Servings: 2-3 Boiling time: 8 minutes. Preparation time: 5 minutes. Frying time: 5 minutes. Cooking time: 5 minutes. Total time: 23 minutes Dal is a kind of staple food or integral part of Indian cuisine; get ready to treat yourself and family with Panchmel dal from Rajasthani cuisine. “Panchmail Dal,” also known as “Panchratna Dal,” […]
Panchmel/panchratna Dal (five mixed lentil) Read More »
Servings: 2-3 Preparation time: 4 minutes. Boiling time: 5 minutes. Frying time: 14 minutes. Total time: 23 minutes. In Japan pui saag (Malabar spinach) is called ‘Tsuru-murasaki’ one of the popular greens at the supermarket rack and in frozen area too, Japanese used to eat as salad, soup, tempura… Memories are priceless gift lasts for
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil Read More »
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 »
