Mixed dal|Dhabe wali dal

I quite like the yellow dal we get in dhabas. That and hot tandoori rotis are enough to make a perfect meal! Here is my version of a flavourful dal.

Ingredients

1/2 cup chana dal (can also be 1/4 cup)

1/4 cup moong dal

1/4 cup toor dal

2 medium sized tomatoes, finely chopped

2-3 green chillies, finely chopped

1 inch onion, finely chopped

3-4 garlic cloves, finely chopped (optional)

1 onion, finely chopped (works even if omitted)

4 tbsp ghee

1 tsp cumin seeds

A pinch hing/asafoetida

3 dry red chillies

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp coriander powder

1 tbsp kasuri methi

2 tbsp coriander leaves, finely chopped

Salt

Instructions

1. Wash the dals and soak them for 1-2 hours. Drain the water and add 2 cups fresh water to the dal. Add turmeric powder and hing. Pressure cook on medium heat, 3 whistles. Set aside.

2. Heat ghee in a heavy bottomed pan. Add hing, cumin, dry red chillies, kasuri methi, green chillies and ginger. Then add red chilli powder and tomatoes with a little salt.

3. Once the tomatoes start softening, add coriander powder and garam masala powder. Cook until the tomatoes are soft and ghee separates.

4. Add dal, adjust consistency with water (thick consistency) and let it cook for 6-8 minutes on low flame. Add coriander leaves, adjust salt and take off heat. Serve with rots/jeera rice/plain steamed rice.

Variations

1) The tempering (point 2 except tomatoes) can be made separately and added towards the end and poured over the dal. Simply cook the tomatoes, green chillies and ginger and proceed to step 3. The other ingredients in step 2 can be added as a tadka at the end.

2) You can also smoke a charcoal in the dal for that smoky flavour. For this, place a trivet in the dal with a small steel bowl on top. Heat a piece of charcoal until it glows red, place it in the bowl. Add a tbsp of ghee on the charcoal and close the lid for about 5-10 minutes. Then, remove lid and remove the bowl & trivet. Garnish with coriander leaves and serve.

Tomato pappu|Tomato dal|Ripe tomatoes and lentils

A pappu is a staple part of an Andhra meal and we have quite a variety. The tomato pappu is simple and easy to put together. In the initial days after my marriage, this and vankaya (brinjal) pappu were my go to dishes because they were easy to put together and the vegetables were always available in my pantry.

Ingredients

1/2 cup toor dal

1 large ripe tomato, diced into 2 inch cubes

2-3 green chillies, slit lengthwise

8-10 curry leaves

2 tsp oil

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 tsp urad dal

1/2 tsp chana dal

A pinch hing/asafoetida

2-3 dry red chillies

1-2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp jaggery powder

Salt, to taste

Instructions

1. Pressure cook toor dal until soft, yet firm. It should not be mushy.

2. Heat oil in a heavy bottomed pan. Crackle mustard. Then add urad dal, chana dal, fenugreek seeds, hing, dry red chillies, curry leaves and green chillies.

3. Add the tomatoes, turmeric powder , jaggery powder and red chilli powder. Salt can also be added at this stage. It will help the tomato soften faster. Sprinkle some water and let it cook. Saute intermittently.

4. Once the tomatoes have softened, add the toor dal. Mix well, adjust salt. Cook the pappu until it has thick consistency.

Transfer to a serving bowl and serve with rice and ghee. Papads on the side won’t hurt at all:)

Carrot pappu|dal

Had this small crop of carrots and carrot leaves from the garden. The carrots didn’t grow large; I think it was largely my fault for ignoring the signs, but then they were super tasty! Decided to use these along with some of the leaves to make a pappu or dal. Simple, hearty and works beautifully even on its own.

Ingredients

1 cup, thinly sliced carrots

1/2 cup masoor dal

1/2 cup, finely chopped carrot leaves

1 tsp oil

2 pinches of hing/asafoetida

1/4 tsp turmeric powder

1/4 tsp mustard seeds

1/2 tsp cumin seeds

2-3 green chillies, slit lengthwise

1 inch ginger, finely chopped

1/4 tsp jaggery powder

2 tsp red chilli powder

Salt, to taste

Instructions

1. Add enough water to cover the masoor dal. Pressure cook with a pinch of hing and turmeric powder.

2. Boil the carrots with enough water to cover them. Drain and set aside. The water can be retained to adjust consistency of the dal.

