BM #121 Week 3 Day 3 - 

Today's post under the Dazzling Dals theme is from the state of Gujarat. This simple, no frills kind of a dal is comfort food to me and this works like a base for a chaat as well.

I made this as part of a Gujarati Thali and every dish in that thali turned out to be our favorites. Here is the Gujarati thali once again.

Recipe Source here
Ingredients - 

Moong Beans 1/2 cup
Salt and Turmeric as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coriander Powder 1/2 tsp
Garam Masala 1/4 tsp
Jaggery 1 tsp
Lemon Juice 1 tsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Hing 2 pinches, Clove 1, Cinnamon 1/2 inch piece)

Method Of Preparation -

Wash and soak Moong beans for about 2-4 hours. [I soaked overnight].

Pressure cook the Moong beans with salt, turmeric and about 1 1/2 cups of water.

In a heated pan, add ghee and the mustard seeds. After the mustard seeds pop, add hing, clove and cinnamon.

Add ginger-green chili paste and transfer the cooked moong beans. Sprinkle coriander powder, jaggery and garam masala. Sprinkle a few spoons of water if needed and allow the mixture to cook well.

Adjust the flavors if needed and remove from heat. Squeeze some lemon juice and mix well.

Serve warm with roti or rice.


Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Monday, April 19, 2021

BM #121 Week 3 Day 2 - 

Under the Dazzling Dals theme, here is another one from my maternal grandmother's kitchen. I have earlier posted Aloo-Allam Pappu from my Maternal Grandmother's kitchen. This is very similar to the above mentioned Dal except the vegetable is different.

The gingery lemony taste of the dal is sure to tease your palate and make your meal enjoyable and satisfying.

Recipe Source amma
Ingredients - 

Dosakaya/Yellow Cucumber, peeled, seeded and cubed 1 1/2 cups
Toor Dal 3/4 cup
Ginger , grated 1 Tbsp
Green Chillies 4-5 (or as needed)
Coriander leaves few
Jaggery, grated 1 tsp (Optional)
Turmeric 1/4 tsp
Lemon Juice 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Hing 1/8 tsp, Red Chili 1-2, Curry leaves few)

Method Of Preparation -

In a pressure cooker/ Instant Pot boil toor dal and set aside.

While pressure the cooker cools down, heat a sauce pan, add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the cubed Dosakaya and half a cup of water. Cover and let the vegetable cook through.

After the vegetable is cooked well, make a paste of green chillies, Coriander leaves and Ginger. Add the paste ,turmeric and salt. Optionally add a spoon of grated jaggery. 

Add the cooked dal, mix well and simmer for a couple of minutes and remove from heat. Squeeze in the lemon juice. 

Mix well and serve over a bed of steaming hot rice and a dollop of ghee.


Preparation Time 30 minutes
Serves 4-5

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BM #121 Week 3 Day 1 - 

This week I shall highlight some dazzling dals. Dal Dhokli is the ultimate comfort dal which is spicy, tangy and sweet all in every bite. This is something like an Indian Pasta dish.

The classic Gujarati Dal will definitely become a family favorite just as it has become ours. This is a perfect dal to make when one runs out of veggies  :).

Recipe Source here
Ingredients - 

For Dhoklis - 
Whole Wheat Flour 1 cup + more for dusting
Besan 1 1/2 Tbsp
Salt, Turmeric, Chili powder as needed
Ajwain / Vaamu 1/4 tsp
Oil 1 Tbsp
For The Dal - 
Toor Dal 3/4 cup
Salt and Turmeric as needed
Jaggery 2 Tbsp
Ginger-Green Chili paste 1 tsp
Tamarind Extract 2 Tbsp or 5 kokum soaked in water and drained
Chili Powder 1/2 tsp (or to taste)
Cashews broken 3 Tbsp
Coriander leaves chopped for garnish
Seasoning (Ghee 1 Tbsp, 1/4 tsp Cumin seeds, 1/4 tsp Mustard seeds 1/4 tsp, Asafotida 1/4 tsp, Red Chilies, Cinnamon 1 inch, Cloves 2)

Method Of Preparation -
For the Dhoklis - 
Combine all the ingredients listed under 'For Dhoklis' and knead into a stiff dough. Cover and set aside for 15 minutes.

Divide the dough into 5-6 portions and roll out into 8 inch circular rotis using as little wheat flour to dust as possible.

Heat the rolled out rotis on a hot griddle on both sides and set them aside. No need to cook through but just heat them through.

After the rotis are cooled, cut them into small diamond or square shaped pieces and set them aside.

For the Dal -
Wash, drain and cook the toor dal with 2 cups of water in a pressure cooker for 15-20 minutes.

After it is safe to remove the dal from the pressure cooker, blend the dal into a fine paste adding about a cup or two of hot water.

Make a thin broth adding about 2-3 more cups of water and mix well.

Heat a stock pot, add ghee and the rest of the seasoning in the order listed.

After the spices are aromatic, transfer the dal into the seasoning pot, adding turmeric, salt, tamarind extract, jaggery, ginger-green chili paste, red chili powder, cashews, curry leaves and let the dal cook for about 5-7 minutes.

