Chana dal in telugu

Snake gourd recipe with step by step photos – Simplicity at its best is this healthy sabzi made with snake gourd and chana dal (Bengal gram). Snake gourd is also known as padwal in Marathi, Chichinda in Hindi, Pudalangai in Tamil and Potlakaya in the Telugu language. This padwal bhaji is a vegan dish and makes for a healthy and delicious meal when paired with roti or chapati. I use various types of gourds in my everyday cooking. So, I also end up making different recipes with various gourds at times. Sometimes, I make a sabzi or bhaji with them and at times I make sambar or a curry with them. This Snake Gourd Recipe is quite a preferred choice at home. It is not one of these veggies that have many takers, but I really feel that you should consume it once in a while, for it is a storehouse of essential nutrients. I make this delicious snake gourd bhaji with chana dal on occasions and it is one of the favorite dishes at home. This is a no onion no garlic recipe. The addition of onion is not required but if you want then you can add onions. I always add chana dal in most bhajis that I make, as not only the chana dal adds some texture in the dish but also tastes good and some additional protein in the food always helps. A few sabzi recipes with chana dal I have already shared are: • Cabbage upkari (Konkani style) • Chawli bhaji (Maharashtrian style) This Chichinda ki sabji is an easy and fuss-free dish that gets done in about 25 to 30 minutes. You can serve it with chapatis or...

More Split Chickpeas Recipe, Known as Senaga Pappu Kobbari is a traditional lentil dish from the coastal regions of Andhra Pradesh. Made with split chickpeas & only a handful of spices and herbs, this dish is delicious, protein packed and gets done under 30 mins. Traditionally it is eaten, mixed with steamed rice and ghee. But also goes fantastic as a side with Rice- The fact that there are over a few hundred types of Indian Lentil dishes should tell you something about the pride Indians have in their food. Lentils known as Creamy & milder dishes predominate the North, while spicy, coconut and curry leaves flavoured dishes rule the South. This Andhra Style split chickpea recipe is one of the traditional dishes that is also made in other South Indian states. It is similar to the Poriyal, Sundal or Thoran made in other states. Split chickpeas are also known as To make this dish, split chickpeas are first cooked until tender and then tempered with whole spices and curry leaves. Lastly fresh grated coconut is added to it. Fresh coconut is the heart of this dish. In the absence of fresh coconut, you may use frozen or soak unsweetened desiccated coconut in warm milk and use. But it won’t taste the same. This is a staple in my home and on occasions when I run out of coconut, I use baby spinach or grated carrots or radish/daikon. Stir fry until the veggies are tender. The dish won’t taste the same but yes it does taste delicious and is healthy too. 2. Cook uncovered. As you cook, ...