Lentils: the Backbone of South Indian Cuisine

 

India is a huge county with a population of over 120 crores. There are diverse cultures and religions which prevail in the country. Because of all the diversity, people in India have come up with different, and tasty cuisines that change every 100 km. Nearly every state has its own cuisine, and all the food is always loved by everyone.

South Indian cuisine is majorly influenced by 5 big states in the south Indian region. Tamil nadu, Telangana, Karnataka, Andhra Pradesh, and Kerala. South Indian dosa is one of the most widely consumed dishes in the entire world. Geography also matters in influencing the cuisine, as of course, the availability of spices and local ingredients do matter. Even the same Dishes in India change their style in different states.

South Indian cuisine has many famous main dishes, Side dishes, Snacks, Tasty desserts, and drinks. Whether it being a main dish or side, South India as a whole has a very common and important ingredient – Lentils. Most of the tasty dishes have some form of lentils used. These lentils are high in protein, and carbs and are extremely tasty!

Dosa and More, an Indian restaurant in Berlin, Germany has a huge variety of uniquely flavoured, yet traditionally cooked South Indian meals along with various other Indian cuisine dishes for all to try. 

Some of the most used lentils in South Indian Cuisine are –

1.    Red Lentils / Split Red Lentils – This is a protein filled lentil, which is one of the most common ingredients in the south Indian Kitchen. These lentils are cooked fast and have a mild, sweet taste. Used in many curries, soups, and even some salads, this Lentil is very popular and does not need prior soaking. Just cook for 10-20 minutes and the lentil is ready to eat. Some Popular Dishes that use Red Lentils – are Sambhar, Red lentil chicken and chickpea soup, Lentil Ragu, Red lentil sweet potato curry, and Red Lentil and coconut curry.

2.    Split Bengal Gram – Packs a Nutty flavour, this lentil is Deskinned and is just like a small chickpea. The Split Bengal gram is not even famous in South Indian cuisine, but most cuisines in India have this ingredient in the Important list. The most famous breakfast item of south Indian cuisine, Medu vada is made by using split Bengal gram. Masala vada, Rava vada, and Crispy chana dal are famous Split Bengal gram dishes.

3.    Split Black Lentils – Also known as Broken Urad dal, this is a staple ingredient in the cuisine, and has a strong flavour and an unusual texture. The protein packed lentils are used in many famous dishes in the cuisine. Dosa, Medu Vada, Urad dal with vegetable appe, Sabudana dosa, rice and urad dal Idli, and Sundal are famous dishes that contain Split black lentils. Enjoy some of these delicious lentil dishes in Germany at one of the best Indian hotels in Berlin, Dosa and More.

4.    Yellow pigeon peas – These peas are naturally high in protein and folic acid. These lentils also do not need to be presoaked and can go to your serving plate fast. Toor dal, pigeon pea dal, Kandi ginjala kurma, and Pigeon pea curry are some staple dishes that use pigeon pea as an ingredient.

5.    Bengal Gram – Kala chana in Hindi, this lentil is heavily used in making curries, and you can identify them as a dark variation of chickpea. These are high in protein and carbohydrates, so eating them makes you feel energetic and satiated. Kala chana sundal, masala curry, Kerela Kadala curry, Malvani Kala chana, and Dry Bengal gram are some staple dishes that use Bengal gram.

6.    Black eyed peas – These are softer than the other lentils, and also does not need to be soaked before cooking. There is a wide variety of curries in which black eyed peas are used, and they blend perfectly with the curries because of being soft. Chettinad Black eyed peas curry, Hot black eyed peas curry, Karamani Sundal, Vellapayar curry, and Spinach and black eyed peas sauteed are some tasty, and widely cooked black eyed peas.

7.    Kidney Beans – Known as rajma in Indian households, rajma is a very special lentil, and is consumed even on some special occasions. The most readily available lentil is very close to Indian hearts. You can purchase rajma in canned form and dry form too. Just make sure to boil rajma at over 100 Degree Celsius, Because it is toxic and can hurt you if consumed for a prolonged period. Rajma Sundal, Rajma masala, Rajma coconut curry, Rajma curry, Thambi beeye kolombo are some tasty dishes that will make you fall in love with this amazing lentil.

As all the above-mentioned Lentils are most used, many lentils which are tasty, aromatic, and even healthy. All Indian lentils are protein, carbohydrates rich along with the abundance in fibres and many other essential micronutrients. Get the most of the nutrients and flavours of these Indian dishes in Germany at Dosa and More restaurant.