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 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 ..

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

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 ..

1. Soak black gram overnight. 2. Crush next morning and remove skin. 3. Add crushed pepper, coriander and powdered masala. 4. Heat a little oil and fry gram mixture on a slow fire till cooked. 5. Add salt. 6. Make a dough with both flours and milk or curds. ..

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

To make crust: Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes. To make filling: ..

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. ..

ONEMAN show describes how to make moong dal /bean fritters from scratch in comparison to using a GOTA MIX box. He also shows how to use these appetizers with chutneys or to make a vegetarian falafal; a mediteranian sandwich. ENJOY.

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

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

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

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

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 ..

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. 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 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 ..

This video is a creation of SuperVeggieDelight. You can visit SuperVeggieDelight for complete recipes, and more

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 ..

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 ..

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

Please see

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 ..

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, asafoetida, soda bi-carb, sugar, oil and salt and mix well. 4. ..

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

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

Ven pongal is a popular south Indian food. Ven pongal is a spicy version of pongal. If you love spicy food, learn how to cook ven pongal through this recipe video of ven pongal. Try it. You will love this tasty ven

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. ..

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

Soak mung dal in water for six to eight hours. Wash dal and drain thoroughly. Grind to a fine paste. Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds. When they turn brown add asafoetida and dal. Cook for 15 minutes, ..

1. Prepare soft dough first and keep aside. 2. Grind chana dal coarsely, adding very little water in a mixer. Add jeera powder, ginger-garlic paste, green chillies, garam masala and salt and let the mixer run for 3-5 minute as it will add some air to batter ..

GETTING READY 1 For the filling: In a bowl, soak the urad dal overnight. 2 Remove the husk by washing repeatedly with water. 3 In a grinder jar, put the dal and gring inely. 4 In a bowl, mix the grinded dal with salt, spices, and soda bicarbonate. 5 ..

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.

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 ..

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

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 ..

These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and ..

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 ..

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 ..

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

Lean the best way of serving dal

Prepare the herbs for dal

Learn how to deep fry dal bhajiya.

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

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

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 ..

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 ..

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. ..

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 !

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. ..

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 ..

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 ..

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 ..

Simple Indian dal

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

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.

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 ..

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 ..

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 ..

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

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 ..

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

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 ..

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

Boil sprouted moong and channa for 1 whislte and keep aside. In a pan add oil when it is hot,add mustard seeds and allow to splutter. Then add jeera seeds,urad dal and fry for sec. Now add onion and fry till it becomes brown colour. Add green chillies,tomato ..

Fada khichdi is a cooked lentil and bulger wheat preparation that is made with vegetables and can be served as a full meal. Pressure cooked and flavored with cumin, chilies, ginger, cinnamon , cloves and asafoetida, the fada khichdi is heavy and filling.This ..

The badam araitha keerai kootu is a cooked lentil preparation from south india that is made with three lentils and spinach. Cooked together with almond paste and spices like green chilies, asafoetida and turmeric. Served hot it goes best with rice or

Soak all dal together in water for 4 hours or until soft and drain excess water Grind coarsely with the remaining ingredients (not fine paste and do not add water) Shape the mixture into small balls, oval shape or oblong Arange them in idli stand or cooker ..

In a cooker add oil,when it is hot put mustard seeds allow to splutter. Then add dry red chillies,channa dal green chillies and fry for a sec. Thne add washed and drained rice,moongdal and fry for a while. Now add salt 3 1/2 cup water and allow bubbles to ..

Put oil in a pan when it is hot add Mustard seeds ,allow to splutter. Then add curry leaves,dry red chillies,onion and fry till brown. Now add sprouted dal,salt and mix well for 5mins. Taste it and Garnish with the coriander or grated

Wash a cup of rice & and a cup of moong dal. Add 5 cups water & pressure cook up to 5 whistles. The rice & dal should be cooked thoroughly and become almost soft. Add sugar & mix thoroughly. You can add more sugar for more sweetness. Heat ghee in a small ..

