Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty

1. Wash and soak moong dal for whole night. 2. Grind the dal and other spices to fine paste except Eno. 3. Keep it for 5 minutes. 4. Then add Eno and mix gently. 5. Steam them in mini idli stand for 8 to 10 minutes 6. Check by putting tooth pick in the idlis ..

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well. 2. Blend the soaked dal in a blender with the green chillies and a little water. 3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well. 4. ..

1. Soak dal for 3-4 hours only. Do not soak for a longer period. 2. Strain. Grind with 1 cup water to a smooth batter. Add about 1/2 cup water to get a pouring consistency. 3. Add 1/2 tsp salt and 1/2 tsp chilli powder. Keep aside. 4. Prepare the paneer by ..

1. Sieve flour with salt. 2. Rub in fat. 3. Beat the curds with a little water and add to flour. 4. Add soda bicarbonate dissolved in a little water. 5. Make a smooth dough and keep aside. 6. Soak gram overnight. 7. Chop green chillies, ginger and coriander ..

1. Wash the moong dal thrice. Peel and cut the onions and potatoes into small cubes and wash once and place the items in a vessel along witlp the turmeric, salt and four cups of water. Cook till soft. 2: Grind the coconut, chillies, ginger-garlic and cinnamon ..

Paruppu urappu adai is a tasty, hot, spongy pancake. Its a exact stomach-filling healthy breakfast for a good change.

One of the simple, delicious and healthy vegetarian dishes that goes well with rice and flat bread.

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Quick sour dill pickle: Place cucumbers quartered in 4 pieces. Place them in a clean jar. Add all other ingredients. Mix and allow to stand for 48 hours at room temperature. Store them in refrigerator from now on. Dill flavored mung dal: Boil the dal for 30 ..

Pesarattu or pisharattu is a kind of dosa. This is also known as Pesarattu dosa. Pesarattu dosa is a south Indian breakfast. This is very popular in Andra Pradesh. In telugu pesarattu dosa is known as pesar pappu. This Pesarattu dosa is prepared with whole ..

1. Cook the moong daal till soft(preferably use pressure cooker). Mash them with a spoon. 2. Take the maida(or all purpose flour) in a cloth and tie a knot.Keep the flour bundle in a cooker vessel and steam it(without putting the weight) for around 10mins. 3. ..

Mash boiled potato. Grind chillies. Soak moong dal overnight and grind to a fine paste. Mix potatoes, cabbage, chilli paste, salt, turmeric and moong dal paste and keep for an hour. Make small balls, flatten them and shallow

Chatpati Moong Dal has a hot and spicy taste. The green chilli and turmeric powder gives the Chatpati Moong Dal a fiery taste. Must catch

Yummy Moong Dal Halwa is never shared at my home. Everyone is crazy about this wonderful dessert. Use this brilliant recipe to make a delicious Moong Dal

Sprouted moong dal curry is healthy, nutricious and a real treat to

1. Soak the moong dal in water for 2 hours. Drain. 2. Grind with the fresh curds and green chillies. 3. Add the gram flour, asafoetida, coriander, sugar, lemon juice and salt and mix well. 4. Grease balana leaves lightly. 5. Spread 1 tablespoon of the mixture ..

1. Soak the green moong dal overnight. 2. Rinse. Remove husks by rubbing with fingers. Grind in a mixer to a fine paste. Add enough water gradually. Mix hing. 3. Now add cumin seeds, ginger, salt and coriander leaves and mix the batter well. 4. Heat a non ..

A very easy Moong ka Khilma recipe that is just perfect for a delicious meal. Add to the taste of your meal with this lentil cooked with spices recipe. Enjoy the traditional Indian taste and flavor with the quick Moong ka Khilma recipe.

Taste this incredibly tasty Moong Daal Kosambari salad, a compulsory entry to almost all the festivals, occasions etc. Chew in the proteins and enjoy the cooling effect the salad gives to your

1. Soak the rice, dal and fenugreek seeds in water for 5 to 6 hours. 2. Grind the soaked ingredients in a mixer and leave the batter aside for at least 8 hours or preferably overnight. 3. Thereafter, add the soda bi-carb and salt and pour a little mixture ..

1. Grind drained dal fine, either in a stone grinder or mixie. 2. Use minimal water. 3. Chop all veggies into chunks. 4. Chop green chilles very fine. 5. Mix all ingredients into dal. 6. Beat with hand to blend well. To make pancakes: 1. Add 2-3 tbsp water ..

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Boil the moong dhaal in lightly salted water until soft but not mushy. Drain, place in a bowl and set aside. Heat the oil in a heavy-based saucepan, add the diced onions and fry until golden brown. Meanwhile, mix together the ground coriander, with the mango ..

