Thakkali Rasam\r\nWe liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.
mustard seed, coriander, cumin, lentils, tomato, turmeric, water, +cilantro
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It's a warm blend of steaming green gram lentils and fresh water fish.Always good for a filling Sunday lunch. Can be accompanied with British broth bread...
coriander, cumin, lentils, mustard seed, tomato, turmeric, water, +fenugreek seeds, +fish, +green chilies, +onions, +salt, +vegetable oil
A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory...
A quick and easy tomato dal from Hyderabad, India.
tomato, coriander, cumin, mustard seed, lentils, turmeric, +cayenne, +curry powder, +red chilies, +vegetable oil, +salt, +tamarind juice
When my DD was a teenager she went through a vegie stage and this was one of her favourites a very nice light curry. If you use tinned tomatoes you might...
tomato, cumin, coriander, mustard seed, turmeric, water, +chili powder, +zucchini, +vegetable oil, +onions, +salt, +tomato paste
A very good tasting and a medium spicy East Indian dish. Serve along with your main meal.
mustard seed, tomato, coriander, cumin, turmeric, water, +vegetable oil, +cilantro, +garlic, +ginger, +sugar, +mung beans, +salt
This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe....
coriander, cumin, mustard seed, tomato, turmeric, water, +bay leaves, +fish fillets, +garlic paste, +ginger, +vegetable oil, +red chilies, +salt, +shallot
lentils, water, tomato, cumin, coriander, turmeric, +vegetable oil, +onions, +bay leaf, +cinnamon, +ginger, +cayenne, +cloves, +salt
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From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.
coriander, cumin, mustard seed, tomato, turmeric, water, +butter, +cauliflower, +cayenne, +cilantro, +cinnamon, +peas, +garlic, +ginger, +salt
Adapted from 660 Curries, this is a great use for in-season, super frsh green beans and tomatoes. Not too spicy hot, but you can tweak that to your taste....
tomato, coriander, cumin, mustard seed, turmeric, water, +cayenne, +green beans, +cilantro, +brown sugar, +kosher salt
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