Tomato dal/lentil

 

Chana dal tamaterwali.jpg

Tomato dal/lentil

Hi friends! Here is a very delicious recipe of tomato dal /or tomato pappu fro Andhra Pradesh. Andhra Pradesh is generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. Tomato dal /or tomato pappu is one of the most cooked lentil/dal/pappu varieties in Andhra cuisine. It is usually cooked with tuvar / toor dal, though it varies on individual’s choice. Dal is cooked with tomato till well blended and then seasoned with ghee or oil.

Course : Main

Preparation Time: 20 minutes

Time: 15 minutes Cooking time

Total Time: 35 minutes

Cuisine: India, Andhra Pradesh

Servings: 4

Tomato dal or tomato pappu – andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. slightly tangy and a flavorful dal best had with steamed rice.

Ingredients :

  • 1 tea cup Tuar dal/arhar dal/ pigeon pea lentil
  • 1 small onion or ½ cup finely chopped
  • 3 medium tomatoes ,finely chopped
  • 2 Green chilies ,length wise slit and deseeded
  • 2sprigs curry leaves /kadi patta
  • 6-9 cloves garlic , crushed
  • 1tsp ginger finely grated
  • 1 tsp mustard seeds
  • 1/4 tsp of asafetida /hing
  • 1/2 tsp turmeric powder
  • 2 tbsp cooking oil /ghee
  • 11/4 tsp salt /as per taste
  • 1tsp Tamarind pulp

Method:

Step 1.

Wash and clean the Tuar/arhar dal /pigeon pea lentil and soak for 15-20 minutes.

Step 2.

In a pressure cooker heat cooking oil or ghee add the mustard seeds, as they start crackling add curry leaves, asafetida/Hing.

Step 3.

When asafetida/Hing turns light pink add the onions, and green chilies, sauté the onions till translucent. Add the grated ginger and garlic paste and sauté for a minute or so on low flame.

Step 4.

Add the chopped tomatoes, turmeric powder, and salt and sauté for 2-3 minutes on a low flame.

Step 5.

Add the lentil with the water it was soaked in, close the lid and pressure cook on high flame. The moment full pressure is formed reduce the heat to low flame. Cook for 20 minutes then switch off the stove.

Step 6.

Let the pressure cooker cool down to room temperature, remove the lid.

Step 7.

Add Tamarind pulp, mix and bring the cooked dal/ lentil to a boil, reduce the heat to low flame, stir well. Cook the dal/lentil for 8-10 minutes on a low . Switch off the stove.

Step 8.

Garnish with freshly chopped coriander leaves.

Step 9.

Serve tomato dal/lentil hot with boiled white rice, lemon pickle, fried chilies, pachadi and papadams.

Health Benefits of Tuar/arhar dal /pigeon pea lentil :

1.Toor dal is also an excellent source of carbohydrates, which your body needs for energy.Legumes such as toor dal contain complex carbohydrates, which are recommended because of their increased nutritional value.

2.It provides many of the nutrients your body needs, such as protein, fat,fiber and carbohydrates.It is very nice source of protein in Indian Cooking specially Vegetarian.

3.It also has a good amount of iron, calcium, magnesium, potassium and B vitamins.

4.It is high in dietary fibre, low in saturated fat, and cholesterol free.

5.Toor dal contains folic acid, an important vitamin for all women especially those planning to become pregnant.

6.It cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles.

Ref.http://healthytips-foryou.blogspot.in/2014/11/health-benefits-of-tuvar-dal.html

How to Use Tuvar Dal ?

1.Tuvar Dal can be used as soaked in water for 1-2 hours or cooked with water in pressure cooker for 10 minutes.

2.Cooked Tuvar Dal combined with Indian spices is generally served with roti and rice.

3.Tuvar Dal can be cooked with rice with some spices, generally known as , Turichi Khichdi in Maharashtra or Tuvar Dal Ni Kichadi in Gujarat, considered as complete protein diet.

