Category: Dal

Split Pea Soup

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.

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.