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Tag Archives: lentil

Kollu Poriyal

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After I had leftover lentils from the previous dish using horse gram, I decided to make this dish. The previous dish was Andhra style, and this is Tamil.

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Ulava Chaaru

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I saw horse gram for sale recently, so I wanted to try it since it is reportedly quite healthy. First, I made ulava chaaru. One part of the recipe didn’t appeal to me: “Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away.”

So I looked for another recipe which would use the lentils. Interestingly, that recipe suggested saving the water for this recipe, so I clearly should have read them in the reverse order. I’ll post that recipe next.

This dish is typically served with butter, but the recipe itself is vegan, so it can be eaten plain or with a butter substitute if desired.

Pālakūra Pappu

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I used this recipe, substituting the ridge gourd with spinach. In place of ghee I used a vegetable oil.

Masoor Dal with Tomato

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I cook toor dal a lot more often than masoor (red lentils) but I’d get bored if I made the same dish every week, no matter how much I like it! Here’s a recipe for masoor dal. My dish differed because I added garam masala toward the end, and used oil instead of butter.

 

Methiche Varan

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The last time I cooked fenugreek leaves with lentils, I followed a south Indian recipe. This time I used a Maharashtrian recipe, substituting oil for the ghee. I used frozen fenugreek leaves because I have such a hard time finding them fresh.

Dal Tadka with Pandan

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This is a variation of Rick Stein’s recipe for lentils with coconut milk and pandan leaf. I used red (masoor) lentils.

Khatti Dal

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This lentil recipe contains tamarind, which adds a pleasant slightly sour note. I halved the recipe, used oil instead of ghee, and opted for toor dal.