| DAL | ___ tadka (lentils and ghee dish) |
| BATI | Dal ___ (Rajasthani dish with wheat bread and ghee) |
| CORIANDER | Spice often cooked in ghee to make a tadka |
| PULSATES | Lentils and chickpeas got at and throbs (8) |
| SQUASH | Butternut"; gourd that can be pured for soups, curried with red lentils and coconut milk or roasted with cumin for warm salads and Buddha bowls (6) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| BOMBAYMIX | Spicy Indian snack including dried lentils and chickpeas (6,3) |
| IRON | Nutrient in lentils and liver |
| SMALLINTESTINE | Lentils and meats in different food processor (5,9) |
| LEGUMES | Lentils and soybeans, e.g. |
| SEEDS | Baits such as lentils and dari (5) |
| PULSE | Measured beat of beans, lentils and the like (5) |
| DOSA | South Asian lentil- and-rice dish |
| PARSNIP | Root vegetable often roasted with potatoes or served with puy lentils and watercress or grated into remoulade (7) |
| DHAL | Sauce used in East Indian cooking, comprising lentils and spices, is made from a mixed up dahlia without artificial intelligence! (4) |
| LEGUME | General name for a plant in the family that includes peas, beans, lentils and chickpeas (6) |
| TABLELINEN | Lentil and bean stew on napkins etc (5,5) |
| IDLI | Lentil- and- rice cake that might be served with chutney |
| NAAN | Bread that's often brushed with ghee |
| NAN | Bread that's often brushed with ghee |
