pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images. pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe. When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare! mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney. You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time. Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste. Enjoy pulse appe recipe | mixed dal appe | dal vegetable rice appe | with step by step photos.

Suggested serving size for 100 calories: 1 dosa fibre, iron and calcium rich green peas and low-fat paneer stuffed in whole wheat dosas make a succulent snack - just make sure to stick to the suggested serving size.

A healthy vegetarian version of kebabs with a tasty blend of ingredients. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish. Roll these kebabs in whole wheat bread crumbs to make them more nourishing than those coated with refined flour bread crumbs or rava. .

This one’s a great meal by itself. Nutritious and tasty, it can be cooked in a jiffy if you have everything cleaned, chopped and ready in hand. Toovar and chana dal are cooked with a melange of vegetables: pumpkin, brinjal and potatoes seasoned with spices, tamarind, jaggery and more for a sweet-sour tasty meal.

onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with 20 amazing images. onion chutney is a popular condiment in Indian, and is also enjoyed by people all over the world. Learn how to make quick South Indian onion chutney. To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute. Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely. In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending. Blend to a smooth paste. onion chutney is ready. Tempering is optional to add to onion chutney. Main ingredients of spicy Onion chutney. Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind. Onion is also the main ingredient in the chutney. Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney. Chana dal has a mild nutty flavor that compliments the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies. Raw peanuts have a slightly nutty and earthy flavor that compliments the other ingredients in onion chutney well. onion chutney is a delicious condiment that can be enjoyed with many popular Indian snacks , such as Idlis, dosas, uttapam, chillas, and pakoras. Pro tips for onion chutney. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Add 1 tbsp chilli powder, non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used. 3. Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile. Enjoy onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with step by step photos.

The Panchratni Dal is a real ratan or gem from Indian cooking! It has many interesting qualities, which make it appeal to almost everybody. This traditional recipe combines five pulses, ranging from moong to toovar, which gives it a unique texture. Combined with tomatoes, onions, an assortment of spice powders and seeds, the five dals transform into a really mouth-watering treat. Here, we have opted to Pressure cook the dals along with the other flavour-enhancing ingredients. This not only reduces the cooking time, but also ensures that the flavours fuse with the dals, giving excellent results. A dash of curds added at the end of the cooking procedure improves the texture of the dal and also imparts a nice tang to the Panchratni Dal, making it even tastier. Panchratni Dal teams up well with Rice and Rotis as well.

dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with 40 amazing images. dal and vegetable idli recipe is a healthy Indian breakfast dish. Learn how to make instant dal vegetable idli. A perfect breakfast option that combines a variety of pulses and vegetables, dal and vegetable idli is slightly heavier than the regular idlis. The batter can be used to make delectable dal and vegetable pancakes too. The batter for dal and vegetable idli is made from lots of nutritious ingredients like chana dal, yellow moong dal, toovar dal, fenugreek leaves, coriander, peas, coconut, green chillies, onions and carrots. Perfect for weight loss with 49 calories for one dal vegetable idli, these idlis are healthy for diabetics and heart patients too. With high folic acid, instant dal vegetable idli works perfectly for pregnant women. dal and vegetable idli is rich in Vitamin C, Vitamin B1, Folic Acid, Fiber, Phosphorus. Pro tips for dal and vegetable idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Cool slightly and remove the Idli from the mould using a spoon. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. 5. Use neutral (regular flavour) fruit salt. Serve dal and vegetable idli with sambar or coconut chutney. Enjoy dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with step by step photos.

This traditional Sindhi recipe is truly timeless. Not only that, it is also popular with people of all age groups and versatile enough to match with any Main Course . What makes this wholesome dish so exciting? Well, simply the fact that it brings together a combination of greens, with chana dal, a horde of veggies, and a plethora of apt spices! This gives the Sai Bhaji a multi-faceted flavour that includes a bit of tartness and tanginess, a mild sweetness and a slight spiciness too, as well as myriad textures from the greens, dal and veggies. The good news is that this exciting bhaji just got easier and quicker to make, thanks to the Microwave oven. Serve this recipe hot and fresh, with your choice of roti or rice.

sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with 26 amazing images. sai bhaji in 20 minutes Indian sabzi is a healthy Indian fare which can be served with chapati and paratha. Learn how to make Sindhi sai bhaji. To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Drain and keep aside. Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Although the traditional Sindhi sai bhaji features a combination of greens, the slightly sour taste of khatta bhaji is the highlight of this recipe. It contrasts beautifully with the other vegetables and chana dal, which help to accentuate the flavour of the khatta bhaji and balance it at the same time. Perked up with minimal spice powders and pastes, this tasty sabzi makes a wonderful side-dish for any rotis. This spinach and mixed vegetables is a good combination of dal and leafy vegetables, which provide plenty of iron, protein, folic acid, vitamin C and vitamin A. Moreover the best part is that the sai bhaji offers you these nutrients, which are very important during Pregnancy, in a very tasty form, perked up with complementary veggies, spice powders and pastes. You will be surprised to know that this sabzi makes up for 72% of our day’s vitamin A intake and 68% of day’s vitamin C intake. Further the fibre this sai bhaji in 20 minutes Indian sabzi lends helps to keep your gut healthy and helps in weight loss, managing blood cholesterol levels as well as blood sugar levels. Thus diabetics, heart patients and weight-watchers can all opt for this healthy Indian vegetable. Tips for sai bhaji. 1. Cut the potatoes and brinjal close to the cooking time to avoid them from turning black due to oxidation. 2. You can cool it well and pack in a tiffin box to carry it for lunch. Enjoy sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with step by step photos.

chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with 41 amazing photos. chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha is a satiating one dish meal in itself. Learn how to make Indian dal ka paratha. To make chana dal paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions and keep aside. For the stuffing, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well. Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked. Strain using a strainer and keep aside to cool slightly. Once cooled, blend it in a mixer to a coarse mixture. Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Divide the stuffing into 12 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 11 more parathas. Serve immediately with fresh curds. You must have surely tried making parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Indian dal ka paratha has a unique texture and rich flavour, which is a class apart from the rest. While the dough of chana dal paratha is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. This healthy lentil stuffed paratha is a good blend of complex carbs and protein because of the use of whole wheat flour and chana dal. Onions and coriander not only add flavour, but also lend appreciable quantities of vitamin C, and quercetin along with small quantities of vitamin A to build our immunity against various diseases. Enjoy it fresh off the tava with your favourite raitas These parathas can be enjoyed by health conscious people minus the sugar in the stuffing. Tips for chana dal paratha. 1. Cook the chana dal till it is just tender and not over cooked or mushy. 2. Remember to drain the chana dal well, else the stuffing might have moisture and this might make rolling difficult. 3. Blend the chana dal coarsely for a good mouthfeel. Enjoy chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with step by step photos.

The masala used here is an aromatic mixture of spices, coconut and cashews. It sounds rich, and is indeed befitting a royal meal! make sure the masala is blended well and cooked just as mentioned here, to be assured of a good result. And it is not just the masala that is worth a mention. Adding chopped cabbage makes this more nutritious and adds a new, slightly contrasting touch to the recipe. Replete with the tang of lemons, this comforting dal goes well with both roti and rice.

French beans foogath recipe | Goan style French beans foogath | healthy South Indian stir fry | Jain French beans dry sabzi | with 20 amazing images. French beans foogath, also known as French bean stir-fry, is a popular and nutritious Indian dish that showcases the versatility of French beans. This flavorful and aromatic dish is a perfect accompaniment to rice, roti, or naan. South Indian style French bean foogath is a dry steamed dish where the green beans are beautifully cooked until tender with spices like mustard seeds, urad dal, chana dal, green chilies and later finished with some curry leaves and freshly grated coconut. Goan style French beans foogath is a delicious, healthy South Indian side dish that makes a great side dish in your everyday meal. French beans foogath recipe is easy and quick to make, also go well in school/ office lunches and can be eaten with any meal. Is French Beans Foogath low in carbs ? Yes. French Beans Foogath has 8.2 grams of carbs, 3 % of RDA. Pro tips for French beans foogath. 1. Coconut provides a creamy and smooth texture that complements the crispiness of the French beans. Coconut adds a subtle sweetness that balances the bitterness of the French beans. 2. When cooked, soaked chana dal adds a soft and creamy texture to the foogath, contrasting with the crispness of the French beans. Enjoy French beans foogath recipe | Goan style French beans foogath | healthy South Indian stir fry | Jain French beans dry sabzi | with step by step photos.

Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with 43 amazing images. Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version of Rajasthani dal! Learn how to make Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | Rajasthani dal recipe is a simple dal which is rich in protein. Green moong dal, chana dal is used in to make this flavourful dal. This healthy marwadi dal has a rich aroma and flavour of ghee which enhances its taste even more. This healthier version of Rajasthani Dal is rich in Folic Acid, Phosphorus, Vitamin B1, Fibre and Protein. Tips to make Rajathani dal: 1. Instead of chana dal you can use tuvar dal also. 2. You can use warm water and soak the dal for 1 hour if you are short of time. 3. You can also add mustard seeds in the tadka. Enjoy Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with detailed step by step photos.

rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | rajma and urad dal is a daily fare of North Indian cuisine. Learn how to make Punjabi rajma dal. A pan of mixed pulses, this homestyle dal makhani is seasoned with spices and lots of garlic, cooked in just two teaspoons of oil as compared to the traditional dal which is made with oodles of oil. Apart from delighting you with its lip-smacking flavour and aroma. To make rajma and urad dal, clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight. Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot. Red kidney bean and urad dal is high on the nutrition scale. It boosts your iron, fibre and vitamin C levels along with protein. The addition of a cupful of tomatoes increases your antioxidant lycopene intake too! To make a sumptuous and nourishing meal, serve this dal hot and fresh with hot chapatis instead of naan and ghee laden parathas. This healthy Punjabi rajma dal which is popular with many, suits a diabetic and healthy heart menu as well. It is a lovable dal made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Tips for rajma and urad dal. 1. Soaking rajma and dal overnight is very important. So plan the recipe well in advance. 2. Do not cook after adding the lemon juice, as it is high in vitamin C which can be lost upon heating. 3. If you are going to serve it later, adjust the consistency with water while re-heating. Enjoy rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | with step by step photos and video below.