Cabbage-Channa dhal curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Green chilies chopped - 3

Red chilies broken - 2

Ginger chopped - 1" piece

Urad dhal - 1/4 tsp

Curry leaves - 1 sprig

Asafoetida - a pinch

Turmeric powder - a pinch

Cabbage chopped - 3 cups

Channa dhal cooked firm (not smashed or mushy) - 3 Tbsp

Salt - to taste

Coconut grated - 2 Tbsp

Cilantro - to garnish

Method:

• In a wide pan, heat oil and add

• mustard seeds,
• urad dhal,
• green chilies,
• red chilies,
• ginger,
• curry leaves,
• asafoetida,
• turmeric powder,
• chopped cabbage,
• cooked channa dhal and
• salt

and mix everything once and close the lid.

• Reduce the flame to medium and cook until it is done.
• Check and mix for every 5 minutes.
• Once it is done add grated coconut and cilantro and mix well.
• Goes well with steaming white rice with a drop of ghee and any pickle.

Spring onion-Dhal Rasam

Ingredients:

Spring Onions - chopped - 1 cup

Toor dhal cooked and smashed - 7 Tbsp

Tomatoes chopped - 3

Tamarind paste - 1 Tbsp

Coriander powder - 1 tsp

Rasam Powder - 3 tsp

Salt - to taste

Asafoetida - 3 pinches

Turmeric powder - a pinch

Black pepper-cumin powder - 1 tsp

Curry leaves - 1 sprig

Jaggery - to taste

To Temper:

Oil - 1 Tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilly - 1

Garlic cloves chopped - 3

To Garnish:

Cilantro chopped - 3 Tbsp

Method:

1. Cook spring onions.
2. To this add all the other ingredients under "Ingredients:" and bring to boil.
3. Now, add temper and garnish.

Spinach-Moong dhal pindi kooram

Ingredients:

Moong dhal - 1/4 cup

Spinach - a bunch

Salt - to taste

To grind smoothly:

Garlic cloves - 7

Raw rice soaked in water for 15 minutes - 3 tbsp

Coconut grated - 5 tbsp

Water - as needed

To Temper:

Ghee - 3 tbsp

Curd Chilies - 7

Urad dhal - 1 tbsp

Curry leaves - 1 sprig

To garnish:

Cilantro chopped - 3 tbsp

Method:

1. Cook moong dhal with lots of water.
2. Smash it.
3. Keep it aside.
4. Chop Spinach.
5. Cook spinach with water and salt.
6. Now add cooked and smashed dhal, and ground paste to the cooked spinach.
7. Mix well.
8. Add more water if needed.
9. Bring it to boil.
10. Switch off the heat.
11. Add temper and garnish with cilantro.
12. This goes well with steaming white rice with any pickle.

Dhal-Squash-Coconut Milk Curry

Ingredients:

1. Oil - 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Bay leaf - 1
4. Red Onion chopped - 1
5. Curry leaves - 1 sprig
6. Ginger-Garlic Paste - 1/4 tsp
7. Salt - to taste
8. Turmeric Powder - 1/4 tsp
9. Coriander-Cumin powder - 1 tbsp
10. Red Chilly powder - 2 tsp
11. Garam Masala powder - 4 tsp
12. Bisibela bath powder - 3 tsp
13. Tomato chopped - 2
14. Yellow squash chopped - 2
15. Green gram dhal cooked - 1/4 cup
16. Coconut milk - 1 cup
17. Ajinomoto - 1 pinch
18. Cilantro - to garnish

Method:

1. Wash and soak green gram dhal in plenty of water overnight and cook it and keep aside.
2. In a thick wide pan heat oil, add mustard seeds - wait until it crackles.
3. Then add bay leaf, chopped red onion - fry this.
4. Reduce heat - add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder, garam masala powder and bisibela bath powder and fry it on low flame until the oil oozes out.
5. Now add chopped tomato - cook it.
6. Add chopped yellow squash - cook it with lid closed.
7. If needed at this point add some water.
8. Now add cooked green gram dhal, coconut milk, Ajinomoto.
9. At this point add salt and water if needed.
10. Cook it once again on medium flame until it boils and bubbles up.
11. Switch off heat and garnish with cilantro.

Yellow Squash-Spinach Dhal

Ingredients:

1. Oil- 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 1/4 tsp
4. Whole dried red chillies - 2
5. Chopped Garlic - 3 cloves
6. Fried onions - 1/4 cup
7. Chopped Yellow Squash - 2
8. Chopped Spinach - 1 bunch
9. Salt - to taste
10. Turmeric powder - a pinch
11. Red chilly powder - 2 tsp
12. Tamarind powder - 2 tsp
13. Toor dhal, Moong dhal, Masoor dhal - 4 tbsp each

Method:

1. Pressure cook all the three dhals together with enough water.
2. In a pan, heat oil, splutter mustard and cumin seeds, add whole dried red chillies - break it into pieces, garlic and fry.
3. Now add the fried onions, yellow squash, spinach, salt, turmeric powder, red chilly powder, a cup of water and cook until the yellow squash and spinach is done.
4. Now add the pressure cooked dhals and boil it once again.

