Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Archive for the ‘Dals (Lentils) Recipes’ Category

Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.

Ingredients

Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices

Method

Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora

 

Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis

 

Bottlegourd Dalcha/Biryani Side Dish

Bottlegourd Dalcha

 Dalcha is Prepared in many ways,It is a stew with Meat,Vegetable and Lentils slightly spicy and Tangy.A perfect side dish for Biryani.And Sometimes done only with Brinjals and Bottle gourd with Chana dal too is a great tasting Dish.Now tried with only Bottle gourd with combination of ToorDal and Chana Dal….A delicious dish which goes well with even white rice and any fry.

Ingredients

Toor dal/Kandi pappu – 1/2 cup

Chana Dal/Pachhi senaga Pappu – 1cup

Bottle Gourd/Sorakai/Kaddu – Peeled and cut into semi circles – 1 big bowl

Onion – 1 large – chopped

Green chillies – 5

Curry leaves – 2 sprigs

Cinnamon/Dalchina Chakka – 2 ” piece

Ginger Garlic Paste – 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 3 tsps

Red chillies Dry – 2 slit

Tomatoes – 1 large sliced

Tamarind – small lemon size soak and squeeze juice and keep

Garam masala – 1/2 tsp

Fresh Coriander and Mint leaves – 1 cup chopped

Method

Step – 1

Wash and boil the dals together with a tsp of oil in a pressure cooker till done and keep.

Heat another pan and add oil,as it gets heated drop in the cinnamon piece,red chillies,stir and add chopped onion,green chillies,curry leaves and fry well.

Now add the ginger garlic paste and fry till slightly brown,then add the bottlegourd pieces and saute for 4-5 mins,and sprinkle the red chilli,turmeric,coriander powders and salt and combine well.

Add the chopped tomatoes and cover few mins on low ,as you can see oil coming off add 2 cups of water and cook till veggies are soft.

Now add the cooked and mashed dals to the pan along with the tamarind juice and bring to a boil.

Add garam masal and chopped fresh herbs and adjust the salt and any water to required consistency and simmer 3-4 mind and turn off heat.

The Tasty Biryani Side Dish Is Ready To Go..The fresh herbs gives this dish a unique flavour.

Serve with Chicken or Mutton Biryani or Any Rice Specials…

Spinach Dal (Palakura Pappu)

Spinach Dal

 

This green leaf vegetable Dal is so creamy and tasty when cooked with toor dal/split pigeon pea,and as always I cook this type of dals in two steps that is cooking dal first and then adding the greens or any vegetables to ensure that the veggies don’t lose their vitamins or minerals.

Ingredients

Toor/Tuvar Dal/Split pigeon pea/Kandi pappu – 1 cup

Oil – 1tsp

As step one,first wash the dal and add enough water and 1tsp of oil and pressure cook for about 10 mins or 4 whistles on med.Turn of heat and keep.

Meanwhile prepare the veggies.

Spinach – 1 bunch trim the edges and wash well,chop and keep,Use the stalks if tender.

Onion – 1 chopped

Tomato – 1 chopped

Green chilli – 4 chopped

Tamarind – small lemon size wash and keep

Garlic – 1 clove

Turmeric powder – 1/4 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

As step two,Open the lid of the pan and add all the above ingredients to the cooked dal and add another cup of water if needed and cook again with the lid and weight on for 5 min and turn off heat.

After releasing the pressure,mash well and finish with the tempering/talimpu.

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Garlic cloves – 3 crushed

Red chillies – 2 slit

Curry leaves – few

Onion – few slices

Heat oil and splutter mustard and fry all the remaining ingredients and add to the Spinach dal.

Serve with rice.

We can prepare Gongura,Thotakoora(Amaranths),Methi,Chukka Dals using these greens in the same method.

Methi Moong Dal (Menthikoora Pesara Pappu)

Methi Moong Dal

I have tried many combinations with the moong dal,like various vegetables and green leafy veggies all are good and this too is simple and tasty.we can add mango instead of tamarind to this dal if desired.

