Red Lentil is a healthy vegetarian cuisine which is popular in India.

#goldenapronSmooth,spicy,and nutritious,Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil.

#dalcurryOkra (Abelmoschus esculentus), is known in many countries as ladies' fingers or ochro, is a flowering plant in the mallow family.It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible fat.In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin Ke, with moderate contents of thiamin, folate and magnesium.Today am going to share a delicious recipe with this okra and Lentil. It's a dal curry can be eaten with steamed rice roti or paratha whatever you can. Let's cook 😊. [ Note - Panch phoron is a whole spice blend, used in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means "five spices"( Panch Phoron in Bangladeshi Language) and is also known as in; Maithili panch phoron), Nepali Padukone Masala), Assamese (pas phoṛôn) and  Odia pancha phutana).]

#IdliDay#RisenshineNine varieties of dal,lentil and little rice is added to make this healthy masala idlis.

#reststyle - This is a signature dish of the Parsi cuisine and a very popular one in any Parsi restaurants. Very spicy and tangy, no menu is complete without this delicacy where the mutton is cooked in a combination of two or more lentils and eggplants. Cubed red pumpkin, if preferred can also be added. It can be had both with Parsi biryani or flat bread.

I was inspired by this recipe here which I found to be fantastic: https://cookpad.wasmer.app/us/recipes/8737370The ingredients are essentially the same; just a couple tweaks. My main contribution is putting everything in the Instant Pot on high for 30 minutes which takes all the effort out of cooking it.Super tasty and filling at 240 calories / serving.

#goldenapron #post19 - Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal.

Marju Qelie is a delicious dish that originates from Taleghan in the south of the Alborz Mountains. This stew is cooked with lentils, which are a product of Taleghan, and it tastes like Khoresh Gheyme.#GoldenApron23

This mutton haleem is little bit complicated to make but the taste is super delicious so I made this with my effort. #RamadanSpecial

#Post14 - This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. But now a days, you come across vegetarian haleem too. Traditionally it is slow cooked for many hours on an open flame. But I tried the simplest method - Pressure cooking method. It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits. #goldenapron

#greenveg - Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish. I finished it off with kasundi for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis.

These are one kind of lentils and it's really rich in all minerals and vitamins bcuz in the making of this daal it becomes more healthy and nutritious