Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with 26 amazing images. Marwadi kadhi is an authentic and traditional yoghurt based curry recipe prepared with besan and other seasoning ingredients. Learn how to make Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | Unlike the other popular kadhi recipes, Rajasthani kadhi is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti. Rajasthani Kadhi is a very popular dish in the households of the state. This healthy besan kadhi has some delicious flavours which comes from the spicy masalas used in the dish. Tips to make Rajasthani kadhi: 1. Whisk the dahi mixture well before adding water to make it lump free. 2. Kadhi thickens as it cools down, you can adjust the consistency of kadhi by adding little water and re-heat it. Enjoy Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with detailed step by step photos.

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with 31 amazing images. sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal is a simple everyday wholesome fare. Learn how to make Indian dal sultani. Even commonly consumed dals rock when combined intelligently with the right ingredients! Garlic and tomatoes add tang and taste to this versatile Indian dal sultani, which is made with a combination of moong dal and toovar dal. Everyday spices along with a generous sprinkle of coriander adds on to its aroma and flavour. The dals are a source of protein which work to protect cell and tissues of the body. Folic acid content of moong dal is an added benefit to this dal. Tomatoes and garlic, on the other hand, lend antioxidants like lycopene and allicin respectively which helps protect our heart. The healthy moong dal sultani is thus a wise pick for not only heart patients, but also for diabetics. The zero oil dal suits a weight loss menu as well. Serve it with Bajra and Cauliflower Roti to make a satiating meal. Tips for dal sultani. 1. If you are serving the dal later, we recommend you to adjust the consistency of dal by adding water while re heating. 2. You can increase the proportion of green chillies according to your spice. 3. You can also add 1 tsp lemon juice in the dal for the tangy flavour. Enjoy sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with step by step photos.

sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | with 32 amazing images. Bengali style red lentil curry with vegetables is deliciously comforting curry packed with loads of vegetables making it a healthy low calorie meal. Learn how to make sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | Lentils, also known as Dal are a mini legumes. They are a good source of protein, fiber and minerals. Red and yellow lentils are the quickest to cook and have a creamy melt in the mouth texture. This sabji dewa musur dal uses ingredients that you can easily find in your pantry! It is packed with nutritious veggie and has an incredible flavours. This super delicious, healthy and budget friendly vegetable masoor dal can be enjoyed as it is or with roti or rice to make a satisfying meal! Tips to make sabji dewa musur dal: 1. You can also add chopped capsicum in the dal. 2. You can also add little lemon juice for the tangy flavour. 3. Instead of masoor dal you can use moong dal. Enjoy sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | with detailed step by step photos.

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with 39 amazing images. dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal is a dal made in combination with vegetables. Learn how to make restaurant style Mughlai dal. To make dal Mughlai, clean, wash and soak the dals for about 30 minutes. Drain. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dals and keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. Indian style shahi dal may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious! The vegetables add a contrasting texture to the dals. It is amazing to see how common ingredients can be combined to make a unique dal like restaurant style Mughlai dal which can be served with both chapati and steamed rice. Tips for dal Mughlai. 1. Taste the dal before adding more salt. 2. Prefer to whisk the dal coarsely to enjoy a good mouthfeel. 3. For a non-Jain version, avoid adding the onions and garlic. It will taste equally good. Enjoy dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with step by step photos.

khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi | with 31 amazing images An elaborate yet easy khichdi that makes a wholesome and delicious meal, the toor dal khichdi is made of toor dal and rice combined with not just whole spices but also onions, garlic and tomatoes. This imparts a tangy twist to the dal khichdi making it holistic in terms of taste too. When you don’t have time to prepare a Kadhi, you can just serve toor dal khichdi with curds and papad like Fried papad, Roasted papad, Fried Khichiya Papad, Roasted Khichiya Papad, Instant Whole Wheat Masala Papad or Papad ki Churi and there you have a sumptuous dinner on the table! Some important points i would like to share with you on khichdi recipe. 1. Take a pressure cooker and add the dal to it. We have used toor dal, but many people use a combination of moong dal, green moong dal or masoor dal. 2. We have added tomatoes and onions to our khichdi recipe but you can add your own choice of vegetables like green peas, cauliflower and potatoes. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the khichdi, don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. Make sure you top your dal khichdi with generous amounts of melted ghee. Enjoy khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi with detailed step by step photos and video below.

chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images. chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | is a simple dal full of flavours and aroma of Indian masalas. Learn how to make Punjabi masala chana dal. To make chana dal fry, soak the chana dal in enough hot water for 1 hour. Drain well. Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the dal using a whisk. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Nourishing and tasty, the easy chana dal masala is one of the basic recipes made in the northern states of India. Like most Punjabi recipes, this dal also makes use of loads of finely chopped garlic, ginger, green chillies, onions and tomatoes. However, Punjabi masala chana dal tastes really awesome and unique, thanks to the apt combination of spices and dried fenugreek leaves. Amchur powder, though used in a small quantity, gives a pleasant tang to the dal. This North Indian chana dal tadka is a wonderful accompaniment to rice and Indian breads like rotis or parathas and rice. A bowl of kachumber, masala papad and a tall glass of chaas would complete a North Indian thali. Enjoy it hot and fresh! Tips for chana dal fry. 1. It is important to soak this dal in hot water as mentioned in the recipe, to ensure easy and complete cooking. 2. Try not to whisk it very smooth. You will enjoy the mouthfeel of cooked chana dal. You can also try other bacic dal recipes like Basic Toovar Dal or Basic Urad Dal. Enjoy chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with step by step photos.

Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with 30 amazing images. Osaman recipe is a traditional thin Gujarati dal. Learn to make thin healthy toor dal. Osaman is a hot, liquid recipe akin to rasam, but not so spicy! The use of toovar dal water imparts a very comforting feel to this Gujarati Osaman dal. Osaman is a Gujarati dish made from arhar dal which has a thin soup-like consistency. In some parts of the world Osaman is called pigeon pea soup and consumed as a hot soothing winter Osaman soup. Need a thin sweet and sour dal, then try Osaman. The dal is sweetened with jaggery and the sourness comes from kokum. Gujarati Osaman dal is traditionally made on the sweeter side. At home, we love to have Osaman on Sunday with some roti and rice. My elderly parents love this comfort Osaman soup and have it when feeling a little sick. Tips for Osaman. 1. You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman. 2. See the thin watery consistency of the cooked toor dal for making Osaman. 3. Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want. Enjoy Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with step by step photos.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | with 55 amazing images. dhansak dal recipe is a traditional Parsi dish usually prepared on sundays for a family meal. Learn how to make dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | As the name says, dhansak is an interesting combination of dals (dhan) and vegetables (saak) perked with loads of spices to make it a mouth-watering dish. This Parsi style veg dhansak dal being cooked only with 1 teaspoon of oil this is a really healthier recipe. We have taken care not to strain out the dal after boiling it so as to retain all the fibre and nutrients that the vegetables and dals provide. Serve the healthy vegetable dhansak with brown rice, to make a completely gratifying meal. Tips to make dhansak dal: 1. Avoid adding potatoes if you are diabetic. 2. Dals tends to thicken as it cools down, you can add water to adjust the consistency. 3. The more vegetables and lentils you add, more the dal becomes flavorful. Enjoy dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | with detailed step by step images.

dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with 30 amazing images. The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas. Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka. However few of us realise that this authentic Restaurant style Dal Tadka can be prepared with ease in your very own kitchen at nearly one-fifth the price. This creamy, rich and smooth Dal Tadka is tempered with Punjabi spices and ghee. Serve Dal Tadka with Jeera Rice or Cooked Rice. Learn to make dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with step by step photos and video below.

dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images. dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same. Story of Rajasthani dal banjara. A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this Rajasthani dal banjara preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this Rajasthani dal banjara along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious. In Rajasthani banjara dal the intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious Rajasthani dal banjara that will make you lick your fingers! People often confuse themselves between maa ki dal, dal makhani and dal banjara. But the proportions of dal used in all the three dals vary. dal banjari is also quite mild in taste yet delicious. When I long for change in menu I make dal banjara with chapatti or jeera rice. It is definitely a comfort food for me. Also, the dal banjari uses minimum and the most basic ingredients and doesn’t take much time for cooking. I got familiar to this recipe when one of my Marwadi friend called me home for a meal, his mother prepared it for us. It is better to serve the dal banjara immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken. Learn to make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with detailed step by step photos.
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