Daldhokli is a very delicious Gujarati cuisine and one pot meal. Wheat flour dough pieces are simmered in gurajathi dal, which gives a unique flavor and filling meal
One of my favourite variation to the simple Arhar Dal. (For the Dhokli). My Mom learnt this flavourful dal from the Gujarati Neighbours whom we are very closely connected and since then it’s a must at her place at least once in a month
" A good dal is the foundation of any good Indian meal. Now that we're making the transition into cooler weather, this dal also works for those last end of summer, early fall cookouts that might be happening
I decided to cook Tarka Dal along with Flaky Flatbreads with Cumin Seeds to go with the dal curry. I usually have dal curry at our local Indian restaurants where we sometimes had our weekend breakfast of Indian rotis and dal curry
Urad Dal Ladoo. Dal Ladoo is a very popular delicacy, which is relished during festive. this recipe, the roasted urad dal is ground into super fine sand like pwd and
Ever since I started using this moong dal /green gram with skin, I have become a huge fan of it, it's not only more healthy ( extra fiber from the skin) but also very tasty
When it comes to dal, my family doesn’t have many heirloom recipes. Except for everyday arhar dal fry, dal makhani (that I learned post marriage) or pahadi gahat ki dal, there are hardly any dal recipes in the family
Add the cooked dal, sugar, masala paste and ½ cup of water and bring to a boil. 2 tbspns yellow moong dal (split yellow gram)2 tbspns chana dal (split Bengal gram)2 tbspns masoor dal (split red lentil)1/4 cup kabuli chana (white chick peas)3 cups finely chopped spinach (palak)1/2 cup chopped cabbage1 tbspn ginger-green chili paste1/2 tsp turmeric powder (haldi)1/2 cup chopped tomatoes2 tbspns lemon juice1 tsp sugar2 tbspns oilsalt to tasteTo be ground into a smooth paste. How to proceedClean, wash and soak the dals and kabuli chana for about 2 hours. Tarla Dalal 2 tbsp
The recipe I’m sharing today, Lasooni dal (garlic dal) is one of my favorite North Indian lentils dish, very easy to make and with a spicy garlic aroma that I just love it
I settled on a savory blend of rice and dal studded with cashews, known as Ven Pongal. Add a couple of vegetable sides and a nice cooling raita and you're golden, just like this delicious rice and dal dish
This most recent time I made this, I decided to add in some dal I had- I believe it is moong dal, which is very quick cooking and mild in flavor, as well as some extra cooking liquid
Should Dal be classed as a soup. So pressing on with the brave 'No animal bits will pass these lips for 30 days' challenge (Unless the animal in question is a fish, in which case all bets are off
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