Showing newest posts with label Lentils. Show older posts
Showing newest posts with label Lentils. Show older posts


Mung Dhall Kadhi - What To Cook??

Pachai Payiru Mor Curry:

Why would someone want a funny story behind the recipes? Its very simple, storytelling at root...began with food! Remember Mommy's stories that fed you extra lump?! Awakening memoirs always percolate underneath food related stories. Life is all about food and celebrations. Many adults, enthusiastically recall their past' often revolving around experience of taste buds!

Deep down truth about 'my food blog' is like meeting a new unknown friend at a coffee shop! After dinning together and sharing thoughts, the actual bonding happens! Since now its the world of anonymity and constant phobia...maybe the 'food blog' touched the part of my soul! And mere blog-hopping satisfies the desire:)


Mung dhal/ lentils - soaked overnight
Yogurts 4 cups
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Green chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.


Cook mung dal in pressure cooker and set aside.

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and cooked lentils/mung. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

Paruppu Urundai Kurma - Real Comfort, Real Good!

Steamed Lentil's Balls In Spciy Korma:


For Paruppu Urundai:

Thoor Dal(soaked in water for 20 minutes)
Ginger 2" peeled and grated
Garlic 5-6 cloves chopped
Dry red chilies 6-8
Fennel seeds 2 spoons
Curry leaves few

For Kurma/Korma:

Fresh coconut milk 1 cup
Poppy seeds paste 1 teaspoon
Green chilies 3 slitted
Onion 1 small - grated
Onion 1 small sliced
Ginger-garlic paste 1 teaspoon
Tomato 1 crushed
Tomato 1 chopped
Turmeric 1/4 spoon
Chili powder 1 spoon
Cinnamon 1 stick
Cloves 3
Fennel seeds 2 teaspoons
Cardamom 1 crushed
Bay leaf 1
Curry leaves few
Mint leaves few
Cilantro leaves few
Ghee / butter 1 table spoon.


Wet-grind the first set of ingredients ( for urundai) and shape them into small ping pong size balls. Now, steam cook them for 10 minutes and set aside.

In a wide crock pot, heat ghee. Add the tempering spices. Followed by chilies, onions sliced + grated and ginger-garlic paste. Fry real good until fragrant.

Now add tomatoes too, fry real good until it turns pulpy.

Further add salt, turmeric and chili powder. Followed by 2 cups of water. Cover and cook over low-medium heat. Once the curry thickens, add poppy seeds paste and coconut milk. Bring this to boil, now add the steamed lentils balls one by one, without crowding. Cover and cook over low-medium heat, briefly.

Then, remove from heat and allow an hour of resting that the curry is well-imbibed into the lentils-balls.

Serve to go with pilaf or soft rotis.


Dhall Makhani - Mood For Cooking!

Dal Makhani:

Once upon a time...when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying 'Makhani' means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular his own way! My roomie(room mate) and I, used to pray that they wouldn't serve the dish forever! But, all our prayers went in vain!! Despite our miserable plea, Kamalesh (the cook) kept cooking it every week:( Thereby, constantly kept our weight on check!! That's why...I hated this dish for a long time. Since, most of my past bitter experiences are all better now (only in food context)...thought of experimenting this one too!! Rather not a bad idea at all! Yes, it turned out to be "The Best Dal Makhani" I ever tasted:) I am going to pat myself and indulge in little bit of more...does anyone care to join me?


Whole Black lentils / karuppu muzhu ulundhu 2 tablespoon (I used split lentils, today)
Chana dal 1 table spoon
Red beans/ rajma 1 fistful
Green chilies 3 chopped
Ginger-garlic paste
Onion 1 large finely chopped
Tomato puree 1 cup
Fresh cream 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder (fresh) 1 spoon
Cumin seeds powder (fresh) 1 spoon
Garam masala powder 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Butter few spoons.


Soak all the three lentils together overnight. Then, throw away the water and wash the lentils several times. Now, pressure cook them till tender.

Mash the lentils coarsely using the back of the spatula.

In a wide wok, heat oil. Add cumin seeds and asafoetida. Wait till it sizzles. Then add chilies, ginger-garlic and fry real good, followed by onions. Fry till reddish brown.

Further add tomato puree, salt, turmeric and chili powders. Cover and cook briefly until oil separates. Now...stir-in cooked and mashed lentils to it. Cover and cook until oil separates.

