Palak and Toor Dal Dhokla

Today I am going to share you a wonderful Dhokla recipe for evening snack or breakfast. I love to make different types of dhokla recipes, till now I made four different types of dhokla's. Today my dhokla is Palak and toor dak dhokla. I got this recipe from food magazine. I tried it and it was very tasty. It is ideal snack to every one. Dhokla is very tasty to eat, very less oil is used while preparing it as it cooks in steam. If you are avoiding oily food then do try this recipe. You can also send Dhokla in lunch boxes for the kids. Due to green color, kids are very interesting to eat. Toor dal and palak Dhokla is rich in zinc, folic acid, iron, proteins and carbohydrates. It is a complete meal to every one. Adding spinach(palak) leaves further increases the fibre, folic acid and iron content substantially. I hope you like it too.........Happy and Healthy cooking.........


 

Ingredients: 
Toor dal - 1 cup
Rice - 1 1/2 cup
Spinach(palak) puree - 1 cup
Green chilli paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp
Eno fruit salt - 11/2 tsp  
Lemon juice - 1 tsp
Oil - 2 tsp
Salt to taste  
For seasoning:
Oil - 1 tbsp
Asafoetida - 1 pinch 
Sesame seeds - 1 tsp  
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chilli - 2  
Curry leaves - few
Grated coconut - 2 tsp
Chopped coriander leaves for garnishing




 

Method of preparation:

1. Soak the rice, toor dal in plenty of water for about 6 hours. Grind the mixture into a smooth batter adding just enough water. The batter has the same consistency as a the idly batter.
2. Transfer the dal batter into a deep bowl. Add green chilli paste, ginger paste, spinach puree, salt, sugar and turmeric and mix well.
3. Mix fruit salt in lemon juice and add to the batter and mix. Add oil and mix well.
4. Apply a little oil to a dhokla thali or any flat metal plate or bowl with low rim. Pour enough batter so as to fill half the height of the plate. Place the plate in the steamer. Here I used teddy mould also to steam the dhokla.
5. Close the lid and steam for fifteen minutes or till done. Cool slightly, cut into pieces.
6. Heating oil in a small frying pan and adding the mustard, cumin,sesame seeds,asafoetida, green chilli and curry leaves. Once the crackle, turn of heat. Drizzle the seasoning over the dhokla's and garnish with coriander leaves and grated coconut..
7. Now tasty and healthy palak and toor dal dhokla is ready to eat with tomato chutney.
8. Tip: You can use baking soda instead of fruit salt.

Ridge Gourd With Chana Dal

 Today my recipe is very simple ridge gourd with chana dal curry.  Always combination of vegetable and dal is very tasty and nutritious too. Don't throw away the peeled skin of ridge gourd, it is also full of fiber and very nutritious too. We can prepare yummy chutney with ridge gourd peel. I will post this recipe in coming days. This chana dal curry is very delicious to eat with hot steamed rice along with ghee.I hope you like it too.....

Ingredients:
Medium sized ridge gourd - 4
Chana dal - 1/2 cup
Onions, finely chopped - 1
Green chilli - 2
Turmeric powder - 1/4 tsp
Tomato, finely chopped - 1
Ginger-garlic paste - 1/2 tsp
Sambar powder - 1 tsp
Coriander leaves - few
Salt to taste

For seasoning:
Oil - 1 tbsp
Muster seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch
Garlic cloves - 4
Curry leaves - 5 or 6

Method of preparation:

1. Wash and peel the ridge gourd properly and cut them into  small cubes.
2. Pressure cook the chana dal with sufficient water for 1 whistle only. Don't over cook the dal.
3. Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin seeds,garlic cloves,curry leaves, asafoetida and green chilli and saute for a minute.
4. Add onions and saute until it turns into soft.
5. Add tomatoes and turmeric powder and mix well and saute for 1 minute.
6. Add ginger garlic paste and sambar powder and mix well.
7. Add Ridge gourd cubes and salt and mix well and cover with lid and cook until done.
8.  Add boiled chana dal and mix well and cook for 2 minutes.
9. Finally add coriander leaves and mix well.Switch off the gas stove and Transfer into serving bowl.
10. Now yummy and healthy ridge gourd with chana dal curry is ready to eat with steamed rice or roti.

