The best tiffin sambar recipe hotel style for idli, dosa, pongal. Learn how to make recipe of idli sambar, that’s easy and tasty. Sambar recipes for tiffins
Category: Indian Lentil Recipes
Indian Dal Recipes,Tur dal recipes,Rajma,channa dal recipes
Moong dal recipe in Jain style that is simple, comforting and tasty. Learn how to make moong dal which is a gem among Jain recipes.
Dal Amritsari or Langarwali dal is popular among Punjabi dal recipes served in the Gurudwaras. Vegetarian dish made with black lentils,chana dal and spices.
Gujarati Dal recipe is easy to make, vegetarian & a gem among Gujarati dishes recipes. Out of various dal recipes I am very fond of Gujarati style tur dal.
Rajma Masala is one of the best Indian recipes in North Indian cuisine. Red kidney beans curry, prepared in a spiced onion tomato base and served with rice.
Perugu Garelu, an Andhra style recipe, is prepared during festival times in our home. Learn how to make Perugu Garelu as part of your Diwali festival meal.
Oats Adai, a healthy Indian breakfast recipe goes well with any chutney. A protein rich oats recipe from India that also makes for a nice evening tiffin.
Have left over dosa batter? Make this perfect Monsoon snack – Punugulu. I have already blogged Punugulu recipe with dosa batter, today’s its a variation.
Dal Tadka,a North Indian dal recipe,is a Dhaba style favorite food of mine.Hot pulka and dal tadka is our standard vegetarian meal on many of our road trips.
Amaranth leaves are much loved in our home and take the form of stir fry, dal and stews in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.
Vadas – light and fluffy on the inside with a crisp exterior, packed with flavor, make for a perfect offering to Goddess Durga. This Navratri special Vada recipe is basically a classic South Indian breakfast fare served with sambar and chutney.
Bachala kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).
Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.
Panchratan translates to ‘five jewels’. Panchratan dal is an exotic amalgam of five lentils that are simmered, in a delicately spiced onion-tomato base, to a creamy consistency. A cold weather, crowd pleasing favorite, works great as a thick soup too other than serving as a rich accompaniment to roti or rice.
This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.
Away from the monotony, I cooked Awadhi style of Moong dal to go with rotis. I used yellow moong which is lightly dry roasted before cooking till soft. I found the original recipe to be bland to my palate and to spice it up, added spices other than called for in the original recipe.
An easy and enduring soup prepared with yellow moong dal and stalks of amaranth leaves, packed with protein and nutrients. Ground paste of coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu.
Ugadi, Telugu New Year, is on 16th March, 2010. I have complied few festival recipes that can be prepared for Ugadi, making it convenient for my dear readers. Hope you enjoy preparing the recipes and relish the festive treats with family and friends.
I tried a different approach to prepare spinach and yellow moong dal away from the regular fare. I had a cup of coconut milk, left over, after preparing Poha Payasam which I decided to put to use. And it worked out nicely giving the dal a creamy texture and a rich flavor. A hearty bowl of dal with warm winter flavors.
I really appreciate this part of the year and even more farm fresh produce. This morning, my regular vegetable vendor brought home fresh Thotakura aka amaranth leaves. Isn’t it lovely cooking clean and fresh ingredients and transforming them into simple healthy meals?