Category Archives: Dal-Based

Dal Tadka

Dal Tadka

Quickest Flavorful Dal!

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Serves. 2



Moong dal (paasi paruppu) – 1/2 cup
Tomato – 1 no.
Red Chilli – 1 no.
Turmeric powder (manjal thool) – 1 teaspoon
Cream – 1 tablespoon (optional)
Salt – as needed

To Season

Ghee – 2 teaspoons
Cumin seeds (Seeragam) – 1 teaspoon
Red chillies – 2 nos.
Grated ginger (enji) – 1 tablespoon
Crushed Garlic (poondu) – 4 pods
Coriander leaves (kothamalli) – 3 sprigs

Note. The ingredients shown will vary with the original quantity.


1. Pressure cook moong dal with chopped tomato, turmeric, and one red chilli for 3 whistles.

2. In a pan, heat Ghee and add the ingredients under “to season” in an order. Fry garlic until light brown. Now, add the seasoning to the cooked dal along with little salt. If you want, you can add 1 tablespoon of cream.

Now, Dal Tadka is ready!

Serve: White Rice,Rotis,Avocado Chappathi, Methi Chappathi, Roll Chappathi, Spiced Puris

Other Dal Recipes are:
Paruppu Thuvaiyal, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal 

Paruppu Thuvaiyal

Paruppu Thuvaiyal

Paruppu Thuvaiyal

A Very Simple and Healthy Thuvaiyal!


Toor Dal – 1/2 Cup

Garlic pods – 2

Red Chillies – 2 (As Desired)

Asafoetida – a Pinch

Coconut – 1tbsp (Optional)

Ghee or Oil – 1tsp



Paruppu Thuvaiyal



1. Heat Ghee or oil in a pan. Put asafoetida, followed by Toor Dal and red chillies. Fry until Toor Dal becomes golden brown. Cool it down.

2. Now, grind the dal mixture along with coconut, garlic, and salt without adding water for the first grind. Then, add 1/4 glass of water and grind it to a coarse paste.

Now, Paruppu Thuvaiyal is ready!

Serve. Rasam and rice with a dash of Ghee.


Do not add Ghee or oil more than required to increase the flavor. It would be difficult to grind.

Rajma Dal | Easy Rajma Recipes

Rajma Dal
A flavourful robust lentil preparation!
I learned this recipe from my friend. She said that this dal would taste great. I repeatedly asked her if she was talking about rajma chawal or rajma masala. She convinced me that this is not like any of them. I got the recipe from her and instantly knew that this one is completely different from rajma masala or rajma chawal. She was absolutely right. My family liked the Rajma Dal so much. 
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Serves. 3


Boiled rajma – 1 cup
Tomato (chopped) – 1 cup
Onion (chopped) – 1 cup
Fennel seeds (sombu) – 1 teaspoon
Ginger garlic paste – 1 tablespoon
Slit green chillies – 2 nos.
Garlic – 4 cloves
Garam masala powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Cashew nuts – 12 nos.
Curry leaves – 6 To 8 nos.
Salt – as desired
Oil – as desired


1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.

Rajma Dal

2. Grind the cashew nuts, ginger garlic paste, and onions.

3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato and fry for 3-4 minutes.
4. Now add turmeric powder and green chillies, and fry well until tomatoes become mushy.

5. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt.

6. Finally, add the boiled rajma along with the retained water.

Now, the Rajma Dal is ready!

Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

Sindhi Moong Dal Recipe | Sindhi Styled Moong Daal Recipe

Sindhi Moong Dal Recipe

I make dal everyday at home because Sanvi and Shreeya love them. Either one of them will have it everyday. Most of the times, I will have some dal as leftover. With the leftover dal, I will make sambar most of the time or some dal-based recipes. This time, I had to drop Sanvi in school and also make lunch for Shreeya.

I was tired of making sambar for lunch. When I was thinking of some easy recipe, I found this Sindhi style Dal recipe. I found it to be very simple and easy. I also make dal in a similar way. Only difference being I add chopped tomatoes in my dal whereas in Sindhi style dal, we add tomato puree. If you ask me if there could be any difference between adding chopped tomatoes and tomato puree, defintely there is a good difference. Try it out and you’ll like it. Believe me, it is a very easy and simple dish that goes well with Pulkhas, Chappathi and Rice.


