Y for Yellow dal Bengali style (Bhaja Moongr dal)

   My recipe for Y is a simple dal recipe from Bengali cuisine. This you can make as a simple dal or you can add vegetables like cauliflower, green peas. Coconut, cashew and raisins are optional in this recipe but that gives an additional crunchy taste and texture to the dal.                                                                         

So let's check the recipe...
Recipe adopted from here
INGREDIENTS:---
Yellow moong dal ---- 200 grams
Green chillies  --- 2,(1 choped and one slit)
Cinnaman --- 1 inch stick
Bay leaves --- 2
Cloves  ---  3
Dry red chilli --- 1
Cardamom --- 3
Broken cashewnuts ---  1/3 cup
Raisins ---  1/3 cupCoconut cut in to small pieces  -- 2 tab sp
Turmeric powder  --- 1/2 tea sp 
Ginger  ---  1 tea sp grated
Black pepper  --  few corns
Cumin seeds  --- 1 tea sp
Red chilli powder  --- 1 tea sp
Asafoetidia  ---  a pinch
Ghee  ---  1 tab sp
Sugar  ---  1 tea sp
Salt  --- 3/4 tea sp
Fresh coriander leaves for garnishing.
METHOD:---
1. Dry roast the moong dal till golden, wash dal for two times and add enough water, cook till dal become soft.
2. Heat Ghee in a pan fry coconut pieces till golden remove and set a side, then fry cashew nuts and raisins till golden remove  and set a side
4. Now add Cumin seeds, black pepper corns, slit green chilli, chopped green chili, cloves, cinamon, dry red chilli, bay leaf and let them crackle.
5. Then add asafoetida, grated ginger, fry for a second add red chilli powder mix well and pour this seasoning on the top of cooked dal.
6. Add salt, sugar, fried coconut pieces, Fried cashew nuts and raisins check the consistency if the dal is too thick add 1/2 cup water. Check and adjust salt mix well and cook for two minutes or bring to a full boil in a high flame.
7. Remove from heat garnish with chopped coriander leaves and serve hot with plain steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Chintakaya Pappucharu (Raw tamarind sambar)

Pappucharu is a recipe from Andhra cuisine which almost sounds like sambar. But with little variations, main difference is Andhra pappucharu doesn't contain any sambar powder or rasam powder. The consistency of this pappucharu is thin then sambar and we use onion, tomato and any one variety vegetable. Like drumstick, okra, cucumber but not mixed vegetables and no eggplants. Onion and tomato is must for this recipe.You can make pappucharu only with onion and tomato with out any other vegetables. Now i am going to post a pappucharu recipe with out tomato for our BM theme no Tomato gravies for this week.  

Today I am going to replace tomato with raw tamarind pickle or you can use fresh raw tamarind. I used raw tamarind pickle because we don't get fresh raw tamarind trough the year. We make this raw tamarind pickle every year in the season and store it for whole year. We can use this tamarind pickle for making chutneys, rasam, pappucharu instead of tamarind pulp. 

How to make Raw tamarind pickle..

Raw Tamarind  --  500 grams

Salt  ---  100 grams

Turmeric powder  ---  1 tab sp

Select matured (matured but not ripe once) raw tamarind and wash thoroughly and spread them on a dry cloth  let them dry well, make sure no moisture on tamarind.

Now cut raw tamarind in to small pieces and crush them in a mortar -pastel. Crush jently so that you don't crush the seed. Now remove the seeds with your hand.

Again bring back the raw tamarind to the mortar-pastel and make a coarse paste and remove in to a wide bowl.

Add salt and turmeric powder mix well and transfer this pickle in to a glass jar or ceramic jar  cover with lid and tie with a clean cloth and leave it in a clean and preserve. This will stay good for years... So Chintakaya tokku (Raw Tamarind pickle) is ready to use. You want to use this for chutneys or as it is like for chintakaya pachadi you have to wait for 3 days. After 3 days you can use this pickle.

Fresh Raw Tamarind

Mudichintakaya pachadi (raw tamarind pickle)

The second variation to make this Chintakaya Pappucharu is using raw tamarind as it is. Let's see how to take juice from raw tamarind. 

Take 5 to 6 raw tamarind pieces in a pressure cooker add 1 cup water and pressure cook for two whistels let the pressure go.

Take out from the pressure cooker and grind it with little water  remove and strain the fresh tamarind juice.

This fresh raw tamarind juice you can use to make rasam, pappucharu, sambar and pulusu verietes but you can't make chutneys with this juice. Because this is looks like juice means more watery.

If you are using the pickle then dilute a tab sp of raw tamarind pickle in a cup of water strain the juice and set a side... 

Now let's check the Chintakaya Pappucharu....

