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.
Tag: legumes
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.
Massyang Dal
Massyang, or rice beans in Englinsh, is a type of beans grown in the Himalayas. Especially popular in Nepal, this recipe lets the beans be the star of the dish, with just some onion, ginger and garlic and a couple of spices to accent the flavor.
Masoor Dal
Masoor dal is more commonly known as red lentils in the US. This quick recipe was a delicious entry back into the world of food after being sick for a week.
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.
Dosa
Dosas are a type of Indian crepe, made with a fermented batter of rice and urad dal. They are often filled with a spicy potato mixture to make masala dosa.
Ven Pongal
Ven Pongal is a south Indian porridge, made with rice and moong dal tempered with curry leaves, cashew and peppercorns in ghee.
Trinidadian Dhal
Trinidadian Dhal is made with split peas, Caribbean peppers, onion, garlic and spices.
Guyanese Bounjal Dhal
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.
Lorin cooks Legumes 