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	<title>The Indian Curry Lovers Blog &#187; lentils</title>
	<atom:link href="http://www.sonzyskitchen.com/tag/lentils/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
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			<item>
		<title>Exploring Lentil- Bengali Kechudi (Lentil and rice gruel from West Bengal)</title>
		<link>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/</link>
		<comments>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 17:35:17 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[benali kechudi]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=133</guid>
		<description><![CDATA[The story of lentil would not be complete without mention of the eponymous “Kichdi”, the Indian rice and lentil combinations. I am sure there will be as many recipes of this preparation as the number of home cooks which clearly means that people love this easy to digest and easy to prepare recipe. 
The writings [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/exploring-lentil-bengali-kechudi-lentil-and-rice-gruel-from-west-bengal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dal Hyderabadi Keoti</title>
		<link>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/</link>
		<comments>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/#comments</comments>
		<pubDate>Wed, 12 Nov 2008 17:34:29 +0000</pubDate>
		<dc:creator>sherrie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[Dal Hyderabadi Keoti]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=131</guid>
		<description><![CDATA[The word “keoti” means a medley of lentils here and hope is a recipe of interest for the readers
of sonzyskitchen blog. One of the cousins of this lentil recipe is called Hyderabadi Saat Nizami
which is a blend of seven lentils and host of tempering. The difficulty of this lentil has forced me
to think of its [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/dal-hyderabadi-keoti/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lentil Series : Dal Tadka (Yellow Dal)</title>
		<link>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/</link>
		<comments>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/#comments</comments>
		<pubDate>Fri, 24 Oct 2008 03:21:41 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[dal tadka]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[north indian food]]></category>
		<category><![CDATA[yellow dal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=114</guid>
		<description><![CDATA[One of the most prominent lentil preparations which one can come across in any restaurant in India and abroad. Tadka is a generic term meaning tempering the lentil with the spices and herbs cooked in ghee or oil. The tempering also differ from place to place but the purpose remains the same, to impart the [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/lentil-series-dal-tadka-yellow-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lentil Series : Cholar Dal</title>
		<link>http://www.sonzyskitchen.com/lentil-series-cholar-dal/</link>
		<comments>http://www.sonzyskitchen.com/lentil-series-cholar-dal/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 03:20:20 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[lentils]]></category>
		<category><![CDATA[chana]]></category>
		<category><![CDATA[chana dal]]></category>
		<category><![CDATA[cholar dal]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=112</guid>
		<description><![CDATA[CHANA DAL (CHOLAR DAL IN BENGAL)
Made from split black/ horse gram, this dal will, more often than not, will be found on special occasions and festivals in West Bengal. In Bengal sugar is added to this recipe contrary to the natives of Bangladesh where it is equally famous. As this dal is heavy, asafetida is [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/lentil-series-cholar-dal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>King of Lentils : Dal Makhani</title>
		<link>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/</link>
		<comments>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 07:24:40 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[black lentil]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[dal bukhara]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal kumar]]></category>
		<category><![CDATA[mughlai]]></category>
		<category><![CDATA[mughlai biryani]]></category>
		<category><![CDATA[mughlai food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=108</guid>
		<description><![CDATA[Dal Makhani is a King of Lentils and a favourite of restaurateurs and gourmets to the extent that the menus would not be complete without its inclusion. The recipe also varies from region to region and restaurant to restaurant. This type of dal is cooked very slowly on low heat for hours before the flavor [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Role of Lentils in Indian Cuisine</title>
		<link>http://www.sonzyskitchen.com/role-of-lentils-in-indian-cuisine/</link>
		<comments>http://www.sonzyskitchen.com/role-of-lentils-in-indian-cuisine/#comments</comments>
		<pubDate>Sat, 18 Oct 2008 08:12:01 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black dal]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[dals]]></category>
		<category><![CDATA[dietary fibre]]></category>