Just before serving, heat the dal and once it comes to a rolling boil, gently drop the dhoklis pieces one by one and let them cook for a minute or two while stirring continuously.

Serve Dal dhokli with a dollop of ghee.

The Dal dhokli is supposed to be served as is but I served it on a bed of rice.  


Preparation Time 45 minutes
Serves 4-5

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BM #121 Week 2 Day 3 - 

Today's recipe from the Tamilian cuisine is a fair adaptation of the classic Andhra delicacy called Kandi Podi. I am yet to post the authentic recipe of Kandi Podi. But I am here with the Tamilian version of Flaxseed Paruppu Podi.

I have added garlic in this recipe as my kids prefer but it is totally optional.

Ingredients - 

Flaxseed 1/4 cup
Toor Dal 1/4 cup
Coconut Powder 1 Tbsp
Peppercorns 1/2 tsp
Red Chilies 3-4 (I used Guntur Chilies)
Garlic 3-4 cloves (Optional)
Salt as needed

Method Of Preparation -

In a heated pan, dry roast Toor dal, peppercorns, red chilies separately and set aside.

Warm the flaxseeds and set aside. 

After all of them are sufficiently cool, powder all of them adding adequate salt. 

We like a coarser texture to the podi. Also my kids love garlic in podi so I added garlic while grinding.

Transfer into an airtight container and enjoy with rice.


Preparation Time 

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BM #121 Week 2 Day 2 - 

To pick a recipe from the Tamil cuisine with the letter E was pretty easy. Ellu (Sesame seeds), Elumichai (Lemon) were the ones I was considering. 

I was thinking of Sesame seed chutney for a while but never got around making it at home. So I thought it would be a great idea to showcase it in this series. This chutney can also be prepared using the black sesame seeds.

So far in the A-Z series Tamil Cuisine, I have posted 

Recipe Inspiration here
Ingredients - 

Sesame seeds 1/4 cup
Coconut Powder 2 Tbsp
Salt and Jaggery as needed
Tamarind extract 2 tsp (or as needed)
Green chilies 3-4 (or as needed) 
Garlic cloves 2-3 (Optional)
Seasoning (Sesame Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1/2 tsp, Urad  Dal 1/2 tsp, Curry leaves few, Red chili 1 Hing 2 pinches)

Method Of Preparation -

In a heated pan, dry roast sesame seeds until they are light golden color. Remove onto a plate and set aside.

In the same heated pan dry roast coconut powder until they are light golden color. Remove onto a plate and set aside.

Add a few drops of oil and roast chopped green chilies and garlic. Remove onto a plate and set aside.

After they are cool enough. Grind all of them in a blender adding as much tamarind extract and water as needed.

Remove into a bowl.

Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, curry leaves, red chili and hing.

Pour the seasoning on to the chutney and serve it with rice.


Preparation Time  15 minutes
Makes 1/2 cup

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BM #121 Week 2 Day 1 - 

This week I shall continue with the A-Z dishes focusing on Tamil cuisine. Today's recipe is Drumstick Kuzhambu which I served with Palak Dal, Carrot-Cabbage-Cauliflower-Broccoli curry, Rice and Yogurt.
This is the bare bones version of the aromatic and flavorful Kuzhambu.

Thanks to Kalyani for pointing me to Sandhya's space for this super flavorful kuzhambu.

Recipe Source Sandhya
Ingredients - 

Tamarind large lemon size, soaked in hot water
Drumstick  15 pieces (2 inch piece)
Curry leaves - few
Turmeric 1/2 tsp
Jaggery 1 Tbsp
Salt to taste
Seasoning (Sesame Oil 1 Tbsp, Mustard seeds 1 tsp, Toor dal 1 Tbsp, Red chilies 2, Asafetida ¼ tsp)
To Fry and Grind -
Oil 1/2 tsp
Chana Dal 2 tsp
Urad Dal 1 tsp
Red chilies 3 (I used Guntur Chilies)
Peppercorns ½ tsp
Rice 1 tsp
Methi Seeds 1 tsp
Asafetida 1/4 tsp

Method Of Preparation -

In a heated pan, add oil and roast all the ingredients one by one as listed under 'Fry and Grind'. Set aside and powder them after they cool down. Set aside the spice mix.

Extract the tamarind juice from the soaked tamarind and set aside. Add water as needed.

In a heated pan, add oil and the seasoning ingredients. After the mustard seeds pop add the drumsticks and half a cup of water and allow them to cook through.

Since I used frozen drumsticks, I thawed them in the microwave for 3-4 minutes and added them at this stage.

Add the tamarind water, turmeric, salt and jaggery. Let the mixture come to a rolling boil.

In a separate bowl, add water and make a thick paste of the spice mix set aside in step 1.

Pour this spice mix paste into the simmering kuzhambu.

Let the kuzhambu boil for about 8-10 minutes. Adjust the flavors and consistency if needed. The kuzhambu thickens as it cooks. 

Serve it with rice and ghee.


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Saturday, April 10, 2021
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