Asparagus Paruppu Usili (Asparagus with Crumbled Lentils)

Paruppu usili is a side dish popular in Tamil Nadu where lentils (toor dal and chana dal) and vegetables are served together. Dal is soaked and then ground coarsely with spices. It is then made into round balls and cooked by steaming and then crumbled along with cooked vegetables. Here, instead of steaming, dal is cooked by stir-frying in oil, after seasoning with mustard, cumin seeds, chana dal, urad dal and curry leaves. When dal is half done, chopped asparagus is added and then both are cooked together.
Recipe Courtesy: Food for 7 Stages of Life

Jaisalmeri Kala Chana (Black Chickpeas in Yogurt Gravy)

A kala chana recipe from Jaisalmer, Rajasthan. Cooked chickpeas is simmered in a yogurt-chickpea flour (gram flour or besan) gravy along with other spices. Serve with roti, naan or chapathi.
Recipe Courtesy: Chitti's Kitchen

Kadala Curry (Chickpea in Coconut Milk Gravy)

Chickpea curry can be made in different ways. In this version cooked chickpea is simmered in a coconut milk gravy. A very delicious dish that goes with puttu, appam, idli, dosa or any kind of bread you can think of.
Recipe Courtesy: Sarah's Vazhayila

Gujarati Kadhi (Yogurt Chickpea Flour Gravy)

Kadhi is a North Indian delicacy and there are regional variations in recipe. I loved this side dish from Gujarat. It is made by simmering yogurt and chickpea flour (besan or gram flour) along with other spices and jaggery. I reduced the amount of jaggery not wanting to make it too sweet. Traditionally, this kadhi is served with khichdi but it could also be served with plain rice or pulav.
Recipe Courtesy: Parita's World

Mixed Sprouts Stir-fry (Thoran)

This is a nutritious dish which could be served as a snack or side dish with rice or roti. Sprouts of green gram (moong), azuki beans (red chori), black chick pea and fenugreek are used for making this stir-fry.
Recipe Courtesy: Yummy O Yummy

Also participating in The Well Seasoned Cook's MLLA # 30

Varutharacha Kadala Curry (Chickpea Curry in Roasted Coconut Gravy)

This is Kerala style chick pea curry where the gravy consists of roasted coconut and other spices. Traditionally served with puttu (steamed rice flour), this versatile curry could be served with rice, appam, idiyappam or any type of Indian bread.
Recipe Courtesy: Yummy O Yummy

Padavalanga Parippu Thoran (Snake Gourd n Lentil Stir-Fry)

The lentil used for this thoran is kadala parippu or chana dal (split chickpeas without skin). This is the first time I'm trying this combination and loved it.
Recipe courtesy: Welcome to Yum World

Kootu Curry (Chickpeas, Raw Banana and Elephant Yam with Coconut)

Kootu curry is one of the dishes that is served during traditional Kerala sadya (feast). It is a mixture (kootu) of 'black' chickpeas, elephant yam (chena or suran) and raw banana (plantain) with ground coconut and spices. One special feature of this curry is the use of ground peppercorn (black pepper). I used black pepper for grinding with coconut as well as for tempering. Another feature of the curry is tempering with fried coconut towards the end.
Recipe courtesy: Adukala Vishesham