Tag Archives: Toor Dal

Sorrel Leaves Toor Dal

22 Aug

sorrel_toor_dal
Gongura Kandi Pappu Podi Pappu.

Sorrel leaves are roughly chopped and cooke din oil along with spices and garlic. Toor dal is cooked till soft but firm and added to the sorrel leaves and cooked together. Serve sorrel leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Sorrel Leaves with Toor Dal.

Ingredients:

Sorrel Leaves 2 Cups Packed
Toor Dal 1 Cup
Garlic 3 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:

Separate leaves, wash and roughly chop sorrel leaves.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, sorrel leaves and salt.
Stir fry for a minute or two until sorrel leaves wilt completely.
Keep covered if necessary until sorrel leaves are cooked.
Then add cooked toor dal, turmeric powder and stir fry for a minute or two.
Serve sorrel leaves with 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 because once its added to the sorrel leaves, it wont cook much further.
Variations: Check other variations with sorrel leaves here.
Other Names: Sorrel Leaves with Toor Dal, Gongura Kandi Pappu Podi Pappu.

Spinach With Toor Dal

7 Jun

spinach_toor_dal
Palakura Senagapappu Podi Pappu.

Toor dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in garlic infused oil. Finally cooked toor dal is added to spinach and briefly cooked. Serve spinach with toor dal over plain steamed rice or with roti.
Makes: around 4 Servings of Spinach with Toor Dal.

Ingredients:

Spinach around 8 Oz
Toor Dal 3/4 Cup
Green Chiles 2 – 3
Garlic 5 Cloves
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 Red Chiles 3
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Boil toor dal in few cups of water until the dal is soft, translucent and whole.
Strain the toor dal and reserve the liquid to make toor dal rasam.
Wash and roughly chop the spinach leaves and its tender stems.
Peel, slice and lightly crush the garlic cloves.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, stir in green chiles and garlic cloves.
Stir fry for few seconds, stir in chopped spinach and turmeric powder.
Cook covered till the spinach completely wilts.
Now add the cooked and strained toor dal.
Cook covered for a minute if necessary and uncover.
Stir fry for couple of seconds and season with salt.
Remove from heat and serve spinach with toor dal over plained steamed rice or wrapped in roti.
Notes: Make sure not to overcook toor dal.

Suggestions: Don’t remove toor dal from heat until its soft. Reserve any leftover water to make toor dal rasam. Don’t strain the toor dal until required else it dries out fast.
Variations: You can also add a small piece of tamarind along with spinach if desired.
Other Names: Spinach with Toor Dal, Palakura Kandi Podi Pappu.

Amaranth Leaves with Toor Dal

31 May

amaranth_toor_dal
Thotakura Kandi Pappu Podi Pappu.

Fresh amaranth leaves are washed and roughly chopped. They are then cooked in oil along with whole spices. Toor dal is boiled till soft but whole and added to the amaranth leaves. Serve amaranth leaves with toor dal over plain steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Amaranth Leaves with Toor Dal.

Ingredients:

Amaranth Leaves 2 1/2 Cups Packed
Toor Dal 1 Cup
Garlic 5 Cloves
Green Chiles 2 – 4
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Separate leaves, wash and roughly chop amaranth leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.

Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape and looks translucent.
Strain the boiled toor dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, amaranth leaves and salt.
Cook covered on low flame for around 5 – 8 minutes or until amaranth leaves change color and turn soft.
Add few splashes of water if the leaves start sticking to bottom of the pan and cook covered again till done.
Then add boiled toor dal, turmeric powder and stir fry for a minute or two to evaporate any excess moisture from the dal.
Serve amaranth leaves with 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, add few splashes of water to the pan and cook covered till done.
Variations: You can also boil the amaranth leaves in enough water and strain them before adding to the pan.
Other Names: Amaranth Leaves with Toor Dal, Thotakura Kandi Pappu Podi Pappu.

Spicy Toor Dal Powder

12 May

spicy_toor_powder
Kandi Podem.

Toor dal is roasted until its aromatic and changes color. The roasted toor dal is then ground into fine powder with spices and herbs. Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc…
Makes: around 3/4 Cup of Spicy Toor Dal Powder.

Ingredients:

Toor Dal 1 Cup
Asafoetida 1/2 tsp
Whole Red Chiles 2 – 3
Cumin Seeds 1/8 tsp
Black Peppercorns 4
Curry Leaves 6 – 8
Salt to Taste
Oil few Drops

Method of preparation:

Heat a heavy bottomed pan on low heat, add toor dal and roast until the dal turns light golden in color.
Remove the toor dal onto a plate.
Add few drops of oil in the same pan, add broken red chillies.
Fry for few seconds until red chillies change color and turn crisp.
Remove the red chillies from heat.
Add cumin seeds, black peppercorns, curry leaves and asafoetida and fry for few more seconds and remove from heat.

Grind all the ingredients into somewhat coarse powder using a spice grinder.
Store spicy toor dal powder in a tight jar and it stores fresh for months.
Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc…
Notes: Make sure not to burn the toor dal while roasting.

Suggestions: Adjust spice with red chillies.
Variations: You an also check other spice powders here.
Other Names: Spicy Toor Dal Powder, Kandi Podem.

Toor Dal Dosa

23 Sep

toor_dal_dosa
Kandi Pappu Attu.

Toor dal is soaked in water till soft. It is then ground into smooth paste with spices. The toor dal dosa batter is spread into a thick dosa and cooked on low flame till done. Serve toor dal dosa with sambar or with any chutney of your choice.
Makes: around 5 Toor Dal Dosa.

Ingredients:

Toor Dal 1 Cup
Red Chiles 1
Ginger 1/2 inch Piece
Garlic 1 Clove
Cumin Seeds 1/4 tsp
Salt to Taste
Oil as Required

Method of preparation:

Soak toor dal in water for around an hour or two.
Grind the soaked toor dal with enough water into smooth paste.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of toor dal dosa batter on pan in circular motions.
Lightly spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining toor dal dosa batter.
Serve toor dal dosa with sambar or with any chutney of your choice.
Notes: Make sure the soak the toor dal well.

Suggestions: If the toor dal dosa is not cooked well, put it back on heat and cook on low heat till done. Adjust the consistency of the dosa with water if required.
Variations: Layer the toor dal dosa with finely choppped onion or green chiles if you wish.
Other Names: Toor Dal Dosa, Kandi Attu.