This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!

Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.

This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.

I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.

We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!

This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.

Why You’ll Love Jeera Dal

• easy to make with simple ingredients
• 30-minute recipe with tons of flavor
• while the lentils simmer, make the quick cumin spiced oil
• naturally gluten-free, soy-free, and nut-free

Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)

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— Hannah McClellan Richards has left Amazon after more than 15 years to become chief operating officer of micromobility company Lime.

“Ensuring hundreds of thousands of light electric vehicles are available, fully charged, when and where riders need them, at global scale is exactly the kind of operational challenge I love,” she said on LinkedIn, praising Lime’s carbon-free, affordable transportation model.

McClellan Richards previously served as VP of operations, product and tech for Amazon’s pharmacy division. Other past roles include technical advisor and chief of staff to the CEO of Worldwide Amazon Stores, and VP of freight, inbound transportation and returns. She will serve in the new role remotely.

— Ankur Sinha, former chief product and technology officer at Remitly, shared that he’s taken a role at Anthropic as head of enterprise and verticals. Sinha was at Seattle’s Remitly for more than four years, and was previously an engineering director at Google and spent more than a decade at Microsoft, working primarily on Xbox.

“Moving from transforming lives with trusted financial services that transcend borders (Remitly’s mission) to ensuring the world safely makes the transition through transformative AI (Anthropic’s mission), a few things stay constant,” Sinha said on LinkedIn. “The impact on human lives is what makes the work worth doing, and trust and safety are critical to doing it well. I’m super stoked to be part of this and to help carry it forward.”

— Christine Chambers has been named chief financial officer of Redmond, Wash.-based lidar maker MicroVision. She joins from Fusemachines and previously served as CFO of PetMeds and RealNetworks. Chambers was also a financial vice president at Seattle-area company Rosetta Stone.

MicroVision, which develops lidar sensors and perception software for autonomous driving and security use cases, cut 49 jobs in March, targeting engineering and technical roles.

Chambers’ appointment was disclosed in a federal filing and takes effect Aug. 27.

— Slalom has appointed Dan Garrison chief AI officer of the Seattle-based global business and technology consulting firm.

Garrison, who is based in Detroit, spent nearly 30 years at Accenture, most recently serving as chief technology officer for Accenture Song. His experience there included work in quantum computing and generative AI, integration of acquired businesses, and technology strategy leadership.

“Dan has an incredible amount of hands-on technical depth, enterprise transformation experience, and entrepreneurial energy,” said Brian Turner, Slalom’s chief capability officer, in a statement.

— AI infrastructure and data center company Crusoe has hired Celeste Grebe as senior vice president of financial planning and analysis. She will be based in Crusoe’s Bellevue office, which opened in December.

Grebe joins from CoreWeave and was previously with Microsoft for more than a decade across two stints. She left the tech giant as chief financial officer of cloud and AI data centers. She was also with PicMonkey as a vice president.

“It’s rare to find a company positioned to shape infrastructure at this scale, with such a deep understanding of, and partnership with, its customers—and that’s exactly what drew me here,” Grebe said on LinkedIn.

— Gravyty, a Seattle-based ed-tech company, named two new executives:

• Margaret Onisick Lawless will serve as chief product and technology officer, joining from TeachTown, where she held a comparable role for nearly five years. Onisick Lawless is based in North Carolina and will work remotely.
• Brandon Stec has joined as senior vice president of marketing, coming from Frontline Education. Stec resides in Illinois and will also work remotely.

— Richard Tso has taken a role as senior director analyst of AI marketing strategy for Gartner. He joins from Microsoft, where he worked for nearly a decade over two stints. Tso was most recently director of product marketing management for Azure and has held marketing roles for Microsoft Viva, Edge, PowerPoint and other products.

Tso was a founding member of Round, an organization providing mentorship and support for tech executives. Other past roles include leadership positions at Persefoni and LivePerson.

— TerraPower’s former chief operations officer, Eric Williams, is joining rival Hadron Energy as executive vice president of engineering. Williams was with Bellevue, Wash.-based TerraPower for 12 years, leading design and operations of its modular nuclear reactor and helping secure Nuclear Regulatory Commission construction permits.

“I have spent my career proving that advanced nuclear technology can be engineered, licensed, and deployed in the United States,” Williams said in a statement. “The mission at Hadron to commercialize a first-of-a-kind microreactor (MMR) is exactly where the nuclear industry needs to go.”

Williams’ move to New York-based Hadron is effective Aug. 31.

— Seattle’s Ian Wathen was promoted to chief financial officer of Conga, a Houston-based company that helps businesses coordinate their pricing, quoting, contracting, rebates and communications.

— Brittany Jarnot was promoted to senior manager of state and local government affairs in the West for Salesforce.

— Kristy Carrington was promoted to the role of chief executive for the North Division for Providence, overseeing operations in Western Washington and Alaska for the healthcare system.

— Colin Dale is now director of sales for Factal, a Seattle company providing risk intelligence, working out of its London office.

— And in case you missed it, Zillow announced a series of executive changes: CFO Jeremy Hofmann‘s role is expanding to include chief operating officer, while Jun Choo, who became chief operating officer in 2024, is stepping down to focus on his health and will serve as an advisor through the end of the year.

Editor’s note: Updated on Aug. 10 at 1:20 p.m. with news of Ankur Sinha’s new role.

Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!

This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!

This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!

There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest. 
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.

The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.

You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing. 

Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time. 

Why You’ll Love this Lentil Dip

• protein- and veggie-packed dip with amazing flavors and textures
• quick and easy herb-lime dressing comes together in 1 jar
• crispy capers add a little crunch and a ton of umami
• naturally gluten-free, soy-free, and nut-free

Continue reading: Easy Lentil Dip with Crispy Capers

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This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

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