		<category><![CDATA[types of dals]]></category>
		<category><![CDATA[urad dal]]></category>
		<category><![CDATA[yellow dal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=110</guid>
		<description><![CDATA[Indian is truly blessed to have so many preparation attributed to lentil. Even all regions of India do boast of several of the lentil preparations on its own or as in part with other ingredients. Also known as “Dal” or “Dahl”in Hindi, it is a bushy annual plant of the legume family and grows from [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/role-of-lentils-in-indian-cuisine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nutrition in Indian Food</title>
		<link>http://www.sonzyskitchen.com/nutrition-in-indian-food/</link>
		<comments>http://www.sonzyskitchen.com/nutrition-in-indian-food/#comments</comments>
		<pubDate>Wed, 20 Aug 2008 16:18:32 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[calories]]></category>
		<category><![CDATA[chapati]]></category>
		<category><![CDATA[combo platter]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[indian thali]]></category>
		<category><![CDATA[jeera]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[lemon rice]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[poori]]></category>
		<category><![CDATA[roti]]></category>
		<category><![CDATA[steamed rice]]></category>
		<category><![CDATA[sweets]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=41</guid>
		<description><![CDATA[Indian Cuisine &#8211; The Nutritional aspects by Kuntal Kumar
Traditionally India has never been so conscious about the nutritional breakdown but with general awareness level going up, most of the Indian dishes are coming under nutritional scrutiny. There has been effort by the Indian chefs to provide even the calorific breakdown of the Indian dishes in [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/nutrition-in-indian-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Indian Bread : Bhatura</title>
		<link>http://www.sonzyskitchen.com/indian-bread-bhatura/</link>
		<comments>http://www.sonzyskitchen.com/indian-bread-bhatura/#comments</comments>
		<pubDate>Mon, 14 Jul 2008 09:06:19 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[bhatura]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[chana]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[clarified butter]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ghee]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[maida]]></category>
		<category><![CDATA[naan]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/indian-bread-bhatura/</guid>
		<description><![CDATA[Bhatura is a fried indian bread made from refined wheat flour, typically served with chickpea curry.
Ingredients

 1 Kg. Maida flour
Sooji flour (Rava) 100 Grams
1 Spoon Baking Powder
2 Tbsp. Fat or Ghee
1 Cup Curd
Salt To Taste
Oil for Deep Frying

Method 
Mix all the Ingredients.
After Mixing, make a dough out of it.
Leave the Dough so that it can [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/indian-bread-bhatura/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Punjabi Recipe &#8211; Khatta Chana (Spicy Chickpeas)</title>
		<link>http://www.sonzyskitchen.com/punjabi-recipe-khatta-chana-spicy-chickpeas/</link>
		<comments>http://www.sonzyskitchen.com/punjabi-recipe-khatta-chana-spicy-chickpeas/#comments</comments>
		<pubDate>Wed, 25 Jun 2008 12:26:52 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[bhatura]]></category>
		<category><![CDATA[chana dal]]></category>
		<category><![CDATA[Chana Masala]]></category>
		<category><![CDATA[Chickpea]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[indian bread]]></category>
		<category><![CDATA[indian curry]]></category>
		<category><![CDATA[kulcha]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[naan]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/punjabi-recipe-khatta-chana-spicy-chickpeas/</guid>
		<description><![CDATA[Khatte Channe (Chholey, Chickpeas) is a typical Punjabi dish served with Pakwan, Matthhi, Bhatura or a Kulcha. There would be lot of variations to this, but this is the way my mom cooks for me.
Ingredients
# 250 gms. Chana Dal White
# 1/2 Cup Tamarind Pulp or Juice.
# 2 Medium Sized Onions
# 4 Tomatoes Sliced
# 3-4 Green [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/punjabi-recipe-khatta-chana-spicy-chickpeas/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lentil Stock is good for the plants</title>
		<link>http://www.sonzyskitchen.com/lentil-stock-is-good-for-the-plants/</link>
		<comments>http://www.sonzyskitchen.com/lentil-stock-is-good-for-the-plants/#comments</comments>
		<pubDate>Tue, 24 Jun 2008 12:25:27 +0000</pubDate>
		<dc:creator>sonzy</dc:creator>
				<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[dals]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/lentil-stock-is-good-for-the-plants/</guid>
		<description><![CDATA[Home Improvement : Lentil Stock is good for plants !
  a. Use the water used for washing dals and rice to water the                plants. This water is very rich in nutrients and acts as a fertilizer.
b. Remove yellow food [...]]]></description>
		<wfw:commentRss>http://www.sonzyskitchen.com/lentil-stock-is-good-for-the-plants/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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