Tag: dal

NUCCHINUNDE | DAL DUMPLINGS | ನುಚ್ಚಿನುಂಡೆ

Dal is dried split pulse used in Indian dishes used with or without soaking before cooking.  These pulses are most important staple food in Asian countries.  India is largest producer of pulses.  It is rich in protein content. Nucchinunde | Dal Dumplings is one of it.

As I had mentioned in my earlier post, dal and its preparation are consumed along with rice, chapati etc.  Usually sambar/saaru prepared using dal is the common dish in South India. Some are eaten as a snack by frying and salting.  Some are soaked, grounded and fried in many combinations.

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BELE KATTU SAARU-DAL RASAM – ಬೇಳೆಕಟ್ಟು ಸಾರು

Dal/Bele is dried split pulse which is used in Indian food. It can be cooked without soaking

Pulses are important staple food in Asian countries.  India is largest producer of pulses.  It contains protein, carbohydrates, fat.

Dal and its preparation are consumed along with rice, chapati.  Usually sambar/saaru prepared using dal is common in South India. Dals are eaten as a snack by frying and salting.  Some are soaked, grounded and fried in many combinations.

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HULI THOVVE-SPICY DHAL

Huli Thovve is famous Karnataka special traditional curry prepared from Toor Dhal.  It is usually prepared in marriages or festivals.  It makes a good combo with Majjige Huli/Spiced Yoghurt Curry.  Huli Thovve can be prepared along with sweet pumpkin or ridgegourd.

Huli thovve is mixed with hot rice along with a dash of ghee.  Take a spoonful of mixed rice and dip or roll it in Majjige Huli and consume.  It gives a very special taste.  Once you go with this taste you will never say no to this combo.

Today let us learn how to prepare Huli Thovve along with sweet pumpkin.

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SAMBAR WITHOUT DAL-IDLI SAMBAR

 

Sambar without Dal

Sambar without Dal

Sambar is prepared by using various lentils like Toor Dal, Moong Dal, Channa Dal etc.,

Today let us learn easy method of preparing Sambar without using Toor Dal which is consumed along with Idli.

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