Ingredients
Ghee - 3 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
Chopped onion - a handful
Chopped tomato - 1 small
Chopped dill leaves - 1/2 cup
Chopped garlic - 3
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Yellow moongh dal - 1/3 cup
(Cook and mash the dal) Method
Heat oil and ghee in a pan add mustard,cumin and red chillies saute.
Then add chopped onion,tomato,garlic,dill leaves and saute till tomatoes are mashed.
Now add the dry masala powders and cooked moongh dal,add salt to taste and water as needed.
In low flame cook till its slightly thick,switch off the stove.
Serve it with plain hot rice.
Tempering
Ghee - 2 tbsp
Jeera - 3/4 tsp
Hing - 1/4 tsp Ingredients to pressure cook
Black urad dal with skin - 1/2 cup
(wash and soak dal for overnight)
Water - 3 cups
Grated ginger - 1 tsp
Chopped green chillies - 4
Bay leaf - 1
( Pressure cook till soft,mash the dal slightly and keep it aside) Other ingredients
Ripe tomatoes - 2
(puree the tomatoes)
Ginger and Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1/4 tsp
Butter - 1 tbsp
Restaurant Style Dal bukhara
Method
Heat ghee in a pan temper it with jeera and hing,next add the ginger garlic paste and saute till raw smell has disappeared.
Add the dry spice powders and saute for a minute,pour the tomato puree and cook till oil has separated the masala.
Add salt,cooked and mashed dal pour water as needed, in low flame cook the dal till they thicken.
Lastly add butter and crushed kasturi methi,mix and enjoy with Roti or Rice. Note;
Adding cream to this dish is optional.
Heat a pressure cooker add the urad dal and fry till slightly colour changes.
Add turmeric powder and pour 1 & 1/2 cups water,pressure cook till soft.
Cool and remove lid mash the dal,pour the remaining water,green chillies,sugar and salt,boil for couple minute and switch off the stove.
Heat oil in a pan and temper with bay leaf,fennel seeds,red chillies,hing and ginger,pour the hot tempering into the cooked dal.Lastly add ghee mix and serve with plain rice.
Ingredients to be pressure cooked
Pasi Payaru/ Pachai Payaru/ Green Gram dal - 1 cup
( wash and soak it in water overnight or dry roast the dal and pressure cook)
Chopped coriander leaves - 1 tsp
Chopped onion - a handful
Chopped tomato - 1
Green chillies - 2
Castor oil - few drops
Turmeric powder - 1/2 tsp Tempering
Sesame oil - 2 tsp
Mustard and urad dal - each 1 tsp
Jeera - 1/2 tsp
Red chillies - 3 Other ingredients
Chopped onion - 1/4 cup
Chopped garlic - 6
Curry leaves few
Coriander powder - 1/2 tsp
Salt to taste
Method
Wash and soak moongh dal overnight in water.
Next day add the moongh dal,tomato,coriander leaves,green chillies and tomato,Castor oil and turmeric powder in a pressure cooker.Close it and pressure cook till dal is soft.
Cool and open the lid mash it well using a masher till soft.
Heat oil in a pan temper it with mustard,urad dal,jeera and red chilies.
Add the chopped onion,garlic few curry leaves and saute till light brown.Add needed salt ,coriander powder and mix it well,pour the mashed dal.Add enough water and give a boil.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice or roti.
Ingredients roasted and ground to a smooth paste
Oil - a drop
Channa dal - 1 tsp
Urad dal - 1/4 tsp
Jeera - 1 tsp
Whole pepper - 3/4 tsp
Red chillies - 2
Coconut - 2 tsp Method
Heat oil in a pan dry roast above ingredients till light brown.
Switch off the flame and add the coconut,mix it well.
Cool the mixture,pour some water and grind to a smooth paste. Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Hing - 1/2 tsp
Curry leaves few Method
Heat oil in a pan and temper it with above ingredients.
Peerkangai Milagu Kootu
Ingredients to be pressure cooked
Ridge gourd/Peerkangai - 2 medium size
( scrape out the skin and chop into small cubes)
Yellow moongh dal - 1/2 cup
Turmeric powder - 1/2 tsp Method
Wash dal well pour some water add the chopped peerkangai and turmeric powder.
Pressure cook till done.Open the lid once pressure releases and slightly mash.
Pour the ground masala and add salt as needed and just give a boil,switch off the stove.
Pour the hot tempering into the dal mixture.
Your tasty kootu is ready to serve with rice or as a side dish for chapathi. Note:
Do not throw the skin you can make chutney/thogayal with it.
