Dessert, Sweet

7 cup burfi

Fudge-like gram flour and coconut snack

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Dessert, Sweet

Aamras

Aamras (also known as amras) is a sweet dish featuring in the cuisine of the indian subcontinent and made from the pulp of the mango fruit. the pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati (indian breads). sometimes ghee and milk are added to the pulp to enhance its flavour. sugar is also added to adjust the sweetness. it is often had at celebrations and weddings with cardamon and chopped fruits. a regional version of aamras is a popular dessert in rajasthani cuisine and marwari, marathi, and gujarati homes, especially during festivities. since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large mango-processing industry.

Dessert, Sweet

Achappam

Achappam ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. it is a signature syrian christian food believed to come from dutch influence. in kerala, it is an essential snack for christians on special days such as christmas and marriage ceremonies. it has since spread to south east asia where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok(water lettuce), etc.

Side, Snack, Appetizer

Adai

Dosa may refer to:

Breakfast

Adai

Dosa may refer to:

Main

Adai

Dosa may refer to:

Breakfast

Akuri

Akuri is a spicy scrambled egg dish eaten in parsi cuisine of india. akuri is cooked until almost runny; the eggs are never overcooked. the main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. akuri is traditionally eaten with pav or double roti (types of indian bread). a less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. this dish supposedly originated from the city of bharuch in gujarat, hence the name. egg bhurji is a similar egg dish eaten in many parts of the indian subcontinent. connoisseurs of these indian scrambled egg varieties would argue that egg bhurjee and akuri are almost identical but distinct in taste.

Main

Aloo bharta

Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.

Side, Snack, Appetizer

Aloo bonda

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Main

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Side, Snack, Appetizer

Aloo chokha

Mashed potatoes with chili peppers, onions and spices

Main

Aloo ki bhujia

Potato stir fry with cumin, spices, chili peppers

Main

Aloo methi

Potatoes with fenugreek leaves

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Breakfast

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Side, Snack, Appetizer

Aloo posto

Stir fried potatoes in a spiced poppy seed paste, serve with moong dal, fried vegetables, luchi flatbread

Side, Snack, Appetizer

Aloo tuk

Pan-fried sliced potatoes with spices and chili powder

Main

Ambot tik

Sour and spicy fish or seafood curry, for example, shark, fish, catfish, prawns, serve with rice

Side, Snack, Appetizer

Amritsari fish

Spicy deep-fried fish

Main

Amti

Sour or tangy curry made with pulses, commonly made with tamarind, kokum, lemon juice, serve with rice

Dessert, Sweet

Anarsa

Anarsa or hilsa is an indian rice-based biscuit. it is commonly associated with the hindu festival of diwali in maharashtra and bihar, along with other special occasions. its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).

Dessert, Sweet

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Main

Avial

Avial (malayalam: wikt:അവിയല്‍, pronounced [aʋijal]) is an indian dish with origins in the kerala region, although it is equally popular in tamil nadu and udupi. it is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. avial is considered an essential part of the main meal (oonu in malayalam) and also served as a delicacy in south india.central travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.

Dessert, Sweet

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Main

Bajre ki khichdi

Pearl millet porridge, made with lentils, vegetables, herbs, spices

Dessert, Sweet

Banana sheera

A banana and semolina sweet with nuts, dried fruit, cardamom, saffron

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes (also known as benishan) is a mango variety produced in banganapalle of kurnool district in the indian state of andhra pradesh. it alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of banaganapalli. it was registered as one of the geographical indication from andhra pradesh on 3 may 2017, under horticultural products by geographical indication registry. it is also grown in the other parts of india and pakistan. the fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. the flesh is of a firm, meaty texture and is sweet and lacks fibre. the cultivar is the most sought after in andhra pradesh. it is a very late -season variety that is good for canning. this cultivar is a source of vitamin a & c and is also called king of mangoes.

