Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I’m here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.

I swear there’s nothing more comforting than a piping hot bowl of khichdi topped with a big dollop of ghee. Feeling under the weather? A bowl of khichdi it is. Need something to cozy up with when it’s raining? A bowl of khichdi it is. No matter what you’re feeling, khichdi is always the answer!! 

This recipe is inspired from my grandma’s kitchen, and it’s got whole spices and chunks of potato and other vegetables that just melt into the dish. The secret to all that flavor lies in roasting the rice and dal in ghee along with the whole spices before pressure cooking and that creates the most amazing nutty aroma and depth. Serve it up with yogurt, fried potatoes, or some tomato chutney and you’ve got yourself a bowl of goodness that’s trulyyy good for the soul 🥰

This khichdi is up there on my list of go-to comforting recipes along with my Dal Fry, Rice Bath, and Millet Bise Bele Bath. 

Khichdi Ingredients

• Rice: Small-grain rice works best for creamy texture
• Dal: A mix of toor dal + moong dal
• Ghee: For roasting + that richness of flavor. Don’t skip this!
• Whole spices: Cumin, peppercorns, bayleaf, cloves, cardamom
• Aromatics: Ginger and green chilli
• Veggies: Potato, carrot, beans, cauliflower, peas
• Spices: Turmeric, red chilli powder, salt
• Water: To cook it all down until creamy

Richa’s Top Tips

• Apart from the dals and rice, I love adding diced carrots, beans, potatoes, cauliflower and green peas to my khichdi for lots of extra texture and nutrition.
• Unless you’re vegan, don’t skimp on the ghee. It’ll melt all over and glisten and make every bite extra delicious.
• The water ratio is an important determinant to the final texture of this recipe. I like my khichdi to have a thick porridge-like consistency, for which I had 5 cups of water for for a total of 1 cup of rice and lentils. You can easily increase or decrease the amount of water based on your personal preference.
• If you notice that your khichdi looks too thick after cooking, simply add a little more water and cook for a few extra minutes to adjust the consistency.
• If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.

Serving Ideas

• Add a drizzle of ghee on top (mandatory 😉)
• Serve with yogurt or raita on the side
• Pair with a fried potatoes for extra crunch
• Serve along with papad + pickle for tang and texture
• Have it along with some tomato chutney 
• Eat it with some curd or plain unsweetened yogurt.

Storage Tips

• Refrigerate leftovers in an airtight container for 2 days
• Add a splash of water when reheating, khichdi thickens as it cools
• Reheat in a pan or microwave until steaming hot

This isn’t just khichdi — it’s a hug in a bowl. With the nutty ghee-roasted base, whole spices, and hearty veggies, this recipe turns a simple comfort dish into something extraordinary. Whether you’re under the weather, craving something cozy, or just want a quick, nourishing meal, this khichdi will always deliver. Try it and send me your recreations over on my IG @my_foodstory! 

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The Khichdi Recipe that’s actually tasty!

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 Portions

Calories 313kcal

Author Richa

Ingredients

• 1/2 cup Small grain Rice
• 1/4 cup Arhar Dal Toor dal/ Split Pigeon Peas
• 1/4 cup Dhuli Moong Dal skinless Petite Yellow Lentils
• 2 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 6-8 Whole Peppercorns
• 2 Bayleaves
• 4-5 Cloves
• 2 Cardamoms whole
• 1 teaspoon Ginger grated
• 1 Green Chilli / Serrano Chilli split lengthwise
• 6-8 Cauliflower Florets
• 1 Potato quartered
• 1 Carrot peeled and cut into 1 inch pieces (large )
• 8-10 French Beans cut into 1 inch pieces
• 1/2 cup Green Peas frozen or fresh
• 1 teaspoon Turmeric
• 1/2 teaspoon Red Chilli Powder / Paprika Powder
• 1.5 teaspoons Salt
• 5 cups Water

Instructions

Traditional Pressure Cooker:

• Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
  1/2 cup Small grain Rice, 1/4 cup Arhar Dal, 1/4 cup Dhuli Moong Dal
• Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
  2 tablespoons Ghee, 1 teaspoon Cumin Seeds, 6-8 Whole Peppercorns, 2 Bayleaves, 4-5 Cloves, 2 Cardamoms, 1 teaspoon Ginger, 1 Green Chilli / Serrano Chilli
• Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
• Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
  6-8 Cauliflower Florets, 1 Potato, 1 Carrot, 8-10 French Beans, 1/2 cup Green Peas, 1 teaspoon Turmeric, 1/2 teaspoon Red Chilli Powder / Paprika Powder, 1.5 teaspoons Salt, 5 cups Water

