Kitchen-Kollections

These gourd relatives are crisp, cool, and juicy, but get only so-so marks for flavor and nutritional content. In south india..especially in my grand mom home..this dal was served almost every alternate day. Its best to eat this during peak summer months because it has some sort of cooling affect on the body. Dal or pulse has its own nutrition value.
Here is the simple procedure for making this delicious dal.

Ingredients

1 cup peeled cucumber pieces
1/2 cup chopped onion (optional)
2 green chillies chopped
1 sprig of curry leaves

For tadka or tempering
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal
Turmeric
1/4 tsp Red chilli powder
Salt to taste
Coriandar for garnishing

Method

• Peel the cucumber and cut it into bite size pieces
• Pressure cook tuvar dal, cucumber pieces, onions and mirchi. Add a pinch of turmeric too. Cook on medium heat and switch off the stove after 3 whistles and let it cool.
• Now take another small pan, add 1 tsp oil and add all the tadka ingredients.
• Transfer the popu into the cooked dal and mix it well.
• Add salt and red chilli powder. Cook on medium heat for five more minutes. Garnish it with chopped coriandar leaves.

It goes well with hot steaming rice

This is my entry to JFI – Toor dal hosted by linda – http://outofthegarden.wordpress.com/

Ingredients

1 bunch spinach – shredded
1 onion – diced
2 green chillies
1 diced tomato
1 cup toor dal
2 tsp tamarind paste
Salt
Turmeric
1 tsp red chilli powder

For tempering
1 tsp urad dal
1 tsp chana dal
1 tsp jeera
1 tsp mustard seeds
3 red chillies
1 sprig curry leaves

Method

• Wash the toor dal and spinach thouroughly. Pressure cook it along with  diced onions and green chillies.
• Now take another pan, add some oil and add the tempering.
• Add tomatoes, salt, turmeric and cook. After the tomatoes are properly cooked add the tamarind and mix it well. Now add this whole mixture into the cooked spinach mixture and stir it well.
• Add red chilli powder and cook for a while.
• Garnish it with chopped coriander leaves and serve hot.

Ingredients

1 cup kidney beans
2 ripe tomatoes
1 medium size chopped onions
5-8 green chillies, chopped
1 inch ginger
1.5 clove garlic
chopped coriander
salt
chilli powder

spices:

3-4 bay leaves
4 pepper corns
1 clove
1/2 inch stick cinnamon
pinch of asefotida
2 tsp coriander seeds
2 tsp cumin seeds
1 big whole cardamom
4-5 small green cardamoms
3-4 dried red chillies
2 tbsp oil

Method

• Soak 1 cup kidney beans in water overnight. One good sign that beans are ready is that they will swell to 2-3 times their size. do not leave them soaking for  too long.
• Grind all the spices to a smooth/granular powder. if you dont have time to grind you can put all of them in one ziplock bag and hammer on top for
  3-4 times, this gets the spices to mix and gives smooth aroma.
• In a cooker, add 1.5 to 2 tbsp of oil. you can reduce the amount of oil if you are on diet control or controlled diet.
• Add the powdered spices. when they are just turning brown, add chopped ginger and garlic. [if you dont have time to chop ginger garlic then you can use ready made giner garlic paste]
• When ginger and garlic are turning light brown, add onions and chillies and red chillies. fry till onions start to turn brown/soften add chopped tomatoes and add salt and some chilli powder. cover with a lid and let tomatoes cook, till they are tender.
• While tomatoes are cooking, drain the water from kidney beans, and add them to tomatoes that are already cooking. add more salt to taste and chilli powder if more spice is needed. Add 2-3 cups of water and check for salt again.
• If all seems fine, then close the lid and let it pressure cook till 4-5 whistels. [or depending on your pressure cooker. you just need to know approximately  when kidney beans might be done]
• after all steam has condensed back, open pressure cooker and check for salt and spice. add coriander leaves and serve hot with rice.  Garnish with slit green chillies and  lemon wedge or onion rings.

Taste is heavenly.
Happy eating!!!