BROCCOLI PATOLI

INGREDIENTS:

Small Cut Broccoli Florets---------1 cup steamed for 5 mins

Yellow Moong dal------------------1/3 cup soaked for 30 mins

Channa dal-------------------------3 tbp soaked for 15 mins and ground coarsely

Onion-------------------------------1 medium one chopped

Green chillies----------------------4

Garlic pods-------------------------3 chopped

Cumin seeds-----------------------1 tsp

Turmeric---------------------------1/2 tsp

Oil----------------------------------4 tbp

DIRECTIONS:

1.Heat oil in a skillet and add cumin seeds, chopped garlic.When done add onions, turmeric ,green chillies and saute till nice and done.

2.Now add the steamed broccoli and cook uncovered for 4 mins on medium heat.Then add soaked moong dal,salt.

3.Mix and let it cook covered for another 5-7mins on medium heat.Donot add any water.See that the broccoli and dal are thoroughly cooked.

4.Now add the ground channa dal and cook for another 3 mins.turn off.Serve hot.

DOSAKAI PAPPU/ DAL

INGREDIENTS:

Toor Dal----------------------------------------------3/4 Cup of standard measuring cup

Dosakai/Round Indian Yellow Cucumber---------2 cut into medium size pieces separating the seeds
Note: Seeds to be mixed with 1/2cup water and squeezed enough to extract the sourness. This water used instead of tamarind to get sour taste to the dish

Jalapenos---------------------------------------------3-4

Onion-------------------------------------------------1/2 of medium one chopped

Tomato-----------------------------------------------1 medium one

Garlic pods-------------------------------------------4 chopped and crushed

Coriander Powder------------------------------------1 tsp

Dry red chilli-----------------------------------------3-4

Cumin,Mustard Seeds------------------------------1 tsp each

Curry leaves-----------------------------------------few

Oil----------------------------------------------------4 tbp

DIRECTION:

1.Peel the skin of cucumber, Cut in half, Scoop off the excess seeds(can use few in dal), Cut to medium to big sized pieces(taste a small piece to see if bitter).

2. In a Pressure cooker cook the dal with 2 cups of water, turmeric,Jalepenos until soft for 2-3 whistles.

3.Add 3 tbp of oil and add Cumin seeds,Mustard seeds, dry red chillis, Garlic ,curry leaves and saute for a mins.

3.Now add chopped onions ,little salt and saute for 3-5mins ,then add cut pieces,chopped tomatoes and cook until its not raw with some salt .

4.Add the cooked dal, water extracted from seeds, chopped coriander  and cook on medium flame till the pieces are thoroughly cooked for 7-8mins. The dal tastes good if the pieces are not cooked till soft .

NOTE: If Dosekai is bitter theres no chance of using it in the dal. select ones that are not mature and soft enough.They become quite soggy when cooked.

There are two ways of cooking this dal: 1. Pressure cook dal and cucumber together with rest of the ingredients. Sometimes the cucumber becomes too soft and hard to find them in the dal.

2.Cook Cucumber and tomatoes with some salt till 3/4th cooked, then add in the pressure cooked dal+rest of ingredients, and and simmer low for 8-10 mins. This way i can see and taste some cucumber in the dal

Sending this to State Special Event.

BEERAKAYA PAPPU / DAL

I know that its been really like a cat-mouse game for you guys....I disappear and appear all of a sudden with some excuse. But i have been visiting all your blogs for once in awhile but couldnt leave any comments.Thats unexcusable???.. But you know sneaking thr' your blogs and all the previous posts one at a time was like a one-day batting before the final exams for me...Thats a silly comparision!!!..I finally have a news to share with you all....I want you all to guess, why i feel like sleeping for more hours,eating more of pickles,tangy fruits,last but not the least am eating for two .....

This dal is something i came up with almost like a few months back , when i had a small portion of beerakaya/ridge gourd in my fridge. I couldnt make pachadi/chutney as it wouldnt even yield a cup. I was all the way through its cooking was of the opinion that it would be a disaster as I didnt see my mom making this dal till now. But atlast i was happy that this beerakaya pappu didnt end up in the trash. It tasted quite different from the regular dals maybe due to beerakaya flavor.

