methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with 28 amazing images.
methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves is a nourishing Indian accompaniment. Learn how to make Indian methiwali arhar dal.
To make methiwali dal, put the dal in a pressure cooker, add 2 cups water and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle. Add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes. Add the fenugreek leaves and sauté over high flame for 1 minute. Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes, while stirring occasionally. Add the cooked dal, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot with jeera rice or steamed rice.
Simple arhar dal with a tempering of ginger, garlic, green chillies and onions has been presented in a delectable style. The spices further add zing, while the tomatoes and lemon juice add a pleasant mild tangy taste to the Indian methiwali arhar dal.
This methi dal fry serves a dual health benefit. It's extremely good for people with heart ailments along with diabetes as methi helps to control blood sugar levels. Moreover, fenugreek is enriched with fibre - which promotes gut health and iron - a nutrient which helps boost hemoglobin levels.
To square up an Indian meal, steamed rice is the best accompaniment to lentils with fresh fenugreek leaves, but for all health conscious we recommend to serve with chapati or multigrain roti and a bowl of kachumber.
Tips to make methiwali dal. 1. You can pressure cook the dal in advance and keep. 2. We have added green chillies and chilli powder in the recipe, if you do not like it much spicy then avoid the green chillies. 3. Do not whisk the dal after pressure cooking. 4. If serving the dal, add little water to adjust the consistency.
Enjoy methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with step by step photos. Sometimes, the right combination of nutrients works better than a single supplement in overcoming a shortfall. In boosting haemoglobin levels for example, a combination of iron and protein will do the job better, as in the case of this Suva Chana Dal where the former brings in protein to support the rich iron content of the the latter. An assortment of traditional spices and spice powders together with tomatoes and onions does its job very well indeed, making this dal not just a nutritious offering but a lip-smacking treat too!
Masoor dal is a storehouse of nutrients like protein, folic acid, iron and zinc. Protein is required for the formation of new cells, their growth and maintenance. Folic acid and iron on the other hand build up the hemoglobin that carry oxygen and supply nutrients to our body. Zinc enhances the activity of our immune cells. Together all these nutrients help to boost immunity. Perhaps its time to say, "a cup of masoor dal a day keeps diseases at bay!"
The green paste gives this otherwise simple dish a complete makeover! It increases the vitamin A content, while the vegetables add fibre. Vitamin A increases immunity and also nourishes our skin and improves vision. Despite the interesting flavour and health benefits, this dish is surprisingly easy to make!
Toovar dal with vegetables is a wholesome dish, full of vegetables and protein-rich dal. You need not stick to the veggies i have used – just open your fridge and throw in anything you find. You will love the fact that such a tasty and sumptuous dish can be prepared with just about no oil! remember to add the jaggery and tamarind, as they provide a much needed twist to cover up the plain taste of dal.
This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a ground paste of coconut, red chilies and jeera, while tomatoes and jaggery enhance the flavor. Don’t forget to temper the dal with curry leaves and mustard seeds. Tastes awesome with steamed rice!
suva moong dal recipe | acidity friendly dal | healthy dill split yellow gram dal | protein rich dal | with 30 amazing images.
suva moong dal is a tasty and healthy treat, with the pleasant taste of cooked moong dal and the herby taste of dill, perked up with a simple tempering of cumin and onions.
Dill being alkaline in nature, this dal is a "go for it" dish for those who complain about acidity. Onions too are very effective against acidity, and this satiating dal is only mildly spiced, so you can enjoy it comfortably without harming your tummy.
Yellow Moong Dal is considered to be extremely light in weight and easy to digest. Thus it is safer to add this dal than heavier dals like chana dal or toovar dal if you suffer from Acidity or Flatulence often.
suva moong dal pairs well with roti, bajra roti, jowar roti or naan. It can be enjoyed as a comforting main dish or as part of a larger meal spread.
Pro tips for suva moong dal. 1. Add 1/4 tsp finely chopped green chillies. As this is an acidity friendly dal, we have used less green chillies. 2. Add 2 tbsp finely chopped dill leaves. Dill leaves with its loads of vitamin C helps us achieve this goal. Dill leaves are rich in antioxidants vitamin A and Vitamin C which prevent or stop cell damage in your body and thus lowers the risk of chronic diseases like cancer, diabetes and heart disease.
