#greenveg - This is a simple homemade-style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version.Whatever way this dal-spinach combo is cooked, it simply tastes yummy. It is equally healthy and nutritious as it is loaded with iron and proteins which is very essential for a well balanced diet. Enjoy it with rice or chapatis for a satisfying and a wholesome meal.

Vendhaya keerai or fenugreek leaves (methi leaves) with moong dal in South Indian way. No bitterness will be felt in this kootu. I have been thinking kootu will be bitter and avoided making it. This is the first time I am making this south Indian style kootu, though I have made methi dal north Indian way couple of times. After making vendhaya keerai sambar, I found it won't be bitter. So I picked fresh leaves from balcony( homegrown).

It's South Indian famous chutney

Yesterday we want to celebrate the holiday with some new tasty food item so i have decided to make Mixed dal Dhokala. We want a different taste of it so I have kept Moong dal ,Urad, dal, gram dal to soaking. To choose Moong dal for the Dhokala to have some reason, this dal makes protection for our body cells. Means it increases white blood cells in our body & soaked things are good for digestion. As It creates more useful enzymes & hormones in our body. So let us star to make Mixed dal dhokala.

#reststyle#post 3This recipe dal is made with the combination of mix dal rajma.with coconut made with a twist of coconut flavour when taste comes a flavour of coconut and mix spices taste so yummy goes well with roti or rice

I am a hard-core fan of “Bonda Soup”. It is very soothing to have in winter evenings. Usually this is an after-lunch snack at most of the Darshini’s in Bangalore.Bonda soup is nothing but Fried Black gram dal fritters or uddina vada which is soaked in Ginger and pepper flavoured dal.#5pm#goldenapron 15th recipe Date: 14th June 2019

#reststyleDal makhani is a delicacy of Punjab made with combination of lentils,beans and cream, butter.Traditionally it is cooked slowly on charcoal till it gets cooked and becomes creamy.Nowadays it is cooked in pressure cooker, but to get the smoky flavour , burning charcoal is infused.This recipe is my style of making the Dal makhani...like Restaurant style.

Dal usally present as veg item but traditional mug dal made by katla fish head.which is very popular in bengal . We all like this dish in any funtion.

#goldenapronHigh in Vitamin A, C B6, Calcium, Minerals and fiber this dal boosts your energy instantly and also is very tasty to eat.

During the winter season, you get plenty of fresh leafy greens. We use them in many different ways. Today, I made palak paneer in the dhaba style.

Spinach is especially good in the winter, so I made palak paneer for lunch. Palak paneer tastes delicious when served with roti.

Panchratna Dal/ Chevti Dal gives a delicious burst of taste to your taste buds. This dal is made with 5 kinds of mixed lentils (urad dal, moong dal, masoor dal, chana dal and toor dal).Very healthy and delicious treat! Try it and you won't forget the taste.