Category Archives: Lentils / Daals

Healthy Vegan Puda/Pancakes

Healthy Vegan Pancake

Healthy Vegan Pancake

Vegan Vegetable Pancake

This recipe is a quick fix for my lunch and daily portion of protein.

Recently  I joined a LEAF program  in our community. I was very impressed with volunteers and their effort to help other people  to live healthy lifestyle by watching their food habits. They highly recommend vegan recipes.

Hence I was motivated to come up with my  vegan version of Beans- dals pancake which are fulfilling, refreshing, and tasty.


  • 1/2 cup rice
  • 1/2 cup moong dal
  • 1/2 cup lentils
  • 1/2 cup channa dal or besan
  • 1/2 cup matepa split beans
  • 1 small onion
  • 1 small tomato
  • 2 cloves garlic
  • 1 small ginger
  • 1 small chili pepper
  • 1 cup frozen spinach/kale
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp oil (to make crispy)

How to make vegetable pancake

1. Generously wash the rice, moomg dal, lentils, channa dal, and matepa split beans. Check for  stones in dals. Soak almost 4 hours in warm water in a deep bowl.

2. Grind  coarse all the soaked dals and spinach, onion,  chili pepper, garlic, ginger and tomatoes. Add salt, turmeric. Set aside. The consistency of the batter should be like pancake batter.

vegetable pancake batter

3. Drizzle a teaspoon of the oil into a medium size nonstick skillet heat over a medium heat. Halfway through (almost after 45 seconds), pour in a ladleful of batter and quickly spread it evenly so it is

about 6 inches in diameter. Caution should be taken not to overheat skillet.

puda on skillet

4. Let the pancake cook for 2-3 minutes till it turns opaque and loses its glossy looks. Turn the pancake over and cook the second side till it turns into golden brown color (usually about a minute).

5. Repeat steps 3-4 to make more pancakes. Serve warm with sweet and spicy sauces. Puda tastes great with cilantro and tamarin chutney.


  •  Most popular variation is besan (chickpea flour) puda with onion, tomatoes, and chilis. Just whisk flour, add seasoning and spices and batter is ready.
  • Times to time for variation I add shredded cabbage ,carrots, zucchini or any other vegetable that you like.
  • Bob’s Red Mill makes a chickpea flour that is readily available in supermarkets, which saves hassle of soaking dals.
  • If you do not use all the batter, you can refrigerate it up to three days.
  • If you have made all the pancakes, you can reheat  them in the microwave, wrapped in slightly damp paper towels, for 30 seconds.


Cabbage/Carrot Puda

Cabbage/Carrot Puda

Chickpea Flour Puda

Chickpea Flour Puda


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How To Make Smoky Split Chickpea/Chana Dal

Chana dal is also known as bengal gram dal. Dals are the staples in Indian meals. It is very inexpensive and easy to cook once you get the hands on.

Split chick pea dal

Dals is a easy way of infusing proteins, fiber and body building nutrients in vegetarian/vegan diets.

Cooking time 40 minutes   Easy Vegan  Gluten Free  Serves 6


  • 1 cup split chickpea/chana dal
  • 1 medium tomato
  • 1 tsp salt
  • 1/4 tsp ground turmeric
  • 2 pc dried red chilies/cayenne
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp oil/ghee optional
  • 2 tbsp finely chopped cilantro
  •  How to prepare:

1. Place the split chickpea in medium size sauce pan. Wash them thoroughly  3 or 4 times till water runs clear.  Add 4 cup water to the pan and let it boil over medium high heat. Scoop out and discard any foam as the peas come to a boil.

Discard foam on top

2. Let the dal cook for 20 minutes  till it is tender to touch. Add salt.

3. Heat a skillet over a medium high heat. Add oil to the skillet. Add red chilies, coriander and cumin. Toast the spices shaking the skillet every few seconds, until the chilies are blacken and smell smoky hot and the seeds turn reddish brown and smell incredibly aromatic for 1 to 2 minutes.

Roast spices

4. Transfer the spice mixture to a blender add tomato. Make it a puree to a smooth brown paste


5. Add the tomato and spice mixture to the cooked peas. Increase the heat to medium high heat and let dal boil vigorously uncovered, stirring occasionally until the smoky flavors mingle and sauce thickens . It can take up to 10 minutes or more.