Add garam maala powder, coriander and cumin seeds powder. Top with fresh cream and cilantro leaves.

Mix well, before serving. Serve warm to go with your rotis, chappathis, pulkahs.


Beans Cheruparippu Thoran - The Basic Stir-Fry!

Beans-Siruparuppu Poriyal:

Other Names: Beans-Cherupayar Thoran. Beans Poriyal. Beans Thoran. Beans Stir-Fry.


Beans finely chopped
Green chilies 3 chopped
Moong dal - 1 small cup soaked
Grated coconut 4-7 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Coconut oil few spoons.


Cook the lentils briefly till tender and intact in shape. Set aside.

In a wide wok, heat oil. Add tempering spices followed by chilies and beans. Further add salt, cover and cook for 5-7 minutes or until beans are done.

Then add the cooked lentils and grated coconut to it and stir-fry over high.

Serve as a side dish to meals.


Pesarattu / Green Gram Dosa - Recreating Perfection

Pachai payaru Dosai:

There should be at least one recipe for each one of us, that no matter how hard we try to replicate it, never able to master it, right? Somehow, the taste of first devoured dish still lingers on our mind! And even after a zillion painful experiments...we know that it is not even close to the original!! Well to me, I have bunch of such is the one!

When I was studying at Hyderabad, a friend of mine Tulasi Ram, introduced me to this dish. That's right, I never heard or tasted 'Pesarattu' before! Was so skeptical to try the dish, with weird name (that was before I understood Telugu)! All I thought was...why this dosa is so green...what went wrong?? But the moment, I took a bite' of a thin, crisp, melt-in-mouth and practically like a 'see-through mirror' kind of dosa...just loved it.

Later I buffed my knowledge at my other friend's house...Kranti's Mom, who kept cooking all the goodness to us. Since, this dosa doesn't call for much carb' nor it requires any fermentation process, it quickly made an entry in my cook book. Yes, ever since I have been trying to perfect it!! No matter how hard I try the same, it just doesn't taste like the one I had for the first time:(

Well, 'Pesaru' means 'green' in Telugu. 'Pesaru Pappu' means 'Green Gram' (Hara Moong in Hindi and Pachai Payaru in Tamil). And hence the name 'Pesarattu', makes sense now:) And how I started liking the expressive language Telugu is yet another interesting story to come:)


Green Gram - 1 cup
Rice 1 fistful
Green chilies 3
Ginger 2"
Oil for smearing and stuff.


Soak the lentils and rice together, overnight. Wet-grind the same with all the above mentioned ingredients.

Heat up a griddle, smear enough oil. Make a thin crepe as much as possible. Run few spoons of oil and cook both the sides. Once it turns golden brown, its done, remove from heat. Repeat the same for the remaining batter.

It would be a fulfilling tiffin, perfect for weekend brunch.


Bobatlu - Ugadi Shubhakankshalu

Puran Poli: (Happy Telugu New Year)

Other Names: Bobbatlu, Puran Poli, Paruppu Poli, Boli, Obbottu, Bobatlu. Polelu.

Bobattlu ( Andra Special Sweet)


Maida/All purpose flour 3 cups
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup
No working flour/dusting flour.

Dough Preparation:

In a large bowl add flour. Mix salt, turmeric and soda in warm water. Add this water now to flour and prepare a smooth dough.

Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

After a hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

Then divide them into equal parts, small roundel by only using oil on your hands. Never use dry flour here, like making chappathi/poori.


Chana dal/kadalai parrupu 1-2 cups
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoons
Cashew nuts 1/2 1 fistful
Cardamom 8-10 powdered
Color (optional)
Ghee 1/4 cup


Pressure cook lentils till tender. Make sure that the lentils are done and still intact in shape.

Heat ghee in a pan, add cashew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery melt freely. Later add cooked lentils + grated coconut. Cook on low heat till the moisture is absorbed. Bring this to semi-solid and not watery anymore. If it is watery cook further, as it may ruin the poli preparation.

Poli Preparation:

Take a clean plantain leaf, smear with ghee. Place the dough roundels on it. Press with your hands to make thin rotis. Place 1-2 spoon of filling in the middle and seal them carefully, press and flatten them again.

Heat a griddle and add gee. Toast them both the sides till golden and remove from heat.

Serve warm, or at room temperature or cold as a dessert.