4.Southe Indian Dish, Sambhar, made from Tuvar Dal is very famous accompaniment for Idli and Dosa.

5.Dal Bati in Rajasthan is very famous for its taste and as a traditional food. The dal is always made from Tuvar dal or sometimes mixed with other Dals.

 How to Store Tuvar Dal?

1.Tuvar Dal can be stored for long time like 1 year.

2.It can be stored in covered bin or airtight container, in cool and dry place.

3.Add some Bay leaves or dry red chilies to Dal to keep infestation at bay.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

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Instant Moong Dal

Panch DalInstant Moong Dal

Moong dal /green gram husked is packed with protein and low on carbs,  and is one of the best sources of protein for vegetarians . It is part of all most all  Indian vegetarian menus, it is tasty and filling.

Hi friends ! Here is a recipe for you, “Instant  moong dal”, plain, simple, spiced lentil, very healthy and delicious and Moong dal is a dieter friendly dal too! This type of dal has minimal calorie and is a rich source of iron and potassium..

 Recipe cook time: 5 -7 minutes

Course: Main

Serves: 4

Ingredients:

  • 1/2 cup moong dal /yellow dal / husked
  • 12 cloves garlic , finely chopped
  • 1 tbsp ginger , finely grated
  • 1/2 tsp turmeric/ haldi powder
  • 1 level tsp Salt / or to taste
  • 1 tsp cumin seeds /jeera
  • 1 tbsp lemon juice
  • 1 tbsp Ghee/ butter
  • 1/2 tsp red chili powder
  • 1 medium size onion, finely chopped
  • 1 tbsp Cilantro /Coriander , finely chopped

Method:

Step 1.

Wash moong dal very well, keep aside with 500 ml water.

Step 2.

On a high flame in a pressure cooker take washed moong dal with 500 ml of water, add ginger, red chili powder, turmeric powder, salt and chopped garlic. Close the lid. The moment full pressure is formed, switch off the stove.

Step 3.

When pressure cooker cools down to room temperature, open the lid blend the dal mixture and keep aside.

Step 4.

In a pan heat butter/ ghee, add cumin seeds. When cumin starts crackling add the seasoning to the blended dal. Bring it to boil.

Step 5.
Add lemon juice mix well and garnish with coriander leaves. Serve hot with boiled rice or any Indian bread of choice!

Health benefits of Moong dal/ green gram husked:

1.It is good source of protein and dietary fiber.
2.It is low in fat and rich in potassium ,calcium and B complex vitamins.
3.It is easy to digest and not like other pulses which are heavy for digestion.
4.Dietician always recommend to eat fibrous lentils at least three times a week.
5.The fiber in these lentils help to decrease high cholesterol.
6.Mostly this dal is cooked for sick persons in home.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Dal Fry and Batti

Dal rajisthani        Baatis

Dal and Baati

Hi friends! Rajasthan, is not only famous for its rich culture but what makes the state popular, is its cuisine.Dal fry served with battis is one of the most famous dishes from the state. All foodies  must have tasted them at least once.

Preparation Time : 10 minutes

Cooking time : 30 minutes

Servings : 4 

Cuisine: Indian , Rajasthan

Course: Main

Level Of Cooking: Easy

Ingredients:

For Dal

  • 1/4 cup husked Split green gram/ husked moong dal /dhuli moong dal
  • 1/4 cup husked Split black gram /dhuli urad dal
  • 1/4 cup Split Bengal gram/chana dal
  • 1 tsp Red chili powder
  • 2 ” Ginger piece, finely grated
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafetida
  • 2 Whole dry red chilies, broken stemmed
  • 3 Cloves
  • 2 Green cardamoms
  • 1 ” Cinnamon Stick
  • 2 Bay leaves
  • 3 Green chilies, chopped(optional)
  • 11/2 tsp Salt or / salt to taste
  • 4 tbsp Oil
  • 2 tbsp Fresh coriander leaves, chopped
  • 1 medium Lemon/ 2 tbsp fresh lemon juice

For Battis

  • 2 cups Whole wheat flour
  • 1 tsp ajwain / Carom seeds
  • 1/4 tsp baking powder
  • 1/2 cup Pure ghee
  • 1 level tsp salt / or salt to taste

Method :

Step 1.

