PLAIN  WITH TOURDAAL

Tourdaal                                1cup

Water                                      4 cups

Salt to tatste

Turmeric

Oil                                        1½tsp

Tempering:

METHOD:-

Clean and wash the daal and boil water.

Add daal to it and turn to medium heat.

Allow to boil till daal is cooked.No need of lid.

Stir ocassionally.

Add salt and put tempering with Mustards,cumminseeds,redchillies,curryleaves and 1½tsp oil.

PLAIN WITH GREENGRAM(MUNGDAAL)

Green(husked)gram                     1cup

Salt to taste

Turmeric

Oil                                              1½tsp

Tempering

METHOD:-

Wash and drain daal.

Boil water and add the cleaned daal.

Simmer.

Allow to cook till it gets soft.

Stir well with salt and tempering with mustards,red chilli,cumminseedsand curry leaves.

It can be added lemon juice also!1(as per taste)

TOMATO WITH  TOURDAL

Tourdaal                                      1 cup

Redtomato                                    4(medium)

Tamarind pulp                              1tsp

Greenchillies                                 3

Onion                                           1small

Coriander                                     ½cup fresh

Salt to taste

Tempering:-

Oil                                               2 tsp

Mustardseeds                              ½tsp

Cumminseeds                             ½tsp

Asafoetida                                  Pinch

Dry red chillies                            1(broken)

METHOD:-

Boil daal until it is cooked.(Keep aside.)

;Meanwhile  Put tempering with given ingredients,and add chopped chillies,onion,fry for a second.

Add curry leaves and tomato bits,simmer.

Allow to cook till it gives fine flavour.

Add daal to the tomato mixture and continue to cook for 2-3 minutes.

Add tamarind pulp,redchilli powder and salt,mix well.

Finally add coriander and serve hot with plain rice.

Suggestion:-This daal can be prepared with mung daal also!!

CUCUMBER(YELLOW) DAAL

At south side  we can see these yellow cucumber(in some places),specially  in andhrapradesh.

This is sweet/sour  taste and looks like honey melon.It is usable for daal , curry,chutney or bujji chutney

Whever it is hard and sour.

Tour daal                    1cup

Cucumber                                2 medium

Greenchillies                            4

Onion(optional)                        1 (optional)

Coriander(fresh)                       ½cup

Tamarindpulp                          1½tsp

Turmeric                                 pinch

Salt to atste

Redchillipowder                       1½tsp

Garlic(optional)                        5-6 pods

Tempering:-Mustards,cumminseeds,redchilli,asafoetida.Oil(2tsp)

METHOD:-

Peel and chop  cucumbers in medium big size bits.

Slit green chillies into two bits..

Chop  onion into  medium size chunks

Peel  garlic(if use).

Boil daal to a fine paste,keep aside.

Put tempering,and addd slit chillies,onion bits,curry leaves and garlic.

Add cucumber bits.

Fry for a 1-2 minutes OR till  vegetables get tender.

Add tamarind pulp,salt and redchillie powder,stir well.

Add cooked daal and  mix well.

Allow to cook on low heat for 2 minutes,without lid.

Remove from the heat and add fresh coriander leaves.

Serve with plain rice.

Suggestion:-This daal can be prepared with mung daal also!

ANGULAR GOURD DAAL

Tour daal                            1cup

Angular gourd                      3

Greenchillies                        3

Corianderleaves                   ½ cup

Tamarind pulp                     1tsp

Redchilli powder                  1tsp

Salt to taste

Tempering:-

Mustards,cumminseeds,redchilli,little asafoetida.

Turmeric(pinch)

METHOD:-

Peel  angular gourd  and chop into medium size bits.

Chop greenchillies.

Wash and cook the daal till to a fine paste.

Put tempering with given ingredients, after done add angular gourd bits,

Greenchilli bits and curry leaves.Turn the switch to slow heat.

Allow them to cook till bits get  tender.

Add boiled daal and tamarind pulp,red chillipowder and salt.

Mix well.

Garnish with fresh coriander leaves and serve with plain rice.

Suggestion:-This daal also can be prepared with mung daal also!

BoTTLE GOURD DAAL

Tour daal                             1cup

Bottle gourd                      Fresh & medium(40cm)

Greenchillies                     3-4

Tamarind pulp                  1tsp

Salt to taste

Turmeric

Oil                                    2tsp

Tempering:-Mustardseeds,dry red chillies(broken)

Asafoetida,cummin seeds.

Fresh coriander leaves           1tbsp

METHOD:-

Peel the bottle gourd and chop medium size bits.

Slit   chillies   and cut into two bits.

Boil daal to a fine lump.

Put tempering with given ingredients and add bottlegourd bits,green chilli,curry leaves.

