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.

Roasted Mung Beans

Roasted mung beans are a popular crunchy, salty snack across India and other Southeast Asian countries.

Ven Pongal

Ven Pongal is a south Indian porridge, made with rice and moong dal tempered with curry leaves, cashew and peppercorns in ghee.

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.

Mauritian Dal with Eggplant and Chayote

Mauritian Dal more clearly shows its multicultural roots than any of the other dal recipes I’ve explored recently, with several clearly French ingredients along with the more typical Indian spices.