Instant Pot Version:

• Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
• Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
• Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
• Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Video

Notes

1. Here’s a pretty cool article about dals (lentils) along with their images to help you identify them easily
2. The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup. You can also add more water if you like and cook it further if you want your version mushier.
3. To reheat, just add a little water and heat it over a low flame.
4. Aloo Fry is amazing with khichdi. I do a slightly different version with skin on sliced potatoes and here’s what you’ll need for it. Follow the instructions in the video to make it.
   1. Potatoes 2 (skin on, thinly sliced)
   2. 1 tsp chilli powder
   3. 1 tsp Jeera Powder
   4. 1.5 tsp Coriander Powder
   5. 1/2 tsp Turmeric
   6. 1/2 tsp Salt
   7. 2 tbsp Mustard Oil
5. You can also serve khichdi with raita, you can check out my raita recipe here – https://myfoodstory.com/indian-raita-recipe/ 

 

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 920mg | Potassium: 458mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2875IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 3mg

This article was researched and written by Navya Khetarpal.

The post The Khichdi Recipe that’s SO tasty! appeared first on My Food Story.

Craving a comforting bowl of sambar with idlis and dosas? This one-pot sambar recipe is the perfect solution — quick, flavorful, and made effortlessly in a pressure cooker! 

I am the kind of person who cannot imagine having my idlis and dosas without a big bowl of piping hot sambar on my plate. I think it’s the perfect way to round up the simple flavors of idli and dosa, as well as make the meal more nutritious. 

And considering how often we make South Indian dishes in this household, the whole shabang of making sambar the traditional way started to feel too cumbersome pretty soon. Enter: My one pot sambar recipe! With no compromise on the taste or texture, it delivers all the authentic South Indian goodness in a fraction of the time. So if you love sambar but like me, not the long cooking, this quick method might just become your new go-to.

One Pot Sambar Ingredients

For the sambar: 

• Toor dal: Split pigeon peas form the base of this sambar. 
• Aromatics: Garlic, green chillies, and curry leaves for flavor and aroma
• Veggies: Diced carrots, tomatoes, sambar onions, or cubed regular onions, beans, and drumsticks add lots of flavor, texture, and nutrition 
• Spices: Turmeric, red chilli, and coriander powders along with sambar powder for warmth and flavor   
• Tamarind pulp: For a nice, refreshing tang. I highly recommend not skipping this
• Salt: For seasoning
• Water: To pressure cook and adjust consistency
• Oil: Prevents the dal from overflowing and foaming when releasing pressure. Any neutral-flavored oil such as vegetable, sunflower, peanut, canola, etc. 

For tempering:

• Ghee or oil: Ghee adds a really nice flavor and richness, but you can replace it with any neutral-flavored oil to make it vegan
• Spices: Mustard seeds, cumin seeds, hing or asafoetida, and curry leaves for warmth, flavor, and aroma
• Fenugreek seeds: It adds aroma and more depth of flavor to the sambar, along with aiding in digestion. A little goes a long way here. You can skip it if you don’t have it. Coriander leaves: Finely chopped for garnish. Adds fresh, earthy flavors to the whole dish

How to Make One Pot Sambar

Unlike the traditional sambar recipe that This one pot sambar recipe comes together entirely in the pressure cooker in just three simple steps: 

01 Cooking dal: We start by pressure cooking our toor dal along with some turmeric powder, tomato, and oil until everything is cooked down and soft

02 Making sambar: Now to the same pressure cooker, we add all our veggies, curry leaves, tamarind, and spice powders and cook for one more whistle

03 Tempering: Once everything is cooked through, we make a tadka with mustard and cumin seeds, hing, curry leaves, etc. add it to the prepared sambar in the pressure cooker, mix everything well, and that’s it–our delicious, warming, one-pot sambar is ready to be served! 

What is sambar powder

Sambar powder is a special spice and lentil mix blend that lends sambar its authentic flavor, warmth, and aroma. It’s usually made from chana dal (split chickpeas) as the base along with spices like coriander seeds, dried red chillies, cumin seeds, fenugreek seeds, and hing (asafoetida). Some people also add peppercorns to this blend, but that’s optional. 

Sambar powder is easily available at most grocery stores online and offline in India, and at local Indian stores outside India. You can also easily make it at home in under 15 minutes. It has a long shelf life (stays good in the fridge for up to 6 months). In my experience, homemade sambar powder makes the dish a lot more flavorful, but store-bought can easily be used in a pinch. 

