DAL & LENTIL
Bellary Saaru
1/2 cup toor dal
1 cup coconut
3-4 green chillies
1/2 cup coriander seeds
1/2 bunch cilantro
3-4 teaspoon cumin seeds
1/2 tsp asafoetida
1/2 cup toor dal
3-4 tsp tamarind juice
Salt to taste
Curry leaves
Grind the coconut, chillies, coriander, cilantro, cumin and asofoetida to a paste with a little water. Pressure cook toor dal. Season the cooked dal with ghee fried curry leaves and turmeric. Add toor dal to 1-1/2 cups water and boil for five minutes, then add tamarind juice. Finally, add the paste and boil well for ten minutes. Offer hot.
Calcutta Borar Jhal (Lentil Balls in Mustard Sauce)
½ cup split dried lentils (kalali/biuli or masoor dal)
4 green chillies
1/2 tsp ginger paste
¼ tsp asafoetida
1 cup mustard oil (or ghee)
1 tsp nigella seeds (kala jeera)
1/2 tsp sugar
1/2 tsp salt
For Masala Paste:
1 tsp black mustard seeds
1 tsp yellow mustard seeds
2 green chillies
Salt to taste
1 tsp sugar
3 cups water
Soak the lentils for half an hour, drain and grind them with 2 green chillies, salt, sugar, ginger paste and asafoetida. Whip for 7-10 minutes by hand and for 2 minutes in a blender. Heat one cup mustard oil to smoking in a karai, reduce heat and drop level tablespoonfuls of the batter into it carefully so that they form into balls (boras). As they fry to a golden brown and come to the top of the oil, remove them with a slotted spoon and leave to drain while you make the sauce. Pour out all but 2 tablespoons of the oil from the pan. Heat the oil to smoking and fry the kala jeera until they splutter. Add the paste mixed in water. After it comes to boil, let it simmer for 10 minutes. Add the boras, mix well with the sauce and remove from the fire. The boras will absorb the sauce, but there should be enough left to drip onto the rice when offering.
Curried Lentils and Pineapple
1.5 pints of water
4 tsps curry powder
12 ozs split red lentils
1-1/2 tsp asofoetida
14 ozs of pineapple pieces (drained)
Saute the curry powder and lentils in a little vegetable stock or water. Drain and thoroughly mash the pineapple pieces and add them to the pan along with the water (less the amount you used to saute) and bring the lot to a boil. Cover the pan with a lid and simmer gently on a low heat for 20-30 minutes until the lentils are soft and cooked. Ggarnish with tomato slices and offer.
Dal Radish
1 cup toovar dal
2 radishes
1 large tomato
1 tbsps. sambhar powder
1 tsp. jaggery
2 tbsps. finely grated coconut
½ tsp mustard seeds
1 tsp asofoetida
2 sprigs of curry leaves
6 whole cashew nuts
2 tbsps. ghee
Salt to taste
Soak the dal in water for one hour. Scrape and cut radish into round pieces. Heat oil in a kadai and fry the mustard seeds. When it splutters add chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked.
Karnataka Moong Sprout Curry
1 cup sprouted moong dal
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard seed
½ tsp. cumin seeds mixed
2 tbsp. ghee
salt to taste
1/2 cup tamarind (imli) paste
Make paste of:
1/2 fresh coconut (1 cup grated)
1" piece ginger
Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds
Add water to sprouts until covered. Add salt and whole green chilli. Boil and simmer, covered, till sprouts are tender. Heat ghee in a heavy pan, add cumin and mustard seeds. Allow to splutter, add curry leaves and asafoetida. Stir, add paste, stir, add tamarind water, bring to a boil. Add sprouts, and some of its drained water. Simmer for 3-4 minutes. Offer hot.
