Dal

Dhal Puri

Dhal Puri is a type of roti, or flatbread, popular among the Indian diaspora, especially in the Caribbean. It is filled with ground split peas and spices, and often served with curry or other Caribbean dishes.

Fijian Dahl

Fiji is another country with a sizable Indian population that we don’t tend to think about. Descendants of Indian indentured sugar plantation laborers make up some 38% of the population, and needless to say have their own subtle variations on the foods of their ancestors.

Guyanese Bounjal Dhal

Outside of Indian, Guyana is one of the countries with the largest percentage of people of Indian heritage. Half a world away from the mother country, Guyanese dhal has its own distinctive character.

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.

Paruppu

Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.

Mixed Vegetable Sambar

Sambar is a South Indian, lentil and tamarind based stew, containing a variety of vegetables.

Dal Bhat

Dal bhat a staple meal across the Indian subcontinent, consisting of a lentil stew and steamed rice. This version is based on Nepalese recipes.

Dal is an Indian dish, consisting of lentils or other small pulses cooked with tomato, chili peppers and spices.

Dal is a daily staple dish for many of India’s 1.4 billion people, eaten with rice or bread at nearly every meal.