Common Sambar Vegetables

Even though this sambar recipe uses just a handful of veggies, there are so many you can choose from. Here are all the veggies you can add depending on preference and availability: 

• Potato
• Carot
• Drumstick
• Beans
• Cauliflower 
• Pumpkin
• Ladies Finger or Okra 
• Brinjal or Egg plant
• Radish
• Bottle gourd
• Broad beans
• Long beans
• Plantains 

Which lentils work best in Sambar? 

Traditionally sambar uses just just toor dal or split pigeon peas and that’s what we have used for this one pot sambar recipe as well. However, you can use a mix of toor and moong or masoor dal. The flavor will change a little bit, but it will still be delicious! 

Richa’s Top Tips

• Follow the pressure cooking time mentioned in the recipe card, especially when cooking the veggies. We need our veggies to be completely cooked, but still have a little bite. Over cooking will lead to mushy veggies, which is not ideal for this sambar recipe 
• Sambar is generally watery, but feel free to adjust the consistency to your liking. 
• I would highly recommend using fresh spices and lentils for the best flavor and texture 
• It’s important to make the tempering on a medium flame to avoid burning and keep the spices and herbs aromatic 
• This sambar has medium spiciness and sourness. You can easily adjust the quantities of chilli powder, and tamarind to suit your preference. You can also add some jaggery to balance out the sourness if you like. 
• Ghee is traditionally to temper as it adds a beautiful richness and aroma to the sambar. However, you can easily replace it with coconut oil or neutral-flavored oil to make it vegan. 

Storage Tips

Refrigerator: When stored in an airtight glass or steel container, sambar stays good in the fridge for up to 2-3 days.Reheat thoroughly on the stovetop and bring it to a boil to kill any bacteria before serving. 

Freezer: Sambar is super freezer-friendly and stays well for up to 3 months. Store in single-servings as repeated thawing and freezing causes it to spoil very quickly. Thaw it out in the fridge overnight and then reheat in the microwave or on the stovetop before serving. Please note: Veggies may become a bit mushy when thawed which may change the texture slightly, but the flavors still remain intact. 

Serving Ideas

There are so many ways to eat sambar. Here are a few favorites that always hit the right spot: 

• With steamed rice or bisi bele bath and crunchy papadam for a simple yet satisfying meal
• As a side with idli, dosa, uttapam, or upma along with coconut chutney  
• Poured over crispy medu vadas for the most satisfying breakfast ever 
• Simply drink it by the bowl for a light and satisfying meal  

Sambar Variations

• Oil: While oil is traditionally used to temper sambar, some recipes, especially from Tamil Nadu, use gingelly or sesame seed oil (different from toasted sesame oil), while recipes from Kerala use coconut oil. 
• Jaggery: In Karnataka, adding a little jaggery to the sambar is a pretty common practice. Jaggery helps balance out the sourness from tamarind, while adding just a hint of sweetness. 
• Coconut: You can add toasted coconut shavings or make a paste by grinding toasted coconut and whole dried red chilli to add a nutty, spicy flavor to your sambar.
• Raw mango: A lot of sambar recipes add raw mango when it’s in season for a deliciously tangy kick. 

So now that you know how easy and hassle-free it can be to make sambar, there’s no reason to not make it the next time you’re making a South Indian spread. Once you make sambar for idli and dosa in this way, there’s no going back, I promise! 

If you try this easy sambar recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories! 

Watch One Pot Sambar Recipe Video

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One Pot Sambar | Fast & Easy

This is an easy vegetable sambar recipe where I show you how to transform store bought Sambar Powder into an amazing Sambar. Perfect for idlis, dosas and uttapams.

Course Main Course

Cuisine Indian, South Indian

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 256kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• ½ cup toor dal
• ½ teaspoon turmeric powder
• 7 cloves garlic whole
• 3-4 cups water divided
• ¾ cup tomato cubed
• 1 teaspoon oil
• 1 sprig curry leaves
• 1 carrot 75 gms, cut into ½ inch cubes
• 10 beans 80 gms, cut into 1 inch length pieces
• 3 drumsticks 120 gms, cut into 2 inch pieces
• ½ cup peeled sambar onions or cubed onions
• 2 green chillies slit
• 3 tablespoons sambar powder
• 1 teaspoon chilli powder adjust to taste
• 1 teaspoon coriander powder
• 1 tablespoon tamarind pulp
• 1 teaspoon salt

Tempering

• 2 teaspoons ghee or oil
• ½ teaspoon rai mustard seeds
• ¼ teaspoon jeera cumin seeds
• 10 methi seeds fenugreek seeds
• ⅛ teaspoon hing asafoetida
• 1 whole dried red chilli
• 1 sprig curry leaves
• 2 tablespoons finely chopped coriander leaves

Instructions

Cooking dal

• Add toor dal, turmeric powder, garlic,half the tomatoes, 1 ½ cups of water and 1 teaspoon oil to a pressure cooker and cook on medium for about 4 whistles (first whistle on high and then lower the flame and cook for 3 more whistles) till it’s cooked well. Mash the dal with the back of a spoon or a whisk and set aside.

