Dal – Dry split pulses used in Indian cuisine, which include pigeon pea, bengal gram, black gram, red lentils (masoor dal), green gram, mostly the outer shell is removed. It’s widely used to prepare side dishes and curries, and also added along with main course dishes like parata, rice etc to bring twist to them. Dals are also added in the preparation of batters for several main course dishes like dosa, idli etc. Dals are popular for their health quotient, and should be made a part of daily, balanced diet. A staple item of Indian cuisine, it’s equally favourable in all different cuisines available in the country. Normal dal, dal with vegetables or leafy vegetables, sambar etc are some of the common side dishes, thus forming an integral part of every vegetarian’s menu. Through this page, I shall provide links to a few recipes, where dal (of any type/types) have been used in the preparation of curries/side dishes.
Click the links to read….
- Padavalanga – Paripp Curry (Snake Gourd – Dal Curry)
- Dal – Prawns Curry (Paripp – Chemmeen Curry)
- Kosambari
- Dal Makhani
- Makhani Dal
- Churakka – Paripp Curry (Bottle Gourd/Lauki – Toor Dal Curry)
- Churakka Kadala Paripp Curry (Bottle Gourd Bengal Gram Curry)
- Paripp Curry (Dal Curry) – Method 1
- Palak Paripp Curry
- Dal Curry (Method 2)
- Dal Curry for Sadya (Paripp Curry)
- Dal – Prawns Curry (Paripp – Chemmeen Curry)
- Sambar – Recipe Method 1
- Sambar for Kozhikode Sadya
- Koottucurry
- Green Papaya – Dal Curry (Pacha Papaya Paripp Curry)
- Vadakkan Sambar (North Kerala Sambar)
- Paripp Katta
- Cheera – Paripp Thoran (Spinach – Dal Thoran)
- Grilled Paneer with Dal Sauce
- Groundnut – Dal Curry (Kappalandi Paripp Curry)
- Paripp Undakuzhambu (Dal Ball Curry)
- Peechinga – Paripp Ularth (Ridge Gourd – Dal Ularth)
- Tomato – Masoor Dal Curry
- Chakka Erisseri with Sambar Paripp
- Green Gram Spinach Curry (Cherupayar Paripp – Cheera Poricha Curry)
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