Dessert, Sweet

Basundi

Basundi (gujarati: બાસુંદી, kannada: ಬಾಸುಂಡಿ, marathi: बासुंदी, tamil: பாசந்தி, telugu: బాసుంది) is an indian sweet mostly in maharashtra, gujarat, andhra pradesh, telangana, tamil nadu and karnataka. it is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. in north india, a similar dish goes by the name rabri. it is often made on hindu festivals such as kali chaudas and bhaubeej (bhai dooj). different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

Main

Batata nu shaak

Potato curry

Side, Snack, Appetizer

Batata vada

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Side, Snack, Appetizer

Batatyachya kacharya

Pan-fried sliced potatoes with spices, chili peppers

Main

Bean curry

Dessert, Sweet

Belgaum kunda

A sweet curdled milk dessert, made by boiling milk, sugar and curd

Side, Snack, Appetizer

Benne dose

Davangere benne dose or butter dose is a type of dosa which traces its origin from the city of davanagere in karnataka, india. the term "benne dose" in english language simply corresponds to butter dose. it is prepared by addition of generous amount of butter while preparing the normal dosa, and accompanied by coconut chutney. its batter is very different comprising a mixture of rice, dal, puffed rice, etc. and is prepared on wood fired pan. it is similar to masala dosa or set dosa but smaller in size, made out of rice batter and much more butter. it is served with liberal helpings of butter sprinkled on it. this makes the dish enticing in both flavour and aroma.some of the variants of the benne dose: benne khali dosa benne open dosa benne masala dosa

Breakfast

Benne dose

Davangere benne dose or butter dose is a type of dosa which traces its origin from the city of davanagere in karnataka, india. the term "benne dose" in english language simply corresponds to butter dose. it is prepared by addition of generous amount of butter while preparing the normal dosa, and accompanied by coconut chutney. its batter is very different comprising a mixture of rice, dal, puffed rice, etc. and is prepared on wood fired pan. it is similar to masala dosa or set dosa but smaller in size, made out of rice batter and much more butter. it is served with liberal helpings of butter sprinkled on it. this makes the dish enticing in both flavour and aroma.some of the variants of the benne dose: benne khali dosa benne open dosa benne masala dosa

Side, Snack, Appetizer

Bhadang

Spicy puffed rice snack

Side, Snack, Appetizer

Bhakarwadi

Bakarwadi in marathi & bhakharwadi in gujarati is a gujarati & maharashtrian traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in western states of gujarat and maharashtra in india. it was already popular before 1960 when these were not gujarat nor maharashtra state; they were both bombay state and both cultures added their own flavors in each other's recipes.

Side, Snack, Appetizer

Bhakri

Bhakri (bhākri, bhakkari) is a round flatbread (roti) often used in the cuisine of the states of gujarat, maharashtra, rajasthan, and karnataka in india. the bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness.

Drink

Bhang thandai

Milk with cannabis and spices

Main

Bharli vangi

Baby eggplants stuffed with a mixture of coconut, peanuts, amchur powder, jaggery, spices

Main

Bhindi bhaji

Curried and stir fried okra with spices

Main

Bhindi masala

Spicy okra curry

Main

Bhindi rice

Okra rice

Main

Bhopla bhaji

Stir fried red pumpkin with chili peppers, coconut, urad dal, spices

Main

Bhuna gosht

Mutton or goat curry

Side, Snack, Appetizer

Bhuna masala

Curry paste used as a base to make many different curries, for example, chicken bhuna masala, mutton bhuna masala

Side, Snack, Appetizer

Bhutte ka kees

Grated corn porridge cooked with ginger, chili peppers and spices

Dessert, Sweet

Bolinhos de coco

Small coconut confection

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili and boomla is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

Side, Snack, Appetizer

Bombay mix

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Side, Snack, Appetizer

Bottle gourd chutney

Calabash (; lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, new guinea bean and tasmania bean, is a vine grown for its fruit. it can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil, container, or a musical instrument. when it is fresh, the fruit has a light green smooth skin and white flesh. calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. rounder varieties are typically called calabash gourds. the gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers. the bottle gourd may have been carried from asia to africa, europe, and the americas in the course of human migration, or by seeds floating across the oceans inside the gourd. it has been proven to have been globally domesticated (and existed in the new world) during the pre-columbian era. because bottle gourds are also called "calabashes", they are sometimes confused with the hard, hollow fruits of the unrelated calabash tree (crescentia cujete), whose fruits are also used to make utensils, containers, and musical instruments.

Breakfast

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Side, Snack, Appetizer

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Main

Caldin

Mild coconut curry made with fish, shrimp, chicken, vegetables, mushrooms

Main

Capsicum besan subzi

Bell peppers stir fried with gram flour, spices and aromatics, serve with rice or roti flatbread

Side, Snack, Appetizer

Carrot paratha

Flatbread made with carrots

Drink

Chaas

Chaas (gu:છાશ chhash, hi:छाछ chhachh) is a curd-based drink popular across the indian subcontinent. in rajasthani it is called ghol, in odia it is called ghol/chaash, moru in tamil and malayalam, taak in marathi, majjiga in telugu, majjige in kannada, ale (pronounced a-lay) in tulu and laban in bengali. in indian english, it is often referred to as buttermilk.

