Indian legume dishes

A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.

Indian dessert

Lentil and rice dish

Rājmā, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served over rice, in a meal called Rajma Chawal. It is a part of the regular diet in Northern India, Nepal and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.

North Indian dish

Avial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.

Kuḻambu (), is a tamarind-based curry in Tamil cuisine popular in Tamil Nadu and Sri Lanka that can include a variety of meat, vegetables, and in some cases, dal.

Indian dish of lentils and unleavened bread

Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.

Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and spicy vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. Virundhu Sappadu (typical Tamil feast) comes with a combination of b

Kerala dish

Dhansak (Gujarati: ધાનશાક, dhānśāk) is a popular Indian dish, originating among the Parsi community of Gujarat. It is made by cooking chicken or mutton with a mixture of lentils and vegetables. This is served with caramelised rice and fried onions. The dish was adopted during the British Raj into Anglo-Indian cuisine. A version of the dish has become a standard type of curry in the United Kingdom.

Koottukari or Koottu curry is a prominent dish in the sadhya of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.