This Sambaar is a very good combination for idly, dosa and chapatti and puri. The same method can be done with masoor dal also. You can add any vegetables of your choice too like carrot, beans,

1. Soak the gram for 4-5 hours. Grind to a very fine paste. 2. Melt fat in a karai (fry-pan) and add ground gram. Fry to a slight brown colour over a very slow fire. 3. Boil milk separately with sugar. 4. When gram starts browning add milk. 5. Keep on ..

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Soak a cup of Moong Dal in water & keep aside for 3 hours. Wash & Drain Spinach & chop it finely (chopped frozen spinach is also a good option). Heat oil in a skillet. Add mustard seeds, when they splutter, add cumin seeds. Add chopped onions, ginger ..

The delicious Indian dessert of the Moong dal halwa made easy for you. This popular dessert is lentil paste cooked with sugar and milk. The perfect recipe to a great dessert, just right for the special party you were planning for the

1. Soak the moong dal for 2 hours. Drain. 2. Add the green chillies and a little water and grind in a mixer. 3. Add the gram flour, curds, asafoetida and salt. 4. When you want to serve, add the fruit salt and mix well. 5. Pour the mixture into two thalis of ..

Looking for healthy, tasty and attractive kids recipe for coming winter then here it is - A perfect, shiny and pretty Moong Dal Halwa! Its loaded with lots of protein and calcium and if you reduce amount of ghee and sugar, its a perfect low fat and protein ..

GETTING READY 1 In a bowl, soak the moong dal in water for 6 to 8 hours. 2 Remove the husks by rubbing well and changing the water several times. 3 In a grinder jar, put the dal and grind into a fine paste. MAKING 4 In a pan, heat the ghee. 5 Add in the ..

Soak dal in water for 2 hours. Drain and grind coarsely with very little water. Heat ghee and add the ground dal. Stir constantly till it is golden in colour. Add khoya and continue stirring till mixture is blended and golden. Check sugar. Add drained ..

1. Soak the moong dal for 3 to 4 hours. Drain. 2. Add the green chillies and blend in a mixer with very little water. 3. Add the asafoetida and soda bi-carb and mix well. 4. Heat a non-stick sandwich toaster and spread 1 teaspoon of the mixture in each ..

In a pressure cooker put oil,then add mustard seeds,allow to splutter. Then add curry leaves,onion and fry till it turns to golden brown. Now add methi leaves and fry till it becomes soft Add brinjal,aloo tomato and fry till tomato becomes mashy and brinjal ..

1. Wash and soak gram for half an hour. 2. Wash and soak rice for 15 minutes. 3. Heat fat, add sliced onion, spices and rice, dal, salt, turmeric and double the amount of water. 4. Stir and cover the vessel. 5. Cook gently till rice is tender, and khitchdi is ..

1. Wash and soak gram in double the quantity of water for one hour. 2. Cook till soft. 3. Pick and wash spinach. Add to gram and cook for 10 to 15 minutes. Add salt, turmeric and chilli powder. Remove from fire. 4. Heat oil. Fry asafoetida and pour over dal. ..

Heat 1 tblspn, oil and cook jeera for 3 minutes, do not allow to brown. This will soften the seeds and bring out the flavour. Add the dhal and the rice and stir gently. Add water to cover and cook on light heat until tender. This is an excellent dish for ..

1. Roast gram on hot griddle till it starts to brown. 2. Grind green chillies and turmeric. 3. Boil gram with ground chillies and turmeric; when cooked, add salt. 4. Grind together coconut, cumin and onion to a very fine paste. 5. Add to gram and add ..

1. Clean, wash and soak the gram for 12 hours. 2. Remove husk as much as possible. 3. Grind coarsely. Add chopped chillies, ginger, coconut, coriander, cumin, pepper and salt. Mix well. 4. Rub on in gram flour and add to mixture. 5. Fry this mixture in the ..

1. Wash and soak gram overnight and grind it coarsely. 2. Chop ginger and coriander leaves; grate coconut. 3. Heat fat, add the gram and cook. Add grated coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves, turmeric, chilli powder and ..

Pressure cook all the ingredients mentioned upto 6 whistles with 2 cups of water. Then mash it by using blender. and for Seasoning :- use the above ingredients given in ingredients heading Its ready to have with rice.

1. Add 4 teacups of water to the moong dal and put to cook in a pressure cooker. 2. Add the spinach, milk and salt and boil for 5 to 10

Dry roast chana dal and moong dal till a light aroma arises. Add 2 cups of water and pressure cook till soft. Add the milk and bring to a boil. Cook till well blended. Add sugar and cook further to a thick consistency. Add cardamom powder and fried ..

