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.

Indian food Glossary - Indian food hindi names, telugu names, tamil names and kannada names Indian Food Glossary Achar: Any kind of pickle Aloo: Potato Biryani : A fancy rice casserole, often containing meat, poultry, seafood or vegetables Chapati/Roti: Thin bread cooked on the griddle Dal: Any kind of legume--beans, peas, or lentils Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables Korma : Braised meats in a thick, mild creamy sauce Kulcha: Tender, pita-like bread cooked in the tandoor Lassi: A refreshing, creamy yogurt drink that can be sweet or salty Masala: Spice blend Naan: Flat, oval bread cooked in the tandoor Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood Paneer: Cheese Paratha: Flaky bread fried on the griddle Poori: Airy, deep-fried bread Pulao : An aromatic rice pilaf Raita : A yogurt-based condiment usually containing vegetables Rasam: A thin, spicy broth Saag: Spinach, but can also refer to other greens Sambar

: An extremely spicy broth popular in southern India Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack Tandoor: A deep, clay oven that has very high temperatures Tandoori : Any dish cooked in a tandoor Vindaloo : An extremely spicy curry dish that's a regional specialty of Goa A to Z Glossary Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc.

Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal. One has to get aquatinted with the strong flavors of most pickles, so do try one. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Aloo: Potato Am chur: Mango powder. A sour flavoring agent. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Ata (Atta): Chapatti flour . Fine whole meal flour used in most Indian breads. Avial: Vegetable curry from the south of India __________________________________ Bandai: Aniseed stars. Badam: Almond Bagar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavors of the spices and flavors the entire dish.

Balchao as in the Goan recipe Prawn Balchao where the shrimp is marinated in a brine sauce: a Goan specialty where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating. Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite-sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India. Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.

They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice  which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice. Besan: Chickpea flour. Bhaaji or Sabji: Deep-fried vegetable dipped in a seasoned batter  usually made with onion. Bahare: Stuffed Bharta: A spicy vegetable dish, with a pulp like consistency. A commonly made bharta is a "baingan" (eggplant) bharta. Bhel Puri: One of Bombays favorite snacks. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy cilantro chutney. Bhuna or Bhunao: is to saut� or stir-fry.

Usually onions, tomatoes, ginger, garlic and green chilies are fried in oil, but to make sure that this doesnt stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked. Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice. Bombay Duck: A smallish fish native to the Bombay area known locally as Bommbil. It is dried and appears on the table as a crispy shallow-fried starter or as an accompaniment to a curry. Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney. Boti Kebab: Marinated boneless cubes of meat cooked in a tandoor.

Brinjol: Eggplant __________________________________ Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery. Cayenne pepper: A type of chili powder. Ceylon curry: Usually cooked with coconut, chili, and lemon. Chaamp: Chop. Chakla Belan: A special rolling pin and board. Chamcha: Spoon or ladle. Chaat: Salty snacks served with an array of sweet and spicy chutneys. Chai: Indian tea. Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee". Chaval: Rice. Chhalni: Sieve Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family. Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency. Most commonly used are the small, fresh green or red chilies.

Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies. Chimta: Tongs Chutney: Fresh relishes made with fruits, vegetables, and herbs. Curry : To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish. Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.

__________________________________ Dahi: Yogurt Dal: Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures Dalchini or Darchim: Cinnamon Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid. Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree. Doroo: Celery Dosa: A popular delicacy from southern India made from rice and "urad" dal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar". Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo".

In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining all its flavor and aroma. Dum means, "to steam" or "mature" a dish. __________________________________ Elaichi: Cardamom __________________________________ Feni: The Goan drink made from cashews or coconut is the perfect beach drink. It was originally a very basic and local drink, much like toddy. __________________________________ Goor or gur: Jaggery (palm sugar) or molasses. Gosht: Lamb Gulab Jamun: Deep-fried cake balls served with aromatic syrups. Gurda: Kidney. __________________________________ Haldi or Huldi: Turmeric. Haldi is a very important Indian spice. It is the basis for all Indian curry spice blends. Halvah: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvah is the "Gajar Halvah".

