Olympics is going on in London. Though, I hardly find any time to sit and watch, some sports legends are just larger than life. Michael Phelps, Serena Williams, Gabbie Douglas of the United States, Saina Nehwal, Gagan Narang, Vijay Kumar,  Mary Kom of India, Yusain Bolt of Jamaica, Andrew Murray of Great Britain - They all are heroes. I cheered, hoped and bit my nails whenever I watched or read about them. But only one person, while doing what he does the best, left me speechless and spellbound was Oscar Pistorius of South Africa. You are a winner, Oscar! Kudos to your tenacity.

Alrighty, let's go to the recipes. I receive Tarla Dalal's recipes every week in my email. I generally just save the recipes to browse later. Some time back, I received "Darbari Daal" which sounded interesting. However, when I was actually cooking, I was not in a mood to turn the computer on and check the recipe. I went on creating my own darbari daal based on whatever I remembered and whatever was available in the pantry and fridge.

Tarla Dalal's real recipe is here for reference.

Darbari Daal

Ingredients

• 1/2 cup toor daal
• 1/4 cup masoor daal
• 2 tbsp plain yogurt
• salt to taste
• 1 tsp garam masala
• 1 tsp paprika or mild chili powder

Tempering

• 1/2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tbsp kasoori methi
• 1/2 tbsp ginger-garlic paste
• 1 small onion, finely chopped
• 1 small tomato, finely chopped

Suggested Accompaniment

Onion Kulcha

or

Plain Paratha

or

Jeera Rice

Method

1. Pressure cook daal mixture and mash and set aside.

2. Heat oil in a saucepan. Add cumin seeds, asafoetida and turmeric powder.

3. As they splutter, add onion. Saute for 2 minutes. Now add ginger-garlic paste and saute for 1 minute.

4. Now, add tomato, kasoori methi. Saute for 2 minutes.

5. Stir in yogurt and saute for 5 minutes.

6. Add garam masala, paprika, cooked daal, salt. Add 1/4 cup water.

7. Simmer.

Note-

1. This daal should be thick.

 

Source:  Enjoy Indian Food

Once I had gone with my friend to visit her grandmother. My friend's aaji's house was near Pune. For lunch, aaji had made delicious daalichi amti. One unique thing that I noticed immediately was that the aamti was flavored with olya kaandyachi paat or spring onion greens. It was so different and delicious. Aaji had a little garden in her backyard and she shared that she would add the fresh herbs to the daily daal and each herb added its own unique flavor.

My friend's aaji's Daal was my inspiration when I decided to add chives from my backyard to my daily daal. Chives has a mild flavor - kind of a cross between garlic and onion. So it worked perfectly with my daal.

Chives Daal

Daily Daal with Chives

 

Ingredients

• 3/4 cup toor daal
• 1/2 tsp tamarind pulp
• 1 tsp jaggery
• salt to taste

Tempring

• 2 tsp oil
• 4-5 fenugreek seeds
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/4 tsp cumin seeds
• 3 garlic cloves, chopped
• 2 tbsp minced chives greens
• 1/2 tbsp goda masala
• 1/2 tsp paprika

 

Method

1. Pressure cook toor daal and keep aside

2. Heat oil in a saucepan.

3. Add all the seeds. Add garlic cloves and chives greens. Saute for few minutes. Now add goda masala and paprika. Saute again for 1 minute.

4. Add  cooked & mashed toor daal & water as needed to adjust the desired consistency.

5. Now add salt, tamarind and jaggery. Bring to boil.

6. Switch gas to low and let it simmer - stirring in between - for at least 10 minutes.

7. Garnish with more chives greens if you like.

 

Note

1. Do not make this daal watery.

2. Similar daal can be made using garlic greens or onion greens.

3. As a variation, you can add mixed daals instead of using just toor daal.

 

Source:  Enjoy Indian Food

As a kid, I always thought that orange masoor daal was magical. The pretty orange color used to change into yellow when this daal was cooked. and for this magical reason, I used to request mom to use masoor daal often. :-D

Masoor Daal Ambat Varan

Ingredients

• 3/4 cup masoor daal
• salt to taste
• 2 tsp jaggery
• 1/2 tsp tamarind pulp (ready made)
• 1 tsp roasted cumin power

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp chopped onion

Grind coarsely or use mortar and pestle

• 2 tbsp cilantro/coriander leaves
• 1 tbsp fresh coconut
• 2-3 green chilies (more or less per required heat level)
• 1/2" ginger
• 2 cloves garlic
  

Suggested Accompaniment

• Ghee/Toop/Clarified butter
• Plain rice
• Pickle
  

Method
1. Pressure cook masoor daal. Mash it lightly and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida , curry leaves sprig and turmeric powder.
3. As the seeds splutter, add chopped onion. Saute for till the onion is soft.
4. Now add coarsely ground paste and cumin powder . Saute for 2 minutes.
5. Add 1/4 cup water. Let it simmer for 5 minutes.
6. Add cooked daal, salt, jaggery, tamarind pulp and 2 cups water.
7. Bring to a rapid boil. Switch the gas to low. Let it simmer for 12 minutes.
8. Serve hot with plain rice & ghee.

Note -
1. 3-4 kokum petals can be substituted instead of tamarind pulp.
2. Toor daal can be used instead of masoor daal.
3. You can also add 1 chopped tomato if you like.
4. This recipe is vegan by itself. But it is enjoyed with a spoonful of clarified butter/toop/ghee.

Source: Enjoy Indian Food

Cauliflower Dal.

Cauliflower is broken into small florets. Cauliflower is fried in oil flavored with whole spices. It is then cooked along with cooked toor dal along with tomato. Serve cauliflower dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cauliflower Dal.

Ingredients:

• Toor Dal 1 Cup
• Cauliflower 2 Cups Packed
• Tomato 1 Large
• Green Chiles 2
• Turmeric Powder 1/4 tsp
• Red Chile Powder 1/2 tsp
• Cilantro few Sprigs
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 Tsps

Method of preparation:

Wash and break cauliflower into small florets.
Slice the cauliflower florets vertically.
Wash and finely chop the tomato.
Wash, remove stems and slice the green chiles.

Wash toor dal under water and pressure cook the dal in 2 cups of water for 3 whistles.
Remove the cooked dal in a sauce pot.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets and fry till they turn golden brown around the edges.
Then add turmeric powder, red chile powder and salt.
Add the cauliflower mixture, chopped tomato, green chiles into sauce pot along with dal.
Boil the dal for 5 – 10 minutes or until tomato turns soft.
Stir in cilantro and serve cauliflower dal with steamed rice and dollop of ghee.
Notes: Make sure cauliflower is cooked well before removing from heat.

Source: Talimpu

Eventhough Srivalli choosed bit late our this month Indian Cooking Challenge i can definitely say it was an excellent choice, yep she went for an easy,delicious,comforting,interesting and truly a new dal which goes for dried dates and my favourite veggies yam and drumstick, i tried out twice this dal and they tastes truly tremendous along with rice and crispy dosas eventhough i loved them with rotis..This dal tastes absolutely quite different from the usual dal, this dal is choosed from Prathibha and Jigyasa's second book called Sukham Ayu, thanks a lot ladies without u guys i never would have tasted this delicious dal...Actually this dish called for dried dates,kokum,yam and drumsticks but i never get here those dried dates and kokam and finally prepared this delicious dal with pitted dates and used tamarind extract instead of kokum also deduced the quantity of jaggery used in this dal,else i followed exactly as the original recipe went for..

Ingredients:

• 3/4cup Toor dal
• 1/2tsp Turmeric powder
• Oil
• 1tbsp Tamarind extract
• 1/4tsp Jaggery
• 4nos Pitted dates (chopped)
• 2nos Drumsticks(cut as pieces)
• Few raw groundnuts
• 5nos Yam (cubed)
• 3nos Green chillies (slit opened)
• 1tsp Ginger (grated)
• 1tsp Coriander powder
• 1/2tsp Roasted cumin powder
• 1/4tsp Garam masala
• Few coriander leaves
• Salt

For Tempering:

• 1tsp Ghee
• 1/2tsp Mustard seeds
• 1/4tsp Fenugreek seeds
• 1/4tsp Cumon seeds
• 2nos Dry red chillies
• A pinch Asafoetida powder
• Few curry leaves

Method:
Wash and cook the toor dal with enough water, turmeric powder and oil in pressure cooker for 3 whistles, once the pressure gets released, churn the dal well...In a heavy bottomed pan transfer the dal,add the cubed yam, drumstick pieces,pitted and chopped dates, groundnuts,slit opened green chillies, jaggery,tamarind extract,salt,coriander powder, cumin powder along with enough water and cook in medium flame until the veggies get well cooked..

Finally temper all the spices in ghee and add to the cooking dal,cook for few minutes..put off the stove, now add the garam masala and chopped coriander leaves..Enjoy with rice,rotis or with dosas...

Source: Priya's Easy N Tasty Recipes

Nothing will beat a thick dal served with hot steaming rice topped with ghee and pickles, wat a comforting food na..I usually make simple dals using toor dal or either with toor dal and moongdal together, never tried out a simple dal just with split moongdal, i got this recipe from Nag's Edible Garden which sounds quite easy and interesting coz i never tried making dals with ginger in tempering spices i usually go for crushed garlic cloves, the addition of ginger pulled me to try out this dal for our sterday lunch and we guys enjoyed having this easy breezy dal with rice for lunch and with dosas for our dinner..Thanks to Nags for sharing this delicious dal..Obviously this dal goes to Jayasri's Blogger's Marathon - Edible Garden..

Ingredients:

• 1cup Split moongdal
• 1no Tomato(chopped)
• 2nos Green chillies (slit opened)
• 1/4tsp Turmeric powder
• Salt

For Tempering:

• 1/2tsp Mustard seeds
• 1/2tsp Cumin seeds
• 1/2tsp Grated ginger
• 2nos Red chillies
• Few curry leaves
• A pinch Asafoetida powder
• Oil

Method:
Cook the dal with enough water with turmeric powder, greenchillies and chopped tomatoes for 3 whistles in pressure cooker,once the steam get released mash the dal little bit and keep aside..Meanwhile heat enough oil in a pan, add all the ingredients given for tempering and fry, once they get well fried add this tempered spices and salt to the cooked dal..

Source: Priya's Easy N Tasty Recipes

Gujarati dal... that is the recipe for this month s Indian Cooking Challenge. This recipe was choosen by Sri valli from Jigyasa Giri& Pratibha two proud Authors of The Ayurvedic cook book-Sukham Ayu,Which is the winner of the 2nd place for best health and Nutrition book in the World 2009.This Gujarati dal recipe is from there book,In this book they give many healthy recipes and Ayurvedic tips too.Thanks to both of them for sharing this recipe with us and big thank to Sri valli for choosing this delicious recipe.

Comming to the recipe Gujarati dal is a simple and little sweet and tangy lentil curry which is a perfect combination with rice and roti .This recipe contains drumstick and yam,kokam since I am living in Libya here I don't get those ingredients so I skiped them and just fallowed the recipe and here I go....

INGREDIENTS:---

• Split red gram/red lentils/Toor dal -- 3/4 cup
• Turmeric powder -- 1/2 tea sp
• Few drops of oil
• Drumstick -- 2 cut in to 3 inch pieces(I didn't use this)
• Yam --- 4-5 pieces i inch pieces(I didn't use this)
• Hard dry dates --- 4
• Raw Groundnuts --- 1 tab sp
• Green chillies -- 4 slit
• Ginger -- 1 inch piece grated
• Soft dry Kokam -- 4-5 pieces or tamarind pulp 2 tab sp (I used tamarind pulp)
• Jaggery --- 1 tab sp
• Coriander powder -- 1 tea sp
• Roasted cumin powder -- 1/2 tea sp
• Garam masala -- 1/4 tea sp
• Coriander leaves -- 1tab sp chopped
• Salt --- 1 tea sp or according to your taste.

For Seasoning :---

• Ghee -- 1 tea sp
• Mustard seeds -- 1/2 tea sp
• Fenugreek seeds -- 1/4 tea sp
• Cumin seeds --1/2 tea sp
• Dry red chilies -- 2 broken
• Asafoetida -- a pinch
• Curry leaves --- 1Spring.
  

METHOD:---
1. Wash and soak dal in enough water for half an hour then add turmeric powder and oil to dal and cook till dal become soft.
If you would like to cook it in a preasure cooker then cook the dal for 2-3 whistles.
2.Remove the dal from heat and mash well.
3. By the time soak dry dates in hot water for 10 minutes
4. In a other pan take drumstick pieces,yam pieces add 1 cup of water and cook till the vegetables are tender.
5.Now add mashed dal to the vegetables fallowed by all other ingredients exept garam masala,coriander leaves and seasoning .
6.Add 1 cup water and cook in a low flame for 15 more minutes stir in between.
7.At the same time heat ghee in a small pan add mustard seeds,let them popup then add fenugreek,cumin seeds, broken red chillies,asafoetida and curry leaves.
8.Pour this seasoning into the dal and cook for another 5 minutes.
9.Remove the dal from heat and add garam masala mix well and garnish with chopped coriander leaves.

Serve hot with rice or roti.

Source: Plantain leaf

Beera Pottu Pesara Pappu.

Ridge gourd is peeled and the skins are ground into paste. The ridge gourd skins mixture is then fried in tempered oil along with boiled moong dal. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Ridge Gourd Skins with Moong Dal.

Ingredients:

• Ridge Gourd 2 Large
• Moong Dal 3/4 Cup
• Green Chiles 3 – 4
• Garlic 3 Cloves
• Turmeric Powder 1/8 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh moong dal under water thoroughly.
Bring to boil few cups of water, add moong dal and boil till moong dal turns soft but not mushy.
Strain the moong dal and keep aside.

Lightly scrape, wash and remove ends of the ridge gourd.
Chop into 3 inch long pieces and eventually chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Grind the ridge gourd skins into coarse paste using sufficient water (around 1 Cup).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add ground ridge gourd skins and fry till the mixture loses the bright green color.
Once the ridge gourd mixture is cooked, stir in strained moong dal, turmeric powder and salt.
Mix thoroughly and cook for a minute or two to evaporate any excess moisture.
Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is not over cooked.

Source: Talimpu

Just usual daily daal gets a kick by the addition of Garlic pickle!

Lasanwali Daal

Pickled daal

Ingredients

• 1/2 cup toor daal, cooked and mashed
• 1 tsp jaggery (or to taste)
• salt to taste
  

Tempering

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
  

Mash and set aside

• 1 tbsp garlic pickle
  

Garnish

• chopped cilantro/coriander leaves
  

Accompaniment

• Plain rice (preferably surti kolum)
• Lemon wedges
  

Method

1. Pressure cook toor daal adding adequate amount of water. Mash cooked daal and keep aside

2. Heat oil in a saucepan. Add mustard seeds, turmeric powder, asafoetida.

3. As they sizzle, take the saucepan off the heat. Stir in mashed pickle. Give a quick stir.

4. Now return to heat. Add mashed daal and 1/2 cup water. Stir.

5. Add jaggery and salt to taste (Remember pickle already has salt in it)

6. When daal comes to boil, switch the gas to low. Simmer for 5 minutes.

7. Garnish with chopped cilantro.

Note -

1. Take the saucepan off the heat before adding garlic pickle because all the spices in the pickle may burn.

2. You can adjust the consistency adding more water.

3. Pay attention while adding salt since pickle already contains salt.

4. This recipe serves 2 people.

Source: Enjoy Indian Food

Anapakaya Erra Kandulu Pappu.

