Category Archives: North Indian recipe

Bedmi Paratha Recipe – Urad Dal Mix Paratha

Bedmi Paratha Recipe – Urad Dal Mix Paratha

Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and super delicious to eat. This hearty dish is a great recipe for meals and can be served in breakfast or lunch. In fact you can pack these paranthas for your kids lunch box and I sure they will like it for sure.

I find this recipe of bedmi parantha a delicious and festive recipe and a great option to break the monotony of having same aloo and paneer paranthas, every time. This recipe of bedmi parantha is a for sure crowd-pleaser! So, what are you waiting for, here’s an easy to follow recipe of bedmi parantha for you all. Try making it yourself and enjoy!

Directions

Getting ready:

Soak urad dal for 2-3 hours first. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.

bedmi paranthaMaking:

Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.

bedmi parantha

Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.

bedmi parantha

After 20 minutes are over, grease your hands with some oil and knead the dough again until smooth. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly.

bedmi parantha

 

Fold the parantha in half moon shape and spread some oil on this side as well. Fold again giving it a cone or triangular shape.

bedmi parantha

Dust it with dry flour and roll thinly in triangular shape. Don’t keep it too thin.

bedmi parantha

Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting. Once the parantha is roasted from beneath, evenly apply some oil on the upper side.

bedmi parantha

Turn the side again and spread some oil on this side as well. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots.

bedmi parantha

Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

bedmi paranthaServing:

Serve this steaming hot, mouth watering and luscious bedmi paranthas with curd, chutney, pickle or any sabzi you like eating. Bedmi paranthas can be packed for kids in tiffin with sweet pickle or sweet sauce or chutney; they’ll surely relish eating these.

Suggestions

  • You can also roast the dal and stuff the paranthas with it.
  • For 3-4 members
  • Time – 35 minutes

Bedmi Paratha Recipe - Urad Dal Mix Paratha bedmi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup
  • Urad dal - ½ cup
  • Oil - for kneading dough and roasting paranthas
  • Green coriander - 2 tbsp (finely chopped)
  • Ginger - 1 inch
  • Green chilly - 2
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Fennel powder - 1 tsp
  • Salt - less than 1 tsp (as per taste)
Instructions
  1. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.
  2. Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.
  3. Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.
  4. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly. Fold the parantha giving it a cone or triangular shape and roll thinly in triangular shape.
  5. Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting and apply oil on both the sides.
  6. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots. Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

 

Dahi Bhalla Dahi Pakodi Recipe

Dahi Vada Recipe – Dahi Bhalla Recipe – Dahi Bhalle Recipe

Dahi vada are a great hit in any home and do prepare them often, sometimes as a snack or as a side dish in main course. The most liked street food of Northern India, Dahi Vada/Dahi Bhalla or Dahi Pakori or Dahi Gujiya, is almost prepared on every festival or special occasions. The softness and sponginess of dahi vada, served with zingy-tangy Indian dips/chutney will make your guests and family simply go wow!

Here’s presenting you a detailed recipe on making Dahi vada, Dahi pakodi and Dahi gujiya prepared with Urad-Moong dal. What are you waiting for? Run to your kitchen and prepare this mouth watering recipe of dahi vadas at your home today. Enjoy!

Directions

Getting ready:

1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.

dahi bhallaMaking:

2. Transfer the ground dal in a big mixing bowl and whisk it really well.

dahi bhalla

3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.

dahi bhalla

4. Heat enough oil in a wok or pan for deep frying the vadas.

dahi bhalla

5. Now pinch some mixture with your fingers and make a lump.

dahi bhalla

6. Place over the wet polythene sheet and flatten it gently in round shape.

dahi bhalla

7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.

dahi bhalla

8. Close the stuffing well and flatten in a round shape.

dahi bhalla

9. Very gently separate out the vada from polythene sheet and slide it into hot oil.

dahi bhalla

10. Fry the vada until golden brown and crispy from both the sides.

dahi bhalla

11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.

