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.