Dazzling Dals – Roundup of Delicious Dals

Dals a rich source of protein and a must in Indian Cuisine. Many family have this as a daily food and many cannot imagine not finishing their lunch or dinner without Dal or rice. This month at Blogging Marathon one of the theme was Dazzling Dals. So we a group of bloggers dished out some of the best dal’s we thought of. You would be amazed on how the recipes differ in taste, texture by some simple additions of coconut or ginger or jaggery. So give a bit of twist to your daily dal’s by checking some different variations in the recipes below.

So here I am doing my first round up i.e. compiling the list of amazing dals which are from different parts of India. Check out below for individual recipes and we will be happy to hear if you try out any one this.




Archana from The Mad Scientists Kitchen dished out dal using healthy Palak

Palak Kuttu/Keerai Mulagootal/Keerai Kootu
Dal Palak| Skinless Green Gram with Spinach
Amti/ Tur Dal Amti/ Toor Dal Amti

Jyoti Babel from Jyoti’s Pages made a few comforting yet rich dals

Restaurant Style Dal Tadka Recipe
Chana Dal Recipe
Rajasthani Panchmel Dal Recipe 

Pavani from Cook’s Hideout made some South Indian Style

Mysore Kuzhambu (Vegan Recipe)
Kerala Style Dal (Parippu) Vegan Recipe
Mysore Kuzhambu (Vegan Recipe)

Priya from Priya’s Versatile Recipes did put some North Indian Dals

Dhaba Style Dal Fry/Punjabi Dal Fry
Dal Lucknowi/Lucknowi Dal/Awadhi Dal
Maa Choley ki Dal/Langarwali Dal/Amritsari Dal

Rafeeda from The Big Sweet Tooth gave a twist with additions of Shrimp & Chicken

MURINGAKAAYA CHELLI PARIPPU CURRY ~ MALABAR DRUMSTICK LENTIL CURRY WITH DRIED SHRIMP

KOZHI MUSUMAN | WHOLE CHICKEN IN CHANA DAL SAUCE

Srivalli from Cooking 4 all Seasons posted some lip smacking dal’s

Dal Tadka Restaurant Style
Rajasthani Moong ki dal
How to make Maharashtrian Amti

Usha from My Spicy Kitchen made a dal using Instant Pot and Methi

Instant Pot Dal Tadka ~ Pigeon Peas Dal
Panchmel Dal – Flavorful Five Lentils Dal
Methi Palak Dal ~ Vegan Indian Lentil Stew

Varada from Varada’s Kitchen gave your tastebuds a spicy yet comforting taste with

Spicy Tomato Dal
Mixed Dal Ambti
Mixed Vegetables Dal

And lastly mine from CookwithRenu with additions such as Brocolli in Dal

Brocolli Toor/Arhar Dal/Indian Lentil Soup
Char Dal (Mixed Dal)
Masoor Dal/Brown Lentils/Kali Masoor ki Dal

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BeetRoot and Dates Energy Bites

This is my first post for Food Bloggers Recipe Swap club. Every month or every 2 months we are paired by our group moderator Amber, against a blogger and then we need to find a recipe from the other bloggers blog, which we would love to do and then remake it.It can be same or with your changes. This month I was being paired with Mayuri Patel who blogs at Mayuri Jikoni’s. She has a versatile collection of vegetarian recipes. Her blog is a mix of recipes around the world. A little about her her:

1. Where does she live:.

I’m born in Kenya, have lived for a few years in India and have been living in  the sunny coastal town of Mombasa for the past 35 years.

2. Why do you blog

Several reasons. Even before I was blogging I would constantly get requests to share some of my recipes. When I stopped working as a teacher, I didn’t know what to do as I’m not the kitty party or coffee with women type of person. In the meantime, I got introduced to what a blog is by my cousin as she was writing one about her travels. So that gave me an idea to start a blog. A great way to share recipes with family. Also I thought this is the best way to record some of the traditional recipes I learnt from my mum, mother in law and my aunt.My daughter then encouraged me to let the world see my blog. Since then there’s no looking back.


3. Your hobbies and your role model

My hobbies are reading fiction books, watching movies especially Hindi movies and doing charity work through Lions Club. 

