Dill / Shepu / Sabbaskki Saru/ Dal

This is one of the simplest and easy to make. This dal you can have with rice or chapati.

Ingredients: (for pressure cook)

• 1/2 cup Toor Dal 
• 1/2 cup Moong Dal
• 1 Bunch Dill leaves (chopped)
• 1 Onion (sliced)
• 1 tsp Ginger paste
• 1-2 Green chilies
• 1/4 tsp oil

Tempering ingredients:

• 1/2 tsp Mustrad seeds
• 1/2 tsp Cumin seeds
• 1-2 Dry red chilies
• Few curry leaves
• 1-2 Garlic cloves (optional)
• 1/4 tsp Turmeric powder
• 1-2 tsp Oil
• Salt to taste.

Method:

          Put all the above ingredients of( pressure cook) in on vessel & Pressure cook with 1-2 whistles Once its done, mash the dal (so that you will get nice thick gravy). Heat the pan with oil, add mustard seeds, cumin seeds  all them to splutter. Add dry red chilies, curry leaves, turmeric,cooked dal, salt. Bing to boil and serve hot with rice.

Onion Sambar

Onion sambar is very easy to make and typical combo with Idlis, Bonda, Rava Idlis.

 

Ingredients:

• 1/4 cup Toor dal
• 5-6 Small Red onion (chopped int half)
• 1 tsp Tamarind pulp
• Jaggery to taste
• 1 tsp Samabar powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• Few curry leaves
• A pinch of Asafetida / Hing
• Few Coriander leaves
• 2-3 tsp Oil
• Salt to taste.

Method:

          Pressure cook the dal with turmeric and set it a side. Heat the sauce pan with oil, add cumin seeds, mustard seeds , let them splutter. Add curry leaves, dry chilies, onion and fry till the onion turn soft and light brwon color. Low the flame and add tamarind pulp, red chili powder, hing, sambar powder and stir for few minutes. Add cooked dal ,salt, jaggery and cook till it comes to boil. Add coriander leaves at the end.

Serve with Rava Idli.

Onion sambar recipe goes to Priya's Healing food onion event which was started bySiri

Mooli / Radish Dal

Mooli dal is very healthy. And there is no garlic and onion.It made with very simple ingredients & flavorful Daal.

Ingredients: (for pressure cooker)

• 1 cup Radish (cut into round or square)
• 1/2 cup Moong Dal (split Moong dal )
• 1/2 tsp Ghee
• 1-2 Green chilies (slit cut)
• 1/2 tsp Ginger paste
• 1/4 tsp Turmeric powder
• Sal tot taste.

For Tempering / Tadaka:

• 2 Tbsp Oil 
• 1/4 tsp Cumin Seeds
• 1/4 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds  (methi seeds)
• 1-2 Dry Red chilies 
• A pinch Hing
• Few Curry leaves
• Few coriander leaves (chopped)

Method:

      In a pressure cooker vessel add all the ingredients and cook with 2 whistle. Heat the pan with and give tadaka with tempering ingredients. Pour this hot tempering over the cooked dal and mooli. Let this sit for few minutes.

Serve hot with Rice/ Or even with Chapati.

Mooli/ Radish Dal recipe goes to Sweetartichoke's A Veggie/Fruit A Month-Radish Event which was started by Priya.

Dal Fry

This is very simple recipe which i am sending to shama's first cook food event...

When i came to US after my marriage this is my first dish i cooked for my husband. As It was fast and easy to make...So i decided to make dal fry. Thank god everything turned well... :)

My hubby was happy to have dal fry and Rice.

Now also when ever i make this...we go back to flash back !

Ingredients:

• 1 Cup Toor dal
• 2 cup water
• 1/2 tsp Termeric powder
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1-2 Green Chile ( chopped)
• 1-2 Dry Red chilies
• 1/2 tsp Cumin Seeds
• 1 tsp Red chili powder
• 1 Garlic (chopped)
• 1 tsp Ginger (chopped)
• 2-3 Tbsp Oil
• Coriander leaves
• Salt to taste

Method:

Pressure cook toordal until its done. Heat the pan with oil, add chopped garlic, ginger and cumin fry for minute or so. Add onion, green chili, red chili and fry till onion turns light brown color. Add tomatoes, termeric powder ,red chili powder and fry for 2-3 minutes on low flame.

Add cooked dal, salt and mix it well. Bring it to boil and trun off the heat.

Before serving garnish with coriander.

Serve hot with Rice.

This goes to Shama's First cooked Food Event.

