…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…
…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…
…sed to prepare a khichdi does determine the taste of the finished product. Moong Dal is mainly used in preparing khichdi as it is a light dal/lentil and aids easy digestion. Plain moong dal khichdi is usually fed as the first solid food to toddlers and also to wean them from their only milk diet. Today’s recipe is Methi Moong Dal Khichdi. Methi/Fenugreek has medicinal and nutritive value especially in Ayurveda. It is important to eat piping hot kh…
…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…
…is very simple, easy & quick to prepare & a great combination too. Moong dal is very light on the stomach & easy to digest. This preparation is very refreshing & tasty too. I hope you will enjoy this as much as we do! 😀 Ingredients : 1 bunch fresh Methi (Fenugreek Leaves) 3 tbsps. Yellow Moong Dal (soaked in warm water for 5-8 mins.) 5 flakes fresh Garlic (crushed & finely sliced/grated) 3 fresh Green Chillies (finely ) 1 med….
…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…
…½ tsp. Salt Water as required Procedure for making the Puran (Sweet Chana Dal Stuffing): First, grind cardamom, nutmeg & aniseed to a fine pwd. Keep aside to use later. Wash the chana dal & boil with sufficient water in a pressure cooker upto 2 whistles along with oil & salt. Release steam immediately & strain out the extra water completely through a strainer. Reserve the strained water to prepare the amti later. Transfer the stra…
…he chopped mixed vegetables (potatoes, brinjal, red pumpkin )to the soaked dal & pressure cook till the dal is soft. Boil drumsticks separately & add to the dal to avoid getting mashed. Let the cooker cool slightly. Release the pressure if any & open the cooker. To the cooked dal & vegetables add chilli pwd., sambhar pwd., tamarind pulp, sugar, jaggery & bring to a rolling boil. Reduce heat & let it simmer for about 2…
…n… 😀 Ingredients : 1 cup Urad Dal (Black Lentils without skin) ¼ cup split Moong Dal (without skin) (optional) 1 tsp. fresh Ginger (peeled & grated) A pinch Hing (Asafoetida) Salt to taste Vegetable Oil for deep frying Water as required Procedure : Pick, wash and soak urad dal and moong dal in sufficient water for about 4 hrs. or overnight. Drain the lentils and grind them in a masala grinder to a fine, smooth and thick paste; using minimum wa…