Dal Ka Paratha is a great (and heavy) breakfast item made out of left over Arhar dal (Toor dal) from last day. This can be served with coriander chutney or even tea. The Dal Ka Paratha Recipe is perfect for a different weekend breakfast giving bread-butter a break. This dish is really quick and easy and can be prepared even for dinner as well.
Pitha or Pithe in Bengali is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with milk pitha.
Moong dal with Papita (Papaya) is a different version of the moong dal recipe with added papaya (papita) to make it extra healthy and nutritious. The addition of papaya (papita) also renders a “vegetable” like taste to the dal making it more tasty with rice or even with chappati/roti. Add this item to the menu when you have other shahi veg dishes. This Moong dal with Papita (Papaya) Recipe is also very good as an “everyday” recipe.
Food Photography by Sudipta Shaw
Food Photography by Sudipta Shaw
Food Photography by Sudipta Shaw
Food Photography by Sudipta Shaw
Food Photography by Sudipta Shaw
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