TOMATO KADHI

Ingredients:

Ripe tomatoes ... 4-5

Besan/gram flour ... 2 tbsps.

Green chillies .... 2-3

Bhindi ........ 4-5

Beans ......... 4-5

Potatoes... 2-3

Carrots ... 1

Ginger .... 1 inch piece

Curry leaves .... 1 sprig

Coriander leaves ... handful

Turmeric powder ... 1/4 tsp.

Red chilli powder ... 1/4 tsp.

Salt ............ to taste

Jaggery or sugar .... 1 tbsp.

Asafoetida........... 1/8 tsp.

Cumin seeds ....... 1 tbsp.

Methi / fenugreek seeds ... 1 tsp.

Oil ..... 6 tbsps.

Method:

1. Blanch the tomatoes, peel them and make a thin puree.

2. Wash the bhindi and remove the two ends and give a slit in the middle. Sprinkle a little salt and fry them until half done. Set aside.

3. Peel the potatoes and cut them into big pieces. ( cut the small one into two )

4. Scrape the carrot and cut into long or round pieces.

5. Cut the beans into 2 inch pieces.

6. In a pan, heat the oil and add the asafoetida, cumin seeds and methi seeds. Put the besan and saute it for a few minutes until you get the aroma, taking care not to make it brown.

7. Pour in the tomato puree and about 2 cups of water, stirring continuously to avoid the lumps. Now put all the vegetables except the fried bhindi. Bring to a boil and add salt, jaggery, turmeric & red chilli powder, green chillies, crushed ginger and curry leaves. Simmer it until the kadhi is thick and the vegetables are done. You can add more water if required. Add the bhindi and coriander leaves 5 minutes before you close the gas. Usually it takes 30 - 45 minutes to cook the kadhi.

Serve with plain rice.

This goes to the event - Dish it Out : Tomato Chilli

@ Kaarasaaram & Zesty Palette

SINDHI KADHI

Ingredients:

Besan ............. 1/2 cup

Methi seeds .... 1 tbsp.

Cumin seeds .... 1 tbsp.

Asafoetida ....... 1/4 tsp.

Turmeric powder ... 1 tsp.

Chilli powder ........... 1-2 tsp.

Green chillies .......... 3-4 chopped

Ginger paste............ 1 tbsp.

Curry leaves ........... 1 sprig

Potatoes ................. 5-6 (small) peel and cut into halves

Carrots ................... 1 peel and cut into round pieces

Beans .................... cut into 1 inch pieces

Drumsticks ......... scrape and cut into 2 inch pieces

Bhindi.................... 8-10 Slit them and half fry.

Tamarind juice ....... 5-6 tbsp

Sugar .................... 1 tbsp. (or) Jaggery

Salt ...to taste

Oil.

Coriander

Method:

1. Heat 5-6 tbsp. oil and add the methi and cumin seeds. When they splutter add the asafoetida, ginger and curry leaves. Stir it and then add the besan.

2. Fry it for 5 minutes on low flame till you get a nice aroma.

3. Now add water and keep stirring to avoid lumps.

4. Add all the vegetables except bhindi. Add the salt, sugar, chillies, turmeric powder and tamarind juice.

5. Simmer it till the kadhi is thick and the vegetables are done. Usually it has to boil for at least 1 hour. Finally add the fried bhindi and coriander leaves.

(Serve with plain rice)

SINDHI PULAO - CHANA DAL

FOR PULAO
Ingredients:
Rice .......... 1 cup
Onion ....... 1 big or 2 small (sliced)
Ginger garlic paste ..... 1 tbsp.
Green chillies .....1-2 (slit)
Turmeric powder ...... 1/4 tsp
Salt
Oil
For garnishing .... Chopped nuts.
( Crush the following Garam masala coarsely, except bay leaf and cinnamon)
Green cardamoms ..... 2-3
Black cardamom ..... 1
Cloves ...................... 2-3
Cinnamon stick ......... 1 inch piece
Caraway seeds ........... 1 tsp.
Aniseed (saunf).......... 1/2 tsp.
Black pepper corns........... 1/2 tsp.
Coriander seeds .................. 1 /2 tsp
Bay leaf .............. 1
Method:


1. Wash and soak the rice.
2. Heat 1 tbsp oil in a pan and fry the sliced onion till brown in colour. Add the ginger garlic paste and a little water and simmer it for 5 minutes.
3.In a pan heat 2 tbsp. oil and add the crushed garam masalas. Stir fry on low flame for half a minute and add the fried onion, green chillies, salt and turmeric.
4. Now put the rice and mix well. Add 2 cups of water and cook the rice till done.Garnish the pulao with chopped nuts.
This pulao can be served with Chana dal, Sai bhaji (see recipe) or any non-veg dish.
CHANA DAL