Red lentils are used here which cook relatively fast when compared with other lentils. Bottle gourd is chopped up and cooked along with red lentils, green chiles and tamarind. When the dal and bottle gourd is cooked well, its finished by tempering with spices. Serve bottle gourd in red lentils with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd in Red Lentils .

Ingredients:

• Red Lentils / Masoor Dal 1 1/2 Cups
• Bottle Gourd 1/2 of Small One
• Green Chiles 2 – 4
• Tamarind 1 Inch Piece
• Turmeric Powder a big Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak tamarind in few tbsps of hot water and remove any veins and seeds.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Wash and finely chop the cilantro leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for 5 – 10 minutes, stir in chopped bottle gourd, green chiles, tamarind, turmeric powder and salt.
Boil till masoor dal turns yellow and bottle gourd becomes soft but not mushy.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Garnish with cilantro and serve bottle gourd in red lentils with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.

via Talimpu

According to ayurveda, replacing tamarind with lemon in everyday cooking reaps health benefits and this dal is based on that school of thought. Tamarind happens to be a basic ingredient in preparation of any traditional Andhra style dal and lemon replaces tamarind in this simple and healthy dal recipe. A pleasant variation to try when you want something new or when one runs out of tamarind. The recipe for this home style, delicious dal comes from my cousin's wife.

Ingredients for 4 servings:

• 3/4 cup toordal / lentils
• 1/8 tsp turmeric powder
• 3 tomatoes (I used plum tomatoes)
• 6 Serrano peppers, sliced lengthwise
• Salt to taste
• 1 big juicy lemon (or as per taste)
• For tadka: 1 tsp mustard seeds, 1 tsp cumin seeds, few curry leaves, a pinch of asafoetida
• Minced cilantro for garnish

Cooking:
* Wash the toordal and cook it adding turmeric powder and about 1.5 cups of water in a pressure cooker. Alternatively, the dal can be cooked on stovetop till done.
* Heat oil in a kadai or thick-bottomed cooking vessel and add the tadka ingredients. When they start to pop and splutter add the green chillies and tomatoes. Stir them once, cover the pan and cook on low flame. Keep stirring once or twice in between till the tomatoes turn mushy.
* Add the cooked dal and salt to the kadai. Mix well and let it simmer for a couple of minutes more so that the flavors mingle. Turn off the stove.
* Add the lemon/lime juice as needed and stir well once more.
* Garnish with cilantro and serve with hot steamed rice /rotis.

This goes to Susan's MLLA - 30th edition hosted by Priya Mitharwal.

via Veggie Platter

Red Kale Dal.

Kale is washed and finely chopped before adding to the tempered oil. Once the kale is wilted, cooked toor dal is mixed in along with seasonings. Cook the dal till kale is soft and serve red kale dal with steamed rice or with any flat bread.
Makes: around 4 Servings of Red Kale Dal.

Ingredients:

• Red Kale 1/2 Bunch
• Toor Dal 1 Cup
• Garlic 4 cloves
• Green Chiles 4 – 5
• Turmeric Powder 1/8 tsp
• Lemon 1/2
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash thoroughly, remove hard stems and finely chop the red kale (around 2 cups).
Wash toor dal under fresh water to remove any fine dirt.
Remove stems, wash and slice the green chiles.

