Whole Masoor Dal

Erra Kandulu Pappu.

Whole masoor is washed and pressure cooked till it turns soft but not mushy. Chopped tomatoes are cooked in tempered oil till soft and the masoor is slowly cooked along with the tomatoes. Sabut masoor dal can be served with steamed rice or with roti.
Makes: around 3 Servings of Whole Masoor Dal.

Ingredients:

Whole Masoor 1 Cup
Tomatoes 2 Medium
Garlic 5 Cloves
Green Chiles 4
Red Chile Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash whole masoor dal under fresh water to remove any traces of dirt.
Wash and finely chop the tomatoes.
Remove stems, wash and slice the green chiles.
Peel and thickly slice the garlic cloves.

Place washed whole masoor dal in a vessel and pour 2 cups of water.
Pressure cook the dal for 3 whistles or until dal turns soft but not mushy.
Alternatively, boil in around 3 cups of water till the masoor is soft but whole (around 50 minutes).

Heat oil in a deep pot, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add green chiles and tomatoes.
Fry till tomatoes turn soft and kind of mushy.
Then stir in cooked whole masoor dal, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 – 10 minutes for all flavors to combine.
Serve whole masoor dal with steamed rice and a crispy papad.
Notes: Make sure to cook the dal right.

Suggestions: If the masoor dal is not cooked properly, add a cup or so of water and boil till soft. You can also mashup the dal a little for much thicker consistency when served with roti. Adjust the consistency of the dal with water.
Variations: Also garnish with chopped cilantro if desired. Soaking the whole lentils reduces the cooking time a bit.
Other Names: Whole Masoor Dal, Sabut Masoor Dal, Whole Lentils Dal.

Tweet This Buzz This Delicious Talimpu Facebook Stumble

Mango Spinach Dal

Mamidikaya Palakura Pappu.

Spinach and mango is a very good combination. Here, toor dal is cooked till soft and mango is chopped up and pressure cooked as well. Oil is tempered with spices and spinach is briefly fried before adding cooked toor dal and mango. The dal is boiled for couple of minutes and served with steamed rice and dollop of ghee.
Makes: around 5 Servings of Mango Spinach Dal.

Ingredients:

Spinach 2 Cups Packed
Raw Mango 1 Small
Toor Dal 1 Cup
Garlic 4 cloves
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 4
Asafoetida a pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Peel, remove pit and chop raw mango into small cubes.
Remove stems, wash and slice the green chiles.

Place washed dal in a vessel and pour 3 cups of water.
Place chopped mango in a vessel along with green chiles and pour around quarter cup of water.
Pressure cook both the dal and the mango at the same time but in different vessels for 3 whistles.

Wash and roughly chop spinach leaves.
Peel and lightly mash the garlic cloves.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add spinach, turmeric powder and salt.
Fry till spinach leaves leave water and wilt.
Then stir in cooked toor dal and cooked mango.
Cook on low flame for around 3 minutes.
Serve spinach leaves mango dal with steamed rice and crispy papad.
Notes: Make sure to cook the dal and raw mango well.

Suggestions: Make sure dal is perfectly cooked before adding cooked mango for dal doesn’t cook once mango is added. Add fresh chopped green chiles to tempering for more spice.
Variations: Alternatively, mango pieces and toor dal can be cooked separately in a sauce pot with boiling water. Chopped onion can also be added along with the tempering.
Other Names: Mango Spinach Dal, Mamidikaya Palakura Pappu.

Tweet This Buzz This Delicious Talimpu Facebook Stumble