Lentil dishes

In Indian cuisine, dal (also spelled daal or dhal pronunciation: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

type of soup

dish from the South Asia made from rice and lentils (dal)

Koshary, kushari or koshari ( ) is Egypt's national dish and a widely popular street food. It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions. Sprinklings of garlic vinegar and hot sauce are optional.

Indian food

Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, lentils and meat. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek (in Turkey, Tajikistan, Uzbekistan, Azerbaijan and Northern Iraq); harisa (in the Arab world and Armenia); halim (in Afghanistan, Iran, West Bengal, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).

Mujaddara ( mujaddarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) is a dish consisting of cooked lentils together with groats, generally rice, and garnished with sautéed onions. It is especially popular in the Levant.

dish originating from the Indian subcontinent

popular rice dish

An uttapam, uthappam, oothappam, uthapam, utapam or uttappam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.

Turkish soup

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.

Rummaniyeh () is an Arab dish made from lentils and pomegranate juice. Its origins date back to at least the 10th century.

Indian dish of lentils and unleavened bread

Turkish cold dish (or meze) of "balls" of boiled red lentils, bulgur, green onions etc

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.

Swabian dish of egg noodles, lentils, and wiener sausages

Masaura, or masyaura (), are fermented, sun-dried vegetable balls made with a combination of one or several minced vegetables, together with black lentils. They originate in Nepal and are made by the Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was difficult in earlier times, masaura become an alternative source of nutrition. Masaura is fried in oil and made into a curry.

Sukiyan (or ' or ') is a fritter food made with pulses, jaggery and maida flour. Also called "Suguntalu", it is a popular food item in South Indian cuisines, and it is generally eaten as a breakfast, a side dish, or a snack. The lentils (mung beans) and jaggery are cooked, ground to form the stuffing, formed into the size of a ping pong ball, to finally deep fry in coconut oil / any other oil. This snack is also often found in small tea shops in the towns and villages of Kerala and Tamil Nadu.