Posts tagged as: Urad Dal

Broccoli Spinach Patoli

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and broccoli and spinach is cooked along with the crumbled dal.

Potatoes with Cilantro

Potatoes with Cilantro

Onion Stuffed Tindora

Tindora is either boiled in water or steamed till cooked. Onion is coarsely ground along with ginger, garlic and green chiles. Cooked tindora is then stuffed with ground onion paste. Oil is tempered with few dals and spices. Tindora is fried in tempered oil as a final step.

Snake Gourd with Chana Dal

Soak chana dal in water for around 2 hours. Wash, remove ends, deseed and chop snake gourd into small pieces. Remove ends, wash and slit green chillies…

Gongura Chutney

Sorrel Leaves / Gongura Pickle is well known in Andhra. But this is a fresh chutney made from sorrel leaves. Sorrel leaves are cooked along with chopped tomato and green chiles in little bit of oil. Then they are ground into fine paste and the ground chutney is fried in tempered oil for few seconds.

Tindora with Chana Dal Stuffing

Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a final step.

Spicy Mint Chutney

It goes great with a lot of dishes like Dosa, Idlies, or even with rice and sambhar.

Cabbage with Peas

Cabbage with Peas is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.

Aloo Methi

Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves.

Coconut Yogurt Chutney

Coconut Yogurt Chutney

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