Kala Urid Dhall Khichdi - Classic Rice and Lentils Dinner!

Karuppu Ulundhu Saadham:

Did I ever tell you this, Khichdi is one of the first idea, that comes to my mind on a hectic day! Yes, you are absolutely right...quite easy to fix and one can never ruin it! Variations sprung over time, with active experimenting with this comfort meal! I could claim this as heartiest meal, in recent times.

On the other day, I ran out of all the essentials in my pantry...was pretty tired to do the shopping, also so sick to cook, no mood for stepping-out to fancy or not-so fancy Restaurants! You know what I mean, was not in mood for anything, but to wind down on the couch! But, as time grew, night got darker...started to feel slightly hungry. Is there any day that I could actually take off from this kitchen!!! Big 'No' comes from significant other. So, here you go...the dinner in 2 minutes. Just threw few ingredients in the pot, and called it a day.

Ingredients: (Serves Two)

Rice 1 cup
Black Gram / Karuppu Ulundu 1/2 cup
Green chilies 2 sliced (I didn't have any that day, so used chili powder)
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.


Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, lentils and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.


Medhu Vada - Cooking For My Mommy!

Ulundhu Vadai:

You would have heard that Mom's cooking is the best...well, my mother's cooking is great too. However, with beaming confidence...I cooked this 'Medhu Vada' for my Mommy (during last vacation) and the good news is, she loved it:) Its an accomplishment from my end! Yeah, entering Mommy's kitchen..rearranging stuff, creating a perfect meal and getting that approval!!! Well, I usually get lot of scoldings for rearranging the kitchen/ but now a days she is used to me:) Cooking for Dad and Mom is bit challenging! They have their own set of rules, where knowing and abiding by the conventions is bit tricky. Anyhow, over years I have learned that...rather than showing our culinary abilities to the dinners/guests, its always what they want! So, I tell to myself hundred times...I am not trying anything stupid/ or infusing anything or mutilating the original recipe...its tough, but practice makes it alright:):) And come on, how hard is that to repeat your own Mom's recipe...that surely provides an award winning ticket:)


Urad dal 1 cup
Green chilies 3 chopped
Ginger 2" chopped
Purple onion 1 small bulb - chopped
Coconut 2 small pieces - chopped
Curry leaves few
Cilantro leaves few
Peppercorns 1 spoon
Cumin seeds 1 spoon
Asafoetida 1 pinch
Baking soda 1 pinch
Sago powder 2 spoons
Oil for shallow frying.


Soak urad dal for a tleast 1-2 hours and wet grind the a butter:)

Now add all the above mentioned ingredients to it, except oil. Mix well.

Heat oil in a pan, make vadas using wet-fingers. Fry them till golden to reddish brown.

Serve warm as a snack.


Karuppu Ulundhu Vadai / Kala Urid Dhal Vada

Whole Black Lentils Fritters:

Other Names: Black Gram Fritters, Kala Urid Dhal Vada. Muzhu Ulundhu/Karuppu Ulundhu Vadai. Mina Pappu Garelu.


Whole Black Lentils 1 cup
Raw rice 2-4 teaspoons
Ginger 2" grated
Green chilies 3 finely chopped
Curry leaves few
Peppercorns 1 spoon - crushed
Cumin seeds 1 spoon - pounded gently
Asafoetida 1 pinch
Oil for shallow frying.


Soak lentils and rice together for 20 minutes or so. And wet-grind the same to thick paste.

Further add all the above mentioned ingredients to it, except oil. Mix well.

Heat oil in a wok, make fritters with the batter and fry them till golden color and crisp.

Serve warm as a tea time snack, enjoy:)


Black Gram Laddu / Urid Dal Laadu / Karuppu Ulundhu Urundai - Just Like That:)

Urad Dal Laddu:

Curbing that 4 O' Clock sugar rush is a big thing to me! When I stock my pantry with only picky healthy ingredients...gosh, I am saved! I won't be carried away to make any unhealthy choice like pastries-cookies-chocolates! Good, to keep a track of what I put on the shelves, I started post-it notes, clues and cheat cards to keep me away from anything 'Sugary'!!!

