Egyptian Lentils

December 31, 2011 // 0 Comments

The two main types are the Egyptian lentil, which is very small and generally available only in split form with the skin removed; and the other is the brown French variety, which is at least twice the size and marketed whole with the skin intact. [...]

Lentils with Spinach

December 31, 2011 // 0 Comments

This is a great combination of lentil and vegetable coming together in one great healthy dish with spices to give it the extra kick [...]

White Split Lentils

December 31, 2011 // 0 Comments

This is definately a very alternative way to have your lentils.Now kids will eat it with love [...]

Sour Daal

December 30, 2011 // 3 Comments

Khatti Dal is kind of like a lentil soup with a slight tangy flavor due to the addition of tamarind concentrate. Tamarind is the traditional souring agent used for the Khatti dal. Sometimes upon its unavailability, lemon/lime juice or raw green mango puree is also used. This distinct and popular dal preparation is usually a side dish at meals [...]

Daal Makhni

December 30, 2011 // 0 Comments

Its very easy and this is one of those dishes which are immensely forgiving when it comes to making it literally fat free.This Punjabi delicacy is another feather to Pakistancuisine. Rich, creamy lentils cooked with assorted spices makes it one of the best warm and soul foods ever! [...]
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