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Dal (also spelled Dahl or Daal, or Dhal) (Hindi: दाल Dāl, Nepali: दाल Daal, Bengali: ডাল Dāl, Kannada: ಬೇಳೆ Bēḷe, Konkani: दाळ, Dāl, Malayalam: Parippu, Marathi: डाळ Ḍāḷ, Oriya: ଡାଲି Daali, Tamil: பருப்பு Paruppu, Telugu: పప్పు Pappu, Dāl, Urdu: دال, Gujarati: દાળ, Punjabi: ਦਾਲ਼ Dāl (Gurmukhi)) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Sorakaya Pappu (సొరకాయ పప్పు, சுரைக்காய் பருப்பு ,लौकी दाल )

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Sorakaya Pappu (సొరకాయ పప్పు, சுரைக்காய் பருப்பு ,लौकी दाल ) is famous in andhra . It can be taken with Rice . It is also called as Anapakaya pappu. Regional Dish: Andhra Pradesh; Tamilnadu; Karnataka;  South India. Cuisine Style : Andhra Pradesh | Cooking Time 25 min | Take it with rice | Type curry | […]

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Moong Dal Curry and Cucumber Idli (ಸೌತೆಕಾಯಿ ಇಡ್ಲಿ & ಮೂಂಗ್ ಕುರಿ, வெள்ளரிக்காய் இட்லி & மூங் டல் சுற்றி, मूंग दाल & ककड़ी इडली)

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Moong Dal Curry and Cucumber Idli ( ಸೌತೆಕಾಯಿ ಇಡ್ಲಿ & ಮೂಂಗ್ ಕುರಿ, வெள்ளரிக்காய் இட்லி & மூங் டல் சுற்றி,  मूंग दाल & ककड़ी इडली) is a quintessential part of Konkani traditional cooking. Cucumber Idli are instant idlies and requires no grinding and also no fermentation. There is no compromise in taste and the aroma is heavenly. […]

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Radish Sambar (ముల్లంగి సాంబార్, முள்ளங்கி சாம்பார், मूली साम्बार)

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Radish Sambar (ముల్లంగి సాంబార్, முள்ளங்கி சாம்பார், मूली साम्बार) A very good south indian dish which goes well with Iddly’s, Dosa’s, Adai, Rice, Uttappam. Regional Dish: Andhra; Tamilnadu; Karnataka; South India. Cuisine Style: Andhra | Cooking Time 30 minutes  | Take it rice or Idly or Dosa | Type Dal| Shelf Life : 2  days if […]

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Dosakaya pappu(దోసకాయ పప్పు, வெள்ளரிக்காய் பப்பு, कीरा दाल)

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Dosakaya pappu (దోసకాయ పప్పు, டோசகைய பப்பு, कीरा दाल) also called cucumber dal is dish of india. Cucumber or Dosakaya pappu is all time favourite daal and can be made very quickly with less ingredients. Regional Dish : Andhra Pradesh; Tamilnadu; South India. Cuisine Style : Andhra pradesh | Cooking Time 25 minutes |  Take with […]

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Plantain with Split Green Gram(అరటికాయ పెసరపప్పు, வழக்கை பேசற பப்பு , कच्चाकेला और मूंगदाल)

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Plantain with Split Green Gram (అరటికాయ పెసరపప్పు, வழக்கை பேசற பப்பு , कच्चाकेला और मूंगदाल)  also called Aritikaya Pesarapappu is a dish of South India. It is a most popular in Kerala, Andra Pradesh. Regional Dish : Andra Pradesh, Kerala, Tamil Nadu; some places of South India. Cuisine Style : Andra Pradesh | Cooking Time 25 […]

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Beerakaya Pappu(బీరకాయ పప్పు, பீரகைய பப்பு, बीरकाया पप्पू)

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Beerakaya Pappu (బీరకాయ పప్పు, பீரகைய பப்பு, बीरकाया पप्पू)  The ridge gourd dal is most popular in the Indian States of Andra Pradesh, Tamil Nadu, Orissa, Karnataka, even in places of North India. Regional Dish : Andra pradesh; Tamilnadu; Karnataka; South India. Cuisine Style :  Andra Pradesh | Cooking Time 30 minutes | Take With Rice […]

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Chintha Chiguru Pappu (చింత చిగురు పప్పు, சிந்த சிகுறு பப்பு, ईमील की दाल)

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Chintha chiguru pappu (చింత చిగురు పప్పు, சிந்த சிகுறு பப்பு, ईमील की दाल ) is seasonal dish and gives a different taste as it comes druing the summer time , it is prepared  as dal , with some veggies and some non veggies too, It has a  not much but soft sour tastes of tender tarmind […]

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Menthikura pappu (మెంతికుర పప్పు, வெந்தயம் பப்பு, मेथी दाल)

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Menthikura pappu (మెంతికుర పప్పు, மேந்தி பப்பு, मेथी दाल) is one of those green leafy veggies, when cooked, dazzles & grabs your attention by its wonderful aroma and makes you try and like it. This dal can be prepared like dry and soft as both of them have their own taste Regional Dish : Andhra Pradesh […]

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Pindi miriam (పిండి మిరియం, பிண்டி மிரியம், पिंडी मिरियम)

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Pindi miriam (పిండి మిరియం,  பிண்டி மிரியம், पिंडी मिरियम) is simple and delicious dish from costal Andhra, can be eaten with rice or dal. The spicy powder and the creamy, tastier base for the vegetable that was taken in the dish. Regional Dish : Andhra Pradesh; Tamilnadu; North East of India. Cuisine Style : Andhra Pradesh […]

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Gongura pappu (గోంగూర పప్పు, கோங்குரா பப்பு, पीत्वा दाल)

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Gongura pappu (గోంగూర పప్పు, கோங்குரா பப்பு, पीत्वा दाल) also known as Puntikurapappu. It is quintessentially Telugu cuisine. The famous combination with “Gongura pappu” is “Ragi Kali/Ragi Mudde”, which once used to be a regular food for the people in villages. Regional Dish :  Andhra Pradesh; Tamilnadu; South India. Cuisine Style :  Andhra Pradesh| Cooking  Time  […]

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