Grated Raw Mango Dal ~ Pacchi MaamidiKaya Turumu Pappu

Hi friends,Today I tried Mango Dal with Grated Raw Mango.It came well and posting the recipe for you all.

Ingredients:

• Raw Mango- 1 cup grated
• Cooked Dal- 1 cup
• Green chilies- 3 no slits
• Turmeric- a pinch
• Hing / Asafoetida- a pinch
• Oil- 1tbsp
• Salt- to taste
• Red Chillies-2no
• Cumin seeds-1/4tsp
• Mustard Seeds-1/4tsp
• Curry leaves -Few
• Coriander- to garnish.

Cooking Process:

• Take a pressure cooker,add the boiled dal in to it.
• Add the grated Mango,Turmeric,Salt,Red chilli powder,Green Chillies.
• Add some water and mix well.
• Allow to cook it for 2 whistles.
• Meanwhile prepare seasoning by adding oil in to a pan.
• Add mustard seeds,cumin seeds,Hing,Curry leaves,red chillies.
• Let it fry and keep it aside.
• Now remove the lid and of the pressure cooker and serve it in to a bowl,add the seasoning.
• Garnish with Coriander and Serve it with Rice or Rotis!!

Palakoora Pesarapappu ~ Spinach with Moong dal

Ingredients:

• Spinach - 1cup
• Turmeric-a pinch
• Moongdal-1cup
• Green chillies-2 no chopped
• Tamarind-1/2 "
• Onion-1 small no chopped
• Salt-to taste
• Red chilli powder-1/2 tsp

Seasoning:

• Oil / Ghee-1tsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Red chillies-2 no breaked
• Curry leaves-few
• Garlic pods- 1 clove minced

Method:

• Pressure cook the Moong dal with spinach,onion,green chilies,turmeric,& tamarind for 4 whistles.
• In a small sauce pan ,add oil ,let it heat,add the seasoning ingredients one by one.Turn off the flame and keep it aside.
• Now remove the lid of the pressure cooker,add salt,red chilli powder to the cooked dal.
• Keep the gas in a very low flame.
• Cook it for 3 minutes and stir it.
• Now add the seasoning to this cooked dal and mix well.
• Serve hot & enjoy along with rice or roti.

Tomato Dal ~ Tomato Pappu

The Tomato dal is my first choice ,I 'd opt for.This simple yet tasty flavour dal goes well with the steamed rice with a Ghee  or Roti's accompanied with Potato fry any other Vegetable fries or chips.

Ingredients:

• Kandipappu/Toor dal-1cup
• Tomatoes-3to 4 cut in to pieces
• Green chilies-4 slit in lengthwise
• Tamarind-1''
• Turmeric- a pinch
• Onion-1 no chopped
• Redchillipowder-3/4tsp
• Water-3cups
• Salt to taste
• Kothimeer leaves to garnish

Seasoning:

• Oil-2tbsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Redchilies-3 breaks
• Curry leaves -few
• Hing- a pinch (optional)
• Garlic-2 cloves(crushed)(optional)

Method:

• Take a Pressure cooker ,add the dal and clean it under water and drain all the water.
• Now add 3 cups of water,turmeric,onion,green chillies,tomato pieces and finally place the tamarind and close the lid by placing the Weight on top.
• Allow to cook up to 4 whistles.
• Mean While,take a hard bottomed vessel for the seasoning .
• Heat oil in it,add the mustard seeds,cumin seeds,red chillies and curry leaves and roast it.
• Add the hing and garlic and let it roast for few seconds and turn off the flame and keep it aside.
• Now remove the cooker lid and check the dal and mash it well with the back of a laddle.
• Place it on a stove and add salt ,red chilipowder and cook for few minutes till it absorbs the chilipowder and bubbles out.
• Now add the seasoning and let it cook for 1minute and mix well.
• Remove from the flame and garnish with the kothimeer leaves.
• Serve it along with Rice or Roti.

