You may not yet know Palm Springs’s Málmal Café. That’s because when you keep company with one of America’s top spas, you sometimes get overlooked. But this nourishing gem is a welcoming neighborhood eatery open to the public daily from 7 a.m. to 6 p.m. Tucked inside The Spa at Séc-he, it has a dedicated entrance located on the corner of N. Calle Encilia and E. Tahquitz Canyon Way and is worth a visit. Whether meeting friends or holding a business meeting, Malmal’s beautifully natural design sets the stage for a relaxing break in your day. But what makes this place really special are the locally sourced seasonal ingredients and unique menu offerings. From freshly made smoothies enhanced with turmeric and ginger to kale salads dressed in honey-citrus vinaigrette, from rice noodle tempeh spring rolls to their chicken salad sandwich with alfalfa sprouts, the emphasis is on food that honors body and mind. Enjoy hummus and avocado toast in the morning, or hummus and olive tapenade in the afternoon; gluten-free options are also available. “Fresh, seasonal ingredients not only deliver superior flavor but also retain more nutrients, supporting guests’ health from the inside out,” says Executive Chef Brian Kenney. He adds that local sourcing also reduces environmental impact and fosters important community connections. “By aligning our cuisine with wellness principles, we nourish body, mind and spirit while celebrating the region’s unique flavors and sustainable agricultural practices.” Next time you’re looking for a healthy meal in Palm Springs, consider Málmal for its relaxing ambiance and fresh, feel-good food. Málmal Café is located at 200 E. Tahquitz Canyon Way. For more information, visit www.thespaatseche.com or call (866) 777.3243. Locally sourced ingredients add to the café’s unique offerings. Living in the Coachella Valley, our bodies work hard against the heat, dryness and long sunny days. This South Indian recipe was passed down from my grandmother and is a gentle, daily way to replenish what the desert takes out of us. Moringa leaves are among the most nutrient-dense greens on earth, high in calcium, iron and antioxidants. Both moringa and split yellow moong dal (lentils) are naturally cooling foods in Ayurvedic medicine, helping the body manage heat from the inside out. This was an everyday dish in my grandmother's home: light, healing and made with fresh moringa leaves picked that morning. What makes this recipe special is that key ingredients are now grown locally at Prema's Permaculture & Composting Site in Palm Springs. Discovering the same plants my grandmother grows on her farm in India, thriving here, was a full-circle moment for me! Serving size: 4 Total time: 20 minutes Ingredients: (available fresh from Prema's*) •1 cup yellow moong dal, rinsed (The Spice Rack, Cathedral City, or online) • 8-10 full bunches of fresh moringa leaves,* washed and stripped from the stems • 2 green chilies,* slit (adjust to your spice level) • 1 sprig fresh curry leaves* • Fresh coriander,* finely chopped • 1 medium onion, finely chopped • 1 tsp cumin seeds • 1 tbsp olive oil • 1 tbsp ghee (to finish) • Pinches of salt, turmeric and chili powder Instructions: 1.Bring a pot of water to a boil, add 1 cup rinsed moong dal and cook for about 10 minutes until it's about 90% done. You want the lentils tender but still holding their shape; do NOT overcook into a mush. Drain and set aside. 2.Prep the leaves. While the dal boils, rinse the moringa leaves well in water and strip them from the stems (which are too fibrous to eat). Set the clean leaves aside. 3. While the dal cooks, sauté the aromatics. Heat olive oil in a heavy pan (or kadai) over medium heat. Add cumin seeds and let them sizzle. Add the chopped onion, green chilies and curry leaves. Sprinkle in a little salt and sauté until the onions turn translucent and soft. 4.Add the moringa leaves and sauté for about 5 minutes, until the leaves change color; they'll deepen to a darker green and feel just-wilted. Don't overcook; the leaves will turn crispy and lose their tender freshness. 5. Add a pinch of turmeric powder, chili powder and salt to the sauté, then add the cooked dal to the pan and mix gently. Close the lid and let it sit on low heat for 3 minutes so the dal and leaves come together and absorb each other's flavor. 6. Uncover, drizzle in the ghee and toss gently. This is the moment the dish comes alive, with the ghee carrying the aroma of curry leaves and toasted cumin through the whole pan. Stir in fresh coriander and serve hot. Serve with steamed rice, a spoon of ghee on top and a side of pickle or yogurt. Simple, nourishing, and the way Grandma made it on hot summer days. Valli Bhavireddy is a Palm Springs resident from Hyderabad, South India. For more info on Prema’s farm, call (714) 394.6944 or visit www.permacultureandcompost.com. www.DesertHealthNews.com July/August 2026 Fresh Cuisine The Valley's Leading Resource for Health and Wellness 19 www.freshjuicebar.com Choose real food. Palm Desert La Quinta Palm Springs Indio The Caribbean Bowl The Berry Acai Bowl The Tropical Pitaya Bowl @freshjuicebar LA QUINTA 79050 Highway 111 at Adams Street INDIAN WELLS 74895 Highway 111 at Cook Street PALM SPRINGS 5200 E. Ramon Road at Gene Autry Trail SPROUTS FARMERS MARKET Desert Health is proud to be featured in Sprouts Farmers Market. Stop by and pick up your copy today! Moringa Leaf and Moong Dal By Valli Bhavireddy Local Find: Málmal Café Nourishing eatery open to all By Lauren Del Sarto
RkJQdWJsaXNoZXIy MjA1MjUy