Lentils are nutritious and can be great addition to regular healthy diet. Also, they taste delicious and one can try variety of recipes. One such simple and yummy recipe is ‘Masoor Dal‘. As name suggests; this dal is prepared with masoor or red lentils. Recipe is simple yet healthy and delicious. This earthy and lightly…
Tag: gravy
Moogachi Usal | Sprouted Green Gram Curry
‘Moogachi Usal‘ is a vegan friendly Maharashtrian recipe using sprouted green gram lentils. Lentils are good for us and sprouting increases their nutritional values even more. Hence, in Indian cooking it is always advised to sprout them and then consume. You can make wonderful gravies with sprouted lentils or enjoy them in salad. Sprouting process…
Goan Alsanyache Tonak recipe | Red Cowpeas gravy
‘Alsanyache Tonak‘ is a recipe from a beautiful Indian coastal state – Goa. Alsane is a type of pulse which is staple in Goa & appearance very similar to rajma or chawali (black eyed peas). Due to abundance of coconut, it is commonly used in most of the Goan recipes. And this alsane recipe is…
Maharashtrian Takachi Kadhi| Yogurt based Indian Curry recipe
‘Takachi Kadhi ‘ is a creamy, slightly sour curry with hint of sweetness which is prepared using yogurt. This one is a special recipe from Indian state – Maharashtra while similar recipe you can find in state of Gujarat as well. But gujarati kadhi is slightly sweeter than takachi kadhi. Recipe requires few ingredients and…
How to make Kalya vatanyachi usal| Dry black peas gravy
Indian cuisine has variety of recipes using legumes or pulses. Numerous types of pulses are available across Indian states. These pulses are typically dry/hard and needs overnight soaking. ‘Kala vatana’ or ‘Dry black peas’ is one such legume among many. And one of my childhood favourite recipe is Kala vatanachi usal or Kala vatyanacha sambar….
Suranachi Bhaji| An easy recipe with Elephant foot yam
In this post, I am going to share an easy and tasty recipe prepared using ‘Suran‘. Suran which is also known as ‘Elephant Foot Yam’ or ‘Jimikand’ is a large tuber. It looks like a hard rock with dark brown outer cover and light pink or beige from inside. It is hard to cut but…
Kadwe Vaalach Birad | Sprouted Field Beans Curry
‘Kadwe Vaal‘ is a local name for Field beans which are easily available in Maharashtra, India. And this recipe is very specific to this part of India. Kadwe vaal are dried beans, so they need to be soaked and then sprouted before using for this recipe. It has buttery texture and slight bitter taste (but…
Kulith Aamati | Horsegram Daal
Kulith, also known as ‘Horsegram‘ is a legume commonly used in Indian cuisine. It is called as ‘Superfood’ for its rich nutrients and medicinal properties. This legume can be consumed as sprouted, whole or ground. I have already shared recipe of ‘Kulith Pithi‘ on my blog which I prepared using ground kulith/horsegram. In this post,…
Aromatic Mackerel Curry with Tirphala
In this post, I am going to share recipe of my favourite Mackerel curry. Personally, I don’t like to eat fish dunked in a curry, but they actually give flavours to the whole curry. Still I simply love to relish curry without eating fish chunks 😜. And this mackerel curry is most special due to…
Akkha Masoor Daal Recipe
‘Akkha Masoor’ also known as whole red lentil and commonly used to prepare Daal in Indian households. Red lentils can be found in grocery stores in two forms either whole lentil with skin on or split lentil. In this blog post, I am going to share recipe of dal using whole red lentil. This is…