Toor dal chutney (Kandi pachadi)

 Today I am giving a traditional kandi pachadi (toor dal chutney) from Andhra Pradesh. It is very simple to make and yummy too.............Kandi pachadi is prepared in two or three variations. Here I made it with garlic and onions in seasoning,with out garlic and onions also you can make it...........It is very tasty with hot steamed rice alon with ghee.You can eat with dosa or idly or roti. Chutney can stay good for 2 days when refrigerated. I hope you like it............Happy cooking.............

 
 Ingredients:

Toor dal - 1/4 cup
Dry red chillies - 4 or 5
Jeera - 1 tsp 
Garlic cloves - 3 
Oil - 2tsp
Tamarind paste - 1 tsp
Salt - as required
 

For seasoning:  
Mustard seeds - 1 tsp 
Urad dal - 1/4 tsp
Onion, finely chopped - 2 tbsp
Green chilli - 1
Curry leaves - few 
Asafoetida - 1 pinch
Oil -  tbsp
 

Method of preparation:

1. Take a pan and put that on the stove.
2. Pour toor dal (kandipappu) in that and fry that until its light red for 5 min.
3. Now add dry red chillies, garlic cloves and jeera and fry for one minute. Switch off the stove.  
4. Let it cool all the roasted ingredients and grind it coarsely by adding little water.
   Now add the tamarind paste and salt and grind it. 
5. In a tadka pan heat a tbsp of oil add the mustard seeds, green chilli,
   curry leaves,asafoetida and onions fry it and add to the
   grind paste.  
6. NOW yummy and healthy toor dal chutney (kandi pachadi) is ready to eat with hot steamed rice along with ghee.......

Mixed Dal Dosa / Mixed Lentil Dosa

Today  my recipe is protein packed and nutritious mixed dal dosa. This is a ideal dish for breakfast. Here I used dals and rice so it is a combination of carbohydrates and proteins. We can add some vegetables like carrot,onions,capsicum and etc then it will be more nutritious and yummy. I hope you like too.............Happy cooking..........

Ingredients:

Boiled rice - 1 1/2 cup 

Channa dal (split Bengal gram) - 1/4 cup

Urad dal (split black gram) - 1/4 cup
Masoor dal (split red gram)- 1/4 cup

Moong dal (spilt green gram) - 1/4 cup

Barley - 1/4 cup

Soya beans - 1/4 cup

Green chillies - 4 to 5
Black pepper powder - 1 tsp
Asafoetida (hing) - 1/4 tsp
Curry leaves - 15 to 20
Salt - to taste
Oil - for making dosa

Method of preparation:

1. Soak rice and dals for 6-8 hours.
2. Grind together with chillies and curry leaves.
3. Add salt,black pepper powder and hing andmix well. If u want add onions and some vegetables(finely chopped) also to the batter.
4. You can use the batter immediately to make dosa or ferment the batter for 2 to 3 hours for different taste.
5. Heat the tawa/griddle. Pour a ladleful of dosa batter and spread it like dosa and make it as thin as possible. Pour 1 tsp oil all round the edges and in the center.
6. Cook till its golden brown in color. Now flip the dosa and cook till the other side also turns golden brown.
7. Yummy and healthy mixed dal dosa is ready to eat with coconut chutney or tomato chutney.

Bhindi Moong Dal

 Today my recipe is Bhindi Moong Dal.This is very healthy and easy to make. I got this recipe from TV cookery shows. Generally we can make bhindi curry ,fry and stuffed bhindi but first time I heard this type of combination so I tried immediately, it was good to eat. Definitely you can add it to your healthy recipes menu. I hope you like it too........Happy cooking......

