A preparation of pulses (dried lentils, peas or beans), dal is a regular accompaniment with Indian meals. Dal recipes of varieties such as toor, chana, moong or masoor.
A colorful salad bowl with an assortment of flavors and nutrients. Fresh leaves, walnuts and cheese, crunchy pear cubes, juicy cherry tomatoes give company to adzuki beans in this recipe.
Dahi vada (lentil dumplings in yogurt) is standard fare at our place during the festive season. Come Diwali or Holi, dahi vadas are made in big batches and laid out as snack for visitors during the day, along with chhole and sweets. At night, dahi vada is had on the side with poori sabzi. Dishfuls that stock the fridge in the morning are seldom left over for the next day.
Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.
A snack or side dish made of chana dal (Bengal gram) that capitalizes on this dal’s nutty taste. Sookhi chana dal needs very few ingredients and is easy enough to be put together by a kitchen newbie. Those who rely on instant noodles or packaged bhujiya for snack-time with the excuse "I don’t know how to cook" – prepare to shed that line!
You can play "guess the secret ingredient" with this mooli chutney (white radish chutney) recipe. When cooked and blended with other ingredients, white radish sheds its sharp sting, taking on a gentle pungency instead. The end result is an exotically flavorful chutney.
Chana dal has a rich texture and a hint of sweetness in its taste when compared to other yellow dals such as moong or toor. These qualities make chana dal the perfect pairing choice with green leafy vegetables, especially greens that lean towards bitter. For those who would not touch fenugreek chutney or chaulai saag, a smart alternate to get their dose of greens is by "hiding" the leaves in chana dal.