Hing: Asafetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like "spicy garlic. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. __________________________________ Idli: South Indian steamed rice cakes: a very popular snack from the south of India. Generally eaten with "sambar" and "chutney". Imli: Tamarind. Jaifal or Taifal: Nutmeg Jal frezi: Saut� or stir-fry. Jalebi: These sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert. Kala jeera: Black cumin seeds. Kala namak: Black salt. Kaleji: Liver. Kalongi: Nigella, similar to wild onion seeds. Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

Karela: Small, dark green, knobby vegetable of the gourd family. Kashmir Chicken: Whole chicken stuffed with minced meat. Katori: Small serving bowls which go on a thaali (tray). Kebabs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan. Keema: Ground meat, raw or cooked. Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold. Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats. Khurzi: Lamb or chicken, whole with spicy stuffing. Kish mish: Sultanas Koftas: Spiced meat or vegetable balls deep-fried and served with a curry sauce. Kokum: A variety of plum, pitted and dried.

They are very sour. Korma: Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices. Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro. Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc. __________________________________ Lasan: Garlic Lassi: A tall cool drink made from yogurt and water and made either sweet or salty. Lavang: Cloves Makhani: A traditional dish. Tandoori chicken is cooked in ghee and tomato sauce. Makke: Corn flour Maiai: Cream Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder (originally a British invention to approximate Indian seasoning) but prefer making their own ever-changing blends.

Malaya: The curries of Malaya are traditionally cooked with coconut, chili, and ginger. Mama: Puffed basmati rice. Masala Dabba: Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use. Masoor: Red lentil with a green skin. Mattar or Mutter: Green peas. Mattar Paneer or Mutter Paneer: Curried peas with cubes of fried homemade cheese. Methi: Fenugreek. Mirch: Pepper. For centuries the most important spice, gaining the title king of spices. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Green, black, and white are not different varieties. All peppercorns are green when picked and must be bottled or freeze-dried at once to retain the color. Black pepper is the dried berry. White pepper is obtained by soaking off the black skin of the berry. Peppercorns are a heat agent and can be used whole or ground. Mollee: Fish dishes cooked in coconut and chili. Moong: One of the more commonly used lentils.

It has a green skin and can be used whole, split or polished to make various dals. Munacca: Raisins Murgh: Chicken Murgh Masala: A specialty dish of whole chicken, marinated in yogurt and spices for 24 hours then stuffed and roasted. __________________________________ Naan: Indian flat bread made from wheat and baked in a tandoor. Naan keema: Baked naan bread, stuffed with a thin layer of minced meat curry Naan peshwari: Baked naan bread stuffed with almonds and or cashews and or raisins. Nargis kebab: Indian scotch egg spiced minced meat around a hard-boiled egg. Namak: Salt Nimboo: Lime __________________________________ Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried. Palak or sag: Spinach or green leafy vegetable Paneer: Cheese (aka Indian cottage cheese) made from bottled milk that can be fried and curried. Papdams (Papad): Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal. Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chapatti and shallow fried to perfection. Pasanda: Meat, usually lamb, beaten and cooked in one piece.` Raita: A cooling chutney of vegetables and yogurt.

Rajama: Red kidney beans. Rassgulla: One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom. Rogan Josh gosht: Rich lamb curry, literally meaning "red juice lamb". It is a traditional Northern Indian dish of lamb that is marinated in yogurt, then cooked with ghee and spices and tomato. It should be creamy and spicy  but not too hot. Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. Ruh gulab: Rose water Sag or saag: Spinach Sagzi: The generic term for vegetables. Sambhar or sambar: Lentil curry from the south of India. Served as an accompaniment with "idli"and "dosa". Samosas: The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.

Sarson ka sag: Mustard leaves Saunf or souf: Aniseed. Seekh Kebab or sheek kebab: The word "Seekh" in Hindi means skewer. Seekh kebab simply means kebabs on a skewer. Kebabs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor". Seenl: Allspice. Related to the clove family. Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores. Shahi: means "Royal" in Hindi Shami kebab: Round minced meat rissoles. Shashlik: Cubes of skewered lamb. Sonf: Fennel seed. Sont or Sonth: Dried ginger. Supari: Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.

__________________________________ Tadka: A garnish of spices and fried onions. Tadka dal: Fried lentils and spices garnished with spices and onions. Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot. The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor. Tej patia: Bay leaf. Thaali: A tray that holds the complete meal served in individual bowls (katori). Tikka: Skewered boneless meat cubes cooked in a tandoor.

