Dals or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dals can range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf.
The word "chana dal" mean "split chickpeas." (Chana-gram is a whole chickpea). Chana dal is baby chickpeas that have been split and polished. The most popular legume in
The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toor dal.
Split (without the skin) Urad dal is a white lentil used along with rice to make dosas, the crisp pancakes of southern
Moong Dal (whole and split)
The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. The kidney beans (Rajmah in Hindi) are an integral part of the cuisine in northern region of
- Desi (Indian), which has small, darker seeds and a rough coat, cultivated mostly in the