Ian Anderson's Guide to Choosing Indian Food - Jethro Tull GUIDE TO INDIAN FOOD By Ian Anderson In this day and age, it’s hard to imagine that anyone could be completely unfamiliar with “curry”, if not with the subtle variety of Indian cuisine. Wherever we look, the supermarket shelves are filled with ever-more interesting and seductive homage to the world of spice and chile pepper madness. Thai, Indian and spicy Chinese ready meals and menu dishes are the norm where once reigned supreme the chicken-nugget, meat loaf and shepherd’s pie. If you live in the UK or in any major US or European city, you will find in your local yellow pages the address of at least one or, perhaps, many Indian restaurants — both eat-in and take-away. There are currently around 8000 Indian restaurants in the UK making one such eatery for every 6000, or so, of our total population. Given the demographic and geographic realities of this fact, there is almost sure to be an Indian Restaurant in every British small town or large village of 2000 or more inhabitants.

Over two million people eat each week at Indian restaurants with another three million households cooking at home some form of Indian food, purchased at their local supermarket. No wonder, then, that the Indian meal has superceded the Sunday roast and the Fish ‘n Chip shop in representing the new (and some might suggest improved) national dish of our once great land. The Indians (and Bangladeshis, who are often actually the owners and operators of “Indian” restaurants) have always proved most industrious in bringing their culture and hard-working efforts to foreign shores — whether in the culinary trades or perhaps at the village shop (now, thankfully, probably open 24 hours a day). From New York to Brisbane, the robust delights of the Indian food revolution are now to be sampled and savoured. But if you are a novice in the ordering stakes and the roulette wheel of gastric disorder threatens, what to ask for? Where to pin-stick the carry-out menu?

The Indians (and Bangladeshis, who are often actually the owners and operators of “Indian” restaurants) have always proved most industrious in bringing their culture and hard-working efforts to foreign shores — whether in the culinary trades or perhaps at the village shop (now, thankfully, probably open 24 hours a day). From New York to Brisbane, the robust delights of the Indian food revolution are now to be sampled and savoured. But if you are a novice in the ordering stakes and the roulette wheel of gastric disorder threatens, what to ask for? Where to pin-stick the carry-out menu? We may have experienced a King Prawn or two in our maritime excesses and might fancy we know of the health advantage to be gained from a windy pulse, fiber-endowed veggie or plain staple rice. Take your seat for dinner: napkin politely on knee and pretended perusal of the wine list. First, play for time. Sit back, look confident and ascertain from the waiter if there is an imported and suitably chilled Indian lager beer to be found in the house. This should be a Lal Toofal, Cobra, Taj Mahal, or, best of all (but not if brewed under license in the UK) the Kingfisher.

Otherwise, it may be prudent to stall a little longer with the Bud, Harp, Millers Lite or whatever passes for a slurpy sip. Or maybe just passes…… First of all: meat, fish or vegetable as a main course? Let’s get the big and scary bit out of the way. Dry or in a sauce? Spicy-hot or mild and creamy? The great thing about Indian cuisine is the availability of vegetarian options. Lentils, greens, roots and branches, are all conjured up to please, titillate and satisfy. Perhaps in the form of an integrated and complete Vegetarian Thali, attractively served in a “silver” dish of that name, the chance to sample several small vegetable portions will be found. No longer the poor cousin of the carnivorous night-out nibbler, you may indulge yourself with glee, ghee (purified butter) and total satisfaction in your descent to the ultimate in Vegan gluttony. Whoops, forgot about the butter…… Let’s first consider the mild: Korma, Passanda and Muglai are the words to watch for.

Liberal in their creamy mildness, these dishes, from different areas of the Indian sub-continent, will be face and bowel-savers when the chips are down. For those who favour the dryer ,purer and not-too-hot taste of the source meat or fish, try the Tikka or Tandoori versions. Really spicy hot stuff will be tackled head-on in the Madras or Vindaloo variations on the theme. Brave but occasionally foolish forkers, like me, will feel compelled to go for the Phal or Tindaloo, those macho show-off botty-crippling dishes which we become strangely ever-addicted to. Nothing disrupts a band sound-check like the pervasive after-effects of the Tarka Dhal (lentils and garlic). More acceptably rich and medium in their saucy tastefulness are the so-called Massalas — chicken, prawn, shrimp, beef, lamb or whatever. These might be described as the ultimate safe bet for the first or second timer. The CTM (or Chicken Tikka Massala) is the somewhat overly-acclaimed replacement for Roast Beef and Yorkshire Pudding, at least where I come from.

