Showing posts with label dals. Show all posts
Showing posts with label dals. Show all posts

Thursday, March 6, 2014

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

  • 1/4 cup Toor dal
  • 5-6 Amla/Indian gooseberry
  • 3-4 Green chillies
For Tempering:
  • 1 pinch Hing/ asafoetida
  • 1/2tsp Mustard
  • 1/2 tsp Cumin/jeera
  • 2 springs of  Curry leaves
  • 1 Dry red chilly( cut into pieces)
  • 2 tsp Ghee
  • 1 tbsp Coriander leaves,chopped
Cooking Directions
  1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
  2. Deseed amla and grind with chillies to coarse paste
  3. Pressure cook dal in 2 cups of water with little turmeric and oil.
  4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
  5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
  6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
  7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Tuesday, February 5, 2013

Cholar Dal


Cholar dal, a popular bengali dish served during the festive season along with luchi ( puri).This is simple dal cooked with some aromatic whole spices till soft and mushy and usually served with fried coconut pieces.
  • 1 1/2cups Split Bengal gram /chana dal
  • 2tbsp Ghee
  • 1tbsp Mustard oil
  • 2tbsp Coconut ( small 1/4 inch thin slices)
  • 2 Whole dried red chillies
  • 1 Bayleaf
  • 3 Cloves
  • 1/4tsp mustard
  • 1 Cinnamon stick
  • 2 Green cardamom
  • 1/2tsp Cumin/jeera
  • 3 Green chillies( finely chopped )
  • 1/2tsp Turmeric
  • 1tsp Ginger ( crushed)
  • 1tsp Red chilly powder
  • 2tsp Jaggery

Cooking Directions
  1. Soak Bengal gram for 30 minutes.
  2. In a pan,heat 1tbsp Ghee for about 1 minute.Add coconut pieces and fry till light brown.Remove and keep aside.
  3. Heat oil in a cooker add mustard (optional) red chillies ,bay leaf,cloves,cinnamon,cardamom and cumin seeds.Stir for a few seconds.
  4. Add fried coconut pieces and all the other ingredients except water and remaining 1tbsp ghee.
  5. Stir and fry for about 2 minutes.Add Water and stir once.Close cooker and cook till done or take 3-4 whistle.
  6. Allow the cooker to cool naturally .Open the cooker,pour the remaining 1tbsp ghee evenly over dal. Garnish with coriander leaves .This dal is specially relished with hot Luchi/Maida puries an authentic bengali dish

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Friday, August 17, 2012

Drumstick leaves Dal

drumstick leaves dal and square roti

Drumstick leaves are packed with vitamins and minerals especially vitamin A and C.Nutritional analysis show that the leaves are very high in protein and contain all of essential amino acids,including 2 amino acids that are especially important in children's diet. When my 11 year old son heard me telling all the benefits of it and he at once went and got me one huge branch of this tree and asked me to prepare some dal and from that day onwards he daily asks me to prepare something out of it.My mom too loves this leaves a lot so whenever i go to my native i do take some leaves and some flowers of drumsticks which is as tasty as leaves for my mom.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1cup Chanadal/Bengal gram dal
  • 2cups Drumstick leaves
  • 7-8 Garlic cloves (crushed)
  • 1/2tsp Turmeric powder
  • 2 Green chillies
  • 2-3 tsp Sambar Powder/Garam masala powder
  • 1 tsp Mustard seeds
  • 1/2tsp Cumin seeds
  • 8-10 Curry leaves
  • 2-3 tsp Oil/ghee
  • Salt to taste
  • 1 (marble sized) Tamarind ball
drumstick  leaves dal
Cooking Directions
  1. Soak chana dal/Bengal gram dal for an hour in 1 litre of water.
  2. Heat oil or ghee in a pressure cooker.
  3. Add mustard and cumin let it splutter then add curry leaves followed by crushed garlic, green chillies,saute for a second.
  4. Add roughly chopped drumstick leaves and turmeric powder, again saute for a minute or until you get the nice aroma of drumstick leaves.
  5. Now Add sambar or garam masala Powder ( i have used sambar powder) and mix it well.
  6. Soak Tamarind in hot water and squeeze out all the pulp
  7. Now add chanadal along with the water,tamarind pulp and salt to taste.Now cover it with cooker lid and take 3 whistle .Let it cool before opening the lid
  8. Spicy dal is ready to serve. Pour some ghee to enhance the taste.
  9. serve hot with rice or roti

Saturday, June 30, 2012

Moong dal-jackfruit payasam/Moogadali goshey

Today is "Ashada Ekadashi" the most important ekadashi virtha which falls on 11th day in bright half of Asada Masa.We hindu's observe fasting during this day.Chaturmasa vratha also begins from this day.The real purpose of the fast is to incessantly think and sing the glory of the lord.It does not matter if one takes milk,fruits and some light food like dishes prepared with Sabudana or moong dal.But in Mangalore we konkanis love to feast rather than fast!
 On this day we konkanis prepare some special dishes like khotto/for breakfast and for lunch  gajbaje(mixed vegetables) moogadali godshe( green gram payasam),kolambya  hinga udka gozzu(salted mango chutney) and some podis( veg fritters) for lunch.Today i am here with one type of payasam prepared specially on this day..MOONG DAL PAYASAM with Jackfruit.