Fry dal with ghee unti dal turns light brown. Take a vessel pour water and heat it. Bring water to boil, add dal, cook until dal become soft. Add jaggery powder and grated dry coconut, mix well. Add cardmom pwd and fried raisins,cashews and almond. Serve

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well. 2. Blend the soaked dal in a blender with the green chillies and a little water. 3. Add the fenugreek leaves, gram flour (besan), asafoetida, soda bi-carbonate, sugar and salt and mix ..

MAKING 1)In a saucepan, add moong dal and water. Bring it to a boil. 2)Add the salt, turmeric, ginger and garlic and cook for 30 minutes on medium heat. 3)Add tomato and garam masala and cook for 10 minutes. 4)Take a small frying pan and heat ghee in it, add ..

MAKING 1 Pick and wash the dal. 2 In a pan, put the dal with turmeric, salt and water. 3 Cook until tender. 4 In a frying pan, heat the ghee. 5 Add in the whole black cuminseeds, chopped onion and ginger, fry briefly. 6 Stir into the dal. SERVING 7 ..

GETTING READY 1) Soak dal overnight. MAKING 2) Take wok and heat oil. Add onions and fry until they change color. 3) In another wok, heat oil and add ginger and chillies. Cook for 2 minutes. 4) Add dal, turmeric and water. Cook until dal is almost cooked. ..

Clean and wash dal thoroughly. Put dal in heavy-bottomed 3-4-quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, parsley, turmeric, and cayenne pepper. Cover, leaving the lid very ..

Wash the fenugreek leaves and set aside. Cook the moong dhaal in lightly salted boiling water until it is soft. Drain and set aside. Heat the oil in a heavy-based saucepan, add the onions, onions seeds and curry leaves and stir-fry until the onions are golden ..

Bengali fish curry with aubergines, potatoes and moong dal is a dish that compliemnts bengali cuisine. It is one the most popular bengali sea food recipe after bengali steamed fish with mastard masala. Bengali fish curry with aubergines, potatoes and moong ..

Roast the dals together till they turn a golden -brown ana impart a strong aroma. Wash them well ana soak in 4 cups water for 15 minutes. Grind the almonds to a paste ana set aside. Cook the dals for 10-15 minutes. They should turn to mash on pressing ..

This Liquid Moong Dhal is a filling complement to your main dishes which may be rice or Indian breads. Just try this flavorful bean preparation for you next meal. Your suggestions for this Liquid Moong Dhal are

Wash the moong dhaal thoroughly and soak it in the water for several hours, ideally overnight. Drain off the liquid and leave the moong dhaal aside in a strainer so all the liquid is drained off. When thoroughly drained, heat the oil in a karahi or a deep ..

Soak the dhal. Boil it on a moderate fire in three cups of water. Add the turmeric and green chillies. When it becomes quite soft, drain out any water still left. Then put in butter or ghee and pomegranate seed powder while it is quite hot. Shake the pan and ..

1. Heat the oil in a balti pan, karahi or deep frying pan and fry the okra, in batches for 3-5 minutes, until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper. Set aside the frying pan with the remaining oil. 2. Wash the moong dhaal ..

Dal is healthy, so try this delicious recipe for

GETTING READY 1)In a wok, heat ghee to smoking point. MAKING 2)In a wok, heat 1 tablespoon ghee on low heat, and fry onion, mustard and asafoetida for 1 minute. 3)Add next 5 items and mix nicely. Now add the dal, cover and cook on medium heat for 10 minutes ..

Soak the moong in water. Boil six cups of water and put in the moong. When it is nearly cooked, add all the other ingredients, and continue cooking on a moderate fire, till the moong is quite

1. Peel the doodhi and cut it into small pieces. Bring about 850 ml / 1 1/2 pints of salted water to the boil and drop in the doodhi. Boil for about 5 minutes. Drain the water and set the doodhi aside. 2. Wash and pick over the moong dhal for any stones, etc. ..

Lean the best way of serving dal

Dal Roundels has a Exciting taste.The Garam Masala and Tomatoes Ketchup gives the Dal Roundels Diverse taste. must catch

Dosa Green chutney is a very easy, tasty and quick dish for an ideal indian style breakfast. Try and

ONEMAN show presents HOW TO MAKE URID DAL & COCONUT CHUTNEY, a SPICY delicious creamy sauce THAT goes with any indian snack fom Southern India or any where else.ENJOY.

