Usal is a Maharashtrian curry made with sprouted beans. Versions are made with several different types of beans, and the consistency ranges from saucy to dry. My version uses moth beans, and is a fairly dry, “sabzi” style dish.
Tag: Indian
Misal Pav
Misal pav is a Maharastrian dish, consisting of a bean sprout curry, topped with onion, tomato and crunchy farsan, and served with fluffy rolls, known as pan, on the side.
Bikaneri Bhujia
Bikenari Bhujia is a type of sev, a fried noodle-like snack food from India. Made with chickpea flour and moth bean flour, these crunchy, spicy snacks are addictively tasty.
Navrangi Dal
Navrangi dal is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Panchratna Dal
Panchratna dal is made with all 5 of the popular varieties of dal across India.
Rajma Masala
Rajma masala is an Indian dish, made with kidney beans, tomato and spices. It is generally served with rice and a salad or vegetable dish.
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.
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.
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.
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.
Lorin cooks Legumes 