dahi bhalla

12. Flatten the vada your fingers thinly.

dahi bhalla

13. Top it up with 1 tsp stuffing.

dahi bhalla

14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.

dahi bhalla

15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.

dahi bhalla

16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.

dahi bhalla

17. Make small lump from the mixture with your hand and drop these round balls in the hot oil.

dahi bhalla

18. Deep fry the vadas until they become golden brown and crispy.

dahi bhalla

19. Now drench all the fried vadas in water with some salt and asafoetida.

dahi bhalla

20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.

dahi bhalla

21. Squeeze out the vadas from water and place them in a plate.

dahi bhallaServing:

22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.

dahi bhalla

23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.

dahi bhalla

24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

dahi bhallaSuggestions:

  • Always grind the dal with very less or no water. Whisk the dal until it gets fluffy with your hands.
  • If you wish to serve the dahi vadas immediately, then soak them in water with salt-asafoetida, the moment you take them out from the wok. If you wish to serve them later for some party, then soak them in lukewarm water with salt-asafoetida 2 hours prior using. After 1 hour dahi vadas turn puffy and can be served.
  • For 4 members
  • Time – 90 minutes

Dahi Bhalla Dahi Pakodi Recipe Dahi Bhalla Recipe - Dahi Vada Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Urad dal - 1 cup (250 grams) (soaked)
  • Coconut - ¼ cup (grated)
  • Green coriander - 3 to 4 tbsp
  • Cashews - 7 to 8 (finely chopped)
  • Black pepper - 1 tsp (crushed)
  • Ginger - 1 inch (minced)
  • Asafoetida - 1 inch (minced)
  • Oil - for frying vada
  • Roasted Cumin powder - 1 tbsp
  • Black salt - more than 1 tbsp
  • Red chilly powder - 1 tbsp
  • Mint powder - 1 tbsp
  • Green coriander chutney
  • Mango powder sweet chutney
Instructions
  1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.
  2. Transfer the ground dal in a big mixing bowl and whisk it really well.
  3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.
  4. Heat enough oil in a wok or pan for deep frying the vadas.
  5. Now pinch some mixture with your fingers and make a lump.
  6. Place over the wet polythene sheet and flatten it gently in round shape.
  7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.
  8. Close the stuffing well and flatten in a round shape.
  9. Very gently separate out the vada from polythene sheet and slide it into hot oil.
  10. Fry the vada until golden brown and crispy from both the sides.
  11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.
  12. Flatten the vada your fingers thinly.
  13. Top it up with 1 tsp stuffing.
  14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.
  15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.
  16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.
  17. Make small lump from the mixture with your hand.
  18. Deep fry the vadas until they become golden brown and crispy.
  19. Now drench all the fried vadas in water with some salt and asafoetida.
  20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.
  21. Squeeze out the vadas from water and place them in a plate.
  22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.
  23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.
  24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Achari Lachha Paratha Recipe

Lachha Paratha Achari recipe – Multi-layered Indian flat bread

Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

Directions

Getting ready:

Sieve wheat flour in a bowl.

achari laccha parathaMaking:

Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

achari laccha paratha

Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

achari laccha parantha

Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

achari laccha paratha

Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

achari laccha parantha

Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

achari laccha parantha

Spread some oil over a hot tawa or skillet. Place the parantha over it.

achari laccha paratha

Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

achari laccha parantha

Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

achari laccha paranthaServing:

Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

achari laccha paratha

  • For 4 to 5 paranthas
  • Time – 35 minutes

Lachha Paratha Achari recipe Lachha Paratha Achari recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Pickle masala – 3 to 4 tbsp
  • Oil – 3 to 4 tbsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
  3. Now add water in small parts and knead soft dough.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Later, grease your hands with some ghee or oil and knead the dough again.
  6. Pinch small to medium size dough and roll into round shape.
  7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
  8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
  9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
  10. Spread some oil over a hot tawa or skillet.
  11. Place the parantha over it.
  12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
  13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
  14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
  15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
  16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

