Tag: Lentil
dal, grains pulse
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Red Chori Dhal Rasam
Rasam prepared with water extracted from the boiled dhal and some usual ingrdients
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Masoor Paruppu Sambar
Masoor dal, is a kind of red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer…
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Kadaindha Paruppu
Whole green gram(whole green moong dhal) seasoned with spices and condiments. The highlight is that it is mashed with the hand churner which is similar to the one used in olden days to churn curd. Kadaindha means mashedParuppu means lentil
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Masala Vadai Recipe
Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with…
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Mixed Dal Vadai
Here is a recipe of vadai which is a snack made out of urad dal and channa dal. This vadai comes as soft as urad dal vadai and as crispy as channa dal vadai.
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Pesarat
Andra special dosai. Made with green gram dhal. No fermentation needed for this pesarat. Easy to make and tasty too.
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Yellow pumpkin sambar
Yellow pumpkin sambar tastes different from normal sambar. Usually served in restaurants in my hometown.Yellow pumpkin – Winter sqashParangikai – in Tamil
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Roma Beans Sambhar
My latest farmers market pick was eye catching fresh purple roma beans. These sweet, mild and creamy texture beans are native to Italy and taste similar to our val or mochai. They are also called by the following names, Purple Roma Beans, Cranberry Beans and Borlotti Beans. Available fresh as well as in dried form.…
