Cooking my way through Wikipedia,
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.
Dhal Puri is a type of roti, or flatbread, popular among the Indian diaspora, especially in the Caribbean. It is filled with ground split peas and spices, and often served with curry or other Caribbean dishes.
Fiji is another country with a sizable Indian population that we don’t tend to think about. Descendants of Indian indentured sugar plantation laborers make up some 38% of the population, and needless to say have their own subtle variations on the foods of their ancestors.
Outside of Indian, Guyana is one of the countries with the largest percentage of people of Indian heritage. Half a world away from the mother country, Guyanese dhal has its own distinctive character.
Naan is a pillowy, chewey, Central/ South Asian flat bread, made with a rich, leavened dough and traditionally cooked at very high temperatures in a tandoor oven. Here we attempt to recreate those conditions in a home kitchen
Chana dal is made from split, hulled black chickpeas.
This recipe uses spices like cumin, cloves and cardamom, along with onion and tomato, for a delicious, warm, filling dish to serve with rice, naan or chapatis.
Pappu Charu is a simple South Indian lentil soup containing onion, tomato, tamarind and a few spices.
Bisi Bele Bhath is a South Indian dish, consisting of dal and rice mixed with a spiced vegetable mixture.
Lorin cooks Legumes 