The touchy and sensitive palate might prefer the delicate chicken or lamb Korma which is cooked in a thick creamy yoghurt-based sauce. Bhajee usually refers to a side vegetable dish as an accompaniment Pilau is, broadly speaking, a fried rice with additions such as prawn or vegetable but might just be the simple patna long-grained rice fried in spices, then boiled with chicken stock to fluff it out, as an accompaniment to a main dish. Kebabs are a sausage-like starter and could be lamb or beef. The Persian-origin (but delicious) Dhansak should be medium-hot, sweet and sour and lentil-based. The Pathia is usually a dryer version of the same. Birianis are the safe haven for the Risotto aficionado, being a rice-plus sort of dish, often served with a wet vegetable curry on the side. Indian breads are simple and simply delicious. Nan, cooked in the Tandoor clay oven, unleavened and doughy, is a delight to be dipped. The fried Paratha, perhaps with enclosed vegetable filling, is fattening but fulfilling.

The Chapati is a pancake-like thin excuse for a diet-conscious excursion into a dhal (lentil) sauce. Purees are deep-fried puffy and crisp pastry enclosures for fish, veg. or whatever. The ubiquitous Poppadom resembles a giant potato chip, but is made from lentil flour, not potato. Massala (spicy) poppadoms or plain (boring) poppadoms are the perfect time-killer while you think about ordering any of the rest of these dishes. Often served with dips of a mild or spicy nature, they allow for cogitation, deliberation, and excitation before the moment of truth (and consequences). Should you happen upon a restaurant specializing in regional, rather than generic Indian cooking, rejoice. South Indian food, perhaps from the state of Kerala, is rich in vegetarian and seafood options as well as being famous for rice flour “breads” and pancakes such as Idlis and Dosas served with the ubiquitous Sambhar, a lentil-based soupy sauce for dipping and accompanying most meals, including breakfast.

From the muslim north, come mild, smooth and creamy Mughlai and Passanda lamb and chicken curries or, from the Kashmir region, fruity mild dishes or the rich tomato flavoured lamb dish Rogan Josh which might be the preferred and more cautious way to go. If all the tasty hot spices prove to be your undoing, then have immediate recourse to the cooling cucumber and yoghurt Raita. Best order some anyway as a side dish if in doubt. Plain water rather than beer or wine will help still the raging result of any rash tasting of your companion’s pork Vindaloo. Monica, pleeeease…… Starters could be a small portion of Tandoori chicken (on the bone), chicken Tikka (cubed pieces), or the always-popular Samosa, a triangular meat or vegetable-filled pastry parcel. Soups are, typically, Dhal soup or the rather Anglicised invention of the days of the Raj, the Mulligatawny soup — chicken and rice and not a million miles from the way your Jewish mother-in-law might have wished it.

There are, of course many, many regional dishes, especially snacks, which are to be best found and appreciated in their natural habitat of the sub-continent, but for now, the standard Indian restaurant menu must remain as our sometimes pedantic but forever pragmatic model of culinary adventure. Not exactly fast food, but tasty chow in a bit of a hurry. So, here follows the attempt to condense in simple terms, a few selections of menu choice according to some basic preferences and tastes. MILD AND DRY The Incredible Parsi Dhansak with Caramelized Basmati Rice and Kachumber Salad - Peri's Spice Ladle Peri's Spice Ladle The Incredible Parsi Dhansak with Caramelized Basmati Rice and Kachumber Salad January 31, 2014 By Peri's Spice Ladle 78 Comments If it were better known globally, ‘Dhansak’ a Parsi Cuisine specialty of lentils, vegetables and meat would easily win the award for ‘Incredible One Pot Wonder.’ Classic Parsi Dhansak Daal Brings Together Hearty Vegetables, Meat of choice and Wholesome Lentils in One Delicious Pot of Goodness.

Another stalwart of the Parsi Cuisine, Dhansak Daal (better known as just ‘Dhansak’,) flavored with Indian spices and inspired by ancient Persian cooking methods, manages to draw attention to its impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness. And the two traditional accompaniments to the worthy Dhansak Daal are long grain rice like Basmati cooked in caramelized oil with whole spices , and a Kachumber salad (which will remind you of Mexican ‘Pico de Gallo’ with cucumber and a dressing of red vinegar in place of lemon.) Although Dhansak is a generations-old Sunday lunch tradition for our family, grand-moms and moms rarely measured their ingredients; family recipes being a set of dabs-smidgens-dashes in place of cups-tablespoons-teaspoons.

