Showing posts with label toor dal. Show all posts
Showing posts with label toor dal. Show all posts

Friday, July 14, 2017

Radish - Palak - Malabar Leaves Curry

Radish - Palak - Malabar Leaves curry is one of the side dish which goes well with almost all the main dishes. It is an excellent combo for plain rice/ rotis/chapatis/poori/dosa/idli and even with raagi balls/mudde.

Malabar leaves and palak leaves are from our garden, used some radish and home prepared curry powder.
Let us see the benefits of " Pepper ".
Pepper / black pepper good for cough and cold. It gives good relief from respiratory disorders. Good for constipation, indigestion, anemia, muscular strains, diarrhea and heart diseases. It has antibacterial properties. They are rich in manganese, iron, potassium, vitamin C, vitamin K and dietary fiber. They are rich in anti inflammatory properties. Pepper helps to prevent gas formation in intestines.
Use of home made pepper powder is more beneficial to our health. They retain the freshness and using a pinch of black pepper to every meal is good for easy digestion and taste. It improves our health and take care of it.
Remember that, the person who had a surgery should not use much of pepper. It can have an irritating effect on the intestines.
As I said it earlier I have used Malabar leaves and Palak/Spinach leaves with dal and radish.
No Onion or Garlic used in this curry.  Palak/Spinach and Malabar leaves grown in our garden.
(Grown in Pots).

Things Needed :

Toor Dal : 1/2 Cup
Palak Leaves : 1 Bundle (Small bundle)
Malabar Leaves : 1 Handful
Raddish : 4 to 5
Curry Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 4 to 5
Methi seeds/fenugrik seeds : 1/4 Teaspoon
Tamarind : A small marble size
Coconut : 2 to 3 Tablespoons
Salt : As required
For seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cook toor dal (Pressure cook) and keep it aside.
2. Wash and cut malbar leaves and palak leaves and keep it aside.
3. Wash and remove the outer layer (scrape out ) and cut them into small pieces.


4. Cook malbar leaves, palak leaves and radish with required water till its soft.
5. Soak tamarind in little warm water and squeeze out the pulp. Crush pepper pods and keep it aside.
6. Grate coconut and grind it with jeera/cumin seeds and curry powder with required water.


7. Keep a pan on the fire and put cooked dal and leaves - radish mixture. Add methi / fenugrik seeds.
8. Add tamarind pulp, required salt and little turmeric powder. Let it boil for 2 to 3 minutes.

9. Add ground coconut mixture, crushed pepper pods and mix it nicely and boil for 3 to 4 minutes.

10. Shift it to a serving dish and add mustard seeds seasoning. Serve it with the main dish you have prepared.


Note :

You can use moong dal instead of toor dal. Use of onions and garlic is purely optional. Use of any spice powder of your choice is optional. I used home prepared curry powder. Use of more/less spice is optional. Adding methi seeds helps to reduce the cholesterol content in the curry. Adding crushed pepper pods helps to subside the gas in the curry.
Time : 20 to 25 Minutes.
Serves : 4 to 5.  

Home made curry powder :

Dry roast 1 teaspoon of urid dal and 2 tablespoons of coriander seeds with 5 to 6 red chilly (byadagi) on low flame. Put off the fire and add a handful of curry leaves and a pinch of ingh/asafoetida.
Dry grind it when it is cooled. 
(This quantity is enough for only 1 time).

Monday, June 19, 2017

Onion Sambar (Curry)

Onion Sambar is a curry and it is an easy dish. Onions are the vegetable that is available plenty in the market most of the time. Onion Sambar is an easy dish and goes well with dosa, idli, Plain rice, chapatis and all type of rotis.


I have used some onions, toor dal and simple spices.
Let us see some benefits of eating Onions in our diet.
Onions help to improve immunity and it is a rich source of Vitamin C. It helps in regulating the blood sugar level. Onions help to reduce inflammation and heal infections. Eating raw onions help to lower the bad cholesterol.
Onion Sambar/curry goes well with almost all main dishes. It goes well with Idli, dosa, roti or any type of rotis, chapatis, plain rice and even bread.
Let us see the recipe Now:

Things needed :

To Cook :
Toor dal : 1/2 Cup
Onions : 2
To grind :
Fresh roasted spices powder : 1 Tablespoon
Coconut : 3 Tablespoons
Tamarind : A small marble size
To Season : 
Mustard Seeds : 1/2 Teaspoon
Coconut /Any cooking oil : 1 Teaspoon
Curry leaves : : 6 to 8 Leaves
Ingh /Asafoetida : A pinch
To Add :
Mustard seasoning
Salt : As required
Methi Seeds : 5 to 6
Green Chilly : 1 to 2
Coriander leaves : 2 Tablespoons


Method :

1. Wash and cook toor dal in a pressure cooker.

2. Remove the outer layer of onion skin and wash onion and cut it into small pieces.

3. Grate coconut and grind it with little tamarind and fresh roasted spice powder. ( Use required water).
4. Now keep a big pan and add cooked toor dal and cut onions.
5. Add little water and cook onions for 2 to 3 minutes. Add washed and slit green chilly.


6. Add turmeric powder and salt. Mix it well and let it boil. Add methi seeds.
7. Add ground coconut mixture and mix the curry well. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and add mustard seeds seasoning and coriander leaves.

9. Serve with the main dish that you have prepared.

Fresh Sambar Powder :
Dry roast , 1/4 teaspoon of methi seeds. Add 1/2 teaspoon of channa dal. Dry roast till red. Add 2 tablespoons of coriander seeds. Dry roast for a minute. Add red chilly and a very small piece of cinnamon piece (very very small piece). Fry for minute. and add jeera and mix it well.
Add curry leaves and pinch of ingh. Put off the fire. Let it cool. Dry grind or add it with coconut and grind.

Note :

 Adding fresh roasted spices adds to the taste. Dry roast all the spices on low flame. OR you can add any brand of Sambar powder. Adding garlic is optional. Adding more/less chilly is optional.
Adding ghee to the sambar is optional. Use of small onions is optional. I have used the regular ones.
Time : 30 Minutes
Serves : 4 to 5 .

Tuesday, June 6, 2017

Raw Jack Jeera Curry

Raw Jack Jeera Curry is a side dish and You can try this curry during the jackfruit season. Raw Jackfruit is filled with minerals and vitamins.

I have used Raw Jackfruit, some spices, toor dal and coconut.
Let us see some benefits of eating Raw Jackfruit in our diet.
Raw Jackfruit is full of fiber and provides energy. It is filled with carbohydrates and calories. It is a rich source of antioxidants, Vitamin A, Vitamin C. and B complex Vitamins. It contain good source of potassium, magnesium, manganese and iron.
Jackfruit is said to be having gas (Vaayu or Vaata) and it happens during the digestion. Gas can turn as acidity.  To reduce the gas in the food you need to use spices like jeera, ginger, ingh and methi seeds etc. ( These spices helps to reduce the gas).
No Onion or No Garlic in this " Raw Jack Jeera Curry ". 
" Raw Jack Jeera Curry" is one of the traditional dish done in Udupi and South Canara.
Let us see the recipe now:

Things Needed : 

Cooked raw jackfruit : 1 Bowl
Cooked Toor Dal : 1/2 Cup
Methi Seeds : 5 to 6
Tamarind : 1 Marble size
Coconut : 1/2 Cup (2 to 3 Tablespoons)
Rasam Powder : 2 Teaspoon
Jeera : 1/2 Teaspoon
Salt : To taste
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : a pinch
Curry leaves : 5 to 6

Method :

1. Remove the outer layer of raw jack and cut into pieces. Put it in water and wash it.
2. Pressure cook for 6 to 8 minutes with little water.
3. Wash and cook toor dal in a pressure cooker.
4. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

5. Grate coconut and grind it with rasam powder and jeera. (Use required water).
6. Remove from the mixi jar and keep it aside.

7. Keep a big pan. Put cooked raw jack pieces, cooked dal and tamarind pulp. Add a pinch of turmeric.
8. Add 5 to 6 methi seeds and required salt. Let it boil for 2 minutes.
9. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

10. Shift the curry to a serving dish. Add mustard seasoning and serve with main dish.
Ready to serve Raw Jack Jeera Curry

Note : 

Cooking raw jackfruit in pressure cooker helps the pieces to be soft. Or it takes longer time to cook.
Any brand of rasam powder is optional. I have used home prepared rasam powder. Adding little jaggery is optional. ( I have not added). Adding methi seeds while cooking helps to reduce the cholesterol in the curry. Adding jeera along with rasam powder helps to reduce the gas properties in the curry. Use of more chilly is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves : 3 to 4.
Recipe of Rasam Powder :
2 Tablespoons of coriander seeds
1/4 Teaspoon of methi/fenugrik seeds
1/4 Teaspoon of jeeera/cumin seeds
A pinch of asafoetids
Red byadagi chilly : 5 to 6
Dry roast methi seeds, add coriander seeds and fry for a minute. Add red chilly and fry for a minute. add jeera and put off the fire. Let it cool. Dry grind it and use it.

Wednesday, February 8, 2017

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.


7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.

Friday, January 20, 2017

Pigeon Peas - Tomato Curry

Pigeon Peas/Toor peas/ Togari kalu available plenty in the market. It is green and fresh. We can prepare many dishes using this peas. It is healthy, protein filled and energetic.

I have used here Pigeon Peas in the dal and it is an easy dish as usual. I feel that cooking should be easy and enjoyable and yummy. You need to have little love for cooking. So the food you cook and serve will be definitely yummy.
Let us see some benefits of eating Pigeon Peas/Toor dal in our diet.
Pigeon Pea is a good source of protein as I said earlier. It is a dietary fiber and contain vitamins, minerals like magnesium, potassium, copper, phosphorus, and manganese. Pigeon peas is low in saturated fat, cholesterol and sodium. The health benefits of using pigeon peas is, ability to stimulate growth. It does contain potassium and it helps to control and manage blood pressure, It helps to prevent anemia and boost heart health and improve digestion. Pigeon peas contain B Vitamins and Vitamin C. They help to prevent the storage of fat and boost overall energy levels.
Let us see the recipe Now:
No Onions  and No Garlic added in this Pigeon Peas - Tomato Curry" and you can use it for any special day, feast or festival. The curry goes well with chapatis, dosa, idli and plain rice.

Things Needed :

To Cook :
Pigeon Peas : 2 Cups
Toor Dal : 1 Handful
To Add :
Green chilly : 2
Pepper Pods : 3 to 4
Tomatoes : 2 ( Medium size)
Dry Ginger : 1/2 Teaspoon
Rasam Powder/Sambar Powder : 2 Teaspoons ( I used MTR Rasam Powder).
Goose berry : 2 (Optional)
Salt : As required
Coriander leaves : 2 Tablespoons
For Tempering /Seasoning
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon (Optional)
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Oil : 1 Teaspoon
Ghee : 1 Tablespoon

Method :

1. Remove the pods of pigeon peas and wash it once. Wash toor dal. Cook both the legumes in pressure cooker/in a big cooking pan.

2. Wash and cut tomatoes, green chilly (slit in between) and coriander leaves into thin.

3. Crush pepper pods and keep it aside. Grate gooseberry and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal and let mustard splutter.
5. Add jeera and ingh. Add cut green chilly and curry leaves. Fry for a second.
4. Add tomatoes and fry for 2 minutes. Add cooked dal and pigeon peas. Add crushed pepper.

5. Add salt, turmeric powder, dry ginger and mix it well. Let it cook for 2 minutes.

6. Add MTR Rasam powder and mix it nicely and cook for another 3 minutes.

7. Shift the curry to a serving bowl. Add grated gooseberry and coriander leaves.

8. Add a tablespoon of ghee and serve with hot plain rice/roti/chapati/idli/doa or poori

You can grate one or two gooseberry and put it in a bowl of thick curd and mix it nicely with coriander and salt. You can have this as one more side dish with the food.

Note :

Adding toor dal helps the curry to be thick and adds to the taste. Adding any brand of rasam/curry powder/sambar powder is optional. You can also add garam masala to the curry. Remember Garam Masala dries up the moisture in your body quickly and it is wise to use once in while. (healthy tip).
Adding lemon extract to the curry instead of gooseberry is optional.Taste differ. Adding fresh ginger gratings instead of dry ginger powder is optional. Adding onions or garlic to the curry is optional.
Time : 30 Minutes
Serves : 3 to  4.

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