INGREDIENTS:----

Toor dal   ----  1/2 cup

Raw tamarind juice  ---  1 cup

Onion  ---  1 big cut in to slices

Drumstick  ---  2 cut in to two inch pieces

Salt to taste

Turmeric powder  ---  1/4 tea sp

Red chilli powder  --- 1 tea sp

Oil  ---  1 tab sp

Mustard seeds  ---  1/2 tea sp

Cumin seeds  --  1/2 tea sp

Dry red chillies  --   2 broken

Asafotieda  --  1/4 tea sp

Curry leaves  --- two springs

  

METHOD:---
1. Cook toor dal till soft or cook in a pressure cooker for three whistles and mash well.
2. Boil drumstick pieces and onion slices with one cup water till drumstick are tender.
3. Add tamarind juice to mashed toor dall and add red chill powder, turmeric powder, salt to taste mix well and add this dall and tamarind juice mixture to the boiling vegetables mix well.
4. Before it starts boiling heat oil in a pan add mustard seeds, cumin seeds, dry red chillies, asafoetida, curry leaves let them crackle and add this to pappucharu bring to full boil and switch off the heat.
Here i like to give a tip add a tabsp ghee to the pappucharu before you switch off the heat and close with the lid and serve after 10 minutes. This makes your pappucharu more flavorfull.
Serve Chintakaya pappucharu with rice and any side dish like potato or plantain fry(varuval) or simply with appalam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#62

Ullikaadalu-Senagapappu-Kobbari Kura

Ullikaadalu-Senagapappu-Kobbari Kura (Spring Onion- Chanadal- coconut stirfry)
My second recipe for this week under Meal Idea is a simple side dish for rice and rasam or rice and any type of pulusu( vegetables cooked with tamarind gravy). I usually make this side dish when ever I don't have any vegetables in hand. There are few variations in this curry,usually this curry is made with only chana dal and grated fresh coconut. but you can add chopped vegetables like finely chopped beans, spring onion, carrot or cabbage. Personally I don't like to add all those vegetables other then spring onion and fresh methi leaves, any way that's my choice.
so lets check the recipe.... 

In this menu I have Bendakaya chilakada dumpa pulusu( okra and sweet potato in taamarind gravy)                      Ulli kadalu, Senagapappu- kobbari kura( spring onion chanadal and coconut stir fry) with rice..
INGREDIENTS:---
Senaga pappu (chanadal)  ---  3/4 cup
Grated fresh coconut  ---  1/2 cup
Chopped spring onion ---  1 cup
Finely chipped fresh fenugreek leaves  --- 1/4 cup
Chopped green chillies  --  1 tab sp
Finely chopped ginger  ---  1/2 tab sp
Oil   ----  2 tab sp
Mustard seeds  ---  1/4 tea sp
Cumin seeds  ---  1/2 tea sp
Curry leaves  ---  few
Turmeric powder  --- 1/4 tea sp
Red chilli powder  ---  1/2 tea sp
Salt to taste
METHOD:---
1. Wash and soak chanadal in enough water for half an hour.
2. Pressure cook the dal for two whistles, Dal should be cook but not mashy , if you press the dal in your fingers that should break.
3. Drarin the water from dal if any and set a side.
4. Heat oil in a deep frying pan add mustard seeds let them sputter then add cumin seeds, curry leaves, chopped green chillies, chopped ginger and fry for a while.
5. Now add chopped spring onion white portion and fenugreek leaves stir for 3 minutes.
6. Then add turmeric powder give good stir and add cooked chanadal, salt to taste stir well, cover with a lid, keep it like that in a very low flame for 5 minutes.
7. After five minutes remove the lid stir well and add red chilli powder again give a good stir.
8. Finally add grated fresh coconut and spring onion green part let it cook for a couple of minutes
Stir well to combine every thing, switch off the heat and let it sit for a while.
Serve hot with rice and any pulusu or simply with rice and rasam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Tadkewali Moongdal

My final recipe for this week under north Indian side dish is a dal. A perfect side dish for rice, I can enjoy this type of simple dal with rice pickle and pappad.. Perfect simple meal right?. Actually  this tadkewali  dal is made with toor dal . But this recipe I learn from my friend when I was in Khajuraho. She is from Indore and she is the one who teach me most of the MP and UP dishes. Those days I even don't know how to make fhulkas(pulka),she used to hold my hands and teach me how to roll and fry pulkas on direct fire. I think I am very blessed to have friends like this. This is a simple recipe but very comfort food.

Let's check the recipe  

INGREDIENTS:---

Ginger --- 1 inch piece chopped

Garlic --- 4 cloves chopped

Oil ---- 2 tab sp

Moong dal ---  1 cup

Red chili powder --- 1/2 tea sp

Turmeric powder --- 1/4 tea sp

Salt to taste

Mustard seeds ---  1/2 tea sp

Dry red chillies ---- 1 broken

Onion --- 1 small chopped

Tomato ---- 1 small chopped

green chilies -- 2 slit

Garam masala --- 1 /2 tea sp

Cumin powder   ---  1/4 tea sp

METHOD:---

1. Dry roast moong dal till golden and add water to cover the dal and cook till soft. switch off the heat and mash the dal well.

2.  Heat 1 tab sp oil in a pan add chopped ginger,chopped garlic, onion and fry till golden then add chopped tomato, slit green chillis fry for a while.

3. Now add red chilli powder, turmeric powder, cumin powder, garam masala powder mix well and add cooked and mashed moong dal add a half cup of water it the dal is too thick, add salt to taste mix well and bring to full boil and switch off the heat.
4. Now heat the other 1 tab sp oil in a pan add mustard seeds let them popup then add broken red chillies and add this tadka to the dal, garnish with cumin powder and serve hot with steamed basmati rice , jeera aloo, pappad and pickle.