Wash and soak moong dal, urad dal and chana dal in about four cups of water for an hour.

Step 2.

Take the soaked dals along with the water in a pressure cooker, add salt, turmeric powder, chili powder and grated ginger to it. Close the lid of the pressure cooker and place it on high flame till full pressure is formed . As soon as full pressure is formed switch off the stove.

Step 3.

Let the pressure cooker cool to room temperature. Open the lid and take out the dal in a bowl.

Step 4.

Heat oil in a sauce pan, add cumin seeds, asafetida, dry red chilies, bay leaves, cloves, cinnamon, and cardamoms .Add finely chopped tomatoes. Sauté for few seconds.

Step 5.

Add the cooked dals to this seasoning and mix well. Add juice of lemon and cook for few minutes till dal is well blended. Switch off the stove.

Step 6.

Take out the seasoned dal in a serving bowl. Garnish with coriander leaves. Serve hot with the battis.

For Baatis

Step 7.

Take wheat flour in a mixing bowl. Add salt, baking powder and half a cup of pure ghee. Mix well, rub with your fingers very nicely till mix resembles bread crumbs. Add sufficient water and knead into easily pliable yet a little stiff dough.

Step8.

Take small lemon sized portions of the dough, press firmly in to making round /circular/ balls ( just like while making chapatti ). we can make twelve battis with the dough. Keep aside.

Step 9.

Take a pressure cooker, grease the cooker with one tablespoon of ghee. Place the pressure cooker on medium high flame . (and remove the whistle from the lid and keep it aside)

Step 10.

When the cooker becomes hot, put the baatis or round balls of dough one by one in the cooker. Making sure to keep only that many baatis as are in one line or in one layer only and are not on top of each other.

Step 11.

Place the lid on the cooker and close it. Let battis cook on medium flame for 15 -20 minutes. Make sure that you shake the cooker well gently with hands without removing the lid every two -three minutes.  The cooker can be rotated sideways and turned upside down gently ( see that cooker lid is tightly closed). This process will help in cooking the baatis from all the sides properly.

Step 12.

Serve the baatis hot with dal fry. There is no need to dip the baatis in ghee before serving.

Note:

  • In this recipe baati is cooked with less ghee.
  • Battis can be cooked faster.
  • No oven required.

Health benefits of mixed lentils / dals:

Dals are very commonly used in the Indian cuisine. It is hard to find an Indian household that does not stock up different types dals. As dals have to prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. Besides dals are types of pulses that have many nutritional values. The health benefits of dals in general is that they are very rich in proteins.
Bengal Gram Dal Chana dal or Bengal gram dal is one of the richest vegan source of dietary proteins. It is also rich in trace minerals like copper, manganese etc. Having this dal helps keep diabetes at bay.
Urad Dal If its proteins you want from your meal, then opt for urad dal. This dal is one of the richest sources of proteins and Vitamin B.

Moong Dal Moong dal is a dieter friendly dal. This type of dal has minimal calorie and is a rich source of iron and potassium.

Ref: http://www.boldsky.com/health/nutrition/2013/ten-types-of-dals-their-health-benefits-035300.html#slide20023

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Mix Dals Fry

Dal Fry 1Dal Fry

Hi friends! A very popular reasonably spiced north Indian preparation.It is a tasty combination of husked moong dal and masoor dal  . Dal fry  is very delicious quick and easy to make.

