Pea soup has probably been around for about 10,000 years, since peas where one of the first crops to be domesticated. This recipe features tender carrots and ham.
Category: Dal
Adas Medames
Adas medames is a Middle Eastern dish, in which lentils are prepared in a similar manner to the famous ful medames.
Usal
Usal is a Maharashtrian curry made with sprouted beans. Versions are made with several different types of beans, and the consistency ranges from saucy to dry. My version uses moth beans, and is a fairly dry, “sabzi” style dish.
Misal Pav
Misal pav is a Maharastrian dish, consisting of a bean sprout curry, topped with onion, tomato and crunchy farsan, and served with fluffy rolls, known as pan, on the side.
Bikaneri Bhujia
Bikenari Bhujia is a type of sev, a fried noodle-like snack food from India. Made with chickpea flour and moth bean flour, these crunchy, spicy snacks are addictively tasty.
Navrangi Dal
Navrangi dal is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Panchratna Dal
Panchratna dal is made with all 5 of the popular varieties of dal across India.
Massyang Dal
Massyang, or rice beans in Englinsh, is a type of beans grown in the Himalayas. Especially popular in Nepal, this recipe lets the beans be the star of the dish, with just some onion, ginger and garlic and a couple of spices to accent the flavor.
Rajma Masala
Rajma masala is an Indian dish, made with kidney beans, tomato and spices. It is generally served with rice and a salad or vegetable dish.
Masoor Dal
Masoor dal is more commonly known as red lentils in the US. This quick recipe was a delicious entry back into the world of food after being sick for a week.
