Mango Dal / Mamidikaya pappu

Preparation time:  20 mins

Cooking time: 20 mins

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Raw mangoes are a good source of vitamin A,B, and C and aid in strengthening the immune system by throwing away waste products from the body.  Mango Dal is a heavenly dish made with raw mango and tool dal.  It is a special dish that is close to everybody’s heart in Andhra region. I have grown up eating many variations of mango dal …. and every variety is tasty and special in its own way. Here’s my version of mango dal….

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Ingredients:

Toor dal – 1 cup

Raw Mango – 2 small

Green chilli – 1

Curry leaves – 1 sprig

Chilli powder – 1 tsp

Methi powder – pinch

Turmeric – pinch

Jaggery – 1 tsp

Salt – 1  1/2 tsp (vary as per taste)

Seasoning:

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Dry red chilli – 1

Hing – pinch

Method:

1. Peel the mangoes and chop into big cubes. Wash the toor dal and soak it in water for 10 mins.

2. Pressure cook the mango pieces and toor dal in 2 separate bowls for 2-3 whistles. Mash the cooked tool dal and cooked raw mango and set aside.

(Tip:Do not add excess water while cooking the dal. Mango dal is best when it is thick)

3. Heat oil in a vessel, and add all the seasoning ingredients in the given sequence. Then add slit green chilli and curry leaves. 

4. Now transfer the mashed raw mango into this vessel and cook for 2 mins.

5. Next add the mashed dal. Then add turmeric, salt, jaggery, chilli powder, methi powder and mix well. Cook for 7-10 mins on low heat till all the ingredients mix well.

6. Serve with a dollop of ghee with hot steamed rice along with papad on the side!

Majjiga Pulusu / Majjige Huli / Kadhi

Preparation time: 10 mins

Cooking time: 20 mins

On days when I am bored of the usual Dal or Sambar, I make Majjiga pulusu (Telugu)/ Majjige Huli (Kannada)/ Kadhi (Hindi). Majjiga Pulusu is a preparation made with sour curd (yogurt)/ butter milk by adding a lot of interesting spices. It has a tasty refreshing flavor and goes well with Rice, Roti or Khichdi. Not only does it add all the health benefits of curd, but also helps in digestion and eases when suffering from throat related problems. Majjiga pulusu is very easy to make and takes hardly 20-30 mins.


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Ingredients:

Vegetables Cucumber/ Bhendi/ Bottle guard/ Ash Goard (Gummadi kaya) /Capsicum /Spinach

Sour curd / Yogurt/ Butter milk 3 Cup

Turmeric – ½Tsp.

Salt – 1 Tsp.

Oil –  ½ Tsp. (for frying the veggies)

For Masala Paste:

 Dhania/ Dhania powder 1 Tsp.

Jeera/ Jeera Powder ½ Tsp.

Ginger 1 inch

Coconut (dry/fresh) – 1 Tsp.

Green chilies 2 No’s

Coriander  ½ cup

Option 1 : Besan –  1 ½ Tbsp.

Option 2 : Chana Dal – 1 ½ Tbsp  (soak in warm water for 15 mins)

Seasoning:

Oil – 1 Tsp.

Mustard Seeds – ½ Tsp.

Jeera – 1.2 Tsp.

Dry Red Chillies – 1 No

Hind – 1 sprinkle

 

Method:

1. Add ½ Tsp. oil in a pan and fry the vegetables for 2 mins. Add sufficient water and cook the vegetables (with little salt) till they become medium soft.

2. Meanwhile, grind Masala Paste ingredients into a thick paste by adding enough water. If you don’t want to use a blender/grinder, check Cooking tips.

3. Transfer this paste into the pan and let it cook for 3-4 mins on low flame. You can add more water if  it looks very thick. Add turmeric powder, and salt based on your taste.

4. Now beat the curd so that it is smooth and does not have any lumps.  Add the curd to the pan and mix. As per your required consistency add enough water (2-3 cups) to the pan.

5. Let the Kadhi boil for 2-3 mins on low flame. Make sure it does not boil on high flame, else the curd and water will split and it will not taste good.

6. If you are using yogurt or readymade curd, after Step 4, turn off the stove and then add the yogurt and mix well.

7. For the seasoning, add all the Seasoning ingredients in the sequence and pour it on the Kadhi.

8. Serve hot with Rice, or Roti or Khichdi.

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Cooking Tips:

If you don’t want to use a grinder/blender, add chopped chillies along with the vegetables and boil. In a bowl, add dhania powder, jeera powder, besan, grated coconut, grated ginger, and finely chopped coriander. Add water and mix thoroughly into a paste without any lumps. Continue from Step 3.

