Servings: 3 Soaking time: 4 hours. Preparation time: 7 minutes. Frying time: 8 minutes. Cooking time: 5 minutes. Tadka time: 4 minutes. Total time: 24 minutes. This recipe is loaded with garlic; in my opinion Masoor dal and garlic really goes well together, here I added a large amount of garlic in the recipe. My […]
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry) Read More »
Servings: 3 Soaking time: 4-6 hours. Preparation time: 7 minutes. Frying time: 9 minutes. Cooking time: 5-6 minutes. Total time: 22 minutes. “Saboot Masoor Ghughani” is used very often as a morning breakfast at my parent’s house. It’s a known fact that ghughani is very popular in Bihar and prepared with many variations like; chick
Saboot/sabut Masoor Ghughani (Whole brown lentil masala) Read More »
Servings: 3 Preparation time: 5 minutes. Cooking time: 6-7 minutes. seasoning time: 5 minutes. Total time: 17 minutes. ‘Chana (Chick pea)-Mung (Green Gram) Dal’ is tastiest version to serve with Bhafla-Baati; very popular in Rajasthan and adjacent states; the preparation packed with bags of flavour with onion, tomato, garlic, ginger and spices. You can prepare
Chana (Chick pea)-Mung (Green Gram) Dal Read More »
Servings: 4-5 Soaking time: 2 hours. Preparation time: 4 minutes. Frying time: 11 minutes. Cooking time: 12 minutes. Tadaka (seasoning): 2 minute Total time: 29 minutes. The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and
Chana dal with Paneer (Split Bengal gram with fresh cheese) Read More »
Servings: 4 Preparation time: 4-5 minutes. Boiling time: 20 minutes. Seasoning time: 5 minutes. Total time: 30 minutes. This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date. In traditional Pakistani cooking, dal is often prepared using slow-cooking methods, similar to those by our great-grandmothers. Mung
Mung (Green gram) Masoor (Red lentil) Dal Read More »
