Cooking my way through Wikipedia,
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.
Rasam is a South Indian soup or broth, containing tamarind, tomato and spices. It is a staple food, served daily in many households.
Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.
Sambar is a South Indian, lentil and tamarind based stew, containing a variety of vegetables.