Enjoy suva moong dal recipe | acidity friendly dal | healthy dill split yellow gram dal | protein rich dal | with step by step photos. Here is a unique One-Dish Dal, which combines two dals with loads of veggies and taste-givers like ginger and green chillies. It is indeed very tasty and filling, and an apt accompaniment for any meal.
When you are in the mood to do something different, you can even have this dal as a mid-day snack or breakfast, because it is so sumptuous!
A traditional tempering of seeds and curry leaves adds more josh to this wholesome combo of veggies and dal, making it a truly delectable dish.
You can also try other one-dish recipes like Lentil and Vegetable BrothLentil and Vegetable Broth and Dal Dhokli . dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with 40 amazing images.
dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal is creamy, rich and velvety! learn how to make restaurant style dal bukhara.
To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds. Add tomato puree, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally.
Finally to complete making restaurant style dal Bukhara, add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes. Garnish with fresh cream and butter. Serve hot with jeera rice or roti of your choice.
Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal).
The robustness in this creamy Indian black lentil dal recipe is brought by slow-cooking for a longer time and the addition of Indian spices along with tomato puree. The longer the dal is cooked, it enhances the taste and acquires a creamy texture.
This is a popular dal of ITC hotel. To get the perfect restaurant style dal bukhara it is given charcoal smoke to get a tandoor smoky flavour. This is what brings out the best in it.
Tips to make dal Bukhara. 1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp. 2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating.
Enjoy dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with step by step photos. dal kabila recipe | healthy dal kabila | creamy urad ki dal | with 35 amazing images
A healthy dal kabila which has a lot of nutritional benefits. Learn how to make dal kabila recipe | healthy dal kabila | creamy urad ki dal |
dal kabila is Mughal dal which is filled with protein and enriched with the flavor of spices. Urad dal is highly nutritious dal which contains good amount of fiber in it. It is also a good source of protein.
This mouth-watering creamy urad ki dal is high in protein, iron, folic acid and zinc, none can deny the nutrient value of this dish! such as this one. dal kabila is a perfect combination to have with rice or parathas.
Tips to make dal kabila: 1. Dal tends to thicken as it cools down, add water to adjust consistency and re-heat. 2. You can also add curry leaves to make dal. 3. Serve Dal Kabila hot with roti, rice or paratha of your choice.
Enjoy dal kabila recipe | healthy dal kabila | creamy urad ki dal | with detailed step by step photos. Chana, toovar and green moong dal is a protein-rich combination of dals prepared in an authentic indian style, with aromatic spices and powders. This is something you can cook every day, as it is neither rich nor fat-laden, but provides a good nutrient boost with dietary fibre and b-complex vitamins too.
odia dalma recipe | healthy oriya dalma | odia lentils and vegetable curry | with 41 amazing images.
Dalma is a traditional Odia dish made with lentils, vegetables and spices. Learn how to make odia dalma recipe | healthy oriya dalma | odia lentils and vegetable curry |
odia dalma is a one-pot meal that offers a delightful balance of richness, earthiness, and subtle sweetness, making it a comforting and versatile meal.
Healthy oriya dalma, a quintessential dish of Odisha, is not just a lentil and vegetable curry; it's a symphony of flavors and textures that embodies the region's culinary heritage. It is made using toor (arhar) dal, and an assortment of vegetables typically raw banana, eggplant, green papaya and pumpkins, simmered in a special spice blend.
The odia lentils and vegetable curry has the right combination of taste and health, that is packed with proteins from the dal and minerals and vitamins from the vegetables. Topped off with an aromatic tempering of panch phoron and coconut shavings seasoned in ghee, the dalma is aromatic and wholesome.
Odia lentils and vegetable curry strikes a beautiful balance between savory and slightly sweet. Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera rice.
pro tips to make odiya dalma recipe: 1. To make this recipe, you can add any other vegetable of your choice like Padwal or dudhi. 2. The freshly made spice mix enhances their fragrance and flavor of the dish. 3. You can use any other dal like masoor dal or moong dal instead of toovar dal to make this recipe.
Enjoy odia dalma recipe | healthy oriya dalma | odia lentils and vegetable curry | with detailed step by step photos. A south indian recipe made in mumbai street side food style!
Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch!