#chana dal
Text
Character Guides (Pt. 1) - Canterlot
Made a bunch of these quick references for my nextgen ocs. Will be posting the rest this week.
Since these turned out so fast to make, I will also make pages for the older version of the mane six, the student six, and any other characters that you can send letters to.
#character guide#nova dawn#dusk eclipse#lala bye#glam rock#mashup#chana dal#star anise#mlp next gen#mlp ask blog#my little pony
68 notes
·
View notes
Text
[ID: First image is a large, shallow dish filled with a bright yellowish orange soup filled with red cabbage and green onion and drizzled with coconut milk. A halved samosa sits in the soup and a plate of samosa is visible in the background. The second image is a close-up on the samosa resting in the soup, showing its deep brown filling. End ID.]
Samusa thouk (Burmese soup with split chickpeas, tamarind, and samosa)
Samusa thouk is a bright, savory, slightly spicy soup often eaten with leftover samusa. The samusa are broken and placed in a bowl, and the soup is then spooned over them.
My recipe makes Burnese samusa that are flavored with turmeric and black mustard seed and made richly sweet with the addition of jaggery—they play beautifully against the tartness of the tamarind in the soup. You may also use Indian samosa from frozen or from take-out.
Recipe under the cut!
Patreon | Tip jar
Ingredients:
8 Burmese samusa
1 Indian bay leaf (tej patta)*
2-3 dried Indian red chilis, broken in half
2 tsp cumin seeds (jeera)
1 tsp brown mustard seeds (rai)
1/3 cup neutral oil
1 red onion, diced
8 cloves garlic, minced (3 Tbsp)
1-inch chunk ginger, minced
1 tsp ground turmeric
1 tsp sweet paprika (optional)
1 tsp coriander seeds, toasted and ground
1/2 tsp black peppercorns, toasted and ground
1/2 cup water
1/4 cup besan (chickpea flour)
1/2 cup water
8 cups (2 liters) vegetable stock
1 Tbsp tamarind paste
1/2 cup chana dal (split chickpeas), soaked in cool water for an hour**
1/4 to 1/2 cup coconut milk (optional)
Salt to taste (about 1 1/2 tsp)
Shredded red cabbage, mint, green onion, cilantro, and lemon or lime to serve
*Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit if you don’t have any.
**You may substitute toor dal (split pigeon peas) for chana dal, or use moong dal (yellow lentils) in a pinch. These grams would not need to be soaked. If you have not soaked the chana dal, the cooking time will increase by about 20 minutes.
Instructions:
1. Heat 1/3 cup of a neutral oil, such as vegetable or canola, in a large pot on medium.
2. Add bay leaf and dried chilis and fry for about 30 seconds, until fragrant. Add cumin and mustard seeds and fry until they are fragrant and popping into the air.
3. Add onion and fry, stirring occasionally, until golden brown (15-20 minutes).
4. Meanwhile, heat a dry skillet over medium-low heat. Add chickpea flour and toast, stirring often, for a few minutes until fragrant and several shades darker. In a mixing bowl, whisk chickpea flour with 1/2 cup water until smooth.
5. Add ginger and garlic to the pot with the onion and fry, stirring occasionally, about 30 seconds until no longer raw-smelling. Add ground spices (turmeric, paprika, coriander, and black pepper) and fry for about 30 seconds until fragrant.
6. Add lentils to the pot and toast for 2 minutes.
7. Add tamarind paste, vegetable stock, and chickpea flour mixture and stir to combine. Raise heat to bring to a boil, then lower heat to a simmer.
8. Cook for 20-30 minutes, until the dal is tender and cooked through. Add coconut milk, if desired, and salt. Taste and adjust spices.
9. Serve warm over broken samusa. Top with shredded red cabbage and fresh herbs.
#cooking#Burmese#vegan cooking#vegan recipes#red cabbage#yellow lentils#chickpea flour#tamarind#chana dal
136 notes
·
View notes
Photo
Puran Poli
#puran poli#indian#flatbread#recipe#jaggery#lentils#dal#cardamom#spice#asian#bread#chana dal#saffron#whole wheat#atta#myfoodstory
168 notes
·
View notes
Text
Lemon Rice with Peanut Tofu and Masala Brussels (Vegan)
#vegan#lunch#dinner#buddha bowl#rice bowl#rice#lemon#tofu#peanuts#brussel sprouts#ginger#mustard seeds#curry leaves#turmeric#chana dal#urad dal#peanut butter#chili#garlic#tamari#asafoetida#cornstarch#sesame oil#garam masala#olive oil#avocado#microgreens
71 notes
·
View notes
Text
Golden Temple Dal
Via Indian Flavor Every Day.
DAL
1/2 cup black lentils (beluga) or whole black urad dal, rinsed
1/2 cup yellow split peas or chana dal, rinsed
1/4 tsp ground turmeric
1/2 tsp fine sea salt
4-6 cups water
TARKA
2 tbsp neutral oil
1/2 tsp cumin seeds
1/2 medium onion, chopped (1/2 cup)
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp minced serrano, or 1 tsp minced jalapeno
1 medium…
View On WordPress
0 notes
Text
Get to know chana dal 1kg price from Farmonics.
