Spicy dal

Ingredients:

Dal- 2 cups
Onions - 2 large ( finely chopped)
Tomatoes - 2 medium (finely chopped)
Mustard - 1 tspJeera - 1/2 tsp
Green chillies - 3-4
Garam masala powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - a pinch
Salt - according to taste

Method:

1. Take the dal, wash and cook in a pressure cooker till it is done.for 2 cups of dal add 4 cups of water.
2. Heat oil. once hot add mustard seeds and jeera and let them splutter. Now add onions and turmeric powder and cook for 4-5 min.
3. Now add the tomatoes and cook till tomatoes r soft and done. Once done add the green chillies, garam masala powder , red chilli powder and salt and cook for another 5 min.
4. Add the cooked dal and cook for 3 -4 min. now add 3-4 cups of water and cook till the desired consistency is achieved.

Gongura pappu

Ingredients:

Toor dal  - ½ cup (washed and soaked in water for 15 minutes)
Gongura Leaves / Sorrel  - 1-1½ cups (washed and stems removed)
Small onion (chopped – optional)
Green chilies – 2
A pinch each of asafetida and turmeric
Salt to taste

For the tadka/ seasoning:

Ghee/ oil (gingely oil is preferred) – 1 teaspoon
Whole cumin seeds/ jeera – 1 teaspoon
Dry red chilies – 2-3
Fresh curry leaves – 15
Garlic – 2-3 pods

Method:

1. Take all the ingredients except the ones for tadka into a pressure cooker, add 2 cups of water and cook for 3-4 whistles. The dal should be cooked and you should be able to mash it with the back of a ladle.
2. When the pressure releases, add the salt and mash the dal with a spoon. Put the dal back on the heat and simmer for 5-6 minutes.
3. In a small pan, heat the ghee/ oil and add the whole cumin. Let it splutter, add the red chilies and peeled garlic, fry it till the garlic is turning golden brown.
4. Add the curry leaves, when they crackle, add it to the boiled, mashed dal. simmer for 2-3 minutes. Serve hot with rotis although steamed rice and ghee is preferred.

Toor Dal lauki

Ingredients:

Lauki/Bottle gourd – 1 medium or 3 cups chopped

Toor Dal/Split Pigeon Peas – 1 cup

Onion – 1 medium

Green chilies – 4-5 or to taste

Tomato – 1 big

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Chopped Coriander Leaves - 2 tbsp

Salt - To Taste

For Tadka/Tempering:

Oil or Ghee or Butter - 2 tsp

Asafoetida/Hing - A Pinch

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Minced Garlic - 1 tsp

Method:

1. Wash Dal and soak in water until required. Peel bottle guard and cut in small cubes. Remove the seeds if wished or too many seeds.
2. Pressure cook dal and bottle guard together with 1/4 tsp of turmeric powder and enough water for 3 whistles. Once pressure released mash well and keep aside.
3. Meanwhile chop onion, tomato, green chilli and coriander leaves.
4. In pan or wok heat oil/ghee, hing, add mustard seeds, cumin seeds, garlic and saute until garlic becomes golden brown.
5. Add onion, green chilli and saute until onion becomes soft.
6. Add redchill, remaining turmeric powder and saute for minute. Add chopped tomato and cook until it gets mashed.
7. Add bottle gourd pieces and mix well, cook for 2 minutes.
8. Add mashed dal, 1-2 cups of water, salt and bring it to good boil, simmer for 5 minutes. Add coriander leaves mix and off flame.

Dal Makani

                              

Ingredients:

250 grams Black grams
60 grams butter
1 tbsp coriander pdr
1 cup cream
1 tsp cumin
1 tsp garam masala whole or pdr
2 tbsp Ginger garlic paste
50 grams Kidney beans
1 tbsp oil
10 grams Red chilli powder
1 to taste Salt
5 number tomatoes pureed
1 piece turmeric optional

Method:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency.
2. Heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered.
5. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
6. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
7. Add the remaining butter and cream and cook for 10 minutes.

Garlic Dal Tadka

Ingredients:
For dal:

100 g (1 cup)  toor dal
300 ml ( 3 cups) water
1 onion, finely chopped
1/2 teaspoon turmeric powder
2 tomato  finely chopped
2 green chillies

For tadka :

1 tablespoon oil
1 tea spoon mustard seeds
1 tea spoon jeera
6-8 garlic cloves (Finely choped)
½ teaspoon red chilli powder
3/4 teaspoon salt (or to taste)

Method:

For dal:
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, onion and tomato and green chillies for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).

For tadka:
In a wide pan, heat oil. Add mustard seeds, jeers and garlic clove sand fry till pink color on a low to medium heat and add  red chilli powder and turmeric powder and add to add and Stir well on a low heat for 2 minutes.

serve hot with rotis and rice

Palakura Pappu (Spinach Dal)

Ingredients:

1 small cup tur dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
salt to taste
1 1/2 cups water, approx

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2-3 tsps oil

Method:

1. In a pressure cooker, place dal, palak leaves, onions, green chillis and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.
2  Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
3  Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
4  Serve with white rice and a stir fry dish.

Tomato Pappu

Ingredients:

1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

1 onion finely chopped

2 large tomatoes, finely chopped

3-4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva

10-12 curry leaves

1 tsp tamarind pulp

Method:

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.

2 Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric pwd and salt and combine.

