Author Archives: Dalonthetable

We tried out these yellow Idlis with toor dal/ pigeon peas. The colour is more vibrant than the presentation.  They are soft, spongy and tasty besides being nutritious like the traditional white idli. Toor dal is one of the most popular pulse in India. It has a sweet nutty flavour and is a good sourceContinue reading “Yellow Idli”

You need: 100 gm moong flour 100 gm butter 70 gm sugar 1 litre milk 1 tsp vanilla essence ¼ cup chocolate sauce* Method: Over a low heat melt butter in a pan.  When the butter melts completely add the moong flour and fry it for a minute. 3. Pour milk over the fried mixtureContinue reading “Moong Dessert with chocolate sauce”

The traditional Idli is white. Just by replacing the urad dal/white lentil with sabut urad/ Black gram in a traditional idli mixture, we got a beautiful shade of black colour and hence its name – Black Idli.  Nourishing wise it is same as white idli if not more. Sabut urad/Black gram is very nutritious. TheseContinue reading “Black Idli- Sabut Urad steamed cake”

Idli is a popular breakfast item from South India.  It is  white, soft, spongy and of lens shaped. It is nutritious and healthy. Urad dal/ white lentil is one of the main ingredients in idli.  It is the split/whole and skinned black gram.  It is rich in protein. You need: 120 gm urad dal 200Continue reading “White Idli- Steamed Urad dal Rice cake”

We are back again with urad dal to show you the beautiful flowers and pods which we missed in our earlier post. Summarizing, the earlier post of Urad dal: the urad seeds underwent epigeal germination.  The seeds emerged from the soil as seed leaves to serve the plants before the true leaves. Later the plantsContinue reading “Seed to Seed : Know your Urad dal/ Black gram through leaves and flowers – Again”

Let’s celebate World’s Idli Day – this 30th March 2021, which also coincides with this season of the festival of colours, Holi. Yes, these colourful idlis will always enhance the spirit of your family. Idlis are nutritious and healthy. And of course there is nothing like a plate of hot idlis – white, fresh andContinue reading “A plateful of colourful Idlis”

We are back with Channa dal/ Bengal gram plants again, because we want to show you the beautiful pods which we missed last time.  Summarizing, the earlier post on Channa dal showed, how the seeds underwent hypogeal germination to beautiful plants with compound leaves and lilac coloured flowers The channa plant starts with a singleContinue reading “Seed to Seed : Know your Channa dal/Bengal gram through leaves and flowers Again”

Dal Dolma with a difference:  Dolma is a dish from Middle East, Egypt and Southern region of Europe – grape leaves stuffed with meat and rice.  You need: Cabbage leaves 120 gm channa dal 120 gm rice 1 Tbsp finely chopped onion 1 Tbsp finely chopped capsicum 1 Tbsp tomato puree 3 Tbsp refined oil/oliveContinue reading “Dal Dolma”

Moonglates are moong balls coated with chocolate.  They are delicious and easy to make. Just try it out, something new and interesting ! You need: For the moong balls 75 gm moong dal/yellow lentil 50 gm powdered sugar 1 tsp vanilla 5 Tbsp refined oil Method: Wash and soak the dal for about 4 hours.Continue reading “Moonglates”

Channa dal makes excellent chutney as raw or cooked both. It has a nutty flavour and contains protein, iron and fibre.  It is sufficiently low in calories and has no fat. You need: 100 gm channa dal ½ tea cup of curry leaves/coriander leaves chopped 14-15 clove of garlic 5-6 green chillies (optional) 5-6 TbspContinue reading “Channa Chutney”