Wheat dosa with dal chutney is an Indian whole wheat, thin savory crepe like pancake with split chickpea condiment. It is a simplest of all the dosa varieties. It needs no fermentation and can be made instantly. You can make it with the available ingredients ..

Clean but do not wash the dals. If you wish you can rub the dals in a kitchen towel to rid them of any coating. Dry roast the dals in a pan till they turn a golden brown and spread a lovely aroma in your kitchen. Leave to cool Heat the oil in a pan and put in ..

This chutney is very easy to make and will be very nice with dosai and idly.

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Wash and soak green grams dal for 5-6 hours. Wash and beat and remove the skin. Remove the skin by beating the dal and removing water. Add the squeezed dal and green chili and grind to paste. Add salt and just churn and pour the batter in the greased thali. ..

For Chutney : 1. Take a blender jar, put curd and green chillies and salt and blend it into a fine paste. 2. Heat a small pan, put mustard seeds, a pinch of hing and curry leaves and saute them. 3. Mix it with the paste. Your chutney is ready. For Dosa : 1. ..

Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to ..

Green Mung Beans are packed with proteins and are an excellent source of valuable nutrients. This curry is a great combination with

GETTING READY 1) Soak the dal in water for about 24 hours. Drain water and sprout it. MAKING 2) Take a wok and heat oil. Add asafoetida, chilies, ginger, and onion to it. Cook until onions are soft. 3) Fold in all the spices one by one and then add think ..

1. Heat the oil, add the moong, 1/2 teacup of water and salt. Cover and cook on a low flame until the moong is soft. 2. Beat the curds with a pinch of salt. How to serve Spread the hot moong on a serving plate. Top with the beaten curds, the chutney, ..

1. Soak Moong Dal for 2 1/2 hrs. 2. Dry palak leaves after washing and cut them in medium size. Keep this aside. 3. Chop onion {not very fine). 4. In a mixer, take Moong Dal, ginger, chilli and grind it. 5. Don't add more water while grinding, otherwise the ..

Ranjani Shakar shares a crisp and flavorful sprouted moong and carrot salad recipe.

the blend of spinach & moong beans had always been good to taste. & this is here for you in form of

See how the dal paste is

See how the batter is

This is the first step towards making delicious snack, dal

See how to prepare the batter for dal

Prepare the herbs for dal

Learn how to deep fry dal bhajiya.

Coriander/Cilantro Mint Chutney is an extremely popular condiment for most North Indian 'Chaat' dishes. Its spicy taste and smooth texture are perfect to tickle your taste buds and add the extra zing to snacks/appetizers like Sev Puri, Dahi Batata Puri, ..

Chutney Powder or chutney podi is a powdered version of chutney. Chutney Powder can be bottled and preserved for a long time. Chutney powder can be used as a side dish for dosa, idli, pesarattu, pongal, curd rice, plain rice, sandwiches, etc. Try this simple ..

Wash dal, drain and dry in a kitchen towel. Heat oil in a non-stick frying pan over moderate heat and add mustard seeds. When they start spluttering, add dal and red chillies. Fry stirring continuously for 1-2 minutes till dal turns golden brown. Remove from ..

Dal Poories has a Scrumptious taste.The Amchur and Garam Masala gives the Dal Poories Unbelievable taste. must catch

A classic Indian dish, the Dal fry recipe is a highly nutritious delicacy that goes with any of the Indian breads. Simple and great tasting is all that can be said about this excellent dish.

The tadka dal is an essential part of the staple Indian diet. The answer to a healthy and wholesome diet this lentil soup is best enjoyed with steaming hot

Pressure cook dal along with salt, turmeric, ginger and slit green chillies until soft. Whisk it to make a smooth paste. Transfer to a pot. Add diced tomatoes and cook till tomatoes are soft. (You can add the tomatoes in the pressure cooker, but I prefer to ..

Idly dosa chutney powder is a side dish for idly and dosa in south indian breakfast. Spicy and tasty try and

Grind all the above items finely until soft. Place in a glass bowl and serve with vegetables or dal and

Grind all the above items finely until soft. Place in a glass bowl and serve with vegetables or dal and

please check

1. Soak moong dal in water for half an hour. Drain and grind to a coarse paste. 2. In a heavy-bottomed kadai, heat ghee, add dal paste and fry till it takes on a golden brown colour. 3. Add sugar and milk, and cook on a slow fire till of halwa consistency. 4. ..

Stir fry the drained dal in ghee gently till it is pink. Add 1 cup water and cook till very soft. Add jaggery, nuts, copra, drained raisins and cardamom powder. When blended, add the coconut milk. Do not simmer too much after this addition. Boil only once ..