Toor or toovar: A type of lentil. Tusci: Basil. South Indian by,Sanjay Thumma | vahrehvah SOUTH INDIAN FOOD SOUTH INDIAN RECIPES South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut, peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. Coconut water straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal.

After having worked through the preliminaries, the long haul starts with the nee, which is generously doused with ghee. Sambhar, the highly spiced da/-based dish containing whatever appropriate vegetable there is in season, follows and this is succeeded by rasam. After a final round of rice and curds, or buttermilk or both, a traditional meal concludes with a small banana, a few betel leaves and nuts. RICE Rice is the staple food and is divided into the following categories. Rice are of 3 basic category: Long White Grain Rice - most commonly used Short Grain Rice - used to make sweet dishes Round Grain Rice SOUTH INDIAN MEAL COURSES Sweet in Ayurveda is considered to be an appetite builder. Taking its cues from Ayurveda the South Indian meal would generally begin with e-ne-ip-pu or sweet It may consist of the popular Mysore Pak ( Gram Flour Fudge). Then comes three courses of rice Rice with sambhar. There are many forms of rice - such as the plain rice- ghee- boiled Rice with sambhar.

There are many forms of rice - such as the plain rice- ghee- boiled lentil (sadam - neai- paruppu). coconut rice (thengai sadaam), lemon rice (ellimbichai sadaam), tamarind rice (puliypdarai). Rice with Rasam - Rasam is a tangy, spicy, watery and soupy tamarind concoction which is served with rice Yogurt with rice (thayir sadaam). This is served last to cool the mouth and the digestive system. It may be served with non spicy assorted vegetable dishes, namely the aviyal (mixed vegetable stew), kari (dry masala vegetables) & kootu (coconut & vegetable saute which are not too wet and not too dry). Finally the palpayasam (milk sweet) a dessert is served. After the-meal. paan or betel leaf & betelnut (vetrielai & paku). which freshens the mouth and aids in digestion. After the-meal. paan or betel leaf & betelnut (vetrielai & paku). which freshens the mouth and aids in digestion.

Andhra Food The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisines. Aridhra has two cuisines: the Andhra Mughlai which evolved in the qity of Hyderabad - a cuisine rich and aromatic with its delicious kebabs, biryani and salans flavoured with exotic spices, nuts and dry fruits; and the cuisine of Telengana. where red hot chilies and tamarind flavour the pulihoras (pulao), dhapalam (vegetable curry) and pulisus (dal) that are eaten with the spicy gongura (leaf of the rozelle plant) chutney. Telengana food also has some excellent non-vegetarian delicacies such as mutton or chicken cooked with drumsticks. Hyderabad Food is a direct result from the kitchens of the Nizams or Muslim rulers. The Hyderabadi cuisine is the amalgamation of Muslim techniques and meats with the vibrant spices and ingredients of the predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fine dining. Its tastes range.from sour and the sweet, the hot and the salty and is studded with dry fruits and nuts.

One of India finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking. Tamil Nadu Food The state of Tamil Nadu has a distinct place in the culinary map of the country It has a wide range of vegetarian and non-vegetarian delicacies to offer. In Tamil cuisine, red chilies. turmeric, tamarind and a whiff of asafetida are important ingredients. Coconut or gingelly oil is normally used as a medium of cooking, Besides the popular tiffin items like dosa. idli, uppuma.vada, sambar; other mouth watering dishes include the varieties of kozhambu (stews) and rasam, the various ways of cooking rice, koothu, poriyal, avial; and desserts such as payassam and mysore pak. Chettinad cuisine is particularly famous throughout the country. Chettinad cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is a far cry from the bland cuisine of traditional Tamilian Brahmins - it is one of the spiciest, oiliest and most aromatic in India.

Some of the popular dishes in Chettinad menu are varuval - a dry dish fried with onions and spices (chicken, fish or vegetables sauteed). pepper chicken, poriyal - a curry, and kuzambu which has the ingredients stewed in a gravy of coconut milk and spices In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads. appalam and vada. Numerous shops now sell pre-packed snacks like murukkus, small spirals of fried rice dough, chips and other snacks like thattai. masala vada and so on. The Tamil variation of Mughlai food can be savored in the biryani and paya The latter is a kind of spiced tror,ter broth and is eaten with either parathas or appam. Tamil Nadu is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be roasted and ground. Then the powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes.