Health Benefits of Okra(Lady's finger):

 “Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer.

Along with containing high amounts of fiber, okra also contains high amounts of vitamins A, C, and B6. Large amounts of calcium, zinc, riboflavin, folic acid, and iron are also present in this vegetable.
Women who are pregnant are urged to incorporate okra into their diets due to the high content of folic acid. Folic acid is essential for the healthy growth of a fetus especially during the fourth week through the twelfth week of pregnancy.

This vegetable is great at being able to reabsorb water. By being able to absorb so much water, okra can trap excess cholesterol, excess bile, and certain toxins. By trapping these substances, it makes it easier to eliminate them from the body through the stool. Because okra absorbs so much water, eating this vegetable can prevent constipation, bloating, and gas.

Okra contains good amounts of vitamin K. vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. The rich fiber and mucilaginous content in okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.

The sodium content of okra is quiet high. This is the reason why it is made into tablets, for replenishing sodium deficiency in the body. These tablets are also good for stomach ulcers.

Okra is the ideal vegetable for weight loss and is a storehouse of health benefits, provided it is cooked over low flame to retain its properties.

Ingredients:

Bhindi(Lady's finger) - 1/4 kg, sliced into 1/2-centimeter rounds

Moong dal - 1 cup

Ginger - garlic paste - 1/2 tsp

Green Chilli - 2, slit lengthwise

Tomato - 1, cut into small slices

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1 pinch

Curry leaves - few

Coriander leaves -few ,chopped

Lemon juice - 1 tsp

Oil - 1 tbsp

Salt to taste

Method of preparation:

1. Pressure cook the moong dal with a pinch of turmeric and asafoetida after rinsing thoroughly. 
2. Heat some oil in a pan. Pop the mustard seeds, jeera, green chilli and curry leaves.
3. Add the turmeric powder, asafoetida and ginger garlic paste and mix well.
4. Add Tomato slices and saute until it turns into soft.
5. Add the bhindi rounds, salt and a sprinkle of water and cover and cook on medium heat for 3-4 minutes until the bhindi is almost tender.
6. Add Cooked moong dal and mix properly and boil for 2 minutes. According to our taste we can add more water to get liquid consistency.
7. Finally add Coriander leaves and remove from heat.
8. Add lemon juice and mix well.
9. Yummy and healthy bhindi moong dal is ready to eat with steamed rice.

Mustard greens(Saroson Ka Saag) Dal

Today  my recipe is Mustard green dal. This is Punjabi recipe. North Indians frequently use this in winter season. First time I tried this with good taste. It is very helpful recipe to people who lives in cold places. I hope you like it too.......Happy Cooking........

Some nutritional values about mustard leaves from Google
 
Benefits of mustard greens:Mustard greens are loaded with a range of nutrients including vitamins (A, B1, B2, B3, B6, C, E and K), folate, magnesium, calcium iron, phosphorus, potassium, protein, iron, dietary fibre and more, while being a low-calorie food.It has anti-inflammatory and anti-oxidant properties and can protect you against heart disease, cancer and a host of other ailments.

Ingredients:
Toor dal - 1 cup 

Mustared leaves - 1 bunch

Cumin Seeds - 1 tsp

Turmeric powder - 1 pinch

Green chilli - 1 

Tomatoes (cut into small pieces)  - 2 

Onions (chopped) - 2 

Ginger-Chili Paste -  1½ tsp  

Mustard Oil  -1 tbsp  

Salt -to taste  

Method of preparation:

1. Chop the Mustard leaves into fine pieces and cook with sufficient quantity of water. 
2. Wash and soak dal in water for 1 hour.
3. Cook soaked dal with turmeric powder in a pressure cooker for 1 whistle.
4. Heat oil in a frying pan and add few cumin seeds.
5. Allow spluttering, add green chilli slices and onions and fry till they become golden brown.
6. Add ginger-chili paste to it and again fry for a minute.
7. Mix tomatoes and cook for 3-4 minutes.
8. When tomatoes are cooked, add Mustard leaves and cooked dal. Now add a little water and salt. Boil the mixture for a few minutes.
9. Remove from heat.
10. Mustard leaves(sarson ka saag) Dal  is ready.
11. Garnish with chopped coriander leaves and serve.

