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Pulses and beans (68)

Beans and pulses are nutritious, economical and widely available. From iconic Rajasthani 'Daal Baati', to Andhra's 'moong dal pesarattu' to Punjabi 'karare chole', 'raungi', to Sindhi 'teen dal', our rich selection of bean recipes is sure to engage you.

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Ada/Adai

Recipe by: Susmita

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Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.

Asathum Aviyal

Recipe by: nirmalaj

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This is a delicious special occasion South Indian dish which everyone likes and personalizes in their own style. Hope you'll like my recipe.

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Balsamic French Bean Salad

Recipe by: GILSDORF

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This cool, crunchy French bean salad is great for a picnic or as a side to lamb and other meat dishes. Balsamic vinegar adds depth to the flavour.

Basic Houmous

Recipe by: TAZF18

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This basic recipe for the famous middle eastern snack, made with kabuli chane, is quick, easy and always delicious. And it's good for you too!

Bean Veggie Curry

Recipe by: Mona zac

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Serve with naan or chapatti.

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Beetroot, French Bean and Apple Salad

Recipe by: Jodi Larsen

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A brightly coloured salad that is easy and simple to make.

Beetroot Houmous

Recipe by: KIMBERLEE

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Very healthy and popular all over the world as a dip for veggies or sandwich spread, houmous or hummus is made with Kabuli chane, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

BISIBELE BHATH

Recipe by: Susmita

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This is the classic dish of Karnataka and is probably made in every home. I have eaten Bisibele bhath in many homes in Bangalore, and no two versions taste the same. This version is what I have liked the most. Do not be intimidated by the long ingredient list. The fresh ground bisibele bhath powder makes all the difference.

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Channa Daal Pillau

Recipe by: Priyanka

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This quick and easy recipe was shared by my friend Manesh Singh. He has been cooking professionally for years now and is coming up with a cookbook soon.

Classic Spanish Gazpacho

Recipe by: Azmina Govindji

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Cool and refreshing, this soup with its raw veggies, is 'health in a bowl'. Serve it as a light starter on a warm evening.

Cucumber Salad from Mexico

Recipe by: ECUADORITA

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Cool summer vegetables and fragrant spices make for a colourful salad!

DOSA PODI WITH GARLIC

Recipe by: Susmita

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This is a variation of the classic Milagai podi. My brother and I have always loved garlic, so my mother used to make this version of milagai podi for us.

Easy, Yummy Houmous

Recipe by: TAZF18

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This basic recipe for houmous or 'hummus' is quick and easy - you'll have no reason to buy it again!

Easy Veggie Samosas

Recipe by: pumbster

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A new style of samosas, these are filled with delish curried kabuli chane and baked, not fried.

Eggless Falafel

Recipe by: Jean Marie

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Here's a tasty, eggless version for Middle Eastern falafel. It goes great on pita bread with tzatziki or tahini sauce with spinach and tomato.

Egyptian Bean Breakfast

Recipe by: Beverly Estes

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Rich or poor, everyone relishes this healthy, filling dish for breakfast in Egypt. Give it a whirl! You may want to add some chopped hari mirchi to it.

Falafel In Curd Cucumber Sauce

Recipe by: Sean

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Kabuli chane balls seasoned with spices and fried into 'falafels'- the wildly popular middle eastern snack. Delicious served with cucumber sauce rolled up in a pita or chapati with tomatoes.

Fava Dip from Greece

Recipe by: Brenda Houghton

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Chane ki dal cooked the traditional Greek way into a rich and filling dip for chopped veggies or as a sandwich spread.

French Beans with Pine Nuts

Recipe by: ISBLESSED

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Quickly boiled beans seasoned with sauteed garlic and pine nuts. A simply flavoured and easy side dish that's great with pork.

GREEN IDLI CHUTNEY

Recipe by: Susmita

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This is a nice variation of the “white” idli chutney that is usually served with idli and dosa. The green comes from coriander leaves.