can anybody with good Indian cuisine knowledge suggest me a few types of beans i can use for making dal.?
i am curious if it is completely alright to use locally available beans(navy, broad,) for Indian cuisine. kindly help
Toor dal (called tuvar dal (Gujarati), arhar dal (in Uttar Pradesh & Bengal) or togari bele (Kannada), kandi pappu (Telugu), tuvara parippu (Malayalam) or tuvaram paruppu in (Tamil)) – yellow pigeon peas; available either plain or oily
Chana [...]