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Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions. The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking.
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. [1] The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 ...
This dish is served as a starter curry. Dal makhani, a dish made from a wide variety of lentils along with butter and cream. This is a list of Indian soups and stews. Indian cuisine consists of cooking traditions and practices from the Indian subcontinent, famous for its traditional rich tastes and diverse flavours. [1] [2]
Sai bhaji (Sindhi: سائي ڀاڄي) is a Sindhi vegetarian curry, consisting of dal (lentils), palak and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens. [1] [2]
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include:
Parattal or Peratal: a traditional South Indian dry curry cooked with meat or vegetables. [6] Pongal: a boiled rice dish which comes in sweet and spicy varieties. It shares the same name as the harvest festival which is celebrated every January; the name of the festival itself is derived from this dish. The sweet variety of pongal, prepared ...