Padavala Kai Dal (Snake Gourd Dal)

Padavala Kai/Snake Gourd is known as one of the healthy vegetable that you should make use of it very often. Indian/local seasonal vegetables are always best to use. Padavala Kai Dal is a gravy dish and it goes well with almost all the main dishes.

I have used Snake Gourd, coconut and simple spices.
Let us see some benefits of eating Snake Gourd/Padavalaki.
Snake gourd helps to strengthen the immune system. It detoxifies the body. Helps to improve the digestive process of the body. It is good for diabetes, Good treat for hair loss and helps to reduce the weight. Snake Gourd is rich in nutrients, vitamins and minerals. It contain good amount of dietary fiber, less in calories and high levels of protein. It has vitamin A, vitamin B and vitamin C, manganese, magnesium, calcium, iron, potassium and iodine.
No Onion  or  No Garlic is used in this Snake Gourd Dal.

Ingredients : 

Toor Dal : 1/2 Cup
Snake Gourd : 1 (Medium size)
Green chilly : 2
Ginger : An inch
Lemon : 1 Teaspoon (1/2 of one lemon)
Coconut : 2 Tablespoons
Ghee : 1 Tablespoon
Red chilly : 1
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8
Salt : As required
Coriander Leaves : 2 to 3 Tablespoons.

Method :

1. Wash and cook toor dal in pressure cooker for 6 to 8 minutes. (Add required water and cook).
2. Wash and remove the seeds of snake gourd (the pulp inside the snake gourd). Cut into small pieces.
3. Cook snake gourd pieces with required water till they turn soft.
4. Wash and Slit green chilly and cut coriander leaves and curry leaves.
5. Wash and remove the outer layer of ginger, wash it again and then grate it. Keep it aside.
6. Wash and cut lemon and remove the seeds from inside.
7. Grate coconut and grind it with little water till paste and remove from the mixi jar.

8. Keep a big pan and add cooked snake gourd pieces. Add cooked dal. Add little turmeric powder.
9. Add salt and mix it well. Add slit green chilly and grated ginger. Mix it well and let it boil for 3 to      4 minutes.

10. Add ground coconut and mix it well. Let it boil for 2 minutes. Shift the curry to a serving dish.
11. Keep a small pan and put ghee/oil. Add mustard seeds and jeera/cumin seeds.
12. Let the mustard seeds splutter. Add red chilly , ingh and fry for 5 seconds. Add curry leaves.
13. Add this seasonings to Snake Gourd Dal. . Add lemon extract.

14. Add coriander leaves and serve.

Note : 

Adding coconut is optional. Coconut adds taste to the curry. You can use plain boiled milk instead of coconut. Adding onions and garlic is optional. Do not make dal spicy. Mild spicy dal taste better. Use of oil instead of ghee is optional. Ghee adds aroma to the dal. (Ghee is good for health).
Adding moong dal instead of toor dal is optional. Taste differ. ( I have used toor dal).
Time : 20 Minutes.
Serves : 3 to 4. 

Toor Moong Bottle Gourd Dal

Toor -Moong Dal is a gravy dish. It is an easy dish. This combination of Toor dal, Whole Moong and Bottle gourd mixes well with each other and the dal turns really healthy and tasty. Bottle gourd, Whole Moong, Toor curry goes well with Chapatis, rotis, poori, dosa, idli. rice and even bread toast.

Now lets see some benefits of Bottle gourd, Whole Moong and Toor Dal.
Bottle gourd is one of the healthiest vegetable. Ayureveda recommends cooked bottle gourd for better digestion. It is cooling, calming and anty bilious. Bottle gourd supports the utriary system of our body and it reduces the chances of urinary infections. Bottle gourd contains many vitamins and minerals, like calcium, magnesium, phosphorus, Vitamin A, C and folate. Bottle gourd is good for reducing high blood pressure and diabetes. It is known for its healthy digestion and the best remedy for constipation.

Whole Moong is loaded with Vitamins and Minerals. It is rich in Vitamin A, B, C, and E. and minerals, like iron, calcium and Potassium. It is a powerful source of vegetarian protein. Green Moong is full of complex carbohydrates in form of high fiber which helps in digestion. It also stabilizes blood sugar and controls the sugar level after food.It can be highly beneficial for people having a high blood sugar. It is a low fat food rich in proteins and flibre. It also helps to lower the high cholesterol level in the blood system.

