12 BACHALI PAPPU / CLIMBING SPINACH DHAL

Bachali Pappu / kodi Pasalai Keerai Paruppu/ Climbing(vine or creeping or Malabar) Spinach Dhal/ Basale Soppina Bele

 

Have already posted a recipe using these leaves here. I am now posting an other recipe that goes well with rice. This can served with some fryums/papads and tastes great with rice and ghee.

Tuvar/ Toor dhal – ¾ cup

Climbing spinach – 2 cups ( washed and roughly chopped)

Pear onions – few or red onion – 1

Tomato – 1

Green chillies – 2

Garlic flakes – 6

Ginger – 1 inch

Turmeric powder – ¼ tsp

Red chillies – 2 or 3 broken into half

Curry leaves – 1 sprig

Salt as needed

Mustard seeds and urad dhal – 1 tsp

Oil – 1 tbsp

Wash the dhal and take in a pressure cooker container. Add a drop of oil, turmeric powder , chopped tomato, green chillies, 2 or 3 garlic, roughly chopped spinach and enough water to immerse and pressure cook for 2 – 3 whistles. When done remove and mash very lightly. Just a churn.

Heat oil and add mustard seeds and urad dhal, curry leaves, broken red chillies and wait for few seconds. Next add crushed garlic and ginger and sauté for a minute, then add chopped onions and fry till brown. Next pour the cooked dhal and allow it to boil and bubble up. Add salt and mix well.

(Note :- Can skip using tomatoes and add tamarind paste in the end, when it is boiling)

In the end can add 1 or 2 drops of lime juice and mix.

Read more of "BACHALI PAPPU / CLIMBING SPINACH DHAL"

19 BANANA FLOWER DHAL- and 2 weeks Break

Banana Flower(blossom)/ Ariti puvvu/ Vazhai poo Dhal or Sambhar


Happy holiday everyone.

Here schools have declared holiday due to snow blizzard and I am at home relaxing after 4 months with finishing my short term course in a community college. Just last week finished with course, final projects and final exam. Feeling relaxed and relieved :)
Now time for holidays and taking 2 weeks break from blogging, as will be travelling to California this thursday. Visiting sister's family and brother's family and also my mom who is there right now. Sis and bro, both live in California in two different cities with a travelling distance of only 15 minutes. Kids are excited and so am I.

Now coming back to the recipe:-

Love any dish prepared with banana flower, but getting it here in my place is very rare. Mostly will prepare vadai when I get and sometimes koottu or usili.


Banana flower - 1 cup ( cleaned and chopped0
Toor dhal - 1/2 cup
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsp
Onion - shallots (around 10) or red onion - 1 chopped
Tomato - 2 medium chopped
Green chillies - 2 slit
Ginger - 1 inch crushed
Garlic - 5 crushed
Tamarind - one small lime size
Cumin seeds - 1 tsp
Mustard seeds - few
Curry leaves - few
Lime juice - few drops
Coriander leaves - few chopped
Salt as needed
Oil - 2 tbsp

Wash and cook toor dhal with few drops of oil and turmeric powder for 2 - 3 whistles with banana flower( Here I cooked the flowers seperately as was planning to make vadais).


Heat oil and add cumin seeds and mustard seeds, curry leaves. Wait till they pop and add onions. Fry till transculent and add green chillies, garlic and ginger. Fry till onions are nice brown. Next add chopped tomatoes. Mash and cook till pulpy. Then add sambar powder and mix once. Next add the cooked banana flowers( if cooked seperatelY) and fry in oil for a minute. Pour in tamarind pulp( soaked for 30 minutes in a cup of water and pulp extracted). Allow it to boil up and pour in cooked toor dhal. Let it come to a boil. Add salt and garnish with chopped corinader leaves. Remove and squeeze in lime juice. Serve with hot rice.

Sending this to CMT-Dhal/Kadhi/Sambar/Rasam event hosted by Priya an event started By Jagruti.