Tamoto Chana Dal

Ingredients:

Tamatoes - 4(finely chopped)
Chana Dal - 1/4 cup 
Green chilli - 2 
Ginger Garlic paste - 2 tsp 
Mustard seeds - 1 tsp
Curry Leaves - few
Asafoetida - pinch 
Urad dal - 1 tsp 
Jeera - 1 tsp 
Turmeric Powder - 1 tsp 
Dhania - jeera powder - 2 tsp 
oil - 1 tbsp 
Coriander leaves - few  

Salt to taste

Method of preparation :

1. Soak chana dal in water for 1/2 hour.
2. Heat little oil in pan add chopped tomatoes and saute for 1 minute.
3. Add chana dal &some water and mix well. Cover and cook until it cooks well.
4. Remove from heat and let it cool for some time and grind into fine paste. Keep it in separate bowl.
5. Heat some oil in a pan. Pop the mustard seeds, jeera, curry leaves and green chilli.
6. Add ginger- garlic paste saute for a minute.
7. Add Tomato chana dal paste and add some water and mix well.
8. Add turmeric powder ,dhania jeera powder and asafoetida and mix well.
9. Cover and cook for 2 minutes .Finally add salt and coriander leaves and remove from heat.
10. Now tasty tomato chana dal ready to eat with plain rice along with ghee.

Carrot Dal

 Ingredients:

Toor dal –1cups
Grated Carrot – 1/2 cup
Tomato (chopped) – 1
Green Chilli slices – 2
Ginger garlic paste – 1 tbsp 
Lemon Juice - 2 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Curry leaves – few
Turmeric powder – 1tsp
Asafetida – 1 pinch
Coriander leaves – few
Oil – 2 tbsp
Salt to taste

Method of preparation:

1. Pressure cook the dal with a pinch of turmeric and asafoetida in 2 cups of water for 3 whistles.
2. Heat some oil in a pan. Pop the mustard seeds, jeera, curry leaves and green chilli.
3. Add ginger garlic paste sauté for a minute and add grated carrot sauté until it turns into soft.
4. Add tomato and sauté until it cooks well.
5. Add boiled dal and some water stir well. Cover and cook it for 2 minutes.
6. Add salt and coriander leaves and mix well and switch of the gas.
7. Finally add lemon juice and stir properly.
8. Now tasty carrot dal is ready to eat with rice or roti.
9. This dal is very good for kids.

Coconut Moong Dal

This is a kerala recipe. I got it from my friend. One day I went to my friend’s house for Lunch. They are from Kerala. They made every recipe with coconut, coconut fry, coconut dal, and coconut sambar and coconut chutney. First time I saw this type of food. Each and every item was good but dal is somewhat different to me. Now I am sharing with u .Hope you like it…….

Ingredients:

Moong dal – 1 cup

Tomatoes – 1

Green chilly paste -1 tsp

Ginger-garlic paste -1 tsp

Coconut paste – ½ cup

Turmeric powder – 1tsp

Asafoetida – 1pinch

Curry leaves – few

Coriander leaves – 2 tbsp

Oil – 2tbsp

Salt to taste 

 

Method of preparation:
1. Pressure cook the dal with a pinch of turmeric and asafoetida after rinsing thoroughly.