Let's check Blogging Marathon page  

Parippu curry

I have chosen South Indian dishes for this month BM, My choice for this theme is Kerala. I thought to post some sadya recipes from Kerala cuisine. My yesterday post was Pulissery, is one of the most important dish in sadya which is served almost end of the meal. Today what I am going to post is Parippu curry. This parippu curry will be served in the starting.

                                                                    Parippu curry is normally served with rice and ghee on top of it. Pappad and any Thoran or mezhukkupuratti is the best combination with this parippu curry. We Indians cook dal with a lots of variations, that depends on cuisine like using of masalas and spices. This Kerala Dal (parippu curry) is a moong dal based with a spiced coconut mixture and seasoned with coconut oil and lots of curry leaves. 
INGREDIENTS:---
Moong dal   ---  1/2 cup
A big pinch of turmeric
Salt   --- 1 tea sp
FOR COCONUT MIXTURE:--
Grated coconut  ----  1/3 cup
Cumin seeds  ----  1/2 tea sp
Shallots  ---  2
Green chillies ---  3
FOR TEMPERING:--
Coconut oil   ---  2 tea sp
Mustard seeds   ---  1/2 tea sp
Shallots   ---  2 sliced
Dry red chilli  ---  1 broken
Curry leaves   ---  1 spring
                                                               

METHOD:----
1. Roast moong dal till it turns in to golden brown. Add 3 cups of water, turmeric powder and cook till done.
2. Grind coconut, cumin seeds,shallots, green chillies with little water in to a smooth paste.
3. Once dal is cooked mash it well to make a smooth paste.
4. Keep the heat on low and add ground coconut paste, salt to the dal, cook till well blended This will take five minutes.
5. Heat 1 and half tea sp coconut oil in a pan add mustard seeds let them pop up then add sliced shallots,broken dry red chillies then add curry leaves and remove from heat and add this seasoning to the parippu curry mix well.
Finelly add remaining coconut oil on top cover with a lid and leave a side till you serve.
Serve hot with kerala rice and ghee.
SOME IMPORTANT NOTES:----
1. Traditionally they use only moong dal for this parippu curry.
2. Do not use asafoetida(hing) for tempering. Hing will over take coconut oil flavor.
3. Do not forget to serve lots of ghee with parippu curry
Let's check the blogging marathon 42 edition page Here

Char Dal Ka Dalcha

Char Dal Ka Dalcha a small variation of typical Hyderabadi Kaddu ka Dalcha. A traditional Dalcha is normally made with channadal and kaddu(sorakaya, bottle gourd) or with lamb. Using Kaddu is a vegetarian version, a very good combination with Bagara annam. This is my second week in BM 29 and I have chosen Cooking from a book as my theme for this week. Under this theme I am going to cook two traditional Hyderabadi recipes, which are very popular in Hyderabadi cuisine. These two recipe are from Royal Hyderabadi Cooking written by Master chef Sanjeev Kapoor and chef Harpal Sing Sokhi. This wonderful book includes some delicious Hyderabadi non-vegetarian and vegetarian dishes, some sweets from the royal cuisine.
For this theme Valli has given few ingredients and we have to pair them and cook so today my combination of ingredients are Channa dal and toover dal. Here is the recipe for delicious Char Dal Ka Dalcha....
                                                                     

 

INGREDIENTS:--

Channa dal ( bengal gram. spllit chick peas)  ---   1/4 cup

Masoor dal (split red lentils)  ----   2 tab sp

Toovar dal ( pigeon peas, kandi pappu) --- 1/4 cup

Moong dal (split green gram, pesarapappu)   --  2 tab sp

Turmeric powder  ---  1/2 tea sp

Red chilli powder  ---  1 tea sp

Tamarind  -- golf bal size

Onion --- 1 big sliced

Ginger paste  --- 2 tea sp

Green chillies --- 5 slit

Bottle gourd  --- 1 medium size peal and cut in to one inch cubes

 

 

FOR SEASONING:----

Pure ghee  --- 2 tab sp

Cumin seeds  ---  1 tea sp

Dry red chillies   --- 3 broken

Curry leaves  ---  15 leaves

Garlic cloves  --- 6 chopped.

METHOD:---

1.Soak all the dals in enough water for half an hour, after half an hour add turmeric, red chilli powder and 3 cups of water, pressure cook for three whistles. You can cook in a open pan till dal s are completely cooked.

2. Soak tamarind in warm water for ten minuets and squeeze out the pulp with one cup of water, strain and set a side.

3. Now heat oil in a pan add onion slices and fry till golden then add slit chillies, ginger paste saute for few seconds.

4. Add bottle gourd pieces  fry for a while then add cooked dals, salt to taste, cover and cook for ten minutes or till bottle gourd is tender.

5. After that add tamarind pulp and 1/2 cup water cover and cook in medium heat for five minutes stir in between the reduce the heat to low and cook for five more minutes.