Read more of "BANANA FLOWER DHAL- and 2 weeks Break"

35 CAPSICUM DHAL

Capsicum( Bell Pepper) Dhal( Paruppu/Pappu)


Dhal - 3/4 cup (can use toor dhal or masoor dhal)
Onion - 1 medium chopped fine
Capsicum - 1 big chopped into thin stripes
Garlic - 3 flakes sliced thinly
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Kitchen king masala - 1/4 tsp
Salt as needed
Oil - 1 - 1 1/2 tbsp
Lemon/lime juice - 1 tbsp
Coriander leaves chopped - for garnishing
Mustard seeds/ urad dhal and cumin seeds - very little of each
A simple dhal with capsicum. Goes well with rice and or chapathi.


I like masoor dhal a lot so have used masoor dhal. Wash and cook dhal till soft. Keep it aside. If using toor dhal then cook in a pressure cooker for 2 - 3 whistles.


Heat oil in a pan and add mustard seeds, urad dhal and cumin. Wait for few seconds and add chopped onion and fry till light brown. Next add sliced garlic and fry for another 2 - 3 minutes. Next add capsicum slices. Fry well for another 3 - 4 mts. Add all the powder and mix once. Immediately add the cooked dhal along with salt. Add water if needed according to thickness needed and cook till it comes up to a boil. Reduce flame and cook for 2 - 3 minutes. Remove and add lime juice and garnish with chopped coriander leaves.

Read more of "CAPSICUM DHAL"

22 MASHED SPINACH DHAL

Mashed Spinach Dhal/ Paruppu Keerai Masiyal/Kadaintha paruppu keerai


This dhal tastes too good with paruppu keerai, but in this recipe I have used spinach/palak leaves as only few variety of greens/leaves are available here.

Toor dhal - 1/2 cup
Spinach/Palak - 1 bunch
Onion - 1 small chopped fine
Tomato - 1 or 2 small chopped thick
Garlic - 3 pods
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Sambar powder - 1 tsp
Salt as needed
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Wash and pat dry spinach leaves ... wash toor dhal
In a pressure pan/cooker take toor dhal add 3 cups of water, also add half of onions chopped, garlic and chopped tomatoes... without covering cook for 10 - 12 minutes on high ( I do this coz I want to retain the color of spinach leaves and also the leaves gets cooked very fast and do not want to overcook and discolor them) ... next add all the powder and spinach leaves( you can chop it roughly or add as it )... ( also check if any additional water is needed, if water is drained a lot)...cover and cook for 1 whistle... once cool remove and mash with a churner or take them in a blender/mixie and turn on for just few seconds( just see if it is still hot chances are it will pour out... so let it to cool slightly and turn on few times just for 1 or 2 seconds only, they will get mashed very easily).... add salt and transfer to a serving bowl.

In a small pan/kadai heat oil and add cumin seeds, curry leaves and the remaining chopped onions... fry till nice brown and pour it on the mashed dhal. Tastes good with hot rice.

Sending this entry to Sowmya of Creative Saga's SWC- Cooking with Greens

Read more of "MASHED SPINACH DHAL"

15 SPICY/ MASALA DHAL

Spicy/ Masala Dhal

This dhal goes well with rice as well as chapthis/rotis. My mom makes this dhal many times especially for dinner, but she always likes what I prepare .I had many of my posts unpublishd out of which this was one, when Shama announced an event , that too cooking something of our mom's favourite, I immediately decided to send this simple dish that my mom loves.

Moong dhal - 3/4 cup
Onion - 1 small chopped fine
Tomato - 2 chopped fine
Ginger - 3/4 inch piece crushed
Garlic - 3 or 4 flaked crushed
Cumin seeds - 1 tsp
Green chillies - 2 slit long
Cardamom - 2
Cinnamon - 1 small piece
Clove - 2
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Lime/Lemon juice - 4 - 5 drops
Coriander leaves - few chopped for garnishing
Salt as needed
Oil - 1 tbsp

Wash and cook moong dhal seperately with enough water till soft.
Heat oil in a frying pan/kadai and add cumin seeds, cardamom, clove and cinnamon... wait for few seconds and add chopped onions... fry till they are golden brown... next add slit green chillies, crushed ginger and garlic... saute for a while and add chopped tomatoes... fry well till they are mashed and pulpy and oil oozes out.... now add all the powders... mix once or twice and immediately add cooked dhal ... add salt and let it to come up to a boil... add lime/lemon juice and chopped coriander leaves and remove. Serve with rice and or chapathi.

