Toor Dal (Kandi Pappu) ~ Tamalapaku

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Kandi Pacchadi ~ Toor Dal Chutney - Version 2

BM #141 Week 3 Day 2 -

Our love for chutneys is well known in our families. So I keep varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.

Here is the other version of Toor dal chutney.

Ingredients -

Toor Dal 1/3 cup

Dry Red Chilies 5

Cumin Seeds 1 tsp

Ghee 1/2 tsp

Tamarind Extract 1-2 tsp (as per taste)

Fresh or Frozen Coconut 2 Tbsp

Salt as needed

Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )

Method Of Preparation -

In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.

Transfer the above onto a plate allowing them to cool.

After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.

Serve it with rice.

Preparation Time 15 minutes
Makes 1/2 cup

Posted by Harini R on Sunday, December 18, 2022

1 comments

categories: Andhra Cuisine, Beans And Dals, Blogging Marathon, Chutneys And Powders, Toor Dal (Kandi Pappu) | |

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.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Saturday, September 10, 2022

2 comments

categories: Beans And Dals, Blogging Marathon, Chinta Chiguru(tender tamarind leaves), Dals, Raw Mango (Mamidi kaya), Toor Dal (Kandi Pappu), Vegetables | |

Foxtail Millet Moringa Leaves Adai

BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -

Foxtail Millet Idli and Dosa

Foxtail Millet Pesarattu

Ingredients -

Foxtail Millet 1 cup

Toor Dal handful

Moong Dal handful

Chana Dal handful

Urad Dal handful

Red Chilies 2-3

Coconut 2-3 Tbsp

Moringa leaves 1 1/2 cups

Onions, finely chopped 1/2 cup

Cumin Seeds 1 tsp

Salt as needed

Curry leaves few

Coriander leaves finely chopped few

Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

Serve with any choice of chutney.

Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12

Posted by Harini R on Saturday, February 19, 2022

4 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Chana Dal (Senaga Pappu), Dosas, drumstick leaves(Munagaaku), Foxtail Millet, Moong Dal (Pesarapappu), Toor Dal (Kandi Pappu), Urad Dal (Minapa pappu), Vegetables | |

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.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Thursday, November 18, 2021

1 comments

categories: Beans And Dals, Blogging Marathon, Dals, Tamilian Cuisine, Toor Dal (Kandi Pappu), Vegetables, Zucchini | |

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.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Friday, June 11, 2021

6 comments

categories: Beans And Dals, Blogging Marathon, Dals, NONG, Palak (Spinach), Tamilian Cuisine, Toor Dal (Kandi Pappu), Vegetables | |

Hotel Style Tiffin Sambar

BM #122 Week 2 Day 2 -

The most sought after version of Sambar is the Hotel style Sambar, which is served along with Idli or Dosa. After watching a lot of videos and going through many recipes, I came up with this version, which ended up being a hit at home.

I have avoided using onions for personal reasons but feel free to add onions as needed.

This fits into the 'A-Z Tamil Dishes' theme under letter H.

Ingredients -

Toor Dal 1/4 cup

Moong Dal or Masoor Dal 1/4 cup

Vegetables (Drumstick, Bottle Gourd, Carrots, Tomatoes etc.) diced 4 cups

Tamarind Juice from 1 big lime size tamarind

Salt, Turmeric as needed

Jaggery 1 Tbsp (Optional)

Seasoning (Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Red Chilies 1, Curry leaves few and Hing 1/4 tsp)

For Sambar Powder -

Sesame Oil 1/2 tsp

Coriander Seeds 2 Tbsp

Chana Dal 1 Tbsp

Cumin Seeds 1 tsp

Peppercorns 1/2 tsp

Fenugreek Seeds 1/4 tsp

Red Chilies 2-3

*Note - Feel free to use onions generously - some while boiling the veggies and some in the seasoning.

Method Of Preparation -

Wash and pressure cook toor dal and moong dal along with turmeric. [Up to 3-4 whistles in a pressure cooker or pressure cook/manual mode 8 minutes in an Instant Pot].

To Prepare the sambar powder - roast each of the ingredients listed under 'For Sambar Powder' in half a teaspoon of oil until they turn aromatic. Allow them to cool and grind into a fine powder. Set aside.

In a heated deep pan, add all the vegetables using and a few curry leaves. Sprinkle some turmeric. Add about 3-4 cups of water. Cover and let the vegetables cook well.

Add tamarind water (about a cup), salt, jaggery and sambar powder from step 2. Let the mixture come to a rolling boil.

