MENTHI KOORA PAPPU

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INGREDIENTS

Pesara pappu [ moong dal ] – 1/2cup

Medium size onion – 1 [cut into chunks]

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt to taste

Water – 1 1/2 cup

Finely chopped fenugreek leaves – 3/4 cup to 1 cup [ loosely packed and washed]

TALIMPU

Ghee – 1tsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 3 cloves mashed

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. Wash moong dal and cook with chopped onions, green chillies and water.
2. Cook on low flame till the dal is 3/ 4 cooked . [dont mix]
3. Then, spread washed fenugreek leaves and cover and cook on low flame for 5 minutes. [dont mix the dal]
4. Open lid. Add salt and turmeric powder and mix well.
5. Heat ghee and oil in a pan. Add mustard seeds and let them splutter.
6. Add all the remaining ingredients one by one and fry for few seconds.
7. Pour the cooked dal over the talimpu and mix well.At this stage, if the dal is too thick,add water and mix well.
8. Cook for 1 to 2 minutes and switch off the flame.Goes well with rice and roti.

TOMATO PAPPU

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INGREDIENTS

Kandi pappu [toor dal] – 1/2cup [soak 1 hour]

Medium size tomatoes – 3 cut into cubes

Medium size onion – 1 cut into pieces

Green chillies – 4 slit

Water – 2 cups

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2tsp

Salt – 1 1/2tsp

TALIMPU [TEMPERING]

Ghee – 1tbsp

Oil – 1tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

1. Wash kandi pappu well. Take a pressure cooker and add kandi pappu, chopped tomatoes, , chopped onions , water and green chillies.
2. Boil on high flame till the first whistle. Adjust flame to low and cook for 4 to 5 minutes.
3. Switch off the flame and allow the pressure to release. Open lid and add turmeric powder, salt and red chilli powder.
4. Lightly mash dal and adjust the consistency of dal according to your taste by adding water.
5. For talimpu, heat oil and ghee in a pan. Add mustard seeds and let them splutter.
6. Add all the remaning ingredients one by one and fry for few seconds and pour the cooked dal over talimpu.
7. Mix well for 2 minutes and switch off the flame.
8. Serve with rice and roti. You can add lemon juice or tamarind juice.

SENAGA PAPPU KOBBARI

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INGREDIENTS

Senaga pappu [ chana dal ] – 1/2 cup soaked for 3 to 4 hours

Onion – 1 medium size cut into cubes

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt – 1 tsp

Water – 2 cups

Freshly grated coconut- 1cup loosely packed

TALIMPU

Ghee – 1tbsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chillies – 4

Curry leaves – few

METHOD

1. Cook the dal with 2 cups of water till it turns soft but not mushy. Strain the dal and keep it aside.
2. Heat oil and ghee in a pan and add mustard seeds. Let them splutter.
3. Add all the remaning ingredients one by one. Fry for few seconds and add onions and green chillies.
4. Add turmeric powder and salt. Fry till the onions turns transparent.
5. Add strained dal and fry on medium flame for 5 to 6 minutes.
6. Then add freshly grated coconut and fry for 4 to 5 minutes.
7. Serve with rice and rasam.

CHUKKAKOORA PAPPU

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INGREDIENTS

Moong dal – 1/2 cup [washed]

Chukkakoora – 1 1/2cup [ Finely chopped and washed in salt water]

Onion medium size – 2 cut into 2 pieces

Green chillies – 2 slit

Water- 3 cups

Salt – to taste

Turmeric powder – 1/2 tsp

TALIMPU

Ghee – 2 tsp

Oil – 1 tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cumin seeds -1tsp

Mustard seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. In a pressure cooker, add moong dal, onions, green chillies, and chukkakoora with 2 cups of water.
2. Pressure cook on high flame till the first whistle comes. Then reduce flame to low and cook for 6 to 7 minutes.
3. Switch off the flame and allow the pressure to release. Open the lid and mix well .
4. Add salt, turmeric powder and 1 cup of water. Mix well and keep it aside.
5. Heat oil and ghee in a pan. Add mustard seeds and let them splutter.
6. Add all the remaning ingredients one by one and fry for few seconds.
7. Pour the cooked dal over talimpu and mix well.
8. Cook for 5 to 6 minutes and switch off the flame.

BACHALI KOORA SENAGA PAPPU

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INGREDIENTS

Chana dal – 1 cup washed and soaked for 1/2 an hour

Finely chopped bachali koora – 4 cups washed and keep it aside.

Medium size onions -2 cut into 2 pieces

Green chillies – 3 slit

Water – 4 cups

Tamarind juice- 4 tbsp semi thick liquid

Jaggery – 3/4 cup to 1 cup according to your taste

Red chilli powder – 2 tsp

Salt – 1 tbsp

Turmeric powder – 1/4 tsp

Talimpu

Ghee – 2tbsp

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds – 1/2 tsp

Garlic – 6 mashed

Dry red chillies – 8 pieces

Curry leaves – 1/4 cup

If you want to cook this recipe in karthika masam for puja, you can avoid onions and garlic.