INGREDIENTS:

Beerakaya/Ridge Gourd--------------1 small one washed,peeled slightly,cut in disc and halved.
Toor Dal------------------------------1/4 cup of standard measuring cup washed,soaked for 30 mins.
Tomato-------------------------------1 small one coarsely chopped
Red Onion----------------------------1 small one thinly sliced
Green chillies-------------------------3-5 depending on their spice level
Garlic---------------------------------3 pods coarsely chopped and crushed
Ginger--------------------------------1-1/2" piece crushed
Coriander powder------------------- 1 tsp
Salt,turmeric-------------------------as required

Tempering:

Oil------------------------------------2 tbp
Mustard,Cumin seeds--------------1 tsp each
Dry red chillies-----------------------3 halved
Curry leaves--------------------------8-10

DIRECTIONS:

1.In a pressure cooker vessel heat oil. Sauté the tempering ingredients until nicely fried.

2.Then add the sliced onions,green chillies,crushed ginger,crushed garlic and fry till onions are done.

3.Add chopped tomatoes,coriander powder,turmeric and cook till the tomatoes are soft.

4.Now add dal, ridge gourd and saute for a minute.Add 1/2-3/4 cup of water ,some salt and pressure cook for 2-3 whistles.

5.Turn off and let till the pressure goes off. Open the lid ,garnish with chopped coriander leaves,taste it and adjust the spices as per the taste.

SPINACH DAL (PALAKURA PAPPU)--RM#2

DAY 3 OF RM#2




INGREDIENTS:

Spinach/Palakura-----------------------2 big bunches/3/4 cup frozen

Toor dal----------------------------------1/2 cup of standard measuring cup

Tomato----------------------------------1 big and ripe (optional)

Onion------------------------------------1 medium sized sliced

Green chillies----------------------------6

Ginger-------------------------------------1 inch piece

Red chillies------------------------------4

Garlic pods------------------------------3 crushed

Cumin,Coriander powder--------------1 tsp each

Methi powder-----------------------------1/4 tsp

Cumin,mustard seeds------------------1 tsp

Curry leaves-----------------------------few

Tamarind extract------------------------1 tsp

Turmeric---------------------------------1/2 tsp

Oil/ghee,Salt-----------------------------as required





DIRECTIONS:

1.Wash and soak dal in enough water for 30 mins prior to cooking.

2.In the meanwhile clean the spinach bunch and chop it very finely and set aside.

3.Chop onions,tomatoes,green chillies and keep aside.

4.Heat oil in pressure cooker and add mustard,cumin seeds,curry leaves,red chillies ,crushed garlic,ginger and fry till done.

5.Add sliced onions and fry till they turn translucent and add tomatoes(optional),spinach and saute till tomatoes are smashed.

6.Add the powders and rest of ingredients including the soaked dal,salt ,2-1/2 cups of water and pressure cook for 2 whistles and then cook on low flame for 10 mins and tun off.

6.After turning off donot let the steam/pressure out.Let it stay for 15 mins.

7.Taste and adjust the salt/any other spices accordingly.

8.Combine them together well and serve hot with rice/roti

Check out the other Runners.......

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6) Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa15)Divya Kudua16)Rekha17)Divya M18)Lakshmi19)Raaga

SPICY MOONG DAL WITH AVOCADO CHAPATHI's

INGREDIENTS:

Moong dal---------------------1 cup

Tomato-----------------------1 big and ripe

Onion--------------------------1 medium one

Green chillies------------------5-6

Ginger-------------------------1-1/2"

Garlic pods---------------------4-5 crushed

Tamarind Ball------------------small one

Coriander powder--------------1 tbp

Garam masala-----------------1 tsp

Ghee/oil-----------------------2tbp

Cumin,Mustard seeds----------1/2 sp each

Red chillies---------------------4

Curry leaves-------------------few

Turmeric----------------------1/4 tsp

Coriander leaves-------------- to garnish

DIRECTIONS:

1.Wash and soak dal for 20-30 mins prior to cooking.

2.In a pressure cooker take the soaked and drainedout dal along with chopped tomatoes,slit green chillies,crushed ginger,crushed garlic,soaked and extracted tamarind pulp along with required amount of salt,turmeric.

3.Mix properly and pour 2-1/2 cups of water and cook just for 1 whistle and turn off.

4.Let it stand in the cooker covered for 10-15 mins after turning off.

5.Heat ghee or oil in a pan.Add mustard seeds,cumin seeds,red chillies, and curry leaves.

6.When properly fried add very finely chopped onion to it and fry till translucent.