Its needless to say' that whole lentils/ whole grains are packed with extra-vitamins and good fiber. Well, for this recipe' I chose, Black Gram and traded white refined sugar with that of brown one'...kool huh! Very simple to whip in minutes...we can make it' just like that:)


Black Lentils/ Karuppu Ulundhu 1 cup
Brown sugar 1/2 cup
Cardamom pods 3
Milk 2 teaspoons
Ghee/oil few teaspoons
That's all:)


Dry toast the lentils and cardamom pods. Powder the same coarsely.

Now, mix all the remaining ingredients to it. Bring them into a dough. Divide equal parts and shape them into tiny laddus.

One can cover and place them in fridge for perfect solid laddus. However I end up eating immediately:)


Watercress Greens Dhall


Watercress Leaves 1 bowl - chopped
Green chilies 3-5
Pearl Onions 1 bowl(thinly sliced)
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal/thuvar dal)1 cup
Cumin seeds 1 spoon
Olive oil 2 spoons.


Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistles.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add chilies, garlic and fry for a minute. Then add onions & tomatoes...saute for few more minutes.

Add greens and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm in a soup bowl. Its also good to go with plain steamed rice.


Arai Keerai Kothu Paruppu / Amaranthus Greens Sambhar - Adopt Green Cooking!

Arai Keerai Sambhar:


Greens 1 bunch - cleaned
Green chilies 3 sliced
Garlic 4 crushed
Onion 1 large chopped
Tomato 1 large chopped
Chick peas/chana dal 1 cup
Thuvar dal 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Sambhar powder 1 spoon
Tamarind paste 1/4 spoon

For Tempering:

Oil few spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few.


Cook thuvar dal(lentils) till tender and set aside.

Cook the chana dal, briefly...cooked, but not mushy. Set aside as well.

Heat oil, in a vessel. Add the tempering spices and wait till it sizzles. Then followed by chilies, garlic, onions and tomatoes. Cook over high heat...maybe till the raw odor leaves the pan.

Now, stir-in greens and two types of lentils to it. Further add salt, turmeric, chili and sambar powder to it. Once the greens are done, add tamarind paste and bring it to boil once...and remove from heat.

Serve to go with your lunch, either steamed rice or pairs well.


Muttai Koss-Siruparuppu Poriyal / Cabbage-Mung Dal Subzi / Cabbage Kura

Cabbage Thoran:


Cabbage 1 small head - sliced thinly
Mung dal(lentils) 1 cup soaked for 20 minutes
Salt to taste
Green chilies 3 sliced
Curry leaves few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Oil few spoons.


Cook lentils along with salt till tender...not mushy, hope you got me!

In a wide wok, heat oil. Add the tempering spices. Followed by chilies, salt and cabbage. Stir-fry briefly...then add the lentils to it, continue frying over high heat.

Serve warm as a side dish for South Indian meal.


Ramzaan Nombu Kanji - Vegetarian Version

Ramadan Kanji:

Though personally I never appreciate the meatless version of Nombu Kanji, this was prepared for my relatives...who overwhelmingly asked me for a vegetarian version. I am glad that they liked it. So, here you go...


Basmati rice 1/2 cup
Mung dal 1/4 cup
Fenugreek seeds 2 spoons
Green chilies 6 sliced
Onion 1 sliced
Ginger-garlic paste 1 spoon
Tomato 1 chopped
Mint leaves few
Cilantro leaves few
Cloves 3
Cinnamon 1 stick
Cardamom 3 crushed
Bay leaves 2
Ghee few spoons.


In a pressure cooker, heat ghee. Add the whole spices followed by chilies, wait till they crackle.

Add onions and ginger-garlic paste...fry till the raw odor leaves the pan.

Further add tomatoes, mint and cilantro leaves.

Add rice, lentil and fenugreek seeds. Add 2-4 cups of water plus salt, cover and cook till tender.

Serve warm as a hearty soup.


Ande Kebab / Mutta Kebab / Egg Kebab

Ande Kebab:


Eggs - boiled
Chana dal - well soaked 1 cup
Pearl onions finely chopped
Curry leaves
Green chilies 3 finely chopped
Fennel seeds 1 spoon
Oil fore pan frying.


Wet-grind the lentil to smooth paste.

Heat oil in a wok, add all the ingredients(except eggs and lentils), keep frying.

Now-stir-in the griound lentils to it, continue frying. Once its kind of done...use this as a dough to cover the eggs.

I feel, its already kind of complete and served the same, but one could deep these' till reddish brown and crispy:)