Rasam

Ingredients:

• 2 Tomatoes (pressure cook and pure)
• 1 lemon size Tamarind (soaked in water for 1 hr)
• 1 tsp Black pepper corns
• 1 tsp Jaggery
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste

For seasoning

• 2 tsp oil
• 1/2 tsp Mustard seeds
• 1-2 Dry Chilies
• Curry leaves
• Coriander leaves (chopped)

Method:

Heat the pan with oil, add mustard seeds and let them splutter. Add curry leaves, dry chilies, tamarind pulp and fry for 1 minute or so. Add red chili powder, termeric powder, jaggery,salt and stir for 2 minutes. Add tomato puree and cook for 8-10 minutes.

Garnish with coriander leaves.

Serve with Hot rice and Ghee/ Tup

Onion- Garlic Gravy

Ingredients:

• 2 Onion (Chopped)
• 3-4 Garlic cloves (roughly chopped)
• Tamarind (lemon size)
• 1/4 tsp Fenugreek seeds (mentya/ methi seeds)
• 2 tsp Cumin powder (roasted & powder)
• 1/2 tsp Mustard seeds
• 1 tsp Red chili powder
• 1/4 tsp Jaggery (more or less as per taste)
• Curry leaves
• 2-3 tsp Oil
• Salt as per taste.
  

Method:

Soak the tamarind in a water for 1/2 hr so. 1 Onion chopped and grind with little water and make a paste. Heat the cooker with oil, add mustard seeds, fenugreek seeds let them splutter. Add garlic, onion and fry till they turn light brown. Add tamarind , Grinded onion, red chili powder, termeric powder, jaggery, salt and little water. Pressure cook with1 whistle.

Serve hot with Rice/ chapati.

Note: Can add less water and make like sabji also.

This can be stored in fridge for 1-2 days.

Sambar

Ingredients:

• 1 cup Toor dal
• Tamarind Lemon size
• 1 string curry leaves
• ½ tsp Jaggery
• ¼ tsp Turmeric powder
• 2 Green chilies
• 1 tsp Red chili powder (more or less as per taste)
• 2 tsp Smabar Powder (used MTR’s sambar powder)
• 1 tsp Cumin seeds
• ½ tsp Mustard seeds
• 1-2 dry Red chilies
• A pinch of Asafeotida / Hing
• ½ tsp Urad dal (black gram)
• 1 Tbsp Oil
• Coriander (chopped)
• Salt to taste
• Vegetables- 2 cups (used sambar onions (very small onion/ shallots), Drumsticks, Radish or muli , cluster beans(optional), white pumpkin cubes)

Method:

Pressure cook toor dal. Soak tamarind in 1 cup of water for 15-20 minutes and squeeze out all the juice. Cook all vegetables in boiling water till they tender (but not mushy) Drain and keep some water .Heat the pan with oil, add hing, cumin seeds, mustard seeds, urad dal, curry leaves and dry red chilies and allow them to splutter and roast for minute or so. Add red chili powder, turmeric powder, sambar powder and mix it well. Add tamarind juice, jaggery and cook for few minutes. Add cooked toor dal and vegetables, salt and some water if required. Cook till everything is mixed well or for 3-5 minutes.

Garnish coriander leaves.

Serve hot with Pongal/ Rice

kattin saar

Ingredients:

• 1 cup Split Chickpeas (kadle bele)
• 1 Onion (chopped)
• 1 Tbsp Coriander seeds
• 1 tsp Red chili Powder
• 2 Tbsp Tamarind pulp
• 1 tsp Jaggery
• A pinch of Asafoetida (hing)
• ½ cup Coconut
• 1 tsp Cumin seeds
• Curry Leaves
• 2 Tbsp Oil

Method:

Pressure cook chickpeas with lots of water (this water is called as Katt or kattin niru).
Heat the pan with oil, add hing, cumin seeds allow them to splutter. Add onion, coconut, coriander seeds, garlic cloves and roast for 5-7 minutes or till you get nice aroma. Grind this masala mixture with some water and make smooth paste or bit coarse.
Heat the pan, add cumin seeds, curry leaves and let them splutter, add tamarind pulp, red chili powder, turmeric powder and stir for a minute. Add cook check peas with water. Add grinded masala paste, jaggery, salt. Cook till it come to boil or desired constancy.

Serve hot with Puran Poli/ Holige/ Modak /Rice.

Drum Stick Daal/ Noggikai Saru

Ingredients:

• ½ cup Toor Dal
• 3-4 Drum sticks (frozen)
• 1 Tomato (chopped)
• 1 Onion (chopped)
• 1 tsp Ginger & garlic Paste
• 1 tsp Tamarind Pulp
• ½ tsp Cumin seeds
• ½ tsp mustard seeds
• ¼ tsp Termeric powder
• A Pinch of Asafoetida
• 1 tsp Red chili powder (more or less as per taste)
• 1 tsp Sambar Powder/ Saru Powder (ready made)
• ¼ tsp Jagery/ Sugar 9optional)
• Curry leaves
• Coriander leaves (chopped)
• Salt to taste.