7.When done add garam masala,coriander powder to it.Mix well and cook for 3-5 mins and turn off.

8.Open the cooker when the pressure is gone and mix the above popu/tadka to the cooked dal.

9.Mix well ,taste it,adjust the spiceness acoordingly.Serve with either roti/rice .

INGREDIENTS:

Avocado----------------1 ripe one

Wheat Flour------------2 cups

Water------------------3/4 to 1 cup or as required

Salt---------------------a pinch or two to taste

Chilli powder----------- 3/4tsp optional(if u want it a bit spicy can add more)

DIRECTIONS:

1.Slit a ripe avocado into half, removing the pit in the middle and Scoop out the flesh of avocado using a spoon, from each half.

2.Take it into a seperate bowl and mash properly till smooth and fine.

3.Take the wheat flour in a vessel,add salt and red chilli powder and mix once.

4.Then add in the mashed avocado paste to the flour.Mix thoroughly.

5. Now adding water, make dough just like for usual chaati/roti not too soft or too hard.

6.Knead the dough for few minutes then Cover and set it aside to rest for about 15 to 30 minutes.

7.Knead agian for 5-10 mins and make small lime sized portions and press/roll out the dough into a size of ur choice.

8.Complete all the lime-sized small portions and get flat-pan/tava hot by time you finish all of them.

9.Once hot place the chapati and fry it on each side slightly regularly turning/swirling.

10.Can use oil/ghee to smear on the top.Serve with your favorite curry or chutney......

MUSTARD GREEN WITH MOONG DAL

INGREDIENTS:


Mustard green---------------2 bunches

Moong Dal--------------------1/2 cup

Green chillies-----------------5

Onions------------------------1/2 cup chopped

Garam masala----------------1/4 tsp

Coriander pwd----------------1 tsp

Salt,oil------------------------as required



DIRECTIONS:



1.Seperate the leaves from the bunch and discard any not-so-fresh leaves from them.

2.Wash and chop the leaves part to medium size and the stem part to small size bits.Dont use the bottom 1/2 part of the stem.Just discard it for this recipe as its chewy.

3. Now again place the chopped leaves in a colander and place under running water.Wash repeatedly for 2 times and drain out the water.

4.Soak moong dal in water for 40-50 mins.

5.Fry the cumin seeds,onions,green chillies in oil till the onions are done.Now add the chopped mustards to oil and keep stirring to let the leaves cook equally.

6.After sometime the mustard start leaving water.Let it cook till almost all the water is evaporated.

7. Now add soaked moong dal,salt,garam masala,coriander powder to it and stir well.

8.Cook covered for 5-6 mins till the leaves and dal comes to cook.

9.Serve with rice.

TOMATO DAL/PAPPU

SERVES:5-6 people

INGREDIENTS:

Toor dal--------------------1/2 Cup

Tomates--------------------2 large ones

Onion-----------------------1 medium one

Jalapenos-------------------3-4

Turmeric-------------------1/4 tsp

Crushed garlic------------ 3 cloves

Oil---------------------------3-4tbsp

Red chillies----------------4

Cumin,Mustard seeds----1/4 tsp each

Curry leaves--------------few

Coriander leaves---------to garnish

DIRECTIONS:

1.Wash and soak toor dal for 30 mins.

2.Take chopped onions,Jalapenos,tomato chunks,crushed garlic in a pressure cooker.

3.Add the soaked dal(dont add water) to pressure cooker.

4.Add 1-1/2 cups of water,tamarind balls and pressure cook for 2-3 whistles or till the dal is completely done.

5.Can mash the dal to fine consistency or leave it as it is.

6..Heat oil and add cumin,mustard seeds,red chillies,curry leaves and fry for a min and turn off.

7..Add salt,turmeric,pinch of methi powder,above tadka/popu mixture to the cooked dal.

8.Mix well and transfer to a serving bowl.

9.Goes well with rice/roti.

MAMIDIKAYA/MANGO PAPPU/DAL

SERVES:4-5 people

INGREDIENTS:


Toor dal-----------------1 cup

Unripe Mango-----------1 medium sized

Onions-------------------1/2 of a med one sliced

Turmeric----------------1/4 tsp

Cumin,Mustard seeds----1/2 tsp each

Garlic --------------------1 pod chopped

Curry leaves-------------few

Coriander powder--------1 tsp

Ghee---------------------1tbp for extra flavour

Oil-----------------------5 tbp

Red chillies---------------3

Green chillies-------------4





DIRECTIONS:

1.Wash and soak toor dal for 1 hr prior to cooking in a pressure cooker.