Making Sambar

• Add curry leaves, carrots, beans, drumsticks, sambar onions, green chillies, sambar powder, chilli powder, coriander powder, tamarind pulp and salt along with another cup of water. Mix well. Cook for one more whistle on high. Turn off the flame immediately after the whistle goes off. Once the pressure releases naturally, open the cooker and add more water if required to adjust the consistency. Keep the sambar on a simmer while you make the tempering or tadka.

Tempering

• Heat ghee/oil in a tadka pan or a saucepan on a medium flame. add mustard seeds and cumin seeds. As they start to splutter, add hing, whole red chilli, curry leaves and fry till fragrant. Add chopped coriander and mix well. Turn off the heat and add tempering to the prepared sambar, mix well and serve.

Video

Notes

1. I like this sambar with almost fully mashed dal. If you like yours to be more chunky, do not mash it as much as I have. You can also reduce the cooking time for the dal by 5 minutes. 
2. I have used MTR sambar powder in this recipe, you can use any trusted variety. 
3. You can substitute fresh tamarind pulp with pre-packed tamarind paste. 

Nutrition

Calories: 256kcal | Carbohydrates: 26g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 761mg | Potassium: 395mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3194IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post One Pot Sambar | Fast & Easy appeared first on My Food Story.

Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)

When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.

Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!

This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice. 

The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.

The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious! 

For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.

If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!

Why You’ll Love Lentil Trail Mix

• protein- and fiber-packed breakfast or snack with 16 grams each of protein and fiber per serving!
• make all three flavors or choose from 3 amazing flavors: Indian-spiced, peanut gochujang, or nacho cheese
• deep flavors and incredible textures
• naturally gluten-free with soy-free and nut-free options included

Continue reading: High Protein Lentil Trail Mix, 3 Ways Peanut gochujang, Indian Chivda, Nacho cheese flavors

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Kothavarangai Paruppu Usili - Indian Cluster Beans Curry

This classic South Indian curry features tender cluster beans (Kothavarangai) stir-fried with soaked, spiced, and crumbled lentils. Paruppu Usili is a protein-rich, vegan, and gluten-free side dish that pairs perfectly with Mor Kozhumbu, Rasam, Sambar, and steamed rice. A wholesome and comforting Tamil-style recipe that brings authentic flavors to your everyday South Indian meals. What […]

READ:Kothavarangai Paruppu Usili - Indian Cluster Beans Curry

A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013

Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.

The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.

These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!

Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.

Why You’ll Love BBQ Lentil Burgers

• veggie-packed!
• easy to make in the oven or on the stovetop
• loaded with so much amazing BBQ sauce flavor!
• versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
• nut-free with easy soy-free and gluten-free options

Continue reading: BBQ Lentil Burger

The post BBQ Lentil Burger appeared first on Vegan Richa.

These split red lentil recipes will help you make the most of that jar of red lentils in your pantry. Red lentils are a budget-friendly source of protein and fiber, and they are so versatile! Use them to make soup, stew, dal, brownies, granola, bolognese, tortillas and MORE!!

Split red lentils are so easy to cook with. Because they are split, they cook quickly on the stove or in the Instant Pot. They simmer on the stove in about 15 minutes, and they cook in the Instant Pot in five minutes!

There are also just so many ways to cook with red lentils! You can, of course, use them as the base for soups, stews, and curries. But because they break down when you cook them and have a neutral flavor, you can use them to thicken and add protein to sauces and spreads. They can even add moisture and sneaky fiber and protein to baked goods, like brownies!

Dried split red lentils are shelf stable, so they keep for ages in an airtight container in the pantry. If your lentils are older, they can take longer to cook and need a bit more water, but they’ll still work well in the split red lentil recipes below.

Split red lentils are brown lentils that have been skinned and split. They are often labeled as just red lentils. You can find them in many stores as well as online. Red lentils can also be found in whole form, i.e they have been skinned but not split. You can use the non split red or pink lentils as well, they just take a few mins longer to cook. 1 cup of cooked split red lentils has 18g protein and 16g fiber! And rich is iron , potassium and folate. Try some of these recipes and do let me know what’s your favorite way to use red lentils!

