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Masala Dal Dal is healthy, plain or spicy. But, this is one excellent dal you just cannot resist! comprising of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices, masala dal is just the thing to have with hot rice and rotis. Preparation Time:  20 mins Cooking Time:  20 mins Makes 4 servings Ingredients 2 1/2 tbsp   yellow moong dal (split yellow gram) 2 1/2 tbsp   masoor dal (split red lentil) 2 1/2 tbsp  chilkewale  urad dal (split black lentils) 2 1/2 tbsp   toovar (arhar) dal salt  to taste 1 tbsp   ghee 1/4 cup   grated onions 1/2 cup  finely  chopped tomatoes salt  to taste To Be Ground Into A Smooth Paste (using Little Water) 3   garlic (lehsun) cloves 1 tsp   coriander (dhania) seeds 1/2 tsp   cumin seeds (jeera) 1/4 tsp   turmeric powder (haldi) 1 tbsp   chopped coriander (dhania) 4   whole dry ka...

Semolina and Vermicelli Idlis Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. Preparation Time:  15 mins Cooking Time:  20 mins Makes 16 idlis Ingredients 3/4 cup   semolina (rava) 1 1/2 cups   rice vermicelli (seviyan)  , broken into 1” pieces 4 1/2 tbsp   oil 2 tbsp  coarsely  powdered cashewnuts (kaju) 1/2 cup   curds (dahi) salt  to taste 2 tsp   urad dal (split black lentils) 1 tsp   mustard seeds ( rai / sarson) 2 tsp  finely  chopped green chillies 4 to 5   curry leaves (kadi patta) 1 tsp   fruit salt For Serving coconut  chutney Method Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roa...

Spicy Chaat - Calcutta Style A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat. Soaking time:  3 to 4 hours Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients For The Pakodis 1/2 cup   urad dal (split black lentils)  with skin 1/4 cup   green moong dal (split green gram) with skin 4   green chillies  , roughly chopped 12   ginger (adrak) 1 tsp   nigella seeds (kalonji) 1/4 tsp   asafoetida (hing) salt  to taste oil  for deep-frying For The Papadis 1 cup   plain flour (maida) 1 tsp   carom seeds (ajwain) 1 tbsp   oil salt  to taste oil  for deep-frying For Serving 1 cup  fresh  curds (dahi) salt  to taste 20  bo...

Peas Pancake Preparation Time:  15 mins Cooking Time:  15 mins Makes 4 serving Ingredients 1 cup   brown rice 1 cup   blanched green peas 1/4 cup   urad dal (split black lentils) 1/4 cup   toovar (arhar) dal 1/2 cup   chopped onions 1/2 cup   chopped tomatoes 1/4 cup   grated carrot 2 tbsp   chopped coriander (dhania) 3 tbsp   sesame (til) oil salt  to taste 4   green chillies 1 cheese cube a pinch  asafoetida (hing) Method Wash and soak the brown rice, urad dal and toovar dal separately in enough water for 2 hours. Combine all the dals and rice and blend in a mixer along with salt, asafoetida and green chillies into a coarse mixture. Add the green peas and blend again slightly. Add the onions, tomatoes, coriander and carrots and mix well. Leave the batter to raise for 1 hour. Take a tawa pour the batter in small round thick shape , make small hole in the center and pour a tsp of oil . Cov...

Coconut Chutney (desi Khana) Coconut chutney is to south indians what green and sweet chutneys are to the north. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It goes well with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma. Preparation Time:  10 mins Cooking Time:  15 mins Makes 1 cup Ingredients 1 cup   grated coconut 1/4 cup  roughly  chopped coriander (dhania) 3 tbsp   roasted chana dal (daria) 2   green chillies  , roughly chopped 8   curry leaves (kadi patta) salt  to taste 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   urad dal (split black lentils) a pinch of  asafoetida (hing) 1   whole dry kashmiri red chilli  , broken into pieces Method Combine the coconut, coriander, roasted chana dal, green chillies, 4 curry l...

Konkani Undi/ Steamed Rice dumpling Published On 17 Jan 2012 By redchillies. Under Appetizers / Snacks, Breakfast/ Brunch /Tiffin Varieties, Easy Vegetarian Recipes, Indian Festival Recipes, Konkani Recipes, Light Vegetarian Lunches, Vegan Recipes.     Blame it on the winter season, but lately I have been on the lookout for ‘chatpata’ steamed food that can be made ‘zhatpat’. One some really cold days, I don’t care for heavy meals, but feel like nibbling on some warm finger food along with hearty soup.  Traditionally this is made by soaking rice overnight and then grinding it in the morning along with coconut. But I took some shortcuts and made it the quicker way using Idli rava. Note that the rava that is used here in this dish is rice rava (used for making idlis) and not the sooji rava. Also using chopped coriander leaves in this is traditionally scoffed upon, but I for one cannot do without these leaves a...

