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    Home » Recipes

    Lentils and Beans

    Beans and lentils (legumes or pulses) are essential to the Indian diet. Lentils have the advantage of being smaller, cooking more quickly, and having more protein. One of the most popular lentil North Indian dishes is a black lentil dal (dal makani). South India's coconut dal of Kerala (parippu) is fragrant with curry leaves and mustard seeds.

    Red kidney beans (rajma) and chickpeas (as in chana masala) are the most recognizable (to non-Indians) Indian beans. Exploring the myriad lentils and beans, with their unique taste and texture is one of the many joys of Indian cooking.

    Served with lemon slices, a bowl of rice, garnished with a drizzle of yogurt and a flutter of fresh cilantro.

    Glorious Chicken Mulligatawny Soup

    Served in a pretty light blue bowl garnished with sliced shallots, a dusting of ground Kashmiri dried red chilies, and a flurry of cilantro.

    Comforting Goan Dal

    Served over rice with a dollop of raita and wedges of lime.

    Comforting Coconut Chickpea Curry

    Sambar Recipe (Kerala) Served with flourish of toasted cashews, raisins and a ducting of coarsely chopped cilantro.

    Sambar Recipe (Kerala)

    Served up with fried curry leaves and some rice on the side.

    Creamy Toor Dal in the Instant Pot (Parippu Curry)

    Make Indian Dosa Flatbreads three beautiful dosas side by side, ready for sambar or coconut chutney

    Making Dosas at Home

    Black Lentil Dal (Dal Makhani) Served in a silver bowl with naan, limes and ghee.

    Black Lentil Dal (Dal Makhani)

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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