Chana Dal Bihari Style | Dal with Chana Dal Step by Step Recipe | Simple Bihari Thali

When I had zeroed on the rice recipe, I was back at square one trying to decide on a side dish that could go well for the rice. Knowing that the Rice was a bit spicy, at least for my taste I decided it should be a simple dal to enhance the taste and flovours. I was searching this site for ideas and saw the chana dal that sounded very mild and interesting. The use of ingredients in a different way always intrudes me. I was determined I was going to make this.

This dal is an interesting blend of spices used as a whole. I later asked my colleague and she told me that they mostly use the spices in their dals as a whole. Since I was running late, I couldn't simmer the dal as it was told, still the dal was thick and flavoursome. Along with the rice and dal I made this simple raitha with Keera, it's almost a very simple raitha but spiced with chat masala and kala namak. I saw this at Sia's space and she had also got the recipe from the site I was searching.

When we had the meal I knew I was going to be making this combo regularly. We loved how well that dal tasted and it didn't taste much the taste of the Rice but rather enhanced it so much. To go with the Rice and dal I also made the Cucumber Raitha. This was different as this has Kala Namak. After my experiment with Chola Fali, I have fallen in love with Kala namak. It surely takes the dish to the next level!

Chana Daal Bihari Style
Adapted from here

Ingredients Needed:

To be boiled:

Chana Daal - 3/4 cup
Yellow Split Moong Daal - handful
Ginger Paste - 2"
Tomato, finely chopped - 1 medium
Turmeric powder a pinch
Caraway / Shah Jeera  - 1/2 tsp
Bay Leaf / Tejpatta - 1
Whole Peppercorns / Kaali Mirch - 6
Black Cardamon / Bari Elaichi - 1
Cardamon / Chhoti Elaichi - 1
Salt to Taste
Green chilies - 2 small
Coriander Leaves, finely chopped - 2 tsp

Onion, juliennes - 1 large fried golden in 1 tbsp butter.

Seasoning:

Ghee - 1 tbsp
Hing - 1 pinch
Cumin Seeds - 1/2 tsp

How to make Chana Dal
In a pressure cooker take the chana dal and moong dal. Wash thoroughly and add about 4 times of water
To the dal add ginger paste, coconut, tomato, turmeric, salt, bay leaf, peppercorns and both the cardamons
Pressure cook for 3 -4 whistles
Once the pressure falls, heat a small pan wiht ghee and add hing and jeera. When the jeera pops, pour over the simmering dal
Finally garnish with butter, coriander leaves and fried onions.

Notes:

The recipe calls for chopped coconut to be added, that I completely forgot in the last moment.
I added Shah Jeera instead of Cumin while boiling the dal.
In the original recipe there was no mention of red chili or green chilies, I added to suit our taste.

Kheera Raitha / Cucumber Salad

Ingredients Needed

Cucumber, grated - 1 cup
Curds / Yogurt, beaten - 2 cups
Roasted Cumin powder - 1/4 tsp
Coriander powder a pinch
Chat Masala - 1/4 tsp
Chilli Powder  a pinch
Kaala Namak/Black Salt -  a pinch
Garam Masala (optional)  a pinch
Coriander Leaves, finely chopped - 2 tsp
Salt to taste

How to make Kheera Raita

Wash, peel and grate the cucumber.

Add the grated cucumber to the beaten curds and mix in all the ingredients.

Combine everything well and refrigerate.

Garnish with finely chopped coriander leaves if required.

Serve with the thali.

Sending this Keera Raitha to Richa, who is hosting Veggie/Fruit of the Month started by Priya of Mharo Rajasthan's Recipes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

Paruppu Kulambu ~ Paruppu Kuzhambu | Simple Aloo Roast | South Indian Thali ~ Step by Step Recipe

There are really times when you see something and realize that there is still so much you got to learn. I felt that way when I saw my colleague who got this for his lunch. He had cooked up this dal and seeing how nice it looked, I asked him what it was. He said it was Paruppu Kulambu, imagine I have lived all my life here and I haven't heard something like this. On closer investigation I understood it was the Mudda pappu or thick toor dal cooked plain and served the way  it is served in Andhra. He was calling it by a different name. Still it was a lesson I liked learning.

Within couple of days I had the chance to make it myself. It was a saturday and hubby dear wasn't coming for lunch. I decided I will try this simple dal and pair it with yet another simpler aloo Roast. As you might have guessed Aloo roast anytime tastes great, especially the way I made with extra few more drops of oil. Plus the fact it had garlic added. When I was making the meal, I was reminded of the fact that this could very well be called Cooking up a meal. Infact after I made it, I almost wanted to change the theme to Cooking up a meal. But imagined how it might actually be. With simpler dishes it's always easy to plan such things.