6. Now heat ghee in a fry pan add cumin seeds when they starts changing the color add broken dry red chillies, chopped garlic cloves fry till garlic turns light golden add curry leaves fry for a while and add this seasoning to Dalcha cover the dalcha pan with a lid immediately to trap the flavors.

Serve hot with plain rice or Bara chaval or with Hyderabadi chicken biriyani.

This is my first post for Blogging Marathon 29th edition under  Cooking From A Book let's check other BM members recipes here.

 

 

 

Pindi Chana

This is the second week of Blogging Marathon 25 th edition. I am very happy that I am a member of this wonder full group. For this week I have taken Cooking from a book as my theme. In this theme I have to cook a recipe from a cook book. Buying cook book is a hobby for me from  long time  but I am very choose by outhor, but  some time I check the recipes in side  if I like the recipes means the recipe which are very  new to me or those recipes I am searching from long time. Then I buy that book, this book comes in that list. I do not know much about the author but I like the recipes in side, and what ever I tried from this book they came out so well and delicious. THE SUPER INDIAN COOK BOOK 1  BY RAKESH PURI. This book has been awarded as the BEST ASIAN CUISINE BOOK IN THE WORLD at the Gourmand world cook book awards 2007. All the recipes in this are from North Indian cuisine. Well writen in sections,  with vegetarian and non- vegetarian recipes. In those recipes I have choosen  PINDI CHANA from Panjabi cuisine. I have tried this recipe before also, that turn out very well and taste good with roti, fulka, naan but not liked with plain rice. Even it tasted so yumm with toasted bread. so here is the recipe for Pindi Chana.... 
INGREDIENTS:---
Chana (White) (chick peas) --  500 gms, soaked for overnight
Tea bag  ---- 1
Soda bicarbonate  ---  1/2 tea sp
Salt --  1 tea sp
Garam masala powder  --- 2 tea sp

                                                           
FOR MASALA:--
Coriander powder  ---- 5 tab sp to be dry roasted in a dry pan until aroma arises
Cumin powder   ---  2 tab sp to be dry roasted in a dry pan until aroma arises
Dry mango powder  ---   1 tea sp
Pomegranate seed powder  --- 2 tea sp if not available replace this with 2 more tea sp of dry mango powder
Black salt  -- 1 tea sp
Red chilli powder   --- 2 tea sp or according to your taste
Garam masala powder  ---  1 tea sp
salt to taste
Fresh ginger   ----   cut in to 3 inch juliennese
Green chillies  --10
oil   ----- 1/2 cup

                                                    
FOR PASTE:---
Onion  --- 1 small
Ginger  ---- 1 inch piece
Oil 2 tab sp
Cumin seeds  ---  2 tea sp

METHOD:---

1. Take the chick peas in a pressure cooker with enough water add tea bag, soda bicorbonate, salt, garam masal. cover and cook for 2 whistles the reduce the heat to low and cook for 10 minutes.
2. By the time chick peas should be tender. Drain the extra water but reserve the water.
3. Mix coriander powder. cumin powder, dry mango powder, pomegranate powder, garam masala, red chilli powder, black salt, salt to taste.
4. Divide the chick peas in to two portions. Take one portion and half of the masala and toss well so as to evenly coat the chick peas with the masala. Do the same for the other portion, sprinkle ginger juliennese, green chillies.
5. Heat 1/2 cup oil in a pan. When very hot pour on the chick peas and shake well. Use a ladel very carefully to mix the chick peas do not break.
6. Make a paste with onion and ginger and set a side.
 7. In another pan heat  2 tab sp of oil add cumin let them crackle, add onion and ginger paste saute till it turn in to pink.
8. Now add reserved water cook this in a medium heat for 4 minutes.
9. Then add chick peas mixture to this, keep the heat in high, continue stirring  till the  moisture evaporated so that the curry looks semi dry
This dish is a dry dish, the masala just coats the chick peas.
Serve hot with roti, fulka or naan.
This is my first recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page
 

Cholar Dal -- Chana Dal

This is my second recipe for BM under the theme of West Bengali Dishes. I always take inspiration for some people around me in that list first person is my mother. I never saw my mother tired, She has done everything to us, I never saw her wasting time till today. And the second lady is Srivalli, every time I think about Valli I get energy, Really believe me Valli. I know her as a fellow blogger from 4 years and personally from one year. Such a sweet lady and a very good friend of mine. Now coming to the next friend of mine I met her few months back only, but I know her almost from one year. Till to day I did not understand how this lady can manage time for everything. Yes I am talking about Deepa from hamaree rasoi, She is from Bengal. I book marked  some recipes from her blog. When I saw the theme in BM I got an opportunity to try them. So in that list here is my recipe from Deepa's hamaree rasoi Cholar Dal. 
             
                                    According to Deepa this is a made for each other combination with loochi or puri for Sunday's breakfast. Yes I agree to that, normally we do not have dal with puri we make potato curry or tomato curry or any kurmas. But when I read in deepas blog that this is a best combination with puri I have a small doubt in my mind whether it will work out or not. When I tasted it with loochi unbelievable!! that is really a made for each other combination. Not only with lootchis or puris this is a perfect combination with plain steamed rice also. We enjoyed this delicious dal from Bengali cuisine and A big thanks to Deepa for this wonderful recipe.
INGREDIENTS:---
Chana dal --- 200 gms
Green chillies  --- 2,(1 choped and one slit)
Cinnaman --- 1 inch stick
Bay leaves --- 2
Cloves  ---  3
Dry red chilli --- 1
Cardamom --- 3
Grated coconut --- 2 tab sp
Coconut cut in to small pieces  -- 2 tab sp
Turmeric powder  --- 1/2 tea sp
Ginger  ---  1 tea sp grated
Black pepper  --  few corns
Cumin seeds  --- 1 tea sp
Red chilli powder  --- 1 tea sp
Asafoetidia  ---  a pinch
Ghee  ---  1 tab sp
Sugar  ---  1 tea sp
Salt  --- 3/4 tea sp
Fresh coriander leaves for garnishing.
METHOD:---
1. Wash and soak chana dal for 2 hours.
2. Pressure cook dal with Turmeric, 1 bay leaf, and cardamom for one whistles ( make sure that dal did not cook too mashey).
3. Heat Ghee in a pan fry coconut pieces till golden remove and set aside.
4. Now add Cumin seeds, black pepper corns, slit green chilli, choped green chili, cloves, cinamon, dry red chilli, bay leaf and let them crackle.
5. Then add asafoetida, grated ginger, fry for a second add red chilli powder mix well and pour this seasoning on the top of cooked dal.
6. Add salt, sugar, grated coconut and fried coconut pieces check the consistency if the dal is too thick add 1/2 cup water. Check and adjust salt mix well and cook for two minutes or bring to a full boil in a high flame.
7. Remove from heat garnish with choped coriander leaves and serve hot with Loochi or puri or plain steamed rice.
This is my second recipe in the theme of West Bengal Dishes in BM 22nd edition let's check the BM page for other recipes

Magaya Pappu- Sundried Mango Pickle Dal

Magaya Pappu a different dal recipe with Sundried mango pickle. This dal is a best choice when you running with lack of vegetables this recipe is very handy for you. You can make this dal with dry mango pieces also. But dry mango pieces give a mild taste and pickle will give a strong taste. If you would like to make this dal with dried mango pieces then soak  mango pieces for 10 minutes before you add them to dal and cook dal for 10 minutes more.Can also make dal with other pickles like chintakaya(raw tamarind) and avakaya pickle, gongura pickle. Here is the recipe for Magaya Pappu
INGREDIENTS:--
Tour dal  --- 1 cup
Magaya (Sundried mango pickle)  --- 1/4 cup
Onion   -- 1 medium chopped
Green chillies  --- 2 cut in to small pieces
Oil   --- 1 tab sp
Mustard seeds  --- 1/4 tea sp
Split urad dal  --- 1 tea sp
Cumin seeds   ---- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Curry leaves  --- 1 spring
Salt to taste
METHOD:--
1. Wash and soak tour dal for 10 minutes then add chopped onion and green chillies, cook  till done (dal should cook soft if you mash with a spoon that should mash easily).
If you like to cook dal in a preasure cooker then cook for 3 whistels.
2. Remove from heat add magaya pickle to dal mash with a potato masher or with a spoon. Check salt and adjust according to your taste.
3. Heat oil in a frying pan add mustard seeds let them popup then add urad dal, cumin seeds, asafoetida, curry leaves.
4. Add this tadka (talimpu) to magaya pappu mix well to combine every thing.
Serve hot with rice a drop of ghee and vadiyalu (sundried fryims).
This is my second recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page .
check out my magaya pickle (sundried Mango pickle) recipe HERE

Sunnundalu - urad dal laddu

Sunnundalu - urad dal laddu is one of the old and very traditional sweet in Andhra cuisine.Which is traditionally made on festival s, marriage s, baby showers . this laddu s are consider as a healthy and energy giving sweet. here is the recipe for this delicious sweet. If you like can use grated jaggery instead of sugar but sugar gives a great taste. 

INGREDIENTS:--
Urad dal ---- 2 cups
Sugar  ---- 1&1/2 cup
Cardamom  --- 3
Ghee --- 1 cup clarified butter
METHOD:--
1. Heat a heavy bottom pan and fry urad dal till they turn in to golden in a medium low flame by stirring continuously.
2. Take seeds from cardamom add to sugar and grind in to a fine powder and set a side.
3. Grind fried urad dal in to a coarse powder this shuold be like a sand like consistency.
4. Remove and mix with sugar and cardamom mixture mix well to combine every thing.
5. Heat ghee in a pan add little by little to dal and sugar mixture and make laddus.
Store in a airtight container this laddus will stay for months.
This is my last recipe for Blogging Marathon 12 th edition group 2 in the theme of delicious dals lets check the Marathon page

Masoor dal pakodi

Chilled winter evening with a cup of tea and pakodi ohh wonder full isn't it. I know most of you will agree with me . For me pakodi s sre the best combination with tea or coffee and rasam rice umm yumm. Normally I make pakodis with chick pea flour and sliced onion s or any other vegetables like cabbage, spinach. This recipe is different from normal pakodi recipe freshly ground dal paste gives a great aroma to this pakodis. Lets check how I made them.


