'Delicious Dals from India' round up is here and I thank everyone who have sent in their entries that reiterated the diversity factor of Indian cooking.
Simple, nutritious yet delicious dals are created in Indian kitchens on a daily basis. Humble bean/legumes, fresh vegetables and flavorful spices that aid in digestion go into them and these home cooked delicacies vary from region to region. I tried to explore these myriad variations through this event and fellow foodies offered their support by sending in their favorite, home cooked dals.
As I expected, some of the entries were very novel to me and hope that the followers of this event may find them useful and interesting as well. I can't wait to try all these delectable dals in the coming days.
I must also mention the word 'dal' created some confusion among the people who tried to send in entries. The Hindi word 'Dal' happens to be a generic term used for the dried pulses and also to mean the cooked stews using them. While I was referring to the latter one, I got all kind of entries using dried beans including some sweets (mithai) / savories. I apologize for rejecting many of the entries that didn't fit the bill.
I also realized during this event that there is a very thin line between dals (the cooked stews) and subzis prepared with the dals (dried pulses). M convinced me that some entries that were considered as subzis (by me) might also fall under dal category since they are prepared with the same basic ingredients as dals and hence they also appear in the round up.
I have categorized the entries according to the bean group and have arranged them alphabetically for easy reference. Please click on the links to go to the respective posts.
(Dals prepared using Bengal gram/chana dal and chickpeas)
Manju Rajender's Mochakottai Kuzhambu
Pavithra Srihari's Horsegram Dal