(From Various Posters)
Tandoor(i) is an earthern (?) oven btw. The famous vegetarian items made with them are perhaps naan and 'tandoori' roti. Roti is a simple Indian bread which may also be known as chapati to some. Naan/roti with aloo mattar/panneer mattar/aloo palak etc. Is a wonderful combination.
> What are the hindhi names for the green (brown) lentils and orange lentils > commonly found in "Western" markets?
i dont know about the green ones, but the red ones are masoor daal (sometimes spelled masur, and other variants).
> Are the other types of lentils actually lentils or split peas? Are they > obtained from an Indian/Paki store?
Mung daal is just split and hulled mung beans, the same little green jobs used for generic bean sprouts by the Chinese & others. Tuvar daal is also called toor daal, and comes in oily & non oily forms. They look similar to Western yellow split peas (a bit bigger, less brightly yellow, and flatter though). In fact, i've seen some recipes which suggest substituting yellow split peas for tuvar daal if you cant get the real thing; won't taste exactly the same but it works. So neither daal is a pea or a lentil, officially, just some more legumes. They should be readily available at any Indian or Pakistani store; mung beans may be available at Se Asian/Chinese groceries too, although maybe only the whole kind....
Masoor Daal, split red lentils Urad Daal, a small white lentil normally used for making masla dosas.
Chana Daal, garbanzo beans/chickpeas Toor Daal, oiled split peas
>Masoor Daal, split red lentils >Urad Daal, a small white lentil normally used for making masla dosas. >Chana Daal, garbanzo beans/chickpeas
True, but most of the time Chana dal (no, not China Doll ;-)) refers to a bean that looks a lot like split yellow peas, but a little bigger and yellower. It tastes very different though. Often roasted and fried in small quantities as a spice. No substitutes. Available in Indian stores.
>Toor Daal, oiled split peas
Not split peas, but rather a dal of its own. Looks like split yellow peas, with kind of a dull yellow color. Used in sambar.A lot of Indians I know say it's their favorite basic dal, but I don't happen to like it. Also called Toovar Dal.
Comes in oiled and nonoiled form.
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