…ut the most popular according to me would be khichdi. To be precise, Moong Dal Khichdi! There are so many types of khichdi with various combinations of rice & lentils. Not to forget several additions of vegetables too. A medley of rice and lentils… a one pot meal or a nutritious meal in a bowl is what khichdi is all about. In winter, it is a bowl of khichdi which gives you the much needed warmth. During the monsoons, it is this comfort food th…
…lovers there is always the delectable Methi Murg and a healthy Methi Moong Dal Khichdi for those who are recuperating and want to pep up their appetite or simply for the love of comfort food in a bowl. Today’s post is one of my favorites. I just love this Maharashtrian way of preparing it. My neighbors, many of our friends and even my Mum would always make this bhaji with whole leaves. It is only when we had a maid cum cook for a short while; when…
…wesome. Today’s recipe is Dal Tadka which is also popularly known as Tadka Dal/Dal Tarka, is healthy, hearty, beautifully textured, smoky flavored Indian preparation which is loved by many. Like most people who love dal, we too love it with Indian breads and rice but I love to eat it plain and savor the taste! The heady aroma of tempering/tadka when prepared at home is just mind blowing! I like to use some homemade ghee/clarified butter which lend…
Methi Moong Dal Subzi is delicious & healthy. Methi leaves(fenugreek) is a herb & has immense medicinal value. It is very good for digestion as it has high dietary fibre. The leaves & sprouts are also eaten cooked as a vegetable. The dried seeds are used as a condiment, spice & in medicinal preparations. It is popular in many cuisines worldwide. Even though it has a bitter taste & has a characteristicly strong smell, it is en…
…eep your focus right to achieve professional looking and tasting crispies. Moong Dal is light and good for digestion. Proper steaming of maida ensures you get super light, crunchy and perfect chaklis every time you make them. All the condiments used aids digestion, has cooling elements and adds good taste value. If you are familiar using a cookie press then it will be a breeze to pipe them out into spirals. However, first timers will not find it d…
…nd finally master the technique to get the perfect texture of the sabudana khichdi. Sabudana Vada and Sabudana Khichdi is very popular but quite a few savouries are also prepared and enjoyed by many who are familiar with it. Sweets, puddings and kheer are also prepared not only in India but also in quite a few countries in the world. Sabudana Khichdi and Sabudana Vada is usually made during fasts (vrat) at Mahashivratri, Ekadashi and Navratri. It…
…e suitable for maintaining optimum health and weight loss. Ridge Gourd and Moong Dal are made for each other as they are light and aid easy digestion. Turai/Dodka/Tori/Ridge Gourd has excellent cooling properties, is low in saturated fat and cholesterol, high in dietary fibre, has vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. You can make a dry subzi or a gravy and tastes good with rice and rotis. This vegetable with lentils…
…o normally refrain from eating methi will enjoy the taste as the flavor of methi is mild. Methi and Chicken compliment each other and is a winning combination. This preparation is a super hit with my family. Give it a try and you will be surprised to see it disappear within minutes! 😀 Ingredients : 500 gms boneless Chicken Breasts (washed & cut into pieces) 1 cup fresh Methi Leaves 2 med. Onions (peeled & sliced) 3 fresh Green Chillies (pa…
…are over cooked. Release steam & then open the cooker. Whisk till the dal is almost mashed. Add cream & curds to the dal & stir. Now heat oil/ butter in a pot/pan/wok/kadhai till hot. Add cumin seeds & let it splutter. Then add garlic paste & sauté till light brown. Add onions& sauté till golden brown. Add tomatoe puree, ginger & green chillies. Fry till tomatoes turn soft. Add turmeric pwd., coriander pwd., red chilli…
…n. Add grated ginger, chopped garlic & hing. Saute for a few mins. Next, add chopped tomatoes, a pinch of sugar & saute till tomatoes turn soft. Then add chopped palak & saute for a minute. Pour in the cooked dal. Mix well. Add some water if necessary; depending on the thickness of the dal you desire. Adjust salt to taste. Let the dal come to a boil then lower the heat & let it simmer for a few minutes. Take off the heat & garn…