2.Wash the mango and cut into medium chunks.Depending on the sourness one can adjust them oe either add tamarind if u like it .

3.After an hour drain out the water and add mango chunks,chopped onions,slit green chillies,chopped garlic and 2-1/2 to 3 cups of water.

4.Pressure cook for 2-3 whistles,turn off and leave it till the pressure goes off.

5.In the mean while heat oil and fry cumin,mustard seeds,red chillies,curry leaves.

6.At the add ghee if u feel like and transfer to cooked dal.

7.Add salt,coriander powder,turmeric and mix well.

8.Serve with hot rice.

Sending this to haripriya's SWC-Andhra Event

RAJMA DAL

serves: 6 people

INGREDIENTS:

Rajma(kidney beans)------------1/4 cup of standard measuring cup

Split Moong dal-------------------1/2 cup of standard measuring cup

Onions----------------------------1/2 chopped

Green chillies----------------------5

Cumin seeds-----------------------1 tsp

Mustard seeds---------------------1/2 tsp

Garlic------------------------------5 pods

Ginger-----------------------------2 inch piece

Coriander powder------------------1 tsp

Garam masala----------------------1/2 tsp

Curry leaves-----------------------5-6

Salt--------------------------------to taste

Oil---------------------------------as required

Red chilllies-----------------------4

DIRECTIONS:

1.Soak rajma in water for minimum of 8 hrs.

2.After 8 hrs soak moong dal and rajma in apresure cooker with 4 cups of water.

3.Add slit green chillies,garam masala,coriander powder,chopped ginger&garlic.

4..Add little salt and cook for 2 whistles.

5.wait till the pressure goes off.

6.Transfer to a serving bowl and add enough salt accordingly.

7.Fry cumin,mustard seeds,redchillies,curry leaves in oil for few mins.

8.Fry onions till they turn translucent and transfer them into dal bowl.

9.Mix well and serve with rice.

PALAK- MOONG CURRY

INGREDIENTS:

Palak (Spinach) :----------- 3 bunches

Moong dal ------------------1/2 cup

Green chilli----------------- 5

Onion------------------------ 1/2 cup chopped

Garlic------------------------ 4 pods

Ginger paste---------------- 1/4 tsp

Oil ---------------------------4 tbp

Salt-------------------------- as required

Mustard seeds --------------1/ 2tsp

Cumin seeds ----------------1/2 tsp

Turmeric--------------------- pinch

Coriander powder -----------1 tsp

Coriander leaves------------- Few

DIRECTIONS:

1.Wash spinach and chop.

2.Soak moong dal in water for 10 mins(if using fresh bunches).

3.Since frozen spinach contains water there is no need of soaking moong.

4.Heat oil in vessel .

5.Add cumin seeds, mustard seeds and garlic flakes,ginger and onions .

6.Fry for some time and add green chillis.

7.Now add soaked moong dal pieces and stir.

8.Add spinach and turmeric ,coriander powder.

9.Let it cook openly without any lid to let the moisture out.

10Dont make it too dry.

11.Add 1/2 tsp red chilli powder to remove the raw smell

12.Turn off and serve with hot rice/roti

MOONG DAL SNACK

INGREDIENTS
Moong dal ----------250gms/1cup

salt ------------------as required

pepper--------------- optional

oil as required for frying/roasting it
.
If u want u can either fry in oil as u make pakoras or use just a tablespoon if ur diet conscious


If you are trying this recipe for the first time then better check with small amount of moong dal either oil fried(fried in oil) or roasted(in just tbsp so that all grains are evenly coated with oil).Prefer the one that suites your style.

DIRECTIONS

1.Take moong dal and soak it in water for 4 hours.
2.After 4 hrs drain out the water and dry it properly by placing in the tissue.

3.Heat oil in a pan.

4.Add the moong dal along with required amount of salt to pan and fry it till it becomes crisp.


5.Adding little pepper brings a different taste.

6.U can try pepper with a spoonful of fried moong dal.

7.Go for the one which tastes good for u.

8.If u have a microwave u can place a deep bowl with soaked&dried moong dal with 1tbsp/2tbsp of oil till all of them gets coated with oil for 10-12 mins .stir in between to avoid burning.