This is my #favourite gujarati recipe Dal vadas are basically made only with Chana Dal but I thought of making them by adding 3 more dals as a twist to make them more crispier.

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.

Soru chakli is a traditional Bengali dish. It is quite similar to a crepe. A thin pancake which is made from rice and urad dal (black gram). It's an easy recipe and takes very less time to cook. So you can make it without any hassle and enjoy with your family.#goldenapron

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.

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

I made a tasty kali urad dal khichdi.

#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

In dhabas, dishes like dal, aloo gobhi sabzi, or mixed vegetables are commonly made. Today, I have prepared dhaba-style aloo gobhi sabzi without garlic and onions!

FRENCH BEANS VEGETABLE MADE WITH FRESHLY GRATED COCONUT AND URAD DAL

Whole black urad dal and chana dal. Delicious and nutritious langar-style dal.

#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).]

#indiankitchenPaneer_stuffed_vegetable_dahi_bhalle:(toped with kiwi & coriander chutney, dates & Tamarind chutney (saunth) & whisked curd)Dahi bhalle or dahi bade are street food available in North India. Dahi bhalle are generally made with urad dal but I made dahi bhalle with some fusion. I have made bhalle with veggies tikki stuffed with paneer and then coated them in urad dal paste. It's taste is awesome.