68 dalt recipes

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Osas are classic South Indian dosas: thin, crisp rice-and-lentil crepes made from a naturally fermented batter of rice and urad dal. Vegan, gluten-free, and golden with lacy, reddish-brown edges.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

A crunchy no-cook snack mix of graham cracker squares, chocolate malt balls, banana chips, and honey roasted peanuts. Toss it together in 10 minutes for movie nights, road trips, or after-school munching.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

A very healthy dessert, malted milk powder, low-fat cheese, and very good chocolate, tasty and great.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

A frozen no-bake pie with crushed malted milk balls folded into vanilla yogurt and whipped cream on a graham cracker crust. Nostalgic malt shop vibes in every creamy, crunchy slice.