Red Lentil Dal and Soups

Red Lentil Spinach Soup

4.90 from 19 votes

A cozy, creamy bowl of red lentil and spinach soup is a comforting and easy meal that has an amazing flavor! It’s a one-pot meal that’s ready in just over half an hour. Gluten-free nut-free soy-free

View Recipe

Golden Red Lentil Dal (Turmeric Spinach Dal)

5 from 31 votes

This golden red lentil dal gets its vibrant color from turmeric! It's an easy lentil soup with greens that's perfect for a weeknight dinner. (gluten-free, nut-free, and soy-free)

View Recipe

Vegan Dalcha

5 from 4 votes

This South Indian Lentil meat stew – Dalcha, has lentils or split peas cooked with spices, coconut milk and meat to make a hearty stew that is served with rice Biryani. We use soycurls to make a glorious vegan dalcha. Glutenfree Nutfree recipe. Soyfree option

View Recipe

Vegan Masoor Dal Tadka Indian Split Red Lentil Dal

5 from 22 votes

Restaurant-Style Masoor Dal Tadka (Indian split Red lentil Dal tempered with whole spices) is easy and to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree nutfree coconutfree

View Recipe

Continue reading: 25 Amazing Split Red Lentil Recipes

The post 25 Amazing Split Red Lentil Recipes appeared first on Vegan Richa.

It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...

The post 6 Ideas to Create a Light and Nutritious Dinner first appeared on Give Me Some Spice!.

Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It is made from yellow split pigeon peas simmered along with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.

I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! You can find misal pav and Amti dal  in my cookbook.

This Chataka dal is another dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s fiery with the added chili powder tempering. As always, you can adjust the spice level to your preference.

To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could also serve this with cauliflower rice.

Dals are soul food with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just cook them long enough until tender and then add the tempering/Tadka.

More daal recipes:

• Sabut Masoor Ki Daal; Spiced Lentil Soup
• Dhaba Style Butter Dal (vegan)
• Vegan Handi Lentils (Creamy Indian Dal)
• Instant Pot Dal Bukhara; Dump and Done Creamy Black lentils
• Spicy Urad dal

Continue reading: Chataka Dal – Spicy Maharashtrian Toor Dal

The post Chataka Dal – Spicy Maharashtrian Toor Dal appeared first on Vegan Richa.

• 1 cup chana dal
• 1 cup jaggery (grated)
• 1 cup all-purpose flour (maida)
• 2 tbsp whole wheat flour
• 1/2 tsp turmeric powder (haldi)
• 4 tbsp Oil (vegetable)
• 1 tsp cardamom powder

puran and dough

 Preparation:

• In a pressure cooker, add 3 cups of water and washed chana dal. Pressure cook for 3 whistles, then switch off the gas and let the cooker cool down.
• Open the pressure cooker, strain the cooked chana dal and reserve the water. This water can be used to make katachi amati. Drain water completely from the dal. Then add this dal into a deep pan. 
• Add jaggery in it and let this mixture cook over medium heat. Keep stirring over medium heat until the mixture becomes thick (keep stirring for like 7-8 minutes). 
• Let it cool down a bit. Then using a mesh strainer try to gather all the smooth mixture and keep aside else you can use mixer to blend this mixture smoothly too or if you feel lazy you can skip this step, just see to it that dal and jaggery is nicely mixed.
• Add cardamom powder and mix. * Keep aside, this is your puran.
• In a mixing bowl take all-purpose flour, whole wheat flour and turmeric pwd. Add 4 tbsp oil and mix well. Now add water little by little and make a smooth consistency dough. 
• Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let it rest for 30 minutes atleast.
• Make small balls of the stuffing. Then make balls (smaller than stuffing) of the dough. Grease your fingertips and spread one dough ball gently to make a small round disc. Put one stuffing ball on it. spread the dough gently over the stuffing with fingers and cover the stuffing. Use dry rice flour to roll the poli. Heat the frying tawa, place rolled roti in the center and roast on both sides over medium heat, add little ghee while roasting. Serve hot with Ghee. Puran-poli tastes good with cold milk too.
• These puran polis stay fresh for approximately 1 week at room temperature.

njoY!! happY cookinG!!

Note*: The huran has to be nice and dry for rolling out the Poli without breaking it. If you feel that the huran has moisture you can either freeze it for some time or microwave it for a couple of minutes stirring it after every minute. Knead the kanik nicely for couple extra minutes before making balls and rolling out. 