Wash the moong dal twice and place in a vessel along with 4 cups of water. Wash the potato cubes and add them to the dal along with the salt and turmeric powder. Wash the tamarind leaves well and chop them finely and cook along with the dal on medium heat. ..

GETTING READY 1)Clean and wash the dal. MAKING 2)In a deep saucepan, add dal and water, turmeric and salt. Cover and cook it on medium heat for 30 minutes. 3)In a bowl, add wheat flour and salt. Mix water and make soft dough. 4)Divide the dough into 8 ..

Soak the dals in water for 4 hours. Drain and grind to a fine paste. Heat ghee and fry the nuts and keep aside. Gently dry roast the coconut scrapings and keep aside. Heat a little ghee in a pan and fry the dal mixture till pink and keep aside. Melt the ..

1. Cook the dal in 3 teacups of water. 2. Heat the oil, add the onion and cumin seeds and fry for 2 minutes. 3. Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5

Soak the dals together for an hour and strain. Heat the oil in a pressure cooker. Add the mustard and cumin seeds and when they pop, add the curry leaves and hing. Stir in the ginger paste and the minced green chili along with turmeric. Add the tomatoes and ..

Wash all the five dals and cook them in salted boiling water or in pressure cooker. Dal should be quite thick. Heal oil in a pan and fry onion till light brown. Add ground masala and cook for five minutes, sprinkling water if necessary. When ghee comes on ..

Wash and soak chana dal in enough water for 4 hours. After 4 hours rinse toor dal and moong dal and mix with chana dal in pressure cooker. Add hing, turmeric, tomatoes, green chillies, ginger, mix well. Cover and pressure cook until 4 whistles. For tempering ..

GETTING READY 1) Pound whole spices coarsely. 2) Make a ginger and one onion paste. 3) Fry the other onion until crisp and golden. Keep aside. MAKING 4) Par-cook the rice and the dals in separate containers. Strain and keep aside. 5) In a pan, heat ghee and ..

This Dal Bati recipe is one that you could try the next time you decide to have a barbecue. Hot Spicy dal served with roasted whole wheat dough, this is absolutely delicious and yes, healthy as I decided to use the grill instead of deep frying them.

GETTING READY 1 Pick, and wash all the dals. 2 In a bowl, soak all the dals overnight. 3 Remove their husk. MAKING 4 In a pan, boil water. 5 Add in the dals, white cuminseeds, salt, asafoetida and ginger. 6 Cook until tender. 7 Stir in the curd, ..

This Mag Ni Dal Ki Khichdi tastes simply awesome ! I love this irresistibly seasoned yellow gram dal rice for a meal with brinjal fry ! Try this Mag Ni Dal Ki Khichdi and let me know if you like it !

Dal pinni is an indian lentil preparation made with split yellow lentils and split bengal gram. The daal pinni is best served with rice or rotis and is cooked with water along with flavoring spices like red chilies, cloves, coriander, poppy seeds, mustard and ..

1 Mix and wash thoroughly all Dals (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done. 2 Heat ½ of ghee and fry onions. Add all of the spices until onions are fried until light golden brown. 3 Add the onion and mixture to Dals ..

Bitter gourd contains a hypoGlycemic or insulin like property also known as plant insulin which is highly beneficial in lowering the blood sugar

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. ..

My friends love this Dal Pakora Recipe. This is a festive Dal Pakora recipe made on Diwali. Dal Pakora is a delicious Indian snack. During Ramadan, the month of fasting, Dal Pakoras are often eaten by Muslims during Iftar. It can be eaten during breakfast. ..

Dal bati is a lentil soup with baked whole wheat flaky round bread that are very tasty and healthy.Lentil are high in proteins. They are often mixed with other foods in India. Dal is a mixture of 5 different types of

In a very heavy-bottomed pot, combine the two dais, 5 cups water, the sliced ginger, and the peeled garlic cloves. Bring to a boil, cover, lower heat, and simmer gently 4 1/2 hours, stirring every hour or so. Put the yogurt in a small bowl. Beat well with a ..

Mix rice and toor dal together, rinse it in water for 2, 3 times and soak it in water for 30 mts. Heat oil in a pressure cooker. Once oil is hot add mustard seeds, cumin seeds and whole garam masala, red chillies. Then add chopped garlic and saute garlic till ..

Machher Matha Diye Mug Daal (Lentil with Fish Head) is a very popular Bengali recipe, which is served mainly on festive days or in any family get-together. The recipe tastes best with the fish head of Rohu fish. As for the lentil, use small sized split moong ..

