Simran Rajpal
A savory pancake, masoor dal chilla is crafted from a batter comprising soaked and ground red lentils mixed with aromatic spices like cumin, coriander, turmeric, and green chilies.
Similar to masoor dal chilla, moong dal cheela is made from ground split green lentils and seasoned with ginger, onions, and fresh herbs such as cilantro.
Dal paratha is a stuffed flatbread filled with a spiced mixture of cooked lentils, onions, and aromatic spices like garam masala and amchur, enclosed in whole wheat flour dough.
A traditional Gujarati breakfast dish, dal dhokli combines toor dal, tomatoes, and a blend of spices including mustard seeds, cumin, and asafoetida.
Dal idli is a variation of the classic South Indian idli, where lentils, typically urad dal, are combined with rice to create a fermented batter.
Besan chilla features chickpea flour, known for its high protein content and gluten-free nature, although it's not directly made from lentils.