The decoction is then added to milk with sugar to taste. The final drink is poured individually from one container to another in rapid succession to make the ideal frothy cup of filter coffee. Kerala Food The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy. Pachakam is a Malayalam word that means cooking food or meal. Kerala is known for its traditional sadhyas. a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by the payasam, a sweet milk dessert native to Kerala The sadhya is, as per custom, served on a banana leaf. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam . kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used The culinary skills of the different communities of Kerala make the dishes distinct in taste ai.J in variety.

Almost every dish that is prepared in the Kerala style has coconut and spices added to it The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. Spices are used in Kerala to tone up the system the way wines aid the digestion of Western cuisine The vegetarian food includes sambar, rasam, olan, kaalan. pachadi. kichadi, aviyal, thoran. etc. The main food item is served with rice and at the end of each meal the dessert, payasam. is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality. The Kerala porotta is a flatbread that is served with both vegetarian and non-vegetarian dishes A typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar.

dosa and chutney, idiyapparr) (string hoppers - also known as Noolputtu), or appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew. Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu. Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites. Arab influence: Some of the delicacies of the Mappilas of Kerala are influenced by the Arab influence that began in the 7th century. Pathiri is a sort of pancake made of rice flour. The word Pathiri has its origin traced to the Arabic word fateerah meaning "pastry".

Rice with Rasam - Rasam is a tangy, spicy, watery and soupy tamarind concoction which is served with rice Alsa is a Mappila dish derived from Harees, a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palletable. Alsa aricLBiryani were popularised in Kerala by the Keyi family of Thalassery. Finally the palpayasam (milk sweet) a dessert is served. Karnataka Food The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines. The influence on Karnataka cuisine can be found in the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisibele Bath. Saaru. Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere -Benne Dosa, Ragi mudde, and Uppittu.The famous Masala. Dosa traces its origin to Udupi. Plain and Rave Idli or pancake.

Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad Pedha, Pheni, Chiroti are well known. Style of food: By and large, South Indian cuisine is perhaps the hottest of all Indian food. Meals are centered around rice or rice-based dishes. Rice is combined with Sambaar (a soup-like lentil dish tempered with whole spices and chillies) and rasam (a hot-sour soup like lentil dish), dry and curried vegetables and meat dishes and a host "of coconut-based chutneys and poppadums (deep-fried crispy lentil pancakes). South Indians are great lovers of filter coffee. A large variety of sweetmeats are also part of South Indian cuisine. Cooking oils commonly used: Vegetable oils like groundnut, gingelly, sunflower and canola are used and ghee is poured over rice during daily meals or in special occasion dishes. Coconut oil is most commonly used in Kerala for cooking and frying.

Important spices and ingredients: Curry leaves, mustard, Asafetida. pepper and peppercorns, tamarind, chillies and fenugreek seeds. Popular dishes: Idlis, Dosas, Vadas, Sambaar, Uttapams. Rasam, Payasam Indian Filter Coffee South Indian Coffee, also known as Madras Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%). especially popular in the southern states of Karnataka and Tamil Nadu. The most commonly used coffee beans are Peaberry (preferred), Arabica. Malabar and Robusta grown in the hills of Kerala (Malabar). Karnataka (Chikmagalur) and Tamil Nadu (Nilgiris).

Outside India, a coffee drink prepared using a filter may be known as Filter Coffee or as Drip Coffee as the water passes through the ground seeds solely by gravity and not under pressure TYPICAL SOUTH INDIAN MENU Appetizers Idli - generally comes as steamed dumplings or rice muffins served with sambar (lentils) and coconut chutney Vegetable Cutlet - served with salad Rasa Vada / Medu Vada - lentil doughnut in spicy gravy / plain Dahi Vada - Lentil doughnut in yogurt Upma - cream-of-wheat cooked with nuts and seasoned Specialties Rava or Plain Dosa - semolina or rice and lentil pancak Masala Dosa - rice/lentil pancake filled with potatoes and onions.....

