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Hashtag: #dal
226 posts found for your hashtag #dal
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As I’m Muslim I don’t know what Sadhya is. So, I really wanted to try it and had this Amazing Sadhya at One of a restaurant in Hyderabad Onam special Sadhya. Which has Rice, papad, rasam, curd, Thoran, payasam, pickle, salt, dal, beetroot and carrots Talimpu and much more. It was an amazing experience and one day I’ll try authentic Sadhya in Kerala in future for sure. #KitchenDiaries #Onam2025
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PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. #KitchenDiaries #Onam2025
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Masala chana dal Vada with Tomato ketchup #Kitchendiaries #Onam2025
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VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025
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We all have that one dish that wraps us in warmth when we need it most. Whether it’s the soothing simplicity of dal-chawal, the crispy joy of samosas with steaming chai on a rainy day, or the decadent comfort of a gooey chocolate cake, food is more than flavor — it’s nostalgia, happiness, and a bit of magic on your plate. Now it’s your turn! Which dish is your ultimate mood-lifter? Is it a treasured family recipe, a street-side favorite, or a sweet treat that makes everything better? Share your happy plate moment below — we can’t wait to hear what brings you comfort!
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Before Insta hacks and YouTube recipes took over, we had our own OG kitchen influencers. For some of us, it was Tarla Dalal’s books with pages full of masala stains, for others it was handwritten recipe diaries, or that one neighbor who always shared a secret tip over chai. That was our kitchen Google! Today, reels and shorts make cooking look fancy and quick—but the real joy of learning came from those legends who taught us patience, flavors, and love for food. Now we want to know—who or what was your first recipe source? Was it a cookbook, a family member, or YouTube?
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It is the weekend!! 🎉
Time to relax, slow down and spend quality time with your loved ones at ease 🙂
So cut down on your kitchen time and cook up some quick, hassle-free delicious pressure cooker treats for your family! 🍽️
What jhatpat and tasty meals do you cook in your pressure cooker, apart from those regular dals and sabzis? Share your super COOKER recipe ideas in the comments below 👇 -
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POCKET CHICKEN
bread ko bel kar kisi bade mu k glass ya dhakkan se cut krle..ab bread ko ek k upar ek rakh kr yani do rbound ko ande me dalkr aur bread crump me dalkr deep fry krle ....fir usko beech me se kat kr khole pocket ki tarha ban jaega....fir usme feelings bhare...
FILLING:-
chicken ko haldi aur salt dalkr boil krke shred krle.....carrot\'capsicum\' cabbage ko barik cut kr pen me dale thoda oil aur butter dale usme salt b.p pwd\', chilli pst dalkr achhe se paka le ab gas bnd krke thanda hone rakhe aur uske bad mayo aur ckn mix krke pocket me bhar le ......tasty pocket chicken s ready....
#ChildrensDayTreats
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#Snack
No bread sandwich Grind the soaked moong dal, then add spinach, grated carrot, finely chopped onion, ginger and chilli to the dal and mix it well. Add spices to it and mix it well. Add some baking powder and make it in a grilled sandwich maker.Enjoy with chutney or ketchup and one cup of tea.
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#Snack
Moongdal gota
Moongdal gota is a popular Gujarati snack that\'s crispy, spicy, and delicious.
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#Snack
Chakli....a crispy snacks for your teatime and snack box made with rice and moong dal
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#Snack
A protein rich urad dal vada with cabbage paired with sambar and chutney or it can be had with tea/coffee.
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Recipe name: daal wada
Post no:3
#Snack
This dal vada is made using different dals so it is very healthy as well as tasty and is the best option for afternoon snack with tea.
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#RECIPECONTEST
Get Ready to Curry On! Our Delightful Desi Curries Contest is Here!
Do you make the most mind-blowing Mutton Rogan Josh? Does your Palak Paneer give restaurant-style vibes? Does your Dal Tadka & Chole Masala give a stiff competition to the local dhaba ? If your secret spice blend turns simple ingredients into magic, we want to see it!
Share your best, most authentic, and ANY delicious Desi Curry recipe with the Kitchen Diaries community here! P.S. - You can post as many entries as you like!!
Contest Dates- 25th November -5th December
Hashtag- Don’t forget to add the hashtag #Curries in the description!
Prizes- The Top 3 lucky entries will WIN Attractive Prestige Voucher Codes!!
Show us the warmth, the flavour, and the heart of your kitchen with your delightful desi curry recipes! Time to get cooking!
