Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with 24 amazing images.
Making Bengali masoor dal is very simple. Moreover, you’ll love the panchforon tadka that packs this masoor dal Bengali style with unbeatable flavors. Learn how to make Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal |
Dal is a staple dish in every Indian household. Each region has its own style of making dal which vary in taste, and ingredients. This Bengali masoor dal is one such recipe that has a distinct and unique taste due to the use of panch phoran (mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds) masala.
To make it slightly indulgent, do not forget to drizzle a dollop of ghee on top. Make this Bengali masoor dal for a comforting meal and serve it with steamed rice and a dry sabji on the side.
Tips to make Bengali masoor dal: 1. Instead of slit green chillies you can add green chili paste to make the dal. 2. You can also add curry leaves in the tempering while making the dal. 3 .If you are serving it later add little water to adjust the consistency of the dal.
Enjoy Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with step by step photos.
Think dal and the first thing that comes to mind is mother’s cooking.
While moms are generally fond of pampering their children with oodles of ghee and butter, we must learn to tone down on these fatty ingredients as we grow up! So, here a fatless version of Maa ki Dal, which not only retains the same love and care, but traditional flavour too! This recipe stays away from high fat butter and cream, and uses low-fat curds to recreate the same rich texture. Enjoy this potassium rich Fatless Maa ki Dal steaming hot with whole wheat phulkas or rice.
palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with 28 amazing images.
palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak is a nourishing dal – a must for vegetarians. Learn how to make healthy spinach chana dal.
To make palak chana dal, combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle. Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning. Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously. Add the cooked dal, jaggery, chilli powder and little salt and mix well. Add ½ cup of water, mix well and simmer for 5 to 7 minutes. Serve hot.
A Maharashtrian delight, tweaked to boost the health value! While palak adds vitamin A, iron and folate to this dish, chana dal adds protein, zinc and fibre. Indian chana dal palak is a sneak way of gaining many nutrients in one bowl.
The perfectly cooked chana dal gives a pleasing mouthfeel which is enhanced by the addition of basic Indian spice powders like turmeric powder and chilli powder. Simple, yet enjoyable with chapati and a salad of your choice. All healthy individuals to weight wachers and even heart patients to diabetics can include this healthy spinach chana dal in their daily diet.
While we have zero oil chana dal palak, if you wish you can temper the mustard seeds and green chilli in 1 tsp of oil. With the combination of palak and chana dal, you can also try a healthy non-fried snack – spinach and chana kebab.
Tips for palak chana dal. 1. Soaking chana dal for ½ hour is important to reduce cooking time. 2. Ensure that you do not overcook chana dal, as each grain of dal should be separate and not mashed. 3. Spinach can be replaced with chopped fenugreek leaves.
Enjoy palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with step by step photos. Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with amazing 20 images.
Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Gujarati kadhi is a very famous Gujarati preparation and is often cooked on a daily basis.
This simple dish requires tact and perfection, which comes from practice. Remember never to boil the Gujarati kadhi on a high flame as it tends to curdle. The recipe isn’t a complex one all you need to do to get your kadhi right is to take care of the measurements.
See how to make healthy Gujarati kadhi? Simple, all you have to do is drop the sugar or jaggery from the Gujarati kadhi recipe. Since the kadhi is made mainly from curd and besan, it is healthy.
To make Gujarati kadhi, combine curd and besan in a deep bowl and whisk well until no lumps. Add water, mix well and keep aside. Further for the tempering, take oil in a kadhai add mustard seeds and cumin seeds let them crackle. Make sure you take a big kadhai or the kadhi might over flow. Next, add asafoetida and curry leaves. Add the besan-curd water mixture. Further to enhance the taste of our kadhi, add ginger-green chilli paste. Further add sugar and salt. Tradionally, jaggery is added but you can add whatever is available and you can also add a pinch of turmeric to add colour to the kadhi. Mix it very well and let it simmer on medium flame, make sure the flame is not high of it will curdle. Let it boil for 8-10 mins and stir occasionally. Garnish kadhi with coriander and serve with khichdi, puran poli or masala bhaat . We have our Gujarati kadhi with jeera rice and veg pulao at home.
If you want your traditional Gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi!
Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.
Enjoy Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with detailed step by step photos and video below. Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and fenugreek leaves. Combined with wholesome toovar dal, these healthy dhoklis are a sumptuous one dish fare for one and all. Although prepared with minimal fat, and without any sugar or jaggery, to favour diabetics, the Soya Methi Dal Dhokli is irresistibly tasty!
A traditional parsi dish. As the name says, it is an interesting combination of five varieties of dhan (dals) and saak (vegetables) perked with spices to give it a mouth-watering taste.
