier for you to recreate these Indian specialties at home.
We have so much to be thankful for this Thanksgiving weekend! Around our tables, with each other and loved ones, this is the time to take stock and reflect on all of the things that bring us goodness to our lives! However which way you are celebrating Thanksgiving this weekend, may it be delicious, festive with lots of pumpkins and squash, and loaded with delicious spice flavours!
With gratitude and love, wishing you and your loved ones a harvest of blessings this Thanksgiving! Merci beaucoup, muchas gracias and dhanyavad!