A nice variation to aama vada. This one has 4 lentils.
Ingredients
Chenna Dal ½ cup
Urad Dal ½ cup
Tuvar Dal ½ cup
Moong Dal ½ cup
Raw rice ½ cup
Red chillies 7 or 8
Green chillies 5 or 6
Ginger
Cilantro chopped
Curry leaves
Coconut
Mustard seeds 1 tsp
Salt about 2 ½ tsp
Asafoetida
Oil
Get Cooking!
1. Soak Chenna dal, tuvar dal and rice together. Soak the [...]
IngredientsBeans -¼ kg finely choppedToor Dal ¼ cupChenna Dal 1 tbspRed chillies 4SaltTurmeric powderOil 2 tsp
Get Cooking!1. Soak the toor and chenna dal together for about half an hour.2. Sprinkle some water on the beans and microwave closed on high for 6 minutes.3. Grind the soaked dals, red chillies, salt and turmeric powder coarsely4. [...]
Dosa variety from Andhra Pradesh Ingredients1 cup moong daal -cleaned and soaked for an hour Green chillies-chopped to taste Red chillies Ginger Chopped curry leaves 1/4tsp Asafoetida powder 1 tsp Salt 1/4cup cilantro-chopped Oil for pan fryingGet Cooking!1. Drain the daal and grind coarsely with the chillies, salt, cilantro, ginger, curry leaves, asafoetida into [...]
Podis (powders) are easy to make and keep for months in an airtight container. Pappu(Dal) podi is a good source of protein and an aid to digestion. The content and taste of podis vary from state to state in South India, and even from kitchen to kitchen.IngredientsToor Dal 2 cupsBlack pepper seeds 1 tspRed chillies [...]
Rajma is the Indian term for red kidney beans.
Ingredients
Rajma (red kidney beans) 1/4 kg
Ghee or Oil 4-5 tbsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric Powder 1/4 tsp
Tomatoes 5 or 6
Salt to taste
Garam masala powder
coriander leaves chopped
Onion 2
Garlic 10 cloves (I personally avoid garlic [...]
This is called kichidi in North India. It is a nutritious dish and can even be given to people who are ill (though you cannot add ghee then ;)) This is usually served as breakfast.
IngredientsMoong dal 1/4 cup Rice 1 cup Green chillies Ginger Black pepper seeds Cumin seeds Curry leaves Asafoetida Salt to taste [...]
A celebrated delicacy from Punjab, a flavourful robust lentil preparation. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with lycopenes, folic acid and vitamin A. [...]
Vada is a popular South Asian deep-fried snack. The shape and size can vary, although the finished product is usually like a doughnut. Although deep-fried, if done right, the finished product should not be very oily. There are a variety of vadas. The following recipe helps make around 30 medium-sized vadas
IngredientsTuvar Dal [...]
