THOOR DHAL PREPARATIONS

THOOR DHAL PREPARATIONS

DHAL – PAPPU

INGREDIENTS

1.thoor dhal – 1 cup

2.onion – ½ cut into fine bits

3 turmeric powder – ½ tsp

4.garlic – 5 flakes

6.mustard – ½ tsp

7.red chillies – 2to 3

8.urudh dhal – 1 tsp

9.curry leaves

10.salt to taste

11.oil –1tbsp

METHOD

1. pressure cook the dhal with turmeric powder, onion, & garlic till soft
2. then drain the water & mash it well & add the water later , if it is in excess use it  for preparing rasam
3. add salt
4. season it – heat oil in a pan ,add mustard seeds, when it splutters add the red chillies (split it into 2 )& finally add the urudh dhal & when it becomes brown, add curry leaves( take care not to burn it )pour everything into the dhal
5. serve with hot rice & ghee –
6. this dhal goes well with chappathies

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DHAL WITH TOMATOES - PAPPU THAKKALI

INGREDIENTS

1. thoor dhal – 1 cup
2. onion – 1 cut into bits
3. garlic – 5 flakes
4. green chillies – 2
5. tomatoes –2 big
6. salt to taste
7. oil –1 tbsp
8. mustard –1/2 tsp
9. urudh dhal – 1tsp
10. red chillies – 3
11. curry leaves- few
12. turmeric powder – ½ tsp

METHOD

1. pressure cook the dhal with turmeric powder ,onion, garlic, green chillies, & tomatoes
2. drain the water & mash it well ,then add the water back- if excess use it for rasam
3. season it with mustard, red chillies, urudh dhal & curry leaves as for pappu 

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ANDHRA DHAL

INGREDIENTS

1. thoor dhal – 1 cup
2. red chillies – 6
3. pepper – ½ tsp
4. cumin seeds- ½ tsp
5. fenugreek – ¼ tsp
6. asafoetida – 1 pinch
7. onion – 1 big
8. garlic – 6 to 8 flakes
9. tamarind – 1 ball ( lime size )
10. tomato – 1 or 2
11. coriander powder – 1 tsp
12. salt to taste
13. oil – 1tbsp
14. curry leaves – few
15. mustard – ½ tsp

METHOD

1. heat oil in a pan, add mustard , when it crackles add pepper , cumin seeds, asafoetida &, fenugreek & fry
2. to this add the red chillies, onion ( cut ) garlic, fry well
3. remove this from the pan & transfer this to another vessel & add water for cooking dhal
4. now fry the thoor dhal in the same pan, add this to the water in the vessel
5. add coriander powder & pressure cook the dhal for 10 minutes
6. drain the water, mash the dhal & all the ingredients
7. add tamarind juice, tomatoes & salt
8. boil it well & garnish with fresh curry leaves

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DHAL & SPINACH- PAPPU KURAKU

INGREDIENTS

1. spinach- mulai kirai or siru kirai or paroppu kirai or palak- vasala kirai
2. thoor dhal – 1 cup for 2 cups of spinach
3. onion – ½ cut into bits
4. garlic –4pods
5. green chillies – 2
6. tomato –2
7. mustard – ½ tsp
8. red chillies –2 to 4
9. urud dhal – 1 tsp
10. oil – 1 tbsp
11. salt to taste
12. curry leaves- few
13. turmeric powder – ½ tsp

METHOD

1. clean & wash the spinach well
2. cook the dhal with turmeric powder, onion, garlic,& green chillies in a pressure cooker
3. when the dhal is cooked remove from the fire, add the spinach& tomatoes & cook for a while
4. when the spinach is cooked ,drain the water, mash it well & pour the water back into the spinach
5. then season it with mustard, urudh dhal, red chillies & curry leaves fried in oil

NOTE – do not cook the spinach in the pressure cooker

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DHAL & BRINJAL – PAPPU  VANKAYA  KALIKEDHI

INGREDIENTS

Same as for spinach & dhal ,but instead of spinach add 250 gms of brinjal

METHOD

Same as for spinach & dhal

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SAMBAR –THIN SAMBAR –NEELU SAMBAR

