Amaranthus called Thotakura in Telugu and Arakkerai in Tamil is a common leafy vegetable cooked in South India.I have just twisted it a bit and used Panchmel Dal(Toor, Masoor, Moong, Chana, Udad dals) instead of Toor Dal which is used regularly for this.

Lasooni dal |Lehsuni dal | Dal lasooni | Garlic dal tadka is a very versatile dal in terms of the lentil that can be used in it. One can choose to use toor dal, moong dal or masoor dal. There are multiple ways to make this dal, each one a little bit varied than the other. Only thing constant in this is the seasoning of garlic!.Today morning while making lunch for hubby, I wanted to make a dal to go with steamed rice and realised that there was only one sad looking tomato left in the basket which wouldn't be sufficient. So, this lasooni dal was perfect because it doesn't require a whole lot of ingredients and adds a delicious variation to the everyday dal..Sharing here a quick and easy recipe for dal lasooni. Do give it a try..If you happen to try my Dal Lasooni recipe; leave a comment, let me know how it turned out.Use in your Instagram posts - #theredplatechroniclesbymeenadantiI would love to hear the modifications you made to suit your palette..Follow me onInstagram- @TheRedPlateChroniclesFacebook - TheRedPlateChroniclesWordPress - http://theredplatechronicles.home.blog.LoveM❤️

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.

#colouryellow / post-1Dal tadka is a staple food and a very common item in most Indian restaurants though each has it's own version of making it and lentils vary.The most important part of this recipe is the tempering which makes a simple dal unique in it's flavour and aroma of mixed spices is simply irresistible and enjoyed with rice or any Indian flat bread.

#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.

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.

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

#veg #protien #dal #healthyrecipeYou can replace moong dal with tur dal or massori dal or mix all dal together

#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

#goldenapron

#colourredTomato Rasam is aromat, healthy, tangy and delicious South Indian delicacy often served along with rice. Rasam is also good for digestion , here lentils aren’t used unlike regular rasam. Tomato Rasam can also be consumed as soup or served along with rice.