Method:

Pressure cook the toor dal and keep it a side. Heat the pan add asafetida, cumin ,mustard seeds and allow them to splutter. Add onion, ginger & garlic paste, curry leaves and fry till onion gets tender. Add durm sticks tomatoes, tamarind pulp ,termeric powder fry till they get tender. Add red chili powder, sambar powder,salt and stir for 2 minutes. Add cooked toor dal and cook for 5-7 minutes.

Serve hot with Rice and Ghee.

Note: If your using fresh drum stick then pressure cook with toor daal.

Toor Dal Amti/ Bele Saru/kemp saar

Ingredients:

• 1 cup Toor daal
• 1 Tomato (chopped)
• 1 tsp Tamarind paste
• 2-4 dry Red chillies
• 1/4 cup Coconut
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1/2 tsp Jaggery
• 1 tsp Oil

For seasoning

• 1 tsp Mustard seeds
• A pinch Asafoetida
• 1/4 tsp Turmeric powder
• 1 Onion (small, chopped) (optional)
• 1 tsp Ginger & Garlic paste (optional)
• 1 1/2 tsp Oil

Method:

Pressure cook daal,tomato,water. Heat the pan add oil, add cumin seeds, coriander seeds, red chillies and roast for 2-3 minutes till you get the nice aroma. Grind this fried masala with tamarind paste, coconut, jaggery with little water and make smooth paste. Heat the pan with oil, add mustrad seeds, let them splutter, add asafoetida, curry leaves, onion, ginger garlic paste, grinded paste and fry for 2-3 minutes. Add boiled daal and tomatoes and cook for 4-5 minutes.

Serve hot with Rice.

Note: IF need more heat, add red chillies powder.

Variation: Can escape the masala paste method . Directly you can add coconut while tadka. And can use any ready made saar powder.

Spinach/ Palak Saru

Ingredients:

• 1 bunch of Spinach (fresh/ frozen)
• ½ cup Toor Dal
• 1 Tomato (chopped)
• 1 Onion (chopped)
• 1 tsp Ginger & garlic paste
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ¼ tsp Turmeric powder
• A Pinch of Asafoetida
• 1 tsp Red chili powder
• 1 tsp Sambar Powder/ Saru Powder (ready made)
• Salt to taste.

Method:
Pressure cook the toor dal and keep it a side. Heat the pan add asafetida, cumin ,mustard seeds and allow them to splutter. Add onion, ginger & garlic paste and fry till onion gets tender. Add chopped spinach, tomatoes, turmeric powder fry till they get tender. Add red chili powder, sambar powder, salt and cooked toor dal and cook for 5-7 minutes.

Serve hot with Raggi mudee/ Rice

Tomato Saru (red curry)

Ingredients:

• 3-5 Tomatoes (boiled & purred)
• 1/2 cup Coconut (fresh)
• 1/4 cup Tamarind pulp
• 1 1/2 tsp Coriander seeds
• 1/2 tsp Black pepper corns
• 1/4 tsp Asafoetida/ Hing
• 1/4 tsp Termric powder
• 1/4 tsp Jaggery (more or less)

Method:

Boil the tomatoes and make fine puree. Heat the pan add coconut,coriander seeds, black pepper corns, asafoetida, jaggery, tamarind pulp fry for 4-5 minutes. Put this masal to grinder and make the paste by adding little water. Heat the pan add oil, curry leaves. Add grinded paste and cook till desired consistency.

Serve hot with Rice.

Dal Fry

Ingredients:

• 1 Cup Toor Dal
• 1 Tomato (chopped)
• 1 Onion (chopped) (optional)
• For seasoning:
• 1 Tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• ¼ tsp turmeric powder
• 1-2 Red chilies (dry)
• Curry leaves
• Salt to taste.

Method:

Pressure cook the Toor daal, tomatoes. Heat the pan add oil add cumin, mustard seeds let them splutter. Add curry leaves, dry red chilies and fry for minute or so. Add onion and fry till they get tender. Add cooked toor daal, turmeric powder, salt and cook till the gravy is bit thick then normal daal

Serve Hot with Jeera Rice/ Ghee Rice.

Note: Can add more red chili powder if required.

Saar

Ingredients:

• 1/2 cup Slit red gram (arhar dal)
• 2 Tomatoes (chopped big chunks)
• 1-2 Green chilies (chopped)
• 1 tsp Mustard seeds
• 1/4 tsp Termeric powder
• A pinch of Asafoetida /Hing
• 2 tsp Saar powder (used Rasam Powder)
• Salt to taste.
• 1-2 tsp Oil

Method:

Pressure cook dal, chillies and tomatoes till they are cooked. Heat the pan add oil, add mustard seeds, curry leaves, green chilies let them splutter. Add hing, cooked dal mixture. Add saar/ rasam powder and boil it for 3-5 minutes.

Serve hot with rice or Rava Idli.