Navrangi dal is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Category: Vegan
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.
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.
Roasted Mung Beans
Roasted mung beans are a popular crunchy, salty snack across India and other Southeast Asian countries.
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.
Trinidadian Dhal
Trinidadian Dhal is made with split peas, Caribbean peppers, onion, garlic and spices.
Lorin cooks Legumes 