6. Garnish with chopped cilantro. Serve with roti or rice it equally taste good.

Split chick peas can be cooked in different ways. Some of the varieties include split chick pea with coconut chutney , Healthy vegan puda/pancakes , Khandvi dahiwadi chick pea flour rolls to name a few.


The yellow split peas that are available here is different from the ones in India. The ones in India are from a variety of garbanzo beans that have a dark brown skin. When a skin is removed and the grain split in half is called split chickpea chana dal.

I usually try to soak before cooking at least for an hour or two. So it speeds up the process while cooking.

It is Yummm and honestly healthy!


How To Make Split Mung Dal Spicy – Tadka Dal

Indian legumes/lentils are best source of plant protein for vegans/vegetarians.  This staple dish from India is easy to make with little planning.

It is not only satisfying but heart healthy and very low in glycemic index. I am sure you will enjoy this recipe as I do.

Split Mung dal Tadka


  • 1 cup split mung Dal
  • 3 cup water
  • 1/2 tsp cumin seeds
  • 1 tbsp coriander-cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp hing asafetida
  • 2 tbsp  canola oil or ghee/unsalted butter
  • 1 medium tomato chopped finely
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 chili seeded /diced
  • 1 tsp salt to taste
  • 1/2 tsp lemon juice
  • 1 small piece of ginger crushed/chopped
  • Few curry leaves optional
  • Few red whole chili
  • 1 tsp cumin
  • chopped cilantro to garnish

How to prepare:

1. Wash Dal thoroughly three or four times till the water, upon rinsing the dal remains clear. Soak the Dal for an hour.
2. Add water to the Dal and bring to a boil over high heat. Lower the heat and let it cook
for 10-15 minutes.
3. In a separate pan heat the oil over medium high heat. Add cumin seeds, add onion and garlic,tomatoes and all the spices.
4. Saute it for couple of  minutes s. Add salt and lemon juice. Let it cook for another 4-5 minutes until the flavors mingle and sauce thickens.
Garnish it with cilantro. Enjoy dal over the a bed of steamed rice. Dals can be great as a soup with a wedges of  flat bread.


Dal is sometimes made with whole beans or lentils, or dried peas  popularly known as legumes.  The texture  of dal can be adjusted to your preference, and made quite thin and soupy or very thick like almost pate’  spread.

Basic spices makes any lentil and legumes taste it very good. It provides nutrition quick fix , easy to make and
plus it provides complex carbohydrates. Enjoy! Feel free to let me know How Your dal turnout!

Split Chick Pea With Coconut Chutney

Split Chick pea with coconut chutney

Originally this recipe is from south India. This chutney is popular with dosa, idli and mendu vada and many more dishes. In South India  where coconut is very easily available and very refreshing to taste.

I am huge fan of this special chutney because it incorporates fiber, nutrition and protein. It has all the key ingredients to make this perfect healthy recipe!

 Prep time : 15 minutes       Serves :4         Very easy    Vegan,  Gluten free


1/2 cup channa dal or ready roasted channa dal /Dalia
1 cup grated coconut
1 teaspoon salt
1 fresh piece ginger
1 fresh chili
1 teaspoon fresh lemon juice
1 small bunch cilantro leaves
1 teaspoon cumin seeds

split chickpea/coconut chutney

  • For tempering;
  • 1/2 tsp. udad dal
  • 1/2 mustard seeds
  • 1 tsp. oil for garnish
  • Red whole chili optional
  • Few curry leaves

How to make:

1.Roast dal over medium heat for about 4 minutes till golden brown. Add 2 cup water. Soak for 2 hours.

IMG_433961938 (3)

Roasting channa dal

2. Mix the entire ingredient in a blender. Add water if needed. Blend it for 3 to 4 minutes. Transfer into a bowl.

 For Tempering:

  1.  Heat the oil in a small pan. Add mustard seeds and urad dal in hot oil. It will start to pop up. Add chili and curry leaves.(optional)
  2. Garnish the mixture with hot oil.
  3. Enjoy with your dosa and Idli!
  4. How do you like the taste? Let me know in your comments!

Ridge gourd -Turia with split mung Dal

This a basic easy recipe for the healthy meal. It is easy and quick and fulfilling.


3-4  cups of washed,cubed turia or ridge gourd,
 1 cup split moong dal aka green gram washed and soaked  for two hours  
1 tsp lemon juice or you may use diced tomatoes
2 tbsp ground coriander (dhaniya powder) and cumin (Jeera) powder
1/4 tsp turmeric powder
1/2 tsp red chili powder or cayenne pepper 
2 tbsp oil
1 tsp fresh cut ground ginger
1 tsp green chili diced or paste or Cayenne pepper
salt to taste

In a saucepan on medium heat add oil. 
Add cut turia and saute for two minutes.
Add soaked mung dal and stir.
Once it starts sizzling add all the spices (except lemon juice or tomatoes) and half a cup of water.
Mix it well. cover and let it cook for 3-4 minutes.
Stir occasionally.
Check to see if dal is cooked  by pressing a kernel between your thumb and forefingers.Once it is cooked dal will change color.
 Add lemon juice or cut tomatoes.

Tips: this recipe can be done as a semi liquid by adding a little more than 1/2 cup water and cook for 3-4 minutes more.

Enjoy with indian bread ( roti), Pita Bread, Tortilla, and rice.

Prep time: 5 minutes
cooking time:  10-12 minutes
Serves:  3-4
Level: very easy recipe
Recipe type: AO = Anti-Oxidant ,
 DF = Dairy Free
,GF = Gluten Free,
HF = High Fiber,
 HP = High Protein,
 J = Jain,
 LS = Low Sugar
 V = Vegan

Five Lentil Mix – Panch Dal

Five Lentil Dal

This is a mixture of all dals/lentils.  You may use any five you like.

Preparation Time: 30 Minutes
Serves: 4-6
Recipe Type: Jain, Vegan, High Protein. Gluten Free


1/4 Cup Chana Dal
1/4 Cup Split Green Mung Dal
1/4 Cup Tuvar Dal or Split Pigeon Peas
1/4 Cup Urad Dal or Split Matepa Beans
1/4 Cup Split Masur Dal, red in color
2    TBsp Clear Butter or Oil (for Vegan)
2    Medium Tomatoes, cut
4-6 Cups Water or as needed
Salt to taste
1    Tsp Turmeric
2    TBsp Coriander & Cumin Powder
2-3 Cloves
2-3 Sticks Cinnamon Sticks
1    Small Ginger, shredded or Paste
1    Small Green Chili, chopped
Few Leaves Curry (optional)
1    TBsp Lemon Juice
1/4 Tsp Chili Powder
1/4 Tsp Cumin Seeds
1/2 Cup Onion
2    Cloves Garlic


  1. Mix all of the Dals.
  2. Rinse all of the dals thoroughly 3-4 times. 
  3. Soak for at least one hour.
  4. If you cook with a pressure cooker, time it for two whistles otherwise bring to a boil and let it cook for ten minutes until dals are tender and cooked.
  5. Heat the oil or ghee in a separate pan. Add Cinnamon stick, cloves and cumin seeds.
  6. Let it sizzle it for few seconds. Add onion, garlic, spices and then tomatoes.
  7. Add all of the spices, add boiled dal.
  8. Add lemon juice and let it simmer for a couple of minutes, stirring frequently so it does not stick to the bottom on very low heat.  (This dal has a tendency to stick to the bottom of the pan)
  9. Garnish with chopped cilantro.
  10. Enjoy!
  • Less water is needed if a pressure cooker is used. 
  • Use 1 cup of lentils for every 2 cups of water. 
  • If you add water, make sure it is hot water.
  • This dal is very famous in state of Gujarat, India.
  • Easy and tasty preparation for wholesome Protein.

Nutrition Facts are for Entire Recipe.
Divide by 4-6 for Single Serving

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Dal Baati

Guest Blogger: Sveta Shah

This is a traditional dish from the state of Rajasthan in India, filled with richness and aroma and has a special flavor which is not available everywhere in the country.  Rajasthani cuisine is incomplete without the mention of the delicious Dal – Baati (Lentils with Thick Indian Bread made from whole wheat flour).