I learnt cooking from my mum, my aunt and my mother in law, all fantastic cooks. I also learnt how to incorporate International Cuisine into a Vegetarian style from Tarla Dalal.As to role models in general there is no one person in particular. I draw my inspiration from women I know either from my family or friends. I like to emulate their strong virtues. 

4. What is your goal towards blogging 

Food Blogging is more of a hobby and gives me great pleasure so at the moment have no fixed goals as such. It’s through blogging that I’ve learnt and still learn much about different cuisines, about technology and have made so many blogger friends. Having said that my husband and kids would like me to publish a recipe book. God willing that will happen in the near future

So you can see that she is quite an inspiration and I really appreciate her. Do check her blog for some wonderful vegetarian/vegan recipes.

When I read that I was paired with Mayuri, I was elated as I already had a few recipes from her blog bookmarked. Now the difficult task was to choose from one of them. I decided to make this quick, simple and yet so healthy, Beetroot Energy Balls. Not one ingredient in this dish is unhealthy. I am glad I choose this. All my family was in love with this one. My 8 yr old son was eating beetroot and dates and that too he was asking me If he can have more of that beetroot thing. He eats beet Root in disguise form in my Beet Root Puris, Beet Root Paratha’s, but it’s difficult to give him dates. So mission accomplished. All the energy bites are over and he has asked me to make more :-). I did roll this into 3 different coating of cocoa powder, chocolate vermicelli and flax seeds. The chocolate vermicelli did win as it gave a perfect kick to the cocoa and the orange inside the BeetRoot & Dates energy bites. It is also a good substitute for your sugar craving after lunch or dinner. Thank you Mayuri for such a wonderful and healthy recipe. I hope I did justice to this.


So here goes the recipe:

Ingredients

  • 1 Medium sized  (approximately 1/2 Cup) Beetroot peeled, cooked and roughly chopped
  • 1/2 Cup Oats
  • 3/4 Cup Pitted and Roughly Chopped Dates (Original recipe called for 1/2 cup)
  • 1/4 Cup almond flakes
  • 3 tablespoon unsweetened cocoa powder
  • 2 tablespoon Honey or Maple Syrup
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon orange zest (Grated orange rind, only the orange part).
  • a pinch of salt


For Coating

  • 1 tablespoon cocoa powder
  • 1-2 tablespoon flax seeds
  • 1-2 tablespoon chocolate vermicelli (Chocolate shavings)
Other options are seed mix, chopped pistachio, desiccated coconut


Preparation

  1. Dry roast the oats in a pan on medium heat for 2-3 minutes, stirring continuously. Be careful else the oats might burn.
  2. Once done keep it aside. In the same pan dry roast the almond flakes/Slivers for a minute of so. Be very careful, it gets done quickly.
  3. Let them cool a bit.
  4. Add the chopped beetroot, Dates and oats in a food processor. Process till roughly chopped.
  5. Now add the cocoa powder, almond flakes, vanilla extract, salt, orange zest and Honey.
  6. Process till you get a sticky mass.
  7. Now take around a tablespoon of the mixture and roll it with your hands to form a ball shape.
  8. If it sticks too much you can add oats powder or almond powder or the best would be to keep in the refrigerator for some time.
  9. Make balls of the remaining dough.
  10. Roll the balls with the choice of coating as desired. One can enjoy as is without any coating. I used flax seeds, cocoa powder and chocolate vermicelli. The original recipe called for Coconut , cocoa powder and seed mix.
  11. Refrigerate and serve. (I enjoyed 1-2 as is as was unable to control 😛 and it tasted awesome)
  12. Keep the remaining balls in fridge.


Chana Madra

So for the month of May the Shhh Cooking Secretly group(started by Priya of Priya’s Versatile Recipes) decided to explore the cuisine of Himachal Pradesh.

Himachal Pradesh is a multiregional, multicultural as well as multilingual state like other Indian states. Himachal is well known for its handicrafts. Pashmina Shawl is one of the products which is highly in demand all over the country. The day to day food of Himachalis is very similar to the rest of North India. Some of the specialties of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til(sesame seeds). (Source Wikipedia)

My partner Jagruti Dhanecha who blogs at Jagruti’s Cooking Odyssey, has a wonderful collection of lipsmacking pure vegetarian & vegan recipes. Her imagination and innovations can be seen in her recipes and pictures. Do check her blog out and I am sure you would be trying out a few recipes of her. So Jagruti gave me 2 secret ingredients and they were Chickpeas and Yogurt and as if I was waiting for her to give me that. I immediately decided to make Chana Madra. Madra is originally a delicacy that belongs to the chamba district of Himachal Pradesh. The dish mainly consist of chickpeas cooked in yogurt gravy and a few spices like cloves, cinnamon, cardamom, cumin, turmeric powder. Madra is one of the dishes that represents the food culture of Himachal Pradesh.