INGREDIENTS:---
Masoor dal --- 1 cup
Chana dal --- 1/4 cup
Rice flour --- 1 tab sp
Onion  ---- 1/2 cup chopped
Green chillies -- 3 chopped
Ginger  --- 1 tea sp chopped
Coriander leaves --- 1/4 cup chopped
Mint leaves  ---- 1 tab sp chopped
cumin seeds  ---- 1 tea sp
Salt to taste
Oil for deep frying
METHOD:---
1. Wash and soak both dals in enough water for 4 hours.
2. Drain water (set this water a side so that we can use little water while grinding rest of the water you can use in making of rasam or any other curries) and grind in to a fine paste by adding little water.
3. Add all other ingredients mix well to combine every thing.
4. Heat oil in a deep frying pan.Once oil turns hot reduce the flame to medium.
5. Drop small portions of dal mixture in to hot oil and  fry till they turn in to golden.
6. Remove from oil and drain the oil on a kitchen towel.
Serve hot with green chutney and cup of tea.
This my recipe for day 6 in Blogging Marathon 12th edition group 2 lets check the Marathon page.

Pappula Podi

We South Indians podi freaks. We love to have this spice powders with hot steamed rice and a dash of ghee or with Idli or dosa. In my kitchen I always have four to five verities of podi s. Some times they spares those extra few minutes of grinding chutney to go with dosa and idlis. And this podi s (spice powders) are good appetizer s too. Today's my recipe is pappula podi - dal spice powder.

INGREDIENTS:---

Chana dal --- 1/2 cup

Urad dal --- 1 cup

Pea nuts --- 1/4 cup

Coriander seeds --- 1 &1/4 cup

Cumin seeds -- 1/2 cup

Dry red chillies -- 15

Tamarind --- 2 inch piece

Garlic cloves --- 10

Curry leaves --- 5 springs

Salt to taste

METHOD:--

1.Dry roast both dals in a low flame till they turn in to light golden.

2. Dry roast peanuts, coriander, cumin seeds one by one.

3. Fry red chillies and curry leaves also and combine every thing.

4.Add tamarind, garlic, salt to taste and grind them in to a fine powder.

Remove and store in a airtight container.

Serve with Hot steamed rice or idli or dosa with a dash of ghee or gingelly oil.

This is my 5ht post for delicious dal s theme in blogging marathon 12 edition group 2 lets check Marathon page.

Spicy Khichdi

Khichdi is one of the comfort and healthy one bowl meal which normally made by rice and dal and no other spices. I changed that mild tasted khichdi in to a spicy version. Which turned in to a whole meal by itself. Best combination for this spicy khichdi is just plain curd so here is the recipe..

INGREDIENTS:---

Rice --- 1&1/2 cup (I used basmathi rice you can use any other rice)

Whole moong dal (whole green gram with skin) --- 1/4 cup

Split green gram ( moong dal) --- 1/4 cup

Fresh green peas -- 1/4 cup

Carrot --- 1 big cut in to small cubes

Potato --- 1 medium cut in to cubes

Onion -- 1 medium sliced

Cumin seeds -- 1 tea sp

Ghee or oil --- 1 tab sp

Salt to taste

Turmeric powder -- 1/2 tea sp

For Masala :--

Green chillies --- 4

Fresh coriander leaves -- 1/2 cup

Fresh mint leaves --- 1/4 cup

Garlic cloves --- 9 cloves

Ginger --- 2 inch pieces cut in to small pieces

Grated fresh coconut -- 1 tab sp

Cinamon --- 1 inch piece

Cloves --- 5

Grind all above ingredients with little water in to a fine paste and set a side.

Method:--

1. Wash and soak both dals in enough water for 1 hour.

2. Wash and soak rice for 10 minutes

3. Heat ghee or oil in a pan add cumin seeds let them fry for a while then add sliced onion, fry till onion turn in to transparent.

4. Then add potato cubes cook for five minutes then add carrot, green peas Turmeric powder, Salt to taste cover and cook for seven minutes.

5. Now add soaked dal give a good stir cover and cook till all the water disappears.

6. In the mean while drain the water from rice and set a side.

7. Add ground masala, rice to the vegetables give a good stir then add three and half cups of water mix well cover and cook till done.

If you want to make this khichdi in a pressure cooker then cook for 2 whistles.

Serve with plain yogurt or raita

This is my recipe for day 4 in Blogging Marathon 12th edition group 2 lets check the Marathon page .

Dal paratha

Hot paratha s with pickle and raita yummm this is my all time favorite meal. I have a friend Sweatha she is from Bihar Whenever I go to her place she used to make hot hot parathas for me. I can manage but cannot make paratha s like her. She used to make lot of variations in filling. Missing you sweatha.:(.. This dal paratha is inspired by her dal paratha but I made some changes to her recipe, will post the original recipe soon. Here I go with the recipe.