Ingredients for Baati / Flour Dumplings:

2    Cups Wheat Flour
1/2 Cup Melted Ghee or Clarified Butter (read below)
2    Tsp Ajwain
Salt to taste
Warm Water to make Dough
4    Quarts Boiling Water
Small Bowl Melted Ghee for dipping the Baatis once baked

Ingredients for Dal / Lentil Chili:

1/2 Cup Tuvar Dal also called Arhar Dal (split pea lentils)
1/2 Cup Split Moong Dal with the skin (green color)
1/2 Cup Split Urad Dal (Split Matepa Beans – white color)
1/2 Cup Chana Dal / Bengal Gram Dal
6    Cups Water
1/2 Tsp Haldi (turmeric powder)
2    Tsp Red Chilli Powder
1    TBsp Lemon Juice
Salt to taste
Ingredients for Tarka or Tempering:

2    TBsp Pure Ghee or Clarified Butter (read below)
Pinch Hing (Astofedia)
1    Tsp Cumin seeds or jJera
1    Tsp Grated Ginger
1/4 Tsp Red Chilli Powder

  1. Wash, soak (in warm water for atleast 1 hour) and cook dal with 6 cups of water and turmeric powder in a pressure cooker.
  2. While dal is soaking you can make baatis.
  3. Put a pot (4 quarts) of water to boil on a stove on medium heat. The water should be very hot (boiling) before you add baatis to cook.
  4. Mix all of the ingredients in a bowl or food processor with warm water as required. Dough should be of a firm consistency.
  5. Divide the dough into equal portions like donuts.
  6. When the water starts boiling, add the baatis one by one.
  7. Let them cook for 10 – 15 minutes.  You will see that they will rise to the surface as they cook. This means the dough is cooked.
  8. Scoop them out and place them on a plate. Save the remaining boiling water / broth.
  9. Pre-heat the oven to warm.  Place the baatis on a baking tray / aluminium foil.
  10. Once the oven is heated, place the baking tray in the oven and turn the setting to Broil.
  11. Let it broil until the color changes from light brown to pinkish brown.
  12. Flip the baatis every 10 minutes, making sure they are done on both sides.
  13. Remove the baatis from the oven and dip them in melted ghee and remove them immediately and place them on a serving dish.
  14. While the baatis are broiling, pressure cook the dal.
  15. Use a hand blender to mix the dal for it should be of a stew-like consistency. Strain and add the saved broth from the cooked baatis.
  16. Tempering or Tarka the dal by placing the ghee in a ladle on medium heat.  When ghee is warm, add jeera. When jeera starts spluttering, add the rest of the ingredients and add it quickly to the dal.
  17. Bring the dal to a boil, add all the remaining dal ingredients. Let it boil for 10 minutes on medium heat and once it is done, cover it with a lid to infuse the flavours.
Serving tips:
  • Crumble the individual baatis into small pieces (1/2 inch approx.) and place them in a bowl and pour hot dal on it. Add a little ghee and a drop of freshly squeezed lemon juice .
  • Garnish it with chopped cilantro / corriander leaves if desired.
  • Enjoy your dal baati!
Serving Size is 1/20th of Recipe.
Clarified Butter and Ghee

For centuries, clarified butter has had enormous cultural influence around the globe. Making clarified butter involves slowly heating unsalted butter to 212°F (100°C) and letting it boil until the water vaporizes. Once the bubbling stops, three layers remain: whey protein, liquid fat, and casein particles. Once you remove the skin of whey protein, you can pour off the fat, which is the clarified butter.
For smaller quantities of clarified butter, use a heavy saucepan and watch for the telltale signs of clarification (white, and then brown specks at the bottom of the pan). Remove the pan from the heat, and set into a cold-water bath for a few seconds. Skim off the top layer, or strain the contents of the pan through a triple layer of cheesecloth or a coffee filter.
Clarified butter is perfect for frying over high heat, since the components that cause butter to scorch – protein and casein – have been removed. Regular butter can be used, though, for frying proteins over medium heat. In fact, the buttery flavor of the caramelized milk proteins will stick to the meat, and the fat can be poured off.
If you’re frying breaded foods, make sure to use fine, fresh breadcrumbs and sauté using clarified butter. The result is extremely flavorful, but without the greasiness of breaded foods fried in oil.

