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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”

These delicately fried eggs are soft with buttery egg white and cheese moong yolk. Try one.  I’m sure you will be back soon for the other half. You need: For the egg white: 2 medium size cooked potatoes finely mashed, 1 tsp butter, salt and pepper to taste.  Mix all the ingredients well and keepContinue reading “Moong Eggs”

The tiny little yellow moong /yellow lentil with sweet and nutty flavour is used in many sweet recipes. You need: 100 gm Moong dal 50 gm Sugar 100 ml ghee/refined oil Few pistachios Patty cases Method: Wash and soak dal for about 4 hours.  Drain it well and grind it coarsely with as minimum waterContinue reading “Dal Delights…. Moong cupcakes”

On completion of more than 5 months of experimental cooking with dal, I decided to have a few friends over for lunch— for a Dal Day ! – kept fingers crossed that it shouldn’t be a ‘dull’ one. Sunday 7thJanuary  2021 dawned and my guests arrived by 1.30pm, each yelling out –  “We are famished!” Continue reading “Dal Delights”

Sambar is a popular dal from South India. The uniqueness of this dal comes from the tamarind and the aroma of sambar powder. It is served with Idli, dosa, vara or plain rice. Toor dal is known as pigeon pea or red gram in English.  It has a distinctive nutty flavour.  It is not onlyContinue reading “The Dals of India …… Sambar”

What makes dal different from soup or stew? Dal is a soup until you temper it. Tempering is a process by which the flavour and taste of the cooked dal is enhanced by pouring the hot oil/ghee along with the fried spices into it.  When the heated oil comes in contact with the liquid dalContinue reading “The Dals of India”

Bread with Urad Dal/ White lentil Here we are using the skinned urad dal.  It is highly nutritious.  Urad flour is available in the market. Otherwise, see how to make your own white urad dal flour at the end of the recipe. Ingredients: 100 gm flour 25 gm white urad flour * 1 Tbsp refinedContinue reading ““Our Daily Bread”- Urad White Bread”

Bread with Moong dal/Yellow lentil Amongst all the dal, moong dal is the most versatile.  Its sweet and nutty flavour blends with both sweet and savoury dishes.  The beautiful colour contributes to the yellow colour of the bread. It is nutritious and easy to digest. Moong dal flour is available in the market. Otherwise, howContinue reading ““Our Daily Bread” – Moong Yellow Bread”

Bread with Kashmiri Rajma/ Red Kidney Bean Kashmiri rajma is the small variety of red rajma. It has a beautiful red colour skin and a distinctive nutty flavour. It is easy to cook. The skin gives a lighter shade of the original colour to the bread so we named it pink bread.  How to makeContinue reading ““Our Daily Bread” – Rajma Pink Bread”

Bread with sabut Moong/Green gram Sabut moong has a sweet nutty flavours and blends easily with both sweet and savoury dishes. The bright olive green skin in  combination with the yellow dal gives a beautiful greenish colour to the bread.  Sabut moong is packed with nourishment.  How to make sabut moong flour is given atContinue reading ““Our Daily Bread” – Moong Green Bread”