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 ..

This Chakli is an irresistible snack ! I love these crispy crunchy golden brown rice flour and dal fries . Try this Chakli and let me know if you like it

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.

Cut the onions, tomato and beetroot into small pieces. and keep aside. Heat oil in a tava, allow the curry leaves to splutter. Add the onions first, when golden brown tomato and then beetroot. Grind chillies, pepper, rice and cumin seeds in the mixie and ..

For Curry : 1. Add all ingredients and put it on steam for 30 minutes. For Chaat : 1. Crush the papdi into small pieces. 2. Make a tadka of moth, moong, black and green channa. Add masala to it. 3. Put 4-5 drops of lemon and garam masala. For Kofta: 1. Grind ..

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 ..

Wash rice and dal. If pigeon peas are used, soak for half an hour, or half boil. Place all ingredients except butter in a pan and add water coming upto one inch above level of rice and dal. Bring to boil and simmer on low heat, with pan half covered. Cook ..

GETTING READY 1. In a bowl add dal and soak in water for whole night. 2. Drain out dal from water the next day and keep aside. MAKING 3. In a skillet heat 1 tablespoon ghee and toss in mustard and asafoetida. 4. When seeds stop spluttering, add dal and saute ..

Dry roast all the ingredients (except the turmeric and salt) in a pan until lightly coloured. Grind everything to a fine powder. Store in an air-tight container. Serve with hot rice and with little oil or

This is done in almost all north indian

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

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

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

Put spinach in a pan with dal, salt, onion, chillies, ginger and 1 cup water. Cook covered till dal is soft. Remove chillies and throw away. Beat contents of pan with egg whisk till smooth. When slightly cool, sprinkle wheat flour on top and stir well. In a ..

Lemon rice or lime rice is a popular south Indian food. This video recipe for lemon rice is very simple and easy. Lemon rice is primarily eaten during breakfast. Lemon rice goes well with seafood and vegetables. Try this tasty lemon rice. You will be thankful ..

For dhan-saak 1. Mix the dals and wash them. 2. Cut the vegetables into big pieces. 3. Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker. 4. Sieve this mixture. If it is very thick, add a little water. 5. Heat the ghee in a ..

Wash 1 cup Rice & half cup Moong Dal together, drain water & keep aside. Heat 3 tbs oil in a shallow pan. Add cumin seeds, cinnamon sticks, cloves, bay leaves, onions, green chillies & turmeric powder. Saute until onions turn brownish. Add this to Rice. ..

Cabbage Saute is a very simple, light dish. Healthy and tasty, quick dish. Try it and

Wash rice and dal and soak for twenty minutes. If prawns are large, cut in half. Blanch prawns and reserve water. Heat ghee in a pan and fry onions and whole spices, till onions are brown. Add one cup water and simmer till onions turn mushy and water has ..

To prepare the pulisu (gravy): N a kadai, heat the sesame oil. Add the seasoning (thalikara kari vadagam) and allow it to crackle. Add the onion, the ginger-garlic paste and the and green chilli paste. Saute for around five minutes. Mix in the tomato paste ..

Are you looking for simple way to make Coconut Rice dish? This recipe video of Coconut Rice will show you how to make it in five minutes. Coconut Rice can be eaten during breakfast or lunch. You must try this Coconut Rice. You will be thankful for this ..

Heat oil in a pan. Add mustard seeds. When they splutter add green chillies, red chillies and ginger. Saute for about 5 seconds on a medium heat. Now add the curry leaves and saute for another 5 seconds. Now add 2 cups of water and salt to it. Check the ..

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

Wash and clean Bombay duck and cut into two-inch pieces. Shallow fry till crisp and mix with paste for patio along with sesame seed oil. Carefully remove centre veins of banana leaves and soften by holding about six inches above a fire. Place them one on top ..

