Procedure – In a pan dry roast the moongdal until golden brown. To the same pan, add the cooked dal, sugar and the remaining ghee and cook it over medium heat
-. Dalia has become one of my favorites and I make Dalia upma many times for breakfast , I wanted to try something new with it and happen to know about this recipe from my mom
Once done remove from heat and add wheatflour little by little and mix without any lumps. Apple andwheatflourhalwa is not only a delicious sweet but also a healthier sweet
-. Dalia has become one of my favorites and I make Dalia upma many times for breakfast , I wanted to try something new with it and happen to know about this recipe from my mom
It included Rajasthani thali, SheeraplatterandKachoriplatter. I picked one kachoriand one sheera. * Drain the lentilsand Finely grind them without adding water to it
)As it had been a while, I soaked green moongand thought of making moongdal cheela in the morning. Take a big spoonful of batterand spread it on the tawa to the desired sized circle (it usually doesn't come as a perfect circle, due to all the chunky ingredients in it)
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
One of my favorite comfort food is just some warm phulkaswith a bowl of MoongDaland some yogurt. In the South of India , Dal is served with Rice where as in the North of India it is served withPhulka's , Roti and other flat breads
This time I made this MoongDalHalwaand some Kachoris (will post soon). On the day of the Choti Diwali, which is Kali Pooja for us, we decorate our homes withcandlesand deeps – glowing, shimmering, burning down the evil on this dark no moon night
Heat oil anddeep-fry these kachoris on lowest flame until golden brown on both the sides. People usually decide what all to order while standing in queue… And as soon as I get my turn, the shop-owner will laugh
Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi MoongDal Sabzi, fresh fenugreek leaves cooked withmoongdal
Add the fennel, shallots, garlic and smoked paprika. Gurnard are one of those under rated fishes but they taste delicious and I think they are really pretty with the red skin and fanned fins
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