Preparation Time. 2 minutes
Cook Time. 30 minutes
Recipe Reference. werecipes
Recipe Category. Main
Recipe Cuisine. Sindhi
Serves. 3


Yellow moong dal – 1 cup
Tomato – 1 no.
Green chilli (chopped) – 2 nos.
Ginger (chopped) – 1 teaspoon
Water – 3 cups
Turmeric powder – 1/2 teaspoon
Coriander leaves – 2 sprigs
Salt – as desired

To Season

Cumin seeds – 1 teaspoon
Curry leaves – 1 sprig
Asafoetida – a pinch
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Wash moong dal thoroughly and soak it in water for 20 to 30 minutes. Add chopped tomatoes to a blender and grind it smoothly.

2. Boil moong dal using 3 cups of water. Once moong dal becomes soft, add chopped green chillies. Then add turmeric powder, finely chopped ginger, and salt.

3. Stir well and cook the dal until it becomes mushy. Then add the tomato puree. Stir well and then add coriander leaves.

4. Cook for 10 more minutes until the tomato puree and the dal are cooked well. Now heat a teaspoon of oil in a small pan and then add cumin seeds. Once the cumin seeds turn light brown, add asafetida and curry leaves. Now pour the seasoning to the dal. Stir well and add the coriander leaves.

Now, Sindhi Dal is ready! Serve it with rice, Phulka, and Chappathi.

Other Dal Based recipes are:
Dal Tadka, Rajma Dal, Spinach Moong Dal, Spring Onion Moong Dal


  • Adding curry leaves is optional.
  • If you wish, you could also add few garlic cloves.
  • At the end, you could also add a tablespoon of ghee to enhance the flavor.

Spinach Moong Dal | Palak Moong Dal

Spinach Moong Dal
Spinach Moong Dal is one of the favorite dishes of Sanvi. I used to feed this dal right from when she was 1 year old. I add few drops of ghee in it. When she eats it well, I’ll have an ultimate satisfaction that Sanvi has eaten a healthy food. The dal is also very easy to make.

The ghee enhances the flavor. It goes along well with rice and Chappathi. I make spinach recipes often, and this dal is also a favorite recipe of my family. I learned it from my Bangalore friend who loves this dal so much. She taught me this recipe when I asked her some ideas for Sanvi’s lunch.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Serves. 3


Yellow moong dal (pasiparuppu) – 1 cup
Chopped ginger (enji) – 1 tablespoon
Minced garlic (poondu) – 1 tablespoon
Spinach (pasala keerai) – 1 bunch
Asafoetida (perungayam) – a pinch
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 1.5 to 2 teaspoons
Ghee – 1 tablespoon
Salt – as desired
Fresh cream – 2 teaspoon (optional)

Note. The ingredients shown will vary with the original quantity.


1. In a pressure cooker, cook Yellow moong dal (pasiparuppu) using 3 cups of water.

2. In a pan, heat Ghee and add chopped spinach. Fry for two minutes and then switch off the stove. Let it cool down.

3. Grind the spinach in a blender/mixie by adding little water to form a paste. In the same pan, add Ghee and chopped ginger and minced garlic.

4. Then, add the cooked Yellow moong dal (pasiparuppu) and little water. Now add spinach paste, asafoetida (perungayam), turmeric powder, chilli powder, salt and fresh cream (optional). Cook for five minutes.

Now, Spinach Moong Dal is ready!

Serve. Rice and Chappathi

Spring Onion Dal | Spring Onion Moong Dal

Spring Onion Kootu

A very easy and simple dal to make.  Spring Onion Moong Kootu goes well with Chappathi and rice.


Yellow moong dal (pasiparuppu) – 1 cup
Spring onion (chopped) – 1 bunch
Tomatoes (chopped) – 1 no.
Turmeric powder – 1/2 teaspoon

To Season

Oil/Ghee – 2 teaspoons
Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Channa dal (kadalai paruppu) – 1/2 teaspoon
Cumin seeds (seeragam) – 1 teaspoon
Red chillies – 2 to 4 nos. (as desired)

Note. The ingredients shown will vary with the original quantity.


1. In a pressure cooker, cook Yellow moong dal (pasiparuppu) using 3 cups of water until 3 whistles. You can also boil the moong dal in an open container for 20 minutes.

2. Meantime, heat oil or Ghee in a frying pan. Add mustard seeds and when it starts to splutter, add urad dal, channa dal and cumin seeds. Add red chillies and chopped spring onions. Fry for 3 to 4 minutes. Now add chopped tomatoes and fry until tomatoes become soft.

3. Then add a pinch of turmeric powder and fry for a minute. Add the boiled and mashed moong dal. Stir well and add desired quantity of water (say a glass of water). Mix well.

4. Add curry leaves and then boil for 3 to 4 minutes. Stir well and serve.

Now Spring Onion Kootu is ready!

Serve. Chappathi and Rice.