Spinach Pappu or Dal

Ingredients:

Toor dal -1cup
Spinach - 1 bunch
Diced Onions - 3/4 cup
Green chillies- 2
Diced Tomatoes - 1/4cup
Turmeric - 2-3 pinches
Salt-1 1/2tsp or to taste

For seasoning:

Chanadal-1tsp
Urad dal -1 tsp
Mustard seeds- 1tsp
Cumin seeds - 1tsp
Dry red chillies- 1 or 2
Oil - 1- 11/2 Tbsp
Minced garlic -1/2tsp or Hing (Asafoetida)-2-3 pinches
Curry leaves- few

Method-1 :


Pressure cook Toor dal, spinach, onions, green chillies, tomatoes, turmeric together.
Fry all the seasoning ingredients in oil and add the seasoning to the cooked dal at the end.salt to taste.cook for 5 minutes. Serve hot with rice or Roti.

Method-2 :

Cook Toor dal in a pot, until dal is half cooked, add spinach, and cook well together until dal is soft. In a separate pan saute onions, green chillies, tomatoes, turmeric together in little oil and add to the spinach dal. Fry all the seasoning ingredients in remaining oil and add the seasoning to the cooked dal at the end. salt to taste. cook for 5 more minutes. Serve hot with rice or Roti.

Method-3 :

Cook Toor dal, spinach, onions, green chillies, tomatoes, turmeric together in a slow cooker, until dal becomes soft (Takes Usually 4 hours in high 6 hours in low). Fry all the seasoning ingredients in oil and add the seasoning to the cooked dal at the end.salt to taste.cook for 5 more minutes. Serve hot with rice or Roti.

Whole Mung Bean (Pesalu) and Spinach dal

Ingredients:

Whole mung beans - 1cup
Chopped Frozen Spinach or Chopped Fresh Spinach-1lb
Chopped Onions-1cup
Ginger garlic paste-1 1/2 tsp.
Sliced green chillies-2-3
Red pepper powder-1/4 tsp
Chopped tomatoes - 3/4 cup
Turmeric-1/2 tsp
Curry Leaves-Few
Salt-1/2 tsp. or as per taste
Ghee or Oil-1Tbsp

Method:

Soak mung beans in water for 2 hours. Add chopped spinach,,little salt and little turmeric to the beans and pressure cook until 3 whistles and set aside. Heat ghee or oil in a pot, add cumin seeds, chopped onions,curry leaves and fry until they are clear. Add ginger garlic paste, sliced green chillies and turmeric, fry for few minutes, until it turns golden brown. Add chopped tomatoes and fry for 5 minutes, and add chilli powder and salt and add cooked spinach and mung beans and mix well. Add 1tsp. ghee at the end for flavor. Serve hot with Rice or Roti.

Spinach, Green Mango Dal

Ingredients:

Toor dal (Kandi Pappu)-1cup
Diced green Mango pieces-1cup
Diced Onions-3/4 cup
Palak or Spinach-1lb
Diced Tomatoes-1/2 cup(Optional)
Green chillies-2-3
Turmeric-1/2 tsp.
Salt 1tsp or as per taste

For Seasoning:

Oil-1-2 Tbsp.
Chana dal- 1 1/2 tsp
Urad dal 1 1/2 tsp
Mustard seeds-1 1/2 tsp
Dry red peppers- 2
Curry leaves-Few
Asafoetida (Hing) 3 pinches
Or
Chopped Garlic- 1Tbsp.

Preparation:

Cook dal sepately and set aside. Heat oil in separate pot, add all the seasoning ingredients, when mustard seeds are splattering, add diced onions, sliced green chillies, and saute until onions are clear. Add tomatoes, spinach and green mango pieces cook for 3-4 minutes. Add cooked toor dal, salt and 1/2 cup of water cook together for 6-8 minutes. Serve hot with Rice.

Note: Another way of cooking this dish is, Dal, onions, green mango pieces, Tomatoes, Spinach and green chillies, can be cooked alltogether in pressure cooker or in a slow cooker. Once it is done, add salt and seasoning at the end and mix, before serving.