Indian snacks are known for their crunchy crispy bites and this Onion Dal Pakodas are just the kind it can ever be. A great tea-time accompaniment to serve, these Onion Dal Pakodas also upholds healthy way of snacking! So give it a try, I bet you'll love it ..

• Wash the dal twice and place in a pressure cooker along with 4 cups of water. Add the chopped onions, ginger-garlic paste, green chillies, turmeric and chilli powders and the fresh coriander and salt. Cover and cook till the dal is tender and then pass it ..

• Wash the dal twice and place in a pressure cooker along with 4 cups of water. Add the chopped onions, ginger-garlic paste, green chillies, turmeric and chilli powders and the fresh coriander and salt. Cover and cook till the dal is tender and then pass it ..

Soak the chana dal for one hour Grind Channa Dal coarsely without adding water. Now transfer to a bowl and add chopped onions, green chillies or redchillie pd, ginger garlic paste, curry leaves ,coriander leaves,dill leaves, salt,rice flour . Mix all the ..

Pick over and rinse the lentils or split peas. Place the water and salt in a saucepan and bring to a boil over medium heat. Add the lentils and cook until soft but not mushy. Drain and set aside. Heat the oil in a wok or any round-bottomed pan over medium ..

Dry roast the Bengal gram ana black gram together till you get a roasted aroma ana the dals nave lightly Drowned. Leave to cool Heat the oil in a pan and place the mustard seeds in it. When they splutter add the red chillies and the turmeric and asafoetida. 1 ..

Groundnut chutney is a wonderful condiment/dip/side dish when served with Pongal, Idlis (Steamed Pancakes) or even Dosas (Indian Crepes). It is easy to make and can be stored in an air-tight container and refrigerated up to 1 week. Though Groundnut chutney ..

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many

To 1 pint of sour milk curds (yoghurt) add salt to taste and 2 tspns. Dhunia chutney. Whisk and serve in individual

Dhal Sag has a lovely taste. Dhal Sag gets its taste from lentils mixed with spinach. Dhal Sag is inspired by many food joints around the

Heat Oil in a Kadai . Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic. Fry till golden brown and keep it aside. Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute. Cool it. Grind this by adding Salt and ..

Pudina is a main ingredient in the recipe of Pudina Chutney. Pudina Chutney is a good appetizer and helps in digestion. Pudina, a green leafy vegetable, has many more health benefits. This recipe video shows easy method to prepare Pudina Chutney. Mint leaves ..

Grind all ingredients together. Serve with bhajias or plain dal and

Rinse chana dal 2 to 3 times in water. Soak it in enough water for 4 hours. Mix Chana dal, green chilli and salt together and blend this coarsely. Wash raw mango and pat dry it. Grate raw mango using grater. Now mix raw mango and dal mixture together. Adjust ..

1. Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown. 2. Add the red chillies and fry for 2 minutes. 3. Add the tamarind, peppercorns, jaggery and coconut and fry for a while. Cool for some time. 4. When cool, grind ..

Coconut Chutney is south indian Chutney.This Chutney can be served with Idli, Vada and

1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture. 2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently ..

MAKING 1)In a bowl, beat yogurt and add coconut and then the dals together with the ginger, chilies and the salt and beat again. 2)In a small saucepan, heat ghee and add mustard. Let it splatter. 3)Add yogurt mixture and sauté for 2 minutes. Turn off heat. ..

IDLI : 1. Soak Urad Dal (skin removed black gram) and rice separately in the morning and grind it together to make a paste at night. 2. Mix it thoroughly, adding salt and water. 3. This mixture should be of a thick pouring consistency. 4. Keep the mixture in ..

This is an easy recipe for a crispy fried tasty appetizer. It is made with Udad dal which is a white dal. When served hot right out of the kadhai, they literally melt in your mouth. It is a great tasty appetizer for a party platter. If you like you can ..

1. Mix the coriander, green chillies, coconut, sugar, salt and 2 teaspoons of water. 2. Add the lemon juice. 3. Blend in a

1. Grate coconut and grind to a coarse paste with roasted Bengal gram, green chillies and ginger. 2. Mix with salt and lime

This chutney can be enjoyed with Idly or dosai. Frankly I dont know why my mother in law calls it "mixture" chutney, so dont ask, but enjoy the new taste of this chutney.

This chutney is a very good combination for idly and dosa.

I like this simple and easy eggplant chutney recipe.Eggplant Chutney is a very popular Indian condiment. It is generally taken as a side dish . Please try it and let me know how this eggplant chutney recipe turns out for

A simple and easy tomato chutney recipe that will add to the taste of your snacks and other dishes. It is a great tasting accompaniment that goes well with your main meal and also makes for a delicious dip. It is one of my favorites. You would definitely ..

