Bachali Kura Pappu or Malbar Spincah Dal

Ingredients:

Pesara pappu or Moong dal 1 cup
Balchali Kura or Malbar Spinach 1 bunch

(Tamarind paste is not reqiured for Indian malbar spinach)
Onion 1 (optional)
Garlic cloves 6 (optional)
Turmeric ¼ teaspoon
Green chilies 3
Urad dal or Menapa pappu or Black gram split 1 teaspoon
Mustard seeds or avalu or rai 1 teaspoon
Red Chillies 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8

Tamarind paste 1 tablespoon or 3 teaspoons
Oil 2 teaspoons
Salt as needed

Preparation:
1. Chop  marbar spinach or bachali kura into pieces. Peel garlic. Wash moong dal and add marbar spinach and green chillies.

2. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped malbar spinach, green chillies, garlic and turmeric. Add 2 cups of water and cook until the dal is fully cooked.

3. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing. When mustard seeds splutter and urad dal changes to golden color.

4. Add the cooked dal, salt and tumeric powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

5. Add tamarind paste and mix well.

6. Add red chilli powder and mix well.

Easy Spinach dal

I needed dal for sambar and dal. I felt it was easy to make this way as I can cook dal only once.

Ingredients:

Toor Dal 1cup

Spinach 1 bunch

Onion 1 big sized(optional)

Garlic 6 (optional)

Turmeric 2 pinches

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Red Chillies 3

Hing 2 pinches

Curry Leaves 6 to 8

Tamarind paste 2 teaspoons

Red chilli powder 1 teaspoon

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash the spinach leaves. Cut the spinach leaves into small pieces. Cut onion and garlic into small pieces. Cook dal in pressure cooker and keep it aside.

2. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli broken into 3 pieces, curry leaves and hing. When mustard seeds spulter and dal changes to golden color. Add the chopped onions and garlic, mix well.

3. When the onions become translucent. Add chopped spinach pieces.

4. When the spinach is fully cooked add the cooked dal and mix well.

5. Add the tamrind paste, tumeric powder and  salt. Mix well. Add red chilli powder and cook for 10 minutes. If you want dal softer and thinner add water and cook for more time.

Sorakaya Mamidikaya pappu or Bottle gourd Mango Dal

Ingredients:

Toor Dal or Kandi pappu 1 cup

Sorakaya or bottle gourd ½ big sized

Raw mango ½ medium sized

Garlic cloves 6

Turmeric ¼ teaspoon

Green chilies 5

Urad dal or Menapa pappu or Black gram split 1 teaspoon

Chana dal or Senaga papu 1 teaspoon

Mustard seeds or avalu or rai 1 teaspoon

Red Chilli 2

Hing 2 pinches

Red Chilli Powder ½ teaspoon

(adjust accordingly)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Peel and chop bottle gourd or sorakya and mango into small pieces. Don’t discard the seed. Peel garlic.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.

3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped bottle gourd or sorakaya, mango pieces, green chillies and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.

5. When mustard seeds splutter and urad dal changes to golden color. Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Mango Spinach dal

Ingredients:

Toor Dal or Kandi pappu 1 cup

Spinach ½ packet

Mango ½ medium sized

Onion 1 (optional)

Garlic cloves 6

Turmeric ¼ teaspoon

Green chilies 3

Urad dal or Menapa pappu or Black gram split 1 teaspoon

Mustard seeds or avalu or rai 1 teaspoon

Red Chilli 2

Hing 2 pinches

Red Chilli Powder ½ teaspoon

(adjust accordingly)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Chop spinach and mango into pieces. Peel garlic.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.

3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped spinach, mango pieces, green chillies, garlic and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.

5. When mustard seeds splutter and  urad dal changes to golden color . Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Mudda pappu or Plain toor dal

Ingredients:

Toor dal or Kandhi pappu 1 cup

Water 2 cups

Ghee 1 teaspoon

Salt as needed

Preparation:

Heat a deep pan or skillet and dry roast toor dal in medium flame for 5 minutes. The dals becomes easy to digest and is very tasty. Wash the toor dal in water for 3 times and add 2 cups of water. Pressure cook in a pan or cooker until 3 whistles. Add salt and mix well. Add 1 teaspoon of full ghee and mix well.

Mango Tomato dal

Ingredients:
Toor Dal or Kandi pappu ¾ cup
Tomato 2 medium sized
Mango ½ medium sized
Turmeric ¼ teaspoon
Green chilies 3
Urad dal or Menapa pappu or Black gram split ½ teaspoon
Mustard seeds or avalu or rai ½ teaspoon
Red Chilli 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed


Preparation:
1. Cut tomatoes and mango into pieces.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.

3. Wash the dal and put the dal in the pressure cooker or a pan, add the tomato pieces, mango pieces, green chillies  and turmeric. Add 2 cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.

5. When mustard seeds splutter and  urad dal changes to golden color . Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Beerakaya pappu or Ridge gourd dal

Ingredients:

Toor Dal or Kandhi pappu 1 cup

Ridge gourd 2 medium sized or 1 ½ cup pieces

Turmeric powder 1 pinch

Urad dal 1 teaspoon

Mustard seeds ½ teaspoon

Red Chillies 2

Hing 2 pinches

Garlic 3 cloves (optional)

Onion 1 (optional)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash and peel the skin of ridge gourd. Don't throw it you can make tasty chutney with ridge gourd skin. Click here for the preparation of chutney. Cut them into small pieces.

2. Heat a deep pan or skillet and dry roast dal. Wash the dal and add the berakaya or  ridge gourd pieces.

3. Cook dal and ridge gourd in the pressure cooker or a pan.

 4. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli, garlic(optional ), curry leaves and hing. (You can addd onion pieces and adfter it turns translucent add the dal)

5. When mustard seeds spulter and dal changes to golden color . Add the dal, tumeric powder, salt and red chilli powder and cook for 5 minutes. If you want dal softer and thinner add water and cook for more time.

Cranberries Dal or Cranberries Pappu

Ingredients:
Toor Dal or Kandhi pappu  ½ cup
Cranberries ½ cup
Turmeric powder 1 pinch
Urad dal 1 teaspoon
Mustard seeds ½ teaspoon
Red Chillies 2
Hing 2 pinches
Garlic 3 cloves
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed

Preparation:
1. Wash the dal and canberries.  Cut garlic into small pieces.

2. Cook dal and canberries in the pressure cooker or a pan.

3. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli, garlic, curry leaves and hing. 

4. When mustard seeds spulter and dal changes to golden color . Add the dal ,salt, tumeric powder and red chilli powder and cook for 5 minutes. If you want dal softer and thinner add water and cook for more time.