Mash the cooked dal from step 1 and pour into the simmering vegetable mixture. Add more water if needed to adjust the consistency of the sambar. Let the sambar come to a rolling boil.

Prepare the seasoning separately. Heat sesame oil, add mustard seeds, red chilies, curry leaves and hing. After the mustard seeds pop, pour the seasoning into the simmering sambar. Cover the sambar and remove from heat.

Serve it with any tiffin like Idli or Dosa. We love it with rice too.

Preparation Time 40 minutes
Serves 6-7

Posted by Harini R on Tuesday, May 11, 2021

6 comments

categories: Anapakaya (Bottle Gourd), Beans And Dals, Blogging Marathon, Carrots, Moong Dal (Pesarapappu), NONG, Sambar, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

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.

Preparation Time 30 minutes
Serves 4-5

Posted by Harini R on Sunday, April 18, 2021

10 comments

categories: Andhra Cuisine, Beans And Dals, Blogging Marathon, Dals, Dosakaya (Yellow Cucumber), NONG, Toor Dal (Kandi Pappu), Vegetables | |

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.

Preparation Time 45 minutes
Serves 4-5

Posted by Harini R on Saturday, April 17, 2021

8 comments

categories: Beans And Dals, Blogging Marathon, Dals, Flours, Gujarati Cuisine, Toor Dal (Kandi Pappu), Wheat Flour (Godhuma pindi) | |

Flaxseed Paruppu Podi

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
Serves/Makes

Posted by Harini R on Monday, April 12, 2021

7 comments

categories: Beans And Dals, Blogging Marathon, Chutneys And Powders, flax seeds, Tamilian Cuisine, Toor Dal (Kandi Pappu) | |

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.

Preparation Time 40 minutes
Serves 4-5

Posted by Harini R on Thursday, March 11, 2021

7 comments

categories: Beans And Dals, Blogging Marathon, Dals, Green Beans, Herbs and Spices, Tamarind, Tamilian Cuisine, Toor Dal (Kandi Pappu), Vegetables | |

Raw Mango - Drumstick Sambar

BM #118 Week 4 Day 1 -

This week I shall highlight some of my personal favorites and this Raw Mango Sambar is a new find.

The raw mango imparts a subtle tanginess and the rest of the flavors go very well.

Recipe Source friend
Ingredients -

Raw Mango peeled and cubed 1 cup

Drumstick chopped to 2 inch pieces 1 cup

Tomato chopped 1/2 cup

Toor Dal 3/4 cup

Tamarind 1 small lime sized portion

Salt, Turmeric and Jaggery as needed

Coriander powder 1.5 Tbsp

Red Chili Powder 1 tsp (or as needed)

Seasoning (Sesame Oil 2 tsp , Fenugreek seeds 1/4 tsp, Mustard seeds 1 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 1/8 tsp, Dry Red Chili 1)

Method Of Preparation -

Wash and pressure cook Toor dal for about 15 minutes, mash and set aside.

In a heated pan, add the cubed raw mango and chopped drumsticks along with 2 cups of water, cover and allow them to be cooked through.

Also add the tomatoes and let them become mushy.

Meanwhile extract tamarind water and set aside. Depending on the sourness of the raw mango, the amount of tamarind water needs to be adjusted.

After the raw mango and drumsticks are cooked through, add mashed Toor Dal, tamarind water and stir well.

Sprinkle salt, turmeric, coriander powder, red chili powder and jaggery, mix well and allow the flavors to blend in.

Let the sambar come to a rolling boil and after the froth comes up, reduce the heat.

Prepare the seasoning in a separate pan by heating sesame oil and adding all the ingredients for seasoning.

Pour the prepared seasoning into the boiling sambar, cover and remove from heat.

Serve with steaming rice as part of a meal.

Preparation Time 40 minutes
Serves 6-7

Posted by Harini R on Tuesday, November 24, 2020

4 comments

categories: Andhra Cuisine, Beans And Dals, Blogging Marathon, Drumsticks, Raw Mango (Mamidi kaya), Sambar, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

Tamalapaku

Kandi Pacchadi ~ Toor Dal Chutney - Version 2

Chinta Chiguru Mamidikaya Pappu

Foxtail Millet Moringa Leaves Adai

Zucchini Kootu

Keerai Molagootal ~ Spinach with Lentils

Hotel Style Tiffin Sambar

Dosakaya Allam Pappu

Dal Dhokli

Flaxseed Paruppu Podi

Beans Poricha Kootu

Raw Mango - Drumstick Sambar

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