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...

We think more people should eat black chickpeas, known as kala chana.  Their flavor is richer and earthier than the tan variety.  We love how the f...

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 t...

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...

This luscious butternut sauce follows that tradition, with ginger and turmeric adding warmth and brightness. Pair it with mixed vegetables, seafood...

This is Maya's idea of a satisfying curry because it checks so many boxes. It features hearty chickpeas, creamy coconut, bright beautiful turmeric,...

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 tom...

Here's an irresistible curry that captures all the best flavors of tropical South Asia. Coconut, curry leaves and mustard seeds suggest the coconut...

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 tomat...

Chickpeas are the star here but kale, carrots, and coconut help bolster this creamy vegetable soup. It's seasoned with Indian spices like turmeric,...

Inspired by the amazing flavors of South India, this soup combines butternut squash and pumpkin with whole cumin and mustard seeds and fragrant cur...

Goa is famous for its beautiful beaches and rich seafood curries. Flavors of coconut, ginger and tangy tamarind will transport you to Goa's tropica...

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 c...

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...

Description Easily prepare your own Butter Chicken — even better than you can get in an Indian restaurant. Mild and buttery with a hint of chili, ...

KASHMIRI CURRY Also known as Rogan Josh, this balanced curry comes from the beautiful mountainous state of Kashmir. Hints of nutmeg and mace add de...

Description The tropical flavors of South India are captured in this zesty sauce from the Chettinad region, near Madras. Deep flavors of black pepp...

Jalfrezi Curry Jalfrezi is the legacy of Bengali cooks who made satisfying stir-fries from leftovers. Its bright flavor comes from tomato, garam ma...

This is our take on rajma, a deeply flavored North Indian kidney bean dal. We simmer ours with red lentils, carrots and tamarind”hearty, tangy addi...

Maya Kaimal is an award-winning cookbook author and founder of Maya Kaimal Foods. Raised in Boston by a South Indian father and a mother from New E...

Separation is natural. Inspired by succulent kababs, this marinade has smoky spice notes and rich tomato flavors that complement meat or vegetables.

Vibrant and tasty however you serve it ” over rice, with flatbread, or all by itself. Maya makes it easy.

This popular lentil preparation hits the spot for a quick Indian fix. 90 seconds in your microwave, forever stocked in your cabinet. Goodbye, pantr...

The subtle flavor of organic South Indian Surekha rice is easiest to appreciate in this pure and simple form, with just a pinch of salt.