Ingredients:
Chana dal ..... 1/2 cup
Onions .......... 1 medium sized
Potato .... 1 (optional) Cut into big pieces.
Tomato ......... 1
Green chilli .. 1
Ginger garlic paste .... 1 tsp.
Cardamoms ........... 2
Turmeric powder .... 1/4 tsp.
Coriander powder .... 1/2 tsp.
Cumin powder ......... 1/2 tsp.
Red chilli powder .... 1/4 tsp.
Amchoor powder .... 1/4 tsp.
Salt .... to taste
Oil.
Coriander leaves ..... to garnish
Method:
1. Heat oil in a pan and fry the onion till brown.Add the ginger garlic paste, green chilli and tomato. Stir fry, add a little water and cook.
2. Add the soaked chana dal, potato cubes,salt and all the dry masala powders. Add enough water and cook till the dal is done.. Take care not to over cook as the chana dal has to remain whole and not mashed up.Just mix it lightly and garnish with coriander leaves.(If using a pressure cooker, cook for 3 whistles)
3. Serve with pulao.

SAMBAR

Ingredients:

Toor dal ..... 1 cup

Tamarind juice .... 2-3 tbsps.

Jaggery ....... a small piece.

Tomato ................. 1

Onion ................... 1 ( or small onions)

Drumsticks ......... 1 (optional) peel and cut into 2-3 inch pieces.

Green chillies .... 1-2

Turmeric powder ... 1/4 tsp.

Red chilli powder ... 1/2 tsp.

Salt ................. to taste.

Coriander leaves ... handful.

For tempering :

Mustard seeds ..... 1 tsp.

Cumin seeds ........ 1 tsp.

Asafoetida ............ a pinch

Dry red chillies .... 2-3

Garlic ............. 2-3 cloves

Curry leaves ......... a sprig

Oil

To make sambar powder:

Dry roast:

Coriander seeds ... 1 tsp

Cumin seeds ........ 1 tsp.

Methi seeds ........ 1/4 tsp

Dry red chillies .... 2

Chana dal ............. 1 tsp.

Dessicated coconut ... 1 tbsp.

Cloves ................... 2

Cinnamon ... a small piece.

Method:

1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)

2. Dry roast and grind the sambar powder and keep it aside.

3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute.Now add the crushed garlic, tomato and the dry spice powders and mix well.Add the salt, jaggery, tamarind juice, drumsticks and dal. Bring to boil adding sufficient water. Simmer until the drumsticks are cooked.(any other vegetable of your choice can replace the drumsticks)

4. Garnish with coriander leaves and serve.

PALAK DAL

Ingredients:

Toor dal or Chana dal ...... 1 cup

Palak (spinach) ............... 1 cup

Onion ................... 1 small (sliced)

Green chillies ...... 1-2

Tomato ........... 1 (chopped)

Tamarind juice .... 2-3 tbsps.

Jaggery ........... a small piece (optional)

Turmeric powder ...... 1/4 tsp.

Salt ...... to taste.

For tempering:

Garlic ............ 6-7 cloves (crushed)

Curry leaves .... 1 sprig

Dry red chillies ... 2 broken

Asafoetida ...... a pinch

Cumin seeds .... 1 tsp.

Mustard seeds ... 1 tsp.

Red chilli powder. 1/4 tsp.

Method:

1. Heat a little oil in a pressure cooker. Add the sliced onion and stir fry. Now add the Palak and saute for a minute. Now add the washed and soaked dal, tomato, green chillies, salt, turmeric powder and 1 cup water. Pressure cook it for 3-4 whistles. Alternately you may cook it even in a pan on low fire until done.

2. Mash the palak dal coarsely. Add the tamarind juice and jaggery piece.(if you like it)

3. Heat oil for tempering. First add a pinch of hing and then the seeds.When they crackle add the dry red chillies and curry leaves. Finally add the crushed garlic and let it become pink in colour. Switch off the gas and add the red chilli powder and immediately mix this into the prepared dal.

(Any other greens could be used instead of palak)

MYSORE RASAM

Ingredients:

Toor dal ....... 1/4 cup

Tomatoes .... 2

Tamarind juice ... 1/4 cup

Turmeric powder ... 1/4 tsp.

Jaggery ........... small piece.

Garlic ........ 2-3 pcs. crushed.

Coriander leaves .. handful

Salt.

Oil .

Dry roast & grind:

Chana dal .... 1 tsp.

Urad dal ...... 1 tsp.

Cumin seeds .. 1/2 tsp.

Pepper corns ... 5-6

Dry red chilli ... 1

Curry leaves ... 6-7

For Tempering:

Mustard seeds .... 1 tsp.