Lobia (Black-eyed Peas in Ginger Tamarind Sauce)
1 cup dried black-eyed peas
2 tsp grated ginger root
1/2 tsp chili powder
1/4 tsp tumeric
1-2 green chilis, chopped
1 tbsp tamarind paste
1/2 tsp cumin seeds
1-1/2 tsp asofoetida
1/4 tsp garam masala
2-3 tbsp cilantro leaves
Rinse and soak beans for a couple of hours in at least 3-1/2 cups of water in a medium saucepan. Bring beans to a boil over medium heat, add half the ginger, the chili powder and the tumeric. Reduce heat, cover the pan and cook slowly for 45-50 minutes. Add remaining ginger, chilis, tamarind, mix it well and let it simmer for another 10-15 minutes. Dry roast the cumin seeds and add to beans, together with Garam masala. Stir and cook another 5 minutes. Garnish with cilantro leaves and offer hot.
Mungochi Ki Sabzi
For the Mungochis:
500 g. moong dal, soaked
4-5 green chillies, chopped fine
a small piece of ginger, julienned
1/4 tsp. sesame seeds
ghee for deep frying
For the Masala:
2 tomatoes
3 inches Ginger
a bunch of chopped coriander leaves
Ghee for frying
1 tsp. asofoetida
1/4 tsp. cumin seeds
Grind the moong dal to a coarse paste using just a little water. Mix in green chillies, ginger and sesame seeds. Heat ghee and drop in tiny dollops of the mixture and fry till brown and crisp. Drain and set aside. Heat 3 tbsp. of ghee and fry cumin seeds. Brown lightly and add the ground masala paste and fry till browned. Add a little water and allow it to simmer. Heat water separately in a vessel put in the fried mungochi balls and allow it to soften. Drain and add to the masala mixture. Let it simmer for ten minutes but do not allow the gravy to become too thick. Garnish with coriander leaves. Offer hot.
Nepali Masaura and Potato Tarkari
(Stewed Potatoes and Sun-Dried Lentil-Vegetable Balls)
For Masauras:
4 cups split black lentil, soaked overnight
2 cups finely chopped radish and cauliflower
1 teaspoon freshly ground black pepper
½ teaspoon asofoetida
Salt
1 cup water
For Tarkari:
3 cups masauras
2 cups potatoes, diced
1 cup chopped tomatoes
1/2 teaspoon fenugreek
1/2 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 teaspoon asofoetida
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
2 cups milk
5 tablespoons ghee
Salt to taste
Chopped cilantro for garnish
For Masauras: In a blender, combine soaked lentils, water, salt and pepper to a smooth paste and put in large bowl. To the lentil paste, add chopped vegetables and mix thoroughly. Make 1 inch balls of the mixture and arrange them on a baking sheet. Allow them to sun-dry until the ball are completely dehydrated. (Food dehydrator can be used instead.) Package the dehydrated lentil balls in air-tight container until ready to use.
For Tarkari: Heat three tablespoons of ghee and fry masauras until golden brown. Reserve in a large plate. To the same pan add the remaining ghee. Fry fenugreek and cumin seeds until dark. Add potatoes, salt and pepper and fry on low heat for ten minutes or so until potatoes are lightly browned, cooked half way. Add cumin and coriander and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes and milk. Cover and allow to simmer for 10-15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro.
Papad Sabzi
2-3 medium sized papads
1 tbsp. curds
1/2 tsp. chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp. cumin seeds
¼ tsp. mustard seeds
1 tbsp. ghee
1 tsp. chopped coriander
Salt to taste
1 cup water
Break the papads into 1" squares. Heat ghee in a saucepan and add seeds until they splutter. Add asafoetida, chilli powder and curds simultaneously. Stir till curds brown
Add turmeric, water and salt. Boil. Add papads and coriander. Boil for 3-4 minutes.
Offer hot with chappatis.