Farmonics Dals have a delicious flavour and are nutrient-rich. Chana Dal is naturally strong in nutritional fibre and protein. Unpolished Split Chickpeas: avoids being artificially polished with water, oil, or leather to preserve its goodness and wholesomeness. A rigorous quality inspection process in 5 steps: guarantees that the dal grains are homogeneous in size and colour. Incredible Recipes for various soups, salads, desserts, pakoras, and savoury dishes. Get to know chana dal 1kg price from Farmonics.
0 notes
Text
Chana Dal, also known as Bengal Gram Lentils, is a popular lentil widely used in Indian cuisine and other South Asian dishes. These chickpeas are small, split, and husked, and they are not only delicious but also quite healthy. Chana DAl Packed with essential nutrients like protein, fiber, vitamins, and minerals, Chana Dal is not only a flavorful addition to your meals but also a healthy choice. Read more
1 note
·
View note
Text
Different types of best namkeens snacks
Namkeen is a crispy and savory snack that is perfect for those who love a little bit of spice. At GujjuBhaii, we offer a wide range of namkeen snacks, including the classic mix namkeen, sev, and masala peanuts. These snacks are perfect for those who love a little bit of heat and spice in their food.
Sure, here are some different types of popular namkeens that can be found online:
Bhujia: Bhujia is a crispy and spicy snack made from gram flour and spices. It is a popular snack in North India and is often served with tea.
Banana Chips: Banana chips, also known as plantain chips, are thin slices of banana that are fried or baked until crispy. They are a popular snack in South India and are often seasoned with spices.
Chana Dal: Chana Dal is made from split chickpeas that are roasted and seasoned with spices. It is a popular snack in North India and is often served as a crunchy accompaniment to meals.
Moong Dal: Moong Dal is made from split mung beans that are roasted and seasoned with spices. It is a popular snack in North India and is often served as a crunchy accompaniment to meals.
Chana Jor Garam: Chana Jor Garam is a spicy snack made from roasted black chickpeas that are seasoned with spices. It is a popular street food in North India and is often served with lemon juice and chopped onions.
These are just a few examples of the different types of namkeens that can be found online.
0 notes
Text
Methamba | Mango Methi Chutney | Authentic Methamba Recipe: A Flavorful Indian Delicacy
Methamba is a traditional Maharashtrian condiment that adds a burst of tangy and sweet flavors to meals. Also known as “Mango Methi Chutney,” this delightful accompaniment is made with raw mangoes and jaggery (or sugar), along with a blend of aromatic spices. It is a popular condiment in Maharashtra and holds a special place in Maharashtrian cuisine.
About this recipe
Methamba derives its name…
View On WordPress
0 notes
Text
Not sure about this one, came out very watery
0 notes
Text
Angur Pulses | Healthy Pulses | Buy Pulses Online
At Angur, our mission is to spread happiness beyond kitchens and we’re happy that the young generation in our team has also inherited the same. We thus strive to excel more and more in providing best quality products that helps consumers stay fit and healthy.
#angur#pulses#healthy pulses#toor dal#buy online pulses#gujarat best pulses#angur toor dal#besan#chana dal#masoor dal#soya beans#rajma beans
1 note
·
View note
Text
Chana Dal Karela (Lentils with Bitter-gourd)
You would never want to have karela (bitter-gourd) any other way once you try this recipe.
You would never want to have karela (bitter-gourd) any other way once you try this recipe.
About This Recipe
I didn’t particularly like karela (known and bitter gourd or bitter melon) until I tried my mother-in-law’s chana dal karela. It was so good that I would ask her to make it whenever she visited us. Eventually I asked her to teach me the recipe. She not only showed me how to make this…
View On WordPress
#bitter gourd recipe#bitter melon recipe#bitter melone rezept#chana daal recipe#chana dal#chana dal karela#Chana dal recipe#indian vegetarian food#indian vegetarian recipes#indisch kochen vegetarisch#Indisch Linsen Rezept#indisch vegetarisch rezept#indische küche#Indische Rezepte#indisches essen#rote linsen rezept#Vegetarian recipes#vegetrisch rezept
1 note
·
View note
Text
Get to know chane ki dal price from Farmonics.
Farmonics Dals have a delicious flavour and are nutrient-rich. Chana Dal is naturally strong in nutritional fibre and protein. Unpolished Split Chickpeas: avoids being artificially polished with water, oil, or leather to preserve its goodness and wholesomeness. A rigorous quality inspection process in 5 steps: guarantees that the dal grains are homogeneous in size and colour. Incredible Recipes for various soups, salads, desserts, pakoras, and savoury dishes. Get to know chane ki dal price from Farmonics.