3. Heat oil in a heavy bottomed pan. Crackle mustard, add cumin and a pinch of hing. Then add the green chillies and ginger.

4. Add carrot leaves, red chilli powder and jaggery. Sprinkle water. Cover and cook until the leaves soften.

5. Once the leaves soften, add the carrots and masoor dal. Add water to adjust to desired consistency. Add salt and give it a mix. Transfer to a serving bowl.

The dal works well on its own or paired with rotis/rice.

Brahmi aaku pappu|Brahmi leaf dal

The Brahmi herb is prized for medicinal properties. It is believed to be excellent for brain function, to reduce stress and has cooling properties. The herb can be incorporated into the diet in various ways such as in salads, chutneys, chutney powders, dals, thambuli, dosas, parathas, juices and more. Here is a recipe for a simple pappu or dal.

Ingredients

2 cups Brahmi leaves, chopped

1/2 cup toor dal

1 tsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

1/4 tsp fenugreek seeds

A pinch of hing/asafoetida

2-3 dry red chillies

1/4 tsp turmeric powder

2-3 green chillies, slit lengthwise

A small lemon sized ball of tamarind

1-2 tsp red chilli powder

1/2 tsp jaggery powder

Salt

Instructions

1. Add enough water to cover the toor dal and pressure cook (medium heat, 3-4 whistles or cook under pressure for 10-15 minutes).

2. Soak the tamarind in 1/4 cup water and extract juice.

3. Heat oil in a heavy bottomed pan. Add mustard and once they splutter, add urad dal, chana dal and fenugreek.

4. When the dals start turning colour, add hing, red chillies and green chillies. Then, add the red chilli powder, turmeric powder, jaggery powder, Brahmi leaves and tamarind extract.

5. When the Brahmi leaves have cooked, add the dal and salt. Mix well. At this stage, you could adjust consistency of the dal to your preference by adding water. Do note that pappu is generally a thick consistency. Let the pappu cook for 2-3 minutes and then transfer to a serving bowl.

Menthikura pappu|Fenugreek leaves and lentils

Fenugreek leaves or menthikura in Telugu have a distinct flavour. They are highly nutritious being rich in antioxidants, vitaminc C, K, A, calcium, folate and more. The leaves can be slightly bitter to taste. They can be dried and stored for use as well (Kasuri methi). It adds a lovely flavour to a lot of the North Indian dishes.

Methi is also known to be good for digestion. It’s also given to lactating mothers as it stimulates production of milk (according to Ayurveda).

If the leaves are too bitter for your taste, just sprinkle some salt over them and rest for a few minutes. Then squeeze the water out and use. This helps reduce bitterness. For this dish, we use tamarind and jaggery to balance the flavour.

Ingredients

2 to 2.5 cups chopped fenugreek leaves

1/2 cup yellow moong dal

2 green chillies, slit lengthwise

2-3 dry red chillies

1/4 tsp mustard seeds

1/2 tsp chana dal

1/2 tsp urad dal

A pinch hing/asafoetida

1/2 to 1 tsp red chilli powder

1/4 tsp turmeric powder

A small lime sized piece of tamarind

1/4 tsp jaggery

2 tsp oil

Salt, to taste

Instructions

1. Add water to moong dal, enough to cover and pressure cook on medium heat for two whistles. Once cool, set aside for use.

2. Soak the tamarind in a little water to obtain extract.

2. Heat oil in a heavy bottomed pan. Crackle the mustard seeds. Then add the urad dal, chana dal, hing, red chillies and green chillies.

3. When the dals start turning a light brown, add red chilli powder, fenugreek leaves, tamarind extract and jaggery. Add2-3 tbsp water if required.

4. Once the leaves have cooked, add the dal, turmeric powder, and salt. Add water if you want to adjust consistency of dal (I added a quarter cup). Let it cook for 2-3 minutes and then take off heat and transfer to a serving bowl.