Onion Rava Masala Dosa - semolina and onion pancake filled with potato and onion masala PaperDosa - paper thin rice/lentil pancake Paper Masala Dosa - paper thin rice/lentil pancake filled with potato masala Mysore Masala Dosa - rice/lentil pancakes cooked with spicy chutney and filled with potato Masala Onion Uthappam - lentil pizza topped with onions Mixed Uthappam - rice-lentil pizza topped with tomatoes, onion, green peas, capsicum and Chilies. South Indian Curries A Guide to Ordering Indian Food: Indian Menu Terms & Dishes (Part-II) A Guide to Ordering Indian Food: Indian Menu Terms & Dishes (Part-II) Continued from A Guide to Ordering Indian Food: Indian Menu Terms & Dishes (Part-I) Indian Breads These Indian breads as they are known are perfect for scooping up some gravy and meat dishes. Some of them make meals in themselves and make great appetizers or snacks. Roti While the word Roti is generic for bread in a number or countries and cultures, when on an Indian Menu it usually refers to Tandoori Roti.

Tandoori Roti is an unleavened flat bread usually round in shape and is cooked in a tandoor. It is traditionally made using whole wheat flour but some places use refined flour. Ind restaurants you often have a choice of plain roti or butter roti in which butter is smeared on the roti after cooking. Chapati Chapati is a staple flat bread of North India and Western India. It is rather thin, unleavened cooked dough. It is a type of roti. It is cooked on a flat or slightly concave iron griddle called a tawa. If the chapati is held for about half a second directly into an open flame,it causes it to puff up with steam and is known a phulka which feels lighter than a flat fried chapati. Naan: Tandoori Naan is made in the same way as a Tandoori Roti but is leavened (with yeast) bread that is shaped oblong or triangular kind of like an ear. Typically, the naan will be served hot and brushed with ghee or butter with an option of having it plain. Poori or Puri Puris are deep fried puffed whole wheat breads.

Poori’s are perfectly golden colour and puffy. They are small around coaster sized and is best eaten if it is served immediately. A person can easily east as many as 5-8 of these with a meal. It’s best eaten with vegetables dishes potato masala and veg korma. Batura or Bhatoora A variant of the puri is the batura which is made using refined flour rather than whole wheat flour, and is leavened with yeast resulting in a soft and fluffy Indian fried bread. A Bhatura is thrice as big as a regular puri and thus a single batura, served with chole (spicy chick peas), often constitutes a full meal called Chole Bhature. Paratha A paratha or parantha is a flatbread whole-wheat flour, pan fried in ghee or cooking oil. It is often stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese)to make a stuffed paratha. A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yogurt or thick spicy curries of meat and vegetables. The paratha can be round, square or triangular.

The dough used is the same as chapati dough, but it is rolled thicker and oil, butter or ghee is drizzles on it while frying. The most common parathas on Indian Menu’s are Aloo Paratha(stuffed with flavored potato and onions), Gobi Paratha (stuffed with flavored cauliflower and vegetables), Paneer paratha (stuffed with cottage cheese), Lachha Paratha (A layered plain paratha)and Keema Paratha(stuffed with flavored minced meat). Kulcha Baked flat bread like the roti made with refined flour and leavened with baking powder and whole milk yogurt. A kulcha is smeared with butter and usually topped with either onions, croiander, sesame seeds, garlic or paneer. A Kulcha can also be stuffed instead of putting topping much like a paratha. The only difference between a Kulcha and Paratha is that a Paratha is unleavened and made using whole wheat flour then fried whereas a Kulcha is leavened and made using refined white flour and can be baked or put in a tandoor. Rice Dishes Indians almost always have to have a bit of rice to complete a meal.

While North Indians could probably do without rice for a meal, South Indians absolutely cannot. Rice is the central dish in South India and everything else is made to compliment it. While ordering a rice preparation in a Restaurant you can take a simple rice dish or even plain boiled or steamed rice and a Dal to go with it. The more elaborate rice dishes like biryanis or Pulaos can be eaten without a dal. Biryani This is a truly one-dish meal! Biryanis can range from medium to very hot and have veggies, meat, chicken, fish or seafood based. The vegetables or meat is marinated then cooked into a curry (with medium gravy) in a variety of spices and then layered in a large dish with pre-cooked (half cooked), fragrant, long-grained rice. A garnish of caramelized onions, mint, ghee and saffron is then added and the dish is sealed. The contents are then slow-cooked (for several hours sometimes) in their own juices! Though Biryanis don’t have much gravy once cooked, the rice is saturated with the juices from the meat or veggies it is layered with making it a complete meal.