For filling:---

Chana dal --- 1 cup

Chopped green chillies --- 2

Onion --- 1 medium chopped

Fresh coriander leaves --- 1 tab sp chopped

Lemon rind --- 1 tab sp

Cumin seeds --- 1 tea sp roasted and lightly crushed

Salt to taste

For dough:---

Whole wheat flour --- 1&1/2 cup

Salt to taste

Oil -- 1 tab sp

Oil for frying.

Method:---

1. Wash and soak chana dal for 1/2 hour and cook till dal become soft.

2. Remove from heat and drain if any water and spread dal on a plate to remove extra moisture.

3. Mash dal well and add all other filling ingredients mix well to combine every thing and make golf size balls out of this dal mixture and set a side.

4.In a other bowl take whole wheat flour, salt add enough water to make a soft dough and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes.

5. Make small balls out of this dough and press in to small puri keep the dal mixture ball in the center of the puri and close from all sides to cover the filling.

6. Press this stuffed ball s in to round thick chapathis.

7. Heat a tawa (griddle) srinkle little oil and fry this dall paratha both sides till it turn in to nice golden.

8. Remove from pan and serve hot with pickle and raita. I served this with cauliflower pickle and boondi raita. boondi rita is the best combition for this dal parathas.

This is my third recipe for the theme delicious dal s in Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Carrot Pesarapappu Kura (Carrot and Moong Dal curry)

I know my yesterdays recipe Munakkaya pappu had a long list of ingredients and little long process too. Today's recipe is simple and easy to make and you can say this is a healthy recipe too. This recipe is fro my grand mother (fathers mother). she used to make the same recipe with cabbage to and with a combination of rice and rasam or with pulusu. Here is the recipe..

INGREDIENTS:--

Carrot -- 1/2 kg

Moong dal -- 1 cup

Green chillies --- 4

Onion --- 1

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 2 tea sp

Mustard seeds --- 1/2 tea sp

cumin seeds -- 1/2 tea sp

Curry leaves --- 2 springs

METHOD:---

1. Cut carrot in to small pieces ( means chopped carrot, I used my onion chopper to chop carrot).

2. Finely chop onion and green chillies too

3. Wash and soak moong dal in enough water for 1/2 hour.

4.Now heat oil in a pan add mustard seeds, cumin seeds, curry leaves fry for a while then add chopped onion and green chillies fry for 2 minutes in a low flame, add soaked dall and cook in a medium flame.

5. when the dall is 1/4 cooked add chopped carrot, salt, turmeric powder cook in a medium flame till carrot is cooked and dall is half cooked and all the water is evaporated.

6. Now keep the flame in high and stir for 2 minutes or till the curry become dry. There should not be moisture in this curry and carrot and dall are half done not over cooked.

Serve hot with rasam and rice or with roti..

Here is my one more recipe for delicious dall s theme in Blogging marathon 12 th edition at Vallis spice your life lets check the Marathon page

Munakkaya Pappu (Drumstick dall)

Again I am here with blogging marathon 12 th edition group 2. This time I have chosen delicious dalls as my theme for seven days. Munakkaya pappu(drumstick dall) I got this recipe from my amma(mother). This is a good combination with rice and dosa and even with chapathi. Here I go with the recipe.

INGREDIENTS:--

Tour dal --- 1 cup

Chana dal (split chick peas) -- 1/4 cup

Drumstick -- 2 cut in to 2 inch pieces

Onion -- cut in to big pieces

Tomato -- 1 big cut in to big pieces

Green chillies -- 2 slit

Salt to taste

Red chilli powder -- 1/2 tea sp

Turmeric powder -- 1/2 tea sp

Tamarind -- golf ball size ball soak in warm water

Jaggery -- a small piece or 1 tab sp grated

Oil --- 1 tab sp

Mustard seeds -- 1/2 tea sp

Cumin seeds -- 1/2 tea sp

Dry red chillies -- 2 broken

Curry leaves -- 1 spring

Asafoetida --- 1/4 tea sp

For Masala:---

Chana dal -- 1 tea sp

Urad dal --- 1 tea sp

Coriander seeds -- 1&1/2 tea sp

Cumin seeds -- 1 tea sp

Mustard seeds -- 1/4 tea sp

Fenugreek seeds -- 5 seeds

Black pepper seeds -- 1 tea sp

Dry red chillies -- 5 or according to your taste

Asafoetida --- 1/4 tea sp

METHOD:---

1.Mix both tour and chana dal wash and soak in 2 cups of water for 1/2 hour.

2. Fry all masala ingredients except asafoetida one by one till they turn in to light golden and starts giving a nice aroma.

3.Add asafoetida and set a side to cool then grind in to fine powder,set a side.

4.extract thick pulp from soaked tamarind and set a side.

5Now start cooking dall when dall fully cooked add drumstick pieces (we are not going to mash this dall so keep on cooking by adding all other ingredients one by one)

6. When drumstick pieces are half cooked add tamarind pulp, turmeric powder, red chilli powder, salt to taste. Hear If need you can add 1/2 cup water and keep on stirring but gently, take care that drunstick pieces should not break.

7. Cook for 5 more minutes then add onion and tomato pieces, slit green chillies give a good stir and cook for 5 minutes.

8. Now add curry leaves, ground masala, jaggery mix well cook for 2 minutes.

9.Heat oil add mustard seeds, cumin seeds, dry red chillies, asafoetida and add this tadka to munakkaya pappu(drumstick dall).

Serve with hot steamed rice, Ghee and pappad.

This is my first entry for Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Chane Jaisalmer Ke

Jaisalmer- Jaysalmer The city of sands the city of forts.this beautiful Golden city lies in the middle of the desert so that it is surrounded by sands.The city of jaisalmer has it's own distinct food culture and cuisine which is little different from other Indian cuisine.There are so many special dishes from this area few are like Ker sangri, Kadhi pakode, banon aloo and this Chane ki sabji from jaisalmer I have chosen for today s Rajasthani recipe for Blogging Marathon#6.

INGREDIENTS:---

Kala chana (black chick peas) ---- 1 cup

Yogurt ----- 1 1/2 cup

Besan (chick pea flour) --- 1 tab sp

Turmeric ---- 1 te asp

Salt ---- 11/2 te asp

Asafoetida ---- 1/2 tea sp

Green chillies -- 4 slit

Red chilli powder --- 1 tea sp

Coriander powder --- 1 te asp

Garam masala powder -- 1/2 tea sp

Chat masala ---- 3/4 tea sp

Cinnamon -- 1 inch stick

Cloves --- 4

Green cardamom --- 3

Cumin seeds -- 1 tea sp

Ghee --- 2 tab sp

Sliced onion -- 1 tab sp

Chopped coriander leaves --- 1 tab sp

METHOD:----

1. Wash and soak chane for over night in enough water.

2.Pressure cook chane for 3 whistles in the same water.

3. Mash chane lightly and set a side.

4.Take yogurt in a mixing bowl whisk well to give smooth texture.

5.Add chick pea flour,red chillie powder,turmeric powder,garam masala powder,chat masala powder,coriander powder and again whisk well that no lumps form.Add green chillies Asafotieda and mix well.

6.Heat ghee in a pan add cinnamon.cloves,cardamom and cumin seeds when they begin to change the color add yogurt mixture, salt mix well.

7.Now add chane and 1/2 cup water if required,mix well and bring to a full boil and cook for 5 more minutes.

Remove from heat,garnish with coriander leave and sliced onion.

Serve hot with puri...

Lets check what our friends were cooking today.

Rajasthani Panchmel Dal

Panchmel dal a perfect blend of 5 different lentils cooked in fragrant spices and thempered with asafotida,cumin and coriander powder.when you serve this dal with roti and a subji that will be a protein packed full meal.when first I read this recipe I thought ok we are using 5 lentils and which flavour we get in this dal.But really it is delicious .it goes very well with any roti and even with rice.We enjoyed this with palak and cabbage parathas, pickle. To day is the second day of Blogging Marathon 6,this is my second recipe for regional recipes from Rajasthan. Hope you all enjoy my recipes..
Recipe source from Priya of Mharo Rajasthan's Recipes....

INGREDIENTS:-----
Toor dal(split pigeon peas) --- 1/4 cup
Moong dal (split mung bean or green bean)--- 1/4 cup
Chana dal(split chick peas or garbanzo beans) -- 1/4 cup
Masoor dal(split red lentils) ---- 1/4 cup
Green hole moongdal(hole green mung beans)---- 1/4 cup Wash and soak this green mung beans in enough water for 8 hours.
Soak all other dals for 10 minutes.
Onion ---- 1 finely chopped
Tomato --- 1 big finely chopped
Red chilli powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder -- 1 tea sp
Cumin powder --- 1 tea sp
Garam masala 1/2 tea sp
Salt ---- 2 tea sps or according to your taste.
Oil -- 1 tea sp

FOR SEASONING:---
Mustared seeds -- 1 tea sp
Cumin seeds --- 1 te asp
Green chillies --- 2 finely chopped
Onion --- 1/2 cup finely chopped
Ginger --- 1 inch piece very finely chopped or crushed
Garlic ---- 6 cloves finely chopped or crushed
Ghee --- 2 tea sp
Fresh coriander leaves --- 1/2 cup finely chopped.
METHOD:---
1.Heat oil in a thick bottom pan add 1 chopped onion and fry till translucent then add chopped tomato and cook for few minutes.
2.No add red chilli powder,coriander powder,cuminpowder,salt and fry for 2 minutes.
3.drain dal's from water(drain water in to othe bowl sothat you can use the same waster for cooking the dal)and add ths dals to onion and tomato mixture,fru for 3 minutes.
4. Then add enough water to cook dal, cook till they are done(if you like to cook dal in apresure cooker then cook for 2 whistles.)
5.Add more water to bring a desire consistency,add garam masala powder bring to a boil.
6. In the meanwhile heat ghee in a other pan add mustard seeds let them popup then add cumin seeds,chopped green chillies,ginger,garlic,onion and fry till nice arom comes out.
7. Add this seasoning and chopped coriander leaves to cooked dal mix well.
Serve hot with roties or plain steamed rice.
Let's check what our other friens were cooking to day

Gujarati Dal From Sukham Ayu For Indian Cooking Challenge

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.

THOTAKURA TIYYA PAPPU--- AMARANTH LEAVES WITH MOONG DAL

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