Split Bengal Gram With Spinach And Mushroom


Today, I will be making a classy lentil-based dish which is perfect for both lunch & dinner. It is high in protein and tastes fantastic paired with rice or chapatis. It is an allrounder dish and has the perfect blend of taste and health. Here’s the recipe for Split Bengal Gram with Spinach and Mushroom. Enjoy!


  1. Split Bengal Gram – 250 gms.
  2. Spinach – 100 gms.
  3. Mushrooms(Cut into halves) – 6.
  4. Onion – 1.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Asafoetida – A pinch.
  11. Cumin Powder – 1 tsp.
  12. Green Chillies – 2.
  13. Tomato Puree – 1 tbsp.
  14. Garam Masala – 1 tsp.
  15. Vegetable Oil – 1 tbsp.


Step 1

Cut the spinach roughly. Finely chop the onion. Wash and cut the mushrooms into halves and blanch them in a saucepan. Now wash the daal and boil it with the chopped spinach, salt and turmeric powder in a pressure cooker. Shallow fry the mushrooms till lightly browned.


Step 2
Take a kadhai or a pan. Add the given amount of oil to it. Next, add the cumin and asafoetida and when it starts spluttering, add the finely chopped onion. Fry for one minute and then add the ginger-garlic paste.

Step 3
Now add the remaining masalas, salt, turmeric powder, red chilly powder, cumin powder and next add the tomato puree. Fry this for two minutes and lastly add the chopped green chilies and garam masala.

Step 4
Fry all again for three minutes and then add in the boiled daal and the shallow fried mushrooms. Add in water as needed to adjust the thickness of the dal. Garnish with chopped coriander and fresh cream.

Our   Split Bengal Gram with Spinach and Mushrooms is done. Serve it with hot chapatis, tortillas, steamed or fried rice and the like.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!





Sweet And Tangy Tuar Dal


Hello friends, today I’ll be sharing with you a simple recipe of a lentil that is made regularly in Indian kitchens and I have made it a bit sweet and a bit tangy. It’s simple and good. The recipe is as follows—


  1. Toor Dal – 250 gms.
  2. Turmeric Powder – 1/2 tsp.
  3. Salt – According to taste.
  4. Tamarind Paste – 1 tsp.
  5. Sugar or Sugar-free – 1 tsp.

For Tempering:-

  1. Cumin – 2 tsp.
  2. Dry Red Chillies – 2.
  3. Vegetable Oil – 2 tsp.

For Garnishing:-

  1. Fresh Cream – 1 tbsp.
  2. Fresh Green Coriander – A handful.


Step 1

Wash the toor dal. Take a wok and add 2 tsp of vegetable oil in it. Next, add 2 tsp of cumin along with 2 dry red chillies. Let them crackle.

Step 2 

Now add the washed toor dal and roast it for five minutes. Now add salt, turmeric powder and required amount of water and pressure cook it till done.

Step 3

When the dal is done take it out in a deep bottomed vessel and add the given amounts of tamarind paste and sugar or sugar-free. Cook it for two minutes and garnish with chopped coriander and fresh cream. The dal will have a sweet and tangy touch, just great.

Our Sweet And Tangy Tuar Dal is ready to be served. It can be best enjoyed with steamed rice, chapatis, and stir-fried veggies.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

Split Bengal Gram With Pumpkin


Hello and welcome dear friends once again. Today I’ll be sharing a lentil recipe made from split Bengal gram mixed with pumpkin. It is very healthy, is mildly spiced and tastier too. So let’s start—


  1. Split Bengal Gram – 300 gms.
  2. Pumpkin(cubed) – 1/2 of 1 whole.
  3. Onions – 1
  4. Dry Red Chilly(whole) -3
  5. Salt – According to taste.
  6. Turmeric Powder -1 tsp.
  7. Red Chilly Powder – 1 tsp.
  8. Bay Leaf -2.
  9. Asafoetida or hing- A pinch.
  10. Garam Masala – 1 tsp.
  11. Butter – 1 tbsp.
  12. Tomato Puree -1 tbsp.
  13. Cumin Powder -1 tsp.
  14. Cumin seeds(whole) -1 tsp.
  15. Coriander Leaves – For Garnish.
  16. Cashews and Raisins, Dry Coconut Flakes – Optional.


Step 1 

Scrape, wash and cut the pumpkin into small pieces and pressure cook the split Bengal gram with it adding a pinch of salt, turmeric powder and a clove of garlic to the cooker.

Step 2

Now heat a heavy bottomed pan adding some butter, cumin, bay leaf dry whole red chillies, asafoetida and some. Grind the onions to a paste.

Step 3 

Now when the butter melts add the onion paste, slight salt(as some has already been added to the chana dal while pressure cooking it), red chilly powder, tomato puree, cumin powder and saute it for five minutes.

Step 4

When the masalas get pinkish add the boiled dal with pumpkin and also add one tsp of garam masala. Mix everything well and cook it for five more minutes.

Step 5 

Mix some fresh cream in the dal.

Step 6

Garnish with freshly chopped coriander.

Note point – You can also add some cashews and raisins and dry coconut flakes if you like but it is just optional.

Our Split Bengal Gram With Pumpkin is ready.

Do try this recipe at home. Share your comments and feedbacks and clear out doubts if you have any. Have a great weekend everyone. Till then healthy cooking, happy living!!!