Ghee is the name for anhydrous butter fat in India, where it is prepared in large quantities; it is commonly mixed with the milk fat of the water-buffalo. The full name is usli ghee, and the spelling ghi is sometimes used, or in sanskrit ghrta. Ghee is the chief form of cooking oil in many Indian regional cuisines; it is also used medicinally and plays a part in some Hindu religious ceremonies. [Read more on ghee in India.]Samna (also samnehsamn) is the name for butter fat in Egypt and elsewhere in the Middle East, where it is also prepared in large quantities; it is commonly mixed with the milk fats of sheep and goats. It turns up in North Africa as sman, sometimes flavored with herbs, or spiced, or aged. Ethiopia also has a spiced version,nit’r k’ibe. [Read more on smen.]
The butter is melted and the simmered long enough to boil off all the water, during which time it takes on a buttery taste. It is used especially, but not exclusively, for cooking meat, and it is essential for many Indian dishes. Ghee is the clear butter fat. By removing the albuminous curd and water that favor the growth of organisms promoting rancidity, anhydrous butter fat does not become rancid as readily as butter and can be stored unrefrigerated for several months.
Here is an example recipe:
Ghee is produced as follows. Butter made from cow’s milk is melted over a slow fire and then heated slowly until the separated water boils off. The vessel holding the butter is then allowed to cool; semifluid, clear butterfat, which makes the finest ghee, rises to the top of the melted butter and may be poured off, leaving the curd (precipitated protein) at the bottom of the vessel. The curd, which still contains 50 percent or more butterfat, may be reworked with the addition of peanut oil or buffalo milk fat to make inferior grades of ghee.
A significant portion of Indian ghee is made from buffalo butter, but only ghee made from cow’s butter has any religious or medical significance among Hindus. Early Sanskrit writings attributed many medicinal qualities to ghee, such as improving the voice and sight and increasing longevity. Ghee is used in almost every one of the numerous religious ceremonies that Hindus observe at different points in their lives, including birth, initiation into manhood, wedding sacrifices, and gift-giving at death. Images of the gods are washed in ghee, and it is frequently used to light holy lamps or is thrown upon an altar fire in sacrifice.

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Spicy Mung Beans

Mung beans are the perfect healthy vegetarian protein. They are light on the stomach and have great nutritional value.   Read more about the health benefits of Mung Beans at the end of the recipe.

Preparation Time: 30 Minutes
Serves: 4


2 Cups Mung Beans
2 TBsp Canola Oil
5 Cups Water
1 TBsp Cumin/Coriander Powder
Salt to Taste
Pinch Astofedia
1 Tsp Red Chili Powder
1/2 Tsp Turmeric
4-5 Pieces Kokam or Lemon Juice & Dried Mango Pieces
Ginger, chopped or Paste
Tomato, chopped
Cilantro to Garnish


  1. The best way to make lentil beans is to use a pressure cooker.
  2. Wash mung beans thoroughly 2-3 times in luke warm water.
  3. If you have a pressure cooker, you can use it to boil the beans.
  4. Cook beans for 15-20 minutes until they are tender. It may be necessary to add more water.
  5. In a small frying pan, heat the oil. 
  6. Add spices and boiled mung beans.
  7. Add all of the remaining spices, lemon juice and tomato.
  8. Let it simmer in for 5 minutes on low heat.


  • When washing mung beans you can add few Fenugreek seeds.

Nutrition Facts for 1/4 Serving Size.

Health & Nutrition Benefits Of Eating Green Beans 
  • Mung bean sprouts contain rich quantities of Vitamin A, B, C and E. They are also known to be an excellent source of many minerals, such as calcium, iron and potassium.
  • The bean is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
  • The high fiber content of mung beans yields complex carbohydrates, which aid digestion. Complex carbs are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level. Those who suffer from diabetes or high cholesterol are recommended frequent consumption of mung bean.
  • In Chinese medicine, mung bean sprouts are considered as a cooling food, containing anti-cancer properties. Herbalists use them for all hot, inflammatory conditions, ranging from systematic infections to heat stroke and even hypertension.

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Dal Dhokli – Pea Soup with Whole Wheat Pasta

Watch Video: “Preparing Dal Dhokli” & on Youtube!

Dal Dhokli is as popular a Gujarati dish as pizza is to Italians. It has a medley of different tastes from sweet and sour to spicy and tangy. This recipe is an entire meal in one dish just like pizza. Dal Dhokli is always a popular dish served for Sunday lunch.  It is interesting for my readers to know that in the city of Ahmadabad in Gujarat, the people will just go to famous restaurants just to have Dal. Gujarati people are fond of eating different foods. They are well known for for their taste buds. This plain Dal is a staple meal for all Indian households.

This recipe is full of protein and high in nutrition values. It is a vegan Jain recipe and is easy to cook once you have the hang of it.  It is satisfying and very much a comfort food. I am sure you will enjoy it as I do.

V, J

This is another version of Dhokli.

