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.
Tag: Indian
Mauritian Dal with Eggplant and Chayote
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.
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.
Garlic Naan
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
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
Pappu Charu is a simple South Indian lentil soup containing onion, tomato, tamarind and a few spices.
Bisi Bele Bhath
Bisi Bele Bhath is a South Indian dish, consisting of dal and rice mixed with a spiced vegetable mixture.
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.
Paruppu
Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.
Dal Bhat
Dal bhat a staple meal across the Indian subcontinent, consisting of a lentil stew and steamed rice. This version is based on Nepalese recipes.
Lorin cooks Legumes 