Dil Leaves - Raw Mango Dal & Mango Chutney

Dil Leaves - Raw Mango Dal is very simple and easy dish. This is the season we get raw mangoes a lot in the market. Raw mangoes are fun to eat with salt and chilly powder. This thought of eating mangoes it self brings water in our mouth and  we always long to have raw mangoes. Raw mangoes are used in our cooking since ancient times. Many many dishes can be cooked using raw mango. It gives a tangy taste and its aroma is simply great. I have used Raw Mango in Dil leaves dal. It was yummy. I also have done Mango Chutney and almost all houses know about Mango chutney. The way of preparing may be different but I bet every one likes Raw Mango Chutney.
Lets see some benefits of having Raw Mango in our diet. 
Green Mango is rich source of Vitamin C. It improves immune system as it contain Vitamin C. Tender Mango contain B Vitamins that helps you to get good health. It can help our indigestion. It helps to cleans the intestine and helps to relieve constipation. Raw mango contain Vitamin A and Vitamin E and it enhances hormonal system. Raw mangoes are good for bleeding gums and anemia. It is rich in antioxidants and it helps to improve our health. Raw Mango contain minerals like, Iron, magnesium, sodium, phosphorous and potassium. It contain water and it helps to quench our thirst in summer.
I have prepared Dil Leaves Dal using Raw Mango and Mango Chutney both the dishes go well with plain rice, chapatis, parathas, rotis, dosa, idli and even bread toast.
No onion or garlic used in Dil Leaves - Raw Mango Dal or Mango Chutney. These dishes can be prepare during festival, feast or special days.

1. Dil Leaves - Raw Mango Dal.

Ready to Serve Dil Leaves- Raw Mango Dal.

Things needed :
Dil Leaves : 1 Bowl ( 1 Bundle)
Toor Dal : 1 Cup
Green Chilly : 2 to 3
Raw Mango : 2 to 3 Table spoons
Jaggery : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Jeera or Cumin Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon ( Grated)
Salt : To taste
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Oil: 1 Tea spoon
Ghee : 1 Table spoon.

Method :
1. Wash and cut dil leaves, green chilly and grate ginger and raw mango and keep it aside.

2. Wash and pressure cook toor dal with sufficient water for 6 to 8 minutes and keep it aside to cool.
3. Now keep a pan on the fire and heat. Put oil, urid dal and mustard seeds. Let it splutter.
4. Add jeera and ingh and fry for 10 seconds. Add curry leaves and cut dil leaves.
5. Mix it well and cook for 2 to 3 minutes. (till soft). Add green chilly. 

 6. Add cooked dal, turmeric powder, salt and mix it nicely. Add water if required.
7. Add grated ginger and mango gratings. Stir nicely and let it boil for 3 to 4 minutes.

8. Mix it well and put off the gas. Add coriander leaves and shift the Dal to a serving bowl.

9. Now Dil Leaves- Raw Mango Dal is ready to serve. Add a spoon of ghee to the ready Dal.

Note : 
You can also use coconut. You can just add a table spoon of coconut gratings or you can grind and add it. You can also use onions and garlic while frying. (Optional- I have not added). You can add more or less green chilly and red chilly. (optional).  Do not make it much thicker. You can add little garam masala if you wish too.
Time : 20 minutes.
Serves : 3

2. Raw Mango Chutney:

Ingredients:
Raw mango : 2 to 3 Table spoons ( Cut Mangoes)
Coconut : 1 Cup
Soaked Moong Dal : 1 Tea spoon
Green chilly : 2
Ingh : a pinch.
Salt : Required
Mustard splutter : 1/2 tea spoon mustard, 1 tea spoon coconut oil, ingh and curry leaves.
Method :
1.Wash and cut green mangoes, grate coconut and grind with green chilly, soaked moong dal (5 minutes of soaking will do).

2.Grind til paste or your desired consistency and add salt. Grind for 20 seconds and remove from the mixi jar.
3. Add mustard splutter and mix it well and serve.

