daals

When ready to make the dhokla, grind the daals together with the jeera seeds and some salt.

Gujarati Series - Chora Daal-Fenugreek Dhokla Cardamom 2008

Just as an FYI to you, daal does not always need to have lentils as many daals are soupy because the lentils have been blended prior.

The Best Indian Food in Midtown Might Be Sold Out of the Back of a Newsstand | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2008

The main difference between toor daal and chora daal is soaking time. but here, since all the daals are soaked overnight, I think it should work ok.

Panchratna Pooda Meera 2009

Mika of "The Green Jackfruit" makes Puli Aval - a South Indian take on Batata Poha using tamarind, urad and chana daals ... a must try.

Revisiting Recipes: Corn Poha with Vidalia Onions Cardamom 2007

Method 1. Soak daals overnight or for about 7-8 hours.

Archive 2009-02-01 Meera 2009

Since Kolumbo masala have daals in it, the curry gets thicker as it goes on simmering.

Ussal Pav Meera 2009

From daals to subzis, from Jhals to Jhols, I have tried many of the recipes.

From Old Friends & New - Bengal special Meera 2009

Kadhi, and that too, made the Gujarati way is a nice change from the everyday daals .....

Gujarati Series: Kadhi Cardamom 2007

Method 1. All daals and sprouts approximately measure up to 3/4 cup.

Archive 2009-06-01 Meera 2009

Tks for this yummy recipe, its got over used up 1/2C's of each daals,used ghee, got more flavor, richness!

Daal Tadka Meera 2009