The Chickpea or Chick pea is a legume. Its different types are known as gram or Bengal gram, garbanzo or garbanzo bean or Egyptian pea. Its seeds are high in protein and are one of the oldest consumed crops in the world.  Chickpeas is packed with protein, vitamins and minerals. They boost digestion, keep sugar level stable, helps in weight loss and more. It’s a great source of plant based protein. There are a lot of recipes with chickpeas including the famous hummus, salad’s, the famous chole from India etc etc. 

When this cuisine was announced I was eyeing to make this recipe. This is quite similar to kadhi, but without besan and with the addition of Kabuli Channa. It comes out as a nice tangy curry which can be enjoyed with roti/naan or rice. The only thing I would do different in this is prepare it a bit thick as it is a thich gravy. So no more talking and coming to the recipe:

Chana Madra

Chana Madra

Chana Madra

Ingredients

  • 1 Cup Kabuli Chana 
  • 1 tablespoon Oil (Original recipe called for mustard, I used vegetable oil)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1 teaspoon Jeera (Cumin Seeds)
  • 3-4 Cloves crushed
  • 1 Black Cardamom Crushed
  • 1/2 inch Cinnamon Crushed
  • 2 Cups Curd
  • 2 teaspoon Coriander Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli powder (As per taste)
  • Salt to taste
  • 1 tablespoon Ghee
  • 2 tablespoon Coriander chopped (for garnish)

    Preparation    

    1. Wash the Chana and soak in 4-5 cups of water for 7-8 hours.
    2. Pressure cook the Chana with salt and enough water.
    3. Keep it aside to cool. 
    4. Prepare a mixture of Curd along with Coriander Powder, Turmeric Powder and Red Chilli powder along with 2-3 cups of water.
    5. In a heavy bottom pan, add Oil.
    6. Once the oil is hot add Hing and Jeera.
    7. Let the Jeera crackle. Once done add Cloves, Cardamom, Cinnamon.
    8. Stir fry for a few seconds.
    9. Now add the curd mixture and keep stirring in between. Do add enough water to the curd mixture as it should not curdle when added to oil along with masala’s.
    10. Once the curd and water mixture comes to boil add the Chana and let it cook for 10-15 minute on medium to slow. This will help it to mix it nicely.
    11. Add a tablespoon of Ghee to the final mix and garnish with Chopped Coriander.
    12. Serve with Roti/Naan or Rice.
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    2 Ingredients Mango Yogurt Smoothie

    I make Smoothies quite a lot. There are various reasons, first it is easier when you do not have time to sit and eat, have it ready in a glass or pack it with you and you can have it on your way to office or at your desk. Secondly it is for those fussy eaters who do not eat fruits. The smoothie have the benefits of both the Greek yogurt and the fruit. Third they can be used as a mid morning snack when you are a bit hungry and its not lunch time yet. So instead of grabbing some unhealthy stuff, better gulp down this healthy Greek yogurt Smoothie. Fourth consuming Greek Yogurt or yogurt after breakfast can help your bowel process faster than people who eat yogurt after dinner. So for those who have constipation problem try to eat this after breakfast in the morning. Fifth is my own invention :-). when I drink this smoothie or eat my breakfast bowls, I feel calm and relaxed. Probably because I love yogurt. Yes I simply love yogurt.

    I make various different recipes of smoothies with different fruits and vegetables and some vegetables like Spinach, Kale or Celery which I added after much thinking as the thought of this vegetables in smoothie deterred me. But to my surprise they added a lovely texture to the smoothie and definitely enhanced the taste. To start off with my smoothie recipes I am starting with a simple 2 Ingredients Mango Yogurt Smoothie. A common nickname of Mango is the king of fruits. Mango taste so good that we do not think beyond its sweet taste that they are abundant in vitamins, minerals and antioxidants that assure you good health. In India mango is consumed both riped and unriped and used in pickles, as a drink, in desserts etc. 