There are lots of different varieties of Biryani in India, almost every region has it’s own kind. Pulao/ Pulav Pulao as it is known in India is also known by different names around the world like Pilaf and pilau. It is is rice dish browned or fried in oil with whole spices, vegetables or meat and then cooked in a seasoned broth. Jeera Rice It is a plain rice tempered and fried with whole cumin seeds called Jeera and other spices garnished with fresh coriander. It is sometimes prepared like a pulao and is called Jeera Pulao. Dals While Dal is the word for lentils, it has become a generic word for dishes prepared using lentils especially the lentil soup called Dal which is a staple in Indian Cuisine. India has a variety of lentils it uses in day to day cooking in different ways. In restaurants however, dal is mainly of two types- Dal, Peeli Dal This is the most common type of dal found in India it is simply called Dal or Peeli Dal which means Yellow Dal.

It is made of either Chana dal or Tur dal which is boiled in water with with garlic, ginger, turmeric, cumin and coriander and then Tarka/ Tadka which is tempering of spices like cumin, coriander, mustard, fenugreek seeds, curry leaves, red chillies and garlic in oil added to it and fried. This is called Dal Tadka Kali Dal or Dal Makhani Dal Makani also called Kali dal which means black dal is made with a varety of pulses, lentils and beans which are soaked overnight and then cooked slowly, for hours on a low flame or charcoal fire. This gives it a creamy texture. It is further thickened and made rich with dollops of fresh cream and butter. It is also garnished with finely chopped coriander leaves and fresh cream/ butter. It’s a thick gravy dal and can be eaten with both Indian flat breads or rice. Indian Desserts and Sweets Indians have a sweet tooth and it’s no wonder with the number of varieties of desserts and sweets it has from every region of the country. Indian sweets are known as ‘Mithai’.

They rely heavily on sugar, milk and condensed milk and frying, however the bases of the sweets vary by region. They more intense and sweeter than western sweets and desserts and quite a bit heavier since they’re made mainly in Ghee which is clarified butter. Glossary of Legumes, Lentils or Pulses in English, Hindi, Tamil, Marathi Glossary of Legumes, Lentils or Pulses in English, Hindi, Tamil, Marathi Spread the Joy of Cooking - Share the recipe with your friends. 219 Digg Reddit Stumbleupon Linkedin Mail Yummly The Glossary of legumes and lentils or pulses used mainly in Indian Cuisine is presented here. The first column consists of their names in English, whilst the second column consists of their names translated in Hindi.The names of the legumes, lentils are listed in an alphabetical order. Just for your information :- In Hindi, the word ‘ Sabut’ is used for lentils which are whole. The word ‘ Dal ‘ is used for split lentils. The word ‘ Dhuli ‘ is used for split and husked/skinned lentils.

english bengal gram spilt and skinned chana dal, chane ki dal, booter dal black eyed beans, cow peas lobhiya, lobiya , chawli, chavli peas spilt, green peas spilt matar dal, green matar dal pigeon peas spilt and skinned arhar, tuvar, toor, tur dal tovarum paruppu soybean bhatma note – if you know the name of any legumes/lentils/pulses in any regional indian language and want to update it in this post… then do leave it in the comment section and we will update the post. if we have missed any legumes, then also you can let us know. thanks in advance. Related Culinary Posts: Spread the Joy of Cooking - Share the recipe with your friends.

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i 1.2k Shares Your email address will not be published. Required fields are marked * Comment It was a basket of informative knowledge. Thanks. By the way what is the local commercial name for American beans. August 11, 2015 at 11:02 pm Thanks for creating this list of cross reference. What is red gram and split red lentils? Is that masoor dal or pink lentils? I have a recipe book that calls out for red pumpkin. Is that the same as the orange pumpkin we have here in the U.S. that we carve during Halloween?