                                          HAPPY HOLI 

Making of Puran Poli in pictures:

Soft Ubbati

Health Benefits: Puran Poli made with whole wheat is rich in complex carbs, fibre and certain minerals. Jaggery used in the preparation is loaded with iron, calcium, phosphorus minerals. It digests slowly and hence helps to release energy slowly. Cardamom used also aids in digestion.

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

• urad dal – either whole or split. 
• Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
• Fenugreek seeds – Helps indigestion
• Salt
• Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

Print

DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.

Course Breakfast, Lunch box recipes

Cuisine Andhra

Keyword healthy breakfast, plant based, vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Cast iron skillet or wok

Ingredients

• ½ cup Urad dal
• 1 cup Idli rava
• ½ tsp Fenugreek seeds
• Salt to taste

Tempering

• 1 tbsp Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• 1 tsp Green chili paste
• ½ tsp Minced ginger

Instructions

Let's prep for the batter

• Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
• Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
• Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

• Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
• Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

• Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
• Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
• Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
• Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
• Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.
  

Notes

• There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
• If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
• I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post DIBBA ROTTE appeared first on mycurryveda.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

BASAVA KAJJAM

A divine and delicious moong dal and wheat flour balls porridge, which is sweetened with jaggery. An age-old recipe from the Land of Telangana.

Course Dessert

Cuisine Indian, Telangana

Keyword Bathukamma special, Porridge, Telangana cuisine

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Soaking time 1 hour hour

Total Time 2 hours hours

Servings 4 Servings

Author Shravani Abhishek

Equipment

• Saucepan

Ingredients

• ½ cup Split moong dal
• ½ cup Whole wheat flour
• ¾ cup Jaggery
• ⅓ cup Milk
• ¾ cup Water
• ½ tsp Cardamom powder optional
• 2 tbsp Ghee optional
• 1 tbsp Melon seeds optional

Instructions

Prepping

• Wash and soak the moong dal for about an hour.
• Take a mixing bow, add whole wheat flour, add water gradually and knead to make soft dough. (Similar to the Indian roti dough)
• Cover the dough and let it rest for 15 mins.

Make the Tiny wheat flour balls

• Take a wide plate and sprinkle some dry wheat flour on it. Now take a handful of dough at a time, take a tiny amount of dough to the size of moong dal/coriander seed and roll into a ball.
• Now place the rolled tiny wheat flour ball on the plate with dry flour.
  
• Repeat the process for the remaining dough.

  Note : You can skip this time-consuming process by rolling the dough into flatbread and then cut into diamonds.

Let's make BASAVA KAJJAM now!!

• Heat a saucepan, add water and bring it to a rolling boil.
• Now add in rolled tiny wheat flour balls, soaked and drained moong dal and give it a good mix.
• Cover the pan and let them cook on a medium flame until the moong dal is fully cooked. This will take around 15 min.
• Now add in milk, grated jaggery, cardamom powder (if using) and cook until everything is cooked thoroughly.
• Heat a small pan, add ghee and once its hot add in melon seeds and fry for 30 secs. Add these roasted melon seeds to the cooked BASAVA KAJJAM.
• BASAVA KAJJAM is done and it's all ready to be served. Dig in and enjoy.
  

Notes

• You can skip the rolling of wheat flour balls and instead roll the dough into flatbread and then cut into diamonds using knife or pizza cutter.
• If you want a vegan version, substitute the Regular milk with Plant based milk or you can just totally skip adding it. Also, do not roast the melon seeds in ghee, instead add them while boiling the moong dal.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.

How to make horse gram recipe ?

kollu paruppu recipe is very famous in Kongunadu. People prefer horse gram for weight loss in ayurveda also horse gram good for diabetes. we used to prepare kollu paruppu recipe often especially to treat cold which goes well with white rice. lets see how to cook horse gram recipe now.

Ingredients:

• kollu paruppu ( known as horse gram tamil & kulthi beans in hindi ) – 1 cup
• Water to cook horse gram
• Castor oil – ½ spoon
• Country tomato – 1(big)
• Turmeric powder – ¼ spoon
• Shallots – ¼ cup (cleaned)
• Red chilli – 3 no’s
• Curry leaves – 1 sprig
• Garlic – 4 cloves
• Cumin seeds – ½ spoon
• Coriander seeds – 1 spoon
• Coriander leaves – 4 stalks
• Required salt

Steps to cook kollu paruppu recipe in pressure cooker:

1. To begin take a bowl add horse gram and wash them thoroughly.
2. Switch on the stove place a cooker then add 2 ½ cups of water, ½ spoon of castor oil, ¼ spoon of turmeric powder, one big country tomato.
3. Now close the pressure cooker and cook kollu paruppu up to 3 whistles.
4. Steps to cook kollu paruppu in earthen pots and normal pan:
5. Switch on the stove place earthen pot or steel pan, add 3 cups of water then is hot add in washed horse gram.
6. Followed by ½ spoon castor oil, one big country tomato then cook up to 15 minutes
7. After horse gram half cooked add turmeric powder then cook until horse gram fully cooked.

