Abgoosht (Persian Lamb and Chickpea Stew)
A hearty Persian mutton, chickpea, potato, and tomato stew traditionally served as broth with a mashed meat-legume mixture.
Lentil Legume recipes
87 lentil legume recipes across every cuisine in the catalogue, with the full method on each page. Page 1 of 2.
Acarajé (Bahian Black-Eyed Pea Fritters)
A Bahian-style black-eyed pea fritter fried in dendê oil and served with a dried-shrimp onion relish.
Adas Polo (Persian Lentil and Raisin Rice)
A comforting Persian lentil rice with sweet raisins, dates, warm spices, and fluffy basmati rice.
Amritsari Maa Ki Dal
Maa ki dal is the Amritsari black gram dal, cooked long and finished with ghee rather than cream.
Andhra Mamidikaya Pappu
Andhra mamidikaya pappu is a tangy pigeon pea dal with raw mango, green chilli and a hot curry-leaf tempering.
Andhra Royyala Pappu
Andhra royyala pappu is a tangy pigeon pea dal with prawns, tamarind, onion and a hot curry-leaf tempering.
Andhra Tomato Pappu
Tomato pappu cooks pigeon peas with a large amount of tomato, thinner and sourer than a northern dal.
Ash Reshteh (Persian Noodle and Herb Soup)
A hearty Persian soup with herbs, legumes, reshteh noodles, and a tangy kashk finish.
Assamese Koldil Moong Dal
Assamese koldil moong dal combines roasted yellow mung with cleaned banana flower, mustard oil and gentle spices.
Assamese Omita Dal
Assamese omita dal is a light red-lentil dal with raw papaya, mustard oil and panch phoran for a gentle rice lunch.
Awadhi Dal Sultani
Awadhi dal sultani is a smooth pigeon pea dal enriched with milk, saffron, cream and a light dhungar smoke.
Awadhi Dhungari Dal
Awadhi dhungari dal is a creamy pigeon pea dal finished with cream and a brief clove-ghee charcoal smoke.
Bengali Cholar Dal
Cholar dal cooks Bengal gram sweet with coconut and raisins, a Bengali festival dish.
Bengali Macher Matha Diye Moong Dal
Bengali macher matha diye moong dal is roasted yellow mung simmered with fried rohu fish head for a nutty, savoury rice dal.
Bengali Tok Dal
Tok dal sours red lentils with raw mango, a Bengali summer dal served at the end of a meal.
Bihari Masoor Dal
Bihari masoor dal cooks red lentils thin and finishes them with a mustard oil tempering.
Boston Baked Beans
Boston baked beans slow-bake navy beans with molasses, brown sugar, mustard, onion, and smoky bacon until glossy.
Cachupa (Cape Verdean Hominy Bean Stew)
Cape Verdean Cachupa is a hearty hominy and cowpea stew with smoky sausage, cabbage, sweet potato, pumpkin, and a slow-cooked body.
Chettinad Vengaya Paruppu
Chettinad vengaya paruppu is a peppery pigeon pea dal with whole shallots and a fresh coconut-fennel paste.
Chicken Keema Dal
Chicken keema dal cooks minced chicken into the dal so the two finish together.
Classic Dal Tadka
Dal tadka cooks pigeon peas soft and finishes them with a tempering poured over at the end.
Dal Moradabadi
Dal moradabadi is a thin, soupy yellow mung dal served in a bowl and finished at the table with its own set of toppings.
Dal Palak (Spinach Dal)
Dal palak cooks split pigeon peas with spinach until the greens melt into the dal.
Dhaba Style Dal Fry
Dal fry cooks the dal into the masala rather than pouring a tempering over it, which is what separates it from dal tadka.
Egg Dal Tadka
Egg dal tadka drops boiled eggs into a finished dal, so it eats as a main rather than a side.
Enfrijoladas
Oaxaca-style enfrijoladas with corn tortillas dipped in a smooth black bean sauce and topped with queso fresco, crema, onion, and coriander.
Fabada Asturiana (Asturian Bean Stew)
A hearty Asturian-style bean stew with cannellini beans, Spanish chorizo, morcilla, and pork sausage.
Fakes (Greek Lentil Soup)
Fakes is a simple Greek lentil soup with brown lentils, tomato, bay leaf, oregano, olive oil, parsley, and red wine vinegar.
Fasolada (Greek White Bean Soup)
Fasolada is a Greek white bean soup with tomato, carrot, celery, oregano, olive oil, lemon, and parsley.
Feijoada (Brazilian Black Bean Stew)
A homestyle Brazilian black bean stew simmered with pork hock, smoked bacon, and linguiça calabresa.
