Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.Red Kidney Beans in Gravy (Rajma Curry)By Yashodhara G.Rajma curry can be made from dried or canned kidney beans, or black beans. Soak dried beans in water overnight for 6-8 hours prior to cooking, unless a slow cooker is used. Serve as a side or hearty soup.Spiced Chickpea Curry (Chana Masala/Chole)By Yashodhara G.Chana masala, also known as chole, is a very popular spiced chickpea curry. Eat alone or with traditional leavened bread, bhatura. With a little planning, dried chickpeas can be soaked overnight and slow-cooked prior to adding spices - a crockpot is ideal.Spicy Legume & Vegetable Soup (Sambhar)By Yashodhara G.Sambhar is a South Indian dish, customized with a mixture of available vegetables. Serve with sooji idli, nariyal chutney, dosa, uttapam, vada, and more. Also delicious with rice, Indian breads, or as a stew.Whole Masoor Lentils (Kaali Dal)By Yashodhara G.This common kaali dal is made with the Indian version of whole masoor brown lentils - which are smaller, darker, and tastier.