Ingredients pressure cooked till soft
Thur/Toor dal / Pigeon pea - 1/3 cup
( slightly dry roasted till light brown,this step is optional)
Chopped cabbage - 2 cups
Chopped tomato - 2 small
Chopped green chillies -4
Chopped onion a handful
Turmeric powder - 1/2 tsp
( Pour water and pressure cook till soft.Mash it well and keep it aside) Other ingredients
Salt to taste
Diluted tamarind juice - 1/4 cup Tempering
Oil - 3 tsp
Mustard - 1 tsp
Channa dal,urad dal,jeera - each - 1/2 tsp
Red chillies -2
Curry leaves few
Hing a generous pinch
Crushed garlic - 4 Method
Pour tamarind juice add salt to the cooked cabbage dal mixture give a boil.
Heat oil in a pan and temper it with above ingredients,pour the tempering into the cooked dal cabbage mixture.
Mix and best served with rice or roti.
Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/Cumin - 1/2 tsp
Whole black pepper - 4
Urad dal - 1 tsp heaped
Red chillies - 2
(Roast urad dal & red chillies in few drops of coconut oil till golden brown.Cool & then grind with above ingredients to a smooth paste) Tempering
Coconut oil - 1 tbsp
Mustard - 1tsp
Curry leaves
Red chilly - 2 Other ingredients
Cubed Red pumpkin/Mathan/Parangikai - 2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Yellow moongh dal - 1/2 cup
Pumpkin Molagootal
Method
Cook yellow moongh dal in water till just soft in a pressure cooker or in open pan.
Cook pumpkin with little salt & turmeric powder till soft but still holds the shape of the vegetable.
Heat few drops of coconut oil in a pan roast urad dal & red chillies till golden brown.
Take a mixi jar add the above mentioned ingredients under grinding.Add little water & grind to a thick paste.
Now add the cooked dal & ground paste to the cooked pumpkin.
Mix well make sure everything is well combined & give a boil.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the dal mixture.
Mix & best served with plain rice.
Ingredients to be pressure cooked
Yellow moongh dal / Pasiparuppu- 1/2 cup
Vazhaithandu/ Banana stem chopped - 1 cup
Turmeric powder - 1/4 tsp
Chopped tomato - 1 small
Chopped onion - a handful
Chopped green chillies - 4
Salt to taste
Water as needed Tempering
Coconut oil - 6 tsp
Mustard - 1/2 tsp
Jeera / cumin - 1/4 tsp
Urad dal - 1/4 tsp
Red chillies - 2
Curry leaves - few
Fresh grated coconut - 2 tbsp Method
Pressure cook above ingredients till soft,slightly mash them.
Heat oil in a pan and temper it with above ingredients.
Switch off the flame & then add the grated coconut saute in the same heat.
Pour the tempering into the cooked dal , mix well.
Serve it with plain rice.
Vazhaithandu/Valaithandu Kootu In Instant Pot
---------------------------------------------------------- Tempering
Oil - 3 tsp
Mustard,Urad dal - each - 1 tsp
Red chillies - 1
Curry leaves few
Hing - 1/8 tsp Ingredients ground to a smooth paste
Coconut - 1/4 cup
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
(Add little water and grind to a smooth paste) Other ingredients
Banana stem/Vazhaithandu/valai thandu - 1 small
( Cleaned and finely chopped,Check HERE how to clean the stem)
Yellow moongh dal with skin - 3/4 cup
( wash and soak it in water for 10 minutes)
Salt to taste
Turmeric powder - 1/2 tsp
Coriander/Curry leaves for garnish
Method
Heat an instant pot and switch on saute mode pour oil and temper it above ingredients.
Now add the chopped banana stem saute for a minute add salt and turmeric powder.
Add the soaked moongh dal with water,add 1/2 cup water and close with the lid.
Cook on manual mode for 6 minutes vent closed.Natural release and open the lid.
Add the ground paste and in saute mode give a nice boil.Switch off the kootu once its thick.
Garnish with curry and coriander leaves and ready to serve.
Ingredients
Chopped fresh methi/fenugreek/vendaya keerai- 1 small bunch
Salt to taste
Chopped onion-1/4
Chopped tomato-1 small
Turmeric powder-1/4tsp
Toor dal -1/2 cup
Oil-1tsp Tempering
Oil-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Jeera/Cumin-1/2tsp
Red chilly-1
Red chilly powder-1/2tsp
Turmeric powder -a pinch
Crushed garlic-3 Method
Heat 1 tsp of oil in a pressure cooker fry methi leaves,onion,tomato for a minute.
Add the washed dal,turmeric powder & needed water and pressure cook till soft,mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the dal & mix it well.
Best served with plain rice with little ghee.