Place washed dal in a vessel and pour 2 cups of water.
Pressure cook toor dal for 3 whistles and remove the pot from heat.
Alternatively, boil the dal for around 45 minutes in a sauce pot till the dal softens.
Peel and lightly mash the garlic cloves.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add chopped kale, turmeric powder and salt.
Cook till kale leaves wilt.
Then stir in cooked toor dal and half a cup of water.
Cook on low flame for around 10 minutes for kale to soften.
Squeeze the lemon and serve kale dal with steamed rice and crispy papad or with roti.
Notes: Make sure to cook the dal and kale well before removing from heat.

via Talimpu

Since few months am a happy owner of Mallika Basu's Miss Masala cookbook..While going through this beautiful cookbook i got hooked with this dal palak which sounds truly very easy,with simple ingredients also at the same time its goes for quick cooking process, i loved the simplicity of this dal palak and tried out for our today's lunch..As the recipe went for frozen spinach,immediately i just went through my freezer,fortunately i got a pack of already smashed spinach cubes..Finally i prepared this dal with those smashed spinach cubes and enjoyed this dal palak with some spicy chicken masala for our today's lunch..Both together turned out our lunch truly prefect...This dal palak was completely different from my version of dal palak,am happy to try this dal palak as everyone at home loved it...

Ingredients:

• 1/2cup Moongdal
• 1/4cup Masoor dal
• 1/2tsp Turmeric powder
• 6nos Garlic cloves (chopped)
• 1no Onion (chopped)
• 1no Tomato (chopped)
• 10nos Frozen spinach cubes
• 1tsp Ghee
• 1/2tsp Chilly powder
• 1/2tsp Lemon juice
• Salt

Method:
Pressure cook both dalswith turmeric powder until soft,meanwhile heat oil in a pan, add the cumin seeds and chopped garlic cloves (keep few aside),sauté for few minutes, add the chopped onions and chopped tomatoes, cook until they turns soft..immediately add the frozen spinach cubes and salt,cook everything in medium flame, now add the already cooked dals to the cooked spinach,add enough water if needed..Cook for few minutes..

Heat the ghee, add the remaining chopped garlic cloves and red chilly powder,fry for few minutes..Once the garlic turns brown, add this tempering to the dal..Finally add the lemon juice and serve with rice..

via Priya's Easy N Tasty Recipes

Thotakura-Amaranth leaves is a very common leafy vegetable in Andhra Pradesh. In Andhra pradesh people use this green leafy vegetable in their daily cooking atleast two times in a week.Fresh amaranth leaves are usualy cooked with lentils or as stir fry, curry with tomato and onion(thota kura pulusu). This nutrious green leafy vegetable is rich in iron when we mix with lentils that will be a protein rich, healthy, delicious side dish for steamed rice or with roti.Here Iam with a recipe amaranth leaves and split mung beans (moong dal),which is a good combination with rice. Here is a version that how Imake Amaranth leaves with moong dal.

INGREDIENTS:--
Amaranth leaves --- 2 cups chopped (1 big bundle)(chop amaranth leaves very finely for this dal can use a chopper if u can't chop finely by hand.for consistency of this recipe leaves should be very finely chopped.)

Moong dal -- 1 cup
Onion -- 1 small chopped
Green chillies -- 3 slit in to two

FORSEASONING:---

• Oil -- 1 tab sp
• Mustard seeds -- 1/2 tea sp
• Cumin seeds -- 1/2 tea sp
• Urad dal -- 1 tea sp
• Dry red chillies -- 2 broken
• Curry leaves -- 1 spring
• Salt -- 1tea sp(according to taste)
• Turmeric -- 1/4 tea sp

METHOD:---
1.Wash dal add 2 cups water,chopped onion,amaranth leaves,green chillies,turmeric start cooking,bring to full boil and reduce the flame to low and let it cook till done.
2.Remove from heat add salt and mix with a spoon to combine every thing no need to mash the dal.
3. Heat oil in a small pan add mustard seeds,urad dal, cumin seeds,broken dry red chillis,curry leaves and fry for a while then add this seasoning to dall and amaranth mixture mix well.
Serve hot with rice and pickle,usualy any type of pulusu(tamarind gravy) is a great combination with this dal.
Can use spinach also insted of amaranth leaves

via Plantain leaf

Healthy kootu with sprouted fenugreeks and bottlegourd , this kootu goes prefectly awesome with rice and rotis..Simple kootu to enjoy eventhough its really nutritious and tasty, we loved enjoying this kootu simply with pickles and papads....I prepared this kootu little bit thick as i want to serve them along both with rice for lunch and with rotis for dinner..

Ingredients:

• 1cup Bottlegourd pieces
• 1/2cup Sprouted fenugreek seeds
• 1/2cup Channa dal
• 1/4cup Moongdal
• 1no Onion (chopped)
• 2nos Tomatoes (chopped)
• 1/4tsp Turmeric powder
• 2nos Green chillies (slit opened)
• 1tsp Coriander powder
• 1/2tsp Amchur powder
• 1/2tsp Garam masala powder
• 1tbsp Lemon juice
• Few curry leaves
• 1tsp Mustard seeds+urad dal
• 2nos Dry red chillies
• 1/4tsp Asafoetida powder
• Oil
• Salt

Method:
Take the washed channa dal, washed moongdal, chopped tomatoes, bottlegourd pieces, sprouted fenugreek seeds with turmeric powder,enough water and salt in a pressure cooker, cook upto three whistles..Once the whistle get released, add the garam masala powder, coriander powder, amchur powder and slit opened green chillies to the to the cooked veggies-dal..

Bring everything to boil(add water if needed)... meanwhile heat enough oil, let splutters the mustard seeds, urad dal, dry red chillies and asafoetida powder..add the chopped onions and curry leaves, sauté until the onions turns slightly brown...add this onions and tempered spices to the cooking dal..Finally add the lemon juice and put off the stove..

Enjoy with rotis & rice..

via Priya's Easy N Tasty Recipes

I know you are wondering about exactly how many bunches of radishes I bought from the farmers' market!! But the truth is that I do get carried away when it comes to shopping at the local markets!:-D

MuLyachi DaaL

Radish Daal Curry

Ingredients

Pressure cook

1/2 cup toor daal

1 big piece of daikon radish, peeled & chopped into semi-circles

1 tbsp chopped onion

1/4 tsp asafoetida

1/2 tsp turmeric powder

Grind to paste

2 tbsp fresh coconut

1 tbsp onion

5 black peppercorns

1 tsp coriader seeds

Tempering

1 tbsp oil

1 sprig curry leaves

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

You will also need

1 tsp jaggery

3 kokums, rinsed

salt to taste

Method

1. Pressure cook toor daal with remaining ingredients under pressure cook, adding 1 cup water. Set aside.

2. Heat oil in a saucepan. Add tempering ingredients

3. As they sizzle, add daal, coconut paste and water to adjust the consistency.

4. Add jaggery, kokum and salt.

5. Bring to boil. Switch the gas to low. Simmer for 5-10 minutes.

6. Serve hot with plain rice and ghee/clarified butter.

Note -

1. You can mash cooked daal but take care not to mash the radishes.

Via Enjoy Indian Food

Vankaya Pappu.

Oil is tempered with spices and dals. Indian eggplants / brinjals are chopped up and cooked in tempered oil till just soft. Then the cooked toor dal is added to the brinjals and cooked for last 5 minutes. Serve eggplant dal with steamed rice and a crispy papad.
Makes: around 2 Servings of Eggplant Dal.

Ingredients:

• Toor Dal 1 Cup
• Baby Eggplants 3
• Green Chiles 3 – 4
• Turmeric Powder a big pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 4
• Asafoetida a pinch
• Curry Leaves 5
• Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Pressure cook the toor dal in 2 cups of water for 3 whistles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, turmeric powder and salt.
Fry for couple of seconds and cook covered till eggplant is soft but not mushy.
Stir occasionally if necessary.
Uncover, stir in cooked toor dal and adjust the salt.
Cook on low flame for around 5 minutes or until the dal and the eggplant is well cooked.
Serve eggplant dal with steamed rice and a crispy papad.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to the raw dal to cook for extra spice.
Variations: If the toor dal is cooked on a stove top, the eggplant and green chile pieces can be added to the toor dal during the last 10 minutes of the boiling time and then the dal can be tempered with spices.
Other Names: Eggplant Dal, Vankaya Pappu Kura.