Note

You can make this with toor dal as well in a similar manner. The toor dal is heavier on the stomach and best avoided for dinner or if there is a sambar being made at lunch.

The proportion of fenugreek leaves to the lentils is a matter of preference. My mother used to tell me that if there were a lot of people for a meal, the quantity of dal is lower than the leaves, making more of a guest appearance. In a lot of households where the greens are grown at home (including mine), the quantity of dal is kept to a minimum.

Carrot dal

This is a simple, quick dish with masoor dal and carrots.

Ingredients

1 medium carrot, peeled & grated

1/2 cup masoor dal (red lentils)

3-4 green chillies, slit lengthwise

1 inch ginger, chopped

2 dry red chillies

1/4 tsp mustard seeds

1/4 tsp cumin seeds

A pinch hing/asafoetida

1/4 tsp turmeric powder

2 tsp ghee

4-6 curry leaves

1/2 tbsp coriander leaves, chopped

Salt, to taste

Instructions

1. Pressure cook masoor dal with turmeric powder (medium heat, 2 whistles). Add enough water to cover the dal. Once pressure releases, set aside.

2. Heat ghee in a pan. Crackle mustard and then add cumin. Then add dry red chillies, hing, green chillies and ginger.

3. Add curry leaves and grated carrot. Saute until the raw smell of the carrots disappears. Add the dal and salt. Add water to adjust for consistency. Cook for a couple of minutes, add coriander and mix. Transfer to a serving bowl.

Notes

1. You can add 1/4 cup chopped spinach as well to the dal. Add it prior to the carrot, saute for a couple of minutes and then add the carrot.

2. Carrots being sweet, I prefer adding additional green chillies (I avoid red chilli powder only to preserve the colours). Add as per taste and spice level of green chillies.

3. A ripe tomato or a little tamarind extract can also be added.

Munagaku pappu|Moringa/Drumstick Dal

Munagaku/Moringa/Drumstick – a plant where practically all of it can be consumed and is highly nutritious. It is rich in iron, protein, vitamins B6 and C, and antioxidants. It is believed to improve digestion, reduce blood sugar levels, contain essential amino acids and reduce cholesterol, thereby potentially decreasing the risk of heart disease.

There are several ways to include this superfood into your diet – in dals, curries, smoothies, soups, toast and more. You can shade dry the leaves, then crush and store for use.

Here’s a simple recipe to make a delicious pappu or dal.

How to make munagaku pappu:

Ingredients

1/2 cup moong dal

2-3 cups finely chopped munagaku

1 small tomato, chopped

2-3 green chillies, slit lengthwise

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp Hing/asafoetida

2-3 dry red chillies

Salt, to taste

2 tsp oil

Instructions

1. Pressure cook moong dal with just enough water to cover (2 whistles on medium heat).

2. Heat oil in a deep bottomed pan. Crackle mustard, add cumin, dry red chillies, green chillies and saute. Then add the tomato, salt and turmeric powder.

3. When the tomatoes have softened a bit, add the munagaku/moringa leaves. Mix well, cover and cook until the leaves are tender (about 3-5 minutes).

4. Add the moong dal and some water to adjust consistency. Note here that Andhra pappu is usually a thick consistency.

5. Let it cook for about 2 minutes, adjust salt (if required) and take off heat. Transfer to a serving bowl. This pairs well with rice and rotis/phulkas. A brinjal curry or raw banana/potato/colocasia vepudu (fry) will also be a nice addition with the rice.

Notes

1. You can also add finely chopped ginger with the chillies and onion along with the tomato.

2. The ratio of dal to greens is usually a personal preference. When using greens, keep in mind that they will reduce in quantity upon cooking. The greens should dominate the pappu, hence the quantity used is usually higher than the dal.

Thotakura pappu – Amaranth Dal

Known to be rich in protein, calcium, vitamin A and fibre, the amaranth is quite the powerhouse of a green! The dietary fibre, not only keeps you fuller for longer, it also helps balance cholesterol in the body.

There are many varieties of the amaranth, some even considered to be weeds. They can be incorporated into your meals in several ways and one such is the pappu or dal.

