Tag: Lentil
dal, grains pulse
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Methi Dal
Unlike the normal sambhar, this one tastes different and is loaded with iron and proteins….
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Lemon Dal
Simple and quick lemon flavoured dal, a common lentil gravy served with rice loaded with melted ghee.Lemon Pappu / Dhal / Dal / Elumichai paruppu / Pulippu Paruppu / Nimmakayi pappu / Nimakayi / Lemony Lentil soup /
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Keerai Kootu
1 Bunch Spinach, Chopped and Washed thoroughly.1 cup Moong Dal (Pasi Parupu)1/2 spn Turmeric powderSalt to taste.For Paste:1 Tsp Cumin Seeds2 or 3 Red Chilli4 Tblspn Coconut (Shredded)2 Tsp oilTempering:Mustard, Red Chili, Few Curry LeavesMethod:In a Kadai add 1 spn oil and fry cumin seeds, red chili and coconut. Make a Paste and keep aside.Pressure…
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IDLI PODI – Spiced Chutney Powder / MTR Style
Have you tasted MTR Spiced Chutney Powder ??? Well, here's a match or at least close enough to that. You be the judge, try and let me know whether it matches or not. Chutney Podi / MTR Idli dosa podi / Idli Milagai Podi / Idli Powder / Dal Powder / Kandi Podi / Karam…
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Mysore Bonda
Bonda is a simple deep fried dal dumpling, a tiffin item originating from Mysore, Karnataka and hence the name Mysore Bonda. This is mostly popular in restaurants often served as an evening tiffin item with Kaara Chutney and sambar. Here is a little peek of its secret…Bonda / Plain Bonda / Mysore Bonda / Set…
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Pepper Sambar
Pepper sambar is different from normal sambar. No sambar powder needed for this sambar. Adding pepper powder gives unique taste for this sambar.You can use these veges for this sambar….Kathirikkai ~ Brinjal ~ eggplantChow-chow ~ Bangalore kathrikkai ~ Chayote squashCheppagkizhangu ~ tararoot ~ colocosia
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Green gram stuffed paratha
I happened to try this dish yesterday. We had planned chappathi for dinner 2 days back, and later realised its ammavasyay. so had to refrigerate both the dough and the soaked green gram meant for dhal. turned out to be very tasty. no side dish was required since it was basically a dhal stuffing.
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Mixed dal
Dal as we all know are a major source of proteins.Usually we make any one variety of dal in our homes but how about making a mixed version so as to gain maximum benefit out of it??
