Tag Archives: Toor Dal

Raw Tamarind Dal

2 Jan

raw_tamarind_dal
Pacchi Chintakaya Pappu.

Raw tamarind is pressure cooked and the pulp is extracted. Toor dal is pressure cooked and finished with extracted tamarind pulp. Serve raw tamarind dal with steamed rice or with roti.
Makes: around 4 Servings of Raw Tamarind Dal.

Ingredients:

Toor Dal 1 Cup
Raw Tamarind 15 app.
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, soak the raw tamarind in little water and pressure cook for 3 whistles.
Peel the cooked tamarind and discard the peel.
Squeeze the inside pulp and extract all the juice discarding any veins and seeds (around 1/3 Cup).

Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in extracted raw tamarind pulp, cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve raw tamarind dal with steamed rice or with roti.
Notes: Make sure to cook the raw tamarind well for easy peeling

Suggestions: Adjust raw tamarind according to your taste. Dal wouldn’t cook further once tamarind is added. So make sure toor dal is cooked well before adding it to the tamarind extract.
Variations: Check other recipes with raw tamarind here.
Other Names: Raw Tamarind Dal, Raw Tamarind Dal

Fenugreek Leaves Dal

19 Dec

fenugreek_leaves_toor_dal
Menthikura Kandi Pappu.

Fresh fenugreek leaves are pressure cooked along with tamarind and green chiles. It is then mixed with toor dal and finished with talimpu. Serve fenugreek leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Dal.

Ingredients:

Fenugreek Leaves 1 1/2 Cups Packed
Toor Dal 1 Cup
Green Chiles 3 – 4
Tamarind 2 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:

Separate and thoroughly wash the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Wash toor dal with water and strain the toor dal.

In a vessel, add the feungreek leaves, tamarind, green chiles and quarter cup of water.
In another vessel, add washed toor dal and 2 cups of water.
Pressure cook both the vessels for 3 whistles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the cooked toor dal, cooked fenugreek leaves green chiles mixture and salt.
Let the dal come to a heavy bubble and then remove from heat.
Serve fenugreek leaves toor dal with steamed rice or with roti.
Notes: Make sure toor dal is cooked well.

Suggestions: You can also soak the tamarind and extract the thick pulp and add it along with toor dal instead of pressure cooking it.
Variations: You can also add finely chopped onion along with fenugreek leaves while pressure cooking.
Other Names: Fenugreek Leaves Dal, Menthikura Kandi Pappu.

Bottle Gourd Toor Dal Curry

29 Nov

bottle_gourd_toor_curry
Anapakaya Kandi Kura.

Bottle gourd is chopped and cooked in oil along with spices. It is then finished with cooked toor dal and scraped coconut. Serve bottle gourd toor dal curry with steamed rice and a dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Toor Dal Curry

Ingredients:

Bottle Gourd 1/2 of Medium Size
Toor Dal 1/3 Cup
Scraped Coconut (Fresh or Frozen) 4 Tbsps
Green Chiles 4 – 5
Turmeric 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
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.

Refresh toor dal under fresh water.
Bring to boil around few cups of water, add toor dal.
Let toor dal cook and turn soft and translucent but not mushy.
Strain the cooked toor dal and keep aside.
Reserve the cooking liquid for later use.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fry for couple of seconds.
Then, add the chopped bottle gourd.
Cook covered on low flame till bottle gourd turns soft but not mushy.
Uncover and stir in cooked toor dal, coconut, turmeric powder and salt.
Fry for a minute or two to evaporate any excess moisture.
Serve bottle gourd toor dal curry with steamed rice and a dollop of ghee.
Notes: Make sure to cook the toor dal and bottle gourd right.

Suggestions: Add a splash of reserved liquid (if necessary) while cooking the bottle gourd.
Variations: Check other bottle gourd recipes here.
Other Names: Bottle Gourd Toor Dal Curry, Anapakaya Kandi Kura.

Drumstick Toor Dal

31 Aug

drumstick_toor_dal
Mulakkada Podi Pappu.

Toor dal is cooked till soft along with chopped fresh or frozen drumsticks. Whole spices are garlic are fried and cooked toor dal is finished in the seasoned oil. Serve drumstick toor dal over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Drumstick Toor Dal.

Ingredients:

Fresh or Frozen Drumsticks 10 (3 inch Size)
Toor Dal 1/2 Cup
Garlic 4 Cloves
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

If using fresh drumsticks, remove ends, slightly scrape, wash and chop drumstick into 3 inch long pieces.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour 2 3/4 cups of water and boil toor dal for around 10 minutes in a sauce pot.
Add green chiles and chopped drumsticks to the sauce pot.
Boil again till drumsticks change color and gets cooked (around 10 minutes).
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal (if necessary) and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add cooked toor dal, drumsticks, turmeric powder and salt.
Fry till most of the moisture is gone, remove the pan from heat.
Serve drumstick toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.

Suggestions: If toor dal is not cooked properly, let it cook in the sauce pot with water.
Variations: Alternatively, pressure cook the toor dal in a cup of water for 3 whistles. You can also cook the drumsticks at the same time in a separate vessel in the cooker.
Other Names: Drumstick Toor Dal, Mulakkada Podi Pappu.

Broccoli Toor Dal

24 Aug

broccoli_kandipappu
Broccoli Kandi Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split toor dal is boiled separately till just cooked and added to the broccoli as a finishing step. Serve broccoli with toor dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Toor Dal.

Ingredients:

Broccoli Florets 2 Cups
Toor Dal 1/8 Cup
Green Chiles 2
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 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and crush the garlic cloves.
Wash and break broccoli into small florets.

Wash and boil toor dal in enough water for around 20 minutes or until toor dal is cooked and transparent but whole.
Strain the boiled toor dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic and green chiles.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in cooked toor dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from toor dal has been evaporated.
Cook covered for few minutes if necessary to cook the toor dal or broccoli and remove from heat.
Serve broccoli with toor dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or green chiles.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Toor Dal, Broccoli Kandi Pappu.