Mixed Dal Palak

 

                This is a simple homemade style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version prepared with mixed lentils. You may add some sambar / rasam powder to make it more flavorful.

                Whichever way this Dal-Spinach Combo is cooked, it simply tastes delicious. It is equally healthy and nutritious as it is loaded with iron and proteins, which is very essential for a well balanced diet. Enjoy it with rice or any Indian flat bread for a satisfying and a wholesome meal. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 1/2 cup mixed lentil, soaked for an hour
• 1 bunch of spinach, chopped
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1/4 tsp. tamarind pulp
• coriander leaves, to garnish

Tempering - 

• 1-2 tbsp. ghee
• 2 dry red chilies
• 1 tbsp. garlic, chopped
• 1 sprig curry leaves
• 1 tsp. Kashmiri red chili powder

          Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. Drizzle some water and sauté for a minute.

          Now add the chopped spinach and sauté till it is nicely wilted and cooked well. 

          Add the boiled dal, salt to taste and tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed.

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame and transfer to a serving dish.

          For the tempering - Heat ghee in a tadka pan and fry the dry red chilies, garlic and curry leaves till the garlic changes colour.

          Now switch off the flame and add the red chili powder. Give it a mix and immediately pour it over the cooked dal. 

           Garnish with coriander leaves and enjoy with hot steamed rice or any Indian flat bread. 

          

Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well & keep aside. 

Heat oil & temper with mustard seeds, cumin seeds & asafoetida. Sauté for a few seconds.

                        Add the onion and stir fry till light brown. 

Add ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. 

Drizzle some water and sauté for a minute.

        Add the chopped spinach & sauté till it is nicely wilted & cooked well. 

Add the boiled dal, salt to taste & tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed. Simmer on a low flame for 4-5 minutes. When done, switch off the flame & transfer to a serving dish.

Heat ghee in a tadka pan & fry dry red chilies, garlic & curry leaves till the garlic changes colour. Switch off the flame & add red chili powder. Give it a mix.

                  Immediately pour it over the cooked dal. 

Garnish with coriander leaves & enjoy with hot steamed rice or any Indian flat bread. 

Malabar Spinach Dal / Lentil Curry (South Indian style)

 

            This is a simple homemade style Malabar Spinach Dal that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version. 

           

 

          Whichever way this Dal and Malabar Spinach combo is cooked, it simply tastes delicious. It is equally healthy and nutritious as it is loaded with iron and proteins which is very essential for a well balanced diet. 

          Enjoy it with hot steamed rice and a drizzle of some ghee / melted butter for a divine experience and a wholesome meal. So check out the step by step pictorial recipe to prepare this regional delicacy.
          

Ingredients - 

• 1/2 cup tuvar dal 
• 2 cup malabar spinach, chopped
• 1 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 2 green chilies, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander powder
• salt to taste 

Tempering - 

• 2 tbsp. oil
• 2 dry red chilies, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves

          Pressure cook the dal with 1 cup water for 3-4 whistles. Give it a whisk and keep aside. 

          Heat oil in a pan. Sauté the onion, garlic and green chilies till light brown. 

          Add the chopped tomato and all the dry spices (except salt). Sprinkle some water and stir fry till it is completely mashed. 

          Now add the chopped greens and cook, covered till it is wilted and the moisture has evaporated. 

          Add the boiled dal and salt to taste. Adjust the consistency by adding more water if required. Simmer on a low flame for 2-3 minutes. When done, switch off the flame and transfer to a serving bowl. 

          For the tempering - Heat oil in a small pan and temper with all the mentioned ingredients. Sauté for a few seconds or till the mustard seeds stops spluttering. 

          Pour this tempering over the prepared dal and serve with hot steamed rice and a drizzle of some ghee / melted butter for a divine experience and a soul satisfying meal.

Pressure cook the dal with 1 cup water for 3-4 whistles. Give it a whisk & keep aside. 

  Heat oil in a pan. Sauté the onion, garlic & green chilies till light brown. 

               Add the chopped tomato & all the dry spices (except salt). 

                Sprinkle some water & stir fry till it is completely mashed. 

Add the chopped greens & cook, covered till it is wilted & the moisture has evaporated. 

Add the boiled dal & salt to taste. Adjust the consistency by adding more water if required. Simmer on a low flame for 2-3 minutes. 

           When done, switch off the flame & transfer to a serving bowl. 

For the tempering - Heat oil in a small pan & temper with all the mentioned ingredients. Sauté for a few seconds or till the mustard seeds stops spluttering. 

                 Pour this tempering over the prepared dal.

                       Serve with hot steamed rice or chapattis. 

Raw Jackfruit Sambar (Lentil Curry - South Indian style)

 

          Sambar in general is very commonly prepared in almost all South Indian homes. In fact every household have their very own way of preparing this traditional dish. Vegetables of your choice are generally added to it, drumstick being the most common veggie.

           So check out my version of Raw Jackfruit Sambar, that has its origin from Udipi in Karnataka where it is called Halasina kayi Huli. This simple lentil curry tastes just awesome not only with rice but also with idli, dosa, uttapam, etc. So check out the step by step pictorial recipe to prepare this yummy and nutritious recipe.

               Raw Jackfruit is a vegetarian mutton and is a popular meat substitute. It is a rich source of vitamins and minerals, dietary fiber, potassium and vitamin C. Besides, it is good for diabetics as it keeps the sugar level in control. 

               So to sum up, the consumption of Raw jackfruit is beneficial to our health. Various recipes can be dished out with this wonder veggie. However, for now, go ahead and prepare this yummy Raw Jackfruit Sambar and enjoy with your loved ones. 

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a small raw jackfruit, deskinned & cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. sambar powder
• 2 tbsp. fresh coconut paste
• 1 tsp. tamarind paste
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 tsp. garlic, chopped
• 1 tsp. ghee
• a sprig of coriander leaf to garnish

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk. To it add the chopped raw jackfruit and cook for 1 whistle.

          Add salt, sambar powder, coconut paste, tamarind paste and turmeric powder. 

          Add 1 cup water and bring it to a boil. Simmer for 2-3 minutes. When done, transfer to a serving dish. 

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida, curry leaves, dry red chilies, garlic and urad dal. Sauté for a minute on a low flame. 

          Then pour this tempering over the prepared sambar. Add a tsp. of ghee and  garnish with a sprig of coriander leaf. Relish with hot steamed rice. 

Note - 

1.  I have skipped jaggery / sugar in this recipe. You may add so if you wish. 

2.  I have made use of store bought sambar powder. But if preparing it at home, then grind the coconut along with the other ingredients. 

3.  I have added a tsp. of ghee to the end product as this makes the sambar more flavorful and aromatic. However, it is purely optional.

                            Pressure cook the dal in 1cup water for 4-5 whistles. Give it a whisk. 

                                 To it add the chopped raw jackfruit and cook for 1 whistle.

                  Add salt, sambar powder, coconut paste, tamarind paste & turmeric powder. 

                             Add 3/4 cup water & bring it to a boil. Simmer for 2-3 minutes. 

                             When done, transfer to a serving dish. 

                       Heat oil & temper with mustard seeds. After it stops crackling, add the

                         asafoetida, curry leaves, dry red chilies, garlic & urad dal. Sauté for a 

                         minute on a low flame. 

                                  Pour this tempering over the prepared sambar. 

                     Add a tsp. of ghee & garnish with a sprig of coriander leaf. Relish with 

                     hot steamed rice. 

Chana & Moong Dal (Bong style)

 

          The combination of Chana & Moong dal is very common in Punjabi cuisine. But here I tried to prepare it in a traditional Bengali style with a tempering of panch phoron, bay leaves and whole garam masala. Asafoetida too can be added as a tempering for a good aroma. 

           I added some ghee and roasted cumin powder to the end product for a good flavour. This dal can be served either with hot steamed rice, poori or chapatti. So check out the step by step pictorial recipe to prepare this great comfort dish. 

• 1/4 cup chana dal (Bengal gram)
• 1/4 cup moong dal (split green gram)
• 2 tbsp. mustard oil
• 2 dry red chilies, broken
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & onion (kalonji) seeds)
• 2-3 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee 
• 12 tsp. roasted cumin powder
• coriander leaves to garnish

          Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies, bay leaves, panch phoron, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

         Then add the onion and ginger and sauté till light brown. 

         Now add the boiled dal, salt, turmeric powder and the green chilies. Simmer on a low flame for 2-3 minutes and then switch off the flame. 

         Add the ghee, roasted cumin powder and coriander leaves. Give it a stir. Serve with hot steamed rice and accompanied with papad or aloo bhaja / fry for a simple comfort meal. You can also relish this dal with poori or chapatti. 

                       Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

                              Heat oil & temper with dry red chilies, bay leaves, panch phoron, 

                              cinnamon, cardamoms & cloves. Sauté for a few seconds. 

                                  Then add the onion and ginger and sauté till light brown. 

                         Add the boiled dal, salt, turmeric powder & the green chilies. Simmer 

                          on a low flame for 2-3 minutes and then switch off the flame.

                           Add ghee, roasted cumin powder & coriander leaves. Give it a stir.

 

                             Serve with hot steamed rice & accompanied with papad or aloo 

                             bhaja / fry for a simple comfort meal.

                        You can also relish this dal with poori or chapatti.