Patholi
Chana Dal 1 cup
Moong Dal 1 cup
Arhar Dal 1/4 cup
Asofoetida 1 tsp
Salt to taste
Ghee for frying
Seasoning:
Mustard Seeds 1 tsp
Asfoetida A Pinch
Urad Dal 2 tsp
Red Chillies 3
Turmeric Powder 1 tsp
Curry Leaves a sprig
Wash and soak the dals along with the split red chillies for 2 to 3 hours. Drain and grind the dals coarsely. Heat ghee and fry the asafoetida, mustard seeds, urad dal and red chillis. When mustard seeds crackle, add curry leaves and fry for 2 to 3minutes, then add the ground paste. Keep it medium flame and fry till the paste turns slight brown. Add ghee as needed.
Punukula Koora (Green Gram Dumplings
in Tomato Gravy)
For Dumplings:
split gree gram dal 1 cup
green chillies 3
red chillies 2
chana dal ¼ cup
salt to taste
ghee for frying
jeera 2 tsp
asofoetida 1 tsp
For Gravy:
tomatoes 1 large
jeera powder 1 tsp
dhania (coriander) powder 1 tsp
chilli powder ¼ tsp
turmeric ¼ tsp
fresh coriander for garnish
Ghee for frying
Soak the dals in water along with the chillies. Drain the water and grind the dals coarsely with the jeera and the chillies. Make them into small balls. Heat the ghee and deep fry the balls, then set aside to drain. In a little hot ghee fry the remaining seasonings and the tomato and salt, adding a little water as needed. Add the dumplings and cook for about 2 minutes. Add chopped coriander and offer hot.
Rajhastani Dal Bati (Puffed Dough Dumplings With Lentil Curry)
For Dal:
2 cups rajma beans
3/4 cup whole black gram (urad dal)
Pinch of soda bicarb
2 tomatoes, chopped finely
2 tsps garam masala powder
2 tsps chilli powder
1 tsp turmeric powder
1 tsp asofoetida
1 tbsp ginger paste
2 green chillies, slit lengthwise
2 tbsps cream
4 tbsps ghee
1 cup coriander leaves, chopped finely
Ghee
Salt to taste
For dumplings:
5 cups whole wheat flour, sieved
1 cup ghee
2 tbsps curd
Salt to taste
Soak the rajma beans in water overnight with a pinch of soda bicarb (baking soda). Pressure cook rajma and black gram till soft. In a little ghee fry the ginger paste and tomatoes. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour cream and ghee over top and simmer with lid on. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and let the dough balls rest for one hour, then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Offer the hot dumplings for dipping into the dal.
Rajhastani Gatte Ki Sabzi
1-1/2 cups Gram flour
1/2 cup Curds
1/2 tsp Cumin
1/2 tsp Red chilli powder
1/2 tsp chopped Ginger
1 tbsp chopped Mint
1 tbsp. chopped Coriander
1 tsp Ghee
Salt to taste
Baking soda, a pinch
Ghee for frying
For Gravy:
2 cups Curds
1 tsp Red chilli powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
2 tbsp Ghee
1/2 tsp Mango powder
1 tsp Cumin seeds
1 pinch Asafoetida
Salt to taste
1/2 tsp Garam Masala
Mix all the ingredients to make a hard dough, adding very little water. Divide into 6 cylindrical rolls. Boil 2 cups of water and add the Gatta rolls. Cook for 10-15 minutes. Keep water aside and slice Gattas into 1" pieces. Heat ghee and deep fry till golden. Remove. Heat ghee and fry the cuming seeds and aesofoetida. Mix all the spices in with the curds and add to the pan. Add the water in which the gattas were boiled. Cook on slow heat for 5 minutes to make gravy. Add gattas and garam masala. Cook till slightly thick, and offer.
