Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Mangolore Bonda ( Ambode )

Mangalore Bonda /Uddina Ambode is one of the famous fried dish from Dakshina Kannada. 

South Canara people used to grow lots of urid and other pulsed after the paddy harvest. There used to be urid grains stored in each home and used to prepare many dishes using home grown urid.
Here is such one recipe which is very famous in South Canara and it is called Ambode, uddina ambode/Bonda.
Bonda is a round fried savoury dish prepared using Urid dal. It is very nice to have with coffee/tea as snack in the evenings. During the rainy season its fun to have all these fried dishes watching the heavy rains pouring from the sky and making the whole world around dark.
I have used urid dal, green chilly, coriander leaves, ginger and ingh as main ingredients.
Let us see the recipe Now :

Ingredients.

Urid Dal : 2 Cups
Rice Flour : 1 Tablespoon
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Ginger : An Inch
Oil : To Fry : 1Cup or little more

Method.

1. Soak urid dal for 2 hours and grind it with very little water. It should be thick. ( Divide soaked urid dal in to two parts and then grind it )
2. Wash green chilly, curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer of it. Wash it again and grate it.
4. Take a big bowl, add ground urid dal, rice flour, cut coriander leaves, curry leaves, green chilly.
5. Add ingh and required salt. Mix it well and keep it aside.
6. Keep a pan on the fire and heat. Put oil and let it get hot.
7. Take a handful of bonda batter and squeeze it as lemon size batter through your fingers.
8. Let it fry till it turn golden brown. Turn all the bondas to the other side and fry for 1 to 2 minutes.
9. Remove it from the oil and put it on a kitchen tissue.

10 Repeat the same and prepare rest of the bondas.
11. Serve Hot Mangalore Bonda with coconut chutney/Soup bonda oo as you like it.
12. Bonda Soup are very famous dish and you can try and njoy bonda soup.

Note : 

Do not soak urid dal for more than 2 hours. It might absorb more oil while you fry bondas.
Do not keep the batter (after grinding) for a long time because it starts to ferment and turn savoury.
Use of rice flour is optional. Strictly do not add more water while grinding urid dal. You will not be able to prepare bonda and it absorbs so much oil while frying them. It does not taste good either. Not good for health also. Adding more /less chilly is optional.  Be careful while frying bonda because some time green chilly seeds might burst while frying bonda.
 Adding onions or garlic is optional. Usually we do not add onions or garlic to these Mangole Bonda. (Ambode). You can dip these Urid bonda in thick curd and prepare Mosaru Vada/Thair Vada.
Time : Soaking urid dal in water : 2 Hours, Grinding : 5 Minutes + preparing 30 Minutes.
Serves : 5 to 6.