Sending in this entry to Shama Nagarajan's

Mother's Day Special Event

Read more of "SPICY/ MASALA DHAL"

0 CABBAGE KOOTTU

Cabbage - 1 cup chopped
Channa dhal - 3/4 cup
Tomato - 1 chopped fine
Onion - 1 small chopped fine
Turmeric powder - a pinch
Sambar/curry powder - 1 tbsp
Salt as needed

For tempering:
Mustard seeds - very few
Urad dhal - very few
Curry leaves - few
Oil - 1 tbsp

In a vessel cook channa dhal with enough water...when it is 3/4 th cooked add chopped cabbage , turmeric powder and cook again...after 5 minutes add chopped onions and tomatoes also...cook till channa dhal is very soft ...add sambar powder and salt...just before removing add the tempering...goes well with rice and or chapathis.

Variation...you can cook channa dhal and cabbage in a pressure cooker /pan for 2 whistles and then add onion and tomatoes along with the temperings and add the cooked dhal and cabbage...allow it to just come to a boil.

Read more of "CABBAGE KOOTTU"

0 TOMATO DHAL

Tomato Dhal/pappu/parrupu is a simple dish. Since dhal is cooked mostly in every houses, we can change it with different styles and tastes so that it differs.

Toor dhal - 3/4 cup( can also use masoor dhal)
Onion - 1 small chopped fine
Tomato - 3
Green chillies - 3
Ginger - 1 inch piece
Garlic - 3 flakes
Sambar or chillie powder - 1/2 tbsp
Turmeric powder - a pinch
Jeera/cumin seeds - 1/2 tsp
Salt as needed
Lime juice - few drops ( optional)
Oil - 1 tbsp

Cook dhal in a pressure cooker with 2 times water, turmeric powder, garlic for 2 - 3 whistles...remove and mash lightly.
Heat a tsp of oil and fry tomatoes, green chillies and ginger until tomatoes are little soft...cool and make a paste in a mixer.
Heat oil in a kadai and add jeera..when it starts to splutter up add onions and fry till transculent...next add cooked dhal and sambar powder ...also add tomato ground paste...add salt and allow it come upto to a boil... cook for 3 - 4 minutes...garnsih with chopped cilantro and also if needed can add few drops of lime juice...goes well with rice and or chapathis.
Variation: If you do not want to fry you can chop tomatoes and add it after frying onions, then add crushed ginger and next add chopped tomatoes..fry till they are soft and then add cooked dhal.

Read more of "TOMATO DHAL"

0 SNAKEGOURD KOOTTU

Snakegourd or podalangai koottu is a simple and tasty dish with less spice.
Moong dhal - 1/2 cup
Snake gourd - 1/s cup chopped
Coconut grated - 1 or 2 tbsp
Green chillies - 3
Ginger - 1 inch piece
Jeera/cumin seeds - 1/2 tsp
Turmeric powder
Salt as needed

For tempering:
Oil - 1 tsp
Mustard seeds - very few
Urad dhal - very few
Curry leaves - very few
Hing - a pinch

Grind coconut,green chillies, ginger and jeera in a mixer with little water to a fine paste.
Cook moong dhal, chopped snakegourd till very soft...can also cook in a pressure cooker adding 1 1/2 cups of water and turmeric powder for 2 whistles. Next transfer it to a vessel and add the ground paste with salt and let it to cook for few minutes( like around 5 minutes)...heat oil in a kadai and add the tempering ingredients and pour it on the cooked dhal/koottu and enjoy with hot rice.

Read more of "SNAKEGOURD KOOTTU"

0 MANGO DHAL

Mango dhal/mamidikaaya pappu/Manga paruppu.


I wanted to try mango dhal from a long time as I missed eating it, but could not find them in stores until recently. This time made sure I got couple of them to try many dishes with fresh mangoes and one such is this dhal.

