Archive | Dals RSS feed for this section

Bottle Gourd Moong Dal

11 Aug

bottle_gourd_moong
Anapakaya Pesara Pappu.

Bottle gourd is chopped up and pressure cooked till soft. Moong dal is boiled in water and finished with bottle gourd and spices. Serve bottle gourd moong dal with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd Moong Dal .

Ingredients:

Moong Dal 1 Cup
Bottle Gourd 1/2 of Small One
Green Chiles 2 – 4
Lemon Juice 1 Tbsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Pressure cook bottle gourd with green chiles and few pinches of salt and with few splashes of water for 3 whistles.

Heat 3 cups of water in a sauce pot, add moong dal.
Let moong dal cook for around 15 minutes or until moong dal becomes translucent.
Stir in cooked bottle gourd, green chiles, turmeric powder and salt.
Boil till moong dal is cooked and bottle gourd absorbs the flavors.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Stir in lemon juice and serve bottle gourd moong dal with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.

Suggestions: You can also boil bottle gourd along with moong dal if you wish. Add bottle gourd around half way of cooking the moong dal.
Variations: Check other dal / dhal recipes here.
Other Names: Bottle Gourd in Yellow Lentils, Anapakaya Pesara Pappu.

Tamarind Leaves Masoor Dal

18 Jul

tamarind_leaves_masoor_dal
Chinta Chiguru Erra Kandi Pappu.

Masoor dal / red lentils are cooked in water till soft but not mushy along with dried tamarind leaves. Dal is finished with freshly fried whole spices. Serve tamarind leaves masoor dal with steamed rice or with roti.
Makes: around 3 Servings of Tamarind Leaves Masoor Dal.

Ingredients:

Red Lentils / Masoor Dal 1 Cup
Dried Tamarind Leaves 1/4 Cup
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash and keep aside dried tamarind leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for around 8 minutes, add the sliced green chiles.
Cook for few more minutes, add tamarind leaves and half a cup of water if required.
Cook for couple more minutes or until dal is translucent and leaves are cooked.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above tamarind leaves dal.
Add turmeric powder and salt and boil the tamarind leaves dal for a minute and remove from heat.
Serve tamarind leaves masoor dal with steamed rice or with roti.
Notes: Make sure not to overcook the masoor dal.

Suggestions: If tamarind leaves are not cooked well, put it back on heat, add water if required and cook till done.
Variations: You can also use fresh tamarind leaves in a similar way.
Other Names: Tamarind Leaves Masoor Dal, Chinta Chiguru Erra Kandi Pappu.

Bottle Gourd Tomato Dal

14 Jul

lauki_tomato_dal
Anapakaya Tomato Pappu.

Bottle gourd is peeled and chopped and pressure cooked along with tomato till soft. Toor dal is cooked and mixed with the cooked vegetables and spices. Serve bottle gourd tomato dal with steamed rice or with roti or chapati.
Makes: around 4 Servings of Bottle Gourd Tomato Dal.

Ingredients:

Toor Dal 1 Cup
Bottle Gourd 1/2 of Small One
Tomato 1
Green Chiles 3 – 4
Tamarind 1 inch Piece
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Garlic 2 Cloves
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, remove ends and chop bottle gourd into small cubes.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and thoroughly crush the garlic cloves.

Wash toor dal under fresh water to remove any dirt.
Pressure cook washed toor dal in 2 cups of water for 3 whistles or until cooked.
At the same time pressure cooked chopped bottle gourd, tomato, tamarind, half of green chiles in half a cup of water for 3 whistles.
Use two separate bowls to hold dal and vegetables but place them in same pressure cooker to speed up the cooking process.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and remaining green chiles.
Fry briefly and stir in cooked bottle gourd and tomato.
Fry for a minute, stir in turmeric powder and salt.
Add the cooked toor dal and half a cup of water.
Cook on low flame for around 8 minutes to let all the flavors develop.
Serve bottle gourd tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to cook the bottle gourd well.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering.
Variations: You can avoid tamarind and instead add a splash of lime at the end of cooking process.
Other Names: Bottle Gourd Tomato Dal, Anapakaya Tomato Pappu, Sorakaya Tomato Pappu.

Yellow Cucumber Dal

27 Jan

dosakaya_dal
Yellow Cucumber Dal.

Yellow cucumber is chopped up and cooked in oil along with whole spices. Toor dal is pressure cooked separately and added to the cucumber. Finally lemon juice is added to the cucumber dal just after removing from heat. Serve yellow cucumber dal with steamed rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Dal

Ingredients:

Raw Yellow Cucumber 1 Small
Toor Dal 1 1/2 Cups
Green Chiles 3 – 5
Lemon Juice 4 – 5 Tbsps
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends, discard seeds and chop lemon cucumber into small pieces.
Remove stems, wash and slice the green chiles.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water (if necessary).
Bring to boil and let it bubble for few minutes before removing from heat.
Stir in lemon juice and serve yellow cucumber dal with steamed rice or with roti.
Notes: Make sure yellow cucumber is cooked well.

Suggestions: Adjust lemon according to sourness of the yellow cucumber.
Variations: Check other dal recipes here.
Other Names: Yellow Cucumber Dal.

Bottle Gourd Methi Dal

30 Dec

anapakaya_menthikura_pappu
Bottle Gourd Methi Dal.

For bottle gourd methi dal, bottle gourd is peeled, chopped up and is cooked in oil along with spices and green chiles. Finally chopped fenugreek leaves are added to the bottle gourd before adding the cooked toor dal. Serve bottle gourd methi dal over plain steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd Methi Dal.

Ingredients:

Bottle Gourd 1/2 of Small One
Toor Dal 1 Cup
Fenugreek Leaves 1 1/4 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal with fresh water and pressure cook in 2 cups of water for 3 whistles.
Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Wash and separate the fenugreek leaves.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add bottle gourd.
Add few splashes of water (if required) and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Add fenugreek leaves in the middle of the pan and cook for a minute or two.
When fenugreek leaves wilt, add cooked toor dal, half a cup of water, turmeric powder and salt.
Bring the mixture to a bubble and cook for few minutes before removing from heat.
Stir in lemon juice and serve bottle gourd methi dal over plain steamed rice and a dollop of ghee.
Notes: Make sure bottle gourd is cooked well before adding to the dal.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till its done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water before adding to the spices.
Variations: A few pinches of red chili powder can also be added if desired. Check out other bottle gourd recipes here.
Other Names: Bottle Gourd Methi Dal.