BENGAL GRAM WHOLE: PACCHI SANAGALU BEAGAL GRAM SPLIT: PACCHI SANAGA PAPPU BEAGAL GRAM FRIED: VEYINCHINA SANAGA PAPPU BENGAL GRAM FOOR: SENAGA PINDI BLACK GRAM WHOLE: MINUMULU BLACK GRAM SPLIT: MINAPA PAPPU GREEN GRAM WHOLE: PACCHI PESALU GREEN GRAM SPLIT: PESARA PAPPU REDGRAM WHOLE: KANDULU RED GRAM SPLIT: KADI PAPPU GREAN PEAS : PACCHI BHATALILU March 7, 2015 at 9:45 am Hi, Sorry to bother you but would it be possible to link pictures to each of these? I’m having a hard time trying to figure out what to buy and my mum’s no where nearby to ask! Or if you know of a website that has pictures, that would be great too! Thanks so much!

Please add the following Tamil translations: black eyed beans, cow peas – Karamani black gram skinned – ulluttam paruppu black gram whole – muzhu ulundhu white chick peas – kondai kadalai green gram dal – payatham paruppu green gram whole – payaru pigeon peas spilt and skinned – tovarum paruppu Regards, kindly add few names in Gujarati like Chola =brown seeds ,also in dal form when husk is removed fried Fafda is made from Chola ki dal in Gujarat Tuver whole seeds Val whole >off white colour and Val ki dal Is there a difference in taste when it comes to split masoor (pinkish) and sabut masoor (brown)? Or are they the same? November 2, 2014 at 5:23 pm yes there is a difference in the taste as well as the consistency of the dal. basically both are same lentil. whole masoor is a complete lentil with the husk on it. while pinkish/orangish masoor is halved lentil and the husk has been removed.

February 23, 2015 at 7:59 am Thank you for the table– it is difficult sometimes to find the thing recipe writers are talking about. I saw a recipe that used “kaalu/field beans” and my local Indian grocer did not know what they were. It looks like they may be val, but I’m still not sure. American English apparently differs on some of the names. We consider lentils to be legumes. Please see Wikipedia on this, although there are many other sources that will confirm this usage. Also, green gram whole are more frequently called just “mung beans” in American English. Except in Indian stores, they’re not generally available split or split and hulled. The whole ones are sometimes (or usually?) used for sprouting. Split peas here are available in green (most usually used for soup) and yellow types. Black beans here are common beans (Phaseolus vulgaris), used in Latin-American, Southwestern and Californian dishes. They’re sometimes called “black turtle beans”.

There are also “Beluga lentils” or black lentils, which are tiny black legumes, the same shape as mung beans, but a little smaller, and black instead of green. I hope this helps, although it may suggest that a column be added for “American usage”. That could be a problem because we have no names for many of the legumes in your table, and we have many varieties of common beans which seem to have no Indian equivalents. Indian Dal Seasoning - Indian - Cuisine | Whole Spice Indian Dal Seasoning In stock SKU: 11588 Ingredients: Turmeric, Garlic, Onion, Citric Acid, Roasted cumin, Tamarind, Asafoetida, Indian Black Salt, Coriander, Bay leaves, Fenugreek, Black Pepper, Chili and Ginger. Quantity: Reviews Details Indian Dal, also known as Pappu or Paripu, is a term that refers to legumes (lentils, peas, or various types of beans) which have been split. The word Dal is used to name the thick stew that is prepared from the legumes.

Dal is an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian, and Bangladeshi cuisine. The manner in which it’s cooked and presented varies by region. Dal is usually prepared with rice and in India is served with a wheat flatbread called Roti. In South India, Dal is primarily used to make the dish called Sambar. It is also used to make Pappu that is mixed with Charu and rice. Use our special Indian Dal seasoning to enhance flavors of any Dal soup or stew. Be the first to review this product WRITE YOUR REVIEW 23 Classic Indian Restaurant Dishes You Can Make At Home 23 Classic Indian Restaurant Dishes You Can Make At Home Give your takeout delivery guy a break. You can make great Indian food at home. pinchofyum.com Think of aloo tikki as delicious Indian potato fritters. These appetizers or snacks are made with mashed potatoes and a variety of spices, formed into patties, then fried in oil. You’ll find them sold on the streets of Northern India and on the menu of your local takeout. Try making it at home with the recipe here .