 

Bhandarewale Aloo ki Sabzi Recipe

Bhandarewale Aloo ki Sabzi – Bhandara Style Aloo Sabzi

Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad in Indian society. This sabzi is very different in taste than the regular aloo sabzi. It’s really very aromatic, quite tangy and very scrumptious to eat. The strong aroma of Indian or desi spices used in the sabzi makes ones tempt or crave for this sabzi if even they don’t want to eat it.

We have mildly spiced this curry, but you can adjust the flavors as per your taste and preference. Also, garam masala plays the very important role in this curry and we have used freshly ground homemade garam masala which will enhance it taste more. So, come, let’s try out other great and mouth watering recipe of bhandarewale all with this step-by-step method.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly. Chop them roughly and grind to make a fine paste.

bhandarewale aloo sabzi

Peel the boiled potatoes and crumble them roughly.

bhandarewale aloo sabziMaking:

Heat some oil in a wok and add cumin seeds and asafoetida into it. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.

bhandarewale aloo sabzi

Now add crumbled potatoes to the spices and stir fry for 2 minutes.

bhnadarewale aloo sabzi

To it add 1.5 cups of water, mango powder and let it simmer. When you see a gentle simmer in the gravy, add garam masala and green coriander.

bhandarewale aloo sabzi

Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.

bhandarewale aloo sabzi

The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.

 bhandarewale aloo sabziServing:

Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

bhandarewale aloo sabziSuggestions

  • Garam masala is the main ingredient in this sabzi. It would be better if you use homemade garam masala. You can even use freshly ground garam masala.
  • For 4 to 5 members
  • Time – 30 minutes

3.0 from 1 reviews
Bhandarewale Aloo ki Sabzi Recipe Bhandarewale Aloo ki Sabzi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes(boiled)– 500 grams (6 to 7 medium size)
  • Tomato – 2
  • Green chilly – 2
  • Ginger – 1 inch piece
  • Green coriander(finely chopped) – 2 to 3 tbsp
  • Refined oil or ghee – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Mango powder – ½ tsp
  • Garam masala – 1 tsp
  • Salt – more than 1 tsp or as per taste
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly.
  2. Chop them roughly and grind to make a fine paste.
  3. Peel the boiled potatoes and crumble them roughly.
  4. Making:
  5. Heat some oil in a wok and add cumin seeds and asafoetida into it.
  6. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.
  7. Now add crumbled potatoes to the spices and stir fry for 2 minutes.
  8. To it add 1.5 cups of water, mango powder and let it simmer.
  9. When you see a gentle simmer in the gravy, add garam masala and green coriander.
  10. Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.
  11. The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.
  12. Serving:
  13. Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

 

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka is another delightful and easy to prepare dal recipe. Moong dal is the lentil which cooks quickly than any other dal. When you wish to eat something light yet delicious food in your meals then try making moong dal. Moong dal is easily digestible and is one of the most commonly used dal here.

This moong dal tadka recipe is not bland but has exotic flavors of some spices and herbs, added as tempering. The seasoning of cumin seeds, asafoetida, and tomatoes make it taste fantastic. Moong dal tadka is very easy to make and is a simple recipe. It tastes simply delectable when served with steamed rice or jeera rice. Though, you can serve it with piping hot chapatti and paranthas as well. So, here is an simple an detailed recipe for making moong dal tadka at your home with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the dal thoroughly and soak in water for 15 to 20 minutes.

moong dal tadka

Chop the tomatoes finely.

moong dal tadkaMaking:

Preheat a pressure cooker with some ghee into it. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.

moong dal tadka

After sauteing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala. Add the soaked moong dal into it.

moong dal tadka

 

Now add 2 cups of water to the dal, followed by salt and stir well.