Asafoetida .......... a pinch

Curry leaves .... 5-6

Method:

1. Wash and soak toor dal for 4-5 hours. Boil adding salt, turmeric and one chopped tomato.

2. Dry roast and grind the above mentioned ingredients.

3. In a pan heat a little oil, add the tempering ingredients. Add 1 tbsp. of the dry roasted masala powder. Also add the crushed garlic and one chopped tomato. Stir in the boiled toor dal, one and half cups water, jaggery, tamarind juice and coriander leaves. Check the salt and sweetness according to your taste.

4. Simmer it for 3-4 minutes.

BEERAKAYA PAPPU ( Toori Dal )

Ingredients:

Toor dal .......... 1 cup

Toori (ridge gourd).... 2-3

Tomato .................... 1

Green chilli .............. 1

Methi leaves ........... 1 small bunch

Coriander leaves .... handful

Turmeric powder .... 1/4 th tsp.

Tamarind juice ....... 2 tbsps.

Ginger - garlic paste ... 1 tbsp.

Salt .............................. to taste

Oil

Dry roast and grind:

Coriander seeds .... 1/4 tsp

Cumin seeds ............ 1/4 tsp.

Sesame seeds ........... 1/4 th tsp.

Poppy seeds ............. 1/4 tsp

Pepper corns ........... 4-5

Dessicated coconut ... 1 tsp.

For Tempering:

Mustard seeds .... 1/2 tsp

Dry red chillies .... 2-3

Curry leaves ....... few

Asafoetida ........... a pinch.

Method:

1. Wash and soak toor dal for 2-3 hours. Boil coarsely adding a little salt and set aside.

2. Peel and cut the toories into pieces.

3. In a pan add a little oil, saute the ginger garlic paste. Add the toories and chopped tomato and green chillies. Stir fry adding salt, turmeric powder and the methi and coriander leaves. Simmer till almost done and add a tsp. of the dry roasted and ground masala, tamarind juice and cook for a minute.

4. Stir in the boiled dal.

5.Fry the tempering ingredients and mix.

KADDU WALI DAL

Ingredients:

Toor Dal... 1 cup

Chana Dal...1 tsp

Urad Dal....1 tsp

Jeera (Cumin Seeds)...1 tsp

Black Pepper.....1/2 tsp

Whole Red Chillies...1

Fresh Coconut....3 tbsp

Asafoetida.....1/4 tsp

Curry Leaves... 15 - 20

Tomatoes...1

Turmeric Powder...1/2 tsp

Oil... 1 tbsp

Kaddu (Pumpkin) Boiled.... 1 bowl

Lemon Juice... 1 lemon's juice

Salt to taste

For tempering:

Rye...1 tsp

Jeera...1 tsp

Curry Leaves... handful

Asafoetida....2 pinches

Whole Red Chillies...1

Method:

The pic shows the ingredients to be ground.

1. Roast chana dal, urad dal, jeera, black pepper and grind along with asafoetida, fresh coconut, curry leaves, whole red chilies into a fine paste.

2. Wash toor dal. Add water and cook dal in a pressure cooker with one tomato, turmeric powder and oil and cook till done.

3. To this dal, add the boiled kaddu, the ground masala, salt, and lemon juice and bring to boil.

4. Remove from flame.

5. Add tempering of rye, cumin seeds, asafoetida, curry leaves and whole red chillies.

TOMATO RASAM

Ingredients:

Tomatoes: 5 large

Salt: to taste
Garlic: 4 pods

Turmeric: a pinch

Red Chilli powder: 1 tsp

Black Pepper: 1/2 tsp

Tamarind paste: 1 tsp

Coriander leaves: 1 tbsp

Tempering:

Mustard seeds: 1/2 tsp

Cumin Seeds: 1/2 tsp

Dry red chilli: 3

Curry leaves: 1 sprig
Rasam Powder: 2 tsp [For recipe, click on label "Spice Powders"]

Method:

1. Pressure cook tomatoes in 1 cup water for 1 whistle. Remove the skin and blend the tomatoes coarsely.
2. Heat oil in a pan, and add all the tempering items. Then add crushed garlic and when it turn brown, add the pureed tomatoes and mix well. Add about 3 cups of water to this.
3. Add salt, black pepper, turmeric, rasam powder and coriander leaves.

RASAM

Ingredients:

Boiled tur dal: 1/2 cup (makes from 1/4 cup lentils)

Tamarind paste : 2 tbsp

Black pepper: 1 tsp

Rasam powder: 4 tsp (See recipe in spice powders)

Turmeric powder: 1 tsp

Red chilli powder: 1/2 tsp

Tomatoes : 2 finely chopped

Coriander leaves

Tempering:

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry red chillies - 2

Curry Leaves - 5-6

Asafoetida - a pinch

Garlic - 3 pods (optional)

Method:

1. Mash the boiled tur dal into a fine paste and add 3-4 cups of water.

2. Keep to boil in a pan. Add turmeric, red chilly powder, black pepper, salt to taste, coriander leaves and tamarind paste.