    Coming back to our recipe , I do not add sugar in my smoothies as I like to flavor it with the sweetness of the fruit itself, instead of white sugar or alternative forms. So it is best to use riper fruits in your smoothies so that it taste the best. I have used the Mango today and the mango is the one available here in local shops. It does not have a very dark colour like a typical alponso mango and hence my smoothie colour is not dark but on a lighter side.









    So here goes the recipe:

    Ingredients

    • 1 Cup Greek plain yogurt (or Strain normal Yogurt)
    • 1/2 Cup Mango chopped roughly
    • 1 Tablespoon finely chopped Mango for garnish

    Preparation

    1. Wash the mango and chop them roughly.
    2. In a blender simply blend the mango along with the Greek yogurt and you are done.
    3. Serve it as is or pack it in a bottle for your mid morning snack.
    PS: This can be done one day prior and kept in the refrigerator for those busy mornings.
    Other Greek Yogurt Recipe on my blog:
    5 min Healthy Greek Yogurt Breakfast Bowls
    5 min 4 ingredients Greek Yogurt Dill Dip

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    5 min 4 Ingredients Greek Yogurt Dill Dip

    Dill or Shepu as called in Marathi(Indian language) is a herb. Fresh and dried dill leaves are widely used as herbs in Europe and Central Asia. They are used as a toppings in soups, mixed with curd, sour cream or as a topping for boiled potatoes covered with butter. One can even prepare dill butter by mixing butter with Dill. Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in manufacturing of soaps. Dill has many benefits like it promotes digestion, prevents Insomnia , reduce menstrual cramps, reduce depression.

    In India dill is prepared as a bhaji (vegetable) and is traditionally given to mothers immediately after childbirth. It is also used as a mukhwas or an after meal digestive. To be true I never liked Dill as it has a strong flavor. I wanted to try this yogurt Dill dip since long but was very apprehensive of the taste. So I finally decided to give this a try in my 3 day Blogging Marathon series on Pick one protein Rich Ingredient, where I opted for Greek Yogurt. I have listed benefits of Greek Yogurt in my earlier post on 5 min Healthy Greek Yogurt Breakfast Bowls.

    Since Greek Yogurt has a dense, slippy but soft texture, it makes it easy to be a substitute for whipped cream or even butter at times. Hence I decided to make a dip with this which I can enjoy as a spread or just with salads. With this dip I was really not sure how will lemon juice and Greek Yogurt work as I never added lemon in yogurt. The recipes I read called for some chopped lemon, but I used zest of lemon (The outer covering only the yellow part) which is more strong. But I gave it a go. On your first bite you will feel the kick of the lemon and the Dill, if not used to Dill, but later on you will like it. I truly enjoyed it with salads and my Mix Lentils and Beans Pancake. Even my husband was doubtful in the start, he told me I don’t want when he asked the ingredients list, as to Dill, and in addition yogurt with lemon, a clear no. I offered him to taste a bit and then it was all finished :-). This works as a good spread and an alternative to butter or cheese spread and healthy.

    So here goes the recipe

    Ingredients

    • 1 Cup Greek yogurt
    • 1 tablespoon of freshly chopped Dill leaves
    • Zest of 1 lemon
    • 1/2 tablespoon lemon juice
    • Black pepper to taste (I used around 1/4 teaspoon)

    Preparation

    1. Wash and chop the Dill leaves.
    2. Add the freshly grated zest of lemon and the lemon juice. (For the zest only take the yellow rind. Do not take the white or it will go bitter)

    3. Add pepper and give it a nice mix. You are done.

    4. Eat it with salads or as a spread on pancakes or breads. 

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    5 min Healthy Greek Yogurt Breakfast Bowls

    I call this as my fruit custard. I can have this anytime of the day for my breakfast or for my lunch or simply as a dessert. I simply add whichever fruits I have to a bowl of Greek yogurt, top it up with some seeds, nuts and honey and you are sorted. A Healthy and a filling breakfast, plus light on the tummy as it is packed with probiotics. Probiotics are healthy bacteria that help boost our immune system and help us in stomach pain and diarrhea.

