Just like I did three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and Masala Chai – I thought the next back-to-back would be the most appropriate if we include some tea time snacks
Now add with the one Tbsp of soaked dal, put onions and curry leaves mix it well. CategorySnacksRegionalSouth IndiaPreparation Time 3 Hours Cooking Time10-15 MinutesYields20 -According to my size of vadaiINGREDIENTS Soaked Chanadal - 1 CupOnion - 1/2 Cup Chopped Garlic - 6 pods Fennel Seeds - 2 Tsp Dry red chillies - 6-8Curry leaves - 20Salt - To taste Water - To sprinkle Oil - To deep fryMETHODTake one Tbsp of chanadal and put remaining dal in the blender with garlic, fennel seeds, dry red chillies and salt blend it coarsely, if you feel very dry sprinkle some water and blend it
I kept craving for that Pindi Chana. Add the boiled chickpeas by pressing them slightly and mix. I used to only make Cholay Masala, but it's taste was completely different from Pindi Chana
Recipe NameMoong Dal Gravy /Split Green gram Gravy. When you need some vegetarian gravy without onions and garlic, thick and creamy Moong Dal Gravy is the best
Chana masala North Indian style recipe - Chana masala is a side dish for rotis, parathas and rice. White chickpea or kabuli chana and tomato are the main ingredients of this dish
We Keralites make kadala curry with chana which makes use of roasted coconut and tomatoes. To the same pan used for frying spices, add the chickpeas along with the cooked water, potato pieces, turmeric powder and curry leaves
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style)
channa dal. (gram dal). 1 Soak chanadal in water for a few hours prior to use. 4 Add chopped tomato and curry leaves and then the chanadal, making sure to add enough water to cover the dal as it boils. 5 Cook on medium-high heat with a closed lid for 15-20min until the chanadal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water). 6 As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference). 7 Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently
Urad dal contains protein, fat and carbohydrates. Urad dal provides very good nutritional benefits for women as they are rich in iron,folic acid, calcium and many more
Paruppu Vadai / Masala Vadai / Dal Vada is a quick snack and popular snack in Tamilnadu. Drain the excess water from the soaked dal and reserve a handful of dal
Kala chana are commonly used in Indian Cuisine to make curries, Chaat, Salad's and are one of the most popular vegetarian foods in the Indian subcontinent
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