Tag Archives: Lentils

Green Chutney

This is a chutney for everyday use & can be relished with anything from dal chawal to dosas to chips… nachos… & will add nutritional value to your food too as it is made of greens & dal[lentil].Let’s make it…


  • Split Bengal Gram / Chana Dal 2 tbsp
  • Fresh Coriander leaves a bunch
  • Fresh mint Leaves 2tbsp
  • Green Chillies to taste
  • Ginger 1/2 inch
  • salt to taste
  • Lemon juice 1/2-1 tbsp [as per taste]
  • Mustard Oil 2tbsp


  1. Wash & soak Chana dal for 1 hr.
  2. Now grind it with all the ingredients mentioned above along with mustard oil. Add little water if required & its done..


  1. This can be kept in refrigerator for 2-3 days.
  2. If you don’t like the pungent flavor of mustard oil just grind it with water & consume on the same day.

Green Moong Dal & Oats Chila

This is one of the healthiest option for breakfast , lunch & even for dinner.It is also very good if you are on a weight loss regime as both moong chilka dal & oats are great source of protein & fibre.So these chilas are worth giving a try.Here is the recipe:


  • Moong Chilka Dal:1 cup
  • Oats: 1/2 cup
  • Ginger: 1 inch
  • Green Chili: as per taste
  • Cimin Seeds: 1/2 tsp
  • Asafoetida : 1/4 tsp
  • Salt to taste
  • Vegetable Oil : 1bsp


Soak moong dal for 2-3 hrs. now grind soaked dal in a grinder along with ginger , chili, cumin, asafoetida & salt.Keep the consistency little thin.

Now add oats to it. If u want you can powder oats first then add to it. If you are adding oats directly to it then mix well & keep the batter aside for 15 min. Add some water if the batter is too thick. Stir well. The batter should be of pouring consistency.


Heat a non stick pan or tawa.Sprinkle few drops of vegetable oil. Spread the batter on it in circular motion.Cook from both sides on medium flame for 2-3 min . Serve with your favorite Chutney or sauce.


  • The given quantity will make 5-6 chilas.
  • The batter should not be very thin else chillas will break while cooking.

Rajma Masala[Indian Style Kidney Beans Curry]

Although we see a lot of use of Rajma in Mexican & Italian recipes but Rajma is an Indian bean. It is originated here in India.In northern part of India it is considered as a royal bean as its recipes are widely made in wedding functions & also at home when we want to feed our best to some special guests.Even this rajma curry is made when sometimes we don’t want to eat our regular dal chawal roti sabzi meal. Try this easy everyday rajma curry recipe..


  • Rajma[Soaked Overnight] : 100gm
  • Onion Paste : 1tbsp
  • Garlic Paste : 1tsp
  • Tomato Finally Chopped : 2-3 tbsp
  • Ginger Finally Chopped : 1/4tsp
  • Turmeric Powder : 1/4tsp
  • Coriander Powder : 1/2tsp
  • Red Chili Powder : As per taste
  • Garam Masala Powder : 1/2 tsp
  • Bay Leaf : 1
  • Black Cardomom : 1
  • Green Cardomom : 2
  • Dal Chini [Cinnamon]: 1/2 inch
  • Javitri [Mace]: 1/2 inch
  • Black Pepper Corn : 8-10
  • Nutmeg Powder [jaifal]: a pinch
  • Asafoetida : a pinch
  • Mustard oil: 1tbsp
  • Salt to taste


In a pressure cooker heat oil & add asafoetida,bay leaf, both cardomoms,cinnamon ,mace & pepper corn.Stir & cook for 30 sec.

Add onion & garlic paste.Cook for 1 min.Add tomatoes , red chili powder & ginger.Cook for 1 min . Now add all the dry spices along with 2 tbsp water.Add salt too.Cook until masala starts leaving the sides.

Mix soaked rajma to it & cook for 3-4 min.Add 2cups of water to it . Close the lid of pressure cooker . Let 1 whistle come on high flame & then 3 whistles on slow flame.Your rajma is ready  to serve with white rice.


If you are not using pressure cooker & cooking it in a pan double the quantity of water. Bring it to boil on high flame & cook on medium flame for 15-20 min.

Dahi Pakodi/Lentil Balls Dipped in Curd

This is a traditional recipe from eastern UP usually prepared during Makar Sankranti. It is a kind of substitute to dahi wada. It is usually spicy but you can relish it with sweet tamarind chutney. I like it spicy so here is how i make & relish it..


