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Tag: Dal

Bihari Matar Ki Dal: A Wholesome, Protein-Rich Recipe Youll Fall In Love With Instantly
What comes to mind when you think of Bihari cuisine? Let us guess: your answer would most probably be litti chokha, dal pitha, or sattu paratha, right? Sure, these dishes taste incredible and are an integral part of Bihari cuisine, but there are several other undiscovered recipes. And honestly, we think they too deserve some attention! Among the many, one that you should definitely try is Matar Ki Dal. Yes, a dal made with matar (peas)! Typically, matar is added to rice dishes, parathas, and sabzis, but here’s a recipe that uses it to make a wholesome dal. So, if you’re a dal lover, do give this hidden gem a try for your next meal, and we guarantee you’ll fall in love with it instantly.
Also Read: Aloo Chana Jhol: A Tangy Curry That Will Make You Fall In Love With Bihari Cuisine

Photo Credit: iStock

How Does Matar Benefit Your Body?

Matar has some amazing benefits to offer for our health. Here are some that you should know:

1. Good Source Of Plant Protein

Matar is an excellent source of plant-based protein. If you’re wanting to lose weight or strengthen your muscles, it could be a great addition to your diet.

2. Promotes Digestive Health

Have you been experiencing digestive issues lately? Matar could help provide some relief. Its high fibre content helps keep issues such as bloating and gas at bay.

3. Boosts Heart Health

Since it is rich in magnesium and potassium, matar can aid in lowering cholesterol and managing blood pressure, thus keeping your heart healthy.

What Can You Pair With Bihari Matar Ki Dal?

Bihari matar ki dal pairs beautifully with a serving of steamed rice. Additionally, you can also relish this dal with soft rotis or crispy lachha paratha – it’ll taste just as good! Pair the dal with a flavourful sabzi, some achaar, and onions to put together a wholesome and protein-rich meal.

How To Make Bihari Matar Ki Dal At Home | Bihari Recipes

The recipe for Bihari matar ki dal was shared by the Instagram handle @cookwithshivangi_. To make this:
- Grind fresh matar with ginger, garlic, chillies, and black pepper in a food processor.
- Once done, transfer the mixture to a pressure cooker. Add haldi, salt, and hing, and pressure cook for up to 3 whistles.
- Next, heat mustard oil in a kadhai and add jeera, bay leaf, dried red chillies, cloves, onions, and green chillies. Saute well.
- Add fresh coriander stems along with chopped tomatoes. Cook until the tomatoes become soft in texture.
- Now, add salt, haldi, and chilli powder. Once the masala begins to release oil, add the boiled matar and give everything a good mix.
- Add water to adjust the consistency and let it boil for 15 mins
- Garnish the dal with fresh coriander leaves and serve hot!
Watch the complete video here:

Also Read: Bored Of Plain Pooris? Try This Winter-Special Bihari-Style Murauri Poori Instead
Looks delicious, doesn’t it? Make this Bihari-style dal for your next lunch or dinner meal and enjoy it with your family. Happy Cooking!
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January 29, 2025
Dal 101: Choosing The Right Lentil for Your Body, Health Condition and Diet

In Indian households, dals are more than just a comfort food, they are a dietary staple. You can have them at any time and pair them with a number of things to make it a wholesome meal. We know that dal is packed with protein and fibre, but with so many varieties out there, do you think this is the only way this humble kitchen staple affects our body? Well, if you are a fan of dal and love to consume it every day, then you are on the right page. Let’s find out how some common dals affect our bodies and other dal-related questions.

Also Read: These Delicious Sides Are Going To Transform Your Plain Dal Chawal

Here’s How Different Dals Affect Your Body:

As per gut and hormone expert Dr Alka Vijayan, different varieties of dal affect our bodies differently.

1. Moong Dal

Bright and vibrant moong dal is the safest and the lightest of all lentils. As per the expert, it is perfect for daily consumption when soaked overnight and cooked with cumin, garlic, turmeric, and ghee. Moreover, moong dal can also be beneficial for your body if you are struggling with jaundice, insomnia, or restlessness.

2. Masoor Dal

Masoor dal has Pitta-balancing properties that are good for your liver. The expert states that masoor dal is also is also a great replacement for Toor dal – which isn’t recommended for daily consumption as it can easily trigger Vata imbalance, and dryness of the gut, hair and skin. What’s more, if you have been struggling with kidney stones and missing periods, then you should definitely include masoor dal in your diet.

3. Horse Gram Dal

Also known as Kulthi dal, Horse Gram has Pitta-increasing properties that are best for crushing kidney stones and tackling insulin resistance. If you are also struggling with problems like constipation, poor-quality eggs, and joint pain, then try to incorporate horse gram dal into your daily diet. Moreover, the expert suggests that if there’s a lot of blood pooling in your uterus, eat horse gram dal for heat and push.

4. Urad Dal

Urad dal, unlike the rest of the dals, is extremely opposite in property. It is slimy, moist, and definitely not drying in nature. If you struggle with bone strength in osteoporosis and osteoarthritis, it is recommended by the expert to include urad dal in your daily diet. Eating this dal also helps in bulk stool formation and also fixes scanty blood flow.

5. Chickpeas

If weight loss is on your mind, chickpeas can be your friend. These help in drying up the fat cells due to their extremely drying nature along with Vata’s aggravating properties.

Is Dal Enough For Your Protein Requirements?

Many people think that just consuming dal on a daily basis is enough to meet your daily protein requirement, but it isn’t. As per holistic health coach Luke Coutinho, lentils and legumes are incomplete proteins that lack essential amino acids like methionine. However, to make sure to have a balanced meal, combine dal with rice and wheat – which are low in lysine and rich in methionine. When you combine these two food items, it becomes packed with essential amino acids necessary for human health.

How To Digest Dal Like A Pro

While various dals have multiple health benefits, digesting them could seem like a task for many – thanks to their high fibre content. Ayurvedic doctor Varalakshmi Yanamandra suggests 5 tips to make your dal eating experience hassle-free.

1. Soak It

If you want to keep your gut happy, don’t skip on soaking dal. Soak it for at least 4-6 hours to break down its tough exterior. This will make it easier to digest and reduce the chances of gas and bloating.

2. Avoid Tomatoes And Lemon Mid-Cooking

Yes, tomatoes and lemon make your dal flavourful their acidity can toughen the dal’s skin during cooking, making it harder to digest. The expert suggests boiling tomatoes first, removing the seeds, and only adding them later. As for lemon, add it to your dal only after it is fully cooked and soft.

3. Keep Salt For Last

Adding salt too early can harden the dal’s outer later and lead to uneven cooking. While cooking, add the salt at the end for best results.

4. Use Spices And Fat

Spices aren’t just there to level up the flavour. Using hing, bay leaves, and ajwain helps break down complex carbs in pulses, which reduces gas and makes your digestion smoother. A fat base won’t just add flavour but also help your body absorb nutrients better.

Also Read:Urad Dal For Skin: 5 Amazing Home Remedies To Fight Skin Problems

Which is your favourite kind of dal? Let us know in the comments below.

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January 20, 2025
Tomato Pappu: This Andhra Recipe Is Perfect To Add Tangy Twist To Your Dal

If there is one comforting meal common in all Indian households, it has to be dal. With its soothing flavours, versatile recipes, and comforting feel on the palate, dal is one of the most-cooked dishes in the country. From dal tadka to dal makhani, it is the protein content and undying love for dal that has made it a staple in our diet. Since our favourite dal is enough to complete a quick and easy meal, we thought, why not bring you a delicious dal recipe that could become your next go-to meal? This recipe hails from the kitchens of Andhra Pradesh and is comforting, tangy, and extremely delicious. It is Andhra-style tomato pappu dal! This dish is perfect for your everyday meals and adds a tangy twist with its tomato content. So, are you ready to learn how to make this dish? Roll up your sleeves and read on.

Also Read: 8 Traditional Snacks from Andhra Pradesh that You Will Want to Try this Monsoon

Photo: iStock

What Is Tomato Pappu?

In Telugu, “Pappu” translates to dal (lentils). This Andhra-style tomato pappu recipe is a protein-rich dish packed with the tanginess of tomatoes and other staple ingredients. This recipe stands out for its simplicity and unique taste. Plus, it is extremely versatile — you can make multiple variations of it at home using your favourite vegetables or leafy greens. Typically, pappu is made with toor dal, and there are several variations of it. However, tomato pappu is the classic recipe that finds its way into almost every Andhra household.

What Can You Pair with Tomato Pappu?

Just like dal, this recipe is also a staple in Andhra homes. You can pair this delicious pappu with jeera rice, steamed rice, or hot mango pickle to make it a wholesome meal. It also pairs beautifully with stir-fried vegetables. To experiment with the flavours, you can add different variations of lentils to the recipe, like moong or masoor, and make it your own.

Photo: iStock

How to Make Andhra Tomato Pappu | Tomato Pappu Dal Recipe

Making this delicious tomato pappu is extremely easy. This recipe was shared on Instagram by @chaispicekitchen. To make it:

1. Prepare the Dal

Take one cup of toor or arhar dal and wash it properly. Cover and soak the dal for 30 minutes to soften it. Once soaked, transfer the dal to a pressure cooker along with curry leaves, green chillies, onion, tomato, turmeric, chilli powder, salt, and water. Pressure cook for 4-5 whistles. Let the steam escape naturally.

2. Prepare the Tempering

In a tempering pan, heat the ghee. Add mustard seeds, cumin seeds, hing (asafoetida), curry leaves, dry red chilli, and crushed garlic. Mix well for 15 seconds and let the ingredients temper.

3. Combine Ingredients

In the same pan, add the cooked dal and mix everything together. Mash the dal slightly and let it simmer for a minute. Garnish with coriander leaves and serve hot!

Pro Tip:

To enhance its taste and tanginess, you can even add a dash of tamarind extract to your homemade pappu and tantalise your taste buds.

Watch the full video below:

Also Read:Andhra Chilli Chicken: A Fiery Chicken Recipe From South India That Spells Indulgence

Will you try this Andhra-style tomato pappu at home? Let us know in the comments below.

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January 8, 2025
Can Dal Alone Meet Your Protein Needs? The Truth Might Surprise You
In every Indian home, dal (lentils) is not just a comfort food – it’s a dietary staple. The humble bowl of dal, often enjoyed with a serving of rice, chapati, or roti, is a go-to meal for many of us. Packed with nutrients, lentils are celebrated as a rich source of protein, especially in vegetarian diets. In fact, many of us might think that a hearty bowl of dal or a lentil salad is all we need to meet our daily protein requirements. But here’s the catch: dals alone are not complete protein. You need to pair them with other foods to create a balanced protein profile.

Also Read: High-Protein Diet: How To Make Vegetarian Indian Thali Rich In Protein

Why Dal Alone Isn’t Enough For Protein Requirement:

This revelation was brought to light by holistic health coach Luke Coutinho in an Instagram post, where he shared the truth that lentils, pulses, and legumes, though rich in protein, are not “complete” proteins. What does that mean? To understand this, we need to take a closer look at amino acids-the building blocks of protein. There are 20 amino acids in total, and 9 of these are considered essential, meaning our body cannot produce them and we must obtain them through food.

Lentils and legumes are rich in lysine, an essential amino acid, but they lack sufficient amounts of another amino acid-methionine-which is abundant in cereals like rice and wheat. On the other hand, rice and wheat are low in lysine but packed with methionine and cysteine, sulfur-containing amino acids that lentils and pulses lack.

When you combine dals with cereals like rice, wheat, or even millets, you create a complete protein, containing all nine essential amino acids needed for optimal health. This is particularly important for vegetarians, who rely on plant-based foods to meet their nutritional needs. In countries like India, where rice and wheat are dietary staples, the traditional pairing of dals with cereals ensures that we get a balanced and complete protein intake.

Also Read: 6 Things To Add to Your Own Vegetarian Protein Bowl
The Benefits of Traditional Dal Combinations

The traditional Indian thali, with its carefully designed combinations of dals, cereals, and vegetables, exemplifies the wisdom of combining foods to create a balanced, nutrient-rich meal. This age-old practice ensures that we get not just protein, but also a good mix of vitamins, minerals, and fiber.

Let’s take a look at some classic examples of how different cuisines pair cereals and pulses to create complete proteins:

Dal-Chawal or Rajma-Rice (India): This iconic Indian meal pairs lentils (dal) or kidney beans (rajma) with rice. This combination is not only delicious but also provides a complete amino acid profile, making it a perfect plant-based protein source.

Dal-Roti (India): Pairing dal with roti (Indian flatbread) is another great example of this principle in action. The combination of legumes and wheat ensures your body gets all the essential amino acids it needs for protein synthesis.

Hummus-Pita (Middle Eastern): This combination of hummus (made from chickpeas, a legume) with pita bread (a cereal-based food) mirrors the Indian approach of pairing pulses with cereals to form a complete protein. Click here for hummus recipe.

Poha with Peanuts or Sprouts (India): Poha (flattened rice) served with peanuts or sprouts makes for a quick, protein-packed meal. The peanuts or sprouts provide the missing amino acids, balancing the poha’s protein profile.

Dal-Dhokli (India): A traditional Gujarati dish, Dal-Dhokli combines wheat flour dumplings (dhokli) with dal. The pairing of wheat and pulses ensures a satisfying and complete protein-rich meal. Click here for dal dhokli recipe.

Dal Khichdi (India): This easy-to-digest dish is a mix of rice and lentils, spiced with turmeric and cumin. Not only is it comforting, but it also packs a protein punch with the rice-lentil combination.

Lentil and Corn Tortilla (Latin America): A combination of corn (a cereal) and lentils provides a complete protein, often seen in traditional Latin American cuisines.

The Importance of Pairing Dal for Vegetarians

For vegetarians, achieving a balanced intake of protein is vital. Unlike animal-based proteins, which typically contain all the essential amino acids, plant-based proteins often lack one or more of these amino acids. By understanding the science of protein pairing-combining legumes with cereals or grains-vegetarians can ensure they are consuming a complete set of amino acids. This is particularly significant in countries like India, where vegetarianism is common and the foundation of many meals rests on dal and rice.

The next time you enjoy a bowl of dal, remember that while lentils are an excellent source of protein, it’s the combination of dal with rice, wheat, or other cereals that truly creates a complete, balanced protein profile. This simple yet powerful nutritional wisdom has been a part of traditional Indian meals for centuries and continues to offer a practical solution for meeting our protein needs. So, whether it’s dal-chawal, hummus-pita, or dal-dhokli, the art of combining cereals and pulses is a timeless recipe for health and nourishment.
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December 17, 2024
Struggling To Digest Dal? Try These Expert Tips To Make It Gut-Friendly

Let’s be real – dal is the ultimate comfort food in every Indian kitchen. Whether it’s the creamy richness of dal makhani or a simple, soothing bowl of dal tadka, it’s an everyday go-to that’s full of proteins and nutrients. But for some people, eating dal isn’t always a smooth experience. Bloating and digestive discomfort can make them second-guess this nutritious staple. The good news? You don’t have to give up dal. A few simple tweaks can make it easier on your stomach. First, let’s break down why it causes issues.

Also Read: Moong Dal Pakodi Curry – A Flavourful And Unique Twist To Your Regular Dal Recipe

Why Dal Might Leave You Feeling Bloated

Feeling gassy after dal? You’re not alone. Nutritionist Rashi Chowdhary explains that lectins in dals can trigger gas for people with sensitive guts. Even though dals are fibre-rich, some types – like urad dal, chana dal, matra dal, rongi dal, and arhar dal – can feel heavier to digest compared to others.

Here Are 5 Expert Tips To Make Dal Easy On Your Stomach:

According to Ayurvedic doctor Varalakshmi Yanamandra, here are five game-changing ways to make dals easier to digest:

1. Soak It Like You Mean It

Want to save your gut? Don’t skip soaking dal. Soak it for at least 4 to 6 hours to break down its tough exterior, making it easier to digest. Soaking not only keeps the nutrients intact but also reduces gas and bloating. Whether it’s moong, masoor, or any other dal – this step is non-negotiable.

2. Tomatoes And Lemon Can Wait

Yes, tomatoes and lemon make your dal flavorful, but here’s the catch: their acidity can toughen the dal’s skin during cooking, making it harder to digest. The expert suggests boiling tomatoes first, removing the seeds, and only adding them later. As for lemon? Wait till your dal is fully cooked and soft.

3. Salt Goes In Last

You know what ruins perfectly soft dal? Adding salt too early. According to the expert, salt can harden the dal’s outer layer and lead to uneven cooking. Add it at the end for best results. Pro tip: If you’re cooking beans, a secret ingredient like kelp (edible seaweed) can soften them faster. Who knew?

4. Spices + Fat = A Digestion Win

Spices aren’t just there to level up the flavour. Hing, bay leaves, and ajwain (carom seeds) help break down complex carbs in pulses, reducing gas and making digestion smoother. A fat base like ghee or sesame oil does more than add flavour – it helps your body absorb nutrients better.

5. Skim That Froth

Ever noticed froth on top while cooking dal or beans? Don’t ignore it. The froth has compounds that can cause gas or indigestion. Skim it off as soon as you see it. Your stomach will thank you.

5 More Ways To Get The Best Out Of Dal

If you thought cooking dal was the only hack, think again. Nutritionist Kavita Devgan shares more tips:

1. Choose Unpolished Dals

Skip the shiny stuff. Unpolished dals are packed with natural nutrients, unlike artificially polished ones.

2. Go For Quality

Stick to trusted brands for dals that are high in protein, low in fat, and packed with essential nutrients.

3. Mix Things Up

Don’t be loyal to just one kind of dal. Different types = different nutrients. Keep it interesting!

4. Get Creative With It

Think beyond dal-chawal. Try lentil-based salads, snacks, or even flatbreads. Dal is super versatile.

5. Make It A Daily Habit

For a protein-packed diet, make dal a regular on your plate at least once a day. Your health will thank you.

Also Read:Shevga Dal Masala: This Maharashtrian Dal Recipe Is All You Need For A Quick Dinner Fix

Follow these tips to enjoy all the benefits of dal without the digestive drama. It’s simple, tasty, and gut-friendly – what’s not to love?

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your doctor for more information. NDTV does not claim responsibility for this information.

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December 17, 2024
5 Easy Tips For Making Rich And Creamy Dhaba-Style Dal Makhani At Home

Dal Makhani is a beloved Punjabi dish that holds a special place at both festive gatherings and everyday meals. Made from a blend of urad dal (black gram) and rajma (kidney beans), it’s renowned for its creamy texture and rich flavor. Though it’s a popular menu item at restaurants and dhabas, replicating that perfect taste at home can be challenging. If you’ve struggled to achieve the same results in your kitchen, don’t worry! Here are some tips to help you recreate that authentic dhaba-style Dal Makhani.

Also Read: Bored of Dal Makhani? Try This Amazing Dal Mughlai Recipe!

Here Are 5 Tips for Perfect Dhaba-Style Dal Makhani

1. Soaking Process

Begin by thoroughly washing the lentils and kidney beans. Soak them in water for 7 to 8 hours. After soaking, rinse them again by rubbing them gently. This step helps enhance the colour and texture of the lentils.

2. Boiling Stage

In a pressure cooker, add the soaked lentils and kidney beans along with enough water. Cook on high heat until you hear 5 to 6 whistles. Once the pressure is released, check the consistency. Continue cooking the lentils uncovered on a low flame until they thicken and the skins start to separate.

3. Use of Whole Spices

To infuse aromatic flavours, add a few cloves, bay leaves, and two large cardamom pods while boiling the lentils. You can remove these whole spices after boiling, or leave them in if you prefer.

4. Prepare the Tadka

Create a puree by blending ginger, green chillies, and tomatoes. Also, make an onion puree. Heat oil in a pan and add the onion puree. Sauté until golden, then stir in some kasuri methi (dried fenugreek leaves) for an additional layer of flavour. Add the tomato puree and cook until the oil separates. Next, incorporate salt, mango powder, red chilli powder, and Kashmiri red chilli. Fry the mixture well before adding it to the cooked lentils.

Also Read : Dal Makhani, Dal Tadka And More: 5 North Indian Dal Recipes For An Indulging Dinner

5. Final Touches

Simmer the lentils on low heat, adding a bit of garam masala for extra flavour. Turn off the heat and stir in butter and fresh cream. Avoid adding cream while the gas is still on; instead, mix it in well after turning off the heat. Cook for a few more seconds, then garnish with fresh coriander leaves before serving.

By following these tips, you can achieve a deliciously creamy and flavorful Dal Makhani that rivals your favourite dhaba. Enjoy your cooking!

About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.

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December 2, 2024
Moong Dal Chilla Wrap: This High-Protein Wrap Recipe Will Make Your Morning Meals More Nutritious

Most of you would agree that chilla is one of the healthiest and most nutritious options in Indian households – especially if you’re looking for a protein-rich dish. Since it’s made with pantry staples, this savoury, pancake-like dish is perfect for the morning rush. Whether you serve it with chutney, curd, pickle, or even vegetables, it never fails to please. You’ve probably had regular moong dal chilla at home, but what about those times when you crave protein with a little twist? For those moments and more, we’ve got a great recipe for you that starts with a chilla but ends with a wrap. Any guesses? It’s the Moong Dal Chilla Wrap! This high-protein (tried and tested) wrap is perfect for busy mornings and fussy eaters. So, what are you waiting for? Roll up your sleeves, grab your besan container, and read on to learn how to make this wrap!

Also Read: Tired Of Eating Dal? Try These 5 Unique Moong Dal Based Recipes

Moong Dal.
Photo: iStock

What Makes Moong Dal Chilla Wrap A Must-Have?

Moong dal chilla wraps are an excellent choice for people with families who need something healthy and protein-packed for breakfast. Moong dal, as we all know, is packed with protein. And when combined with other ingredients, it makes a delicious meal with a balanced mix of nutrients. The high protein content keeps you fuller for longer, making it perfect for busy mornings. Plus, it’s extremely versatile, so you can even pack it with your child’s favourite vegetables!

Can You Replace Eggs In This Moong Dal Chilla Wrap?

Absolutely! If you want to make it egg-free, simply skip the scrambled eggs and add an extra portion of sauted veggies or paneer for protein. You can also add tofu as a vegan option for your wrap. Since moong dal itself is high in protein, the wrap remains nutritious and filling. Want to make it colourful? Add extra greens like spinach or lettuce to make it even more delicious and visually satisfying.

Photo: iStock

How To Make Moong Dal Chilla Wrap | High-Protein Moong Dal Chilla Wrap Recipe

Making moong dal chilla wrap is extremely simple. This recipe was shared by chef and content creator Saloni Kukreja. To make these wraps:

1. Prepare the Moong Dal Mixture

Rinse the moong dal 5-6 times until the water runs clear. Then, soak it for at least 1 hour or overnight. Once soaked, transfer it to a blender. Add chopped green chillies, water, and salt to the blender. Blend into a smooth batter and set aside.

2. Prepare Eggs

Crack the eggs into a bowl. Add seasonings of your choice along with chopped garlic, chilli flakes, and a dash of milk. Whisk until well combined. Heat a nonstick pan and add a little butter. Pour in the egg mixture and scramble it towards the end.

3. Cook Chillas

Heat some oil in a nonstick pan. Pour a ladleful of the moong dal batter and rotate the pan to spread it evenly. Cook until golden brown on both sides.

4. Make The Wrap

Place the cooked moong dal chilla on a plate and make an incision from the centre. On one half of the chilla, spread basil pesto. Place sliced tomatoes on a quarter of the chilla and the scrambled eggs on another quarter. Fold the chilla like a wrap and enjoy!

Watch the full video below:

Also Read:High Protein Diet: How To Make Moong Dal Chaat For Weight Loss

Will you try this Moong Dal Chilla Wrap recipe at home? Let us know in the comments below.

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November 13, 2024
Think Dal Is Packed With Protein? Heres Why Youre Only Half Right!

Whether you are a gym freak or just someone who wants to stay healthy, protein plays a crucial role in everyday life. It is literally the fuel that keeps us going. As for food sources, dal is often deemed one of the best sources of protein in Indian homes. From toor to moong, every region has its favourite version, and we have all grown up eating a comforting bowl of dal. But have you ever wondered if your favourite dal is really meeting your daily protein quota? Is dal alone enough to help you build your dream body? If you have these and other questions in mind, then you have landed on the right page. Read on to know if dal is a good source of protein, and if not, what makes it complete.

Also Read: Indian Cooking Tips: How To Make Dal Tadka Without A Drop Of Oil (Recipe Inside)

Photo: iStock

Why Is Protein Important?

Protein is important for a number of daily activities. It helps in the growth and maintenance of your body’s tissue, especially when you are sick. According to nutrition consultant Rupali Datta, proteins make up around 15% of our body composition and are present in every cell. Protein is also essential for growth and development, fluid balance, building immune health, and giving you the energy to function all day. To meet your body’s protein needs, you should have a balanced diet and include a protein source in every meal.

Is Dal Alone A Good Source Of Protein?

Not really. Dal alone does not meet the protein requirements of the body. This is because it is not a complete protein source. Most of the time, we tend to consume dal either dry or in soup form, thinking it’s enough, but dal requires an additional food source to become more nutritious.

How To Make Dal A Good Source Of Protein?

According to nutritionist Deepsikha Jain, you can make dal a good source of protein by combining it with a cereal, like rice. Cereals lack an amino acid called lysine, and pulses lack an amino acid called methionine. When you combine cereals with pulses, this pairing fills the amino acid gap in each, making it a complete protein source.

Why Are Lysine And Methionine Important?

Lysine and methionine are essential amino acids because they cannot be synthesized by humans. So, you can only get these amino acids through your diet. According to a 2007 research paper published in The Journal of Nutrition, lysine’s main role is to participate in protein synthesis. This amino acid is essential for proper growth and helps convert fatty acids into energy. Methionine, on the other hand, plays a key role in metabolism and detoxification.

Watch the full video below:

Also Read: Masoor Dal Benefits: This Kitchen Ingredient Is A Powerhouse Of Nutrients

So, now that you know why it’s important to combine dal and chawal, click here to learn what makes it the ultimate comfort food!

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September 27, 2024
How To Make Aata Moong Dal Kachori At Home – 6 Easy Steps
Kachori, the name alone sparks cravings that are hard to resist! Originating from the royal land of Rajasthan, this delightful snack has conquered taste buds across the nation. While traditionally paired with a steaming hot potato curry, some regions take it to the next level by serving it with a side of green chutney, sweet chutney, or kadhi. The versatility of Kachori doesn’t stop there; dive into the world of Masala Kachori, Onion Kachori, and Matar Kachori, where each bite is a burst of flavours. Whether it’s breakfast, tea time, or the grandeur of weddings, Kachori is a showstopper for any occasion!

Also Read: Kitchen Tips: 5 Easy Ways To Keep Coriander Fresh For Longer

Now, if you’re a Kachori enthusiast, we’ve got a game-changing recipe for you – introducing the heavenly Moong Dal Kachori made with a twist! In this version, we’ve swapped the regular flour with wheat flour, a healthier alternative that doesn’t compromise on the crispy goodness. Worried it won’t match up to the traditional one? Fear not! This Atta Moong Dal Kachori is here to prove you wrong, thanks to a stellar recipe shared by the culinary maestro, Chef Parul, on her YouTube channel, Cook with Parul. And, just to sprinkle some extra magic, we’ve got some crispy tips for you!

Here Are 4 Easy Tips To Make Aata Moong Dal Kachori:
- Ghee Goodness: Amp up the crispiness by adding a dash of ghee to the Kachori mix.
- Drain the Drama: Ensure your lentils are well-drained by placing them on a sieve after soaking.
- Coarse is Cool: Don’t go for the fine grind – keep those pulses slightly coarse for that perfect texture.
- Gram Flour Galore: Add gram flour to the dal mixture; it works wonders in absorbing excess water.
- Chill Out: Let the Kachori mixture cool completely before you embark on the stuffing adventure.
- Easy on the Flame: Fry your Kachoris on a low flame for that golden, crispy perfection.
How To Make Aata Moong Dal Kachori Magic
- Dough Delight: Mix flour, celery, salt, and ghee to create a soft dough. Set it aside for the magic to happen.
- Lentil Lovin’: Coarsely grind the lentils for that hearty Kachori filling.
- Spice It Up: Blend coriander, red chilli, fennel, and cumin to create a spice blend that will elevate your Kachori game.
- Cooking Symphony: Heat oil, add asafoetida, ground masala, gram flour, and the star – the mung dal mixture. Fry till it’s a symphony of flavours. Let it cool.
- Assembly Act: Roll a ball of dough, stuff it with the mung dal mixture, seal it, and press gently. It’s showtime.
- Fry & Feast: On a low flame, fry those kachoris till they achieve the pinnacle of crispiness. Serve them hot with a side of sweet chutney.
Also Read:Coriander Leaves Water: A Natural Solution for Effective Weight Loss

Watch the atta moong dal kachori recipe here:

Ready to dazzle your family with this delightful Kachori on weekends? Your taste buds are in for a treat!
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.

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September 26, 2024
Masoor Dal Bhaji: The 10-Minute, Nutritious Dish You Need In Your Life

In today’s fast-paced world, finding time to cook wholesome, nutritious meals can feel like a luxury. Between work, house duties, and a never-ending to-do list, who has the time to buy fresh groceries and spend hours in the kitchen? While ordering food from outside might be tempting, we all know that is not the best option every day. But what if we told you there’s a healthy and nutritious dish that requires minimal ingredients and can be whipped up in just a matter of few minutes? Yes, you read that right! Here we have a tasty and easy recipe of masoor dal bhaji that could be a flavourful fix for your busy days. The best part is that this recipe just requires 10 minutes of your time. Intrigued? Well, you should be! Read on to know you can whip up this masoor dal bhaji within a matter of minutes.

Also Read: Bored Of Samosas? Try These Delicious Masoor Dal Vadas For Your Tea-Time Fix

Photo Credit: iStock

How Does Masoor Dal Benefit Your Health?

Masoor Dal, also known as red lentils, is a staple in Indian kitchens. Aside from its taste, there are plenty of other reasons why you should make it a habit to include it in your diet.

1. Keeps Your Blood Sugar In Check

Masoor dal is rich in dietary fibre and has a low glycemic index. This helps slow digestion and prevents sudden sugar spikes in the blood. This is why it’s a great choice for people with diabetes or blood sugar issues, helping them regulate insulin production naturally.

2. Prevents Cholesterol Spike

Heart issues? Add masoor dal to your diet! Since it is high in fibre, masoor dal can help lower cholesterol levels in the body. It improves blood flow by removing excess cholesterol and supporting the healthy functioning of the heart.

3. Can Keep You Shed Those Extra Kilos

Masoor dal has a perfect balance of low fat and carbs, which helps in providing a feeling of fullness. This in turn helps you lose weight. Its high fibre content slows digestion, making it an ideal meal option for those keeping an eye on their weight.

4. Gives You Youthful Skin

Masoor dal is packed with antioxidants, that help reduce cell damage and boost the immune system. This makes it a perfect food if you want to maintain soft and youthful skin.

5. Can Keep Eyesight Troubles At Bay

Did you know that masoor dal is packed with vitamins A, C, and E, which makes it a must-have food for healthy eyesight? Regular consumption of it can help issues like keeping cataracts and muscle degeneration at bay.

Photo Credit: iStock

Why Is Masoor Dal Bhaji Perfect For Your Busy Weekdays?

This recipe is perfect for those when you have had a long workday or are just short on time in general. With just 10 minutes to spare, this recipe is nutritious and a lifesaver. It is easy to make, requires minimal ingredients and still tastes amazing. Plus, it is a fantastic option for your kid’s tiffin box when you are in a rush. Pair it up with some soft parathas, a dash of pickle and some raita to make it a wholesome treat. Whether it is lunch or dinner, this dal bhaji is the perfect way to add more nutrients to your diet… in the simplest way!

Quick Masoor Dal Bhaji Recipe | How To Make Masoor Dal Bhaji At Home

Making masoor dal bhaji is pretty simple. This recipe was shared by digital creator @food.and.frolic on Instagram. Follow these steps:

1. Soak Masoor Dal

Take one cup of masoor dal. Wash and rinse it and let it soak in water for 1-2 hours. This step is important to soften the dal.

2. Prepare Masala

Heat a pan on medium flame and add 2 to 3 tablespoons of oil. Now add mustard seeds, cumin seeds, curry leaves and some garlic pods in the pan. Saute for a minute and then add 1 large chopped onion and one small tomato to the mix.

3. Add Spices And Dal

On top of it, add salt, turmeric, garam masala, coriander powder and red chilli powder. Mix well so that all the ingredients combine well. Once done, add the soaked masoor dal to the mix. Add half a cup of hot water, cover the lid and let the dal and spices cook together.

4. Garnish and Serve

Once done, mix well before adding coriander leaves to the mix. You can also add kasuri methi to enhance the flavour of your dish. Mix well and serve hot!

Watch the full video below:

Also Read: Indian Cooking Tips: This 5-Minute Bengali-Style Masoor Dal Recipe Spells Comfort

What are your favourite ways to include masoor dal in your diet? Let us know in the comments below.

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September 11, 2024