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Vimala's Kitchen
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RECIPES WITH LENTILS (DALS)

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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.

Suggestion:-It can be also made with mung dal  with the same procedure.
                   
                      

METHI (FENUGREEKLEAVES)DAAL

 

Toverdaal                                             1cup

Lemon juice                                        ½ fruit(juice)

Salt to taste

Red chilli powder                               1tsp

Greenchillies                                      4

Turmeric                                             pinch

Fresh methi leaves                          1 bunch

For tempering:-

Mustards,cummin,red chilli(broken),fenugrek seeds,asafoetida,2 tsp-oil

 

METHOD:-

Boil water and cook the daal  3/4th.

Add greenchillies ,turmeric, methi  leaves , red chilli powder  and   cook further 3 minutes or till it is cooked.(cover it)

Mix well.Remove from the heat.

Add  salt and lemon juice,stir well.

Put tempering and add directly to the cooked daal.

 

 

THOTAKOORA DAAL

 

Thotakoora leaves                                 2 bunches (medium)

Tover daal                                                1cup

Greenchillies                                           6-8

Onion                                                         2(small)

Redchilli powder                                         1½ tsp

Salt to taste

Turmeric

For tempering:-

Mustards,cummin,redchillies(broken),asafoetida,garlic(6-optional),oil(2tsp)

 

METHOD:-

Boil daal till it cooked properly,keep aside.

Heat oil in another skillet add mustards,wait till splutter,add red chillies,cummin,garlic(peeld)

And asafoetida.Fry till it done.

Add chopped thotakoora leaves(washed),green chilli(chopped),chopped onions,fry for a minute.

Add tamarind pulp,red chilli powdr,salt.Simmer,cook further 2 more minutes till it gives good flavour.

Add boiled daal to the tempering and stir well.

Allow to cook for 1 more minute,and serve hot with plain rice.

Variation:-It can be prepared with tomato,thotakoora leaves also!!

And can be made ith mung daal also.

 

GONGURA DAAL

 

Gongura is a special leafy vegetable (sour leaf) in andhra,we can get good quality at some areas in andra areas.

Pickle,curry,chutney,daal,pulusu koora(sour soup) whatever with this leaf ,a special tatse!!.

 

Gongura leves                               2 bundles

Green chillies                                 6-8

Onion                                                Small sized(straw bery size)

Garlic                                                10(peeled)

Turmeric                                            pinch

Redchillie powder                           2tsp

Salt to taste

Tempering:-

Mustards,cummin,blackgram(husked),oil(3tsp),red chillies(broken),Asafoetida,Fenugreekseeds,curryleaves( twig)

 

METHOD:-

Boil water and add the daal to it.Cook till it is done.Keep a side.

Make tempering with the given ingredients,add greenchillie bits,onion bits,garlic and fry till they get pinkish brown.

Add gongura leaves(chopped) and cook for 2 minutes,add tamarind(if it  needs)pulp(2tsp),chillie powder,salt.

Simmer.Keep a lid.

Cook for 2 more minutes under the lid.

Allow to cook till it gets softer.

Now add the boiled daal to this and stir well.

Let it boilwith daal for 3 more minutes.

Serve with plain rice and butter milk greenhcillies(fried).

 

TAMARIND DAAL

 

It it easy to make, if you do not have any vegetable in hands. Specially tamarind season.

 

Baby tamarinds                                          1cup

Tovar daal                                                    1½cup

Greenchillies                                                6-8

Onion                                                             2

Curryleaves                                                   1twig

Coriander leaves                                          1tbsp

Salt to taste

Redchilli powder

Turmeric

Oil                                                                    2 tsp

Tempering:-Mustards,red chillies(broken),cummin seeds,Asafoetida(1tsp),fenugreekseeds

 

METHOD:-

Boil water and add the  washed  daal,cook until it done,keep aside.

Boil baby tamarinds in 1 cup of water along with turmeric until they get tender.

Remove and mash them,keep aside.

Heat oil,add mustard seeds wait till they splutter,add red broken chillies,cummin.blackgram(split),fenugreek seeds

And asafoetida,fry for a minute.

Add curry leaves ,and boiled mashed tamarind,mix well.

Add boiled daal and mix well,simmer.

Allow to cook till it gives fine flavour. Sprinkle  chopped coriander.

Serve with plain raice,fresh ghee and fried buttermilk chillies and urad dal vadi!!

Suggestion:-It can be added  fried garlic (according to taste).

 

TAMARIND LEAVES DAAL

 

In season we can get these baby leaves,can be prepared chutney also.

 

Tamarind leaves                             100gms

Tovar daal                                         1cup

Tamarind                                           Marble sized

Turmeric

Garlic                                                   8(optional)

Greenchillies                                     6

Salt to taste

Red chillipowder                              1½ tsp

Curryleaves                                       1tbsp

Tempering:-

Mustards,asafoetida,cumminseeds,blackgram,Redchilli bits,Oil(3tsp)

 

METHOD:-

Boil water and clean the daal and add to it.

Cook daal until it done.Keep aside.

Heat oil and add mustard seeds,wait till they splutter.

Add red chilli,blackgram,asafoetida,cummin and fry for a minute.