Thotakura Pappu (Dal with Amaranth Leaves/ Harive Soppu/ Chauli/ Cholai )

Preparation time: 15 mins

Cooking time: 35-45 mins

Health Benefits: Green leafs are packed with vitamins, minerals, and essential nutrients that prevent cancer and many other diseases. The food pyramid recommends 3 cups of leafy green per week for an average adult. Of all the dals made with leaves, I relish amaranth leaf dal the most. It has a slight tangy taste which makes it quite different from rest of the leaves. You can use the same recipe for making dal with Palak (spinach), Methi, (fenugreek leaves), Bachali/Malabar Spinach (Basella rubra) or any other leaf.

DSC_2822 Amaranth in Greek means “everlasting”. Commonly known as Thotakura (Telugu), Harive  Soppu (Kannada), Cholai (Hindi), amaranth leaves come in many varieties – red, green, bicolored and are extensively used in South Indian cooking. These colorful leaves are nutritionally similar to beets, Swiss chard and spinach, but are much superior. High in calcium, these leaves have been found to contain more calcium than spinach and milk. For people who are lactose intolerant, amaranth leaves serve as a good source of calcium. In addition to this, amaranth leaves are excellent source of vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, iron, potassium, zinc, carotene and protein. The way these leaves are used in cooking is quite similar to that of spinach. The younger leaves can be used in salads, and matured leaves can be cooked and used in soups, stews, dal or curries.

Amaranth leaves are extensively used by Homeopathic and Ayurveda experts for acne remedy, hair loss treatments, as a mouth wash for treating mouth sores, swollen gums and sore throat.

I have used Red Amaranth leaves which are widely available in Indian market for making the dal.

Ingredients:

Toor Dal/Kandi Pappu – 1 Cup

Amaranth leaves – 3 cups

Tomato (cut into cubes) – 1 large

Onion (chopped) – ½ small

Green chillies (slit length wise) – 3 No’s

Tamarind – 1 lemon size (wash and soak in warm water)

Turmeric – 1/3 Tsp.

Salt – 1 Tsp.

Oil – 1 Tbsp.

Water – 3 cups

 My Secret Ingredient:

Green Tamarind Pickle  : 1 Tsp

Green Tamarind thokku/Chintakaya thokku/ Hunise thokku is available in many brands. You can pick it up from any grocery store or use the traditional home made thokku. I use “Priya Green Tamarind Pickle” or “Joshi’s”, a local brand in Hyderabad

Seasoning:

Oil – 1 Tbsp.

Mustard seeds – ½ Tsp.

Jeera – ½ Tsp.

Urad Dal – ½ Tsp

Curry leaves – 1 sprig

Hing – 1 sprinkle

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Finely Chopped Leaves

Method:

1. Wash and pressure cook the dal with 2 cups of water.

2. Pluck the leaves from the stems, wash thoroughly and chop in small pieces.

3. Heat a medium size kadai and add 1 Tbsp oil. Add the green chillies and fry for a minute, add onion and fry till it turns golden yellow. Now add tomato and close the pan with a cover. Let it cook for 2-3 mins.

(If you don’t want to use oil, check Tips and Tricks for Health freaks at the bottom)

4. Add the chopped leaves, mix thoroughly, add 1 cup water and cook under lid for 8-10 mins. You can now get the aroma of the leaves.

5. Once the leaves are cooked, transfer the cooked dal and mix.

6. Add salt, turmeric and tamarind pulp and mix.

7. Mix the green tamarind thokku in 1 Tsp of water and add to the dal.

8. Cook the dal by occasionally stirring for 5-10 mins.

9. For the seasoning, add the Seasoning ingredients in the given sequence and transfer onto the dal.

10. Serve it with rice, roti, or can also be eaten with cooked broken wheat.

 

Cooking Tips:

1. Chop of the roots and tougher stems and use the tender stems and leaves for cooking. The stems of the leaves contain equal nutrients as the leaves.

2. For cleaning the leaves, fill a large bowl with water, drop the leaves in the bowl and let them sit for a minute. Once the dirt settles down at the bottom, remove them and repeat with clean water for couple more times.

3. Always make green leafy dals in a kadai instead of a steel vessel for better taste.

4. Adding salt and turmeric while boiling the leaves changes the natural color of the leaf. Instead add them after mixing with cooked dal to retain the natural color.

5. Don’s miss my secret ingredient !!

Tips and Tricks for health freaks:

1. Skip Step 3. Boil tomato, chillies and onions along with dal. Add 2 drops of oil in a kadai. Continue from Step 4.

2. Skip the Seasoning.

Eat Healthy, Live Heathly !