Toor dhal or mixed dhal - 1 cup
Raw mango - 3/4 - 1 cup chopped
Onion - 1 small chopped
Tomato - 1 small chopped
Green chillies - 3 or 4
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Garlic - 4 pods crushed well
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Jeera/cumin seeds - few
Red chillies - 2 or 3 broken
Asafoetida/ hing - 2 pinch
Salt as needed
Oil - 1 -2 tbsp
 

I have scrapped/peeled the skin of mango with a knife and then chopped into pieces( Just used half a raw mango which came upto to 1 cup).
Wash dhal and add 2 1/2 cups of water...along with chilli powder, turmeric powder, chopped tomato, green chiilies , chopped mango and half of the chopped onion....pressure cook in a pan/cooker for 3 to 4 whistles. Remove and mash the dhal with a masher till dhal and mango are soft and mashed well.
 

Heat oil in a kadai and add mustard seeds, urad dhal,jeera, asafoetida, broken red chillies and curry leaves....when they start to splutter up add crushed garlic and remaining chopped onions(optional can skip adding) fry till onions and light brown...next add cooked dhal, salt and cook till it comes up to a boil...remove and enjoy with rice and pickle.

Read more of "MANGO DHAL"

0 TOOR DHAL

This recipe is the simplest and most commonly cooked in almost everyone's house...

Toor dhal - 1 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Salt as needed

For tempering:
Mustard seeds and urad dhal - 1/4 tsp
Curry leaves - few
Hing/asafetodia - a pinch
Red chillies - 2 broken

Can also add some crushed garlic and or some chopped small onions. This gives a very good taste to the dhal. Can have with hot rice and ghee.( fry everything in oil and add to the mashed toor dhal)


Cook toor dhal with turmeric powder and chilli powder using 2 cups of water in a pressure cooker for 2 whistles.... remove and transfer to a bowl and mash lightly... add salt.

Heat 1 tbsp of oil in a small kadai and add mustard seeds, urad dhal, hing, curry leaves and red chillies...
when they splutter up pour it on the dhal and mix well....
goes well with hot rice and ghee.

Variation: Can use small onions for tempering.

Read more of "TOOR DHAL"

0 METHI DHAL/ METHI PAPPU

Methi dhal/vendhaya keerai paruppu/menthya soppina bele/ menthya kurakku pappu/ Methi pappu

Moong dhal or Masoor dhal or Toor dhal - 1/2 cup
Methi leaves - 1 bunch
Onion - 1 medium chopped fine
Tomato - 2 chopped fine
Garlic - 3 pods
Jeera/cumin seeds - 1/2 tsp
Chilli powder - 1/2 tsp
Dhaniya powder - 1/2 tsp
Turmeric powdr - 1/4 tsp
Salt as needed
Oil - 2 tbsp
Lime Juice - 2 - 3 drops(optional use)

Wash and cook the dhal seperately in a vessel till they are very soft...mash well.

Clean and wash methi leaves....chop coarsely.

Heat oil in a pan and add jeera...when they splutter up add onions and fry till light brown...next add garlic ( crushed or sliced thin) and saute for minute and add tomatoes.....mash and cook till they are pulpy...reduce flame and add methi leaves and fry till the raw smell leaves like around 5 minutes...next add all the powders and saute...finally add salt and cooked dhal..let it just reach to a boil or cook for 2 or 3 minutes.Remove and add lime juice if needed..goes well with rice and chapathis.

Read more of "METHI DHAL/ METHI PAPPU"

2 KOLLU /HORSEGRAM DHAL & RASAM

Kollu/Ulavalu/Horse gram/Hurali

In Tamil, this is referred as KOLLU. Normally used to feed horses. But Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam, kollu dhal. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.
This is considered to be good to eat when you are having severe cold.


For Dhal :-

Horse gram - 1 cup
Mustard seeds - few
urad dhal - few
Red chillies - 3 broken into halves
Curry leaves - few
Salt


For rasam :-

Cooked and mashed horse gram - a handful
Tamarind - lemon size ( soaked in a cup of water)
Tomato - 2
Rasam powder - 1/2 tbsp
Mustard seeds - few
curry leaves - few
Garlic - 3 crushed
Red chillies - 2 broken into half
Hing - a pinch
Turmeric powder - 1/4 tbsp
Cilantro leaves - few chopped
Salt

Rasam powder :-
Dhaniya/coriander seeds- 1 tbsp
Jeera/cumin seeds - 3/4 tbsp
Pepper corns - 10
Red chillies - 2 or 3
( powder all this together in a dry mixer coarsely)