    Greek yogurt is yogurt that has been strained to remove most of its whey, resulting in thicker consistency than unstrained yogurt, while preserving its taste. It has more protein than milk which is essential for your body and specially if you are a non meat eater. It’s a great source of calcium. It has a higher protein content than normal yogurt, which helps improve body health. Greek yogurt is one of the healthy food for those who run low carbohydrate diets. Sugar content in Greek yogurt is lower than ordinary yogurt. Greek yogurt also has less sodium content than normal yogurt.

    I generally top the Greek yogurt with whichever fruit I have. Mostly berries like Strawberries, Blueberries, Raspberries and Blackberries. To talk about health benefits of berries they are loaded with Vitamin A, Vitamin B9 , folate, Vitamin E, Vitamin, Vitamin K , Iron, Potassium, Magnesium. These nutrients help in improving memory, eyesight, reduce inflammation , anti-aging  etc. In short they are a super food. Similarly seeds and nuts are loaded with different vitamins and minerals essential for our body. So in short I have a super food on my plate.

    Our theme in Blogging marathon for the next 3 days was to pick a protein rich ingredient. The moment I read protein rich ingredient, I decided to pick this simple and humble, my favorite Greek yogurt. Other recipe with Greek Yogurt if you like to check is Yogurt Parfait

    So here goes the recipe

    Greek Yogurt Breakfast Bowls

    Another way of serving

    Greek Yogurt Breakfast Bowls

    Ingredients

    • 1 Cup Greek yogurt
    • 1 Cup mixed fruits of your choice (I had apple, Black Berries, Blue Berries and Raspberry)
    • 1 tablespoon of nut mix (I had almonds and walnut)
    • 1 tablespoon seed mix (sunflower seeds, pumpkin seeds, Chia seeds, flax seeds)
    • 1/4 – 1/2 tablespoon Honey/Maple Syrup (Optional if your fruits are sweet, I sometimes add for a little sweet kick)

    Preparation

    1. Wash the fruits. Cut if required, add 3/4 of them in a bowl.
    2. Add the nut and half of the seed mix.
    3. Add the Greek yogurt
    4. Garnish the top with remaining fruits and seed mix.
    5. Drizzle honey and you are done. 
    6. Enjoy healthy, protein packed breakfast.
    7. Stay tuned for different varieties for Greek Yogurt Breakfast bowls and more protein rich dishes. 

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     Greek Yogurt Breakfast Bowls





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    Indian Style Sprouted Mung Bean & Mango Salad

    The mung bean also known as moong bean, monggo, green gram or mung is from the legume family and mainly cultivated in Asian countries is a high source of protein, fiber, iron and antioxidants. The best way to consume mung beans is to sprout them. Sprouting or germination is thought to improve the nutritional value of the beans and also makes it easier to digest. Also a cup of sprouted mung beans has much fewer calories. I have a post here on steps on how to sprout mung beans at home without any special equipment like a sprouter






    Mung beans can be added to soups, salads, stir fries, pancakes etc. Many people eat the sprouted mung beans or the soaked mung beans raw. I cook mine a little so that they are a little soft. When I do sprout mung beans I make a batch and store it in freezer, and add it to my soups, salads , pancakes , Indo Chinese dishes like fried rice, to add some crunch and nutrition to the dish. I also do make savory pancakes out of this. If you like check out my recipe for Mix Lentils and Beans Chila/Dosa/Pancake.


    So coming to the recipe for Indian Style Sprouted Mung Bean & Mango Salad, I make this salad simple but I do add some Indian chat Masala and some chopped green chillies to add to the flavor. The chat Masala along with the lemon adds a lovely taste and the green chillies add the hotness to the dish. One can skip the green chillies and even the chat Masala, but I would recommend using it. Since it is a season of mangoes I added a bit of green Mango (The raw ones) to add more flavour to the dish and create another version of my Sprouted Mung Salad.

    I am sharing this recipe for the first time with a group of food bloggers, Fantastical Food Fight, where the theme this month was Salad. So I decided to prepare this Indian Style Sprouted Mung Bean & Mango Salad.