Idly Rava - Moong Dhal Upma

Ingredients

Oil - 1/4 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Urad dhal - 3/4 tsp

Curd chillies - 3

Green chillies - 3

Red chillies - 3

Curry leaves - 1 sprig

Fresh or dry coconut grated - 3 tbsp

Moong dhal -1/4 cup

Idly Ravva - 3/4 cup

Salt - to taste

Method

1. Pressure cook moong dhal seperately with 3/4 cup of water and keep it aside.

2. In a wide pan, heat oil, to that add mustard seeds, cumin seeds, urad dhal, curd chillies, green chillies, red chillies and curry leaves.

3. Once all these fry, immediately add 2 and 1/2 cups of water, coconut, salt, cooked moong dhal and bring it to boil and slowly add idly ravva stirring continuously the boiling water.

4. Close the lid immediately, and cook it in medium flame for 1/2 an hour, stir it now and then.

5. Serve it with any pickle or dhal rasam.

Cucumber Dhal

Ingredients:

Cucumber -1

Toor dhal- 1/2 cup

Salt - to taste

Turmeric powder - a pinch

Oil - 3 tbsp

Mustard seeds - 1/4tsp

Cumin seeds - 1/4 tsp

Urad dhal - 1/4 tsp

Fenugreek seeds - 8

Garlic chopped - 3 pods

Curry leaves - a sprig

Tamarind paste - 2 tbsp

Green chillies - 3

Red chillies - 2

Red chilly powder - 1 tbsp

Cilantro chopped - 3tbsp

Asafoetida - a pinch

Method:

1. Wash, peel, deseed, chop, check for bitterness, the cucumber.

2. Cook it with salt and turmeric powder.

3. Pressure cook toor dhal, mash it.

4. In a wide pan, heat oil, add mustard seeds, cumin seeds, fenugreek seeds, urad dhal, red chillies, chopped garlic, curry leaves and asafoetida and fry for a second.

5. Immediately add cooked dhal and cucumber, green chillies, tamarind paste and red chilly powder.

6. Add water and salt if needed and bring it boil.

7. Garnish with cilantro.

8. This goes well with white rice with ghee, curd rice, dhadhojanam, chapathi, poori, toasted bread, salted oats, rava ganji, raagi ganji, dosa, rava dosa, idly, wheat rava upma, sooji upma and guntaponganalu.

Celery-Spinach-Dhal Curry

Ingredients

1. Celery - 1 bunch
2. Spinach - 1 bunch
3. Toor dhal - 4 tbsp
4. Mustard seeds - 1/4 tsp
5. Cumin seeds - 1/4 tsp
6. Urad dhal - 1/2 tsp
7. Red Chillies - 10
8. Garlic pods - 5 pods(optional)
9. Grated coconut - 2 tbsp(optional)
10. Salt - to taste
11. Turmeric powder - a pinch
12. Curry leaves - 1 sprig(optional)
13. Chopped Cilantro - 3 tbsp(optional)

Method

Cook

1. Cook toor dhal with very little water.
2. You should see each dhal separately after you cook.
3. Do not overcook.

Wash & chop

1. Celery
2. Spinach
3. Garlic pods
4. Cilantro

Now, heat oil, add:

1. mustard seeds, once it crackle,
2. add cumin seeds,
3. urad dhal,
4. red chillies,
5. garlic pods,
6. chopped celery,
7. salt
8. turmeric powder and
9. curry leaves

And, stir it - cook on medium flame until it is half cooked - now, add chopped spinach - cook well - then add cooked toor dhal - grated coconut - stir it - check for salt - adjust it according to taste. Taste it!!!

This curry can be eaten with salted oats, raagi ganji, chapathi, poori and white rice.

How to eat with white rice:

Mix this with white rice, eat with any pickle.

Karam Guntaponganalu -1

Kara Kuzhi Paniyaram - காரக் குழி பணியாரம்
Karam Guntaponganalu - కారం గుంతపొంగానాలు

Ingredients:

Idly rice-1 cup

Channa Dhal-1 tblsp

Toor Dhal-1 tblsp

Urad Dhal-1 tblsp

Fenugreek seeds-1/4 tsp

Poha-5 tblsps

Onion-1 finely chopped

Green Chillies-#10

Curry leaves-1 sprig

Cilantro-3 tblsp

Mustard seeds-1/4 tsp

Salt-to taste

Oil-for seasoning

Asafoetida-a pinch

Method:

Wash & soak:

For 6 hours:

Each separately:

1. Idly rice.

2. Poha.

3. Fenugreek seeds.

All together:

4. Channa dhal, toor dhal and urad dhal.

Wet grind, remove into same bowl & mix:

I. Fenugreek seeds for 3 minutes then add and grind channa dhal,

toor dhal and urad dhal for 3 minutes until it is soft.

II. Idly rice coarsely.

III. Poha smoothly.

Fermentation:

1. Ferment it.

Chop & add:

1. Onion, green chillies, curry leaves, coriander leaves.

Season with:

1. Heat oil, add mustard seeds, asafoetida then add it to the batter.

2. Add salt and mix it.

Final Step:

1. Make it and serve it with peanut chutney.

Tips:

1. For best taste chop onion as tiny pieces as possible.

2. Instead of chopping green chillies, grind and add it to the batter. In this way, kids do not bite it.

3. Add salt just before making it.

4. Before adding mustard seeds to oil, make sure that oil is hot enough to crackle it.