METHI DAL (MENTHI KURA PAPPU)

METHI DAL

INGREDIENTS:-
3/4th toor dal
1 1/4 cup chopped methi
1 medium tomato finely chopped
onion 1-chopped finely
2 green chillies
turmeric powder
red chilli powder1/2 tsp
salt to taste

SEASONING:-
oil as needed
1/2 tsp cumin seeds/jeera
1/2 tsp musstard seeds
1 spring curry leaves
asafoetida-pinch
1 broken red chilli
1 garlic clove

METHOD:
STEP 1:-wash the dal few times and pressure cook with 1 1/2 cups of water.
STEP 2:-for seasoning(tadka)heat oil in a pan,add mustard and cumin seeds when they begin to crackle add red chilli,tomato and methi leaves to it.
STEP 3:-add pinch of asafoetida and salt to cook tomatoes.
STEP 4:-pour the cooked dal to this tadka and simmer for 5-10 mins.
STEP 5:-Add red chilli powder and salt if needed.
Serve methi pappu with rice or phulka.

PALAKURA PAPPU (PALAK DAL)

PALAKURA PAPPU (PALAK DAL)

INGREDIENTS:

Palak chopped(spinach)
1 small cup tur dal(red gram,kandi pappu)
Chenna dal-1/2 cup(or less)
Green chillies-5-6(slit lengthwise)
Onion-chopped
Big pinch turmeric powder
Jeera
Garlic cloves-2
Salt 
Red chilli powder
Tamarind
Salt to taste
Corriander leaves

FOR SEASONING/TADKA:

1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Dry red Chillis,de-seed and tear
Fresh curry leaves(5-10)
2-2 tsps of oil

PREPARATION:

STEP 1:-In a pressure cooker,place dal,palak leaves,chenna dal,chopped onions.green chillis,turmeric powder,chopped garlic cloves,jeera.Add 1 1/2 to 2 cups of water and pressure cook upto 2-3 whistles.
STEP 2:-Heat oil in a vessel,add mustard seeds as they jump around,add cumin seeds,red chillis,curry leaves and stir fry for half a minute.
STEP 3:-Add the tamarind puree in the tadka.
STEP 4:-Add this to the pressure cooked dal along with salt and combine.cook on slow to medium flame for 5-7 mins without lid on the top till you get the consistency.
STEP 5:-Garnish with corriander leaves.

     Serve with steamed white rice and a stir fry dish.

BEERAKAYA SENAGA PAPPU CURRY

(RIDGE GOURD)BEERAKAYA SENAGA PAPPU CURRY:

INGREDIENTS:

Beerakaya(ridge gourd)

Chenna dal(senaga pappu)

Onions 1(finely chopped)

Curry leaves

Ginger garlic paste

Turmeric powder

Oil

Red chilli powder

Tomatoes 2

Salt-to taste

Corriander leaves

METHOD:

STEP 1:-Take chenna dal into pressure cooker and add 1 1/2 cups of water.close t with lid;let it cook on medium heat for 5-6 whistles.let the cooker go down by itself n open the cover.

STEP 2:-Cut ridge gourd into medium pieces, and onions into small chopped pieces.

STEP 3:-Heat a pan of 3tbsp oil.add onions,curry leaves,ginger garlic paste,turmeric powder n fry.

STEP 4:-Then add ridge gourd(beerakaya)pieces n allow it to cook for 5 mins.

STEP 5:-Add chopped tomatoes,red chilli powder n salt.stir fry for another 5 mins.

STEP 6:-Mash the chana dal lighty n 3/4 or 1 cup of water to get medium consistency.check the salt taste or add more if required.

STEP 7:-Lastly garnish with corriander leaves.

Serve hot with steamed rice or roti.

PESARA PAPPU (MOONG DAL)

PESARA PAPPU

INGREDIENTS:

Moong dal(green gram)
1 onion
2 green chillies 
curry leaves
1 tomato
ginger-garlic paste
turmeric powder
red chilli powder
salt to taste
corriander leaves
corriander powder

METHOD:

STEP1:- In a bowl,fry moong dal/green gram till lite brown.

STEP2:- wash n soak in water.

STEP3:- In a pan,heat 2 tbsp of oil.add choped onions n green chillies.

STEP4:- add curry leaves n ginger-garlic paste n fry.

STEP5:- Then add turmeric powder,n only soaked dal(not water)

STEP6:- Fry it for 2 min.with no lid on the top.

STEP7:- add water required n allow it to cook for 5 mins o medium flame

STEP8:- Then add red chilli powder,salt n boil well for sometime.n add corriander powder.

STEP9:-    make sure the dal gets cooked.

STEP10:-  garnish with corriander leaves.

Serves hot with steamed rice.

SAMBAR

SAMBAR

INGREDIENTS:

Red gram dal/toor dal
1 small onion,sliced thinly
tomatoes-chopped
1 tbsp red chilli powder
1/2 tbsp turmeric powder
cilantro leaves
small size tamarind-1/2 cup water
salt as per taste

For tadka/tempering

 2 tbsp of oil
1 tbsp cumin seeds(jeera)
1 tbsp mustard seeds
2-3  dry red chilli
1 garlic clove,chopped
a few curry leaves
a pinch of asafoetida

METHOD:

STEP1:- Wash and soak dal for about 20mins or so n add 1tbsp of oil.

STEP2:- boil it in a pressure cooker for 3-4 whistles

STEP3:- meanwhile,soak small ball sized tamarind in 1 cup of hot water.

STEP4:- once the tamarind gets soft,pulp it with hands n filter it n keep aside.

TADKA/TEMPERING:

STEP5:- In a pan,heat 2 tbsp of oil n add mustard seeds,cumin seeds n curry leaves.

STEP6:- den add onions,red chillies,chopped tomatoes,garlic crushed pieces n bit salt to cook tomato

STEP7:- add turmeric powder,asafoetida , tamarind water n stir well.

STEP8:- After 5 mins.add cooked dal n mix 1/2 cup water if needed n mix well.

STEP9:- add salt required.

STEP10:- bring it to a boil. n last but not the least thinly chopped cilantro which bring flavor to the dish.
serve hot with rice.