Lett hem cook for 2 minutes OR till the bits get tender.

Add boiled daal and stir well. Turn the heat low.

Add tamarind pulp,salt,chilli powder.Mix well.

Allow to cook  the bottlegourd bits with the daal for 1-2 minutes.

Add coriander leaves and serve hot with the plain rice.

Suggestion:-This daal also can be prepared with mung daal!!

RAW TOMATO DAAL

These tomatoes are green in colour and sour in taste, no need of addind tamarind to it.

Raw tomatoes                     3 (medium)

TUR daal                            1 cup

Onion                                  1

Greenchillies                       3-4

Garlic(optional)                    6

Curry leaves                        1tbsp

Coriander leaves                  1tbsp

Oil for tempering.

Mustards,cummin seeds,Asafoetida,Turmeric,Red chillies(broken)

METHOD:-

Boil daal  to a fine paste.Keep aside.

Wash & chop tomatoes, make tempering with given ingredients.

After done add grenchilli bits,onion bits, curry leaves, and garlic  cloves.

Fry for  a couple of minutes or until they turn to reddish brown:

Add salt ,chillipowder and coriander leaves.

Serve with plain rice or chapathi.

RAW MANGO DAAL

Mangoes are naturally sour,no need of adding tamarind.

If the mangoes are hard &green,so they are tastier for making daal.

Tovar daal                          1 cup

Greenchillies                       5-6

Raw mangoes                      2 (small)

Onion(optional)                   1 big

Small bit   jaggery

Salt to taste

Redchilli powder                  1tsp

Turmeric                               pinch

Coriander                            ½ cup

Garlic                                  5-6 pods(peeled)

Tempering:-

Mustards,red chilli,Asafoetida,cummin seeds

Oil   
METHOD:-

Boil daal

Wash & peel mangoes.

Chop them and remove the hard part.(SEED)

Slit green chillies,cut onion into chunks,peel the garlic.

Put tempering and add garlic,chilli,onion and curryleaves. Keep the lid.

Fry for a ½ minute and add mangoe bits until they get tender.

Turn the stove to low heat.

Add jaggery bit and salt,red chillie powder.Mix well.

Add the cooked daal and stir well

Allow to stay for 1 more minute on the stove.

Remove and serne with the plain rice.

Suggestion:-it can be prepared with mungdal also!

Handy tips:-

If you need less sourness in dal,add marble size jaggery.

Can be added to the  dal..

1)Mango & Palak

2)Mango & Thotakoora

3)Mango & Bachalikoora

4)Mango & Tomato

Mango& Mehti leaves

5) Mago & greengram dal 

All are the same process to prepare dal.Garlic is optional.

INDIAN GOOSEBERRY DAL (chinna usirikaya)

Tourdal                                                 11/2 cup

Indiangooseberry                                    1cup(bits)

Greenchillies                                          5-6

salt

Redchillie powder                                   as per taste 

Onion (red/white)                                   2 (optional)

Oil                                                        1tbsp

Mustards 1tsp

Black huskedgram                                1tsp

asafoetida                                            2pinches

Red chillies                                           3

fenugreekseeds                                    little

Fresh curryleaves                                 1tbsp

Turmeric

Cumin seeds

Crushed garlic                                      3(optional)

Method:-

Heat oil, make tempering with the given ingredients.Fry the garlic if you like to add!

Cut and deseed the berries.

Cut big onion pieces,Slit green chillies.

Add green chillies,garlic(if use),onion bits and curryleaves.Fry for a second.

Add salt,chillipowder,cook till it gets tender.,keep aside.

Now boil water,and add the tour dal(clean &wash),cook till it done.

Add the cooked gooseberries to tempering and cook slowly on low temperature.

Stir and allow to stay for 2 more minutes ,and serve with plain rice,and serve butter chillies (see for recipe in   papad section!).

SPINACH DAAL

Tover daal                        1 cup

Spinach                             1½ cup

Greenchillies                     4

Onion                                1

Garlic                                 8

Tamarind pulp                    2 tsp

Redchilli powder                1½ tsp

Salt to taste

Oil for tempering.

For tempering:

Mustards,cummin seeds,red broken chillies,asafoetida (pinch)

METHOD:-

Boil the daal till to paste,keep aside.

Cook the chopped spinach and add tamarind pulp,chillipowder,salt and chopped green chillies.

Cook for 2 minutes under low heat.

Add boiled daal and add little water too.

Allow to cook together for 2 more minutes.

Remove fromt he stove.

Put tempering in aa nonstick pan and add the garlic,fry for a second.

Add directly t o the spinach daal and cover it.

Mix well after 1 minute and serve with the plain rice.