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.(more…)