Moongdal/ Split green gram Sambar

I have earlier posted various sambar recipes . This is different from them . Today I give you sambar made of moongdal or split green gram dal. It tastes different from Toor Dal in which normally sambar are made.

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Ingredients

Moongdal / Split green gram dal – 3/4 cup

Mixed veggies – 1/2 cup ( I used cauliflower florets, carrots and potatoes)

Onion – 1/4 cup chopped

Tomato – 1 medium sized chopped

Turmeric powder – 1/4 tsp

Sambar powder –  1 1/2 tbsp

Asafoetida – a generous pinch

Salt – as required

Tamarind – a small lemon size

To temper

Oil – 1 tsp

Ghee – tsp

Mustard seeds – 1/2 tsp

Jeera seeds – 1/4 tsp

Curry leaves – few

Coriander leaves – few

Method

  • Soak tamarind in 1/2 cup water. Extract tamarind pulp. Keep aside.
  • Pressure cook moongdal with required water for 2 whistles.
  • Add all cubed veggies, onions and tomatoes to cooked moongdal.
  • Add turmeric powder, sambar powder and Asafoetida. Add required water.
  • Let the veggies get cooked in medium flame. I don’t pressure cook after adding veggies.
  • When the veggies are cooked, add tamarind pulp and required salt.
  • Let it boil. When the raw smell of tamarind goes, remove the pan from flame.
  • Heat oil and ghee in another pan. Temper all ingredients under ‘ to temper’ and add to the cooked sambar.
  • Serve along with hot rice , idli, dosa or pongal.
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Moongdal Sambar

 

Notes

  • You can add veggies of your choice.
  • If you don’t have Sambar powder, add 1 tsp of red chilli powder and 2 tsp of coriander powder.
  • Adjust spice level up to your palatte.
  • Spice level I given here is mild.
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Chicken curry with coconut

Chicken is one ingredient which can be made in many ways, still tastes good. I personally love this chicken curry using coconut. Hope you also will love it.

This goes well with rice,idli, dosa, chapathi, paratha or Pulao.

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Ingredients

Chicken – 1 lb cut into small pieces

Shallots – 6 to 8 thinly sliced

Mustard seeds – few

Green chilli – 2 slit in half

Curry leaves – few

Salt – as required

Garam masala – 1 tsp

To marinate

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Ginger garlic paste – 1 tsp

Salt – as required

To sauté and grind

Onion – 1 cup chopped

Tomato – 2 small sized chopped

Coconut – 1/2 cup grated

Fennel seeds – 1 1/2 tsp

Ginger – a small piece

Garlic – 4 or 5 pods

Curry leaves – few

Cashews – 5 or 6

Method

  • Marinate chicken with the ingredients under ‘ to marinate’ and keep aside for 30 minutes to 1 hour.
  • Sauté all ingredients one by one under’to sauté and grind’. After cooling down, grind to smooth paste.
  • Heat oil in a pan, crackle mustard seeds. Add shallots, green chilli and curry leaves.
  • Add Chicken, mix well and cook covered. Usually chicken oozes it’s water, add water only needed.
  • When chicken is half done add ground coconut paste along required water,garam masala and salt.
  • Let the chicken cook well. When the chicken gets cooked, let the gravy boil till the consistency needed.
  • Serve along with rice, idli, dosa, chapathi,paratha or idiyapam.

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Green gram dal curry

This is a mild curry to go with rice. If you love to include pulses in your lunch, I recommend this. High in protein it’s good for kids.

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Ingredients

Green gram dal – 1/2 cup

Tamarind – a small lemon sized

Shallots – 6 or 7

Turmeric powder – 1/4 tsp

Salt – as required

To sauté and grind

Tomato – 1 chopped

Coconut – 1/4 cup

Jeera seeds – 1 tsp

Methi seeds – 4 or 5

Curry leaves – few

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Oil – 1 tsp

To temper

Oil – 1 tsp

Mustard seeds – few

Curry leaves – few

Garlic – 2 pods crushed

Dry red chilli – 1

Method

  • Pressure cook green gram for two or three whistles.
  • Soak tamarind in 1/2 cup water.
  • In a pan , heat oil and add methi seeds, jeera seeds.
  • When jeera seeds crackle, add curry leaves and tomato. Sauté till tomato become soft.
  • Then add coconut and sauté for few minutes.
  • Switch off and add red chilli powder and coriander powder. When it’s cool down grind it to smooth paste. Keep aside.
  • In the cooked green gram add shallots and turmeric powder. If needed add little bit water.
  • Let it boil and shallots get cooked. Then add tamarind extract.
  • Let it boil till the raw smell of tamarind goes.
  • Add the ground coconut paste along with required water, salt and boil thoroughly. Keep aside.
  • Heat oil in a pan and temper all the ingredients under ‘ to temper’.
  • When the garlic becomes golden, switch off and pour the tempering to the curry.
  • Serve along with rice.

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Notes

  1. You can dry roast green gram dal for few minutes before pressure cooking.

Pavaika puli curry/Bitter gourd in tamarind curry

Bitter gourds are one of the most nutritious veggie. But is hated by most of the people at same time because of its bitterness.

This is one easy and yummy recipe to include the bitter gourd in your diet. When you have this curry, you don’t even know how much you eat. This is a thick curry to have along with some hot rice.

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Ingredients

Pavaika/ Bitter gourd – 1 medium sized

Shallots – 6

Tomato – 1 medium sized chopped

Tamarind – half lemon sized

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Jaggery – a small piece

Salt – as required

Mustard seeds – few

Methi seeds – 4 or 5

Curry leaves – few

Oil – 1 tsp

Method

  • Cut the bitter gourd to half and deseed. Cut it to thin pieces.
  • Soak tamarind in half cup water and extract tamarind pulp.
  • Heat oil in a pan and crackle mustard seeds along methi seeds.
  • Add shallots and curry leaves.
  • When shallots turns golden add tomato.
  • Sauté it for a minute. Add turmeric powder, red chilli powder.
  • Sauté till tomatoes become mushy.
  • Add chopped bitter gourd. Cook covered for few minutes. Stir occasionally.
  • When it’s almost done add tamarind extract, jaggery and salt.
  • Allow it boil till raw smell goes and thickens.
  • Serve warm with rice.

 

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Varutharacha Sambar( Palakkad style)/ Veggie curry with Roasted coconut

This is one of my favourite sambar. This is Palakkad style( Kerala, India) sambar with roasted coconut. Usually this is a must in any special occasion. This sambar is had along with cooked rice but I love to have with idli or dosa.

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Ingredients

Toor dal – 1/2 cup

Drumstick – 1 cut into small pieces

Potato – 1 cut into small cubes

Onion – 1/2 cup chopped

Tomato – 1 medium sized chopped

Curry leaves – few

Turmeric powder – 1/2 tsp

Tamarind – a small lemon sized soaked in 1/2 cup water

Salt – as required

Coconut Oil – 2 tsp

Mustard seeds – 1/2 tsp

To roast and grind

Channa dal – 2 tbsn

Urad dal – 1 tbsn

Dry red chilli – 1 or 2

Coriander seeds – 2 tbsn

Jeera seeds –  1 tsp

Methi seeds – few

Asafoetida – a generous pinch

Shallots – 1 or 2

Garlic pods – 2

Curry leaves – few

Coconut – 1/2 cup grated

Method

  • Pressure cook toor dal till mushy.
  • Roast all the ingredients under ‘ to roast and grind’ in 1 tsp of oil till the coconut turns golden brown.
  • Grind it to a smooth paste and keep aside.
  • Add chopped veggies to cooked dal along with required water and turmeric powder.
  • Cook till the veggies are done and add tamarind extract.
  • When the raw smell of tamarind goes add the ground coconut paste and required salt.
  • This curry gets thick when cools down, so add water accordingly.
  • When it boils thoroughly remove from flame.
  • Heat oil in a pan and add mustard seeds.
  • When it crackle add curry leaves and add it to the sambar.
  • Serve with rice, idli or dosa.

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Notes

  1. You can add veggies of your choice.
  2. Adjust spice according to your taste.
  3. You can add any oil, but coconut oil is preferred.

Kumbalanga parupu curry/ White pumpkin and dal curry

If you are in weight reduction resolution like me😊 then add white pumpkin in your diet. Here is one recipe that will help you include pumpkin.

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Ingredients

White pumpkin/ Kumbalanga- 1 cup chopped (                                                               peeled,deseeded)

Toor dal – 1/2 cup

Shallots – 5 or 6 slit in two

Tomato – 1 medium

Tamarind – small lemon sized

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

To grind

Coconut – 1/4 cup grated

Jeera – 1 tsp

Shallots – 1

To temper

Coconut oil – 1 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Garlic – 1 or pods smashed in mortar and pestle

Method

  • Pressure cook toor dal till mushy.
  • Ground the ingredients under ‘to grind’ to smooth paste with required water.
  • Soak tamarind in 1/4 cup water and extract tamarind juice.
  • Add white pumpkin/kumbalanga, shallots and tomato to cooked dal.
  • Add turmeric powder, red chilli powder to it along little water and cook till veggies are done.
  • Add tamarind extract and salt.
  • After the raw smell of tamarind goes, add ground coconut paste with required water.
  • Let it boil thoroughly.Adjust water according to the pouring consistency of the curry.
  • Remove curry from the flame and heat oil in a pan.
  • Temper all the ingredients under ‘to temper’. When garlic turns brown add it to the curry.
  • Serve warm with rice.

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Notes

  1. You can use any oil, but coconut oil gives nice flavor and aroma.

Simple dal

This is a simple dal dish to have with cooked rice.

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Ingredients

Toor dal – 1/2 cup

Shallots – 6 to 8( chopped roughly)

Tomato – 1 medium sized chopped

Green chilli – 2 slit length wise

Garlic – 2 pods

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Asafoetida – a generous pinch

Salt – as required

To temper

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Curry leaves – few

Coriander leaves – few

Oil/ ghee – 2 tsp

Method

  • Pressure cook cleaned toor dal along required water to 2 whistles.
  • Add remaining ingredients except salt and pressure cook for another two whistles.
  • After pressure released, open the lid. Add salt and smash with a laddle.
  • Heat oil/ghee in a pan. Temper all the ingredients under ‘ to temper’ and pour over dal.
  • Serve warm with cooked rice along pappads or fryums.

 

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