Archive for ‘Dal’

August 28, 2012

Mixed Vegetable Dal – South Indian Style

This is a healthy and yummy South Indian dal recipe . Dint wanna try out the regular dal varieties today , hence opted for this mixed veggie dal which tastes slightly different from the regular stuff.



Preparation Time : 10 min

Cooking Time : 25 min (includes cooking time of dal also)

Serves :  3

1.Toor dal / Kandi pappu  – 1/4  cup (heap).
2. Onion, chopped finely – 1
3.Tomato, chopped finely – 2 small sized
4. Mixed vegetables chopped :
     Cabbage, chopped – 3/4  cup
     Carrot, chopped – 1
     Beans – 1/2 cup
    (When using other veggies like brinjal etc, adjust the measurements of veggies accordingly)
5. Green chillies, slit lengthwise- 3
6 . Tamarind( marble sized) – soak in little water.
7. Salt – according to taste.
8. Turmeric powder – less than 1/2 tsp
9. Poppu / Seasoning:
     Aavalu(Mustard seeds) – 1tsp

     Jeera(Cumin seeds) – 2tsp
     Minapappu(urad dal) – 2tsp
     Crushed Garlic flakes- 5
     Dry red chilli – 2
     Hing – 2 pinches
10. Chopped Coriander leaves – for garnishing
Firstly, pressure cook dal .Mash it well and keep aside.
Then, heat oil and add the seasoning. Fry little and add onions and sauté till transparent. Then add tomatoes and cook well.
To this, add the chopped vegetables and green chillies. See that they are well cooked on medium to low flame . Add turmeric powder and mix well.
Extract the tamarind and add this water to the fried veggie stuff . Mix well again. Adjust salt. Mix well and close the lid.
Once the veggies are well cooked in the tamarind extract, add the mashed dal and mix well. Allow it to boil for some time and once you get the desired consistency switch off the flame.
Garnish with chopped coriander. Serve hot with rice and ghee.
June 8, 2011

Tomato Pappu(Tomato Dal)


1. Muddapappu –
For preparing MuddaPappu, take 1/2 rice cup Kandipappu/toor dal and 1 rice cup water. Cook in Pressure cooker till its soft and mushy.
2. Tomatoes – 7 big
3. Green chillies – 4
4. Red Chillies (Dry) – 2 to 3
5. Tamarind – about 4 inch
6. Salt – 1 1/2 tsp
7. Turmeric – little less than 1/2 tsp
8.Mustard seeds / aavalu – 1/2 tsp
9.Curry Leaves / Karvepaku – 2 sprigs
10. Oil – 2 tbsp
11. Garlic (crushed)- 6
12.Jeera / Cumin seeds – 1 tsp


Firstly, prepare ‘Mudda Pappu’ and keep aside.
On high flame, heat oil and add Garlic, Jeera, Dry Red mirchi, Mustard Seeds, and curry leaves.
Fry little and immeiately add the chopped tomatoes along with chopped green chillies.Mix well.
Now , add turmeric and salt. Mix well again and close the lid.
After about 2 to 3min , reduce the flame to LOW.
After it gets cooked well, add tamarind water. Then, add the Mudda Pappu mixture and mix well. Allow it to boil well andServe hot.
June 8, 2011

Palakura Pappu (Spinach Dal)


1.Tur dal/kandi pappu – 1 small cup.
2.Palakura/palak/spinach(chopped and tightly packed) – 2 cups.
3.Onion – 1 chopped.
4.Turmeric powder –  big pinch.
5.Slit green chillis – 3.
6.Ginger chopped finely – 1/2 tsp.
7.Salt to taste.
8.Water –  1 to 1 1/2 cups (depending on the consistency u want).
9. For seasoning/tempering:
      Mustard seeds / aavalu – 1/2 tsp
Cumin seeds / jeera – 1/2 tsp
Urad dal / minapappud –  1/2 tsp
Garlic cloves – 3 to 4 crushed
Dry Red Chillies (remove the seeds) – 3 to 4
Curry leaves / karvepaku – 10 to 12
Oil -2 to 3 tsp
Ghee – 1/2 tsp (optional)
Method 1:
Firstly, pressure cook dal along with palakura, onions, slit green chillies,chopped ginger and turmeric powder by adding 1 1/2 to 2 cups water.
Pressure cook till 3 to 4 whistles.Heat oil in a cooking vessel, add mustard seeds and once they start spluttering add cumin seeds,urad dal,crushed garlic,red chillies and curry leaves and stir fry for 30 seconds.To this, add the pressure cooked dal along with salt and mix well.
Cook open on slow to medium flame for 6 to 7minutes till you get the desired consistency.

Method 2:

To retain the nutrient value of spinach another method of cooking this dal can be opted. Instead of pressure cooking the spinach, cook onions and spinach along with the tempering.

Then,add the pressure cooked dal to the well fried spinach mixture and mix well.

June 7, 2011

Menthu aaku pappu(Fenugreek leaves dal)


1. Menthi aaku / methi – 1 cup packed
2. Tur Dal – 1/4 cup
3. Onion – 1 medium chopped.
4. Tomato – 1 chopped.
5. Green Chillies – 4 to 5 slit.
6. Turmeric powder – 1/3tsp
7. Dry Red chillies – 2 whole
8. Garlic slightly crushed – 5
9. Ginger – 1 tsp chopped.
10. Curry  Leaves(Karvepaku) – 10
11. Cumin seeds(jeera) – 1tsp
12. Mustard seeds (aavalu) – 1/2 tsp
13. Salt – 1tsp
14. Oil
15. Coriander leaves (Kottameera) – for garnishing.
16. Water – 2 cups


Heat 1 tbsp oil in pan. Add mustard seeds and let  them splutter. Add Cumin seeds, slightly crushed garlic,dry red chillies and curry leaves. Fry them for a minute.
Add chopped onions,chopped ginger,green chillies and fry for 2 minutes on medium heat.
Add chopped tomato and saute for 3minute. Remove from heat and keep the tempered mixture aside.

Take the tur dal, add 1/2 cup of water, haldi ,tempered mixture and add the leaves on top and pressure cook till the dal is soft.Wait until  the pressure is released and remove lid.

Add salt to this cooked mixture and mash well.

Garnish with Coriander leaves.

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