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#Snack
Dal pakwan
Crunchy pakwan, hearty dal – the ultimate comfort combo.From the street stall to your plate: Dal Pakwan, where spice meets crunch.Golden fried goodness topped with creamy dal – pure happiness in every bite. Taste the tradition: crispy pakwan hugging a flavorful dal hug.
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#Snack
Moong dal Chilla
Moong dal chilla are savory Snacks Pancakes made with soaked and ground split mung lentil batter. It is spiced with cumin, fresh ginger and green chilli.
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Sambar Bada
#Snack
A fun South‑Indian street snack where crispy urad‑dal vadas are dunked into tangy, spicy sambar.
The light, fluffy vada pairs perfectly with the tamarind‑y, flavorful broth, and a sprinkle of cilantro‑mint chutney or crunchy sev adds extra texture. It’s a hit any time of day—whether as a snack, tea‑time treat, or a quick bite on the go, loved from Delhi to Kerala.
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High Protein green moong Chilla With StuffedPaneer
#Snack
A delicious appetizer for the parties, paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.breakfast or pack it in kids lunch box.The cheela\'s are made with green moong dal chilla and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.It can also be served with evening tea.
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#CookWithPrestige
This isa one pot dish...chanadal kootu prepared in pressure cooker that goes well with sambar and rice.
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#CookWithPrestige
#dal in this thali is cooked inPrestige Pressure Cooker( along with aloo bhindi and salad)
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#cookwithprestige
#Moonddalidli
Moong dal idli used by prestige idli cooker
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#cookwithprestige
#Ragiricewithmethidal
Ragi rice and methi dal used by prestige cooker
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#CookWithPrestige
Urad dal stuffed Modaks steamed on a stand in a 5L prestige pressure cooker
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#CookWithPrestige
#Healthy_Nutritious_Dal_Soup
Healthy and Nutritious Dal Soup prepared in Prestige Pan.
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#CookWithPrestige
I made a healthy pizza bite with paneer , corn,olive ,chesse veggies and Italian harbs and with moong dal batter and made in the Prestige Omega Select Plus Appe Pan.
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#CookWithPrestige Creamy Dal Makhani cooked in prestige cooker and prestige kadai..
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#CookWithPrestige
Mah Chole dal tadka
Mah Chole dal tadka pressure cooked in Prestige Anodised Pressure cooker and given tadka in Prestige Omega Non stick Karahi.
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#CookWithPrestige Arhar dal tadka Arhar dal tadka prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
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#CookWithPrestige
Makhani dal
Makhani dal prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
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#cookwithprestige
Used prestige pressurecooker
Sweet Pongal is prepared with rice,dal and jaggerypowder in prestige pressurecooker.
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#CookWithPrestige I made moong dal hing kachori. I gave it a little twist. Instead of using refined flour, I made it with poha, which is very healthy. And instead of frying it, I made it in prestige Omega Select Plus Appe Pan .which is made in very less oil and is very tasty and healthy too.
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#CookWithPrestige
Moong dal veggies cheela
Used prestige tawa in making cheela
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#CookWithPrestige
Whole Masoor Dal Healthy and Tasty made in Prestige Cooker
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#cookwithprestige
I used prestige pressure cooker for this healthy daliya vegetable khichdi
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#cookwithprestige
Dal dumpling with kadhi and white rice made using Prestige cooker and mixer.
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#CookWithPrestige
Idali, Chutney & Sambar made Using a Prestige Pressure Cooker, Prestige Steamer & Prestige & Mixer Grinder.
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#cookwithprestige
Dal Muradabadi
Cook in prestige pressure cooker
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#CookWithPrestige
A simple thali with rotis cooked on prestige tawa aloo matar ki subzi and dal in a 2l pressure cooker
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#CookWithPrestige
Cooked dal potatoes in prestige pressure cooker and rotis on prestige tawa
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#CookWithPrestige
Dahi Bhalla made from urad dal and cooked in prestige kadhai
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#CookWithPrestige
Chana dal Paratha
Prepared with wheat flour and chana dal on Prestige Tawa. Chana dal is boiled in Prestige pressure cooker.
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#CookWithPrestige
Made with Prestige mixer grinder.
Stuffed Red chili pickle
Gujarati Red Chilli Pickle is full of taste and spicy.Red Chilli Pickle enhances the taste of lunch or dinner.enjoyed with recipes like Palak Poori, Aloo Paratha, Moong Dal Kachori, Besan Kachori and Matar Kachori.pickle which is stuffed with spices. This is hot, spicy and yummy pickle.😋
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#cookwithprestige
Tridal Veg Nourish Soup
A wholesome blend of moong, masoor and tuar dal simmered with crunchy capsicum, sweet
corn and carrots—light, protein-rich and deeply
nourishing.