End of the entire cooking adventure I was left with a urge to capture a typical classic homely comfort, a simple dal, curry, rasam, curds and semiya payasam! A comforting meal for a weekend special. The entire meal got completed in 30 minutes, maybe few mins more for clicking the Step by Step Pictures. Planning to collect such Thalis for those tough times when we run out of ideas!

 A South Indian Thali!

Paruppu Kulambu ~ Paruppu Kuzhambu

Wash and pressure cook the toor dal.

Once cooked, add more water as required and make it thin.

In a pan, heat oil and ghee.

Add the tempering ingredients and cook.

Keep stirring till done.

 Pour over the cooking dal.

Bring it to boil again.

..till you get the right consistency!

Paruppu Kulambu 

Ingredients Needed:

Toor dal - 1 cup
Turmeric a pinch
Salt to taste
Coriander leaves few

For Seasoning

Mustard, Urad dal - 1/4 tsp
Curry leaves few
Red chilies - 2 -3
Ghee and oil - 1 each

How to make Paruppu Kulambu

Wash the toor dal and take it in a pressure cooker.
Pressure cook the dal with enough water. Once the pressure falls, add salt and more water to make it thin.

Put it back to heat and bring to boil.

Simple Aloo Roast / Potato Curry

I am sure there will hardly be a person who will not profess undying love to this tuber! I was resisting for a long long time, until recently I have given up and confessed by love, atleast to this roast! It does surely grow on you, the more you resist, the worse you fall.

Microwave for 7 mins after making marks on the washed potatoes.

Heat a non stick pan with oil, add mustard, urad dal and curry leaves

Add boiled and cubed potatoes.

Simmer and cook adding few drops of oil every few mins.

Add crushed garlic and sambar powder, salt.

combine and cook

After 15 mins you are done!


Simple Potato Roast

Ingredients Needed

Potatoes - 4 medium
Salt to taste
Sambar powder
Garlic - 2 big cloves
Curry leaves
Mustard, urad dal
Oil - 3 -4 tsp

Meanwhile heat a pan with ghee and oil, temper with seasoning and pour over the dal. Finally garnish with fresh coriander leaves.

While the dal is getting cooked, you can microwave the potatoes by marking slits on it and microwaving for 7 mins. Once done, cool and peel the skin. Chop it into fine pieces.

Heat a non stick pan with oil, add curry leaves, mustard, Urad dal. When the mustard pops, add the cubed potatoes. simmer and add crushed garlic, sambar powder, salt. Simmer and cook on open till the potatoes turn crispy.

Add few drops of oil as you cook, so that the potatoes are well roasted. Continue cooking till you get the aloo very crisp.

This takes about 15 mins or so.

Cumin Pepper Rasam!

Tags: South Indian Recipes, Tamil Recipes, South Indian Thali, Simple Dals, Potato Roast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

Keerai Paruppu Masiyal | Thotakura Pappu | Amaranth Leaves with Toor Dal ~ Lunch Box Recipes

Though I love green colour, I can hardly say the same when it comes to eating greens. I know I really should not be saying such things openly now, now that my kids can hold it against me! Anyway though I don't like the idea of eating greens, when I prepare them, I enjoy it much. It's like you need some reasons not to like something right! This being the reason it's not often that I willing make a dal with greens or stir fry, but believe me I make greens at least once a week.

We regularly make the greens in the traditional andhra pappu style. I have seen my tamilian friends bringing this masiyal and always wanted to make it. So this time I thought I will prepare the greens with dal in Tamilian style. While making the dal I remembered Amma making the regular dals in this style, meaning cooking the dals directly in the pan of rolling water and then making a mashed dal. These days with the comfort of pressure cooker, one can't imagine cooking it directly, though the taste will surely be so much better.

I packed this for my lunch and trust me, it was so yum!

This method is called masiyal, which means you churn the dal using a dal churner or masher. The other method of making this is the simple Keerai Masiyal, where the dal/pappu is not added.

Keerai Paruppu Masiyal, Vazhai Thandu curry with Steaming Rice ~ Our Meal

Keerai Paruppu Masiyal

Ingredients Needed:

For the Greens:

Greens / Keerai - 1 bunch – (You can use any greens, I used Aarai keerai)

Green Chilies - 3 nos

Tomatoes - 2 medium

Salt to taste

Tamarind juice - 2 tsp

For Tempering / Seasoning

Mustard seeds, Urad Dal - 1 tsp

Jeera – 1 tsp

Red Chilli - 2 nos

Asafotida Powder - a pinch

Oil- 2 tsp

For the dal

Toor dal – ½ cup

Oil - few drops

Turmeric powder a pinch

Asafotida Powder - a pinch

How to prepare Keerai Paruppu Masiyal

Wash and pressure cook the toor dal with a dash of hing, turmeric powder and oil. Pressure cook for 3 whistles till the dal is well cooked. Once the pressure falls, churn it well adding little water. Keep it aside.