Preparation Time : 10 minutes

Cooking time : 15 minutes

Servings : 4

Cuisine: Indian, Punjabi

Course: Dals / lentils

Level Of Cooking : Easy

Ingredients:

  • 1/2 cup Split husked Moong dal
  • 1/2 cup Masoor dal
  • 1 medium size Onion, finely chopped
  • 2 small size tomatoes, finely chopped
  • 2 green chilies, finely chopped
  • 6 cloves Garlic, minced
  • 1/2 tsp Red chili powder
  • 1 tsp Cumin seeds
  • 2 tbsp Ghee
  • 1 tsp fresh lime juice
  • 1/2 tsp Turmeric powder
  • 1 level tsp Salt or / to taste

Method :

Step 1.

Wash well and soak moong dal  and masoor dal for ten minutes in 500 ml of water.

Step 2.

Pressure cook on high flame the dals in the same water in which it was soaked, with salt, turmeric powder and the red chili powder. The moment full pressure is formed,Switch off the stove.Let the cooker cool down to room temperature, remove the cooked dal in to a serving bowl.

Step 2.

Heat the ghee in a pan. Add the cumin seeds, when cumin starts crackling add chopped onions sauté till golden. Add minced garlic saute till light golden add green chili.

Step 3.

Add this seasoning to the dal, simmer for two minutes, add lime juice and remove from heat. Serve hot.

Possible health benefits of Moong and Masoor dal:

Moong Dal:Moong dal is a dieter friendly dal. This type of dal has minimal calorie and is a rich source of iron and potassium.

moong dal is hailed has the healthiest among the dals. Others like masoor dal have health benefits too.

Masoor Dal : Masoor dal is very good for people suffering from bile reflux, and it also improves the blood circulation in the body.

Ref. http://www.boldsky.com/health/nutrition/2013/ten-types-of-dals-their-health-benefits-035300.html#slide20026

Good point of mixed dals:

  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Panchmel dal

 

Panch Dal panchmel dal or panchratna dal

Hi friends! Panch / 5 lentils/dals are used in the original panchmel dal recipe it is also known as panchratna dal. The word panch means five. It is a highly nutritious, delicious dal recipe. The five lentils / dals are:

  • Bengal gram dal/chana dal
  • black gram husked/ urad dal
  • green gram husked / moong dal
  • pigeon peas spilt, husked / arhar/ tur dal
  • Pink lentil / Masoor dal

Recipe type: main

Cuisine: North Indian

Serves: 3-4

Ingredients:

  • 1/4 cup bengal gramdal / chana dal
  • 1/4 cup green gram husked / moong dal
  • 1/4 cup pink lentil / masoor dal
  • 1/4 Pigeon peas spilt, husked / arhar dal / tur dal
  • 1/4 cup Black gram dal husked /urad dal
  • 4 cups water for pressure cooking the dals
  • 2 cloves /laung
  • 2 green Cardamoms
  • 1 tsp ginger , finely grated
  • ½ tsp turmeric powder/haldi
  • ½ tsp cumin seeds / jeera
  • ½ tsp garam masala powder
  • ¼ tsp asafetida powder/hing
  • 15 cloves of garlic
  • 2 tbsp oil or ghee
  • 1 tsp salt or / salt as per taste

Method:

Step 1.

Wash well and soak all the dals  in water for thirty minutes. In a pressure cooker take a table spoon of oil, heat it and add cumin seed. When the seeds start cracking add asafetida fry it for few seconds till asafetida turns light pink in colour.

Step 2.

Add the dals, turmeric powder, chili powder, salt and ginger in the pressure cooker on high flame. The moment pressure is formed switch off the stove. Let it cool to room temperature.

Step 3.

Open the lid of the pressure cooker, if the dal mixture looks a bit thick, then add some water slowly and stir to get a thick pouring consistency in the dal.

Step 4.

Take another pan, heat  ghee, add the cloves, green cardamoms, garam masala powder and crushed garlic.Fry them till they are fragrant.

Step 5.

