Home - By Category - Recipe - Vegetables Page 12 | August Page 1 | Reference Page 1

Indian Foodstuffs

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: INDIAN FOODSTUFFS
 Categories: Vegetables, August, Reference
      Yield: 1 Servings
 
           None
 
  (From Various Posters)
  
  Tandoor(i) is an earthern (?) oven btw.  The famous vegetarian items
  made with them are perhaps naan and 'tandoori' roti. Roti is a simple
  Indian bread which may also be known as chapati to some. Naan/roti
  with aloo mattar/panneer mattar/aloo palak etc. is a wonderful
  combination.
  
  > What are the hindhi names for the green (brown) lentils and orange
  lentils > commonly found in "Western" markets?
  
  i dont know about the green ones, but the red ones are masoor daal
  (sometimes spelled masur, and other variants).
  
  > Are the other types of lentils actually lentils or split peas? Are
  they > obtained from an Indian/Paki store?
  
  Mung daal is just split and hulled mung beans, the same little green
  jobs used for generic bean sprouts by the Chinese & others. Tuvar
  daal is also called toor daal, and comes in oily & non oily forms.
  They look similar to Western yellow split peas (a bit bigger, less
  brightly yellow, and flatter though).  In fact, i've seen some
  recipes which suggest substituting yellow split peas for tuvar daal
  if you cant get the real thing; won't taste exactly the same but it
  works. SO neither daal is a pea or a lentil, officially, just some
  more legumes. They should be readily available at any Indian or
  Pakistani store; mung beans may be available at SE Asian/Chinese
  groceries too, although maybe only the whole kind....
  
  Masoor Daal, split red lentils Urad Daal, a small white lentil
  normally used for making masla dosas. Chana Daal, garbanzo
  beans/chickpeas Toor Daal, oiled split peas
  
  >Masoor Daal, split red lentils >Urad Daal, a small white lentil
  normally used for making masla dosas. >Chana Daal, garbanzo
  beans/chickpeas
  
  True, but most of the time Chana dal (no, not China Doll ;-)) refers
  to a bean that looks a lot like split yellow peas, but a little
  bigger and yellower.  It tastes very different though. Often roasted
  and fried in small quantities as a spice.  No substitutes. Available
  in Indian stores.
  
  >Toor Daal, oiled split peas
  
  Not split peas, but rather a dal of its own.  Looks like split yellow
  peas, with kind of a dull yellow color. Used in sambar.A lot of
  Indians I know say it's their favorite basic dal, but I don't happen
  to like it. Also called Toovar Dal.
  
  Comes in oiled and nonoiled form.
  
  rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
MMMMM

Display Recipe for Import.