Dal kanda

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.

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.

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

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.

#GA4#week13#TuvarThis dal preparation is done in maharashtrian Brahmin family. Very tasty and healthy recipe.it is spicy, sweet and sour.

It is an authentic dish,no any discovery included.

An authentic bellary dish

It is maharashtrian dish. It is cool in nature so generally prepared in summer.#5pm

Chana dal

#5pm#healthy and tasty chana dal finger is made without deep frying is baked and yummy to taste. Best to have with evening tea.

#goldenapron#post17#deepfriedMonsoon is around the corner so chana dal stuffed Crispy Poha Cutlets would be just perfect to be served as a delectable starter in any party or a special occasion.It is crunchy outside and soft inside with flavourful chana dal filling in the centre.These can also be enjoyed with evening tea.

#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.

It's really must to have lentil soup at least once a week.today I recommend CHANA DAL OR SPLIT CHICKPEA SOUP RECIPE

#5pm#deepfried#chefbypassionMoong Dal Paniyaram is prepared with a batter made with soaked green moong dal, mixed with onions, green chillies and is cooked on a Paniyaram Pan.Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding.

Embark on a journey of rich flavors with our Spiced Lamb Curry Harmony featuring Chana Dal. This aromatic and hearty curry showcases tender lamb, slow-cooked in a blend of spices and lentils, resulting in a dish that is both comforting and full of depth. Transport your senses to the vibrant kitchens of South Asia with this soul-satisfying lamb curry

Dal pakwan is so delicious.This is Sindhi dish #monsoon special#goldenapron.

Turai chana dal ki Sabji#goldenapron#3june19#post14

This is absolutely a delicious dish. Use whole white (no skin) dal. If you can't get whole dal, then split dal will be o.k. This dish is known to increase sex vigor.

Childhood memories: Sunday was family day.  Our traditional Sunday lunch would always include a fresh deep fried fish and Hasmo. This would be served on a thaal which is a big silver plate. “Hasmo” for us means mixing everything together.  We’d mix the dhaal, rice , roti , fried chillies , kachumber (onion salad) together in the middle of the thaal and then make a tiny space to put the hot charcoal and then pour hot ghee over the mixture. We would then cover all with another big plate to smoke it. Once smoked we would all enjoy and eat together.  It is a family food that I really miss!I would call this dish that I made today as ‘Hasmo’ but other people call it ‘Dal Khichdi’ or ‘Khichdi’This is how I made mine.

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.

Biscuit bhakhari is traditional Gujarati cusine recipe.Relish with any curry,here prepared Dal fry to enjoy with it

#goldenapron3Tur dal/Harar dal is one of the most healthiest and tastiest dishes prepared in Odisha. It's flavours are perfect for a nice meal at home.

A silky, buttery, and deliciously smooth Punjabi dal, true to its name. You will find this as a prominent variety of dal in all restaurants, hotels, and dhabas. I have made it keeping in mind its amazing traditional texture. So let's see my recipe.

#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

#reststyle - This is a very popular and a delicious Mutton Curry served in many Hyderabadi restaurants. It is often had as a side dish with plain kuska biryani. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Mutton is cooked with chana dal, bottle gourd, potato and eggplants. It tastes both - tangy and spicy. A tempering of mustard seeds, curry leaves and red chilli powder in ghee is poured over the final product.

Restaurant style dal Tadka fry

Raw Mango Palak Dal Tadka: This Dal tastes awesome with both rice or roti.

Rainy season has started . My Family members demand for 'Kanda bhajji and Masala tea'. So I maked Kanda bhajji for them , which is very yummy and crispy like street food style Kanda bhajji . I'm going to share my simple and easy but crispy kanda ( onion ) bhajji or bhajiya recipe with you.Also checkout the tea masala powder recipe  from here. Which is very useful specially for rainy and winter season.Tea masala powder 

#CookClickShami Kebabs is one of the most popular Mughlai Appetizer made with meat, chana dal and spices. I have used chicken instead of mutton as I am not big fan of mutton. This is equally delicious and yummy in taste. Definite must try dish during Ramzan/Eid

#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.