    Other salad recipes on my blog:
    Kabuli Chana Salad/Chaat (Chickpea/Garbanzo Salad)
    Kala Chana Chaat/Salad (Kala Chana / Black ChickPea / Bengal Gram)

    Sprouted Mung Bean & Mango Salad

    So here goes the recipe

    Ingredients

    • 1 Cup Sprouted Mung Beans
    • 1/4 Cup of Pickled Diced/Chopped Raw Mango (see below on how to, or one can use plain raw mango)
    • 1 tablespoon of Pickled Mango Juice (replace by lemon, if using plain mango)
    • 1/2 Cup Cucumber Diced
    • 1/2 Cup Tomato Diced
    • 1/2-1 tablespoon Coriander Leaves roughly chopped
    • 1 green chilly chopped (Optional)
    • 1/2 teaspoon Indian Chat Masala

    Preparation 

    1. Chop the tomatoes and cucumber.
    2. For Pickled Mango, I have chopped the mango, added a bit of turmeric, red chilly powder and salt. This is kept in a jar in my fridge during mango season. It releases juices. I have used this juice instead of lemon. When I do not have this pickled mango I simply use lemon juice.
    3. I have added chopped green chilly as it gives a kick to the salad. One can skip this if required.
    4. Add the sprouts and the Indian chat masala and mix. Chat masala gives it a tangy and a required taste to otherwise not so interesting mung beans (if one feel).


    5. Sprouted Mung Bean & Mango Salad

    6. That’s it, you are done. You can refrigerate this for an hour so that the juices mix well with the sprouts or can enjoy immediately.


    Sprouted Mung Bean & Mango Salad




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    Sprouted Mung Bean & Mango Salad




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    Masoor Dal/Brown Lentils/Kali Masoor ki Dal

    Masoor dal is a brown skinned lentil that is orange on the inside. It is also knows as ‘Kali masoor ki dal’ and is a perfect protein food for vegetarians. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It can be relished with rice, rotis and even breads.

    Like its other family members it has a high protein and fiber content and helps in removing bad cholesterol from body. It helps energy levels by restoring calcium and iron content. (Source Internet)

    So for the third day of Dazzling Dals for Blogging marathon, I decided to make Masoor Dal as somehow I feel that this Dal does not get its importance :-). It gets hidden with respect to other Dal’s though it is rich source of essential nutrients, so lets get making some Masoor Dal. 

    This dal at my home is prepared a bit thick, again with a simple tadka of ghee along with tomatoes and a few masala’s. We enjoy it with our Indian Roti/Chapati (flat bread) or rice. Masala Papad is a must along with this dal for us. When I was a child we use to enjoy this Dal with Rice and a bit of sugar. I never liked sugar in my food or main meals but in this one it was a must.

    Did you check my other recipes of Dal
    Broccoli Toor/Arhar Dal
    Char Daal

    Masoor Dal/Brown Lentils/Kali Masoor ki Dal

    Masoor Dal/Brown Lentils/Kali Masoor ki Dal

    Masala Papad


    So here goes the recipe

    Ingredients

    Preparation 

    1. Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.

    2. There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
    3. In a pressure cooker, add ghee.
    4. Once hot add the hing and Jeera.

    5. Once Jeera crackles add the tomato puree.

    6. Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.

    7. Once the masala is cooked, add the soaked and washed dal.
    8. Add enough water and pressure cook it until done.



    9. If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
    10. Serve it hot with Chapati or Rice along with Masala papad.
    Masoor Dal/Brown Lentils/Kali Masoor ki Dal


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    Masoor Dal/Brown Lentils/Kali Masoor ki Dal






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      Char Dal (Mixed Dal)

      Coming to the second day of blogging, about Dazzling Dals for Blogging marathon, I decided to make this Mix Dal’s , we call it as char dal (4 Dal’s), which my mom makes often. It is similar to the panchmel dal except we make it using 4 dal’s i.e. Toor/Arhar, Mung, Chana and Urad. I have already spoken about what is dal’s in my earlier post of Brocooli Toor Dal

      Dal contains protein, water, carbohydrates and fat. They are low in calories and high in nutrition’s. They are a must on a vegetarian lunch/dinner plate or a must in India. There are various recipes of this humble dal and almost every household has different and unique recipes. Also Dal recipes are quick to make. Today let’s have a look into the different type of Dal’s we are making.


      Pigeon Pea/Yellow Pigeon peas is the main ingredient for the dish Sambar. It is also knows as Arhar dal in northern India and Toor Dal in Maharashtra. It is a commonly used Dal in every household more than any other Dal.