0 notes
Text
この週末は全然、買い物に行かなかった。行けなかったし。日曜はヴァイオリンのお稽古。オーディションに向けて練習しておかないとね。
6時半頃から、ベンガル料理を教えたくてウズウズしているMadhulika伯母さんのお宅へ、Editと一緒に行く。行くっつーたって同じフラットの4階から5階に行くだけ。
ベンガル州はバングラデシュとの国境にあり、海の幸を食べるが、料理的には北インドと南インド料理の良いところドリをしているらしい。いや、これは飽くまでもMadhu伯母さんの見解です。だから、ロティもプーリも食べるし、米も食べる。ざっくり言うと、北インドは小麦粉と鶏肉文化、南インドは米と海鮮文化。両者いずれも羊は良く食べる。
Madhu伯母さん宅では、クリスマス前から子供たちや妹夫婦や姪っ子がハンブルグに集結していた。彼らが訪れるまで料理したくねー、と毎日のようにぼやいていたMadhu伯母さんのキッチンは、スパイスだらけになっていた。きれいなガラスの��ャーに、スパイスを入れてあるものが、これでもか、と所狭しと並んでいて圧巻。そりゃ、これだけスパイスを準備する事を思うだけで、小生なら意気消沈どころか撃沈です。
作るのと食べることに忙し過ぎて、写真を撮っていないのだが、メニューは、ナスのbeguniという、ひよこ豆の粉にターメリックと塩水で溶いた衣をつけて揚げる揚ナス。ナスのインド風天ぷらだ。それにベンガル地方の代表的なエビのカレーとチャナダルのカレー。後はお米。
おフランス人自慢のドーナッツBeignetは、インドのベンガル地方のBeguniのパクリだと確信する。フランス人は美味いと思った��マネして、マネしたことを秘密にするだけマシかも。ドイツ人はパンとソーセージ食ってりゃ王様気分だから、話にもなりませんで。
Madhu伯母さんに言葉で指示されるままにナスを薄切り、天板に並べて塩を振り、ターメリックを振り、水とアクが出るまで寝かせる。その間、カレー用の赤玉ねぎ5個も薄切り。玉ねぎをたっぷりのマスタード・オイルとサラダ油を混ぜたオイルで炒める。赤玉ねぎじゃないといけないそうだ。その間、レンズ豆は圧力鍋で塩とターメリックで茹でる。メチャクチャ、ターメリックつかいまっせ。肝臓クレンジングに良いだろうとされとるウコンですな。
赤玉ねぎには、少々、塩をして、蓋をして、時折混ぜながら、じっくりしんなりさせていく。かなりしんなり、クッタリして、赤玉ねぎが一体化してきたところで、ニンニクとショウガのおろしたものの上に、クローブ、カルダモン、シナモンの粉末を等分ずつ入れて、よく混ぜ混ぜする。それを一気に赤玉ねぎに投入。トマトのペーストも投入。時折混ぜ混ぜしながら、オイルが玉ねぎから分離し始めるまで火を入れつつ、時折混ぜる。分離するのが、スパイスにちゃんと火が入って、スパイスの効能をカレーに引き出した証らしい。Madhu伯母さんはアーユルヴェーダやインド植物学の本も書いているので、とても勉強になる。何故、油をあそこまで使うのか、油っぽいなーと思うカレーは、このじっくりコトコト火を入れることで、油と玉ねぎが自然分離してくる過程を面倒くさがっているのだ。Madhu伯母さんのカレーは、分離するといっても、ほぼ玉ねぎの上に薄い油膜が張る程度。油と玉ねぎはほぼ一体化している。料理下手が、油を必要以上に使うらしい。スパイスと油の関係を教えられていないのね、と自慢の料理好きだったお母さんの話をしてくれる。
スパイスから充分に効能を引き出したサイン、玉ねぎと油が分離したところで、一気にエビを投入。エビが煮詰まると、エビから水分が出てくる。つまり、この間、水分は一切入れていない。エビが美味しそうに茹だってきたら、ココナッツミルクを適量投入して、出来上がり。
インドでは、本来は伝統的に味見をしてはいけないらしい。ヒンドゥーの神々達に、人間が捧げる前に食べてしまう事になるからだそうだ。
チャナダルは、ターメリックと塩だけで味付けされたものが茹で上がると、豆が半分に割れる奴が出てくるので分かるらしい。レンズ豆も良く茹でると割れます。そこに、お玉にギーを入れてホールのクミンとベイリーフ2枚を入れて弱火でギーで炒めていく、というか、スパイスを揚げていく感じ。弱火で揚げていかないと、スパイスは焦げやすいのだそうだ。ギーは既に火を入れてある澄ましバターのようなものなので、火を入れることで油が酸化するとは考えず、スパイスの効用を引き出していくための媒体と考えるようだ。ちなみにローレルは我が家の庭のベイリーフを使った。ガハハ。クミンが黄金色になってきたら、お玉のまま、ダルに入れて混ぜ混ぜして、塩で味を整えて終了。
1 note
·
View note
Last Seen Blogs
redran6er
DU'MET'S PRINCESS✨
jhonnyhotbody
description
wonysugar
sugarrr
yulia-inferis
Yulia Inferis
madison1782
Untitled