So last October, my mom and I took on the mission to create a Dhansak recipe for the ages, starting with a homemade-from-scratch Dhansak masala spice blend followed by the real deal Dhansak Daal (made in a slow cooker and the traditional way) with all the fixings’ of caramelized Basmati rice and Kachumber salad. Countless tryouts and many Dhansak meals later (no complains!) here it is, an ode to my ancestors ready for public consumption. Lentil Vegetable and Meat Parsi Dhansak with Traditional Accompaniments of Caramelized Basmati Rice and Kachumber salad For readers with a lesser-endowed spice pantry , I’d suggest the simple modern day convenience, which I often use too, of purchasing store bought Dhansak masala (spice blend) from an ethnic Indian store or online ( here’s one I found on Amazon from a brand I trust.) And also check out Parsicuisine.com’s recent video on making Parsi Dhansak.

In case you missed it earlier, my article on Parsi Food written for Live Encounters has more tidbits on the Parsi Dhansak and a truly interesting fact about Dhansak’s relevance in Parsi homes. Homemade-from-Scratch ‘Dhansak Masala’ Spice Blend 2014-01-29 10:52:22 Bring together some of Indian food's most aromatic spices into a homemade ground spice blend for the popular Parsi Dhansak, a one pot wonder of lentils, vegetables and meat. This spice blend recipe yields 8 tablespoons.

2 cinnamon sticks, two inches each ½ tablespoon each of green and black cardamom, or 1 tablespoon of either 1 tablespoon black peppercorn 1 small whole nutmeg, cracked open 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1½ teaspoon Shah Jeera (smaller more fragrant cumin seeds, can be replaced with regular cumin) 1 teaspoon mustard seeds 1 teaspoon til seeds (optional) Directions Grind all the spices in a spice grinder (I've been using this Krups grinder for ages.) Mix all the ground spices together in a big tray and fill the Dhansak spice blend in a glass bottle to be used as required in the Parsi Dhansak recipe below. The spice blend can be stored for 6-9 months.

By Peri's Spice Ladle ( Peri's Spice Ladle The Incredible Parsi Dhansak Daal 2014-01-29 10:53:54 Serves 4 ‘Dhansak’ a Parsi Cuisine specialty filled with aromatic Indian spices and inspired by ancient Persian cooking method, manages to draw attention to its impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

Dhansak Tempering Base or 'Vaghar' (as us Parsis call it) 1 tablespoon canola oil 1 tablespoon ginger garlic paste 4 tablespoons Dhansak Masala Spice Blend, homemade as per recipe above or store bought 1½ teaspoon ground red chili or Cayenne pepper (Note: Don't add if store-bought blend already has this ingredient) 1 teaspoon salt ¼ cup jaggery (or 2 tablespoon sugar) 2 tablespoons tamarind paste (or 2 teaspoons amchur/ground dry mango or ¼ cup lime juice) 2 cups chicken stock or water 2 tablespoon cider (red) vinegar 1 lb chicken thighs or mutton/lamb, cut in large chunks Chopped cilantro, for garnish Dhansak Lentil and Vegetable Preparation 1 cup toor lentil or yellow pigeon peas ½ cup split yellow moong lentils (can be replaced with toor lentils) ½ cup chopped red onion 1 cup or 1 large potato, cut in cubes (see notes) 1 cup chopped spinach leaves (see notes) 1 cup butternut squash or pumpkin, cut in cubes (see notes) ½ teaspoon ground turmeric 5 cups

 chicken stock or water Directions Slow Cooker Method Wash the lentils and add them to a slow cooker insert.

Chop and add all the vegetables, ground turmeric and salt to the lentils, along with the stock or water. Cook on a high setting for 2-3 hours. Use a hand blender or a large spoon to blend the slow-cooked vegetables and lentils, making sure there are no chunks left. On the stove, heat oil in a pan. Fry onion and ginger garlic paste till the onion is brown. Add homemade (as per recipe above) or store-bought Dhansak masala, ground red chili or Cayenne pepper and salt, along with jaggery/sugar. Add ½ cup of stock or water to cook the spices well for 3-5 minutes. Then add the meat, tamarind paste/amchur/lime juice and red vinegar along with the remaining 1½ cups of stock or water. Cook for a couple of minutes and add this tempered base or 'vaghar' to the blended lentils and vegetables in the slow cooker. Slow-cook for another 2 hours on high setting till the meat is done. Check for salt, adding more if required. The final consistency of Dhansak is like thick ‘Daal’ with a rich chocolate brown color.