Rajasthani Saadi Kadhi (Gramflour Curd Curry)
For Curry Base:
1 cup Curd
1 cup Besan
1-½ Tsp Salt
1 Tsp Turmeric Powder
2 cup Water
For Seasoning:
2 Tbsp Ghee
A pinch Asafoetida
1 Tsp Anise seeds (Hindi Sauf)
¼ Tsp Fenugreek Seeds (Methidana)
¼ Tsp Mustard Seeds (Rai)
¼ Tsp Cumin Seeds
1 Tsp Red Chilli Powder
3 cups Water
Few Curry Leaves
Chopped Coriander Leaves
Whisk the curry base Ingredients together and set aside. Heat ghee and fry the anise, mustard and cumin seeds till they splutter, then add the fenugreek, curry leaves, red chili powder and asofoetidfa. Don’t over-fry the fenugreek or it will be bitter. Add the prepared Curd mixture (curry base) to it and stir well, with no lumps. Add water and simmer well. Garnish with chopped Coriander Leaves and offer hot.
Rajasthan Shahi Gatte
7-8 ounces besan flour
2 tbsp ghee
1 tsp salt
1 tsp red chilly powder
1 tsp coriander (dhaniya) powder
8-10 ounces curd
2 tsp ghee
½ tsp turmeric powder
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat ghee in a kadahi. Add fried jeera to the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Finally add red chilly powder.
Rajma Butter Masala
rajma - 2 cups
tomatoes - 2
butter (salted) - 2 tblspn
chilies - 3
salt to taste
Garam masala powder 2 tsp
Red chilli powder ½ tsp
coriander leaves for garnish
Soak rajama overnight. Add salt and fresh water to the rajma and cook until soft. In hot butter fry the chopped chilis until golden then add tomatoes and fry for another 3 minutes on low heat. Add the rajma with water. Add salt, garam masala, chilli powder and coriander leaves. Simmer on low heat until it thickens to a nice gravy.
Rajma Curry
1 cup Red kidney beans (rajma)
1 inch Ginger piece, minced
1 medium size Tomato
Salt to taste
Red Chilli Powder to taste
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Asofoetida
1-2 tbsp Ghee
1/2 tsp Cumin seeds
Soak the beans overnight and then pressure cook them until soft. In a little hot ghee fry the cumin seeds and cinnamon. Add the ginger and fry until crispy, then add the tomatoes and turmeric and cook until nicely done. When ingredients are well blended, add the salt, coriander powder and red chili powder. Add the pressure cooked beans and about a cup and a half of water. Cover and simmer to get the desired consistency, then add the garam masala, stir well and cook for 2 minutes. Garnish with Coriander Leaves and offer hot.
Red Dal Curry
1-1/2 C red lentils
3-1/2 C water
6 Serrano chilies (or 3 jalepeno), quartered
½ tsp turmeric
Salt to taste
Ghee for frying
1 cup chopped tomatoes
1 inch grated fresh ginger
1 tsp asofoetida
1 Tblspn panch phanon
4 dried small red chilies
Cook the lentils in water. Make a mash of the tomato and ginger. Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. In a little ghee fry the tomatoes and ginger and continue cooking until the tomatoes get nice and soft (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary.
Mix the tomatos into the lentils. In hot ghee fry the panch phanon until the seeds begin to pop, then add red chilies and fry for another 15 seconds, until they turn a little darker. Stir this mixture into the lentil/tomato mixture and offer.
South Indian Channa Masala
1 cup Channa
2 Big Tomatoes (chopped finely)
1 inch fresh Ginger (grated)
½ tsp Jeera (cumin) seeds
½ tsp Garam Masala Powder
1 tsp Chillie Powder
1/4 tsp Turmeric
Salt to taste
Ghee for frying
1 Tbspn Jaggery or brown sugar
2 tblspn Tamarind paste
For Garnishing:
Green Chillies Slit in two
Lime Slices
Tomato Slices
Garam Masala
Chopped Coriander leaves
Wash and soak the Channa overnight. Pressure cook the Channa with salt for 15 minutes. Grind a handful of the boiled Channa with the ginger, turmeric, jeera seeds, chillie powder, and garam masala and make into a fine paste. Add the tomatoes and tamarind and blend well. Add the remaining Channa, salt to taste, mix well and offer.
