Cooking my way through Wikipedia,
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.
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.
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 are a popular crunchy, salty snack across India and other Southeast Asian countries.
Ven Pongal is a south Indian porridge, made with rice and moong dal tempered with curry leaves, cashew and peppercorns in ghee.
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 is made with split peas, Caribbean peppers, onion, garlic and spices.
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.
South African dal is made with yellow split peas and typical Indian spices like turmeric, cumin fenugreek and curry leaves. My version is on the spicy side with lots of both red and green chilies.
Jamaican split pea soup is full of vegetables like yam, sweet potato, pumpkin and sweet corn, along with chicken and Jamaican dumplings for a delicious, filling meal.
