Cooking my way through Wikipedia,
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.
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 is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Panchratna dal is made with all 5 of the popular varieties of dal across India.
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 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 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 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 is a Bengali curry, made with potato, eggplant and sun-dried lentil dumplings in a mustard based sauce.
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.
Lorin cooks Legumes 