Steps to grind kollu paruppu:

1. At first switch off the stove drain the excess water in horse gram and keep it aside.
2. Next add cleaned shallots, red chilli, curry leaves, coriander leaves, cumin seeds, coriander seeds, required salt in cooker, earthen pot or normal pan.
3. Leave it all spices for 10 minutes.
4. Now take a mixer grinder put all things in to it and grind them as semi coarse paste. (No need to add water if you want add drained water from horse gram)
5. You can also add kollu paruppu in Aattu kal and grind well as semi coarse paste. (Taste will be super good)
6. Spicy authentic Kongu special kollu paruppu recipe is ready to serve.
7. Drizzle some homemade ghee or coconut oil on the top of the kollu paruppu and serve with hot white rice.

Various names of kollu paruppu

• Kollu Paruppu is known ashorse lentil or horse gram, horse gram beans in english (also Cowpea)
• kulthi horse gram in Hindi
• ulavalu recipes in telugu
• It is called as Muthira in Malayalam
• Its botanical name is Macrotyloma uniflorum

Tips:

• This is authentic Kongu style kollu paruppu; there also another way.
• The only difference is seasoning, after grind the kollu paruppu, take a kadai add some ground nut oil when it is hot add mustard seeds, one red chilli and curry leaves then fry for a second and add kollu paruppu and cook up to 5 minutes. (This process will help to avoid spoilage of kollu paruppu)
• As of now you need kollu paruppu in semi streaming consistency implies include water at that point cook well.
• kollu paruppu in semi gravy is the good texture to eat.
• More vegetarian recipes : thuthuvalai rasam recipe | pirandai chutney recipe | Mini Sambar Idly recipe | Pachai Payaru Paruppu | Paruppu Rasam recipe | murungakkai paruppu recipe
• black horse gram another variety of kollu.
• We can make more than 40+ kollu recipes ( ulavalu recipes – kulith recipes) using horse gram dal.
  • horse gram soup
  • horse gram juice ( kollu juice)
  • kollu chutney
  • kollu kanji recipe
  • horse gram powder recipe for weight loss ( kollu powder)
  • kollu kulambu
  • kollu podi
  • kollu rasam (i’ll post kollu rasam in tamil soon)
  • paruppu thogayal
  • horse gram flour ( kulith flour) used for Weight loss Roti Recipe

horse gram health benefits / ulavacharu health benefits / kollu benefits

• Kollu known in english as horse dal, horse gram lentils or horse peas. Horse gram benefits for more people who are following horse gram diet for weight loss.
• Refer this web link for horse gram benefits in tamil : kollu for weight loss in tamil
• horse gram nutrition :  Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
• benefits of drinking horse gram water: Drink the horse gram water twice a day on an empty stomach for weight loss.
• horse gram benefits diabetes : Anti-oxidants help in controlling oxidative stress by scavenging free radicals. He said the study found that raw horse gram seed has the ability to reduce post-prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme.
• horse gram and diabetes: This helps to reduce insulin resistance.Hence it is highly used for diabetics.The seed is beneficial for reducing the blood glucose level.It can reduce the digestion of carbohydrate.This leads to lower the blood sugar level.This is used as insulin resistance in type 2 diabetes.Including Horse gram (മുതിര) in your daily food is very effective for diabetics.This can also help to reduce the cholesterol level.
• horse gram benefits for weight loss : Consuming horse gram can help you lose burn calories. Horse gram is low in calories. It can keep your bad cholesterol levels in check and prevent the risk of heart diseases. Also, consuming horse gram will provide you with protein and fibre, which will keep you full for long and prevent you from eating more.
• horse gram sprouts benefits : Doctors recommends having sprouts as a good source of protein and also to cool the body.
• horse gram for hair growth : Drink it horse gram for hair growth once a day when bearable hot. Add 1/4 cup of Horse Gram ( Kulthi in India a pinch of Asafoetida ( Hing in India ) and 2 pinches each of dried horse gram for hair growth Ginger ( Adrak in India ) and Liquorice ( Mulethi in India )
• horse gram for kidney stones ( kulthi for kidney stone): The importance of horse gram was well recognized by folk medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever, lowering cholesterol levels and blood sugar levels. Horse gram water was prescribed for treating jaundice.
• flaxseed and horse gram : Flax seed is a seed, while Horse Gram is a pulse. * Nutrient Value of 100 gram of Flax seed is: 50 calories, 20 grams of protein, 41 grams of fat, and 28 grams of fiber. * Nutrient Value of 100 gram of Horse grain is: 321 calories, 22 grams of protein, 287 mg of Calcium, 311 mg of Phosphorus and 7mg of Iron.
• is horse gram good for health : If you are trying to lose weight, you can consume horse gram as much as you want, but remember moderation is the key. Moreover, the high protein and fibre content of horse gram will keep you fuller for a long time.
• horse gram where to buy : its available local stores, super market and even online portals.