Trevti means 3 daals. This daal tastes good with rice or rotla/bhakri.

Trevti Daal
Three daals
Ingredients

• 1/4 cup toor daal
• 1/4 cup yellow moong daal
• 1/4 cup chana daal
• Salt to taste
• 1/2 tsp mild chili powder
• 1 tsp Gujarati garam masala
  

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 small onion, chopped
• 2-3 cloves garlic, chopped
• 1 tomato, chopped

Method
1. Wash and pressure cook 3 daals. Mash and set aside.
2. Heat oil in a saucepan. Add all the spices. As they sizzle, add onion and garlic. Saute till onion is soft.
3. Add tomato and saute again for about 5 minutes.
4. Now, add chili powder and garam masala. Saute for 1 minute.
5. Add mashed daal and water to adjust the consistency.
6. Add salt and bring to a rapid boil.
7. Switch the gas to low. Let it simmer for 5 minutes.

Note -
1. Paprika can be used as a mild chili powder.


Check out
Jagruti's version

There are two ways of making mag ni daal. One is this wet version and the other is dried version (kori daal).

Mag ni Daal

Yellow Moong Daal

Ingredients

• 1/2 cup yellow moong daal
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp chili powder
  

Grind to paste

• 2 green chilies (or per desired heat)
• 2 cloves garlic
  

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1 small onion, chopped
• 2 tomatoes, chopped
  

Method

1. Pressure cook yellow moong daal and set aside.

2. Heat oil in a saucepan. Add mustard seeds, cumin seeds and turmeric powder. As they sizzle, add onions. Saute till onion is soft. Now add tomatoes and fry for 5 minutes.

3. Now, add ground paste. Fry for 5 minutes.

4. Add mashed daal, coriander-cumin powder, chili powder, salt.

5. Add water to get the desired consistency. Bring to boil.

6. Switch the gas to low.

7. Simmer for 5 minutes.

Note -

1. MIL suggests using more oil for the traditional way of making this daal.

2. Though this daal has curry like consistency, do not add too much water to get broth like results.

3. Adjust chili powder depending on the number of green chilies used in this daal.

Palakura Senagapappu Podi Pappu.

Chana dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in garlic infused oil. Finally cooked chana dal is added to spinach and briefly cooked. Serve spinach with chana dal over plain steamed rice or with roti.
Makes: around 2 Servings of Spinach with Chana Dal.

Ingredients:

• Spinach 2 Cups Packed
• Chana Dal 3 Tbsps
• Garlic 3 Cloves
• Turmeric Powder 1/4 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Red Chiles 3
• Curry Leaves 4
• Oil 1 tsp

Method of preparation:

Boil chana dal in a cup of water until the dal is soft and whole but not mushy.
Wash and roughly chop the spinach and its tender stems.
Peel, slice and lightly crush the garlic cloves.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, stir in green chiles and garlic cloves.
Stir fry for few seconds, stir in chopped spinach and turmeric powder.
Cook covered till the spinach completely wilts.
Now add the boiled chana dal.
Cook covered for a minute and uncover.
Stir fry for couple of seconds and season with salt.
Remove from heat and serve spinach with chana dal over plained steamed rice or wrapped in roti.
Notes: Make sure not to overcook chana dal.

Suggestions: Don’t remove chana dal from heat until its soft. Reserve any leftover water to make chana dal rasam. Don’t strain the chana dal until required else it dries out fast.
Variations: You can also add few drops of tamarind pulp if desired.
Other Names: Spinach with Chana Dal, Palakura Senagapappu Podi Pappu.