A storecupboard spice pot with red and green lentils, chickpeas and coriander. Swap in different veg to this indian lentil dish-friendly curry, or add a can of chickpeas to make it chunkier.
Our fast, cheap and healthy vegetarian lentil curry, is comforting and full of flavour. It’s also low in fat and freezable for speedy midweek meals. An earthy spice pot that’s low in fat and calories. A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper. A star rating of 5 out of 5.
Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. A hearty budget meal of spiced red lentils with butternut and tomatoes. Eat all 5 of your 5-a-day in one delicious curry, served with brown rice and lentils. It’s healthy, vegan, gluten-free and provides vitamin C and iron, too. India is one of the most culturally diverse countries in the world, being a central hub for trade and commerce throughout the ages. It has a rich tradition of food inspired by the many people who have traveled through this beautiful land and those who have come to call it home. Hinduism is India’s main religion followed by Islam, Christianity, Sikhism, Buddhism, Zoroastrianism, Judaism, and the Bahá’í Faith.
Each of these religions and their people have had a significant impact on the country’s cuisine, merging it into one of the most colorful and flavorful cuisines of the world. Without further ado, I present 50 famous dishes from India that are sure to get your mouth watering and have you planning your next trip to this amazing country I call home. The humble Dosa is an ode to the unending love between the people of this country and rice. Dosa is the ever-popular South Indian breakfast of crispy crepes made with fermented rice and lentil batter. It is usually poured into a thin crispy crepe and served with a side of spiced mashed potatoes, lentil stew called sambar, and coconut chutney. The cakes are made by steaming a batter consisting of fermented black lentils and rice. Some of the new contemporary variations are button idli, tatte idli, sanna, rava idli, and masala idli.
Variations of this humble flatbread include ones stuffed with a spicy potato filling called Aloo Paratha. Modern renditions even include parathas stuffed with copious amounts of cheese. Parathas are usually served with mint coriander chutney, thick yogurt, and dollops of homemade butter. It is a versatile dish eaten during any part of the day. It is a common breakfast dish and is seasoned lightly with cumin and turmeric and mixed with boiled green peas and toasted peanuts. It’s a quick healthy meal to start your day and is usually accompanied with coconut or mint chutney and a dollop of curd. Sometimes it is eaten as a part of breakfast, or a midday or evening snack.
Originally an Ethiopian dish called Somerset, it is eaten during Easter to signify the Holy Trinity. It has spread its wings far and wide across the country, and many people fondly relish and enjoy the humble Samosa. It’s usually served with curd, or mint chutney, or a sweet date and tamarind chutney. You can find this lip-smacking dish at all food joints, be it local joints or restaurants, given its popularity with Delhiites. It is generally accompanied by a thick, cold glass of Lassi. It is usually eaten as a breakfast dish along with Idli or Dosa and served with a side of lentil stew sambar and coconut chutney.
As a breakfast dish, it is cooked as a thick porridge from dry roasted semolina. The most popular version with wide variations of upma is made with whole or refined ground semolina made out of durum wheat. It is believed that the Parsis have a love affair with eggs, as each of their traditional delicacies includes eggs in some form. They also do not limit eggs only to breakfast, as is typically done. This Akuri recipe is seasoned with onions, tomatoes, with heat from chilies, and creaminess of fresh cream. It is famous in Bombay or Mumbai because of the large Parsi community present there. It’s a simple yet sublime sandwich that many Indians hold close to their heart.