Now add this fried tempering mixture to the dal, mix well. Simmer the dal for 10 minutes or so that the flavours of the spices blends well with the lentils.

Step 6.

Serve hot, garnish the dal with coriander leaves. Panchmel dal  goes very well with tandoori rotis ( Indian bread baked in clay onen), rice dishes.

Good points of mixed dals / lentils:

Health Benefits:

This recipe for Mixed Dal is very tasty and it gives energy. It is also very nourishing due to its high protein and brings deep nourishment to the tissues (dhatu).

Dals are very commonly used in the Indian cuisine. It is hard to find an Indian household that does not stock up different types dals. As dals have to prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. Besides dals are types of pulses that have many nutritional values. The health benefits of dals in general is that they are very rich in proteins. As many Indians are vegetarians, these different types of pulses provide them with main source of vegan proteins. That is why, all the different types of dals are very important for the typical Indian diet. Apart from the general health benefits of dals, each type of dal has its own set of nutritional values. So it is advisable to have a mix of all these dals in your diet. Some types of dals are healthier when compared to others. For example, the black gram dal and moong dal are hailed has the healthiest among the dals. Others like masoor dal have health benefits too but they also have some side effects. For example, masoor dal raises your uric acid levels so you must limit its consumption. So here are some types of dals and their exclusive health benefits.
Chana dal or Bengal gram dal is one of the richest vegan source of dietary proteins. It is also rich in trace minerals like copper, manganese etc. Having this dal helps keep diabetes at bay.

Moong dal is a dieter friendly dal. This type of dal has minimal calorie and is a rich source of iron and potassium.

Masoor dal is very good for people suffering from bile reflux, and it also improves the blood circulation in the body.
Urad Dal If its proteins you want from your meal, then opt for urad dal. This dal is one of the richest sources of proteins and Vitamin B.

Toor Dal is one of the most popular dals eaten in India. This dal has immense amounts of complex dietary fibres that helps to regularize bowel movements.

 

Read more at: http://www.boldsky.com/health/nutrition/2013/ten-types-of-dals-their-health-benefits-035300.html#slide20026

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Dhaba Dal

 Dhaba Dal GpicDhaba Dal

Black Gram- English
Urad dhuli, Urad chilka, Urad sabut , Urad saboot,Kali dal -Hindi
Ulundu Paruppu – Tamil
Minappappu – Telugu
Uzhunnu Parrippu – Malayalam

What is a Dhaba?

 A roadside Indian food stall.

To get a true taste of India’s long-cultivated culinary traditions, visitors often are advised to sample the various dhaba dining establishments along the roads throughout the country. This is India’s version of fast food, which as of 2011 has yet to be replaced by more commercial establishments. Dhaba evolved from Punjabi customs and typically offers more standardized Punjabi cuisine, from tandoor-baked naan and roti to masala-laden dals and chicken dishes.This name reportedly originated in the Punjab region of India, which neighbors both India and Pakistan, and has come to epitomize these countries in its food. Its flat breads are generally made in the customary tandoor oven. These ovens also are frequently used to cook spiced chicken on skewers, called tandoori chicken, as well as a number of other dishes.

Many dhaba stands have both vegetarian and non-vegetarian offerings. India reportedly has more devout vegetarians than everywhere else in the world combined. These customers can fill up on various tandoori breads, mashed lentil dishes called dal, and various curried entrees that are heavy on vegetables, rice and paneer — the local cheese. Throughout many of these dishes, the Punjabi masala, or blend of spices, is a common theme: ginger, onion and garlic.

Hi friends! Here is a healthy, never failing recipe of a delicious dal / lentil you will like to add to your party menu.Urad dal, also known as white lentil or black lentil is a kind of bean from List of Indian Dals and mostly used in Southern part of Asia. Urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. Urad dal has protein, fat, and carbohydrates which is required by the body. This dal is one of the richest sources of proteins and Vitamin B.