Sprouted Moong Fresh Chivda
Ghee ¼ cup
Cumin seeds 1 tsp
Chillies, chopped 1 tsp
Poppy seeds (khaskhas) 2 tbsps
Cashew nut pieces ¼ cup
Kishmish (raisins) 1 tbsp
Grated carrot ½ cup
Grated potatoes 1 cup
Boiled sprouted moong 1 cup
Lemon juice 2 tbsps
Chopped coriander leaves ¼ cup
Grated coconut ¼ cup
A few curry leaves
Salt to taste
Heat the ghee and add the cumin. When spluttered, add the curry leaves and chillies. Add the poppy, cashew nuts and raisins. Saute for a minute. Add the potatoes and carrots. Cook on low. Mix in the moong, salt and lemon juice. Mix in the coriander and coconut at the time of serving. Serve hot.
Two Dal Fry
2 cups whole Brown Lentils (Hindi Sabut Masoor)
½ cup split Green Lentils (Dhuli Mooong Dal)
3 Green Chillies, minced
2 inch Ginger, minced
1 Tsp Turmeric
1 Tbsp Salt
4 cups Water
5 Tbsp chopped Coriander Leaves
2 Tbsp Butter
1 Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Coriander Powder
1 Tsp Mango Powder
Chopped Coriander Leaves
For Seasoning:
2 Tbsp Ghee
1 tsp Asafoetida
1 Tsp Mustard Seeds
2 Whole Red Chilli
2 Tomatoes, sliced
Wash the Dals properly and soak them in water for 1 hour. Pressure cook the dals along with green chilli, ginger, turmeric, salt and water for 3 whistles. Prepare the tempering of the Dal by heating ghee in a small kadhai, Add asofoetida and then mustard seeds till they splutter. Add whole red chillis and fry until crispy, then add tomatoes and fry well. In the meantime, transfer the dal to a kadhai and add 3 cups water to it. Mix well and then add the hot tempering to the dal. Add coriander leaves, butter and the masalas to the dal with salt to taste, and stir well. Let the Dal simmer until done. Offer hot garnished with chopped coriander leaves.
Upma
Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2
Salt to taste
Ghee 2 tbsp
Water 2 Cups
Mustard Seeds 1 tsp
Asofoetida 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves few
Dry roast sooji for few minutes and keep aside. In a little hot ghee fry the chilies and ginger then add salt, water and let it come to boil. Add the sooji gradually. Keep stirring and take care not to let it form lumps. Simmer covered and let it cook for 5 minutes.
Upma Kozhakattai
Rice Rava 1 Cup
Water 2 Cups
Salt to taste
Ghee 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Ginger 1 inch minced
Green Chilies 2, minced
Curry Leaves a sprig
Asofoetida 1 Tsp.
Coarsely grinding the rice in a mixer to make the rice rava. Heat a little ghee and fry the seasoning. Add water and salt. When it reaches boiling consistency gradually add rice rava and simmer to very low flame. Cover and cook stirring frequently. Cool and shape into oval sizes and steam cook for 2-3 minutes. Offer hot or cold.
Vegetable Upma
2 cups Rava
1-1/4 tsp salt
4 cups water
1 cup blanched vegetables
½ tsp asafoetida
1 tsp mustard seeds
2 tsp urad dal
3 tsp ghee
2 red chilies
2 green chilies cut
1 inch ginger, minced
Dry roast the rava until it darkens a few shades, but don't let it burn. Heat the ghee and fry the mustard seeds till they pop, then add the urad dal. When it turns slightly brown add red and green chilies and saute till soft. Add the vegetables and saute some more. Add 4 cups of water, salt and asofoetida. When the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan and cook over a low flame for 7 minutes. Offer hot or warm.
