Showing posts with label Dals. Show all posts
Showing posts with label Dals. Show all posts

Chinta Chiguru Mamidikaya Pappu



BM #138 Week 2 Day 1 - 

This week I shall highlight some of my favorite recipes using Green Vegetables. The spotlight is on Chinta Chiguru (Tender tamarind leaves). This dal was a classic preparation in my maternal grandparent's place. The combination of chinta chiguru and raw mango is absolutely divine. 

Thinking about Tender tamarind leaves brings back so many childhood memories at my maternal grandparents place. Even as I was cooking the dal at home, my mind was far away - went back a few decades, to a different place and time surrounded with so many memories.

I was fortunate that my mom could pre treat these tender tamarind leaves for me when they were freshly available for them in their local market over the spring. I have since stored them in my freezer to extend their shelf life.

Recipe Source amma
Ingredients - 

*Tender Tamarind Leaves / Chinta Chiguru chopped 1 cup
Toor Dal (Kandi Pappu)  1 cup
Raw Mango peeled and diced 1/2 cup
Salt as per taste
Jaggery marble sized (Optional)
Turmeric 1/4 tsp
Green Chillies 3-4 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

*If you have access to fresh tender tamarind leaves, gently separate the tender leaves from the tougher ones, wash and chop them. But I got the dried, pre-treated with salt and turmeric version from my mom. I have been sparingly and fondly using them as needed. :)


 Method Of Preparation -

Wash and boil Toor Dal either in a pressure cooker or Instant Pot. Set aside.

Heat a sauce pan and add oil and rest of the seasoning ingredients. Wait until the mustard seeds splutter and the urad dal is brown. 

Add the raw mango bits, chopped green chilies, turmeric, salt, jaggery (if using) and about 1/2 cup of the pre-treated tender tamarind leaves.

Add about a cup of water, cover and let the vegetables cook through.

Let the dal simmer for couple of minutes and serve over hot rice and ghee.

BMLogo


Preparation Time 30 minutes
Serves 5-6

Read More
Posted by Harini R on Saturday, September 10, 2022
2 comments
categories: , , , , , , | | edit post

Zucchini Kootu



BM #128 Week 3 Day 2 - 

With the last letter of the alphabet, I complete the A-Z series with dishes from the Tamil Cuisine. Zucchini came handy when I had to pick a dish with Z and this kootu takes a place on our dining table.

Keep an eye out for the recap of the whole series.

Ingredients - 

Toor Dal / Moong Dal 1/2 cup
Zucchini, cubed 2 cups
Green Chilies 3-4 nos, finely chopped
Salt, Turmeric as needed
Lemon Juice as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Red chili 1, Curry leaves few, Asafotida 1/4 tsp)
To Grind - 
Onion, cubed 1/4 cup
Coconut, grated 2 Tbsp
Peppercorns 1/4 tsp
Cumin seeds 1/2 tsp
Coriander Seeds 1 tsp



 Method Of Preparation -

Wash and boil the Toor Dal (or Moong Dal) and set it aside.

Make a paste of onions, coconut, peppercorns, coriander seeds and cumin seeds. Set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop, add the paste from step 2 and allow the paste to cook until the raw smell of the onions disappears.

Add in the cubed zucchini, salt, turmeric and chopped green chilies. Add about a cup of water allowing the zucchini to become tender.

Add in the cooked dal and adjust the flavors if needed. Let the kootu come to a boil.

Remove from heat and squeeze some lemon juice.

Serve it with rice/millet as part of a meal.

BMLogo

Preparation Time 30 minutes
Serves 5-6

Read More
Posted by Harini R on Thursday, November 18, 2021
1 comments
categories: , , , , , , | | edit post

Keerai Molagootal ~ Spinach with Lentils




BM #123 Week 2 Day 2 - 

This version of Spinach dal is from the Palakkad region. The spice mix used adds texture and flavor to the otherwise regular spinach dal.

I was wondering how it would taste without any souring agent like tamarind or lemon juice. After tasting it we never felt the need for any tamarind or lemon juice at all. A fantastic find for us as we are always looking for unique recipes to make with spinach.

Recipe Source here
Ingredients - 

Spinach washed and chopped 2 cups
Toor dal 1/4 cup
Salt, Turmeric as needed
Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp, Red Chili, Asafotida 2 pinches, Curry leaves few)
Spice Mix - 
Oil 1/2 tsp
Urad Dal 1 Tbsp
Coconut 2 Tbsp
Red Chilies 2 (as per preference)
Cumin Seeds 1 tsp



 Method Of Preparation -

Wash and pressure cook Toor dal in about a cup of water. Set aside. Mash well before using.