1. Grind together grated coconut, red chillies, garlic, tamarind pulp and salt to a paste. 2. Heat ghee, fry red chillies, urad dal and mustard seeds for 1-2 minutes and pour over the chutney. Chill and

1. Wash the leaves thoroughly, and leave in a colander for the water to drain. 2. Take out the extract of tamarind - approximately 1-1 1/2 cups. 3. Grind to a paste the fried ingredients along with the curry leaves and salt. 4. Heat the oil, add the mustard ..

Heat 4 tbs oil in a saucepan, add methi seeds, urad dal, red chillies, crushed garlic & saute for 10 seconds. Add pudina leaves, cilantro & saute until pudina softens, add juice of soaked tamarind, add salt as per taste. Grind all the ingredients into a ..

1. Heat 1 teaspoon of oil, add the mustard and when done, add the urad dal, asafoetida, fenugreek and red chillies. Fry to a dark brown colour. Remove, cool and powder roughly. 2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring ..

Masala Dosa - A delight from down south! Make this delicious South Indian Dosa with this recipe. Masala Dosa is famous all over the world for it's taste, size and the uniqueness. Originally coming from the Mysore in Karnataka, it has become popular among all ..

Put the coconut, parsley, green chilies, ginger, and garlic, along with 5 tablespoons of water, into the container of an electric blender. Blend, at high speed until you have a smooth paste, stopping occasionally to push down the ingredients. Pour contents of ..

Thuviyal or Thogayal is the Tamil word for ‘chutney’ or spread. It ranges from any combination of greens, or vegetables or totally herbal. The below recipe is of a herb which is called Solanum trilobatum, a common plant in South India known for its ..

1. Wash the leaves, and spread on a cloth to dry - there should be no water while frying. 2. Heat the ghee, fry the masalas one at a time, removing each from the kadai as it is done. 3. When the masalas are fried, fry the curry leaves on slow heat - they ..

* Peel skin of potato and cut potato into small 1 inch pieces. * Chop onion, tomatoes and slit green chillies into 2. * In a pan pour oil and add the seasoning and fry till light golden colour then add chopped onion and fry for 2 mins then add ginger garlic ..

A yummy Chettinadu Style Tomato dip

This is a basic coconut chutney usually served along with dosas.idlis,utthapams

1. Grind the chutney masala with salt to taste. 2. Wash and clean the mackerels. Remove the gills and stomach dirt and wash the stomach portion without tearing the fish. 3. Apply salt and mix the fish in the turmeric and chilli powder. Stuff through the gill ..

Prepare the fenugreek by breaking off the leaves. Heat the oil in a karahi or deep frying pan, add the onions, fenugreek seeds and onion seeds and fry until golden brown. Lower the heat and add the ground cumin, garlic, turmeric, chilli power, fenugreek ..

Lentil curry is a delicious tasty moong dal that is nicely flavoured with the curry powder, kasuri methi cumin, mustard and garlic. This Lentil curry tastes best when served over the hot cooked rice or with the chapati. Try out the spicy Indian dal and enjoy!

This Khaman tastes incredible ! Try out this irresistibly seasoned moong and urad dal steamed cake for breakfast or a snack with spicy coriander dip ! Your suggestions for this Khaman are welcome

MAKING 1. In a large sized sauce pan, heat ghee/ butter. 2. Add onions and garlic. Mix well and sauté on a medium flame for 2 or 3 minutes. 3. Add rest of the ingredients (apart from water and spinach) and mix well. Cook on a medium flame for 1 to 2 ..

This daal is part of lunch or dinner menus in every Pakistani house. It is simple, easy and delicious to make.

Place the lentils in a pan and pour over sufficient cold water to cover. Bring to the boil and simmer for 5 minutes, then drain. Fry the onions in the oil until softened. Stir in the curry powder and flour and cook gently for 2 minutes. Add the stock, ..

Simple Indian dal

Gobi Dhal Curry has a great taste. Gobi Dhal Curry gets its taste from lentils mixed with cauliflower and chicken stock, topped with nuts. Gobi Dhal Curry is inspired by many restaurants across the

Wash and is oak the two dals separately for an hour. Grind each to a fine paste using some of the water that they have been soaked in. Do not add excessive water. Mix the two hatters in a bigger vessel that gives this upwardly mobile hatter space to rise. Add ..

Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped

This Damni Dhokla recipe is from my Granny's cookbook. A true Indian pick to dish out, this Damni Dhokla has my own variations to it, specially to appeal to my family! Give it a try and I am sure you will love it.

