Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Ingredients

Moong dal / Pesarapappu – 1 ½ cup

Cauliflower florets – 1 cup

(Half cooked)

Green chillies chopped – 3

Tomato pieces – ½ cup

Onion – 1 medium

Water – 3 ½ cups

Red chilli powder -2 tsp

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Red chillies dry – 5

Onion chopped – ¼ cup

Garlic pieces - 3

Curry leaves -10

Hing a pinch

Oil – 2 tsp

Method

1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
4. Add chopped onion, chilli powder and cook for 5 mins.
5. Remove from the flame, add salt and mash it.
6. Heat oil in a pan and temper it.
7. Add this temper to the dal and mix well.
8. Serve with rice or roti.

Rajasthani Panchmel Dal

Ingredients

Toor dal / Kandi pappu - 1 cup

Red masoor dal / Erra kandi pappu - 1 cup

Moog dal without skin - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 Tbsp

Ginger - 1 Tbsp minced

Garlic - 1 Tbsp minced

Chopped onion medium - 1

Tomato chopped large - 1

Red chilli powder - 2 tsp

Coriander powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Water - 3 cups

Lemon juice - 1 to 2 tsp

To temper

Cumin seeds - 1 tsp

Black pepper corns - 3

Hing - a pinch

Turmeric powder - 1/2 tsp

Dry red chillies - 4

Curry leaves - 1 string

Oil - 2 tsp

Ghee - 1 tsp

Method

1. Combine all dals and wash. Soak in water for 30 minutes.
2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
3. Pressure cook for 1 whistle. Switch off the stove.
4. Heat oil and ghee in a pan add temper it.
5. Add onions and salt. Mix well and cook for 4 minutes.
6. Add ginger, garlic and fry for 3 minutes.
7. Add tomato and cook until oil separates from the mixture.
8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
10. Switch off the stove. Sprinkle lemon juice and mix well.
11. Serve with roti or rice.

Pesara pappu Sorakaya Pappu / Moong dal Bottle Gourd Dal

My mom prepared this combo frequently. At first I was not liked. After some days I was started to eat this combo. It is good taste. 

Ingredients

Bottle Gourd/Sorakaya pieces – 1 medium

Pesara pappu/Moong dal – 1 cup

Bell pepper/Capsicum – 1

(I used yellow pepper)

Water – 4 – 5 cups

Green chillies – 10

Onion chopped – 1 big

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Garlic cloves – 4

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

                                   

Method

1. In a big pan, add moong dal and water and cook until half cooked.
2. Add bottle gourd pieces, capsicum/pepper, onion, chillies and cook until fully. Mash the dal.
3. Heat oil in a pan and temper it. Add this tempering to the dal.
4. Serve with roti/rice.

Linking to:
SYS-W Series - 4 hosted by Virunthu Unna Vaanga & Gat's Samayal,
Gayathri's WTML event hosted by Nivedhanams,
Cook Like Mom @ Foodelicious,
Summer Special Event hosted by Savvadhjevana.

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Cranberry Dal / Cranberry Pappu

Ingredients

Fresh cranberries – ½ cup

Kandi pappu / Tuvar dal – 1 cup

Chopped onion – 1

Green chillies – 6

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin – 1 tsp

Methi seeds – ½ tsp

Red chillies – 2

Turmeric powder ½ tsp

Curry leaves – 1 string

Oil – 2 tsp

Method

                   In a pressure cooker add washed dal, Cranberries, onion, chillies and water. Cover it with lid. Let it for 3 whistles. When steam is completed, remove lid. Mash the dal. Add salt. Heat oil in a pan and temper it. Add this tempering to dal. Serve with roti/rice.

Linking to :
Jaleela's Bachelor's Feast.

        

Palak Stew / Spinach Stew

Ingredients

Boiled chickpeas – ½ cup

Spinach paste – 1 cup

Red lentil – 1 cup

Moong dal – 1 cup

Onion chopped – 1

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Fresh coconut powder – 1 Tsp
Garam masala - ½ tsp 

Red chilli powder - 1 tsp
Salt to taste

For tempering

Green chillies chopped – 3

Ginger chopped – 1 inch

Red chilli powder – 1 tsp

Hing – a pinch

Panch phoran mix – 2 tsp

Oil – 3 tsp

Method

                   Soak both lentils in water for ½ hour. In a pan add water, soaked lentils, onion, turmeric powder and let it cook. In another pan add oil and temper it. To this add palak paste, coriander powder, coconut powder, chickpeas, mashed lentils, salt, water (1/2 cup) and let it cook for 10mins on low flame.Add red chilli powder, salt and garam masala. Mix well. Cook for 5 mins. Serve with rotis.

Linking to :
Hearth and Soul Blog Hop 123 : 10/23/12,
Cook n Bake : With Spinach.

            

Mango Dal / Mamidikaya Pappu

Ingredients

Red lentils / Erra kandipappu – 1 cup

Moong dal / pesara pappu – 1 cup

Mango pieces – 1

Chopped onion – ½ piece

Green chillies – 6

Salt to taste

For Tempering

Chopped onion – 3 Tsp

Chopped garlic – 4

Curry leaves – 1 string

Coriander leaves – 2 Tsp

Turmeric powder – ½ tsp

Mustard seeds – 1 tsp

Jeera – 1 tsp

Oil – 2 tsp

Method

                  In a pressure cooker add dals, mango, onion, green chillies, water (3 cups) and cover it with lid. When seaming coming out put the whistle. Keep it for 3 whistles. After steam comes out, mash the dal with salt. Heat oil in a pan and temper it. Add this tempering to the dal. Serve.

Linking to:
"South Indian Cooking" (SIC) event - #1 @ anuzhealthykitchen,
Festive Food : Ganesh Chaturthi,
Let's Party - Festive Special Event,
Let's Cook # 19 - Legumes / Lentils,
Cooking With Seeds - Dals.


                     

Methi Seeds Dal

 Ingredients 

 Toor dal : 1cup
 Methi seeds - 1 1/2 tsp
 Salt to taste
 Coriander leaves - little
 Oil - 3tsp
 Mustard seeds - 1/2 tsp
 Jeera - 1tsp
 Methi seed - 1 1/2 tsp
 Red chilli - 5
 Chopped onion(small) -1
 Red chilli powder to taste
 Turmeric Powder - 1/2 tsp
 Urad dal-1/4tsp
 Chana dal-1/4tsp

Method

            In a pressure cooker, heat the oil and add mustard seeds, jeera, red chilli, turmeric powder, chana dal, urad dal, onion and let them fry till brown. Add dal, methi seeds and add 3 cups of water, put the lid and cook it until 3 whistles then remove the lid mash it and add salt. Garnish with coriander leaves. Serve with rice/chapati.