Menthi Kura Pappu ~ Methi/Fenugreek Dal

Ingredients:

• Menthu aakulu/Methi leaves-1cup
• Toor dal-1cup
• Green chillies-3to 4 slit lenghtwise
• Onion-1 no chopped
• Tomato-1 no (optional)
• Turmeric-1/3tsp
• Tamarind-1/2 ''
• Water-2 cups or add more
• Salt to taste
• Red chilipowder-1/2 tbsp

Seasoning:

• Oil-1tbsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Red chillies-2 breaks
• Hing- a pinch (optional)
• Garlic -2 pods crushed (optional)
• Curry leaves- few

Method:

• Wash the dal with water twice and drain all the water.
• Shift the dal in to a pressure cooker and add water, turmeric,onions,tomatoes,green chillies and tamarind .Cover the lid keeping the Weight on its top and allow to cook for 4 whistles.
• Mean while take a hard bottomed pan,add oil for seasoning.
• Heat oil ,add Mustard seeds,Cumin seeds ;when they splutters add the red chillies,curryl eaves ,hing and garlic pods.Let them all roast and turn off the stove.
• Now when the cooker pressure comes down,open the lid and mash the dal & put it on a low flame adjust with salt and chilipowder.
• Let it cook for few minutes till the chillipowder dissolves and bubbles out.Stir well in the middle of the cook.
• Now add the seasoning and stir well.Switch off the flame.
• Fenugreek dal is ready to serve & taste well with Rice,Roti or chapathi.

Note:

• You can also do seasoning with Ghee instead of Oil for the kids to taste better.
• If you feel the leaves taste bitter,add little salt to the leaves ,set it aside  for few seconds and later squeeze the water from it.(But doing so may lose some nutrition)

Palak /Spinach Dal

Ingredients:

• Spinach- 1bunch fresh or frozen
• Greenchilies-2no
• Tamarind-1/2 "
• Toordal-1cup
• Onion-1no
• Salt to taste
• Redchillipowder-1/2tbsp
• Water-2 cups

Seasoning:

• Oil-1tbsp
• Cuminseeds-1/2tsp
• Mustardseeds-1/2tsp
• Garlicpods-3no layers are removed
• Redchillies-2no breaked
• Curryleaves-4no
• Hing/Asafoetida-a pinch

Method:

• Remove the leaves from the Spinach bunch,wash it in water.
• Drain all the water and chop it finely.
• Chop the onions & Green chillies & keep it aside.
• Take a pressure cooker,add the dal and wash it twice with water and drain the water completely.
• Add 2cups of water,little turmeric.
• Add all the chopped spinach leaves,onion &greenchillies to it.
• Finally add the tamarind on the top and close the lid keeping the Whistle.
• Allow to cook it under 3whistles.
• Meanwhile,take a pan and preapare for seasoning.
• Add oil and heat  the pan,add mustard,cumin seeds and when they splutters add the redchillies & garlic pods and curryleaves.
• Finally add the Hing and turn off the flame.
• Once the pressure comes down,remove the whistle.
• Keep it on the gas in a low flame,mash the dal with a laddle,add redchillipowder and salt.
• Leave it to dissolve and boil for few minutes and when they starts bubbles,add the seasoning and mix well.
• Turn off the gas.
• Serve it in to abowl and taste it along with roti or rice.

Dosakaaya Pappu ~ Cucumber Dal

The Indian Cucumber (Dosakaaya) is one of my Favourite in Vegetables.In South India,almost all the people use to cook dals with combining any Vegetable and any Vegetable dal looks fully while serving on a plate.The dal makes us our belly to fill.I like to eat Dosakaya in any combination like Chutney,Pickle,Curry and Dal.I used to eat it as my regular meals in India.The Dal tastes good in mixing in rice, with little ghee and if we eat along with Butter chillies,Papads tastes very yummy..yummy. But became little bit tough  in Torrance,to get it all time for me.Living in Torrance,After One year,I got the Indian Dosakaya from Vegetable market.Today ,I prepared dal and soon posting for all of you to cook and taste.

Ingredients:

• Dosakaya/Cucumber- 1no medium size
• Onion- 1 no
• Green chilies-3 no
• Redchillipowder-1/2tbsp
• Salt to taste
• Haldi- a pinch
• Water- 1 1/2 cup
• Tamarind-1/2 inch
• Kothimeer/Cilantro/Coriander leaves- few handful

Tadka/Seasoning/Taalimpu:

• Oil-
• Cuminseeds-
• Mustard seeds-
• Curryleaves-
• Redchilies-2
• Hing/Inguva/Asafoetida- a pinch

Cooking Method:

• Take the Cucumber,peel of the outer skin and clean it with water.
• Cut in to medium size cubes ,check the seed and taste of the vegetable sometimes may tastes bitter.
• Chop the onions and Greenchilies and keep it aside.
• Take a vessel ,add the Kandipappu/Toor dal wash it with water a twice.
• Add the water,haldi,Greenchilies ,onions and tamarind to the dal.
• Close the lid by keeping the weight.
• Allow to cook for 4 whistles.
• Meanwhile take a hard bottomed vessel for seasoning.
• Heat it with oil,add the cumin and mustard seeds,when they starts crackle,break the redchilies in to small pieces and add it.
• Add the curryleaves and asafoetida a pinch and turn off the flame and keep it aside.
• Once the pressures comes down,remove the lid and mash the dal with laddle.
• Keep it again on the gas under a low flame,add salt and red chillypowder and allow to cook till the salt and redchillypowder dissolves and bubbles out.
• Keep on stirring it with a laddle or spoon ,inorder not to stick the dal bottom of the vessel.
• Once it is done ,add the seasoning to the dal and allow to be on the gas for 2seconds.
• Turn off the gas and garnish with kothimeer.
• Ready to serve for your Meal !!

Note:

• The same dal can also be cooked using the Pachimirchi kaaram/Greenchilly paste.(Grinding Greenchilies and salt in a mixy jar)

Purslane Leaves Dal(Gangavalli /Gangabayala/Gangapayala AakuKura Pappu)

I like most of Dals Cooking with Leafy Vegetables.So every time cooking the dals with Spinach & Methi,I got bored and My Husband Came to Know one new Leafy Vegetable from his friend and he got it from the Vegetable Market i.e; "Gangavalli" Leafy Vegetable.So friends I tried it for Cooking along with Dal and it tastes Good .So friends, you also go through my recipe.

Ingredients:

• Kandipappu/Toor dal-1 cup
• Water-2 1/2 cups
• Purslane leaves-1 bunch
• Red chillipowder-1tsp
• Salt to taste
• Turmeric-a pinch
• Green chillies-2 no chopped
• Onion-1 small size cut in to small cubes
• Tamarind-2 curryleaves size or (You can extract juice about 1tsp)

Seasoning:

• Mustard seeds-
• Cumin seeds-
• Red Chillies dried-2(splits)
• Curryleaves-4
• Oil-1tbsp
• Hing- apinch

Cooking Process:

• Remove the Purslane Leaves from the bunch and wash it .
• Chop the leaves and keep it a side.
• Take a pressure Cooker and add the Dal and clean it twice and add water.
• Now add little turmeric,Greenchillies,Onion,Purslane Leaves,and Tamarind on the top of the dal and close the Lid with a Whistle on the Top .
• Keep cooking the Dal for 4 whistles .
• Once the pressure goes down ,remove the lid and keep it under a lowflame.
• Mash the dal with a 'Pappu Gutthi'or back of the Laddle to become Pappu soft.
• Add salt,Redchilly powder to the Dal and cook it for 3mins till it bubbles out.
• Meanwhile,Take a pan for seasoning .
• Heat oil in it and add Mustard ,Cumin seeds,Red chillies,Curryleaves and Hing.
• Add this seasoning to the Dal and allow it on the stove for 1min and turn off the gas.
• Serve it in to a bowl and it tastes good combination with Rice and Roti.

Sorakaya (Bottle gourd dal) pappu/Anapakaya pappu

Ingredients:

• Toor dal-1/2 cup
• Bottle gourd-1 small size(Cut into small cubes)
• Onion-1/2 chopped
• Green chilies-4 to 6
• Turmeric powder-1/4 tsp
• Salt to taste
• Tamarind -half lemon size
• Kothimeer -a few handful to garnish

Seasoning Ingredients:

• Oil-1 tsp
• Mustard seeds-1/4 tsp
• Cumin seeds-1/4 tsp
• Hing-a pinch
• Curry leaves-few
• Dry red chilies-2 (break in to small pieces)

Preparation:

• Peel and cut the bottle gourd in to small pieces or cubes.
• Clean the dal and keep it aside.
• Now add the bottle gourd pieces,onions,green chillies,turmeric and tamarind in a cooking vessel and cook till the dal becomes tender.

(If you want you can do this in a pressure cooker also .2 to 3 whistles are enough.)

• Switch off the stove .Now take a separate pan and heat the oil.
• Add Mustard seeds,Cumin seeds,Curry leaves,dry red chillies,and hing.
• Fry them till they start crackle and become to turn a light brown color.
• Now add the cooked dal  and adjust the salt.
• Garnish with kothimeer leaves.
• Sorakaya pappu is ready to serve  with hot plain rice or roti.