Being loaded with vegetables this dish is not very high in calorie and carbohydrates and also provides all the necessary nutrients.
Serve it with crusty whole wheat bread and salad to make a light, yet satisfying meal. methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with 33 amazing images.
methi dal is a dal with a health touch, suitable for one and all. Learn how to make methi dal fry.
Add more punch to the everyday toovar dal by teaming it up with tongue-tickling fenugreek leaves to make methi toovar dal. Methi leaves have a very attractive flavour and aroma – its unique bitterness is actually pleasing to the palate and quite addictive! Here, it perks up the flavour of toovar dal, along with other everyday ingredients like ginger, onions and a couple of spice powders.
To make methi dal, combine the toovar dal, turmeric powder and 1½ cups of water in pressure cooker, mix well and pressure cook for 3 whistles. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic, ginger, green chilli and red chillies and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, asafoetida, chilli powder, garam masala and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the fenugreek leaves, mix well and cook on a medium flame for 2 minutes. Add the cooked dal, salt and 2 cups of water, mix well and cook on a medium flame for 4 minutes. Serve hot.
This mouth-watering toor dal with fresh fenugreek is also extremely healthy, brimming with nutrients like iron, zinc and protein. It is good for weight-watchers, diabetics and senior citizens too. However, toovar dal is slightly difficult to digest, hence senior citizens must avoid having at night time. Serve it with plain phulkas, and your whole family will enjoy the nourishing meal.
Tips for methi dal. 1. Clean and wash the fenugreek leaves and toovar dal very well to remove all the dirt. 2. You can grate the ginger instead of chopping it finely. 3. Toovar dal can be replaced with chana dal too.
Enjoy methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with step by step photos below. Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images.
Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal |
Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious.
The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve.
You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger.
Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu.
pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients.
Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos. masala dal recipe | mixed masala dal | healthy masala dal | with 30 images.
masala dal is made from yellow moong dal, masoor dal, urad dal and toovar dal. Learn to make mixed masala dal.
But, this is one excellent masala dal you just cannot resist! made of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices.
masala dal is just the thing to have with a littler hot rice or bajra roti, jowar roti to complete a healthy Indian dinner.
masala dal is cooked in ghee that is rich in vitamins – all of which are fat-soluble. All the 3 vitamins (vitamin A, vitamin E and Vitamin K) are antioxidants which have a role in removing free radicals from the body and protecting our cells as well as help in maintaining skin health and glow.
What's better is masala dal is rich in Folic Acid, Phosphorus, Vitamin B1, C and Protein.
Enjoy masala dal recipe | mixed masala dal | healthy masala dal | with step by step photos. Spinach and toovar dal used for this mildly spiced recipe, makes this dal a rich calcium source. Serve hot with roti or rice.
Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice.
Organize an outdoor lunch -dish up hot Bajra Roti and serve with khandeshi dal-they make an amazing pair.
Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun! vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with 44 amazing images.
vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal is a famous dish from the land of Maharashtra which is pepped up with a variety of Indian spices. Learn how to make dalimbi usal.
To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally. Serve hot.
A yummy sabzi always brings to mind a sumptuous treat oozing with butter, ghee or oil. But Maharashtrian birda usal is a tempting sabzi made with little oil in which the flavours are boosted with an interplay of jaggery and kokum to give a sweet and tangy taste.
Vaal provides you the much needed protein and iron. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Bear in mind that thisdalimbi usal has to be planned well in advance as the vaal needs to be soaked for 15 hours and sprouted for 24 hours.
Tips for vaal ki usal. 1. Serve Maharashtrian birda usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3. You can add chilli powder instead of Malvani masala. 4. We have used Bedekar Malavani masala used.
Enjoy vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with step by step photos. Straight from royal kitchens, healthy though unlike its traditional version is oil free, and replaces fat rich ingredients like coconut with lots of veggies, pulses and coriander. A combination of dal and veggies is flavoured with spices like garlic paste, green chillies, garam masala is sure to appeal to you. All the dals used are full of nutrients hence making this dal a healthy treat.
Keep anaemic at bay with this super-tasty and satiating Bajra Roti in Kadhi. This delicious recipe features sumptuous bajra rotis suspended in a tongue-tickling and easy-to-cook kadhi. Bajra is rich in iron, and very effective in keeping up your haemoglobin levels.
That makes this a wonderful recipe for pregnant women. When served with khichdi, the Bajra Roti in Kadhi transforms into a complete meal. The kadhi gets very thick after adding the bajra rotis, so make sure you add them just before serving.
Some more nutritious recipes for pregnancy - Groundnut Tikkis , Nachni Ladoos , Chick Pea Tikkis , Panch Dhan Khichdi and Ragi and Oat Crackers .