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!!!





Split Bengal Gram Mini Kachoris With Chutney

Ingredients:-For the filling.

  1. Split Bengal Gram – 300 gms.
  2. Asafoetida – A pinch.
  3. Salt – According to taste.
  4. Red Chilly Powder – 1 tsp.
  5. Coriander Powder – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Dry Mango Powder – 1 tsp.
  8. Fennel Seed Powder -1 tsp.
  9. Raisin – According to need.

For the kachoris:-

  1. Wheat Flour-400gms.
  2. Water-As needed.
  3. Vegetable Oil – 2 tbsp.
  4. Baking Powder – 1 tsp.
  5. Salt – According to need.


DSC00998Step 1

To make the dough take the wheat flour in a big bowl and add 2 tbsp of vegetable oil to it. Next, add the baking powder and salt and using water knead it into a slightly stiff dough.

DSC00995Step 2

To make the filling take the split Bengal gram in a pressure cooker and cook it till half done. Take it out in a strainer and keep aside.

DSC00994Step 3

Now take a kadhai and add the vegetable oil to it. Add the cumin and when it browns add the asafoetida, a bit generously. Now add the salt, coriander powder, red chilly powder,garam masala, dry mango powder, fennel powder and fry it for two minutes. When it starts to change color, add the boiled but firm dal to it along with raisins and mix all well. Let it cool. You can add some coriander leaves but it is optional.

DSC01010Step 4

Now to make the kachoris make even sized balls out of the dough and round it up. Now make a hole in it and fill as much filling as can go inside it. Seal it up well. And to make them mini in size don’t use the rolling pin to flatten it, rather do so by your fingers and palm. Heat some vegetable oil well and then drop these kachoris in it and fry them till crisp and light browned. Take them out on a tissue paper. Drain out the extra oil.

Step 5

Our mini kachoris are now ready to serve. To do so place them on a plate and serve them with any chutney or dip of your choice, here I have done so using some dry mango powder or amchoor chutney and some coconut chutney.

Friends do try the recipe at home. Share your comments and feedback and 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!!!