Sanoli's Kitchen: Lentils/Dal
Showing posts with label Lentils/Dal. Show all posts
Showing posts with label Lentils/Dal. Show all posts

Monday, August 26, 2013


Chana Dal Fry is a popular dish of North Indian Cuisine. After any paneer dish, this dal fry is one of my favorites. It looks just like restaurant style dal fry, but no onion or garlic is used here. Spicy split Bengal gram with yellow moong dal, which is cooked in a tomato gravy, very nutritive and flavourful, makes a perfect accompaniment for roti or naan or rice. But restaurant effect comes out by addition of clarified butter (ghee) and to enrich its taste, it is seasoned with various Indian spices. 

1 Cup Split Bengal Gram / Chana Dal
2 tbsps Split Green Gram / yellow Moong Dal
2 Green Chilies, cut into slits
1 Large Tomato (chopped)
1 tsp Chopped Ginger
1/2 tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/3 tsp Garam Masala Powder
1 tbsp Tamarind Pulp
2 tbsps Clarified Butter (ghee)
Salt to taste
Chopped Coriander Leaves for garnishing

1/2 tsp Cumin Seeds
2 Dried Whole Red Chillies
1/3 tsp Asafoetida

Wash and soak both lentils for 30 minutes. Set aside.

Pressure cook both lentils with 1&1/2 cups of water, turmeric powder and little salt till both lentils cooked well (it takes 3 whistles).

Heat clarified butter in a pan or wok. Add cumin seeds, dried red chilies and asafoetida in it. Saute for few seconds till cumin seed sizzles. Add chopped tomato and green chilies in it. Mix well.

Add ginger, kashmiri red chili powder, cumin powder, coriander powder, garam masala and salt in it. Fry for 2 minutes on medium heat. Pour boiled lentils, 3/4 cup water and tamarind pulp in it. 

Cover and cook for medium heat for 10-12 minutes, till lentil turns thick. switch off the heat now. Garnish with chopped coriander leaves and serve hot with rotis, parathas or pooris or simply as a side dish on your lunch table.

Friday, June 7, 2013


Moong beans provides very high quality protein, that is rare in most Indian regional cuisine. Whole moong bean is cooked in several ways, but mostly used for making sprouts. Here is a very flavorful and healthy moong bean dry curry, which goes well with rice or roti. No onion and garlic are used super simple to cook, yet tastes great!
Recipe Source & Acknowledgement: Maayeka

1 Cup Whole Green Moong Beans
1&1/2 tsps Chopped Ginger
2 tsps Chopped Green Chillies
4 tbsps Sugar
1&1/2 tbsps Dried Mango Powder
1/2 tsp Asafoetida
1&1/2 tsps Red Chilli Powder
1/2 tsp Turmeric Powder
2 tbsps Chopped Coriander Leaves
2 tbsps Clarified Butter (ghee)
Salt to taste
Wash and soak moong beans for minumum 1 hour. Pressure cook with 3 cups of water for 4-5 whistles on medium heat or till it cooked well and become soft.
Let is cool down naturally. Open the lid and mash cooked moong beans slightly. Now add 3 cups of warm water in it. Mix all spices, green chillies, sugar, ginger and salt with green moong.
Cook on medium heat for 10 minutes, simmer for 15 minutes, keep stirring in between.
Now remove from fire and add chopped coriander and ghee, fold nicely.
Serve with steamed rice or roti.
Sending to: Tried And Tasted - Maayeka & Original Announcement Page & Kitchen Chronicles Announcement Page
Sending to: cookcookandcook & thoushaltcook & The Big Sweet Tooth
Sending to: Priya's Event - Healthy me healthy us

Saturday, May 18, 2013


Recipe Source & Acknowledgement: Homely Food
Today I am going to share a mouthwatering chaat item "Dahi Vada", which also known as dahi bhalla, perugu vada, thayir vada or doi bora. A mouthwatering and yummilicious chaat item, is popular through out India. This recipe I inherited from my 'Ma', she is really a wonderful cook. In summer days, she oftenly made this delicious chat patta dish for our evening snacks. This is an all times favourite cold appetizer or starter.
1 Cup Urad Dal
1 tbsp Mung Dal
3 Cups Plain Yogurt/Curd/Dahi
Red Chilli Powder (as per taste)
Roasted Cumin Powder (as per taste)
Salt to taste
Coriander leaves (chopped)
10-12 Curry Leaves
2 Green Chillies
A Pinch of Asafoetida
Sweet Tamarind chutney, green chutney & sev for garnishing
Oil to deep fry

Soak urad dal along with mung dal for overnight. Drain it completely. 

Grind it in mixer along with curry leaves, green chillies and little water, till make a smooth paste. 

Mix addasafoetida, cumin powder, red chilli powder and salt with the pounded dal. Mix nicely.

Prepare butter milk with 1&1/2 Cups yogurt with salt, red chilli powder, cumin powder and set it aside. 