Ingredients

2-3 cups thotakura/amaranth, finely chopped

1/2 cup toor dal

4-5 green chillies, slit lengthwise

1/4 tsp turmeric powder

1/2 – 1 tsp red chilli powder (depending on spice preference and heat of green chilli)

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1/4 tsp fenugreek seeds

1/4 tsp hing/asafoetida

2-3 dry red chillies (Byadige variety)

1/2 tbsp tamarind paste

1/2 tsp jaggery powder

1 tbsp oil

Salt to taste

Instructions

1. Pressure cook the toor dal with enough water to cover the dal (approx. a cup). (3 whistles on medium heat). Keep aside.

2. Heat oil in a deep pan. Add mustard seeds; when they splutter, add urad dal, chana dal, fenugreek seeds, dry red chillies, hing and then green chillies. Add the red chilli powder once the dals have turned light brown.

3. Add the thotakura with the turmeric powder, jaggery powder and tamarind. Mix gently and let it cook. The time to cook depends on how fresh the leaves are; mine are usually garden fresh and hardly take a few seconds to soften up.

4. Once the thotakura has softened (will reduce drastically in quantity), add salt & the toor dal with the water in which it was cooked. Mix well. You can add a little water if you want to adjust the consistency of the pappu.

Note: if there is more water than you want, add a tsp of rice flour to thicken the pappu. Andhra pappu is meant to be thick.

Transfer to a serving bowl and serve with rice & ghee. Vadiyalu/Fritters/Papads are a perfect accompaniment to an Andhra pappu.

Otti pappu or Uttha pappu – plain toor dal

The toor dal is known to be rich in fibre and folic acid. Highly nutritious and a mashed toor dal is what babies start off on as well when they commence solid food. Toor dal is filling and heavy, thus had during the day rater than at night. In our cuisine, it is added to a variety of stews and lentil dishes.

The otti pappu or utthi pappu is a simple roasted and boiled toor dal. It is paired with a spicier vegetable curry or fry and stews like the Mukkala Pulusu or Majjiga Pulusu and also with traditional mango pickles like the avakaya.

How to make otti pappu/uttha pappu:

Ingredients

1/3rd cup toor dal

3/4th cup water

Salt, to taste

Instructions

1. Dry roast toor dal in a pan until it turns a light brown and an aroma is given off.

2. Wash the dal and then pressure cook for 3 whistles on medium heat.

3. Once the pressure is released, transfer the pappu or dal to a serving bowl. Season with salt and mix well. The pappu should be well boiled and should have a thick consistency.

Serve hot with rice and ghee.

Bachchali kura pappu – Malabar Spinach Dal

I love greens and have a variety of them in my garden. The Malabar spinach is a climbing vine and quite a sturdy plant. The seeds fall to the ground and sprout, so I let them be even when the plant is drying out.

Of course, the greens find a way of entering the diet on a daily basis. Here’s a traditional recipe for a pappu (dal).

Ingredients

2-3 cups bachchali kura, finely chopped

1/2 cup toor dal

4-5 green chillies, slit lengthwise

1/4 tsp turmeric powder

1/2 – 1 tsp red chilli powder (depending on spice preference and heat of green chilli)

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1/4 tsp fenugreek seeds

1/4 tsp hing/asafoetida

2-3 dry red chillies (Byadige variety)

1/2 tbsp tamarind paste

1/2 tsp jaggery powder

1 tbsp oil

Salt to taste

Instructions

1. Pressure cook the toor dal with enough water to cover the dal (approx. a cup). (3 whistles on medium heat). Keep aside.

3. Add the bachchali kura with the turmeric powder, jaggery powder and tamarind. Mix gently and let it cook. The time to cook depends on how fresh the leaves are; mine are usually garden fresh and hardly take a few seconds to soften up.

4. Once the bachchali kura has softened (will reduce drastically in quantity), add salt & the toor dal with the water in which it was cooked. Mix well. You can add a little water if you want to adjust the consistency of the pappu.

Note: if there is more water than you want, add a tsp of rice flour to thicken the pappu. Andhra pappu is meant to be thick.

Transfer to a serving bowl and serve with rice & ghee. Vadiyalu/Fritters are a perfect accompaniment to an Andhra pappu.

Note: the same recipe can be used to make this dal with palak/spinach.