 

Prep time: 15 min

Cook time: 45 min

Serve: 6

Ingredients:

  • 1 cup black urad sabut / whole black gram
  • 1/2 cup chana dal
  • 1/2 tsp Turmeric powder
  • 2 tsp Ginger, finely grated
  • 11/2 tsp Salt or / salt to taste
  • 1 tbsp cooking Oil
  • 1/2 tsp Red chili powder
  • 1/2 tsp cumin seed / jeera

For tempering/tadka:

  • 1 large Onion , finely chopped
  • 1/4 tsp Asafetida
  • 2 tbsp Ghee
  • 1″Cinnamon stick
  • 15 Garlic cloves , crushed
  • 1Bay leaf
  • 3 tsp Coriander powder
  • 1 tsp garam masala

Method:

Step 1.

On high flame pressure cook the Urad sabut/ black gram lentil and chana dal along with 500 ml water, turmeric powder, grated ginger and salt. After pressure is formed, reduce the heat to low flame, cook for twenty five minutes.

Step 2.

Turn off flame and once the pressure reduces, remove the dal and mash it lightly with the back of a ladle. Add another two cups of water and bring to a boil. Reduce flame and simmer.

Step 3.

While the dal is simmering, heat ghee in a heavy bottom pan, add asafetida, cumin seed, the bay leaf, coriander powder,  and cinnamon stick and once it sizzles, add chopped onions, fry till light golden, add crushed garlic, gram masala and sauté  the seasoning for five six minutes more.

Step 4.

Add the seasoning to the simmering dal and mix well and simmer for ten – fifteen minutes, till well blended. Turn off the stove and remove the dal in a serving bowl.

Step 5.

Serve hot with rice pulaos, Raitas ,Salads and Indian breads of choice!

Note:

  • For authentic flavor, the dals are cooked on slow fire after taking out of the pressure cooker.
  • Using ghee in the tadka gives a rich flavor to the dals/ lentils.
  • To make dal more spicy and fragrant,  half a teaspoon of garam masala is added towards the end of the cooking process.

    Health Benefits of Urad Dal:

    1.Energy Booster
    Black gram is a healthy pulse as it is rich in iron content. This helps boost the energy levels in the body and keeps you active.
    2.Protein rich
     Urad Dal is good source of protein in vegetarian diet. This makes these beans an inexpensive, economical and tasty protein source.
    3.Anti inflammatory properties
     Urad dal  has anti inflammatory properties. Usually a hot poultice of black gram is used in inflammation of joints and muscle pain.
    4.Anti-Aging
     Urad dal also has various beauty benefits. Applying urad dal face packs is good for the skin as it prevents the formation of fine lines. Moreover, black gram also helps get a fair and flawless skin.
    5.Improves Digestion
     The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. Urad dal benefits the health as it has both soluble and insoluble fiber which is good for digestion and also prevents constipation.
    6.Boosts Heart Health
     Aside from reducing cholesterol, black lentils also boost health. This advantage is linked to the rich magnesium and folate levels that prevent damage to the arterial walls. In addition, magnesium boosts cardiovascular health through increasing blood circulation.

    Health Benefits of Chana Dal:

    1. Chana dal is high in fiber and helps to lower cholesterol.
    2.It also has a very low hypoglycemic index, which is important for those with diabetes.
    3. Chana dal is a helpful source of zinc, folate, calcium and protein.
    4.It is low in fat and most of it is polyunsaturated.
    5.Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.

    Ref.http://healthytips-foryou.blogspot.in/2014/11/health-benefits-of-urad-dal.html

    Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Dal Makhani

 Dal Mahani

Dal Makhani

Hi friends! Dal makhani or dal makhni is a popular dish from the Punjab region of India . The primary ingredients are whole black lentil, red kidney beans, butter and cream. Highly nutritious, and very delicious dal .

