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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”

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”