Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images. Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein. North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal. This langarwali dal is a popular langar food ( food charity) served at different Gurudwar’s. One has deep respect for the Sikh’s who serve langar food with warmth, grace and gratitude. Dal Amritsari is one common preparation of Punjab, which is cooked on day-to-day basis. To get the perfect taste, you need to cook Punjabi Amritsari dal on a slow flame, it requires slow cooking. There are different versions of making Amritsari dal and this is our version of making it. Also, the ingredients used in making of this recipe are basic, which are available in every Indian household pantry. A tadka or tempering is prepared for this Punjabi Amritsari dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter. See why we think this is a healthy Amritsari dal ? Made mainly from chilkewali urad dal and chana dal which are both healthy. 1 cup of cooked chilkewali urad dal gives 69.30% of folic acid of your daily requirement of folate. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Serve with parathas like Aloo Methi Parathas, Jalebi Paratha, Punjabi Reshmi Paratha, Paneer and Vegetable Paratha or Paushtic Parathas. Enjoy Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with detailed step by step recipe 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.

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.

khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | with 23 amazing images. Khalo Dal a hearty lentil dish from Bengal which is rich in flavour, aroma and texture. Learn how to make khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | Bengali style chilkewali urad dal is made using minimal ingredients available in all kitchens. It is made with minimum oil, to suit diabetics and weight-watchers, and despite its simplicity it has an irresistible flavour that makes you crave for more. healthy urad ki dal is a humble yet delectable lentil dish that embodies the essence of Bengali comfort food. It's a staple dish in Bengali cuisine, enjoyed for its earthy aroma, rich texture, and high nutritional value. khalo dal is a powerhouse of nutrients, rich in protein, fiber, iron, magnesium, and potassium. The black gram skin boosts antioxidants and dietary fiber, contributing to gut health and overall well-being. khalo dal recipe is typically served hot with steamed rice, roti, or it pairs well with various Bengali side dishes like Rosha (mixed vegetable curry), Aloo Posto (potato poppy seed curry), or Begun Bhaja (healthy brinjal snack). pro tips to make khalo dal: 1. Soaking the dal helps to soften it and reduce the cooking time. 2. You can also add other spices to your liking, such as garam masala, coriander powder, or red chilli powder. 3. Khalo dal is authentically made using chilkewali urad dal but you can also make it using split urad dal. Enjoy khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | with detailed step by step photos.

A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat.

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.

A mildly-sweet thick porridge that just slides down your throat, leaving a warm and comforting feeling. This is a traditional recipe from rural Tamil Nadu, and is believed to strength the bones. It is given regularly to young girls and pregnant women as they require a good dose of iron and protein , but it is also good for everyone else so the whole family enjoys it. While this recipe can be made as a loose porridge or as a thick one, kali traditionally means a thick porridge of an halwa-like consistency, so it is best made like that. Despite the intense taste and rich aroma of this porridge, it uses very little oil and no coconut. It is good to have as a snack any time of the day, and a wonderful way to harness the protein and iron in urad dal .