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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...

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...

Moong Dal Dhokla Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. . Preparation Time:  5 mins Cooking Time:  15 mins Makes 4 servings Ingredients For The Batter 3/4 cup   soaked yellow moong dal (split yellow gram) 3   green chillies salt  to taste 1 1/2 tsp   sugar a pinch of  asafoetida (hing) 1 tbsp   oil 1/2 tsp   turmeric powder (haldi) 1 tbsp   besan (bengal gram flour) 2 tbsp   curds (dahi) 1 1/2 tsp   fruit salt For The Tempering 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   sesame seeds (til) a pinch  asafoetida (hing) 2 tsp  finely  chopped green chillies For The Garnish 1 tbsp  finely  chopped coriander (dhania) For Serving green chutney 1 tbsp   grated coconut Method Combine the yellow moong dal and green chillies and blend in a mix...

                    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...

Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Preparation Time:  10 mins Cooking Time:  30 mins Makes 2 to 3 servings Ingredients For The Kachori  2 cups   whole wheat flour (gehun ka atta) 1 cup   semolina (rava) 1 cup   besan (bengal gram flour) salt  to taste whole wheat flour (gehun ka atta)  for rolling oil  for frying For The Filling- 2 cups   boiled moong (whole green gram)  , matki (moath beans)  and  kala chana (brown chick peas) 500 gms   boiled potatoes salt  to taste Other Ingredients 500 gms   curds (dahi) khajur imli ki chutney  as per taste 1 tsp   chilli powder 1 tsp  roasted  cumin seeds (jeera) powder 1/4 cup   sev Method   For the kachori Combine all the ingredients in a bowl and using water knead a semi soft dough. Divide the dough into equal portions and ...

Moong ki dal ka pakora, you will find this snack served with a very mint coriander chutney and grated radish (muli) on the roads of delhi, it is very popular. This pakodas are yummy and very easy to make. Moong daal ke pakode Ingredients 1 cup Moong Dal 1 onion finely chopped 2 to 3 table spoons fresh dhaniya leaves finely chopped 3 to 4 green chillies half inch ginger 1 tea spoon jeera 1 tea spoon salt (as per taste) 6 to 8 curry leaves half tea spoon hing Method: Clean wash and soak Moong dal, for 2 to 3 hours. Drain water, and grind  by adding ginger, green chillies and salt.  The batter should not be very soft.  Grind coarsely.   Now add finely chopped Onions, dhaniya, jeera and hing. Mix well. Heat Oil in thick bottomed pan.  Drop small balls with a spoon in  the oil and fry until golden brown.  Drain, and serve hot with any chutney  (pudina chutney is the best combination You can see the re...

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...

Ingredients • Split green gram skinless (dhuli moong dal),soaked and ground to a coarse paste.     1 cup • Ghee 1 cup • Gram flour (besan) 1 tablespoon • Milk 1 1/2 cups • Saffron (kesar) for garnish • Sugar 1 cup • Khoya/mawa 3/4 cup • Green cardamom powder a pinch • Almonds cut into slivers. 10-12 • Chandi ka varq 1 sheet Method Heat ghee in a non-stick pan. Add gram flour and mix well. Add moong dal, lower heat and mix well. Sauté, stirring continuously, till golden brown or for 20-25 minutes. Heat ½ cup milk in a non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely. Add saffron milk to moong dal and mix well. Add remaining milk and keep stirring.Add khoya in saffron milk pan, mix and heat for 2 minutes.Add khoya to moong dal mixture alongwith cardamom pow...