I used Prestige Pressure Cooker
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The Vibe Check ✅
🟡 Team Mung Dal 🟠 Team Gajar
The golden, nutty crunch of Moong Dal Halwa vs. the classic, ruby-red comfort of Gajar Ka Halwa. One requires patience and a strong stirring arm; the other is the undisputed king of every shaadi season.
You can only pick one to warm your soul tonight. Which side are you on?
Drop your vote in the comments! 👇
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Stuffed masala chillies
#PrepSnap
Green chillies stuffed with spicy filling. These chillies can be served with hot dal rice or with phulkas.
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Moong Dal Khichdi With Cauliflower and potato
#PrepSnap
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#PrepSnap
Makhana,til,gud,ghee
Ghee me makhana koroast kiya ,gud ko melt kiya pani me gud ko dal kr check Kiya to tud jaye tab usmebhuna makhana, white til, black til,saunf ko add kiya or bna liya winter special til gud makhana
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#PrepSnap
Puranpoli
Puranpoli is a famous dish of Maharashtra. Whenever there is a big festival in Maharashtra, Puranpoli is given first priority. Chana dal, jaggery, cardamom, and nutmeg are used to make puran
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
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#SLC
Sweet (Sakkara) Pongal
To mske Sakkara Pongal
Raw Rice -1 cup
Water-2 1/2 lt
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins
Ghee-1/2 cup
Cardamom powder-1 tsp
Method
Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.
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#Tiranga
This is a delicious and nutritious dosa from Andhra Pradesh made with green gram lentils, called Pesarattu dosa. It\'s quite different from other dosas made in South India, as it doesn\'t require fermentation. It\'s served with chutney. I\'ve presented this dosa in a tricolor style, with a white chutney made from fresh coconut and chana dal, and an orange chutney made from tomatoes.
Tricolour moongdal dosa platter
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Healthy Dhokla
#Tiranga
\"Healthy, Vibrant, and Full of Patriotic Flavor!\"
Celebrate the spirit of India with this vibrant and Healthy Dal Dhokla! Layers of fluffy semolina, and moong dal dhokla come together to create a visually stunning and nutritious treat. Perfect for any festive occasion, this dish combines wholesome ingredients with traditional flavors, topped with a flavorful tadka of mustard and sesame seeds.\"
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#Tiranga
Tricolor meal in a plate full of nutrients vitamins and minerals, a complete meal.
Having Dal fry,jeera rice, bhindi,Roti and salad.
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Healthy Tricolor Dhokla
#Tiranga
Spinach, Masoor Dal and Oats Dhokla delicious snack, loved by all gluten free people
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Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak
Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes.
Why you’ll love this recipe
Made with moong dal and rice for a wholesome, comforting base
Boosted with soya chunks for an extra protein punch
Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking
This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.
Want More High-Protein Meal Ideas?
Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
📅 28 Feb | ⏰ 3 PM
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6 -
#BPIC
Besan ki Kadboli is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.
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Baati with chutney
#BPIC
Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while. Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it usually take 15-20 minutes in total in tandoor ,Once it’s done, you will see cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.
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#BPIC
Bedmi Poori is a popular Delhi & UP breakfast dish consisting of deep-fried, crispy, and spiced puffed bread with a mixture of soaked urad dal and spices.
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#BPIC
Besan Churma is a traditional, royal Rajasthani sweet delicacy made from roasted or fried gram flour (besan) dough balls that are crushed into a coarse, powdery, and aromatic texture.It is famously served as a,,hot\" accompaniment to Dal Baati or enjoyed on its own during festivals and special occasions.
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Bathua Puri 😋😋
#BPIC
** Healthy And Delicious Bathua Moongdal Puri With Aloo Matar Ki Sabji.**
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#Holi26
Motichur Laddu
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.
Ingredients:
½ cup overnight soaked Chana Dal
½ cup Sugar
5 tbsp Water
Orange food colour
2 tbsp Ghee Magaj seeds
Cardamom Powder
Pista
Recipe:
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles.
2) Fry this cooked mixture in ghee for 7-8 min and keep a side.
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.
Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.
