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692 urad dal recipes



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Recipe# 2218
01 Jan 1900
Dhan-saak Rice by Tarla Dalal
Serve this traditional parsi dish with fried "papad" sweet mango chutney, curds and chopped onions and tomatoes.
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Recipe# 32927
01 Jan 1999
Dosa ( Easy Dosa Recipe ) 
by Tarla Dalal
Dosas too are an integral part of south indian cuisine and ranks next only to idlis in the popularity chart! you can either make a separate batter for dosas as specified below, or make the idli batter itself in bulk and use for both purposes – the only difference being that while idli batter is ferm ....
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Recipe# 1681
16 Feb 13
Dosa ( Idlis and Dosas) 
by Tarla Dalal
No reviews
Dosa, the traditional favourite of the south, has now become a versatile dish that dots tables around the world. With potato masala or paneer masala; with onions, carrots or cashews; or just plain – crispy or soft, thin or thick, dosa lends itself to satiate your wishes.
Recipe# 814
01 Jan 1999
Double Decker Idlis by Tarla Dalal
No reviews
Piping hot idlis are part of a traditional breakfast in South India.
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Recipe# 32919
01 Jan 1999
Drumstick Curry by Tarla Dalal
Here is a sweet and spicy drumstick and potato curry made the south indian way i. e. Flavoured with coconut and whole spices. This curry has a predominant garlic flavour and tastes great with steamed rice.
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Recipe# 7539
11 Jul 14
French Beans Foogath ( Jain Recipe) by Tarla Dalal
Foogath is a Goan way of cooking vegetables, with coconut and curry leaves. Perhaps due to the Konkani influence, foogath is very similar to the vegetable curries of everyday south Indian cooking. The roasted urad dal and asafoetida give the French Beans Foogath an aromatic appeal even without using ....
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Recipe# 32852
01 Jan 1999
French Beans Poriyal by Tarla Dalal
No reviews
Poriyal is a generic term used to refer to dry curries in tamilnadu, and is an indispensable part of the tamilian thali meal. Such curries can be made plain, with a simple seasoning of mustard and urad dal, or with a more elaborate flavouring of powdered spices.
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Recipe# 32668
01 Jan 1999
Fried Coconut Chutney ( South Indian Recipe) by Tarla Dalal
Breakfast, lunch or dinner, one chutney or the other is usually required to be served – either to accompany idlis, dosas and other tiffin varieties, or as a side dish for rice preparations. With coconut being an easily-available ingredient in the south, coconut-based chutneys are quite common.
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Recipe# 32898
01 Jan 1999
Ginger Chutney by Tarla Dalal
Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this Ginger Chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering ....
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Recipe# 32803
01 Jan 1999
Gongura Pappu ( Know Your Green Leafy Vegetables ) by Tarla Dalal
No reviews
Straight from the kitchens of andhra pradesh, this delicacy is extremely liked and very frequently consumed there. 'pappu' means dal in telegu and has been combined here with gongura and moong dal.
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Recipe# 36416
13 Apr 12
Green Pea Uttapa by Tarla Dalal
No reviews
Green peas add a touch of colour to these wholesome uttpapas.
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Recipe# 33247
01 Jan 1900
Green Peas Dhokla ( Protein Rich Recipes ) by Tarla Dalal
Green peas dhoklas, a delectable protein-loaded gujarati farsan that is so soft that it will simply disappear in your mouth! i am sure most of you are unaware of the goodness of green peas. Rich in protein, fibre, iron etc, green peas is a very versatile ingredient that lends itself to various types ....
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Recipe# 34453
22 Feb 11
Green Peas Panki ( Microwave Recipe) by Tarla Dalal
Were you thinking that traditional foods can be made only with kadhais and tavas? pankis can be made quite swiftly in the microwave too. Here is how! but, ensure you spread the batter very thinly for fine results.
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Recipe# 22303
06 Jan 15
Healthy Coconut Chutney 
by Tarla Dalal
Coconut is high in saturated (bad) fats that cause obesity and heart diseases and aggravate diabetes. Reduce the quantity of coconut you normally use and add roasted coriander, urad dal and chana dal for healthier, tastier chutney.
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