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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”

Bread with Sabut Channa/Bengal gram A handful of Sabut channa flour increases the nutrition value of the daily bread.  The dark brown skin contributes the light brown colour and the sweet nutty flavour adds to the taste of the bread. How to make Sabut channa flour is given at the end of the recipe. Ingredients:Continue reading ““Our Daily Bread” – Channa Brown Bread”

Dal is a nutritious food.  How about adding a handful of dal to our daily bread? In India we have been using Sabut urad/ Black gram in roti/flat bread since very early times. Here is a small story about kala roti.  The English translation of kala roti is black bread.  Since the gram is blackContinue reading ““Our Daily Bread””

Children of today are the future generation of tomorrow.  As they say “Catch them Young”, so should we.  Children need to be made aware of dal and pulses.  To enjoy food one has to acquire the taste for it. So let us cook for them their favourites with a difference. Dal and pulses are cheapContinue reading ““Catch them Young””

Hi, Hope you are enjoying the project – Seed to Seed  as much as we  are enjoying doing it . The whole idea of this project is to create an awareness of dal/lentil – a food so cheap, yet so nourishing. This episode is about Urad dal/ white lentil. Urad dal is available in theContinue reading “Seed to Seed – Know your Urad Dal/White lentil through leaves and flowers”