Nuchinunde | Steamed Lentil Dumpling from Karnataka

Nuchinunde

Nuchinunde is steamed lentil dumplings made in Karnataka for breakfast. These are easy to make and protein packed. You can make these for evening snacks as well. These nucchina unde are easy to make if you remember to soak the dals for at least 3 hours. It only takes about 15 mins for the balls […]

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Beerakaya Pappu | Andhra Style Ridge Gourd Dal

Beerakaya Pappu

Beerakaya Pappu is a traditional dal from Andhra made with Ridge gourd and lentils. This is a comfort dal served with steamed rice along with Avakaya Pickle. When we talk about Beerakaya Pappu, I will always remember how it has been since the time I was married and how this dal was made at home. […]

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Shahi Khichdi | Royal Mixed Vegetable Khichdi

Shahi Khichdi

Shahi Khichdi is a rich preparation with rice, mixed lentils, and vegetables along with various roasted nuts included. This is a one pot meal even and very quick to make, even though it has a long ingredient list. I made not of this from Viji’s space where she talks about this being the North Indian […]

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Choorie Ka Parantha from Uttar Pradesh

Choorie Ka Parantha

Choorie Ka Parantha or Churi Paratha is a flatbread from Uttar Pradesh, where powdered Split Yellow Moong dal is soaked in water and then mixed with Atta with spices to make a flaky paratha similar to Warqi Paratha. My initial choice was Chotha, that I had bookmarked from Vaishali. However, since I was looking for […]

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Rajma Tomato Biryani | How to make Rajma Biryani in Pan

For the second day of Holiday Dishes, I have a biryani that I cooked on a weekend during my kids vacation. Kids love biryanis and if the vegetarian version tastes like a chicken they like it better. I wanted to make with this Rajma as I love lentils in rice combination. We are very fond […]

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Burmese Pe Byouk | Sprouted Yellow Peas

From what I read, these yellow beans are very important ingredient of the cuisine and gets featured a lot. The salient point of course, is that you got to sprout the beans before cooking. The beans used is the regular yellow peas or Vatana in North. I simply dislike the aroma that comes after cooking […]

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Maharashtrian Misal Pav | Misal Pav Recipe

Maharashtrian Misal Pav

For the final day of Indian States, I had selected Maharashtra. I had been eyeing their Thali for the longest time. I was so sure that this occasion, I will finally make it. The next push came when Pradnya so lovingly gifted us goodie bags with Maharashtrian spice powders and much more. I feel so […]

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How to Sprout Moth Beans | Matki Sprouts for Misal Pav

When I decided to make Misal Pav, which called for Moth Beans, I was wondering if I could use Moong Sprouts. Pradnya told me that Moong sprouts won’t hold its shape and I could think of using mixed sprouts. We do get Moth Beans or Matki here, however since I do not use it much, […]

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