Roasted mung beans are a popular crunchy, salty snack across India and other Southeast Asian countries.
Category: Asian
Ven Pongal
Ven Pongal is a south Indian porridge, made with rice and moong dal tempered with curry leaves, cashew and peppercorns in ghee.
Ghugni
Ghugni is a popular street food in Kolkata, but also served at home, especially as a breakfast dish. It is made with yellow peas and potatoes in a spicy curry, topped with special onion, coconut, green chilies and a special spice blend.
South African Dhal
South African dal is made with yellow split peas and typical Indian spices like turmeric, cumin fenugreek and curry leaves. My version is on the spicy side with lots of both red and green chilies.
Garlic Naan
Naan is a pillowy, chewey, Central/ South Asian flat bread, made with a rich, leavened dough and traditionally cooked at very high temperatures in a tandoor oven. Here we attempt to recreate those conditions in a home kitchen
Chana Dal
Chana dal is made from split, hulled black chickpeas.
This recipe uses spices like cumin, cloves and cardamom, along with onion and tomato, for a delicious, warm, filling dish to serve with rice, naan or chapatis.
Pappu Charu
Pappu Charu is a simple South Indian lentil soup containing onion, tomato, tamarind and a few spices.
Bisi Bele Bhath
Bisi Bele Bhath is a South Indian dish, consisting of dal and rice mixed with a spiced vegetable mixture.
Tomato Rasam
Rasam is a South Indian soup or broth, containing tamarind, tomato and spices. It is a staple food, served daily in many households.
Paruppu
Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.
Lorin cooks Legumes 