      Chana Dal is produced by removing the outer layer of black chickpeas and then splitting the kernel. Chana Dal flour is quite common and is a gluten free flour and used in many savory to main course dishes. Did you checked my Besan/GramFlour/Chickpea flour recipes of 
      Besan Pakodi/Pakoda/Fritters/Bite Size/Finger Food
      Authentic Pakodi/Pakoda Kadhi
      Non Fried Bread Pakoda
      Left Over Dal Pancake
      Tomato Omlette / Besan Chila (PanCake)

      Mung Dal (Split mung beans) is again a very popular dal specially used in khichadi and usually made when someone is sick or has a tummy bug as it is extremely light and easy to digest. It is roasted, fried ,slightly salted or spiced and is a popular snack in most parts of India.

      Urad Dal is primary ingredient of the south Indian dishes Idli and Dosa. Dahi vada is made or Urad dal and the famous dal makhani. 


      I have made this as a very simple dal without topping up with any additional tadka as this is part of our daily food. I have simply done the dal with a bit of ghee, hing, Jeera and a few masala’s and you are ready to go. I have added some stems of Coriander. It is completely optional but I do not like to waste food and they are the actual source of nutrition. Also it imparts a nice flavor and aroma to the Dal. So when you have them better not waste them.





      So here goes the recipe

      Ingredients

      Preparation 

      1. Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.

      1. There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
      2. In a pressure cooker, add ghee.
      3. Once hot add the hing and Jeera.

      1. Once Jeera crackles add the tomato puree.
      2. Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.



      1. Once the masala is cooked, add the soaked and washed dal.

      1. Add enough water, add the stems of coriander and pressure cook it until done.



      1. If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
      2. Serve it hot with Chapati or Rice.
      3. One can add more tadka on the top with ghee, cumin seeds and red chilly powder. I have avoided it.



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        Brocolli Toor/Arhar Dal/Indian Lentil Soup

        Dal as called in Indian subcontinent or dried split pulses (lentils, peas, beans) forms an important form of diet in India. It is a rich source of protein. It is accompanied by rotis or chapatis or with rice called as Dal Rice or Dal Bhat. There are many different types of dal’s such as Arhar or Toor Dal (pigeon pea), Chana Dal, Mung Dal, Urad Dal, Masoor Dal etc. 

        Generally Dal’s are very simple to cook and many different variation exist from house to house. They are also added to make different types of pancakes, or are used as a stuffing in kachori’s or puri’s or used as a snack as fried mung dal or even in desserts as mung dal halwa. The possibilities are endless.

        Today I am preparing the basic Toor Dal but with a twist. The twist here is the addition of vegetable in grated form so that it is well hidden and cannot be noticed by children’s or elders. I am adding broccoli today. Brocooli is not liked by many and one find ways to incorporate it in one diet. I have grated and added to the masala. The broccoli is literally dissolved in the dal and one cannot really notice it, on the contrary it adds a lovely texture to the dal. 

        I use to make this, toor dal simple earlier with just tadka/chonk of hing, jeera in ghee with the addition of few masala’s. Now I also add tomato’s and different vegetables too. Yes we do tadka in ghee, it adds to the flavor and is healthier option than oil. But if you don’t like it you can replace it with oil. I also add a tablespoon of yellow mung dal, it enhances the flavor of toor dal.

        Did you check my other recipes of Broccoli
        Broccoli and Paneer Paratha
        Broccoli Cheese Stir Fry 
        Kale, Broccoli and paneer Sandwich
        Vegetable Rava (Semolina) Pancake/Appe


        Brocolli Toor/Arhar Dal





        Brocolli Toor/Arhar Dal



        Brocolli Toor/Arhar Dal



        So here goes the recipe

        Ingredients

        Preparation 

        1. Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.
        2. There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
        3. In a pressure cooker, add ghee.
        4. Once hot add the hing and Jeera.
        5. Once Jeera crackles add the tomato puree and grated Broccoli.
        6. Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.
        7. Once the masala is cooked, add the soaked and washed dal.
        8. Add enough water and pressure cook it until done.
        9. If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
        10. Serve it hot with Chapati or Rice.
        Pin for Later

        Brocolli Toor/Arhar Dal



          Love to read your comments and feedback. 

          Do not want to miss a post , subscribe to my email list.

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          BMLogo
          Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88