Pongal is a traditional South-Indian Dish made with Rice and Moong Dal and then mixed with some roasted cashews, finely chopped ginger, green chillies and freshly ground black peppercorns. Pongal is of two types. The Sweet Pongal and Salt Pongal. Both are ..

1. Soak the green moong dal for 4-5 hours in water. 2. Then take the moong dal and add very little of water and grind this together with green chillies and hing and salt. 3. Take a thali. 4. Spread that moong dal batter on the thali. 5. Put this thali in a ..

1. Cut the carrots and onion into big pieces. 2. Add 3 teacups of water and the moong dal and cook in a pressure cooker. 3. When cooked, blend in a liquidiser and strain. 4. Heat the milk and add to the soup. Mix well. 5. Add salt and pepper and boil for 1 ..

An authentic Punjabi Dahi Bhalle recipe for you. Lentil dumpling soaked in yoghurt sauce is a favorite Indian dish that has come to be a favorite with all ages. The lentil makes it a high protein food that you could enjoy on any occasion.

Hot Kachori is north indian delicious dish made from flour moong dal garam masala. Specially great for holiday marriage party and

Dahi pulki is a snack food eaten with dahi or yogurt. They have sweet, tangy and bit spicy taste.

1. Soak moong dal for 4 hours. Grind to a fine paste. Add chopped coriander leaves and green chillies. Add salt. 2. Heat oil. Make small balls with the moong dal paste. Fry on a slow fire. 3. When the pakodas are golden brown, take them out and dip them in ..

Khasta Kachori is a very popular Indian evening snack. Making kachoris requires a little skill and this video is a step by step guide to making them successfully. All the efforts towards making Khasta Kachori are worth because they are extremely delicious. ..

In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec. Then add Grinded Masala,Salt,Water and allow to cook. When bubbles starts ro come taste it. Transfer to a Serving Bowl and Garnish with finely chopped ..

This Handvoh is a lovely dish ! I love this savory lentil cake from Kathiyawad for breakfast or for a snack ! Try this with coriander chutney and your joy will know no bounds ! Feel free to share your views about this Handvoh with me

Sakkarai Pongal is a sweet dish made with rice, lentil and sugar. It is a South Indian recipe made during the harvest festival in Tamil Nadu in India. It is very easy to cook. We will learn this recipe in different series. Watch and learn step by

Kachori is a super dish from Indian cuisine and it is very popular in India. This dish is very easy to prepare and Kachori can be a treat to your taste buds. Watch how Bhavana prepares Kachori in this step by step

Mix the onion, chopped chile, parsley or watercress leaves, and lemon juice together. Stir the mixture into the dal and serve

Diwali feast is almost incomplete with out having home made savory, crispy Chakali's. Nothing can beat the taste of home made chakali, and especially if its with the bonus of Bhajani chakali taste. A must try

Combine rice and moong dal. Clean, wash and soak in three cups of water for eight to ten minutes. Drain water and keep aside.In a pressure cooker combine the washed rice and dal, grated carrot, chopped spinach, turmeric powder and salt along with three cups ..

Idlis are an all time South Indian favorite. These fluffy steamed rice & lentil cakes are a great comfort food for breakfast, lunch, a snack or even at dinner. Idlis are paired with chutney,  sambar & other accompaniments. They are great for children too. ..

For the stock 1. Cut the onions and tomatoes into big pieces. 2. Add the moong dal and 6 teacups of water and cook in a pressure cooker till the first whistle. 3. When cooked, blend in a liquidiser and strain. How to proceed 1. Heat the oil and fry the onion ..

Sakkarai Pongal is a sweet dish made with rice, lentil and sugar. It is a South Indian recipe made during the harvest festival in Tamil Nadu in India. It is very easy to cook. We will learn this recipe in different series. Watch and learn step by

Wash dal and place in a pan with water to cover by one inch. Add green chillies and turmeric powder and bring to boil. Skim and simmer till done. Mash or puree dal. Add remaining ingredients except seasoning and simmer for ten minutes. Heat ghee in a small ..

1. Crush the puris. 2. Add the remaining ingredients and

soak green gram in water for 30-45 min.In a salad bowl, mix the grated carrots, soaked moong dal (after straining excess water), coconut, curry leaves, coriander leaves, salt, lime juice. Fry the seasonings (mustard, urad dal(black gram), green ..

this is a healthy food forparties having low fat loved by each age

Sakkarai Pongal is a sweet dish made with rice, lentil and sugar. It is a South Indian recipe made during the harvest festival in Tamil Nadu in India. It is very easy to cook. We will learn this recipe in different series. Watch and learn step by