Tag: Lentils

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.

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.

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.

Paruppu

Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.

Mixed Vegetable Sambar

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

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.

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.