The post kollu paruppu recipe – how to cook horse gram recipe, horse gram recipe appeared first on Famous Indian Recipes.

Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all .  

The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.

 Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness.  Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch . 

You may also want to try Paruppu Urundai Kuzhambu which is a tamarind based gravy for another gastronomic feast .

Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special Thandai Flavored Rava cake 

Some more lipsmacking and tasty Mor Kuzhambu variations on my blog

Pooshnikaai (ash gourd) Mor Kuzhambu 

Kumbalkkai (ash gourd )Majjige Huli 

Pooshnikaai (ash gourd) Mor Kootu 

Vendakkai (ladies finger)Mor Kuzhambu 

Bonda Mor Kuzhambu 

 Namkeen moong dal is a very tasty and addictive tea time snack which is enjoyed by all age groups .

A popular snack which is sold by major snack brands, in India and abroad this certainly is a Go to snack which most of us will stock at home to just munch on for time pass .

You can also make amazing chaat with this fried moong dal by adding chopped onions ,tomatoes, fresh corriander and dress with some fresh lime juice .

To make namkeen moong dal at home ,you need to have a few pre preparations, but if you plan your work accordingly, this tasty snack can be made just in time for your tea time or the time when kids are back from school.

The key to get perfectly fried moong dal is to pat dry the soaked moong dhal on a cotton cloth until it is totally dry and moisture free . A small amount of moisture also will end in oil splutter while frying which is definitely risky and hazardous.  So take care to dry up the moong dhall before frying.

The fried moong dal is seasoned with basic spices like salt and chat masala ,but you can also add some red chilli powder if you may like. I prefer to keep it plain salted with a hint of chaat masala . 

Ingredients 

Method 

• Wash and soak the moong dal in a bowl of water for 3 to 4 hrs .
• Drain the water through a colander and spread the soaked moong dal on a soft cotton cloth for about 30 mins under shade so that all the moisture is absorbed by the cloth .
• Heat up the oil and fry the moong dal in small batches until it turns crisp and appears golden yellow. Fry in medium flame and be vigilant else it will  burn too quickly .
• To the fried moong dal add salt and chat masala and mix it well .Store it in an air tight container.  Use a dry spoon to use while serving. 
• Enjoy this addictive snack with your tea or a leisure drink with your friends and family.

This rich and creamy Caramelized Onion Dal is the perfect comfort food for a cold day! It is bursting with flavor from caramelized onions and whole spices which are tempered in oil! Serve with rice for a delicious Indian meal.

Coming at you with a simple lentil dal that is bursting with flavor. This is another dal that I just made one night when I was craving a light dal and rice meal.

This caramelized onion dal is a creamy concoction of two types of lentils – red and yellow ones – which are cooked on the stove or using an Instant Pot and then simmered along with fragrant seasoned oil – tadka (tempering).

The caramelized onions add a whole bunch of umami flavor while the cumin and black pepper mixture added to the tempering provide some heat and a refreshing flavor!

To take this dish to the next level of deliciousness we serve this lentil dish drizzled with another round of tempering. This second mix of whole spices fried in oil until sizzling and aromatic gets folded through the creamy dal just before serving

Use whatever lentils you have on hand. I used a mix of yellow and red lentils. You can cook them on the stovetop or in the instant pot.

More daal recipes:

Dhaba Style Butter Dal (vegan)

Sabut Moong Dal  Creamy Green Mung Beans

Vegan Handi Lentils (Creamy Indian Dal)

Masoor Dal Tadka (Indian Split Red Lentil Dal)

Spicy Urad Dal (Black Gram Lentil Dal)

Continue reading: Caramelized Onion Dal

The post Caramelized Onion Dal appeared first on Vegan Richa.