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#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#HOLI26
\"MALAI GOBHI CHAAP\" by Khyaati Dabhi
Quick treats for Holi 🎨
✅️ For full recipe do follow on Instagram @platedwithkhyaati
#HOLI26 @mykitchendiaries.official
@ivegetariangirl
This Creamy Chaap will make you forget paneer !! 🤤
Soft, creamy & full of flavour…
One bite & you’ll say WOW 😋
Creamy, smoky & full of flavours 🤍🔥
Malai Gobhi Chaap made at home & tastes better than hotel style 😍
Perfect for parties, Holi special or weekend dinner 🍽️✨
📍Gondal, Gujarat
Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️
#malaiChaap #gobhichaap #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi
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#Holi26
Recipe name -dahi bhalle
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup
3)Salt as per test
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye
6) card 2 cup
7) sugar
9) green chutney
10) red meethi chutney
Recipe
Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye
Ab gas per ek pen mein oil garam hone ke liye rakhna hai
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai
Ab uske upar coriander leaves aur pomegranate dalna hai
Ready Hai hamari dahi bhalle ki plate
Yah hamari
Holi ke tyohar mein yah ham har time yah dish banate hain
Thank you -
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
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#Holi26
Dishname Moogdal Mava halwa
Ingredients :-
300 g moong dal
300 g mava(khoya)
300 g ghee
For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals
Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water)
Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.
Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.
For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally.
Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.
moong dal halwa is ready.
Enjoy.
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#wd26
The Woman Who Inspires Me... 💖 The Unseen Chef of My Heart 🍴💔
My mother 🌸 was the strongest woman I’ve ever known. Even though she’s no longer with me, her lessons live on. She taught me resilience, kindness, and how to turn a simple meal into a celebration 🍲. Her courage in tough times and love for our family inspire me every day.My mother, the woman who cooked not just food, but love. She’d turn simple dal into a feast 🌟, and her laughter was the secret ingredient 🍲. Though she left us in 2020, her recipes and warmth stay with me. I am sharing a photo of her smiling at a family dinner 🥰. She may not be here physically, but her spirit guides me.
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#IOP
PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya.
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Running out of gas? Time to rethink your kitchen game. 😎
With the ongoing cylinder shortage, cooking shouldn’t feel stressful or expensive. Induction cooking isn’t just convenient — it’s cost-effective, efficient, and reliable when you need it most 💡
From your daily dal-chawal to sabzi-roti, you can still cook smart without worrying about refills.💬
Are you switching to induction during the cylinder crunch?
👉 Comment YES or NO + tell us what you’re cooking today!
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#IOP
Ugadi Kosambari (Moong Dal salad) must with holgi (puran poli)
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Festive Greetings for Cheti Chand! 🌻
Today, test your Sindhi Cuisine IQ! 😎
Which Sindhi dish, served during Cheti Chand, is a nutritious curry made of spinach and lentils?
A. Dal Pakwan
B. Alu Tuk
C. Sai Bhaji
D.Meethi Tahri
Comment below with your answers! -
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#IOP
Navadhaniya dry fruit ladoo
Ladoos made with millets and moong dal with ghee and sugar flavoured with cardamom
They are served on many festive occasions including celebration of Hindu new year
Dry fruits were added to give it more of a crunch and taste
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Milagu (Pepper)Pongal with Tiffin Sambar
Milagu Pongal
Prep time-10 minutes
Cook time - 30 minutes
Number of servings -4 persons
Ingredients
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp
For Tempering
Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper
Chopped ginger
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves
Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.
Tiffin sambar
Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek
Method:
1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.
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Minapa Vadiyalu
Minapa Vadiyalu is a traditional south indian snack from Andhra Pradesh. It is a popular deep fried snack made using a batter of rice flour,chana dal ,black urad dal and cumin seeds.The batter is made into small balls,flattened ,and then deep fried until they turn golden brown and crispy.
Ingredients:
The key ingredients of Minapa Vadiyalu are:
Urad dal or black gram lentils
Salt
Cumin seeds
Green chili or red chilli powder
Asafoetida or hing
Water
Oil
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#IOP
Paneer Moong Melody
Golden moong dal chilla stuffed with soft paneer and complemented by spicy red and fresh green chutneys for the perfect balanced bite.
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#ES1
Paneer Thecha
A very famous chutney of Maharashtra, which is known as Thecha. Paneer Thecha is also made with very few ingredients. Thecha is eaten with Bhakri, Dal-Rice. Thecha is made by roasting peanuts, green chillies, garlic, coriander and grinding them coarsely. Then it is wrapped over paneer and shallow fried. Paneer Thecha is eaten as a snack. Paneer Thecha has been invented by Bollywood actress Malaika Arora. You too enjoy the spicy paneer thecha.
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Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
#IOP
Dal makhani jeera rice and Roti
A perfect treat for any festive occasion.
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