Palak Dal. Earlier, whenever I added leafy vegetables to dal or kadhi, Devansh used to take them out. He could eat them just fine as sabzis but the minute I added them in dal he didn’t like it
Today our dal is made with split Channa, small chickpeas that have been hulled and split into two. Usually we make dal from mung dal, mung beans, urad dal or toor dal, so it is unusual for us to make it with channa
Toor dal khichdi,is a comforting and delicious one pot meal ready to eat in few minutes. This toor dal khichdi is for such lazy days and believe me it does taste awesome
This is a very basic dal recipe using toor dal, is a common dish in every households in South India. Dals are high in protein, nutritious, flavorful and comforting food
take the jar , add the dal , red chilly, green chilly , salt. Channa dal / kadalai parupu - 1 cup. urad dal - 1 tbsp. Soak the dal together in water for 1/2 hr. 20 vadas Channa dal. 1 cup urad dal - 1 tbsp red chilly - 3
1 cup toor dal (soaked in water for 1hr & Grind soaked toor dal coarsely )salt1tsp garam masala 1 tsp saunf 1 tsp cumin seeds 1/2 tsp red chili powder 1tbsp coriander leaves2-3 tsp oil. 1 cup toor dal (soaked in water for 1hr
150gm Raw papita ( Peel , remove the seeds & cut into cubes)200 g channa dal (soaked for 30 minutes)2-3 onions finely chopped2 big tomatoes finely chopped1” ginger finely chopped4 to 5 cloves of garlic finely chopped1 tsp cumin seeds1 tsp red chilli powder½ tsp turmeric powder1-2 bay leaves1tsp Garam masala1-2 tsp Roasted cumin power½ tsp Black pepper powdersalt to taste1-2 150gm Raw papita ( Peel , remove the seeds. 200 g channa dal (soaked for 30 minutes)
Toor Dal is a lentil much loved all over India, from the Sambars of Tamil Nadu and other parts of South India, to the Aamti variation of the Maharashtrian Varan, to the Dal Tadka of the Punjab
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