Dessert, Sweet

Chakkara pongal

Pongal, also known as pongali or huggi, is an indian rice dish. in tamil, "pongal" means "boil" or "bubbling up". the two varieties of pongal are chakarai pongal, which is sweet, and venn pongal, which is savoury and made with clarified butter. pongal generally refers to the savoury venn pongal and is sometimes served for breakfast with vada and chutney. chakarai pongal is typically made during the pongal festival.

Side, Snack, Appetizer

Chakli

Chakli is a savoury snack from india. it is a spiral shaped snack with a spiked surface.chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). it has several variations, depending on the types and proportion of flours used. murukku, a similar snack typically made without the bengal gram flour, is also sometimes called "chakli". chakri is also a common nickname for "chakradhar," a name of indian origin.

Main

Chapli kebab

Chapli kebab or kabab (pashto: چپلي کباب) is a pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. chapli kabab originally comes from the northern areas of pakistan, in particular peshawer, capital of khyber pakhtunkhwa province. the pekhawri chapli kabab is made with beef and is a popular street food throughout khyber pakhtunkhwa and other parts of pakistan, as well as in eastern afghanistan. it can also be found in some parts of bangladesh and india.originally made with beef in peshawar, it can now be found with chicken and lamb as well. depending on region, chapli kabab recipe has evolved, adding regional spices to it. but in peshawar, chapli kababs are still prepared with minimum ingredients. chapli kababs are broadly consumed in dhaka, bangladesh. but it is most popular during the time of eid-ul azha and in ramadan as part of iftar.in india, chapli kabab can also be found as street food in the cities of bhopal, lucknow, delhi and hyderabad; where muslims have a denser population.chapli kababs can be served and eaten hot with naan or as bun kebab.

Dessert, Sweet

Chawal ki kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Main

Chawli bhaji

Cowpea or amaranth greens with spices, curry leaves, also refers to green beans with chickpeas, coconut and spices

Dessert, Sweet

Chhena kheeri

Chhena kheeri (odia: ଛେନା ଖିରୀ) is a sweet dish originally from coastal odisha in eastern india.

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Side, Snack, Appetizer

Chicken lollipop

Chicken lollipop is an hors d'oeuvre popular in indo-chinese cuisine. chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. it is usually served hot with szechuan sauce.

Main

Chicken sukka

Mangalorean chicken sukka or kori sukka/kori ajadina(tulu) is an indian dish of chicken native to mangalore and udupi region. the word "sukka" comes from hindi "sukha" which means "dry", sometimes also called as "kori ajadina". however it can be prepared in two variations dry and semi gravy.

Main

Chicken thali

Thali (meaning "plate") or bhojanam (meaning "full meal") is a round platter used to serve food in south asia, southeast asia and the caribbean. thali is also used to refer to an indian-style meal made up of a selection of various dishes which are served on a platter. thali is also used in south asia for ceremonial purposes.

Dessert, Sweet

Chigali

Chigali is a popular tangy tamarind treat usually made in southern india, especially in the state of karnataka. chigali is also referred to as imli ki goli in northern india. chigali has become popular in recent days when a company, havenow foodtech pvt. ltd., introduced it widely into indian fmcg market with a brand of "chicley"

Dessert, Sweet

Chiroti

Chiroti also known as chirote is a delicacy predominantly served in karnataka and maharashtra. it is also famous in parts of telangana state. specially in the districts of nalgonda. here it is known by the name pheni/peni. it is served as a dessert on special occasions such as a festival or a wedding. it's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. the outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.

Breakfast

Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Side, Snack, Appetizer

Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Side, Snack, Appetizer

Chole kulche

White pea curry served with kulche flatbread (wheat flour flatbread)

Side, Snack, Appetizer

Chorafali

Fried dough made from chickpea and black gram flour, seasoned with chili powder, mango powder, salt

Main

Chorizo pulao

Mixed rice with chorizo sausage

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Dessert, Sweet

Cocada

Cocada are a traditional coconut confectionery found in many parts of latin america. they are particularly popular in argentina, bolivia, brazil, colombia, chile, dominican republic, mexico, panama, venezuela and ecuador. they are oven baked but are served at room temperature to provide their chewy and soft texture. made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. they are often garnished with almonds, either whole or chopped. there are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. cocadas are mentioned as early as 1878 in peru.