Note :  Add little by little water and grind it. Do not use much water. It does not taste good. Adding more or less chilly is optional.
Adding moong dal enhance the taste and helps to balance the heat of raw mango. ( It is said that Raw mango is heat for the body, means usha. Moong dal helps to reduce the heat and balance the body heat).
Time : 10 minutes.
Serves : 3 to 4

Cabbage & Dil Leaves Dosa

Cabbage & Dil leaves Dosa is prepared with spicy dough: We can have them for breakfast as snack or for dinner.
The dough used for Cabbage, Dil dosa is Pathrode dough. Patrode is one of the traditional dish prepared in South Kanara ( South Karnataka or Dakshina Kannada). Colocasia (Kesu) leaves are used with this spicy dough and Pathrode is prepared. The dough is prepared using Raw Rice, little methi (Fenugrik) seeds, Tamarind, coriander seeds, red chilly etc. I have used the same dough for preparing cabbage dosa and dil leaves dosa. Since I have prepared the dough for patrode and it was little more and used it for Cabbage dosa and Dil leaves Dosa.
Lets us see some benefits of having Cabbage in our diet.
Cabbage is is used not only as vegetables it it also used for treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, jaundice,arthritis, gout, eye dis orders aging. It is good for people who are suffering from Vitamin C deficiency. Cabbage is very rich in fiber and good remedy for constipation and other digestion-related problems. Cabbage is rich in sulphur and helps to fight infections in wounds. Cabbage has a good source of anti oxidants. It is good source of minerals like calcium, magnesium and potassium. It is good for balancing blood pressure.

Now lets see the recipe.

Things Needed : For Patrode Dough

Raw Rice : 3 Cups
Urid Dal : 1 Table spoon
Methi Seeds : 1 Tea spoon
Tamarind : 3 to 4 marble size
Jaggery : 3 to 4 Table spoons
Coriander Seeds : 3 Table spoons (or One handful)
Jeera : 2 Tea spoons
Turmeric powder : 1/4 Tea spoon
Coconut : 1 Cup
Red chilly : 8 to 10
Salt : Required
Ingh (Asafoetida) : a pinch

Method :

1. Wash and soak raw rice, urid dal and methi seeds altoget for 3 to 4 hours.
2. Grate Coconut and keep it aside. Soak tamarind in normal water for 10 minutes. (It becomes soft).
3. Now grind coconut, coriander seeds, red chilly and jeera, ingh and soaked tamarind for 2 minutes.
4. Remove water from soaked rice and grind rice along with spices. ( if you are using mixi jar divide the portion in to 2). Use water little by little while grinding.
5. Grind the dough till paste and add jaggery and salt. Grind for 2 minutes.
6. Remove the ground mixture in a big bowl.

Note :

Do not add more water while grinding. The dough may turn watery and dosa may not be tasty. Adding more or less jaggery is optional. Adding tamarind quantity also optional. (less or more). When you prepare Patrode , then only you need more tamarind. Using less tamarind is advisable. You can also add 2 to 3 table spoons of toor dal to patrode dough. It gives a different taste.

2. Cabbage Dosa

Things Needed :
Pathrode Dough :  2 ro 3 Cups
Cabbage (Cut) : 2 Cups
Oil : 2 to 3 Table spoons
Butter : 2 Table spoons

Method :
1. Wash and cut cabbage into small pieces. Keep it aside.
2. Now keep a pan on the fire and heat. Sprinkle oil on the dosa pan.
3. Just stir the dough once and take a spoonful and spread it round like dosa.

 4. Sprinkle oil on the dosa and spread  a spoon of cut cabbage on the top of dosa.

 5. Pat and press it with the spatula so that cabbage sticks to the dough.
6. Cover and cook for 1 minute. Now turn the other side slowly and cook for 10 to 20 seconds.
7. Take out from the pan and serve with a spoon of butter on the top
8. We can do it this way too. Just mix cut cabbage to the dough.

9. Take a spoon of the batter and spread on the hot tava.
10. Cook on both sides using little oil on the top
11. Repeat the same with remaining dough.
12. You can serve Hot Cabbage dosas with Ghee instead of butter.
Time : 30 minutes.
Serves : 3 to 4


3. Dil Leaves Dosa :

Spicy Dough : 2 Cups
Dil Leaves : 1 Cup
Oil : 2 to 3 Table spoons.