2. Heat some oil in a pan. Pop the mustard seeds, jeera and curry leaves.

3. Add green chilli paste, ginger-garlic paste and tomato slices sauté until tomatoes turns into soft.

4. Add freshly prepared coconut paste and stir well.

5. Add boiled moong dal and stir properly. Cover and cook it for 3 minutes.

6. Finally add salt and coriander leaves and stir well.

7. Now tasty dal is ready to eat with hot rice along with ghee.

Gujarati Dal

I am giving to you one more Gujarati recipe that is Gujarati dal. I got this from food channel.Usually South Indians  make dal with very simple tempering. All Gujarati recipes are some what sweet taste.But Gujarati dal is some what spicy with sweet taste. I don't like to add jaggery in it so i avoided. You can use jaggery according to your taste. In this,  peanuts and potatoes are used with regular toor dal. It’s a balance of protein from lentils, vitamins from the vegetables, calcium and potassium from tamarind. Peanuts are a good source of niacin, fiber, vitamin E, free of trans-fats and anti oxidants. It is easy to make. I hope you like it too.....Enjoy  cooking...

Ingredients:

Toor Dal - 1 1/2cup
Peanuts - 1/4 cup
kokum Pieces or tamarind pulp - 5 to 6 or 2 tbsp
Tomato (chopped) - 1 big 
Potato – 1
Lemon juice – 1 tsp
Green Chillies - 4, slit
Chilli powder- 1 tsp
Turmeric powder - 1/2 tsp

Ginger -garlic paste - 2 tsp

For the Tempering:

Oil - 3 tblsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Curry Leaves - 10 to 12
Cloves - 2 to 3
Bay Leaves - 2
Asafoetida - pinch
Whole Red Chillies - 2
Salt to taste
Coriander Leaves - chopped
 

Method of preparation:

1. Wash and pressure cook the dal ,potato slices and peanuts in water.
2. Add salt to cooked dal mix and keep it side.
3. Heat oil, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, bay leaves, cloves, red chillies and asafoetida.
4. Add kokum or tamarind pulp, tomato, green chillies, chilli powder,ginger-garlic paste and turmeric powder and cook for 2-3 minutes.
5. Add required water, dal, coriander leaves and lemon juice.
6. Cook on low flame for 10-15 minutes.
7. Serve hot with plain rice and ghee.

Dahi Dal Balls

This is a south Indian recipe (Tamilnadu, Kerala, Karnataka). I got this recipe from television.  I like steam cooking that is why immediately I tried this. It was good taste. It is low calorie and high nutritious. This is good for everyone.

Ingredients:

For koftas
Tuar dal - 1/2 cup
Whole white urad - 1 tbsp
Green chillies - 2 or 3(adjust to taste)
Onion - 1 small, chopped very fine
Chopped corriander leaves - a few
Cumin seeds - 1/2 tsp
Salt - to taste

For the gravy
Sour thick curd - 2 cups (beaten lightly to break up lumps)
Turmeric powder - 1/2 tsp
Salt

Grind together:
Fresh grated coconut - 1/4 cup
Green chillies - 2 or 3
Coriander seeds - 1.5 tsp
Cumin seeds - 1/2 tsp
Tuar dal - 1 tbsp 

For tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Red chillie - 1, broken
Methi seeds - 1/4 tsp
Curry leaves - a few

Method of preparation:

To make koftas:

1. Soak the dals together for an hour.
2.  Drain all the water. Add in all the other ingredients except onion and coriander.
3.  Grind to a coarse paste without adding any water.
4.  Mix in the chopped onions and coriander. Shape into lemon sized balls.
5.  Grease an idly plate and steam for 8-10 minutes.
6.  Set aside the balls to cool.

To make gravy:

1.  Soak all the ingredients listed under Grind together, except coconut in just enough water to cover for at least 30 minutes.
2.  Add coconut and grind to a smooth paste.
3.   Transfer this to a pan. Add 1/2 cup of water, salt, turmeric powder and let it boil for a few minutes.
4.  Add the whipped curd and boil some more. Just before removing from fire, add the steamed koftas and boil for a minute or two.
5.   Heat the tempering ingredients until the mustard seeds pop. Pour this over the gravy.
6. Serve it with rice or kichidi.