Heat oil on medium heat for deep frying. Wet your hand and take out 2 tbsps of batter and slight it very carefully in the hot oil. Deep fry vadas till golden brown. 

Drain oil and soak vadas in butter milk for 1-2 hours. Vadas absorbed maximum buttermilk.

Prepare yogurt mixture by adding little salt, cumin powder and red chilli powder. Mix nicely. Keep it in refrigerator till needed. Now place soaked vadas on a serving plate. Pour yogurt mixture on it. Sprinkle coriander leaves on the top. 

Add sev mixture and sprinkle cumin-red chilli powder, green chutney and sweet tamarind chutney on the top. Serve chilled. Enjoy this luscious & mouthwatering appetizer!
For Green Chutney CLICK HERE
For Sweet Tamarind Chutney CLICK HERE

Sending to:  Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved


Recipe Source & Acknowledgement: Homely Food
My mom cooked well this 'paanch misali sabjir dal' or mixed vegetables in dal mainly in Winter season, when vegetables such as carrot, green peas, tomato, green beans, cauliflower are widely available. It is not very spicy or hot, goes well with plain rice. We really bored with making and eating the same dal everyday, so veggies and spices add a variety to the simple dal. 

1/2  Cup Yellow Lentils (Toovar/Arhar dal)
1 Onion (sliced)
2 Pods of Garlic (crushed)
1 Tomato (chopped)
1 Small Carrot, cut into thin slices
A Handful of Green Peas (frozen)
100 gm Eggplant, cut into medium cubes
8 Green Beans, cut in 1&1/2" pieces
8-10 Okras, trim from both end
2 Green Chillies (chopped)
1 tbsp Fresh Lemon Juice
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1/2 tsp Dried Mango Powder (amchur)
Chopped Coriander Leaves For Garnishing
Salt to taste
3 tbsps Oil

1 Dried Red Chilli
A pinch of Asafoetida
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Urad Dal
10 Curry leaves


In a pressure cooker, boil dal and set aside.

Heat oil, add tempering ingredients. 

When they crackle, add onion, crushed garlic, mixed vegetables and tomato in it. Fold well.

Now add all dry spice powder in it. 

Saute for a minute and pour 3/4 cup water in it. Mix nicely. Cover and cook for 10 minutes on medium heat.

Pour boiled dal along with water in it. Mix thoroughly. Boil for another 3-4 minutes and switch off the heat now.

Garnish with chopped coriander leaves. 

Serve hot with steamed rice accompanied with fries, pickles or salad.

Sending to: Homely Food Event / Giveaway
Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE
Sending to:  Jagruti's Mom's event- Food She Loved


Here is another recipe, a yummy mouthwatering snack from Homely Food. 'Samosa', a favourite appetizer to most of the Indians. It looks like a 'hot pocket', filled mostly with vegetables, oftenly minced meat, paneer and other things can be used in it. My mom used to make samosas and served as a evening tea-time snack. Mom likes the tiny sized samosa, not like store bought. Here, I made it according to my mom, she always filled samosas with alomost dry filling. So, I modified it and according to 'her' made filling by sauteed it in oil with other spices. It given a very delicious and tasty filling actually. Lets come to the recipe...

1&1/2 Cups Wheat Flour
1/2 tsp Carom Seeds (ajwaan)
3 tbsps Oil
Salt to taste
Water to make dough

3/4 Cup Sprouted Mung Beans
2 Medium Potatoes (peeled & boiled)
1/2 tsp Cumin Seeds
2 Green chillies (chopped)
1/2 tbsp Dried Mango Powder (amchur)
1/2 tbsp Roasted Coriander Seeds (pounded)
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 tbsps Oil + Oil for deep frying
Coriander leaves (chopped)
Salt to taste


Boil mung sprouts and drain excess water. (May use this water to make other curry). Keep mung dry. 

Heat 2 tbsps oil in a pan or kadhai. Add cumin seeds and green chillies followed by roughly mashed potatoes in it. Fry for 2 minutes. Mix all dry spices in it.

Fold nicely for a minute or two. 

Add boiled mung sprouts in it. Fold well.

Stir for 3-4 more minutes, till it turns almost dry. Add chopped coriander leaves and mix. Remove from heat and set aside. Filling for samosa is ready now.

Take flour, salt, carom seeds, 3 tbsps oil in a pot. Add water little by little and knead a smooth dough. Cover the dough with a wet cloth and set aside.

With dough make 12 equal lemon sized balls.

Roll out each into a small chapati. Cut them alongwith diameter of the circle and make two equal halves.

Brush the edges with little water and form a cone with each semi-circle. With finger just press the parts where edges meet.

From open end, put the above filling. 

Again seal with water and close it. Do the same process with all the balls.

Heat enough oil for deep frying in a wok. Fry the samosas till they are golden brown. Take them out of oil and drain on a kitchen pepper to absorb excess oil from those. Serve hot with chutney or tomato chilli sauce. Enjoy!!!
Linking to: Homely Food Event / GiveawayJagruti's Mom's event- Food She Loved