Add onion bits,grenchilli bits and curry leaves fry for 1 minute.

Add the cleaned baby tamarind leaves,and tamarind (deseeded),chillipowder and salt.

Simmer.

Cover with a lid,allow to cook for 3 minutes till the leaves become tender.

Add cooked daal and let it boilfor 2 more minutes more,under the lid.

Remove and serve with plain rice and ghee.

 

 

LEMON DAAL

 

Tuvar daal                                        1 cup

Greenchillies                                   4-5

Curry leaves                                     1tbsp

Salt to taste

Redchillie powder                           1 tsp

Coriander                                         ½ cup (fresh)

Lemon juice                                     1½tbsp(or as per your  taste)

Tempering:-Mustards,oil(2tsp),Cumminseeds,turmeric,little asafoetida.

 

METHOD:-Boil water and add  washed daal to it.

Boil till  it   cooked properly.

Add salt and  lemon juice,mix well and  keep aside.

Heat oil in another pan,add mustards fry till they splutter.

Add chillie bits,cumminseeds,asafoetida and curryleaves,ghopped green chillies,ginger bits.

Fry for a minute and add directly to the readymade daal.

Garnish with coriander leaves and serve with plain rice or chapathi.

 

 

DRY TAMARIND DAAL :-SAME METHOD AS LEMON DAAL

 

BRINJAL DAAL

 

Tovar daal                                 1 cup

Brinjals                                       4(small)

Greenchillies                             3

Curry leaves                              1twig

Tamarind                                   1marble size(without seeds)

Salt to taste

Coriander leaves

Onion                                          1

Tempering:-

Oil(2tsp),mustard,cumminseeds,asafoetida,Red broken chillies.

 

METHOD:-

Boil daal .

Make tempering and add chilli bits,onion bits,curryleaves and brinjal bits.

Simmer.

Fry for 3 minutes till brinjal get tender.

Add salt ,chillipowder,tamarind.Cook for 3 more minutes under the lid.

Add daaal to it,remove the lid.

Allow to cook for 2 more minutes.

Garnish with coriander and serve with rice.

 

CABBAGE DAAL

 

Grated cabbage                       1cup

Tuvar daal                                1cup

Green chillies                           4-5

Onion                                         1(optional)

Tamarind                                   ½ marble size

Salt to taste

Chilli powder                              1tsp

Turmeric

Tempering:-Broken red chillies,Mustardseeds,cumminseeds,Little asafoetida,Curry leaves.

 

METHOD;.-Boil water,add washed daal and cook for 12-15 minutes till it cooked.

Heat oil and add  chopped green chillies,chopped onion ,curry leaves and chopped cabbage.

Keep the lid and simmer.

Cook till they become tender.

Add tamarind,salt and chillipowder.

Add cooked daal and mix well.

Remove from the heat

Heat oil, add mustard seeds lett hem splutter.

Add broken chillies,cumminseeds,blackgram and asafoetida.Add curry leaves.

Fry for a minute.

Add directly to the readymade daal,keep the lid.

 

 

DAAL CURRY(CHANNA)

 

Chenna daal (husked)                            1 cup

Green chillies                                            4

Onion                                                          1

Garlic paste                                              1tsp

Ginger paste                                             1 tsp

Curryleaves                                               1 twig

Fresh coriander leaves

Oil                                                               1tbsp

Fresh coconut                                          1 cup( scraped=)

Garammasala                                         1tsp

Mustard seeds                                        ½tsp

Cummin seeds                                       little

Turmeric                                                    pinch

Carrot (scraped)                                     1sp

Salt to taste

 

METHOD:-Boil ¾   of water in a big skillet.

Add bengal gram split to it.add little salt and turmeric.

Allow to cook till they become softer,Drain the water.Keep aside.

Heat oil in askillet,add mustardseeds and fry till they splutter.

Add cumminseeds,red chillies(broken-2),fry for a second.

Add finely chopped onion,greenchillies,fry till they turn the colour.

Add garlic,ginger paste,coconut scrap,and curry leaves.

Add garammasala and boiled channadaal.Add salt.

Simmer.

Keep the lid and cook for 2 more minutes.

Remove and assure that channa  is coated with masala.

Sprinkle with scraped carrot for decoration.

Serve hot with chapathi or plain rice!!

 

MASALA MUNG

peeled Greengram/Mungdal                   soaked 1/4kg

Salt

Curd                          1cup

Cumin powder                   1tsp

Jaggery                         tsp

Greenchillies                   4-5

Ginger bit             

Oil

Turmeric

Redchilli powder                 1/2tsp

Coriander powder                 1/2tsp

Mustards

cumin

Asafoetida

Method:-

Soak the mung dal for 2-3 hours,remove water and pour fresh water  and cook until tender.

Add greenchillies,ginger,turmeric,cumin powder

chillipower,coriander powder and jaggery,salt,curd etc..cook it on low flame.

In a nonstick pan make tempering with given ingredients and add the above mixture,cook for some more time,approx. 4 minutes.Garnish with fresh chopped coriander.

Serve hot this gravy with rotis,naans etc..

 

 

  

      

 

 

 

 

 



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