My family loves this Khichdi Recipe .Khichdi is a unique Indian dish. It is also known as khichdee ,khichadi ,khichuri, and khichadi. Khichdi is an Indian dish that contains a combination of rice and lentils .It is generally eaten during illness period as it ..

Mix fenugreek leaves with half tsp salt and leave for twenty minutes. Squeeze out water to remove bitterness from leaves. Rub ginger and garlic paste into meat pieces, place in a pan, add salt and water to cover. Bring to boil and lower heat. Simmer till meat ..

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.

Soak chana dal and mung dal separately. Peel and chop potatoes. Cook chana dal in salted boiling water. After 5 minutes add mung dal 2 minutes later add potatoes. Cook till every thing is tender. Do not over cook. Strain. Mash dals and potatoes; add flour, ..

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

Indian crepe with potato stuffing. You can learn how to make Dosa plane, Masala Dosa, Paper Dosa, Uttapam or Uththaappam; all in this single video.

Soak 50 gms each of Hesaru beLe' and Kadale' beLe' separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe' and kadale' beLe'. Peel one cucumber and cut it into small pieces of the size of ..

This dish goes well with Kanji or Porridge which then makes it a complete

Wash rice and dal and soak for twenty minutes. Cut paneer into medium-sized pieces. Heat ghee in a pan and fry onions and whole spices, if used, till onions are brown. Add one cup water and simmer till onions turn mushy and Water has evaporated. Add dal, ..

Wash green beans and trim ends. Slice finely into rounds of about 1/4 inch. In a cup or small bowl, mix the yogurt with the green chili or cayenne, parsley, salt, sugar, dry mustard, cumin, and lemon juice. Add 3 tablespoons water and mix well. Heat the oil ..

Mix fenugreek leaves with half tsp salt and leave for twenty minutes. Squeeze out water to remove bitterness from leaves. Wash dais well and mix with meat and chopped ingredients for dal mixture and meat. Put into a pan with water to cover by one inch. Bring ..

Put the ginger in blender with 3 tablespoons of water and blend until smooth (about one minute). Peel the carrots and slice them into rounds about 1/8 inch thick. Heat the oil in a 10-12-inch skillet over medium heat. When very hot, add the mustard and ..

Wash the green beans and trim the ends. Slice into fine rounds, 1/8 to 1/4 inch thick. When all the beans are chopped, set aside in a bowl. Put the ginger in the blender with 3 tablespoons of water and blend at high speed until it is a smooth paste. Heat the ..

Boil the potatoes in their jackets at least 2 hours ahead. Leave to cool. Put ginger in electric blender along with the coriander, cumin, tomato sauce, and 3 tablespoons warm water. Blend to a paste at high speed. Peel the cooled potatoes. The charm of this ..

Halve the onion rings and separate. Heat the oil in a heavy-bottomed 10-12-inch skillet over medium heat. When hot, add the halved onion rings and fry them for about 5 minutes until they are dark brown but not burned. Remove with a slotted spoon and spread on ..

Place chopped onions, garlic, and ginger in blender with 3 tablespoons water and blend to smooth paste (1 minute). Set aside. Heat oil in a 10-12-inch skillet over medium heat. When hot, add cinnamon stick, cloves, black peppercorns, bay leaf, and last the ..

Take Handvo flour mix in a big bowl(if using rice and daal then wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste) Add all ingredients except Vegetabe, ENO and tempering ingredients and mix everything very well ..

These sweet chaklis should be a part of the Diwali snack assortment. It is a very popular Gujarati, Maharastrian and Andhra crispy fried snack made during the festive season. There are many variations but these ones made of rice flour and jaggery are the ..

Mix all the ingredients for meatballs and keep covered in a bowl. Mix all the ingredients for the stuffing in another bowl. Preparing the koftas takes a little time, so you might as well make yourself comfortable. If you have a table and chair in your ..