Tag: Curry Leaves

Ven Pongal

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

South African Dhal

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.

Fijian Dahl

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.

Pappu Charu

Pappu Charu is a simple South Indian lentil soup containing onion, tomato, tamarind and a few spices.

Tomato Rasam

Rasam is a South Indian soup or broth, containing tamarind, tomato and spices. It is a staple food, served daily in many households.

Mixed Vegetable Sambar

Sambar is a South Indian, lentil and tamarind based stew, containing a variety of vegetables.

Dal

Dal is an Indian dish, consisting of lentils or other small pulses cooked with tomato, chili peppers and spices.

Dal is a daily staple dish for many of India’s 1.4 billion people, eaten with rice or bread at nearly every meal.