INGREDIENTS

1. thoor dhal – 1 cup
2. green chillies – 1 or 2 optional
3. onion – 1 cut length wise
4. garlic – 3 flakes crushed
5. turmeric powder – ½ tsp
6. tamarind – 1 small ball
7. salt to taste
8. tomatoes – 1 or 2 optional
9. mustard – ½ tsp
10. red chillies – 4
11. curry leaves – few
12. oil – 1 tabsp

METHOD

1.pressure cook the thoor dhal with turmeric powder & green chillies ( optional )

2.soak the tamarind in water & extract the juice

  when the dhal is cooked remove it from the fire, drain the water & mash it well

3.heat oil in a pan, add mustard, when it splutters, add the red chillies, urudh dhal, garlic & curry leaves, fry for a while (take care not to burn it )

4.now add the dhal + water - make it thin, add salt

5.then add the tamarind juice & allow it to boil well- if the sambar is thick add water

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SAMBAR  WITH VEGETABLES

INGREDIENTS

1. thur dhal – 1 cup
2. vegetables- any one of the following
1. drum stick
2. brinjal
3. pumpkin
4. chou chou- squash
5. surakai
6. bendhi
7. beans
8. carrot
9. raddish
10. kirai thandu
3. tamarind- 1 ball size
4. salt to taste
5. chillie powder- 1 tsp
6. coriander powder – 2tsp
7. red chillies 4 to 6
8. asafoetida – 1 pinch
9. fenugreek –1/4 tsp ( optional )
10. mustard –1/2 tsp
11. curry leaves – few
12. coriander leaves –few
13. oil –3 tbsp
14.  rice flour – ½ tsp –to thicken ( optional )
15. onion – 1
16. tomatoes –2

 METHOD

- pressure cook the dhal with turmeric powder & mash it well & keep it ready

- heat oil in a pan ,add mustard , when it splutters add the red chillies split into 2, fenugreek, asafoetida & then add the onion & curry leaves & fry well

- now add the tomatoes & fry well

- then add the vegetable- if drum stick cut into 2” bits, if brinjal cut into 3 pieces lengthwise, if ladies finger cut into 1” piece, if carrot cut into round slices, if nulkol cut into thin slices, fryin oil for some time

- now add chilli powder, turmeric powder, coriander powder & salt- add enough water to cook the vegetable

- when the vegetables are cooked , add the mashed dhal, salt & tamarind juice & allow it to boil well- if the sambar is thin ,add the rice flour mixed in water

- then garnish with coriander leaves & serve hot with rice                                     

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SAMBAR  USING SAMBAR PODI

INGREDIENTS FOR SAMBAR PODI

1.  red chillies – 350 gms
2. coriander seeds- 350 gms
3. pepper – 3 tbsp
4. turmeric sticks-6 to 8
5. Bengal gram –1/2 cup
6. thur dhal –1/2 cup

NOTE

1. grind the red chillies separately
2. roast the rest without oil lightly & grind
3. then mix the 2 & store in a bottle

METHOD

Same as sambar with vegetables, add sambar podi after adding the tamarind juice & allow it to boil. ( you can use less of red chillies & add 1 or 2 tsp of sambar podi

                                               

51. SAMBAR – ARAITHUVITTA SAMBAR

INGREDIENTS

1. sambar onions- 100 gms
2. thur dhal – 1 ½ cups
3. drum stick- 4, or any other vegetable like pumpkin, suraikai, radish or nulkol
4. tamarind – 1 small ball – lime size
5. turmeric powder –1 tsp
6. coriander seeds – 1 tbsp
7. channa dhal –2 tsp
8. red chillies – 4
9. green chillies –2
10. grated coconut –3 tsp
11. salt to taste
12. fenugreek – ¼ tsp
13. mustard – 1 tsp
14. asafoetida – 1 pinch
15. curry leaves – few sprigs
16. oil – 4 tbsp

METHOD

peel the onions & keep them whole

cut the drum stick into 2” pieces

soak the tamarind & extract the pulp

boil the thoor dhal with little turmeric powder & mash well

roast lightly the coriander seeds, channa dhal, red chillies & coconut in a little oil & grind them into a paste

boil the drum stick in a little water with salt & add the tamarind pulp

add the ground masala & after some time add the cooked & mashed dhal if too thick add water

fry the onions till translucent & add, allow it to simmer for 5 to 7 minutes

heat oil & fry the fenugreek, mustard, asafoetida, green chillies & curry leaves & add to the sambar