3 Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.

4 Serve with white rice or hot rotis.

Thotakura papu/ Amarnath leaves Dal

Ingredients:

3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
2 cups tightly packed thotakura leaves (not the stalks)
1 onion finely chopped
4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves

Method:

1. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
2. Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
3. Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4. Serve with white rice or hot rotis

Cabbage Pappu

Ingredients:

• Toor dal - 1 cup
• Cabbage shredded - 1 and 1/2 cups
• Onion - 1 medium finely chopped
• Tomato - 1 medium finely chopped
• Green Chillies - 5-6
• Ginger Garlic paste - 1tbsp
• Dhania Powder - 1tbsp
• Salt as required
• Red Chilli powder - 1 and 1/2 tsp
• Haldi - a pinch
• Jeera - 1tbsp
• Mustard seeds - 1tbsp
• Oil - 4tbsp

METHOD:

1.  Boil the dal separately and keep aside.
2.  Heat oil , add the mustard seeds , jeera and curry leaves ( i ran out of curry leaves so didnt mention it in ingredients) and let them splutter.
3. Add the onions and fry for 5 min.Now add the tomatoes , ginger garlic paste, salt and haldi and cook tomato turns mushy, now add the dhania powder and green chillies.
4. Add the cabbage and fry for another 7-10 min.
5. Add the cooked dal and stir till it gets mixed well with cabbage and cook for 5 min.
6. Now add about 2 cups of water and cook for 10 - 15min and serve with rice.

Dosakaya Papu

Ingredients:
1 cup tur dal/red gram dal/kandi pappu
1 1/2 cubed dosakaya/yellow cucumber
1 onion, chopped
1 tomato, chopped (optional)
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
2 cups water
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2 tsps oil
1 In a pressure cooker, place dal, cubed dosakaya mukkalu, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook

upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a
few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.

Nimakaya Pappu

Ingredients:

1 cup tur dal/red gram dal/kandi pappu OR yellow moong dal/pesara pappu
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
juice of a small lemon
salt to taste
3 cups water
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chillis, de-seed and tear
few fresh curry leaves
1-2 tsps oil

Method:

1. In a pressure cooker, place a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.
2. Add lemon juice and combine. Keep aside.
3. Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4. Add this to the dal and combine. Serve with white rice or rotis.

Mango Dal (Mamidikaya Pappu)

Ingredients:

Mango's - 3 (cut into medium sized pieces)
Kandipappu (Toor Dal) - 1 and 1/2 cup
Tamarind - 1/4 lemon size ball
Salt acc to taste
Red chilli powder - 1tsp
Green chillis - 3
Oil - 2tbsp
Hing a pinch
Mustard seeds - 1tsp
Jeera - 1tsp
Red chilli's - 2
Curry leaves - 1 sprig
Garlic - 1 crushed
Water - 3 and 1/2 cups

Method:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.

Methi Dal

Ingredients:

1 cup packed menthu akkulu/menthu kura
1 cup toor dal (kandi pappu)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis 
1/3 tsp turmeric 
2 whole dry red chillis(deseed and tear into pieces)
5 garlic flakes slightly crushed
1 tsp chopped ginger
10 curry leaves
1 tsp cumin seeds
1/2 tsp mustard seeds 
1 tsp salt
oil
chopped coriander leaves for garnish
2 cups water

Method:

1. Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.
2. Now add the cumin seeds, slightly crushed garlic, whole red chilli pieces and curry leaves and fry for a minute. 
3. Now add the chopped onions, chopped ginger and green chillis and fry for 2 minutes on medium heat. Add the chopped tomatoes and saute for 3 mts. Remove from heat.
4. Add this tempering mixture and turmeric to tur dal and add 2 cups of water in a pressure cooker.Now add the washed and picked fenugreek leaves on top and pressure cook upto till three to four whistles or until tur dal is soft.
5. Wait until the pressure is released and remove the lid.
6. Add salt to this cooked mixture and mash with ladle till well combined.

Garnish with coriander leaves and serve hot with rice and ghee, 

MUDDA PAPPU

Mudda Pappu is the comfort food of Andhras. Pressure cooked tur dal, mashed and salted is served as a first course in the Andhra traditional meal, and is eaten mixed with hot steamed white rice, a dollop of ghee and the famous Andhra avakai (mango pickle). No words can describe the down to earth flavor of the dal and comfort of this delicious combination. Its sure manna from heaven!!
Preparation of ‘mudda pappu’ is very simple. When cooked right, these lentils which are chewy yet tender, are very flavorful and comforting. Traditionally, Indian toddlers and children are fed a nutritious diet of lentil and rice with a dollop of ghee during their growing up years.

Ingredients:
1 cup kandi pappu (toor dal)
salt to taste
approx 1 1/2 cups water (enough water for the dal to immerse)

Method:

1. Roast toor dal lightly in a heavy bottomed vessel on medium heat till light brown, The dal can be pressure cooked even without dry roasting. Its your choice.
2. Add just enough water to the dal till it is immersed. Pressure cook it. Once cooked, add salt to taste and mash it well.
3. Serve with hot steamed rice, clarified butter (ghee) and avakai (mango pickle) or any pickle of you choice. Other than this combination, most Andhra homes, eat mudda pappu normally in combination with a tangy-sweet flavored gravy called “theepi pulusu” or chaaru.