Simplified Indian Cooking
Dosa is a crispy crepe made from fermented rice and urad daal (a type of split legume) which has been soaked and ground. It is a popular dish in Southern India and is served with a potato filling, sambar (a vegetable and daal soup), and an assortment of chutneys. You can find dosa and […]
Moong beans are very popular in Indian cuisine. They are eaten as Whole Moong Daal, split Moong with or without skin and Moong flour is used in many sweet and savory dishes. Moong Daal Khichdi made with skinless daal and rice is a common dish served to babies. Whole Moong Daal is a wholesome dish […]
Chana Daal with Squash is one of my favorite Daal recipes and I make it often! You can use any one of the many squashes available but I like the taste of Bottle Gourd, also known as Opo squash or Ghiya or Lauki. Because of its mild taste, Lauki lets the Chana Daal flavor come […]
Lentil or Masoor is one of my favorite Daals. Lentil is also used as a snack when soaked and deep fried; a popular ingredient in ‘Daalmoth’. In my blog posting ‘All about Daals‘, I have grouped Lentils in group 2 along with whole and split Green Peas, whole and split Yellow Peas, whole Moong beans, […]
The word daal comes from the Sanskrit word ‘dal’ which means to split; daal is literally a whole bean or legume that has been split in half. When cooked, the soup-like dish (also called Daal) is a great source of protein, complex carbohydrate, essential amino acids and dietary fiber. Also known as a lentil or […]