For cooking Dhal :-


Soak horsegram overnight and pressure cook for 5 or 6 whistles( it takes longer to cook than other dhals)...remove and mash very well save the water for rasam( can also use a blender for mashing ..just add in a blender and switch it on for just few seconds)...transfer it to a bowl( save a handful for rasam)...add salt...in a small kadai heat a tbsp of oil and add mustard seeds,urad dhal, curry leaves and red chillies..when they splutter up add to the dhal and mix...goes well with hot rice and ghee.( Can also add some chopped onions and crushed garlic)

For rasam :-


Extract a dilute pulp out of the soaked tamarind...add chopped tomatoes and mash very well with your hands( remove any skin that reaches your hand)...can also use 2 tbsp of tomato paste instead...then add turmeric powder, rasam powder, a handful of mashed horsegram with cooked water and
salt. Heat a small kadai with a tbsp of oil and first add mustard seeds, curry leaves and hing...when they splutter up add crushed garlic and red chillies...saute for few more seconds and pour it to the rasam...cook the rasam mixture in a medium flame ...let it to just reach to one boil or until it bubbles up..switch off flame and granish with chopped cilantro leaves.

Read more of "KOLLU /HORSEGRAM DHAL & RASAM"

0 RIDGEGOURD KOOTTU

Ridgegourd(peerkangai/beerakaya) koottu(kootu/pappu) can be made just like any other koottu .It tastes good with hot rice and ghee.

Moong dhal - 1/2 cup
Ridge gourd/beerakai/peerkangai - 1
Turmeric powder - 1/2 tbsp
Coconut - 1/4 cup
Green chilli - 3 or 4
Ginger - 1/2 inch piece
Jeera/cumin seeds - 1/2 tbsp
Salt

Temepring:-
Mustard seeds, urad dhal, curry leaves
Peel and chop the vegetable to thin pieces.
Grind coconut with green chillies, ginger and jeera to a smooth paste....keep it aside.

Cook ridgegourd together with moong dhal and turmeric powder with enough water to fill...cook till both are soft...You can also pressure cook both in a pressure pan for 2 whistle ... transfer to a thick vessel and add the ground paste and salt...cook in low flame for 10 minutes.
In a small kadai heat a tbsp of oil and add mustard seeds, urad dal and curry leaves...when they splutter up...add them to the koottu and mix...enjoy with hot rice and spicy dry curry as side dish.

Read more of "RIDGEGOURD KOOTTU"

0 SPINACH DHAL

Moong dhal - 3/4 cup
Spinach - 1 small bunch
Chilli powder - 1 tbsp( or can use curry powder or sambar powder)
Onion - 1 chopped fine
Garlic - 3 chopped thinly or mashed
Tomato - 2 chopped fine
salt as needed
Oil - 2 tbsp
Mustard seeds - few
Urad dhal - few
cumin seeds - 1 tsp
Curry leaves - few


Cook moong dhal with enough water till they are 3/4th cooked..next add chopped spinach leaves and cook for 5 or 10 more minutes...add salt and powder. Mix well
In a small kadai heat a tbsp of oil and add mustard seeds, urad dhal, jeera , curry leaves and crushed garlic pods... next add chopped onions and fry till golden brown, then add chopped tomatoes, mash and cook till they are pulpy add this to the dhal and cook again for 5 minutes. Serve with rice and or chapathi.

Read more of "SPINACH DHAL"

0 DRUMSTICK KOOTTU

Murungakkai poricha kootu:

Drumstick - 4 or 5 Nos
Moong Dhal - 1/2 cup
Turmeric powder - 1/4 tbsp
Mustard seeds
Curry leaves - few
Chopped cilantro - few
Oil - can use coconut oil

Grind together :-

Coconut - 1/4 cup
Jeera - 1/2 tbsp
Red chillies - 5

Cook moong dhal till they are soft. Keep it aside.
Cook drumstick with turmeric powder in 2 cups of water..cook till they are soft...now add the cooked moong dhal and the ground paste...add salt and reduce flame ...cook for 5 or qo minutes. Season with the mustard seeds and curry leaves in a tbsp of oil( can use coconut oil). Garnish with chopped cilantro. This goes well with rice and a spicy dry curry.

Got this recipe from a friend named Gayathri.

Read more of "DRUMSTICK KOOTTU"