Frijoles de la Olla (Mexican Pot Beans)
A simple foundational Mexican pot bean recipe with pinto beans, onion, garlic, bay leaf, and gentle seasoning.
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes plaki bakes giant beans in tomato, carrot, celery, garlic, oregano, paprika, olive oil, and parsley until creamy and saucy.
Ginisang Munggo (Filipino Mung Bean Stew)
Ginisang munggo is a Filipino mung bean stew with pork, tomato, garlic, onion, moringa leaves, and fish sauce.
Gujarati Rasawali Tuver Dal
Gujarati rasawali tuver dal is a sweet-sour pigeon pea dal with groundnuts, kokum, jaggery and a methi tempering.
Gujarati Vaghareli Moong Dal
Gujarati vaghareli moong dal is a quick yellow mung dal with mustard, cumin, curry leaves and lemon added off the heat.
Hyderabadi Khatti Dal
Khatti dal sours red lentils with tamarind, the everyday Hyderabadi dal.
Hyderabadi Murgh Dalcha
Hyderabadi murgh dalcha is a tangy chana dal and chicken stew with bottle gourd, tamarind and warm spices.
Jain Chana Dal Fry
Jain chana dal fry is a no-onion no-garlic Bengal gram dal with tomato, cumin and ghee while the grains stay distinct.
Jain Shahi Cashew Dal
Jain shahi cashew dal is a mild no-onion no-garlic mung dal enriched with cashew paste, milk, saffron and white pepper.
Jain Shahi Chana Dal
Jain shahi chana dal is a no-onion no-garlic Bengal gram dal with cashews, raisins and a tomato-ginger base.
Jain Trevti Dal
Trevti dal cooks three lentils together, made without onion or garlic.
Kashmiri Dal-e-Khaas
Kashmiri dal-e-khaas is a pale urad dal seasoned with fennel, dry ginger and mustard oil instead of onion or tomato.
Kashmiri Nadru Masoor Dal
Kashmiri nadru masoor dal is a whole brown lentil stew with lotus stem, mustard oil, fennel and dry ginger.
Katachi Amti
Katachi amti uses the strained water left from cooking chana dal, a Maharashtrian dish built on a by-product.
Khatti Meethi Gujarati Dal
Gujarati dal balances jaggery against tamarind, with peanuts left whole in the pot.
Khoresh Gheimeh (Persian Yellow Split Pea Stew)
A classic Persian tomato-based mutton stew with yellow split peas, dried lime, and crisp potato topping.
Koshari (Egyptian Lentil Rice Pasta Bowl)
Egyptian Koshari layers rice, lentils, pasta, chickpeas, tangy tomato sauce, garlic-vinegar drizzle, and crisp onions into a hearty street-food bowl.
Kuru Fasulye (Turkish White Bean Stew)
A comforting Turkish white bean stew simmered with onion, tomato puree, pepper paste, olive oil, and gentle spices.
Lasooni Dal Tadka
Lasooni dal tadka pours a garlic-heavy tempering over the dal at the end.
Louisiana Red Beans and Rice
Louisiana red beans and rice simmers cooked red beans with andouille, aromatics, herbs, and spices until creamy over fluffy rice.
Maharashtrian Khandeshi Dal
Maharashtrian Khandeshi dal is a spicy toor-urad dal with dark roasted onion-coconut paste and a red tarri oil layer.
Maharashtrian Kolhapuri Dal
Maharashtrian Kolhapuri dal is a bold pigeon pea and masoor dal with dry coconut, sesame and a red tarri oil finish.
Maharashtrian Mugachi Amti
Mugachi amti is a thin Maharashtrian whole mung curry, tempered with mustard and cumin in ghee.
Maharashtrian Sadha Varan
Sadha varan is plain Maharashtrian dal, cooked with turmeric alone and finished with ghee.
Mangalorean Sauthekai Tovve
Mangalorean sauthekai tovve is a light cucumber and pigeon pea dal finished with coconut, cumin and curry leaves.
Mercimek Çorbası (Turkish Red Lentil Soup)
A smooth Turkish red lentil soup with onion, carrot, cumin, pepper paste, and a bright lemon finish.
Mercimek Köftesi (Turkish Red Lentil Bulgur Balls)
A vegan Turkish snack made with red lentils, bulgur, pepper paste, herbs, lemon, and lettuce leaves.
Misir Wat (Ethiopian Red Lentil Stew)
Misir Wat is a thick Ethiopian red lentil stew built on sweet cooked onions, berbere spice, and lentils simmered until they collapse into the sauce.
Mutton Dalcha
Dalcha simmers goat meat with chana dal and bottle gourd, the Hyderabadi partner to biryani.
Odia Buta Dali
Odia buta dali is a mild chana dal finished with panch phoran, ginger and roasted cumin for an everyday rice meal.