Each type of lentil—black, green, brown, red and yellow—has a unique flavor ... The arugula-esque flavor packs a punch and is ideal for salads, like this Wild Rice and Lentil Salad. Green lentils ...

Daal (lentils), potatoes, and rice are very common ingredients in a Bengali kitchen. This recipe is so popular, you could compare it to mac and cheese. At home, our Hindu family did not eat meat ...

Enjoy this version of dahl with brown rice, ... Serves 4. Ingredients: 2 cups dried yellow lentils, rinsed and sorted; 1 tablespoon olive oil; 1 onion, diced; 4 garlic cloves, minced; ...

An East India Company official stationed there in the 1840s described the locals eating a mixture of lentils and rice cooked with ghee and flavored with “pickled lime or stewed onions.” ...

Add the lentils and cook for another couple of minutes. Serve with rice or Naan bread. Posted 11 Mar 2009 11 Mar 2009 Wed 11 Mar 2009 at 10:52am , updated 16 Sep 2017 16 Sep 2017 Sat 16 Sep 2017 ...

1 cup raw rice. 1/4 cup moong dal or yellow lentils. 1500 ml full fat milk. 250 gms sugarcane jaggery. 100 gms cashews, unsalted. 100 gms raisins. 4 tbsp ghee ...