3. Allow to boil for 5 minutes. (This is supposed to be a watery dish and is considered a good digestive)

For tempering:

Heat 1 tbsp oil in a pan, add cumin & mustard seeds. When they splutter, add curry leaves, dry red chillies and hing. Also add crushed garlic. When garlic turns brown, finally, add the Rasam powder, stir promptly and shift the tempering onto the rasam immediately.

Alternately, you may add the garlic into the rasam while boiling itself.

ANDHRA PAPPU

Ingredients:

Toor Dal (Medium-sized Split Yellow Lentils) : 1 cup
Masoor Dal ( Split red lentils smaller than tur dal) : 1/2 cup
Tomatoes : 4 large
Onion: 1 small
Turmeric: 1 tsp
Any green leafy vegetable : 2 cups
(Green leafy veggies one can use in dal : Spinach, Amaranth called thota koora, Fenugreek Leaves called Methi... In fact, any edible green leaves go well with this dal)
Fresh green chillies: about 6-7 chopped
Coriander leaves : about a handful

Tempering:
Mustard seeds - 2 tsp
Cumin Seeds - 1 tsp
Dry Red Chillies - 4
Curry Leaves : about 10-15 leaves
Asafoetida (Hing) : a large pinch
Garlic : 3 pods (optional)

Method:

1. Soak the dals together in a bowl for about an hour.
2. Heat 3 cups water in a pan and add the washed dals.
3. When the first boil brings up a froth, remove the froth away.
4. Add chopped tomatoes, onions, green chillies, turmeric, half the qty of curry leaves and cover and keep a weight on the lid.
5. After about 20-25 minutes, the dal becomes tender. Remove the lid and add about 3 tsp of salt. (You may add more according to taste) Do not add more water as this dal is supposed to be very thick.
6. Mix with a ladle briskly so that the dal becomes semi-mashed. Don't mash it into a fine paste.
7. Cook opened for another 5 minutes, stirring in between.

For tempering:
Heat 2 tbsp oil in a kadhai. Add mustard seeds and cumin seeds. When they splutter, add remaining curry leaves, dry red chillies, asafoetida (hing) and crushed garlic. As soon as the garlic turns brown, transfer the tempering onto the dal.
Garnish with coriander leaves & serve with plain hot steamed rice, Indian Mango pickle and pure ghee.

NOTE:
If you add spinach, its called palak dal, if you add methi, its called methi dal, if you double the quantity of green chillies, it is called Green Chilli Dal or Mirapakaya Pappu in Telugu.
The basic recipe remains the same, the ingredients vary, giving the recipe a new taste, and a new flavor.
Some dals may require the addition of tamarind paste if the sourness of tomatoes is not enough.
If you are making plain dal, without adding any green leaf vegetables, then, adding 2-3 tsp tamarind paste is a must.

SAI DAL (Sindhi)

Ingredients:
Split moong dal ..... 1 cup

Tomatoes .............. 2 small

Green chillies..........1-2

Turmeric powder 1/4 tsp

Salt to taste

For tempering:

Garlic .....................3-4 pcs. (crushed)

Red chilli powder...1/4th tsp

Cumin powder .... 1/4th tsp

Oil or ghee ..............1tbsp.

Method:

1.Wash and soak dal for 2-3 hours.

2. Boil it adding tomatoes, green chillies, salt and turmeric powder till done and mash it.

3. Heat oil in a pan, add the crushed garlic.Saute till golden brown.Remove from the gas and add the cumin and chilli powder.Mix it immediately with the prepared dal.

4. Garnish with chopped coriander leaves.

KAALI DAL / DAL MAKHANI

Ingredients:

Black urad dal ..... 1 cup

Rajma .................. handful

Onion ................... 1 chopped

Tomato ................ 1 chopped

Green chillies....... 1-2

Turmeric powder ...1/2 tsp.

Ginger paste............. 1tbsp.

Cream ....................... 2 tbsp.

Salt to taste

Oil

For tempering:

Ghee or butter ......... 2 tbsp.

Crushed garlic............ 5-6 pieces

Garam masala ........... 1 tsp.

Red chilli powder .......1/2 tsp.

Method:

1. Soak the rajma and urad dal, preferably overnight or at least 6-7 hours and boil it.

2. In a pan, take a little oil and fry the onion till golden brown. Add ginger paste, tomato, green chillies and a little water to cook. Let it cool and grind it.

3. Add the boiled dal to the onion paste. Add salt, turmeric powder and about 1 or 1 and half cups water and let it simmer.

4. Now add the cream and mix it well.

5. In a small pan, heat the butter or ghee, add the crushed garlic, saute it and off the gas. While the ghee is still hot add the garam masala and red chilli powder. Mix the tempering to the dal.