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Everyday Dal - Green Gram With Spinach

Green Gram or Mung dal ( whole ) is used lot in Ayurveda because of its medicinal properties. These are highly nutritious and promotes healthy blood cells and eliminates toxins. The sprouted dal is considered to be rich in folic acid and Vitamin C. These unlike the other dals take a longer time to cook, so soaking them overnight in water helps cook faster. Green gram in English, Mung Dal ( whole)

Everydal Dal - Vegetable dal

Mung beans, dehusked and split that are yellow in color are called moong dal. Again like masoor dal these consume very little time to cook and easy to digest. Like toor dal these are very common in indian cooking and wide variety of uses from kichris, halwas, ladoos, kootu's or just plain dal with greens or vegetables. Moong dal in hindi
This recipe is adapted from Tarla Dalal's cookbook. Its a

Veggie Fingers

This almost similar to vegetable cutlet except for the shape and few ingredients. I tried making Sailu's Corn Fingers a month back and i loved every bit of it. From then on i like this shape coz its a good finger food, just dip it in tomato ketchup and pop it in your mouth. Its that simple. You can make them in any shape of your choice. Most of the snack and appetizers have potato in it so i used

Everydal Dal - Sabut Masoor Dal

Whole masoor dal with the husk is called sabut masoor or brown lentils. The Spanish usually serve this with poultry , In India these are cooked and tempering ingredients are added and served with rice or rotis. This takes a long time to cook unlike the split red lentils ( masoor dal) . So they should be soaked overnight in water. Brown Lentils in English, Sabut Masoor in Hindi I had tried this

Egg Delight

This is my entry to VKN' Virtual Cooking competition. This is a healthy appetizer and very quick , easy and tasty too. This is my own recipe... and here it goes...
Ingredients:
Egg 6 boiled and shell peeled
Onions chopped finely 3/4 cup
Red chilli powder 1/4 tsp
Green chillies chopped finely 1/4 tsp
Cilantro chopped finely 3 tsps
Curry leaves chopped finely 1 tsp
Turmeric powder 1/4 tsp
Fennel

Everyday Dal - Spicy Masoor Dal

Masoor dal doesnt take much time to cook and have a rich flavour to it.These protein rich dal takes only half of the time compared to toor dal and channa dal i guess its because of the flatness and size . In India its usually made with tadka or add vegetables and served with rice or roti. But here in US and the Europe they have just plain lentil soup with either chicken or vegetable stock. I have