ID: 3872856 frugalfeeding.com This quintessential Indian condiment is used to top many Indian appetizers and is made with mangoes, vinegar, sugar, and spices. Mango chutney is probably the most recognizable chutney, and the most widely available, but chutneys can be made from a number of other ingredients including mint and tamarind. Try making it at home with the recipe here . ID: 3872862 James Roper / saveur.com Think of samosas as being an Indian version of empanadas. These are a favorite appetizer made with with a flaky pastry enveloping a hearty filling of potatoes and vegetables. They’re folded into triangles, fried, and served with chutneys. Try making it at home with the recipe here . ID: 3872864 budgetbytes.com Raita is your best friend if you’re having Indian food for the first time. Not exactly sure how spicy your dish is going to be? Think you might not be able to handle it? Have no fear. Raita’s got your back. This cooling cucumber-mint yogurt sauce will dial down the heat if things get too hot.

Try making it at home with the recipe here . ID: 3872938 Momos are simply Indian dumplings. The spices used in the filling and sauce are more characteristic of Indian cuisine than Chinese cuisine, but like dumplings, momos are steamed or fried and come with a variety of vegetable and meat fillings. Try making it at home with the recipe here . ID: 3872939 Shri / food52.com Pakora and bhaji are two terms for vegetables that are battered and deep fried, kind of like tempura. Onion is one of the most popular varieties of pakora and bhaji, but other vegetables are prepared the same way. That’s a pretty convincing way to get your 3-5 a day. Try making it at home with the recipe here . ID: 3873998 cookrepublic.com Palak paneer is what Popeye would eat if he ate Indian food. It’s cooked spinach with a soft, fresh white cheese called paneer, and it’s amazing. You might also know this dish as saag paneer.

“Palak” is the Hindi word for spinich, while “saag” means greens, so the two terms are somewhat overlapping. Try making it at home with the recipe here . ID: 3872949 vegrecipesofindia.com Chana dal is a dish consisting primarily of split chickpeas stewed with spices such as turmeric. Dal also refers to other legumes such as peas, kidney beans, and lentils, and it’s possible you might also find these varieties on your restaurant menu. Try making it at home with the recipe here . ID: 3872973 veganricha.com Aloo gobi is a flavorful dish made with potatoes and cauliflower that are cooked in garlic, ginger, turmeric, and other spices. It’s typically on the spicier side and is drier because, unlike many main dishes, it isn’t served as a stew or in a sauce. Try making it at home with the recipe here . ID: 3872977 lecremedelacrumb.com Traditionally, tandoori chicken is roasted in a clay oven called a tandoor.

The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. If your kitchen or takeout spot doesn’t have a clay oven, a grill or broiler will do the trick. Try making it at home with the recipe here . ID: 3873030 chewoutloud.com Chicken tikka masala is a classic Indian takeout dish and a prominent feature of Indian as well as British cuisine. It’s so popular that it’s even been called, unofficially, the “national dish of the U.K.” Pieces of tandoori chicken are cut up and stewed in a rich, spicy tomato-based sauce consisting of a spice mix called garam masala. If it’s your first time having Indian food, this is a good one to start with. Try making it at home with the recipe here . ID: 3873003 Nags / cookingandme.com Butter chicken is very similar to chicken tikka masala, but whole, bone-in pieces of chicken may be used. In most cases, however, chicken tikka masala and butter chicken are nearly interchangeable. Try making it at home with the recipe here .

ID: 3872980 jamieoliver.com Lamb rogan josh originally comes from Pakistan and the Kashmir region of Northern India and is available today at most Indian takeout restaurants around the world. After the meat marinates in yogurt, garlic, and ginger, it’s cooked with onions, peppers, and loads of spices. Cardamom, cloves, cinnamon, coriander, fennel seeds, garam masala, and the list goes on. Try making it at home with the recipe here . ID: 3872985 Landon Nordeman / saveur.com Vindaloos are characterized by a thinner, typically tangier sauce made with a splash of vinegar. These dishes also typically tend to be on the spicier side with a blend of hot chilies in the mix, so proceed with caution. Try making it at home with the recipe here . ID: 3872991 View this image › Penny De Los Santos / saveur.com If spicy food isn’t your game, korma might be a safer bet. This curry dish is often made with coconut milk and ground up almonds or cashews, which give the sauce a pleasant nutty flavor and smoothness.

The mildness of the sauce lets the aroma of milder spices shine. Try making it at home with the recipe here . ID: 3872995

Question: In Indian cuisine what vegetable is indicated by the word DAL?
Answer: LENTILS