Moong dal(split green gram) -1cup
Coconut milk-2cups
Wheat flour-1tbsp
Cashew nut-2tbsp

  • Cut the jack fruit into medium sized pieces and keep aside
  • Pressure cook Green gram dal in 4 cups of water for about 15 mins or just take 2 whistle.
  • Once the cooker is cooled down,open the lid and transfer the cooked dal into a heavy bottom sauce pan. 
  • Add jaggery to the cooked dal  and a cup of water and bring it to a boil.It will take about 5-7 minutes on medium flame.
  • Now add jackfruit pieces and cashew nuts, boil again for about 10 mins on low flame.Keep stirring in between ,or it will stick to the botton of the pan.
  • Now mix wheat flour with coconut milk and add this to cooked green gram dal and just take one boil and switch off the gas.
  • Add cardamom powder and its ready to serve.
  • Serve hot or cold

Tuesday, April 17, 2012

Amer dal.. a Bengali cuisine

I  love bengali cuisine.Bengali dishes are vey much similar to our konkani dishes especially vegetarian dishes. and not too spicy.First time i tried this bengali dal and it was very tasty.My son simply love dal so daily i try to make different variety of dal.They prepare variety of dishes with raw mango.My son loved this dal and want me to prepare this again tomorrow. 

Tur dal-1/2cup
Moong dal-1/2cup
Raw mango-1(cut into small pieces)
Red chilly-2
Curry leaves-1spring
Salt to taste

  • Cook both the dal together in a pressure cooker adding 4cups of water.
  • Now take a sauce pan and heat ghee,in that add mustard seeds,cumin ,curry leaves and red chilly saute for a second..
  • Now put turmeric followed by raw mango pieces and salt and saute for 2mins.
  • Now add the cooked dal and boil until mango pieces turns to soft .
  • Serve hot with plain boiled rice and pour some ghee.

Saturday, March 17, 2012

Tomato rasam

Rasam... the name itself make me drool..South indian's meal  is not complete without  rasam or tomato saru as we call it in our konkani .I can have my simple lunch with only rasam and papad. There are many variation for tomato saru or rasam .But this type rasam you can have it like soup too. I just love the aromatic,spicy,and tangy taste of this rasam and it is very healthy too as it contains dal water/stock.

Ingredients for the rasam:
  1. Tomato- 4-5(chopped)
  2. Tur dal-1tbsp
  3. Tamarind-1small marble sized ball
  4. jaggery-1tsp(optional)
  5. coriander leaves for garnishing
    Ingredients for the rasam powder
  1. Pepper-1/2tsp
  2. Coriander seeds-1tsp
  3. Jeera(cumin)1/2tsp
  4. Methi seeds(fenugreek)-6-7
  5. Kashmiri chilly-4
  6. Asafoetida-1/2tsp
  7. bengal dal(chana dal)-1/4tsp
  8. Curry leaves-4-5

Method of making rasam powder:-

  • Dry roast all the ingredients and make a fine powder.
Method of preparing rasam:-

  • Pressure cook lentil ,tomato,tamarind, and salt in 1 litre of water .Take 3 whistle and switch off the gas.
  • Once the pressure cooker cools down open the lid and blend the tomato and lentil with a hand blender to smooth paste.
  • Strain the soup and add about 2 cups of water and rasam powder and boil it again .Check for salt and add Jaggery .
  • Garnish with fresh coriander leaves and pour some ghee(clarified butter) before serving.

Note:- If you want you can temper the rasam with mustard and curry leaves.

Wednesday, March 7, 2012

Puran Poli/Ubbati/obbattu/Holigey

Today is a holi purnima the eve of holi ,holika dahan takes place.People put bonfire and celebrate the with lots of sweets so this puran poli is one of them.
This holika dahan symbolizes the victory of good over evil .today in every household you will see women preparing this Puran poli  through out  Maharashtra and North Karnataka region though the name may vary from region to region but the main stuffing is with chanadal and Jaggery or sugar to offer god.
        Every year i too prepare this on this auspicious day.My kids looking forward to this holi especially to eat this and to enjoy playing with colours with their friends.
     So you all enjoy this holi with lots of ghee and  puran poli......Happy holi to all my friends.

Ingredients for the dough:-
Maida(all purpose flour)-2 cups
Wheat flour-1/2 cup
Turmeric powder-1/2 tsp
Coconut oil or veg oil-1/2 cup
Rice flour to roll the poli

  • Mix Maida ,wheat flour,turmeric powder and salt
  • Now add enough water to knead a soft dough.
  • Now add oil and knead again till it soaks all the oil.
  • Keep it aside.

Ingredients for the stuffing:-
Chana dal(  Split chickpea)- 2cups
Sugar- 2cups
Cardamom-6-7( powdered)

  • Pressure cook chanadal  for 30 mins or untill 4 whistle by adding water an inch above the dal.
  • Now open the lid and let the dal to cool down a bit.
  • If there is any water then strain all the water.
  • Now grind this in a mixer to smooth paste.
  • Now heat a heavy bottom pan and put the paste and the sugar and start stirring all the time till sugar melts and the mixture thickens.
  • Once the mixture becomes thick switch off the gas and add cardamom powder and let it cool completely.
Method of  preparing  Puran Poli:-
  • Now take a lemon sized ball of the dough and make a ball and prepare  same with rest of the dough and  keep aside.
  • Now take one small lump of the filling and prepare the same size balls as you prepared earlier with the dough.The same way prepare balls with all the Puran(stuffing)
  • Now start stuffing the dough with the sweet balls or it is called Puran.Stuff the puran into dough and roll into flat disk using rice flour.
  • Now heat a griddle and start frying on medium heat without oil as we have used oil while kneading.
  • If you feel its sticking to the griddle then after frying 6-7 poli simply brush with a mixture of water and oil with a clean cloth piece to  just to clean the tava.
  • Serve hot with fresh Ghee(clarified butter).

Sunday, January 22, 2012

Dal Fry

Today is Sunday and  normally i prepare non-veg dishes for lunch and my marinated mutton is already waiting to jump into  the pool of masala but my bad luck  today electricity was not there.i dont had other options as there was no veggies in my fridge.So i waited for at least 2 hours and  said forget about mutton,lets try some dal and alu. i wanted to prepare something which is simple yet tasty and  won't spoil my kids mood  too...Suddenly i thought of this interesting  dish  and i ended up preparing this Dal Fry and some potato gojju and i think i really did justice to both the dishes.
This dish is a north indian dish,its available  in almost all the dabas .YOu can have it with simple rice or with ghee rice or with some roti or naan too..This Dal Fry i  prepared from Masoor dal.Normally i prepare dal with turdal but dal fry with masoor or red lentil goes well.

Masoor dal(red lentil)-2 cups
tumeric powder-1/2tsp
tomato-2 chopped
green chilly-2 chopped
red chilly powder1/2tsp
garam masala-1tsp
curry leaves
kasoori methi(dried fenugreek leaves)-1tsp
ginger -garlic paste-1tbsp
salt to taste
coriander leaves for garnishing 


  • Pressure cook dal with turmeric powder.
  • Let the cooker cool down,open the lid and take the vessel out.
  • In a pan add oil and half the butter.Let butter melt add mustard and let it sizzle,then add cumin wait till its changes to light brown,add the curry leaves,green chillies finely chopped.saute for a second.
  • now add ginger-garlic paste and saute for few seconds
  • add onion chopped and tomatoes chopped finely,saute till tomatoes melts.
  • now add chilly powder,garam masala powder and the kasoori methi.Saute till you get the nice aroma.
  • Now add the cooked dal and the remaining butter let the dal boils for 10 mins.
  • Dal Fry is ready.
  • Garnish with coriander leaves.

Monday, January 16, 2012

lemon dal

Turdal(red gram/yellow lentils)-1/2 cup
moong dal(split green gram)-2tbsp

for the seasoning:-
red chilly-2
curry leaves-8-10
green chilly-1(chopped)


  • Pressure cook both the dals in  1ltr of water for 30mins.
  • when the cooker cools down strain the dal soup and keep aside.
  • In a cooking pot boil dal soup with little salt and switch off the fire.
  • Now squeeze 1/2 lime into the dal and keep aside.
  • Now take a pan for seasoning.Add a tsp of oil or ghee.when its hot add some mustard and cumin.when mustard start to splutter add green chilly and red chilly along with curry leaves and switch off the gas.
  • Now add this seasoning to the dal.
  • serve hot.Add little pepper powder while serving.
Note:- The strained dal can be used for making dal fry or add this to some boiled veg while making sambar or  to any other dishes of your choice.
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