moong dal tadka
Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.

moong dal tadka
Moong dal is done and ready, transfer it to another bowl. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.

moong dal tadka
Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter and then turn off the flame and

moong dal tadkaServing:

Pour this seasoning over the dal and Scrumptious moong dal is ready to serve. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

Suggestion

  • If you wish to add garlic and onion in the dal as per your preference, then finely chop 1 onion and 3 to 4 garlic cloves. Add after sautéing the cumin seeds and stir fry until they get pinkish in color.
  • You can keep the consistency of dal thick or thin as desired.
  • For 2 to 4 members
  • Time – 20 minutes

Moong dal tadka recipe Moong dal tadka recipe - Restaurant style yellow dal tadka recipe
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup (100 grams)
  • Ghee – 2 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Tomato – 1 (finely chopped)
  • Curry leaves – 6 to 7
  • Coriander powder – 1 tsp
  • Whole red chilly powder – 1
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Salt – ¾ tsp or as per taste
Instructions
  1. Rinse the dal thoroughly and soak in water for 15 to 20 minutes.
  2. Chop the tomatoes finely.
  3. Preheat a pressure cooker with some ghee into it.
  4. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.
  5. After sautéing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala.
  6. Add the soaked moong dal into it.
  7. Now add 2 cups of water to the dal, followed by salt and stir well.
  8. Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.
  9. Moong dal is done and ready, transfer it to another bowl.
  10. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.
  11. Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter.
  12. Now turn off the flame and pour this seasoning over the dal. Scrumptious moong dal is ready.
  13. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

 

Jeera Rice Recipe – jeera Rice restaurant style – Flavoured Cumin Rice

Jeera Rice Recipe – jeera Rice restaurent style – Flavoured Cumin Rice

Jeera rice prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way. Jeera rice is an easy and mildly spiced dish. This dish has one of the most popular dish tags and is available in many restaurants.

This jeera rice goes well with dals or any curry dishes. You can very instantly make jeera rice for your guests or any special occasion or include it in your every day meal. Follow this easy step by step recipe for making jeera rice for your meal today.

Directions

Getting ready:

Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.

jeera rice recipe
Squeeze a lemon in a bowl.

jeera rice Making:

Sufficiently heat some ghee in a wok or any other cookware. When ghee is hot, add cumin seeds and saute for a while (make sure you don’t burn the cumin seeds).

jeera rice

Now add whole spices including cinnamon stick, black pepper, clove and green cardamom. Saute for a while and add the soaked rice to it.

jeera rice

Mix the rice well and saute for 2 minutes while stirring constantly. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances). Mix all the ingredients really well.

jeera rice

Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

jeera rice

Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready. Transfer jeera rice on a plate.

jeera riceServing:

Garnish with some green coriander and serve this delicious jeera rice steaming hot.

jeera riceSuggestion:

  • Don’t cook the rice on high flame, as the water will evaporate quickly and rice may remain uncooked. So always cook the rice on low flame only.
  • For 3 to 4 members
  • Time – 25 minutes

Jeera Rice Recipe Cheese Naan Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice - 1 cup
  • Ghee or oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cumin seeds - 1 tsp
  • Lemon - 1
  • Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
  • Salt (to taste) - 1 tsp
Instructions
  1. Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.
  2. Squeeze a lemon in a bowl.
  3. Sufficiently heat some ghee in a wok or any other cookware.
  4. When ghee is hot, add cumin seeds and saute for a while (make sure you don't burn the cumin seeds).
  5. Now add whole spices including cinnamon stick, black pepper, clove and green cardamom.
  6. Saute for a while and add the soaked rice to it.
  7. Mix the rice well and saute for 2 minutes while stirring constantly.
  8. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  9. Mix all the ingredients really well.
  10. Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  11. Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready.
  12. Transfer jeera rice on a plate.
  13. Garnish with some green coriander and serve this delicious zeera rice steaming hot.