Cranberry Dal (Vakkaya Pappu - Andhra style)

 

          Cranberry Dal or Vakkaya Pappu is a traditional Andhra delicacy prepared with tuvar dal (pigeon pea lentil) and cranberries. It is a very healthy recipe as cranberries are full of antioxidants, rich in vitamin C, proteins, improves cholesterol, lowers blood pressure and prevents urinary tract infection among other benefits.  

          It is a very easy and a quick recipe. This tangy and spicy lentil curry goes best with hot steamed rice, a drizzle of some ghee and accompanied with papad. It can also be relished with Indian flat breads. It is pure divine and a great comfort meal. So check out the step by step pictorial recipe to prepare this regional comfort dish.

• 1/2 cup tuvar dal (pigeon pea lentil)
• 1/3 cup cranberries, washed and rinsed
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 dry red chilies
• 2 green chilies
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 5-6 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

          Soak the dal for 30 minutes. Wash and rinse well. Then pressure cook the soaked dal and the cranberries along with green chilies, turmeric powder, red chili powder and salt to taste in 2 cups water for 3-4 whistles or till soft. Mash well and keep aside. 

          Heat oil in a pan. Temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the dry red chilies, curry leaves, garlic and asafoetida. Sauté for a few seconds.

          Add the boiled dal and simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

          When done, garnish with coriander leaves and serve with rice and accompanied with papad for a divine comfort meal.

  

  

Soak the dal for 30 minutes. Wash & rinse well. Pressure cook the dal along with the cranberries, green chilies, turmeric powder, red chili powder & salt in 2 cups water for 3-4 whistles or till soft. 

                      Mash well and keep aside. 

Heat oil in a pan. Temper with mustard seeds, cumin seeds & fenugreek seeds.

After it stops spluttering, add the dry red chilies, curry leaves, garlic & asafoetida. Sauté for a few seconds.

Add the boiled dal & simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

                   When done, garnish with coriander leaves.

  

Serve with rice & accompanied with papad for a divine comfort meal.

Dubki Kadhi

 

          This is a very popular dish from Chhattisgarh. It is a yoghurt based gravy with soaked and ground urad dal dumplings dunked in it. Dubki word in Hindi literally translates to dive. Hence the name. 

          It differs from the rest of the kadhi recipes of different states as the lentil dumplings are not fried. They are directly dropped into the boiling kadhi and cooked. So this dish is healthy and wholesome. This classic dish is very easy to prepare and is best enjoyed with jeera rice, plain rice, paratha, chapatti or tandoori roti. So check out the step by step pictorial recipe to prepare it. 

• 1/3 cup urad dal (split black gram lentil)
• 1/3 cup yoghurt
• 2 tbsp. mustard oil 
• 1/2 tsp. mustard seeds
• 2 dry red chilies 
• 1/4 tsp. fenugreek seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Rinse the urad dal well and soak overnight or for a minimum of 3-4 hours. Drain well and grind along with a green chili and a pinch of salt to a fine paste without adding any water. Beat well and keep aside. 

          In a mixing bowl, take the yoghurt and 1 tbsp. of the ground urad dal paste. Whisk till it is lump free. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the fenugreek seeds, onion, garlic, curry leavers, green chilies and asafoetida. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the whisked yoghurt, 2 cups water and salt to taste. Once it comes to a boil, make small dumplings of the dal paste, using your hand or a spoon and drop them directly over the boiling kadhi. 

          Cover and cook on a medium flame for 10-12 minutes. Once done, the dumplings will surface over the kadhi. Switch of the flame now.

          Garnish with coriander leaves and serve with hot steamed rice, jeera rice or chapatti.  

                          Grind the soaked, one green chili & a pinch of salt to a fine paste without

                          adding any water. Beat well and keep aside. 

                        Whisk the yoghurt & 1 tbsp. of the ground urad dal paste. Keep aside. 

                                  Heat oil & temper with mustard seeds and dry red chilies.

                    Add the fenugreek seeds, onion, garlic, curry leavers, green chilies....

                                  .... and asafoetida. Sauté till light brown. 

                     Add the ginger-garlic paste & all the dry spices mixed with some water. 

Sauté till the oil separates.

                                  Add the whisked yoghurt, 

                                  2 cups water & salt to taste. 

                        Once it comes to a boil, make small dumplings of the dal paste & drop 

                        them directly over the boiling kadhi. 

                    Cover & cook on a medium flame for 10-12 minutes till the dumplings will

                    surface over the kadhi. Switch of the flame now.

                                  Garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice or chapatti.  

Rosemary Kadha / Immunity Booster Drink

 

              This immune booster drink is the need of the time. It's refreshing as it will surely soothe your nerves and keep you going throughout the day. I skipped the mandatory basil / mint and instead, added some rosemary herb, as apart from adding a flavour to the drink, it has many health benefits. I also included some fresh turmeric. 

             You can enjoy this drink hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The brown sugar (or any sweetener) can be omitted if you wish. So check out the step by step pictorial recipe to prepare this traditional Indian medicine. 

          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and strengthens our immunity. Lime improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

           Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          Rosemary is a fragrant herb that improves blood circulation, boosts the immune system and aids in digestion.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink has a lot of healing properties. It relieves any cold during winter and boosts our energy. So it is beneficial to include kadha in our everyday life. 

• 3 cups water
• pinch of salt (opt)
• 1" cinnamon stick
• 3 green cardamoms 
• 6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1/2 tsp. carom seeds
• 10-12 whole peppercorns
• 1" ginger
• 1" fresh turmeric
• 2 tbsp. rosemary
• lime juice to taste
• brown sugar / jaggery / honey to taste

          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

          Add water in a pan along with a pinch of salt and bring it to a boil. Then add all the crushed ingredients. 

          Simmer for 10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and keep it covered for 5 minutes. 

          Then strain and serve with lime juice and brown sugar / jaggery / honey to taste.

                                 The ingredients to be crushed. 

                          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

                            Add water in a pan along with a pinch of salt & bring it to a boil. 

                                  Then add all the crushed ingredients. 

                       Simmer for 10 minutes on a low flame till it is slightly reduced. When done, 

                       switch off the flame and keep it covered for 5 minutes. 

 Strain. 

Serve with lime juice & honey / brown sugar / jaggery.

Bisi Bele Bath Masala

          This is the basic and authentic homemade masala powder that goes into making the Karnataka special Bisi Bele Bath which is a rice-lentil khichri / porridge with vegetables in it. This spice mix is very essential to prepare this delicacy. 

          A whole lot of spices like coconut, chana dal, urad dal, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, dry red chilies and whole garam masala are used to prepare it. Marathi moggu if available can also be added. So check out the step by step pictorial recipe to prepare it.

• 6-7 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 2 tbsp. desicated coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast all the above mentioned ingredients (except coconut) for 1-2 minutes or till you get a nice aroma coming through.

          Now add the desicated coconut and salt. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.

                                 All the above mentioned ingredients.

                                Dry roast them (except desiccated coconut) for 1-2 minutes.

                               Add coconut & switch off the flame. Stir for another minute.

                                  Allow it to cool done.

Grind into a fine powder.

                                  Store in an air tight container.