Method :

1. Wash and cut dil leaves (only leaves and soft stems).
2. Add it to the Dosa batter and prepare dosa any other dosas.
3. You can spread the dough and top up with dil leaves also. ( like above said cabbage dosa).

4. Serve when they are hot with a spoon of ghee or butter.

Note: Let the batter be like idly batter. Adding more oil taste good but not good for healthy. You can add little rice flour or rava  if the batter turns watery. Just add 2 table spoons of rice flour and mix it well. But the taste differ.

Time : 30 minutes  + ( Soaking time 4 hours )

Serves : 3 to 4 .

Dil Leaves - Sweet Potato Palya (Dry Curry ) & Samosa

Palya (Kannada language) is a dry curry and we can prepare palya with almost all vegetables. It is one of the side dish and goes well with plain rice, chapatis, roti and poori. I just tried Dil leaves- sweet potato palya as I always do a bit different from the normal. Combination of dil leaves and sweet potato goes very well. A bit of sweetness from sweet potato and aroma from dil leaves makes the dish really yummy.

I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.

Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)

Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon

Method : 

1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.

2. Wash and cut green chilly, grate ginger and keep it aside.
3. Keep a pan on the fire and heat. Add  1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.

 4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.

5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).

6. Mix it nicely and add grated ginger, garam masala  and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.

Note : 

Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy  ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5

Dil Leaves - Sweet Potato Samosa

Things Needed : 

Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon

Method :

1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.

 2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.

3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.

5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.

7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.

 Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.

 8. Repeat the same with remaining dough and prepare samosas.

9. Serve with any type of chutney or ketch up.
10. We had this samosa with green and sweet chutney and coconut chutney.

. We also had this Samossa with a cup of Curd (Yogurt ).

Note : 

Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time :  40 Minutes
15 to 16 Samosas can be prepared.

Dil leaves Coconut Rice

Di leaves (Sabbassige or Sabsige soppu) and Coconut rice is a main dish and we can eat them at any time for the day like for breakfast, lunch or as snack or even dinner. We can even pack for lunch or when you going for a picnic or traveling.

Lets see some benefits of eating Dil Leaves:
Dil Leaves have significant amount of Vitamin A and Vitamin C and good amount of folate, iron and manganese.Dil leaves helps in digestion. They are good for relieving constipation. They are very good for people who are suffering from Insomnia and help the people to get good sleep at night. The calcium content in Dil leaves helps to keep bone strong. Calcium and other minerals are a key component helps in proper growth and development of bones and the repair of injured bones as well. Dil leaves are good for people who are suffering from diabetes. They also good for excess gas, hiccups and immune system.

Here is a recipe of Dil Leaves Coconut rice with Gooseberry Tokku . Its mild and all age group will surely enjoy.

Things Needed :

Dil Leaves : 1 bundle (Big)
Raw Rice : 2 Cups
Goose berry dry pickle (Tokku ) : 2 Table spoon
Oil : 1 Table spoon
Ghee : 1Table spoon
Curry leaves : 8 to 10
Coriander leaves : 2 Table spoons
Salt : according to the taste.
Mustard seeds :  1 Tea spoon
Urid Dal : 1 Tea spoon
Turmeric powder : a little

Method :

1. Wash and cook rice in a pressure cooker and leave it for cooling.
2. Wash and cut Dil leaves into small and leave it aside. Wash and cut coriander leaves, 1 green chilly and curry leaves.
3. Grate coconut and keep it aside.
4. Now keep a big pan on the fire, add oil and heat. Put mustard seeds and urid dal.

5. Let the mustard seeds splutter. .Add curry leaves and green chilly
6.. Add Dil leaves and fry it till they turn soft. Add turmeric powder.

7. Now add Gooseberry tokku and mix it well.

8. Add cooked rice and mix it well. Add grated coconut and mix it well. Add coriander leaves and ghee at the end stir once slowly and shift Dil leaves Coconut Rice to the serving bowl.

Note :

 Do not over cook rice.Using a tea spoon of oil while cooking rice helps to keep the rice grain separately. Add red chilly or green chilly if you want the dish to be spicy. You can use mustard seeds, red chilly ground mixture instead of Goose Berry Tokku.
Time :  40 miutes.
Serves : 4 to 5.
You can serve them with a cup of curd .