Ingredients ground to a smooth paste
Urad dal -1 & 1/2 tsp
Jeera/Cumin-1tsp
Red chillies-2
Grated coconut-1tbsp
(Fry above ingredients except coconut in 1/4tsp of oil till light brown,cool and grind with coconut to a smooth paste) Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp Ingredients to be pressure cooked or in open pan till soft
Chopped snake gourd-1 medium
Salt to taste
Turmeric powder-1/4tsp
Channa dal-1/2 cup
Yellow moongh dal-a fistful
(Cook the above ingredients till soft) Method
Slightly mash the cooked vegetable and dal.
Pour the ground ingredients to the cooked dal & give a boil
Heat oil in a pan temper it with above ingredient.
Pour it into the dal mixture,mix & serve it with hot rice.
Thanks for visiting !
Ingredients to be pressure cooked
Peerkangai/Ridge gourd - 2 small
( peel the skin and chop into small cubes )
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1/4
Chopped tomato - 1 small
Split yellow moongh dal - 1/2 cup
Water around 2 cups Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/cumin seeds - 1/2 tsp
Green chillies - 3
(Add little water & grind the above ingredients to a fine paste) Tempering
Coconut oil - 6 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Red chillies - 3 Method
Take a pressure cooker,add all the above mentioned ingredients.
Cook till the dal is soft,switch off the flame.Wait for the pressure to release.
Open the pressure cooker & mash it slightly.
Now add the ground paste to the cooked dal.
Switch on the flame & boil for 1 or 2 minutes.
Heat oil in a pan & temper it with above ingredients.
Pour this into the dal,mix & best served with plain rice.
Masoor Dal or Thoor Dal-1/2 cup
( I used Masoor dal)
Turmeric powder-1/2tsp
Salt to taste
Chopped garlic-2
Chopped onion-1/2
Chopped tomato-2
Chopped green chillies -2
Tamarind - a small piece
Tempering
Oil-2tsp
Mustard-1/2tsp
Jeera / Cumin-1tsp
Urad dal-1/2tsp
Red chillies-2
Hing-1/2tsp
Crushed Garlic -1
Curry leaves few
Method
Pour 1 tsp of oil in a pressure cooker add onion,tomato,green chillies,garlic & keerai. Saute for few minutes to remove the slight bitterness from the keerai. Now add the washed dal,turmeric powder, tamarind piece & required amount of water.Pressure cook till soft,
Open the lid add salt & mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this into the keerai & mix them well.
Best served with plain hot rice !
Ingredients to be pressure cooked
Cubed Poosanikai / Ash gourd - 1/4 cup
Tur Dal/Toor dal -1/4 cup
Raw peanuts -1/4 cup
Salt to taste
Turmeric powder -1/8tsp
Water required amount Ingredients roasted & ground to a smooth powder
Fresh coconut-1tbsp
Coriander seeds-2tsp
Urad dal-1/2tsp
Channa dal-1/2tsp
Red chillies-2
Hing-a generous pinch
Oil- few drops Tempering ingredients
Oil-2tsp
Mustard-1tsp
Curry leaves-few
Red chillies-1 Other ingredients
Diluted tamarind juice-1 cup
Jaggery or brown sugar-a generous pinch Method
Pressure cook the above ingredients till cooked.
Add the ground paste,jaggery & tamarind juice, cook for 1 or 2 minutes,till raw smell disappears.
Heat oil in a pan & temper it with above ingredients.
Pour this into the cooked dal,mix & switch off the stove.
Best served with rice.
Ingredients Thoor Dal-1cup
Turmeric powder-1tsp
Salt to taste
Mixed Veg. of your choice-1cup.
(Drumstick,Carrot,Beans,Radish,Bottle gourd)
Thick tamarind paste-1/2tsp
(Dilute with needed water)
Onion diced-1/2 or Small onions -10
Tomato-1
Curry & Coriander leaves-little
Sambar powder-2tsp
Hing-1tsp
Oil-3tsp For tempering Mustard-1/2tsp
Jeera-1/4tsp
Urad dal-1/4tsp
Methi-1/4tsp
or Vadagam- 1tsp Method Boil thoor dal with turmeric powder till cooked.Mash the dal & keep it aside. Heat oil in a pan temper with above ingredients.Now add the onion,tomato,vegetables and all dry masalas,fry it well, Pour the tamarind juice and some water,cook the vegetables till done. Pour the mashed dal & give a nice boil. Switch off the stove,garnish & serve it with hot rice. Thanks for visiting !