Spinach, Tomato dal

Ingredients:

Toor Dal-1cup
Chopped Onions-3/4 cup
Spinach -1lb
diced tomatoes-1cup
Green chillies-3-4
Curry leaves-few
Turmeric-1/2 tsp
Dry Red chillies-2
Urad dal-1tsp
Chana dal-1tsp
Mustard seeds-1tsp
Hing or Asafoetida- few pinches or Chopped Garlic-1Tsp
Oil-2-3 Tbsp
Salt-1 tsp or as per taste
Water-1/2 cup

Method:

Cook Toor dal in pressure cooker or out side until done. In 2qt sauce pan heat oil, add red chilli pieces, urad dal, chana dal and mustard seeds. when mustard seeds are splattering, add hing or chopped garlic and curry leaves. Add chopped onions and saute for 2-3 minutes. Add chopped tomatoes, sliced green chillies and turmeric, and cook for 2 minutes and add chopped spinach and salt, and cook for 3-4 minutes. Add cooked toor dal and water and mix well cook for 10 minutes on low heat. This dall will go very well with Roti or Rice.

Note: If you want to have extra heat, add 1/2 tsp of Red pepper powder.

Tomato Masoor Dal

Ingredients:

Masoor Dal-1cup
Finely chopped Onions-3/4 cup
Green chillies-2
Canned whole Tomatoes-1 can
Finely chopped garlic-1 1/2 tsp
Finely chopped cilantro(coriander leaves)-1Tbsp
Turmeric-1/2tsp
Mustard seeds-1tsp
Cumin seeds-1tsp
Dry red chillies-2
Curry Leaves-few
Oil-1 1/2 tsp
Ghee-1 1/2tsp
Salt-1tsp or as per taste
Water-1/2 cup
Lemon or Lime juice-1tsp(Optional)

Method:

Wash and cook Masoor dal and set aside. Heat oil and Ghee mix together in 2qt sauce pan, add dry chilli pieces, Mustard and cumin seeds. Once they start splatter, add chopped garlic and curry leaves, fry for few seconds and add chopped onions and sliced green chillies and saute until onions become little brown. Add finely diced canned tomatoes and turmeric saute for 5 minutes.
Add cooked masoor dal and water mix well, cover and cook for 8-10 minutes. Add chopped cilantro and cook for 5 minutes. Turn of the heat and add lemon juice. This dal can be served with Rice or Roti.

Note: This dal can be cooked with fresh red ripe tomatoes also. But taste better with canned one only.

Tindora Patoli

Ingredients: Tindora - 2 Lbs. Channa Dal or Moong Dal -1 cup Water - 1/2 cup Cumin Seeds (Jeera) -1 tsp. Onions - 1 Large Green Chilies - 4 Ginger - 1 inch Lime Juice - 3 tbsp. Salt 1tsp or to taste Seasoning: Oil - 4 tbsp. Urad Dal - 1 tsp. Mustard Seeds - 1 tsp. Cumin Seeds - 1 tsp. Turmeric - 1 pinch Asafoetida (Hing) - 1 pinch Curry Leaves - Few

Preparation: Soak Chana or Moong dal in water for at least 2 hrs. Coarsley grind dal with 1 tsp. cumin seeds, and just enough salt with as little water as possible. Cook the ground dal mixture like Idlis or Dhokla for 10 minutes. Remove the cooked Idlis from pan and mash with hands to get Upma like consistency and set aside.

Slice Tindora thinly lengthwise and microwave for 10-12 minutes.

Chop finely green chilies, ginger and onion. Heat oil in a skillet on medium heat and season with seasonings. Add chopped ingredients and fry for 5-7 minutes until onion is clear. Add the Dal mixture and stir fry for 5-6 minutes or until nice aroma comes. Add microwave-cooked Tindora and cook for 5-6 minutes. Add lime  juice and coriander. Serve with rice or roti and enjoy.