For the cooking the Greens/ Keerai

Pick the greens well and wash about 3 - 4 times in water to make sure the dirt is removed. Let it drain for couple of mins. Chop the leaves if required. Then take the greens in a hollow pan, along with finely chopped tomatoes, green chilies, salt. Cover and cook on high flame. There is no need to add more water than couple of tbsp of water. The greens will start to let out more water and simmer after 5 - 7 mins. Once the greens are cooked, switch off and allow it to cool a bit. Then holding the vessel, remove the green chilis if you want, churn well using the churner.

Once the greens are churned and reache a semi smooth paste, put it back on the flame, add the cooked dal, 1 cup of water. Bring to boil.

In another pan, heat oil. When the oil is hot, add mustard, urad, cumin seeds, dry red chillies, curry leaves. When the mustard pops, add the onions and saute till the onions turn brown. At this stage, add this tempering to the boiling dal. Cover immediately with lid and switch off the flame.

Serve with steaming rice and vegetable.

Some traditional dals with greens:

Thotaku Pappu - Andhra Style
Fenugreek Dal ~ Menthi kura Pappu
Gongura Pappu ~ Ambadi Dal
Palak Pappu ~ Spinach Dal

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Dalcha Recipe | How To Make Dalcha

Dalcha can easily be called a silent killer. Yes famous among its peers yet not so well known outside its crowd. While everybody knows and raves about Biryani, not many may know how important a dalcha is, when you talk about Biryani. Especially when it's a non vegetarian biryani. Growing up in a non vegetarian family I have often heard about Dalcha being talked about in reference to Biryani. Yet I never seen Amma preparing this often. It mostly belonged to the Muslim families, who make this with non veg added to the gravy. So you can imagine I never got around tasting it.

Yet during one of my conversation with our family friends who are experts in making Dalcha including the Muslim biryanis, I came to know that not all of them make a dalcha with non veg included. I was really so happy knowing that. Our family friend shared two recipes, one that I have kept aside for my book. The other one happens to be what Amma got from her. This is completely different from the other one, yet equally good.

As I was talking about how my hubby dear refuses to eat just plain Veg Biryani with Raitha, this is yet another gravy that has come to our rescue. We are still enjoying a relatively relaxed holidays with kids. Konda's school reopens 1st of June and she will be getting her books by the last week. While I was dreading the fact that there will be loads of books literally that I have to cover, FIL has promised to come down to help me.

Coming to the recipe, this is very healthy as it has different vegetables added to it along with dal.

Dalcha Recipe

Ingredients Needed

Vegetables added

Bottle gourd, chopped - 1 cup
Brinjal - 3 medium
Carrot - 1 medium
Beans - 5 nos
Potatos - 1 medium  
Tomato - 1 medium

Dals

Toor dal  - 1/2 cup
Bengal gram - 1/2 cup

For the paste

Coconut paste - 1 tsp
Cloves - 2
Cinnamon - 1"
Poppy Seeds / Gasa Gasa powder - 3/4 tsp

For the gravy

Ginger Garlic paste - 1/2
Tamarind - 1 marble size

For seasoning
Mustard, Curry leaves

Method to prepare:

Wash and soak the dals for 10 mins.

Chop all the vegetables and keep it aside.

Make a smooth paste with coconut, cloves, cinnamon, and poppy seeds.

In a pressure cooker, take everything excluding the seasoning, add 1 cup water and pressure cook for 2 whistle, switch off.

Once pressure is all released, add the tamarind juice bring to boil.

Finally season the gravy with mustard, curry leaves.

Check out the Blogging Marathoners doing BM#5 along with me  

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha  
Seven Days of Colorful Dishes Kid's Special: Vardhini,  
Seven Days of Indian Sweets: Harini, Suma, Veena  
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja  
Summer Coolers: PJ,  Vaishali  
Under 15 mins Quick Breakfast: Sushma Pinjala,

Gujarati Dal from Sukham Ayu | Indian Cooking Challenge for January | How to make Gujarati Dal Step By Step Recipe!

I was really very late in choosing a recipe for this month's Indian Cooking Challenge. I almost thought I will give a month's break when I happen to talk to Pratibha. Over our conversation when she happened to ask about Indian Cooking Challenge, it struck me that I could choose a recipe from their book. When I asked her for a simple yet an authentic dish from their book, Pratibha was most generous to share this Guajarati Dal from their Award Winning book, Sukham Ayu - a vegetarian cookbook of easy & healthy recipes. This is a dish that Jigyasa remembers from her childhood days and one that evokes wonderful memories.