Ingredients Green moongh dal soaked-1 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Roasted jeera powder-1/2tsp
Coriander leaves for garnish Ingredients ground to a smooth paste Tomato-1
Ginger & Garlic paste-1tsp
Green chillies-2 Tempering Oil-3tsp
Mustard-1tsp
Kastoori methi-1tsp
Curry leaves-few Method Pressure cook moongh dal with water & keep it aside. Heat oil in a pan temper it with above ingredients. Pour the ground paste into the tempering,in low flame saute till raw smell disappears & oil separates the pan. Now add all the dry ingredients & fry for 2 more minutes. Pour the moongh dal,add water according to the gravy thickness. Boil it for 5 minutes,switch off the stove. Garnish it with chopped coriander leaves & serve it with rice or roti. Courtesy:Jagruti
Banana Flower-1 (chop them finely) Channa dal - 1/2 cup Yellow moongh dal -1/4 cup
Salt -to taste
Turmeric powder-1/4tsp Fry & make a powder.
Urad dal-1tsp
Channa dal-1tsp
Whole Pepper -1/4 tsp
Red chillies-2
Shredded coconut-3tsp
Hing-1/4tsp
Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp
Tempering
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1
Curry leaves-little
Coconut oil-1tsp
Method
Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well. Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour. Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil. Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.
Ingredients
Toor dal / Thur Dal /Pigeon pea-1 cup
Chopped spinach/Palakura/Pasalai keerai-1 small bunch
Chopped green chillies-3
Chopped tomato-1
Chopped onion-1/2
Salt-to taste
Turmeric powder-1/4tsp
Water required amount Tempering Vadagam -1tsp Or
Oil-1tsp
Mustard-1 tsp
Jeera/cumin-1/2tsp
Urad dal-1/2tsp
Crushed garlic -4
Red chillies-1
Hing-a pinch
Curry leaves- few Method
Cook spinach,salt,dal,turmeric powder,tomato,onion & green chillies in a pressure cooker with little water till soft.
Mash the dal well keep it aside
Heat oil in a pan & temper it with above ingredients.
Pour this into the mashed cooked dal,mix it well.
Best served with plain rice or Roti.
Cooked & mashed moongh dal with little turmeric -1 cup
Cooked ridge gourd-1 cup
(or any vegetables like snake or bottle gourd,cabbage,squash)
Salt to taste
Tempering
Coconut oil-2tsp
Mustard-1tsp
Jeera-1/4tsp
Curry leaves-little
Dry roast & powder it
Urad dal-2tsp
Jeera/cumin-1/2tsp
Pepper-5
Red chillies-2
Hing-1/4tsp
Grated coconut-1tbsp
Method
In a pan mix the cooked dhal,cooked vegetable & powdered ingredients together & give a nice boil,switch off the stove. Heat oil in a pan & temper it with above ingredients. Pour this tempering into the kootu ,mix well,garnish with curry & coriander leaves & serve. Best served with hot plain rice. Thanks for visiting !
Ingredients pressure cooked till soft
Yellow split moongh dhal / pasi paruppu/cheru parippu-1/2 cup
Water-1 & 1/2 cups
Salt to taste
Turmeric powder-1/4tsp Ingredients ground to a smooth paste
Grated coconut- little less than l/4 cup
Small onions-1
Green chillies-1
Jeera/cumin-1/2tsp Tempering
Coconut oil-1tbsp
Mustard-1/2tsp
Jeera-1/4tsp
Red chillies-2
Curry leaves -few
Chopped small onion-1 Method
Mash the cooked dhal,add the ground masala, in low flame cook till raw smell disappears.Add water to get the required consistency.
Heat oil in a pan & temper it with above ingredients.
Pour this into the dhal ,stir & serve with rice.
Ingredients
Urad dal with skin-1/2 cup
Rajma/Kidney beans-1/2 cup
Tomato-2
(make a puree)
Ginger & Garlic paste-2tsp
Red chilly & Coriander powder-each-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/4tsp
Butter-1tbsp
Kastoori methi crushed-1/2 tbsp
Hing a pinch ( optional) Tempering
Oil-4 tsp
Jeera/cumin-1tsp
Cloves-2,Cardamom-1,Bay leaf-1,Cinnamon-a small piece
Method
Soak both the dals together overnight in water.Next day pressure cook it with salt & turmeric powder.
Heat oil in a pan & temper it with spices,then add ginger & garlic paste fry till raw smell disappears.
Add the tomato puree & mix it well,add all the dry masala powders.
Fry till oil separates the pan,pour the cooked dal & in low flame cook till everything is well blended.
Switch off the stove add the butter & crushed kastoori methi.
For extra richness cream can be added after switching off the stove.
Garnish with thin strips of ginger & serve hot with rice or roti.