Sprinkle with chopped cilantro and serve Parsi Dhansak steaming hot over caramelized Basmati rice with a Kachumber salad. Traditional Pressure Cooker Method Wash the lentils and add them to the pressure cooker bowl. Chop and add all the vegetables, ground turmeric and salt to the lentils, along with the stock or water. Cook on a high flame for two pressure whistles, reduce the flame to low and cook for 15 minutes. Let it stand till pressure is released. Using a hand blender or a large spoon blend until vegetables and lentils are smooth with no chunks. Heat oil in a large stock pot. Fry onion and ginger garlic paste till the onion is brown. Add homemade (as per recipe above) or store-bought Dhansak masala-spice blend, ground red chili or Cayenne pepper and salt, along with the jaggery/sugar. Add ½ cup of stock or water to cook the spices well for 3-5 minutes. Then add the meat, tamarind paste/amchur/lime juice and red vinegar with the remaining 1½ cup of stock or water.

Mix the blended lentils and vegetables from the pressure cooker into the tempered base or 'vaghar' in the stock pot. Cook covered, adding water or stock as required, until the meat is done. Check for salt, adding more if required. The final consistency of Parsi Dhansak is like thick ‘Daal’ with a rich chocolate brown color. Sprinkle with chopped cilantro and serve Parsi Dhansak hot over steaming caramelized rice and Kachumber salad. Note on Vegetables Dhansak is versatile in its use of vegetables. The above vegetables can be replaced with your choice of 3 cups vegetables like eggplant, zucchini, kale, any hard squash, fresh fenugreek leaves and sweet potatoes. By Peri's Spice Ladle ( Peri's Spice Ladle 4 cups water Directions Heat the oil in a sauté pan with a tight fitting lid. Add sugar and once it starts turning light brown, add the spices (make sure the spices are measured and ready to go, before turning on the flame.) In about one minute or sooner, the sugar will turn dark brown and you'll get the aroma of whole spices. Add the washed and drained rice, salt and 4 cups of water.

Bring the water to a boil, cover with a tight fitting lid and cook the rice on a low flame for 15 minutes (set the timer if required.) Turn off the flame and do not uncover the rice, leaving it to cook further in its steam. After 15-20 minutes, uncover and fluff the rice with a fork and discard the whole spices, as desired. Serve fresh caramelized Basmati rice as a base for Parsi Dhansak with Kachumber salad or side to any of your favorite meat or vegetable. Peri's Spice Ladle Dhansak - A very satisfying Hot and Sweet Parsi dish Dhansak (Skip the blurb) There are hundreds of recipes for Dhansak and they are all different, every time I make it I do it slightly differently. The dish is of Parsi origin and is a healthy sweet, sour and hot stew. The name comes from dhan meaning grain and sak, a Guajarati word for stewed vegetables. The Parsis are a Zoroastrian sect who originated in Iran (Persia) and, under circumstances involving persecution, migrated to the Guajarati region of North Western India sometime in the 10th century.

So this dish has elements of Persian and Indian cuisine. The sweetness is obtained from some kind of pumpkin, gourd or squash, and tomatoes - not pineapple as some Indian restaurants use. The sourness can come from lime, lemon or tamarind. Traditionally this would be quite a hot dish but I prefer this one about medium. It has quite a list of ingredients and does take a little while to make - it is a traditional Sunday dish in some Indian homes - but it really is worth it. ï¿½ teaspoon dried red chilli Seeds from 4 green cardamoms Notes on Ingredients Lamb. Lamb or mutton is the traditional meat for dhansak and other meat is rarely used, but this dish is nothing if not versatile and you can use chicken or even no meat to make a vegetarian dish. Squash. This is the really interesting bit. You can use any sort of pumpkin, squash or gourd, or even sweet potato. A version that I particularly like uses aubergine (eggplant, brinjal) and sweet potato. You can mix and match using whatever is in season. Lentils. Again you can use more or less any lentils you have.

Some dhansak recipes suggest a mixture of lentils (say masoor, toor and urad) and this gives some very interesting flavours. Chilli. Two finger chillis in this is about medium - use more by all means. Lime. Tamarind paste is also really good and lemon is acceptable. Spices. Coriander, cumin, turmeric and cardamom are pretty standard, after that there are a whole host of thing that you can do. I like the fenugreek in this for the bitter-sweet taste it gives, but you can use cinnamon, cloves, nutmeg - I have even seen star anise suggested. Mint leaves are also a common ingredient instead of, or as well as the coriander leaves. Oil. Ghee is good. Soak the lentils then rinse with cold water Dice the lamb Peel the butternut squash and cut into 1 inch (2.5 cm) cubes Peel and chop the tomatoes if using fresh ones Peel the onion and roughly chop Peel the garlic and ginger and chop very finely Chop the chillis very finely Roast the coriander, cumin, peppercorns and fenugreek.

Grind the roasted spices together with the seeds from the cardamoms Put the onions, squash, lentils and tomatoes into a pan and just cover with water. Bring to the boil then add the turmeric. Simmer until the all the vegetables are soft. Take out half of the vegetables and blend in a blender or mash well Return the blended vegetables to the pan. Mix together and add the lime juice Heat the oil in a heavy bottomed pan and fry the garlic, ginger and chillis Add the ground spices and fry for a minute or so Fry the lamb until just browned Add the meat to the vegetables and cook all together until the lamb is tender Mix in the coriander leaves Notes on Method Lentils. This should ideally be done up front as it is best to soak them for about 2 hours with a couple of changes of water. You can get away with soaking them while you do the rest of the preparation. I have seen a lot of dhansak recipes suggest a pressure cooker for this dish. It certainly reduces the time. I prefer to use normal pans and then once the vegetables, the purée and the lamb are ready, I put the lot into a slow cooker and leave it to stew for an hour or so.

Some recipes recommend that you blend all the vegetables and I guess that is ok but personally I prefer the extra body when you leave some whole vegetables in. The quantities here will feed four hungry adults. You can eat dhansak with either bread ( naan or paratha is good) or with plain boiled rice . Chutney makes a superb compliment to this meal as well Chicken Dhansak Parsi Recipe Chicken Dhansak Parsi Recipe Chicken Dhansak. Image © Aparna Balasubramaniam/ Getty Images Updated December 09, 2016. This delicious and popular Parsi dish can be made with chicken or lamb. You can even omit the meat altogether and go vegetarian. Dhansak is traditionally served with brown rice and Kachumbar salad. While it seems like a lot of ingredients at first glance, most of them are for the Dhansak masala powder. To make and store some for later just double or triple the quantities from the recipe below, prepare and store in an airtight container or freeze in a freezer container. Another tip - Dhansak tastes even better the next day!

1 cup mixed lentils - toor , masoor , urad and moong (1/4 cup each) 1-liter chicken stock 500 grams chicken pieces of your choice - boneless 10 black peppercorns 1 teaspoon sesame seeds 1 teaspoon turmeric powder 1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 grams/ 0.33 pounds each) 1/2 bunch mint leaves (approximately 75 grams) 1 tablespoon tamarind paste 2 tablespoons vegetable/ canola/ sunflower cooking oil Salt to taste Yield: Serves 4 Preparation Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required. While the lentils are boiling, heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well.

Keep aside. When the lentils are cooked soft, whisk them to get a smooth and thick soup-like consistency. Keep aside. Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek, and mint leaves. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor . Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well. Simmer and cook till chicken is done. Add more water to maintain consistency. Serve Dhansak hot with Parsi Brown Rice and one of my Kachumbar salads.

Related Articles How To Make Chicken Dhansak How To Make Chicken Dhansak January 26, 2012 By Dan Toombs 44 Comments Chicken Dhansak I published a similar chicken dhansak recipe in my first ebook “How To Make British Indian Restaurant Style Meals”. In that recipe, I left the pineapple out as I wasn’t a big fan. Here I’ve added the pineapple and guess what… I actually quite like it! This curry always goes down well and I often make an extra large batch. I then split it and make a fiery hot version by adding more chillies and a mild version. I used chicken here but you could add anything to your dhansak sauce you like. Paneer goes quite well. Forward Preparation Curry Sauce Each of the authentic British Indian restaurant (BIR) recipes on my blog requite a base curry sauce. There is a link to the recipe in the recipe below. Once this is made, you can make many different curry house style curries in about ten minutes. PRE-COOKED CHICKEN I pre-cook chicken in two ways. Most Indian restaurants use this method to prepare their chicken for this curry.