Ingredients

Moong Dal – 1 big cup Dry roast slightly and wash.

Methi/fenugreek leaves – 1 small bunch,pick leaves only

Green chilli – 2-3 chopped

Onion – 1 chopped

Tomato – 1 chopped

Tamarind – 1 marble size

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

For Temperng

Oil – 1tbsp

Mustard and cumin – 1/2 tsp together

Garlic – 2 pods crushed

Curry leaves – few

Red chillies 2 deseeded and slit

Method

Cook the roasted and washed mong dal in the pressure cooker along with all the ingredients and 3 cups of water for 7-8 mins and turn off heat.

Open the lid and add salt and mash well and keep.

Prepare tempering with the things by frying in oil and add to dal and mix.

Serve hot with white rice and desired vegetable fry ,fish fry or chicken fry for wholesome lunch.

Check recipes for tasty Fish or Chicken Fries in the Seafood or Chicken Categories in this Blog..Enjoy…

Methi Dal (Menthikoora Pappu)

 

Methi Dal

 

Ingredients

Toor dal/Split pigeon pea/Kandi pappu – 1 cup wash and soak

Oil – 1 tsp

Onion – 1 chopped

Tomato – 1 chopped

Green chilli – 2-3 chopped

Curry leaves – few

Methi leaves/Fenugreek leaves – 1 small bunch, pick Leaves

Tamarind – few small pieces

Turmeric powder – 1/6 tsp

Coriander powder Plain – 1/2 tsp

For tempering

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Garlic – 2 pods crushed

Red chilli – 2 slit

Curry leaves – few

Method

Place the washed and soaked dal in a pressure pan and add 4 cups of water and 1 tsp oil and boil(Pressure cook) 6 mins and turn of heat.

Now let the steam off and add all the other items and cook for another 5 mins ,add water if needed.

Add salt and mash well.

Prepare tempering and pour over the dal and combine.

Tasty methi dal is good to taste and healthy .

Mango Masoor Dal

 

Mango Masoor Dal

 

Ingredients

Masoor Dal (Red Dal) – 2 small cups wash and drain

Oil – 1 tbsp

Turmeric powder – 1/8 tsp

Red chilli powder -1/2 tsp

Coriander powder – 1/2 tsp

Water – 5 cups

Step – 1

Place all the above mentioned things in a vessel and cover cook till half done.

Step – 2. Prepare the other ingredients to add to the dal vessel.

Chopped ingredients for the Dal

 

Raw mango – 1 small wash,peel and chop discard the seed.

Tomato – 2 small chopped

Onion – 1 chopped

Garlic pod 1 sliced

Green chilli – 1 sliced and deseeded

Salt – as per taste

Curry leaves – few

Step – 3

Add all these ingredients to the dal boiling in the vessel and boil completely add little more water if needed.

When cooked well,mash with the back of a laddle and temper.

Step -4

For Tempering

Oil – 1 tbsp

Mustard – 1/4 tsp

Cumin – 1/4 tsp

Curry leaves – few

Red dry chilli – 2 deseeded and cut

Garlic – 2 pods crushed

Onion – a quarter sliced

Heat oil in a small pan splutter the seeds and fry all the ingredients and when brown pour over dal and mix.

Serve with Rice and any Vegetable fry  for lunch.

Lemon Dal

 

Lemon Dal

Ingredients

Toor dal (Split Pigeon pea) – 1 cup wash and soak
Onion – 1 small chopped
Green chili – 1 chopped
Oil – 2 tsps
Curry leaves – few
Mustard – 1/4 tsp
Red chilis (Dry) – 2 broken
Lemon – Juice of one small lemon
Salt – as per taste
Turmeric powder – 3 pinches

Method

Pressure cook the soaked dal with 4 cups of water,chopped onion,turmeric ,green chili and few drops of oil.

Mash dal and transfer into a bowl and add salt and lemon juice,mix well.Prepare tempering by frying mustard,curry leaves and red chilis in oil and pour over dal.

Serve hot with rice and pappad and pickle…

By Kezia mary.

Tag Cloud