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.
Category: Lentils
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.
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.
Dal Makhani
Dal makhani is a North Indian dish, consisting of whole urad dal and red kidney beans, slow cooked with spices and lots of butter to a thick, creamy consistency.
Aloo Begun Bori Jhal
Aloo begun bori jhal is a Bengali curry, made with potato, eggplant and sun-dried lentil dumplings in a mustard based sauce.
Bori
Bori is a form of sun-dried lentil dumplings popular in Bengali cuisine. I’ve created a recipe using the oven for those of us who don’t live in hot sunny climates where we can trust the sun to dry things.
Dosa
Dosas are a type of Indian crepe, made with a fermented batter of rice and urad dal. They are often filled with a spicy potato mixture to make masala dosa.
Idli
Idlis are a type of savory rice cake from Southern India, made with a fermented rice and dal batter. They are traditionally served for breakfast with sambar or chutney.
Lorin cooks Legumes 