In a heated pan, add oil and roast all the ingredients except coconut and asafotida. Set aside and grind into a coarse paste adding coconut, asafotida and water. Set aside.

In a heated saucepan, boil chopped spinach adding about a half cup of water, salt and turmeric. 

After the spinach is cooked well, add in the coconut spice mix and cooked dal. Let the dal come to rolling boil.

Meanwhile prepare the seasoning by heating oil and adding mustard seeds, cumin seeds, urad dal, asafotida, red chili and curry leaves. 

After the mustard seeds pop and the urad al is golden brown, remove from heat and pour into the simmering dal.

Remove the dal from heat, cover and set aside for a few minutes.

Serve it hot with rice and ghee.


BMLogo


Preparation Time 30 minutes
Serves 3-4

Read More
Posted by Harini R on Friday, June 11, 2021
6 comments
categories: , , , , , , , | | edit post

Gujarati Maag ~ Moong Beans Gujarati Style



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.


BMLogo

Preparation Time 30 minutes
Serves 3-4

Read More
Posted by Harini R on Monday, April 19, 2021
6 comments
categories: , , , , , | | edit post

Dosakaya Allam Pappu



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.

BMLogo


Preparation Time 30 minutes
Serves 4-5

Read More
Posted by Harini R on Sunday, April 18, 2021
10 comments
categories: , , , , , , , | | edit post

Dal Dhokli



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.  


BMLogo


Preparation Time 45 minutes
Serves 4-5

Read More
Posted by Harini R on Saturday, April 17, 2021
8 comments
categories: , , , , , , | | edit post

Beans Poricha Kootu




BM #120 Week 2 Day 2 - 

Today's recipe is this flavorful kootu with Green beans which I love. The kootu masala is very easy and quick to make as well. My friend makes the masala ahead of time and just grinds the coconut as needed.

Ingredients - 

Toor Dal 3/4 cup
Salt, Turmeric as needed
Tamarind Extract 2 Tbsp (or as needed)
Green Beans chopped 1 cup
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Methi seeds a pinch, Cumin seeds 1/2 tsp, Curry leaves few, Dry red chili 1-2, Asafotida 2 pinches)
To Roast and Grind-
Chana Dal 2 tsp
Urad Dal 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4
Coconut 1/4 cup (I used frozen)



Method Of Preparation -

Pressure cook chopped green beans and toor dal separately adding a pinch of turmeric.

While the dal is cooking, the masala powder can be made. Roast all the ingredients except coconut, separately. Grind the roasted ingredients and add the coconut and half cup of water water to make a fine paste.

After the dal is cooked and the pressure released, heat a pan and add oil and the rest of the seasoning ingredients. 

After the mustard seeds pop and the dals are brown, add the cooked green beans, and the kootu masala and allow them to cook for a few minutes. 

Add in tamarind extract, salt, turmeric, jaggery (if using), and the cooked toor dal. Let the flavors blend in.

After the kootu simmers for a few minutes, remove from heat and serve hot with rice and ghee.

BMLogo


Preparation Time 40 minutes
Serves 4-5

Read More
Posted by Harini R on Thursday, March 11, 2021
7 comments
categories: , , , , , , , , | | edit post

Tamilian Thali - Avarakkai Kootu - Day 22



BM #116 Day 22 - 

 After travelling all over India, we come back to the South for yet another delightful thali. This time it is from Tamil Nadu. This is also a No-Onion,No-Garlic menu.  

 The platter features
1.Rice, 2.Ghee, 3.Sorekai Mor Kuzhambu, 4.Paruppu, 5.Avarakkai Kootu, 6.Chow Chow Poriyal, 7.Maangai Saadam, 8.Beans Usli, 9.Pickle, 10.Yogurt,  11.Akkaravadisal and 12.Papad.

 Special thanks to Kalyani of Sizzling Tastebuds for helping me figure out the menu and also for sharing some recipes with me.

 The kootu was a delight to have and had a unique flavor which we all loved.

 Here is a recap of all the thalis and platters I posted this month..