In this recipe, the chicken pieces are slow cooked in a spiced broth. You could add a couple of tablespoons of the cooking juices to your curry for extra flavour. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Dhansak. Frying the garlic and ginger paste with the turmeric Adding the rest of the spices. In goes the heated base curry sauce. Adding the cooked lentils. A Guide to Indian Dal, Lentils, Beans, and Pulses - Indiaphile Indiaphile A Guide to Indian Dal, Lentils, Beans, and Pulses January 23, 2014 By Puja Thomas-Patel 93 Comments So many different Indian foods are made with lentils. From kichidee (simple rice and lentils) to soups, flat breads and even some Maggie noodles (think Ramen noodles) are made from lentils. Beans and lentils are a primary source of protein for many vegetarians, and India is full of vegetarians. When I was a kid, I didn’t like lentils very much. I especially hated cooked mung beans.

For some weird reason, I loved snacking on sprouted mung beans but wouldn’t touch them the second they were cooked. My mom used to try to get me to eat mung dal (soup) by calling it “French soup” and trying to convince me I would like it because I liked Western food. As an adult, lentils are more of a comfort food for me and I even like mung dal now. I know there is a lot of confusion on the difference between lentils, beans and dals. So let me try to clear some of it up. Lentils are legumes that are shaped like a lens (wide in the middle and narrowed at the ends). Beans on the other hand are larger. Mung beans are not lentils and used to belong to the species that we commonly call bean but have been reclassified and so are no longer technically beans. It’s confusing! The better word for all these little gems is pulse. A pulse is a dry legume that grows in a pod of one to 12 seeds. It includes beans, lentils, peas and other little seeds I commonly (but incorrectly) refer to as lentils or beans.

Indian pulses are usually available in three types: the whole pulse, the split pulse with the skins on, and the split pulse with the skins removed. Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dal. For example, split mung beans are mung dal. A stew or soup made with any kind of pulses, whole or split, is known as dal. If the whole pulse is cooked into a dry curry or stir fried simply with spices but not much liquid, it’s called kathor in Gujarati. Just remember, wet is dal, dry is kathoor. Pulses are used to make a wide variety of food in Indian cuisine. Desserts are commonly made with pulses. Pulses are often ground into flour, such as besan (garbanzo bean flour). This flour is used to make a huge variety of foods such as vegetable pakora, khandvi , kadhi , sev, puda and so much more (the list of things you can cook with garbanzo bean flour is literally endless!).

Pulses are also soaked and then ground into a paste (often with soaked rice) to make dishes like dosa and idlee. Adding pulses to your diet is a great way to eat healthier. They are so full of protein, fiber, iron and so many other nutrients. Here are some of the most commonly eaten dals, lentils and pulses in India (India is a huge country with a large variation in diet from place to place. This list is specific to what is most commonly eaten in Gujarati cuisine but also translates to many other parts of India). And if you are interested in adding more lentils to your diet, here is a great list of common non-Indian lentils by Oh My Veggies. Check it out! Mung Beans Whole and Split Mung Beans Mung beans (also known as green gram, Hindi: moong, Gujarati: mug), are little green seeds that are yellow inside. They have been eaten by Indians for thousands of years. Mung beans are used for both sweet and savory dishes in Indian cooking. They are eaten whole, sprouted , split with the skins on and split with the skins removed.

In fact, mung dal (split with the skins removed) is one of the most commonly used lentils in my kitchen. Mung beans with their skins on have a flavor reminiscent of green leafy vegetables but the mung dal with the skins removed has a mild sweet flavor and is often used for desserts. Urad Dal Urad, Urad Dal Chilka (split urad with skin), and Urad Dal (split urad without skin) Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. It is very similar to a mung bean in size and shape but tastes entirely different. It has also been eaten in India for thousands of years and is highly prized. Urad has an earthy flavor and an unusual mucousy texture (it’s a good thing!) when it’s cooked. The popular, and amazing, dal makhani is made with urad. Papad (or poppadums) are usually made with urad dal as well. Garbanzo Beans Chickpea (Channa) – Split Channa, Desi Chana and Kabuli Channa.

Kabuli Channa is the familiar Garbanzo bean common in the Mediterranean diet. Garbanzo Beans (also known as chickpea, Bengal gram, Hindi: channa, Gujarati: channa). Garbanzo beans are found in two forms, the smaller dark skinned beans known as desi channa and the larger white skinned beans known as Kabuli channa. Garbanzo beans are commonly eaten in India in as whole beans, as split lentils and a multitude of dishes are also made with garbanzo bean flour (known as besan). Channa Masala is the most popular dish made with Kabuli channa. Channa are slightly nutty in taste. The brown ones are earthier in flavor and tend have a drier texture. Masoor Dal Masoor and Masoor Dal Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Pigeon Pea (Toor Dal) Split Pigeon Peas (Toor Dal) Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. This is the most important pulse in a Gujarati household. The fresh peas are highly prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is very distinctive. The dried and split peas are a staple in everyday cooking as well. The famous “Gujarati Dal” is made with this pea where the balance between spicy, sweet and sour is most important. Black-Eyed Peas and Azuki Black Eyed Peas and Azuki Beans Black-eyed pea (also known as cow pea, Hindi: lobia, Gujarati: chora). Black-eyed peas have a distinctive flavor and are an all around pulse in Indian cuisine. They’re used to make curries, dals, papads and fritters. Azuki bean (also known as red cow pea, Hindi: chori, Gujarati: lal chora). Azuki beans have a sweet nutty flavor and are another all around pulse.

They are used very much like black-eyed peas. Other Pea (Hindi: matar, Gujarati: vatana). Although split peas are uncommon in Indian cuisine, whole dried peas have a mild earthy flavor and a hearty mouth feel and texture. They are used for one the most beloved street food stews called ragda. Kidney Bean (Hindi: rajma, Gujarati: rajma). Kidney beans have a strong earthy flavor and nice silky texture. They are made into a delicious curry simply called rajma. It is delicious eaten with rice. It is important to note that kidney beans can be toxic if not cooked properly. They must be pre-soaked and boiled for at least 30 minutes to ensure they are safe for eating. Do not cook them in the slow cooker because that multiplies their toxicity. Bean Toxic. Do not cook in slow cooker. 8 hours to overnight Cooking Notes: Before you cook the pulses, sift through them to take out any pebbles or debris. Then rinse them a few times. Pulses taste best when they are cooked slowly. When cooking pulses on the stove top, bring to a boil and lower heat to medium low and let simmer.

Start counting the cooking time once the pot has come to a boil and not before. In the case of kidney beans, boil for 30 minutes before lowering heat to simmer. If your pulses are old, they can take double the time to cook. If they haven’t softened in the time indicated, don’t worry. Just cook until soft. Make sure to add more water as needed. When cooking pulses, hold off adding salt or acids (such as lemon or vinegar) until the end, or the they will not soften. Water: If you are cooking on the stovetop or slow cooker, use about 3 to 4 times the water. In the pressure cooker, two times the water will do. Always keep an eye on the stove and add more water if it starts to look dry. Indian pressure cookers are a little different from the ones available in the West. They usually release steam regularly in what is referred to as “whistles.” These whistles are counted to determine cook time. They are not always accurate and can vary from cooker to cooker. So use these whistle counts as a guide and figure out what works best for your cooker.

Soaking: In the cases where soaking is optional, if you soak the pulses, it will reduce the cooking time. The cooking time I’ve mentioned is for unsoaked pulses. Slow cookers can be a great, convenient way to prepare pulses, just throw everything in in the morning and when you get home from work your food is ready. But some beans are toxic until they are boiled (for at least 30 minutes), and slow cookers can actually make them more toxic. If you want to use the slow cooker on these beans, boil them for 30 minutes before adding them to the mixture, or use canned beans which are already boiled. Dhansak Mutton Recipe: How to Make Dhansak Mutton How to make Dhansak Mutton Step 1 Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water. Heat ghee in a pan. Add onions and saute till golden. Add ginger and garlic and saute for three to four minutes. Step 2 Add mutton pieces and continue to saute for five to ten minutes till lightly browned. Add black peppercorns, green chilies, turmeric powder and red chilli powder and mix.

Step 3 Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potato, salt and three cups of water. Bring it to a boil. Cook for ten minutes. Step 4 Add methi leaves, mint leaves and mix. Add tomatoes and cover and cook till the mutton is done. This may take thirty to forty five minutes. You can cook in a pressure cooker too in which case it will get cooked faster. Step 5 Switch off the heat. Remove mutton pieces and add dhansak masala. Mix and add tamarind pulp. Mash the mixture in a blender. Lentils(Dals), Pulses and Beans Used in Indian Cooking Lentils(Dals), Pulses and Beans Used in Indian Cooking Dried legumes and their edible seeds, known as pulses, are classified into three groups – lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet. They are eaten either whole (with the skin still intact) or split in half (with or without their skins).

The term “dal”or “daal” refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked. The Importance of Lentils and Pulses in Indian Cooking Dal or lentils is the staple food in every Indian home. Both the rich and the common person who lives on the street enjoy it. It is what chicken soup is to the west – it is India’s comfort food. A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti. 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. Types of Dals (Lentils) Chana dal The words “chana dal” mean “split chickpeas.” (Chana gram is a whole chickpea). Chana dal are baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes. The most popular legume in India. Chana dal is a very versatile dried split yellow lentil with a slightly sweet taste, nutty flavor. It is used in variety of vegetable dishes. It can be cooked until soft for the dish called simply dal (yellow dal), or as in southern India it can be used as a spice. Tur dal/Toor Dal/Tuvardal/Toovhar dal Toor Dal is a glassy dark yellow split pea (pigeon pea), similar to chana dal. Toovar da exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl.

These yellow split peas can be made into dal which is served with side dish of vegetables, rice or flat breads. The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal Urad Dal (whole and Split) Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins and have an uncanny ability to absorb flavors. Split and without the skin Urad dal is a white lentil used along with rice to make dosas, the crisp pancakes of southern India and other Rice preparations. In South India, Urad dal is used as a seasoning with mustard seeds for curries. Mung dal/Moong Dal (whole and split) Whole moong is actually a bean or pulse and is known as ‘sabat moong’ . They are small green beans fairly used in India, China, Thailand and Japan. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette.

In India Moong dal is used, which is split moong beans with the skin left (green skin yellow lentil) on or without the skin(yellow lentil). It is used to make delicious dals and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well. Masoor Dal While whole, this bean is greenish-brown, even though they can be prepared whole (masoor beans) Indian recipes often call for the skinned and split masoor, which is called masoor dal. Skinned split Masoor beans are actually called red lentils (orange in color). They have a dark, earthy flavor and a creamy texture. These lentils pair well with tomatoes and kheema/mince meats, sausages, and may be served on their own as a side dish, or incorporated into soups, stews, salads and Indian dal. Types of Pulses Commonly used in Indian Cooking Rajma (Red Kidney Beans) 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.

Red kidney beans (Rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Lobiya/Chawli/Black Eye Peas These are a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the California Blackeye being pale-colored with a prominent black spot. Quite popular in the west especially South America…it is often used in Indian Cooking as well. Chick Pea/Bengal Gram/Chana Also known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavor. Chickpeas in India come in different colors and are known by different names. There are two main kinds of chickpea: – Desi (Indian), which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico and Iran.

– Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan and Chile, also introduced during the 18th century to the Indian subcontinent) The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean. Apart from these Moong Beans, Masoor beans and Pigeon Peas (Tur dal in it’s whole form)… all mention in the dals (lentils list) are commonly used in Indian Cooking. These are just the most common and popular lentils and Pulses you’ll find in almost every Indian kitchen. But to give you an idea of how popular and Pulses and lentils are in Indian Cuisine- Over 50 different varieties of pulses are known in India. The Curry House - Glossary of Indian Restaurant Curries Glossary of Indian Restaurant Curries balti Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" (i.e.

a cooking pan) and some say the style of cooking is indigenous to an area of northern Pakistan known as Baltistan. A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist "Balti Houses" the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using curled up pieces of nan bread. In standard Indian restaurants the balti is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander ( cilantro). Medium hot. bhuna Bhuna is first and foremost a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. The restaurant bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers ( bell peppers) and shredded onions. Usually medium hot although I have had some pretty hot ones in my time.

biryani Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas ( golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak A famous Parsee dish.

Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak will made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. But if the "sweet" in your restaurant dhansak is provided by the addition of pineapple then, in my opinion, you should order something else. dopiaza The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "2 onions" or "double onions".

Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking. Medium hot. jalfrezi Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce.

The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. korai Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu. Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions. korma A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma".

Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland. Madras The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry. Moghul masala The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine.

There is no one Moghul style but the usual restaurant interpretation is rich and creamy. The curry house Moghul masala contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium. pasanda Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, purÃ©ed tomatoes and cream. patia Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient.

Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces. rogan josh Rogan josh is another all time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot. saag Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak.

Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether. The saag is usually served medium hot and is made in the bhuna style. tikka masala To my mind it is fruitless to enter the debate on the origins of the famous chicken tikka masala. If you want to remind yourself of the contending arguments then take a look at the essay on the subject "Is it or isn't it? - the chicken tikka masala story" by food historians Peter and Colleen Grove. Chicken tikka masala is the all time most popular dish on the Indian restaurant menu and what the restaurant diner really needs to know is whether the restaurant is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings.

vindaloo The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot.

Question: What pulse is used in an Indian dish Dhansak?
Answer: Lentils