Method

1. Boil senagapappu with 2 cups of water in a pressure cooker on high flame for 1 whistle.
2. Reduce flame to low and cook for 4 minutes and switch off the flame.
3. Allow the pressure to release. Add washed bachali koora, onions, green chillies and 2 cups of water.
4. At this stage, if you want to add kanda [yam] pieces, you can add.
5. Pressure cook on high flame for 1 whistle and reduce flame to low.
6. Cook for 6 to 8 minutes and switch off the flame. Allow the pressure to release.
7. Add tamarind juice, red chilli powder, turmeric powder, salt and jaggery.
8. Mix well and bring it to a boil. Cook on medium flame for 5 minutes.
9. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter.
10. Add all the remaning ingredients one by one. Fry for few seconds and add cooked dal over talimpu. Mix well.
11. Adjust seasoning and cook till the water evaporates.
12. Dal should be semi liquid. Serve with hot rice and ghee. Adjust sweetness according to your taste.

ANABAKAYA PAPPU [BOTTLE GOURD]

INGREDIENTS

Moong dal – 1/2 cup [pesara pappu]

Onion – 1 medium size cut into cubes

Green chilli – 2 slit

Water – 2 cups+ 1cup

Turmeric powder- 1/4 tsp

Anabakaya mukkalu – 1 cup [peel and remove pith. Cut into small cubes]

Dry red chilli powder – 1/4 tsp

Salt to taste

Talimpu

Oil – 1tbsp

Ghee – 1 tbsp

Mustard seeds – 1/2tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilli pieces – 4

Mashed garlic – 4

Curry leaves – few

THIS RECIPE WAS PASSED ON TO ME BY MY MOTHER.

METHOD

1. Wash moong dal and keep it aside. Boil moong dal in a kadai with onion cubes, green chillies and 2 cups of water.
2. Cover and boil till the dal is 3/4 done. Then add anabakaya mukkalu.
3. Don’t mix. Keep covered and on low flame till the anabakaya mukkalu are cooked.
4. Remove the lid and add turmeric powder, salt and red chilli powder.
5. Add 1 cup of water and mix well and boil for 2 minutes.
6. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter. Then, add all the remaning ingredients one by one.
7. Fry for few seconds and pour the cooked dal over talimpu.
8. Mix well and boil for 2 minutes . Adjust seasonings. Dal should be semi liquid. If dal is too thick, add some more water.

PLAIN TOOR DAL [ MUDDA PAPPU ]

INGREDIENTS

Toor dal – 1/2 cup

Water – 1 1/2 cups

Salt to taste

Turmeric powder- a big pinch

method

1. Wash toor dal 2 times. Pressure cook toor dal with 1 1/2 cups of water.
2. Cook on high flame till the first whistle comes. Turn the heat low and cook for 5 min.
3. Turn off the flame and wait for pressure to release.
4. Open lid add salt, turmeric and mix well with potato masher.
5. Serve with hot rice and ghee.

LEMON DAL

INGREDIENTS

Moong dal- 1/2 cup

Asafoetida- 1/4 tsp

Green chillies- 3 cut into half

Water- 2 1/2 cups

Turmeric powder- 1/3 tsp

Red chilli powder- 1/3 tsp

Lemon juice- 1tbsp

Salt to taste

FOR TEMPERING

Ghee- 1tsp

Oil- 1 tsp

Finely chopped garlic- 1 tsp

Finely chopped onions-  1 1/2 tbsp

Cumin seeds- 1/2 tsp

Fenugreek seeds- 1/3 tsp

Mustard seeds- 1/3 tsp

Red chillies- 3 cut into pieces

Curry leaves- 2 springs

METHOD

1. Soak moong dal in water for half an hour. Wash soaked dal and add asafoetida, green chillies, turmeric powder and 2.5 cups of water.
2. Pressure cook for 3 whistles and switch off the flame.
3. When the pressure settles down on its own, open the lid and check the dal.
4. The lentils should be cooked well and softened. Lightly mash the lentils and keep aside.
5. Dal should be semi thick. Adjust water.
6. For tempering, take a kadai and heat ghee and oil. Add finely chopped garlic. Fry for 30 seconds. Add onions and fry for one minute.
7. Add cumin seeds, fenugreek seeds, mustard seeds and saute them until they become fragrant.
8. Add red chilles and curry leaves. Fry for a minute and add the boiled dal to the tempering .
9. Add 1/4 cup of water and lime juice. Boil the dal on low flame till it thickens a bit. Keep on stirring the dal at regular intervals so that it does not stick to the bottom of the pan.
10. Sprinkle red chilli powder before serving.
11. Goes well with rice and dal .

PODI PAPPU

Ingredients

Toor dal – 3/4 cup

Water – 3 cups

Talimpu

Ghee – 1 tsp

Oil – 1tsp

Crushed garlic – 8

Cumin seeds -1 tsp

Mustard seeds – 1tsp

Curry leaves – few

Onions chopped – 1 medium size

Green chilles – 5 [ sliced ]

Turmeric – 1/2 tsp

Salt to taste

Method

Wash the toor dal under running water.Pour 3 cups of water and boil toor dal until just cooked.

Make sure toor dal is  soft but still holding its shape. Strain the cooked dal and keep aside.

Heat oil and ghee in a pan , add talimpu ingredients in order and fry for 1 to 2 minutes. After this add onions , green chilles, turemeric and salt and stir fry for 2 to 3 minutes till onions are cooked properly.

Add cooked toor dal fry for 5 to 6 minutes on medium flame till dal is completely dry .Make sure dal is cooked well before removing from heat.

Suggestions-  This dal goes well with majjiga pulusu, rasam and steamed rice with a dollop of ghee.