I was immediately all for it and asked her to send me the recipe details right away. I could sense the excitement from all the members when I had announced this challenge. Apart from this I also had another exciting news on hand, which I said will be shared today

I am so excited to share that Pratibha and Jigyasa are happy to gift a copy of Sukham Ayu to One lucky dip Winner.

Once all the members post this challenge on their blogs, the authors will check the participating blogger and select one by doing a Lucky dip. I will be announcing the winners once this is done. The book will be shipped to the winner. I will contact the winner through email for their mailing address.

Disclaimer: I have not received any compensation in doing this review. I have only received an electronic copy of the recipe and all copyright lies with Jigyasa Giri & Pratibha Jain, Authors of Sukham Ayu. The recipe is reproduced here, though in my own words,  with the Authors permission.

Coming to the recipe, as expected I waited for the last weekend to try out this recipe but wanted to remain true to the ingredients and went in search to get those items that I didn't have. Like the recipe called for Kokum, Dried Dates and yam etc. I have never cooked with Yam till now and I thought I should really take this opportunity to try it out. I couldn't find Kokum but got Yam and dried dates.

I followed the recipe to T other than changing some measurements

Step by Step to make Gujarati Dal

Pressure cook the toor dal with turmeric and few drops of oil

Churn it with a lentil masher

Soak the Dried Dates in hot water for 10 mins

Remove the seeds and halve them. You can use the water that it was soaked it.

Chop the Drumsticks, Yam, have the Jaggary, Green Chilies, Ginger ready.

Add all this to the cooked dal along with water.

Then add Coriander and Cumin powder.

Next goes the raw groundnut into the dal.

Ingredients for the tempering

Dhal cooking in the final stage.

GUJARATI  DAL
Source : Sukham Ayu, (reproduced here with Authors permission)

For cooking the dal

Split red gram / Toor Dal - 3/4 cup
Turmeric powder ½ tsp
Few drops of oil

For making Gujarati Dal:

Dry soft kokam - 4-5 pieces / Tamarind pulp - 2 tbsp ( I used Tamarind pulp)
Jaggery  - 1 tsp
Hard dry dates, halved   - 4 (opt)
Drumstick - 2
Yam  - 4-5 pieces, 1 inch cubes
Raw Groundnuts - 1 tbsp
Green chillies, slit - 4
Ginger, grated -  1 inch piece
Coriander powder  - 1 tsp
Roasted Cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Coriander leaves to garnish
Salt to taste

For tempering:

Ghee  - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds  - 1/2 tsp
Dry red chillies - 2 long
Asafoetida powder a pinch
Curry leaves 5-6


Method to prepare:

For cooking the dal:

Wash the Toor dal and take it in a pressure cooker, add enough water to cover the lentils, add turmeric powder and oil. Pressure cook for 4 -5 whistles or till the dal is well cooked. Once the pressure falls, churn the dal well.

For making the dal.

Soak the dried dates in hot water for 10 mins.

Since I felt I might not be able to cook this dal for long as it is expected too, I pressure cooked it for 1 whistle for the drumstick, dates, yam to get cooked.

So remove the lid, add all the other ingredients (except garam masala, coriander leaves and tempering). Add 1 cup of water and simmer for another 15 mins, stirring occasionally.  At this stage I felt that I might not have enough time to cook for that long so I pressure cooked and them simmered.

For doing the tempering:

Heat a pan with ghee, add mustard. When it splutters add fenugreek seeds, cumin, red chilies, asafoetida and curry leaves

Pour this tempering into the simmering dal. Continue to boil for another 5 mins. Remove from stove, garnish with garam masala and fresh coriander leaves. 

Serve this with Rice or Roti

Notes:

When I started with boiling the dal with all the ingredients, I felt the dal might be too thin. But it was quite thick and creamy when I finished cooking. On hind sight I need not have pressure cooked the dal with all the ingredients as I ended up cooking for a while. Anyways I was happy the dal turned out so well.

All the vegetarians at home really enjoyed and kids will love to eat this with rice. Though we normally add raw groundnuts to dishes like pulusu which is mostly without dals, adding this to a dal was really so wonderful.

I loved munching on those dried dates and will surely look out to get my hands on Kokam to make this dal again with it.


To all my ICC members, please link your Gujarati Dal post to Mr. Linky.

Check out the 25 bloggers running the next 7 days for the Blogging Marathon!

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani,  PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena