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A mixture of moong and bengal gram dal.It Is very Tasty.
Published On: 11 Jan 2015
English: Bengal Gram Dhal
tamil: Kadalai Paruppu
malayalam: Kadala Parippu
telugu: Samaga Pappu / Chanaga Pappu
kannada: Kadale Bele
hindi: Chana Dal
Bengali: Cholar Dal
Gujarati: Chana Ni Daal
Konkani: Chonya Daali / Sone
Marathi: Harbara Dal
Oriya: Buta (Chhota)
Punjabi: Channa Dhal
Kashmiri: Chola Dal
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Pressure cook the dals with Turmeric powder, ginger / garlic paste and salt .Cool and open the lid.
Heat oil in a pan , splutter Mustard seeds, chopped onions and fry till it turn brown.Then add green chilly , chilly powder and sauté them well.
Pour the dal in to the pan and mix well.
Add asafoetida powder, coriander leaves. Then close the pan with a lid for few seconds.
Mixed Dal is ready, It is good with roti, chapati and rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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