Last but not the least, here comes a super-rich, creamy dal from the state of Uttar Pradesh. A dal can’t get any richer than this. It’s the smoky flavored Sultani dal prepared with split pigeon peas, yogurt, milk and cream, butter and of course ghee. Yes, we need all those dairy products for this dal. I said it’s a smoky flavored dal too. :-) Check out the detailed recipe and how to add the smoky flavor to this dal.
The next recipe in this series is the Dal Dhokli, precisely the Rajasthani version of Dal Dhokli without any onion and garlic. So what’s dal dhokli? Humara Apna wheat pasta in lentil sauce. ;-) ;-) Isn’t our Indian version of wheat pasta in yellow sauce aka lentil curry. :-) Here comes my Pappardelle shaped dhokli simmered in a simple dal curry.
Won’t it be a cardinal sin, if I miss posting the Punjabi style Dal fry when my theme is all about lentils and legumes? So here is my version of Dhaba style dal fry, bursting with the flavors of kasoori methi and other spices. Check out the instant pot and pressure cooker version of the dal fry and don’t miss the video.
I am going to share the last dal recipe from the North Eastern states. It is the daineiiong from Meghalaya.It is pronounced as Dai-Nei-Iong, and it is one of the staple foods of Khasi tribe of Meghalaya. So what is Daineiiong? It’s the Meghalaya style dal prepared with lentils and black sesame seeds. Here comes my version daineiiong with brown masoor dal and toor dal.
After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.
Today I am going to share a traditional recipe that is quite popular in Bihar, Jharkhand, Orissa, Assam, and Bengal of course with its own variation. The one that I am going to share is the Bihari version. It is the Kala channa Ghugni or the black chickpeas stew. Traditionally it is served with puffed rice as an evening snack but what I learnt was you can serve this with roti, poori, and any other Indian bread too. Check out my simple instant pot version of the Bihari/Jharkhand Ghugni.
Finally a dal recipe from Central India. :-) Today I am going a share a famous recipe from Madhya Pradesh. It is the Dal Bafla – the not-so-distant cousin of Dal Baati. We prepare the bafla (baked wheat rolls) and dal separately and then assemble them. Check out the detailed recipe with stepwise pictures below.
We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.
Welcoming you all to the 12th day of this “Protein Rice Series.” Today I am going share a Bihari/Jharkhand style Dal Palak recipe popularly known as Dal Sagga prepared with spinach and mixed dals with the flavors of carom and cumin seeds. This dal is yet another No Onion No Garlic, Vegan and gluten free dal recipe.
Chickpeas aka garbanzo beans aka channa aka kondakadalai aka known as Egyptian pea is one of the favorite legumes that is used nearly all the world cuisines. It’s a versatile legume, and it can be added in any stew or curry or salad or spread/hummus. Today I am going to break the vegan rule and share a yummy and creamy yogurt based recipe with chick peas. It is the Channa Madra – A Himachali / Pahari Cuisine special – a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy. Check out the detailed recipe and a short video recipe of the same.