Tag Archives: Masoor Dal

Tomato Spinach Dal

14 May

tomato_spinach_dal
Tomato Spinach Dal.

Masoor dal is boiled in a sauce pot along with chopped tomato. When the tomato is soft and dal is transparent, cooked spinach is added and is seasoned with spices. Serve tomato spinach dal with steamed rice or with roti.
Makes: around 4 Servings of Tomato Spinach Dal .

Ingredients:

Spinach 1 1/2 Cups Packed
Tomato 1
Green Chiles 2
Turmeric Powder 1/4 tsp
Masoor Dal 1 Cup
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop spinach leaves.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.

Refresh masoor dal with water.
Bring to boil 2 1/2 cups of water, add masoor dal.
Boil till masoor dal just turns transparent, add chopped tomato, green chiles and turmeric powder.
Boil till tomato turns soft and season the dal with salt.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add spinach leaves.
Fry till spinach wilts, remove from heat and add to the masoor dal pot.
Boil for around 5 minutes and remove from heat.
Serve tomato spinach dal with steamed rice or with roti.
Notes: Make sure to cook the spinach leaves well.

Suggestions: If dal is not cooked well, add water if required and cook till done.
Variations: You can also add spinach along with tomato and boil with the dal.
Other Names: Tomato Spinach Dal.

Delicious Tomato Rasam

9 Mar

tomato_rasam
Tomato Rasam.

Masoor dal / red lentils are boiled in water. Tomato is crushed and added to the dal along with spices and tamarind. The tomato rasam is boiled for good 10 minutes and tempered with spices. This is fast, simple version of delicious tomato rasam.
Makes: around 4 Servings of Delicious Tomato Rasam.

Ingredients:

Tomato 1 Medium
Masoor Dal 1/8 Cup
Coriander Seeds 1 Tbsp
Tamarind 1 1/2 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Crush the tomato with few pinches of salt into small pieces using a pestle.
Alternatively, use fingers to crush the tomato into small pieces.
Coarsely crush the coriander seeds with help of a pestle.
Peel and crush the garlic clove.
Wash, clean and roughly chop the cilantro leaves.

Bring to boil 2 cups of water, add washed masoor dal / red lentils and turmeric powder.
Boil till masoor dal turns translucent but orange.
Then stir in around one cup of water, crushed tomato, garlic and boil till tomato turns little soft.
Add tamarind, crushed coriander seeds, curry leaves and salt.
Simmer for around 5 mintues or until the rasam thickens a bit.

Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, remove from heat.
Add the tempering to the tomato rasam and give the rasam a boil.
Remove rasam from heat, stir in cilantro and cover.
Serve delicious tomato rasam with steamed rice or as a soup.
Notes: Make sure dal is cooked well.

Suggestions: Adjust the consistency of rasam with water. Add more masoor dal for thicker dal rasam.
Variations: Alternatively add cooked toor dal once the tomato is soft instead of masoor dal. Masoor dal takes less time to soften.
Other Names: Delicious Tomato Rasam, Tomato Charu.

Eggplant Tomato Dal

19 Feb

vankaya_tomato_pappu
Vankaya Tomato Pappu.

Oil is tempered with South Indian style spices. Indian eggplants / brinjals are chopped up and cooked in tempered oil along with tomato and tamarind. Then the cooked masoor dal is added to the eggplants and boiled for few minutes before serving eggplant tomato dal with steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant Tomato Dal.

Ingredients:

Red Lentils Split / Masoor Dal 1 Cup
Baby Eggplants 3
Tomato 1 Large
Green Chiles 3 – 4
Tamarind 1 inch Piece
Turmeric Powder a big pinch
Red Chile Powder 1/4 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
Garlic 1 Clove
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash masoor dal under fresh water to remove any dirt.
Boil masoor dal in 2 cups of water and turmeric powder for around 15 – 20 minutes or until masoor dal is cooked and is transparent.

Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and slice the garlic.
Soak tamarind in quarter cup of water and extract all the juice.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, red chile powder and salt.
Fry briefly and stir in chopped tomato and tamarind extract.
Cook till tomato and eggplant is soft.
Then stir in cooked masoor dal and adjust the salt if necessary.
Cook on low flame for around 5 minutes to let all the flavors develop.
Serve eggplant tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to dal during boiling stage for more heat.
Variations: If the masoor dal is cooked in a pressure cooker, make sure to not overcook the dal.
Other Names: Eggplant Tomato Dal, Vankaya Tomato Pappu.

Bottle Gourd in Red Lentils

28 Dec

bottle_gourd_masoor
Anapakaya Erra Kandulu Pappu.

Red lentils are used here which cook relatively fast when compared with other lentils. Bottle gourd is chopped up and cooked along with red lentils, green chiles and tamarind. When the dal and bottle gourd is cooked well, its finished by tempering with spices. Serve bottle gourd in red lentils with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd in Red Lentils .

Ingredients:

Red Lentils / Masoor Dal 1 1/2 Cups
Bottle Gourd 1/2 of Small One
Green Chiles 2 – 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
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak tamarind in few tbsps of hot water and remove any veins and seeds.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Wash and finely chop the cilantro leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for 5 – 10 minutes, stir in chopped bottle gourd, green chiles, tamarind, turmeric powder and salt.
Boil till masoor dal turns yellow and bottle gourd becomes soft but not mushy.

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.
Garnish with cilantro and serve bottle gourd in red lentils 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 separately and add to the boiled red lentils.
Variations: Check other dal / dhal recipes here.
Other Names: Bottle Gourd in Red Lentils, Anapakaya Erra Kandulu Pappu.

Whole Masoor Dal

19 Aug

whole_masoor_dal
Erra Kandulu Pappu.

Whole masoor is washed and pressure cooked till it turns soft but not mushy. Chopped tomatoes are cooked in tempered oil till soft and the masoor is slowly cooked along with the tomatoes. Sabut masoor dal can be served with steamed rice or with roti.
Makes: around 3 Servings of Whole Masoor Dal.

Ingredients:

Whole Masoor 1 Cup
Tomatoes 2 Medium
Garlic 5 Cloves
Green Chiles 4
Red Chile Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash whole masoor dal under fresh water to remove any traces of dirt.
Wash and finely chop the tomatoes.
Remove stems, wash and slice the green chiles.
Peel and thickly slice the garlic cloves.

Place washed whole masoor dal in a vessel and pour 2 cups of water.
Pressure cook the dal for 3 whistles or until dal turns soft but not mushy.
Alternatively, boil in around 3 cups of water till the masoor is soft but whole (around 50 minutes).

Heat oil in a deep pot, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add green chiles and tomatoes.
Fry till tomatoes turn soft and kind of mushy.
Then stir in cooked whole masoor dal, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 – 10 minutes for all flavors to combine.
Serve whole masoor dal with steamed rice and a crispy papad.
Notes: Make sure to cook the dal right.

Suggestions: If the masoor dal is not cooked properly, add a cup or so of water and boil till soft. You can also mashup the dal a little for much thicker consistency when served with roti. Adjust the consistency of the dal with water.
Variations: Also garnish with chopped cilantro if desired. Soaking the whole lentils reduces the cooking time a bit.
Other Names: Whole Masoor Dal, Sabut Masoor Dal, Whole Lentils Dal.