  • Black Gram Skinned / Dhuli Urad Dal 2 cups
  • Curd 4 -6 cups
  • Cumin Seeds[jeera] 1 tsp
  • Asafoetida 1/4 tsp
  • Salt to taste
  • Red Chili Powder 1tsp
  • Cumin Powder 1tsp
  • Dried Mint Powder 1tsp
  • Black Salt 1 tsp
  • Vegetable Oil 2 cups [For Deep Frying]
  • Green Chili [as per taste]
  • Ginger About 1 inche long


  1. Soak dal for about 4 hrs. Coarsly ground it by adding very small amount of water along with ginger,green chilli, cumin seeds,asafoetida,.Keep it aside for 15 min.
  2. Meanwhile add a glass of water in the curd & mix it well. Add remaining salt & all other spices in curd.Heat a wok & put oil to it. Wet your hand & make small balls of dal mix & deep fry.
  3. Take them on kitchen towel & then put these balls into the curd mix. Let them soaked for atleast 1 hr.These balls will absorb curd & the mix becomes thick. While eating you can top it up with some more cumin powder & mint powder.
  4. You can also add fresh chopped corriander. Serve at room temperature along with khichdi of your choice.


  • You can serve it by adding green / tamarind chutney.

Dal Ke Phool

This is a traditional recipe from eastern UP  & is now a kind of extinct recipe because of obvious new generations liking of junk food.But if you want to feed your family with aleast one healthy meal a day then this can be a very good option as it is tasty healthy easy & quick to prepare.


Tur Dal /Arhar dal   : 2 cups

Wheat Flour : 1 cup

Onion Finally Chopped : 1 tbsp

Garlic Finally chopped : 1/4 tbsp

Ginger Finally Chopped : 1/4 tbsp

Green Chilies As Per Taste

Cumin Seeds 1/2 tsp

Asafoetida A Pinch

Turmeric Powder : 1/4 tsp

Salt As Per Taste

Vegetable Oil : 1tbsp

Water : 6 Cup



Pressure cook dal with  2 cups water, salt & turmeric powder. Dal will be cooked after 1 long whistle on high flame & 2 small whistles on low flame. Rest it to release the pressure.

Knead Flour with some salt & water like you knead it for your daily chapatis.Roll it into upto 4 cm diameter & make a flower of it by bringing four sides together in center.


Now add remaining water in dal and bring it to boil. When it reaches to its boiling point drop flowers carefully one by one into it.

Close the pressure cooker lid & cook it on medium flame till it whistles. Typically 5 -6 min. Switch off the gas & rest it again to release the pressure.

In another pan heat oil . Add cumin seeds , asafoetida & splutter. After that add ginger garlic & onion. Cook till everything becomes golden brown.Pour immediately to the dal & phool mix.

Serve hot with achar & papad.



Kulfe wali Dal / Purslane Leaves mix with Popular Indian Lentils

kulfa7Its been months  I couldn’t spare time to look after this space. However it was always there in my mind and I was  missing it alot. Now I am back and this time not to leave this space untouched for long and keep posting my favorite nutritious and easy to cook recipes.So today I am sharing a nutrient packed dish which is  made by mixing  green kulfa leaves with moong and tur dal. Sounds interesting !!! Here it goes….


Kulfa Leaves  250gm

Tur Dal  1/2 cup

Chilka Moong 1/2 cup

Water 2 cups

Salt 1 tsp / as per taste


Asafoetida  A pinch

Chopped Garlic  10 pods

Cumin Seeds 1/4 tsp

Chopped Green Chilies  3-4

Dried Red Chili  1

Mustard Oil 1 tbsp



Wash the leaves thoroughly so as to remove all dirt and chop roughly. Wash both the lentils as well

kulfa8 kulfa2

In a pressure cooker take both lentils kulfa & water  & add salt to it. Cook on a high flame untill your pressure cooker whistles for the first time . Reduce the flame to sim and cook untill your pressure cooker whistles twice. Switch the gas off let the pressure go off and open the cooker. The mix will look like in the picture.

kulfa4Now thorughly mix this with the help of kalchul / mathani . Add little lukewarm water if it is too thick.

Heat mustard oil in a tadka pan add asfoetida and immediately add cumin seeds , chopped garlic and chillies  and dry red chilli so as avoid asfoetida to burn. Cook on a low flame. As soon as the garlic turn brown pour this tadka over the dal  mix and cover with the lid immediately. This way you can avoid any splutter coming out and also this retains the smell of tadka in dal.


Serve hot with rice or roti.