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.
Tag: Vegetarian
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.
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.
Bisi Bele Bhath
Bisi Bele Bhath is a South Indian dish, consisting of dal and rice mixed with a spiced vegetable mixture.
Tavče Gravče Revisited
Tavce Gravce is a Macedonian baked bean dish.
British Baked Beans Revisited
British baked beans is a “copycat” recipe for the style of canned baked beans popular in Great Britain and other present and former commonwealth countries
outside of North America.
Gigantes Plaki
Gigantes plaki is a Greek dish. Giant beans are baked in a delicious tomato sauce with lots of olive oil.
Lorin cooks Legumes 