Vegetable Upma
…gain a matter of personal preference. To enhance the nutritive value you can add vegetables of your choice and a mix of split skinless chana dal and urad dal. I sometimes like to use moong dal too….
Search Results: label/dal (49)
Doce de Grao (Goan Chonya Doce)
…ed) 1 tbsp. Ghee Liquid ghee – for greasing Procedure: Wash and soak chana dal in enough water for about 3 hours. Pressure cook the chana dal until soft with just enough water to cook it. Grind the soft dal along with the residual water if any, into a fine, smooth and thick paste. Transfer this paste into a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in the pressure cooker body. (I like to use the pressure cooker body as…
Sweet Dahi Vada
…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 water as possible. Transfer the prepared paste to a sufficiently large bowl and beat this mixture continuously with a wooden spoon or with your hands for about 2-3 mins. until the mixture is light and fluf…
Sannas
…separately for about 4 hrs. Drain & reserve the water. First grind the dal using very little reserved water to a smooth, thick & fluffy paste. Transfer the dal paste in a sufficiently large & deep vessel so that the batter has enough space to rise later. Then grind the rice & poha together with very little reserved water to a thick & smooth paste. Transfer this paste to the vessel containing the dal paste. Mix the paste well wi…
Vhonn
…hana Dal (soak overnight) Salt to taste Procedure : Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy). Grind the coconut with enough water & strain to extract thick & thin coconut juice. After the first extract, add some water to the coconut residue & extract juice. Drain the soaked rice & grind with some water till you…
Super Soft & Spongy Idlis
…ste Water as required Procedure : Pick, wash, soak boiled rice & urad dal separately in sufficient water for about 6 to 8 hours. Soak methi seeds along with the rice. First grind the dal to a fine, light & fluffy paste & then grind the rice in the same grinder to a smooth paste, use water sparingly. Both the batters must be sufficiently thick but of pouring consistency. Pour both the batters in one sufficiently large container after…
Topi Dosa
…taste Vegetable Oil/Ghee as required Method : Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately. Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/dekchi. Add salt to taste & water to thin the batter to a dropping consistency. Do not thin the batter too…
Crispy Golden Masala Dosa
…tely. Wash & soak rice with methi seeds in sufficient water. Soak the dal & rice for about 4 hrs. Grind the soaked dal first & then the rice in a grinder/blender to a fine & smooth paste. Transfer the pastes to a sufficiently large pot/bowl/dekchi & mix it together. Add salt to taste & just enough water to the batter to make a thick pouring consistency. Stir well & keep aside in a warm place to rise & fermen…
Methi ani Batata Bhaji/ Fresh Fenugreek & Potatoes
…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…
Tomato Pepper Rasam
…their own special mix of rasam powder. You can use various combinations of dal, dry spices and fresh herbs to make your very own tantalizing cuppa of steaming hot rasam. This recipe is very popular in my home especially in the cold winter months and during the rainy season. We are having heavy rains here and it is time to relish and keep warm with soups. To face the chill and pump up your vitamin C, here is a tangy bowl of Tomato Pepper Rasam! 🙂 C…