MASOOR DAL TADKA

INGREDIENTS:

Masoor dal -1 cup

Mustard seeds-1 tsp

Tomato - 1 

Onions- 1 cup

Turmeric powder-1/2 tsp

Cumin seeds(jeera)-1 tsp

Salt to taste

Curry leaves and coriander leaves

Green chillies - 3

Asafoetida

Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 

3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.

Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 

 

PARUPPU USILI

INGREDIENTS :

French beans - 200 gas

Channa dal - 1/4 cup

Grated coconut - 2 tbsps

Red chillies - 6

Turmeric powder - 1 tsp

Mustard and Jeera - 1 tsp

Salt to taste

Onion - 1 

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add in mustard and jeera. Once hot, add in Onion and red chillies. Saute till tender.

2) Add in the finely chopped beans and sprinkle little water and cook till done.

3) Soak the dal for 1/2 an hour. Blend it a bit coarsely. Heat oil in a pan, saute till the raw smell leaves.

4) Once the beans are cooked, mix dal to it. Add Salt and grated coconut. Cook for 5 minutes till done.

Serve hot with Rice.

GREEN GRAM( Whole Moong Dal) CURRY / PASIPAYAR KADAYAL

Paasipayar Kadayal is one of the healthy choice for food for toddlers. 

INGREDIENTS: 

• Whole Green Moong dal - 1 cup 
• Ginger-garlic paste - 1 tsp
• Onion - 1 big
• Tomato - 1 big
• Jeera - 2 tsps 
• Grated Coconut - 2 tbsps
• Turmeric powder - 1 tsp
• Curry leaves 
• Green chillies - 5
• Salt to taste 

METHOD OF PREPARATION: 

1) Soak green gram overnight. 

2) Drain the stock well and clean the soaked dal in fresh water. Pressure cook for 2 whistles with a turmeric powder and a spoon of oil. Allow the steam to leave. 

3) Once the steam leaves, add chopped onion, tomato, green chillies, ginger-garlic paste, curry leaves, jeera, little water and coriander leaves. Add 1 tsp of oil and pressure cook for 2 whistles. Allow the steam to leave. 

4) Open the lid and mash it lightly with the masher. Add Salt and mix it well.

Serve hot with rice or Idli. 

Sending these to FIC - YELLOW hosted by Sunshinemom , Srivalli's My Legume Love Affair Event and Susan's Event.

Viki ,Hema and anusriram have passed this beautiful cool award.Thank you friends.....my first award in 2009.........most precious .....feeling happy........means a lot to me.

I would like to pass this to Vidhya , Rekha and Sowmya. 

BRUSSELS SPROUTS DAL

Brussels sprouts is a leafy vegetable like a miniature cabbages. They are rich in fiber, vitamins C and K, minerals, antioxidants and improve blood sugar control.

Now being winter in UK, Brussels sprouts are in season. They form a part of traditional British Christmas dinner.

Here comes a simple dal preparation with Brussels sprouts.

INGREDIENTS :

Brussels sprouts - 250 gas
Moong dal - 1/2 cup
Ghee - 1 tsp
Onion - 1 big ( finely chopped)
Tomato - 1 big ( finely chopped)
Green Chillies - 4
Sambar powder - 3 tips
Turmeric powder - 1 tsp
Salt to taste

For Tadka :

Jeera, Mustard, Methi seeds - 1 tsp
Few curry leaves and Coriander leaves.


METHOD OF PREPARATION :

1) Clean the sprouts and cut them in two halves. 

2) Heat a spoon of ghee in a pressure cooker. Once hot, roast the dal for few minutes till the flavour rules out. Add sufficient water, a tsp of Oil and turmeric powder. then pressure cook for 2 whistles and allow it to cool down. Don't over cook the moong dal, it will turn to be sticky and hard. 

3) Meanwhile, heat oil in a pan. Once hot, add mustard, jeera, methi, few curry leaves. When it pops out, add finely chopped onion and sauce till golden brown.

4) Followed by finely chopped tomato, sliced chillies and salt.

5) Add Sambar powder and sauce till the raw smell leaves.

6) Add Chopped Sprouts and sauce it for a minute. Add little water, cover with a lid and cook  in a slow flame till the vegetable is soft.

7) When the vegetable is cooked, add the boiled dal to it, add sufficient water for dal consistency. Add Asafoetida, cook for 5 minutes till the oil separates out. Garnish with chopped coriander leaves.

Serve hot with Rice.