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.

Khatti Dal (Tangy Lentil Curry - Hyderabadi style)

 

             This is a traditional Hyderabadi style Khatti Dal (tangy lentil preparation). It is cooked with either tuvar dal (split pigeon pea), masoor dal (red lentil) or both combined. This is a very simple, yet a delicious dal recipe which is best enjoyed with hot steamed rice, jeera rice, plain Biryani or pulao. It can also be had with any Indian bread if the consistency is adjusted and made it a little thicker.

          

          This recipe is prepared with a combination of both the lentils mentioned above. The tanginess comes from the addition of both tomatoes and tamarind water. 

          A tempering of mustard seeds, cumin seeds, dry red chilly, garlic and curry leaves is then poured over the end product. 

          You can also temper it in ghee to enhance the flavour. So go ahead and prepare it by checking out the step by step pictorial recipe.

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• 2 tomatoes, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. red chili powder
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. coriander leaves, chopped
• 2 green chilies, split
• salt to taste
• 2 tbsp. oil
• 1 whole dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 heaped tbsp. garlic, chopped
• 2 sprigs curry leaves

          Wash the lentils and drain well. Pressure cook along with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder and 2 cups water for 5-6 whistles. When cool, mash it well. 

          Bring it back on the flame and add tamarind water, salt to taste, green chilies, 1 sprig curry leaves and coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.

          Heat oil in a pan and temper with the mustard seeds, cumin seeds and dry red chilies. 

          After it stops crackling, add the garlic and curry leaves. Sauté till the garlic turns pink. Switch off the flame. 

          Pour this tempering over the prepared dal. Serve hot with hot steamed rice, jeera rice, khushka or any Indian bread.

 Pressure cook the soaked lentils with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder & 2 cups water for 5-6 whistles. 

                     When cool, mash it well.

                Bring it back on the flame and add tamarind water, 

salt to taste, green chilies, 1 sprig curry leaves & coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.

 Heat oil & temper with the mustard seeds, cumin seeds & dry red chilies.

After it stops crackling, add the garlic & curry leaves. Sauté till the garlic turns pink. 

 

                    Pour this tempering over the prepared dal. 

Serve hot with hot steamed rice, jeera rice, plain biryani or any Indian bread.

Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

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. 

Okra Paruppu Usili

 

               Okra Paruppu Usili is an adaption of a traditional South Indian (Tamil Brahmin) recipe of paruppu usili. It has okra / ladyfinger cooked with steamed lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

               You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 300 gms. okra, cut into 1" thickness
• 1/4 cup mixed lentil, soaked for an hour
• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the okra along with a pinch of turmeric powder and salt till they tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and stir fry for 2-3 minutes.

           Add the fried okra. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                     Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a 

                     pinch of turmeric powder and 1/4 tsp. salt into a coarse paste 

                     without adding any water. Transfer the batter into a greased 

                     steel plate and steam for 12-15 minutes. 

                               Set aside to dry.

                    Then crumble it with your hands till it resembles bread crumbs. 

                         Heat 1 tbsp. oil & sauté the okra with a pinch of turmeric 

                         powder and salt till they tender. Keep aside. 

                        Heat remaining oil & temper with mustard seeds & cumin

                        seeds. Allow it to splutter.

                        Add onion, garlic, green chilies & curry leaves. Sauté for a 

                        few seconds. 

                              Add the crumbled lentil and stir fry for 2-3 minutes.

                        Add the fried okra. Mix well & sauté for 1-2 minutes more.

                      When done, add the chopped coriander leaves & lime juice. 

                       Serve as a side dish with curd rice, sambar rice or chapattis.