Toor Dal contains plant protein, low fat and low cholesterol. It provides carbohydrates, fiber and flolic acid.

Here is a recipe of Toor Moong Bottle Gourd Dal. This dish will be loved by the whole family of all age group. We can prepare this dish during special days and fasting days. It will be very nutritious dish and not much of spice in it. 

Things Needed :

Whole Moong : 1 Cup
Toor Dal : 1/2 Cup
Bottle Gourd : 1 Big bowl (1/2 of big bottle gourd).
Green chilly : 2
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coriander Leaves : 3 Table spoons.
Ingh (Asafoetida)  : a pinch
Salt : required
Ginger : 1 Tea spoon
Coconut : 1 Table spoon
Lemon : 1 Lemon Extract (juice)
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Turmeric Powder : a pinch

Method :

1. Wash and cook Dal, Whole Moong and bottle gourd separately. You can cook Whole Moong and Dal in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, Coriander leaves and curry leaves.

3. Wash and remove the skin of ginger and grate ginger and coconut. Crush pepper seeds and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, methi seeds and fry in oil. Add jeera when the methi seeds turn brown.

5. Add pepper pods, green chilly,ingh and curry leaves. Fry for 2 to 3 seconds. Add cooked Whole Moong and Toor Dal.
6. Add cooked bottle gourd, ginger

 7. Add turmeric powder and mix it well. Let it cook on low flame for 5 minutes. Stir in between.

8. Put off the gas and add lemon juice to the mixture. Add coriander leaves and ghee. Mix it nicely.

9. Shift the dal in a serving bowl and add coriander leaves and fresh coconut
10. Serve with the main dish you prepared.

Note: 

Using onions and garlic is optional. Using coconut is also optional. You can use 1/2 tea spoon of garam masala to the dal. But it taste differ. You can also use more green chilly or red chilly powder to make it more spicy. You can also soak Whole Moong over night and then use it for cooking. (I have not soaked whole moong, I just washed and cooked it straight away). Use water if you think dal is too thick.
Time : 30 Minutes.
Serves : 5 to 6

Bonda -Dall

Bonda is a fried snack. Bondas are prepared with using Besan, Maida, Urid, Channa even Rava.
Bonda is also called as Pakodas.

Uddina bonda (Urid dal bonda) is very famous all over our country and the world wide. Uddina Vada, Dahi Vada or Punjabi Balla are name to some. These eatables contain Urid as main grain. Uddina ambode, Gojju Ambode (full round is meant to be Ambode). or Mosaru vada all these snacks are prepared using dal. These dishes are very famous in South Canara and in South India with little different name. Though these are oily food, people relish a lot and enoy eating these snacks. It has become a practice to serve bondas in festivals, some grand functions, feast and parties.

Urid Dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. It is highly valued due to its numerous health benefits. Urid dal has protein, fat and carbohydrates which is required by the body. Urid dal is also rich in fibre which makes it easy to digest. Urid dal helps to reduce cholesterol and improves cardiovascular health.

Here is a Bonda -Dal recipe which is the favourite dish for many now a days. It is one of the favourite dish of Karnataka. Bonda is prepared and eaten with dal or Sambar which is prepared using lentils and simple  spices. It is also stomach filling. It can be eaten for snack or any time of the day.
Bonda - Dal can be enjoyed with whole family during holidays and get togethers and even at the party or as a starter. (Soup - Bonda). All age group will be surely enjoy eating Bonda - dal.

Recipe for :

Uddina  Bonda 

Things Needed : 

Urid dal : 2 Cups

Green chilly : 2 to 3
Ginger : 1 Table spoon
Pepper seeds : 1/2 Tea spoon
Salt : required
Ingh : a pinch
Curry leaves : 15 to 20 leaves
Coriander leaves : 3 to 4 Table spoons.
Oil : 2 Cups

Ready to Serve Bonda Dal

Method :

1. Wash and soak urid dal and for 2 hours.
2. Wash and cut green chillies, coriander leaves and curry leaves. Grate ginger.

3. Grind  urid dal using little water. ( The dough should be thick).

4. Now add cut green chilly, curry leaves, coriander leaves, ginger and salt.

5. Keep a pan on the fire. Put oil to the pan and heat.
6. Add ingh, crushed pepper podds and mix the dough well

7.Now take a handful of dough and leave as small ball in the oil and fry.

7. Fry on the medium flame till they are golden brown and remove from the oil.
8. Put the uddina bonda on a tissue (Kitchen Paper towel).

9. Now put them in the serving bowl.









10. Serve with the Dal you have prepared.

11. At time you can prepare 6 to 8 bondas (small size).
12. Repeat the same with the remaining dough.

Note :

The ground dough should be thick. (Add little water while grinding). Watery dough may absorb lots of oil. You can also add jeera and coconut pieces. If the dough is watery try adding little rice powder. Adding more rice powder makes Bonda hard. Do not soak dal for more than 2 hours. 

Recipe for Dal

Method :

Wash and boil 1 cup of  Toor/Moong dal.

Wash and cut 2 tomatoes, green chilly. curry leaves and coriander leaves. ( quantity : as you wish). Now Keep a pan on the fire. Put a tea spoon of oil. Add 1/2 tea spoon of jeera and let jeera turn brown.  Add cut tomatoes, green chilly and curry leaves. Fry for 20 to 30 seconds. Add cut ginger and put cooked toor dal. Add required water, turmeric powder and salt. Mix it nicely and boil for 2 to 3 minutes. Put of the gas and shift the dal to a serving bowl.

Add 1 leamon juice and coriander leaves to the dal.

How to serve Bonda Dal

Fill the bowls with dal mixute and put 3 to 4 bondas and serve Hot Dal Bonda .

 Dal Bonda 

Serves : 5 to 6 

Time : 1 hour.

Radish + Gooseberry Dal

Ready to serve Radish + Goose berry Dal 

 Radish is a root vegetable and it has got immence medicinal values. Radish is very good for the liver and stomach. It acts as a powerful detoxifier. Radish is the best medicine for constipation since it contain very high fibre. It is considered as roughage. It helps to heal the symptoms of the piles very quickly. It also help to cure the urinary disorders. It helps to reduce the blood pressure since it is a very good source of potassium. Radish is also good for diabetes. Radishes contain vitamin - C, phosphorus, zinc and vitamin B Complex which are good for the skin. Radishes have anti - pruritic properties and can be used as effective treatment for insect bites and bee stings. Not only above said benifts of the radish it is good medicine for fever, respiratory disorders, bronchitis and astama, and gallbladder, a good appetizer, regulates metabolism, improves the blood circulation, obesity and gastric problem.
Goose Berry is well known for its endeavoring properties and its nutritional benifits. It is enriched with great vitamin C and contain Iron and vitamin too. Consumption of gooseberry prevents many health diseases and empowers the strength.  It is said that regular intake of amla juice makes the skin glow and hair strong.
Radish + Goose berry Dal recipe is a healthy dish and you can have them with chapatis,pooris, rice, rotis, idli and dosas too. Its tasty and easy to prepare. Its not much of spice and good for all age group people.

Things Needed:

Radish (Mooli) : 3 to 4 (medium sized)
Goose berry : 2 ( medium size)
Toor dal : 1/2 Cup
Jeera : 1 Tea spoon
Green chilly : 2 to 3
Coriander leaves : 2 to 3 Table spoons
Curry leaves : 6 to 8 leaves
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Ingh or Asafoetida : a pinch
Salt: as required
Water : required
Lemon : 1/2 rind juice
Turmeric powder: a pinch
Ginger : 1 Tea spoon (grated)

Method:
1. Wash and scrape out the outer layer of Radish and wash again.
2. Wash green chilly, curry leaves and coriander leaves and cut it into small.
3. Cut radish into small pieces or according to your wish.

4. Grate goose berry and keep it aside.
5. Wash and pressure cook Toor dal and keep it aside to cool down.
6. Cook radish separately with little water till its soft.
7. Now keep the pan on the fire and heat. Add mustard seeds and 1/2  tea spoon of jeera.
8. Let the mustard seeds spurt. Add curry leaves, green chilly and ingh to it.

9. Add cooked toor dal, ginger and radish. Add pinch of turmeric and salt to it.

10. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt at the bottom.
11. Now add grated gooseberry and coriander leaves.

12. Mix it well and serve with chapati or Hot rice with a spoon of ghee on the top.

Note:  Adding gooseberry may turn the dal little blackish. No need to be worried. The taste does not change. The colour changes since it has a strong amla content. You can also add 1 tea spoon of lemon juice if you like tangy taste. You can also add little jaggery. You can also grind little coconut and jeera and add it to the dal and boil for 3 to 4 minutes. The taste differ. Adding garlic also will be good (optional).
Time : 40 minutes
Servings : 4

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 .