Week 1 - Platters

Week 2 - Everyday Mini Thalis


Week 3 - Flatbread Thalis


Week 4 - Regional Thalis

Rajasthani Thali - Gatte Ki Sabji - Day 21

Recipe Source here
Ingredients - 

 Toor Dal 1/2 cup
Chikkudu/Avarakkai/Flat Beans stringed, chopped 2 cups
Tamarind lime sized - extract tamarind water
Salt, Turmeric as needed
Sambar Powder 1-2 tsp (as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Red Chili 1, Asafotida 2 pinches)
To Roast and Grind - 
Chana Dal 1 Tbsp
Coriander Seeds 1 Tbsp
Fenugreek seeds 1/4 tsp
Dry Red Chili 3-4
Coconut, shredded (Fresh/frozen or dried) 1/4 cup


Method Of Preparation -

 Wash and pressure cook toor dal and chopped avarakkai separately.

 While the dal is being cooked, roast chana dal, coriander seeds, fenugreek seeds, dry red chilies and coconut. Grind into a powder and set aside.

 In a heated pan, add oil and the rest of the seasoning.
After the mustard seeds pop, add the cooked avarakkai , salt, turmeric and sambar powder. 

 Also add the tamarind extract as needed. While the mixture is simmering, add the spice powder set aside in step 2.

 Mix in the cooked toor dal into the simmering mixture. Let all this come to a rolling boil.
Remove from heat and serve with rice as part of a meal.



You are invited to the Inlinkz link party!
Click here to enter


Preparation Time 40 minutes
Serves 6-7

Read More
Posted by Harini R on Friday, September 25, 2020
7 comments
categories: , , , , , , , | | edit post

Tomato Kaya Pappu ~ Green Tomato Dal



BM #110 Week 3 Day 3 - 

 For the third day, here is the dal which I get to make very rarely owing to the non-availability of green tomatoes (Raw tomatoes). We love the taste of green tomatoes and this is one of our favorite dals.

 Ingredients - 

 Green tomatoes / Raw Tomatoes / Tomato kaya 3-4
Toor Dal 1 cup
Dhania Powder 1 tsp
Jeera Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Green Chili paste 1 tsp (or as needed)
Coriander Leaves finely chopped 2 Tbsp
Turmeric, Salt as needed
Lime Juice or Tamarind extract as needed
Seasoning (Oil/Ghee 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, cumin Seeds 1/2 tsp, Curry leaves few, Red chili 1 Asafotida 2 pinches)

Method Of Preparation -

Wash the toor dal and pressure cook the dal for about 10-12 minutes adding salt, turmeric, green chilies and about 3 cups of water.

After the pressure is released, heat a pan to prepare the seasoning.

After the mustard seeds pop, add the chopped green tomatoes and cook until they are soft and mushy.

Transfer the cooked dal into the simmering tomato mixture. Add in the tamarind extract, dhania powder, jeera powder and red chili powder. Mix well and let the dal simmer for a couple minutes.

Remove from heat and garnish with chopped coriander leaves before serving.


BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 30 minutes
Serves 5-6

Read More
Posted by Harini R on Thursday, March 19, 2020
2 comments
categories: , , , , , , | | edit post

Cholar Dal



BM #110 Week 3 Day 2 - 

 For today, I have this interesting Dal from Eastern India, specifically from West Bengal.

 The very unique ingredient in this dal is the use of chopped coconut pieces. The flavor and texture of this dal was unique and we loved it.

 Recipe Source here
Ingredients - 

 Chana Dal 1/2 cup
Salt, Turmeric  as needed
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp or as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coconut Pieces handful
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/2 tsp, Bay leaf 1, Red Chili 1, Cloves 2, Cinnamon 1 inch piece, Cardamom 2, Asafotida 1/4 tsp)

Method Of Preparation -
Wash and soak chana dal for 20 minutes. Drain, wash and pressure cook for 3 whistles or for about 9 minutes in the Instapot.

 In a heated saucepan/wok, add oil and the rest of the seasoning ingredients. Saute for a few seconds and add the coconut pieces.

 Fry the coconut pieces until they turn golden brown. Reduce heat. Sprinkle, Turmeric, Coriander powder, Cumin Powder, Red Chili Powder and also the ginger-green chili paste. 

 If the pan seems to be getting burnt, sprinkle a few spoons of water and allow the spices to cook. After a minute or so, transfer the cooked chana dal into the simmering spice mixture.

 Sprinkle salt as needed and add water to adjust the consistency as preferred. Let the dal simmer for about 5 minutes. Remove from heat and serve with rice and papad.
BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 30 minutes
Serves 5-6

Read More
Posted by Harini R on Wednesday, March 18, 2020
3 comments
categories: , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory