Navrangi dal is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Tag: Lentils
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.
Aloo Begun Bori Jhal
Aloo begun bori jhal is a Bengali curry, made with potato, eggplant and sun-dried lentil dumplings in a mustard based sauce.
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.
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.
Lorin cooks Legumes 