Main

Cocido

Cocido (spanish: [koˈθiðo]) or cozido (portuguese: [kuˈziðu] (listen)) is a traditional stew eaten as a main dish in spain, portugal, brazil and other hispanophone and lusophone countries.

Side, Snack, Appetizer

Coconut chutney

Coconut chutney is a south indian chutney, a side-dish or a condiment, common in the indian subcontinent. the condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. coconut chutney is made with both red chillies or green chillies. it is served with dosas, idli, bajji, bonda, and vada. in karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

Main

Coconut curry

Curry with coconut and meat, chicken, fish, seafood, goat, vegetables, plantains

Dessert, Sweet

Coconut ice

Coconut ice (sometimes cocoanut ice) is a british confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy. it typically has a chewy, soft and mildly grainy texture; some versions are semi-hard. coconut ice is also available in south africa, some areas of australia and new zealand.pink food colouring is sometimes added, often on half of the sweet, resulting in pink and white colouration. this is done by layering the coloured mixture with a separate layer of uncoloured product, and then slicing the result into individual pieces. in modern versions, honey gelatin is sometimes also used as an ingredient.

Dessert, Sweet

Coconut ladoo

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Main

Corn cheese sandwich

Cheesy corn sandwich

Side, Snack, Appetizer

Corn flakes chivda

Spicy snack mix made with corn flakes, gram dal, roasted peanuts, cashews, chili peppers and spices

Main

Crab xec xec

Crab in a spicy curry with coriander, coconut, ginger, garlic, also made with prawns, clams, serve with rice or pao/pav bread

Side, Snack, Appetizer

Curd dosa

Rice, chickpea and curd flatbread

Side, Snack, Appetizer

Curry leaf chutney

Main

Dahi baingan

Eggplant and yogurt curry

Main

Dahi chicken

Chicken in yogurt- or curd-based curry

Side, Snack, Appetizer

Dahi misal

Warm chickpea chaat

Side, Snack, Appetizer

Dal baati

Daal baati is an indian dish of daal (lentils) and baati (hard wheat rolls). it is popular in madhya pradesh (especially in braj, nimar and malwa regions), rajasthan, maharashtra’s khandesh and vidarbha region, gujarat, and uttar pradesh. daal is prepared using tuvaar dal, chana daal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. the pulses or lentils are cooked together after being soaked in water for a few hours. first, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, ginger are added. there may be a sweet and sour version of dal in some regions. finally, the boiled daal is added and cooked. baati is a hard bread made up of wheat flour commonly known as aata. wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven or in an earthen stove. when the baati becomes golden brown in colour, it is greased with ghee and is then served with daal, rava laddoo, rice, pudina chutney, kairi (raw mango) chutney, garlic chutney, green salad with much onion, and fresh buttermilk.

Side, Snack, Appetizer

Dal bafla

Bafla are dough balls that are boiled before baking (in contrast to dal baati, which are only baked), serve with dal, desi ghee, ladoo

Main

Dal bhat

Dal bhat (hindi: दालभात, urdu: دال بھات, bengali: ডাল ভাত, gujarati: દાળ ભાત, marathi: डाळ भात, assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the indian subcontinent, popular in many areas of india, pakistan, bangladesh and nepal. it consists of steamed rice and a cooked lentil or other pulses stew called dal. it is a staple food in these countries. bhat or chawal means "boiled rice" in a number of indo-aryan languages. at higher elevations in nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in nepal. bhat may be supplemented with roti in nepal (rounds of unleavened bread). dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. it always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. recipes vary by season, locality, ethnic group and family. dal bhat is often served with vegetable tarkari or torkari (तरकारी in hindi, তরকারি in bengali) – a mix of available seasonal vegetables. it is also called dal bhat tarkari (दाल भात तरकारी) in nepali and bengali (ডাল ভাত তরকারি). a small portion of pickle (called achar or loncha) is sometimes included. in bengal (west bengal and bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Main

Dal bukhara

Creamy black lentil curry

Main

Dal gosht

Lamb and lentil curry, also made with mutton, goat, chicken

Main

Dalithoy

Dalithoy or daali toy is very simple and healthy soup made with split yellow lentils in the malvani cuisine of the konkan region of india. daali is the konkani word for daal or lentil.

Side, Snack, Appetizer

Dal ka paratha

Savory lentil flatbread

Breakfast

Dal ka paratha

Savory lentil flatbread