Cabbage Vadas ( Tiffin Treats for Kids ) Cabbage vadas, rich in nutrients, these are inspired from south indian cuisine are loaded with cabbage, onions, and peas. Flavoured with fresh coriander and chillies, they taste great with green chutney or tomato ketchup. Soaking Time:  1 Hour Preparation Time:  15 mins Cooking Time:  25 mins Makes 12 vadas Ingredients 1/2 cup   urad dal (split black lentils) 1   slit green chilli  , roughly chopped 1/2 tsp   asafoetida (hing) 3/4 cup  finely  chopped cabbage 1/2 cup  finely  chopped onions 1 tbsp   boiled green peas 1/4 cup  finely  chopped coriander (dhania) salt  to taste oil  for deep-frying Method Clean, wash and soak the urad dal in enough water for at least 1 hour. Drain, add the chillies, asafoetida and ¼ cup of water and blend in a mixer to a smooth paste. Add the cabbage, onions, peas, coriander and salt and mix well. Wet you...

                    Dal Baati Churma The popular Rajasthani delicacy, dal bati churma is made simple with this easy to prepare recipe.Dal is lentils, baati is made from fried or baked wheat flour balls and churma is sweetened ground wheat. A traditional and authentic recipe to prepare dal bati churma at home. Preparation Time: 1H Cooking Time:  20 Ingredients For the panchmel dal 1/3 cup   chana dal (split Bengal gram) 1/3 cup   toovar (arhar) dal 1/3 cup   moong dal (split green gram) 1 tbsp   urad dal (split black lentils) 1 tbsp  whole  moong (whole green gram) 3 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1/2 tsp   garam masala 3   cloves (laung / lavang) 2   bayleaves (tejpatta) 1 tsp   cumin seeds (jeera) 2   green chillies,  slit a pinch of  asafoetida (hing) 2 tsp   dried ma...

Small, crisp, golden puri, stuffed with a dry, spiced filling is how I’d describe a Kachori that has its origins in Rajasthan. Makes for an addictive tea time snack or appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling. I tried to re-create this street food at home and am quite happy with the outcome, both texture and flavor wise. Like most chaats, Kachori chaat combines a variety of textures and tastes, balancing sweetness with spice and tang. Deeply satisfying!              Khasta Kachori Recipe Prep & Cooking: 1 hr 15 mins Makes approx 8-10 Kachoris . Ingredients: 1 cup maida (all-purpose flour) 1 tbsp rice flour 2 tbsps oil enough cold water to knead the maida salt to taste oil for deep frying For the filling: 1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground 1/4 cup urad dal, soak for 3 hrs, drain, ligh...

Onion Dosa Recipe Here's a scrumptious, crispy dosa recipe with lots of onion. Learn how to make onion dosa. Ingredients: 3 cup rice (chawal) 1 cup split black gram lentil (urad ki dhuli dal) 1 tsp fenugreek seeds (dana methi) 400 gm potato(alu) 200 gm onion (pyaj) 1 tsp mustard seeds (rai) 1/4 tsp turmeric powder (haldi) 1/2 tsp red chilly powder (lal mirch) 10-12 curry leaves (kadi patta) oil as required 1 1/2 tsp salt (namak)  How to make onion dosa: Soak rice, dal and dang methi for 6 hours. Then grind them to a fine thin batter by adding little water. Add salt to it and leave it covered for 12 hours for fermentation. Peel potato and cut into small pieces. Chop onion into long pieces. Heat 2 tbsp oil in a pan and crackle rai and curry leaves. Then fry onion in it until it turns light brown. Now put alu, 1/2 tsp salt, lal mirch, haldi in it. Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing. Now heat a non stick ...

Medu vada is a traditional favourite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days. Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the wadas must live up to the name. Take care to make the vadas as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu wadas! Soaking Time: 2 hours. Preparation Time:  15 mins Cooking Time:  30 mins Makes 8 medu vadas. Ingredients 1 cup   urad dal (split black lentils) 3   green chillies  , roughly chopped 3 to 4   peppercorns (kalimirch) 8 to 10   curry leaves (kadi patta) 1 tsp   ginger (adrak) salt  to taste c...

Vada Sambar (Samar Vada), also called the Medu Vada, in the south Indian food but it hit the whole world, it is love.  Flowers flowers dipped in hot sambar Dal Vada (Vada) and not any answer to the true Indian flavor. You vada sambar your city's favorite restaurants (Samber Vada),  idli sambar (Samber Idli)  or  Sambar Dosa (Samber Dosa)  will not eat.  Urad dal vada sambar or urad and mung beans to the mix, or mixed Urad and chana dal is made. Get started sambar make us great. Essential Ingredients: Ingredients for Sambar Vada Washed Urad dal - 200 g (1 cup) Moong or channa dal - 100 g (½ cup) Salt - to taste (3/4 teaspoon) Ginger - 2 inch long piece (grated) Green chillies - 2-4 (finely Qatar crush) Curry leaves or coriander - 1 tbsp (chopped) Oil - big fry Method: How to make sambar wada Urad dal and moong or channa dal Wash and soak in water for 4-5 hours or overnight. Take the lentils with water, once again, wash, wet, very...