Same Pasta with long beans  and it is yummy.!

Recipe Type: Vegan, Jain
Preparation Time: 10 mi

Cooking Time: 35 minutes
Serves: 4-6
Difficulty Level: Medium

Utensils needed:

  • Rolling pin
  • Cutting board or Rolling board
  • Knife
  • Pressure Cooker (optional)

Ingredients for the Dal:

1 Cup Toovar Dal or Arhar Dal (Split Pigeon Peas)
1 Tsp Salt
Few Curry Leaves
1 Tsp Ginger Paste (optional)
2 Tsp Coriander & Cumin Powder
1/4 Tsp Turmeric Powder
3-4 Tsp Jagri or Molasses or Sugar
1/4 Tsp Red Chili Powder
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
2 Small Cinnamon Sticks
2 Small Cloves
1-2 Small Whole Red Chili (optional, may be too spicy)
Pinch Astofedia
1 Tomato, cubed
2 Tsp Lemon juice or Kokam 3-4 PC
2 TBsp Raw Peanuts, Cashews piece & Raisins (optional)
1/2 Cup Green Frozen Peas (optional)
2 TBsp Oil

Ingredients for the Dough:

1 Cup Whole Wheat Flour
1 Cup Water
2 TBsp Ground Flax Seeds
1 Tsp Salt
1/4 Tsp Red Chili Powder
1/4 Tsp Turmeric
2 TBsp Flour to Roll
Garnish Coconut Flakes
Garnish Cilantro, chopped


  1. Wash Dal thoroughly and if you have a pressure cooker, cook Dal until it’s done. Otherwise, in a 3 quart sauce pan, boil Dal for 30 minutes on medium heat with 5-6 glasses of water until it is completely cooked.
  2. Use a hand blender and liquefy the Dal.
  3. In a bowl, mix the spices and flax seeds and make a soft dough so it is easy to roll.
  4. Make equal portions of 5-6 rolls. Now it is ready to roll. (Photo above.)
  5. In a 3 quart sauce pan on medium heat, heat the oil and add mustard seeds, cumin seeds, cinnamon sticks, cloves and a whole red chili pepper.
  6. As it starts popping, add a pinch of astofedia and pour in liquefied Dal and almost 4 cups of water.
  7. Let it boil. Once it has boiled, keep 1 cup of the boiled dal aside. (Dhokli tends to absorb water, so this way at a later time one cup of Dal can be added.)
  8. Use a rolling pin to roll out all of the balls and make a tortilla shape. Roll all of them with the help of powder and sprinkle flour in between the tortillas. Set them aside.
  9. While Dal is boiling, cut tortillas with a knife into pieces measuring 2 inches by 2 inches.
  10. Add piece by piece into the boiling Dal. Use all of the rolled tortillas.
  11. As the Dal with pasta is boiling, add jagri or sugar, salt, chili powder, coriander and cumin powder, lemon juice and turmeric.
  12. Now you can also add optional items like peanuts or cashews, raisins and/or frozen peas.
  13. Garnish with ground coconut flakes and chopped cilantro leaves.


  • Dhokli can be enjoyed as one meal and it can be eaten with rice and papadum.
  • It can be garnish with a ripe banana cut into small pieces or with pickles.
  • Most of my friends enjoy it with olive oil infused with red chilis.



Nutrition Facts are for approximately half a serving.
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Natural Benefits and Curative Properties of Split Pigeon Pea

The pigeon pea is easily digested and therefore suitable for invalids. It has many medicinal properties. It relieves inflammation of internal organs. However, excessive use of pigeon pea causes hyper acidity and wind in the intestines. Therefore, it is forbidden in gastric ulcer and heart disease

  • Baldness: A fine paste made of this pulse is highly useful in bald patches. It should be applied regularly.
  • Jaundice: The expressed juice of the leaves given, with a little salt, is highly beneficial in the treatment of jaundice. 60ml of this juice should be taken daily in this condition.
  • Checking Breast Milk Secretion: The pulse and leaves ground into a paste, warmed and applied over the mamma, has the effect of checking the secretion of breast milk.
  • Inflammation: The leaves of the plant are effective in all inflammatory conditions. A poultice made with the seeds will also reduce swelling.
  • Piles: Paste of the leaves, mixed with a teaspoonful of paste of neem leaves, is highly beneficial in the treatment of piles and itching in the anus. It should be taken once daily for a week.