Preparation Time : 15 minutes

Pressure Cooking time : 25 minutes

Servings : 4

Cuisine: Indian, North Indian, Punjabi

Course: Main Course-Veg

Level Of Cooking: Medium

Ingredients:

  • 2/3 cup Sabut urad/ black gram whole
  • 1/4 tbsp Rajma/ Red kidney beans
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp salt or /salt to taste
  • 2 tsp Ginger, finely grated
  • 1 tsp Cumin seeds
  • 3 cloves/ powdered
  • 2 Black cardamom, peeled and powdered
  • 18cloves Garlic, finely chopped
  • 1 large Onion, finely chopped
  • 3 tablespoons Butter or ghee/ clarified butter
  • 4 medium Tomatoes , finely chopped
  • 1 tbsp Oil
  • 1/2 tsp Garam masala powder
  • 2 tbsp Coriander, finely chopped

Method :

Step 1.

Wash well and soak sabut urad /Black gram whole and rajma / Red beans overnight in 750 ml of water.

Step 2.

In a Pressure cooker take sabut urad/ Black gram whole and Rajma/Red beans (with the same water in which it was soaked), with salt, turmeric powder ,the red chili powder, finely grated ginger and finely chopped onion . Close the lid and place the pressure cooker on high flame. Once the pressure is formed, reduce heat to low flame, cook for twenty five minutes. Switch off the stove.

Step 3.

Open the lid when pressure cooker is cooled and see if the rajma/Red beans are totally soft. If not cook on low heat till the rajma /Red beans becomes soft.

Step 4.

Heat oil in a pan when the cumin seeds crackle, add powdered cinnamon, cloves, cardamoms, sauté for few seconds add garlic paste fry till the garlic paste turn light golden brown in colour, add ghee or butter. Add the pureed tomatos and cook over a medium flame till the mixture leaves oil.

Step 5.

Add the above seasoning to the cooked dal /lentil and rajma /Red beans mix. Add some water if the mixture is too thick and cook on low flame for ten minutes. Add fresh cream , garam masala powder .

Step 6.

Simmer on low heat till the dal / lentil is well blended. Serve hot garnished with coriander .

 Urad dal health benefits:

This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.For those who do not eat meat or fish, have black gram as it is rich in protein which is much required by the body.

Digestive Benefits

All dry beans are an excellent source of dietary fiber. The same is true of red beans, which provide about 7 to 8 grams per 1/2-cup serving, depending on the variety. They’re a rich source of insoluble fiber — found mainly in the bean’s skins — which promotes digestive health and bowel regularity.

Cardiovascular Health

Red beans support heart health in a variety of ways. Because they’re a low-fat, cholesterol-free source of high-quality plant protein, you’ll get roughly 8 grams of protein per 1/2-cup serving of red beans. enough folate helps lower blood homocysteine levels; having high homocysteine levels is associated with an increased risk of heart disease.

Weight Management

Like all legumes, red beans are an ideal component of any weight management diet, whether to promote weight loss or prevent weight gain. Their high-protein content makes red beans more satiating, meaning you’re more likely to feel fuller longer after eating them. Combined with resistance training exercises, eating protein-rich foods while trying to lose weight can also help you preserve or build lean tissue, which, in turn, can keep your metabolism humming.
Diabetes Protection

Most foods that support cardiovascular health and help manage body weight are effective in protecting against type 2 diabetes, and the same holds true for red beans.

Cancer Prevention

Red beans may help protect against cancer in a number of ways.

Red beans are also rich in antioxidants, which help inhibit the type of free-radical damage that may eventually lead to cancer. Red beans have a fairly high Oxygen Radical Absorption Capacity, or ORAC, score, which means that the antioxidants they contain are relatively effective against free-radical damage. According to the U.S. Department of Agriculture’s 2010 ORAC report, red kidney beans have an ORAC score five times higher than navy beans and about 10 times higher than garbanzo beans.

Ref. http://www.livestrong.com/article/4692-need-health-benefits-red-beans/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.