Side dishes for Chappati/Dosa etc.,

Moong dal & Tuvar Dal with Zucchini




Ingredients
1 cup moong daal 4-5 tsp ghee
1 cup tuvar daal salt to taste
2 small zucchini; cut to small cubes

To Garnish:

2 onion; finely sliced
6-7 garlic; finely sliced
1 inch long ginger; finely sliced
a few bunches coriander leaves
3-4 tomatoes; cut into big cubes
1/2 tsp chat masala or a few drops of lemon juice
a few curry leaves
5 green chilies; sliced
1 tsp mustard seeds

1 tsp cumin seeds

Method

Pressure cook the two dals with a little turmeric, salt, green chilies, few drops of ghee,

ginger, curry leaves & garlic.

In a frying pan add the ghee, add cumin and mustard seeds , when they start spluttering,

add onion & fry till its light brown in color.

Add zucchini & fry till it becomes soft.

Add tomatoes & continue frying.

When you see the masala & the ghee separating, add the cooked dal.

Add a little water if needed.

Cook for about 5 minutes.

Mix well. Garnish with coriander leaves & chat masala/lemon juice.

Serve hot with chappati or rice.

 

Dal Fry with Thuvar dal




Ingredients

1 cup of toor dal
1 onion cut into long stripes.
1 green chilly chopped.
1 tomato finely chopped.
2 tbsp of fresh chopped coriander
1/2 inch grated ginger.
1 tsp mixture of mustard seeds, whole coriander seeds, cumin seeds
salt as per taste.
A Pinch fenu greek powder
1/2 tsp of turmeric
1 tsp chilly powder.
1 tsp of tamarind paste
2 tbsp of cooking oil.


Method

Wash dal thoroughly and add 2 cups of water and cook the dal, onion,tomato in a pressure cooker until

done.

Cool down cooker, remove dal & beat with spoon or a hand beater.

Heat 2 tbsp of oil in a kadai

Add tsp mixture of mustard, cumin & whole coriander seeds.

When seeds states popping add grated ginger and cook it until

soft.

Add tamarind paste, fenugreek powder and tsp of chilly powder, fry for a minute.

Add dal mixture and bring to boil.

Simmer for 5 to 10 minutes.

Take dal fry in a serving dish and garnish it with chopped fresh coriander.

Serve this dal fry with roti, rice or pulao.

 

Mango / Aam Dal




Ingredients

1 cup tuvar dal

1/2 tsp mustard seeds

1/2 tsp turmeric powder

2 – 4 green chilly

salt or to taste

a few curry leaves

1 unripe mango

1 tbsp ghee or 2 tsp oil

1 onion-finely chopped

3 garlic-finely chopped

Method

Wash and soak the dal for 1 hour

Add salt and turmeric powder keep on medium fire to boil till the dal is half cooked.

Peel the mango cut into big pieces; add to the half cooked dal.

Cook till dal is tender and the mango pieces are cooked to a pulp.

Keep aside.

Heat the ghee in a frying pan and fry the mustard seeds till they splutter.
Add chopped onion and garlic and fry till brown.

Add green chilies and curry leaves. Add to the cooked dal.

Mango/Aam dal should be watery in consistency.

Serve with rice.

 

Udad Daal






Ingredients:

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1 cup Urad(white) daal

1 Onion sliced

1 Tomato diced

1tsp Ginger grated

1-2 Green chilies chopped

Coriander leaves finely chopped

1tsp Cumin seeds

2 bayleaves

2 cloves

1/2 tsp. turmeric powder

Salt to taste

A pinch of Garam masala

Red chili powder to taste

2tbsp oil

1tsp lemon juice



Method:


Clean and wash the daal properly. Soak it in water for 10-15 minutes.

Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty.

Remove the water and keep aside.

Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to
splutter.

Now add ginger, onion and green chili and stir-fry till golden brown.

Add tomato and fry till it softens.

Add all dry masalas and fry for a moment.

Now add daal and lemon juice, mix very gently.

Sprinkle garam masala and garnish with coriander.

Serve hot with chappati / naan.

 

Punjabi Sukhi Daal

Ingredients:

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1 cup - Chana dal

1 Onions, chopped

Salt To taste

1 - Turmeric Powder

Corainder leaves

2 - Cinnamon sticks

2 - Cloves

1 - Bayleafs

1/4 tsp - Cumin seeds

1 tsp - Lemon Juice

1 tbsp - Ghee


Method:

Clean, wash and soak chana dal for one hour.

Pressure cook the dal with 3 cups of water. Keep aside.

Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry

until they pop up.

Add onions and fry till brown. Add salt and turmeric powder. Mix well.

Add dal and let it boil for few minutes.

Garnish with corainder leaves. When the dal will be cool, add lemon juice and

stir well.

Serve sukhi chana daal hot with rice or paratha.

 

Parsi dal

Ingredients:

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1 cup Split Red Lentil (Masoor Dal)

a pinch of Turmeric Powder

2 chopped Green Chilli

2 flakes chopped Garlic

2 tblsp Ghee

Salt to taste

1 tblsp chopped Coriander Leaves

1 tsp Cumin Seeds


How to make parsi dal:

Cook the dal with the turmeric powder and sufficient water in a pressure

cooker.

Cook till the dal is cooked.

Remove from the flame.

Mash the dal with a wooden spoon. keep aside in a pan.

Heat the ghee in a pan.

Add the garlic,salt, green chillies and the cumin seeds.

Fry for a minute over a low flame and pour over the dal.

Keep the dal to a low flame.

Add a little water if required(the dal should have the consistency of sambar)

and cook for 2 minutes. remove from the flame.

Serve hot garnished with the corriander leaves.

 

Aloo and cap. curry

A dry dish made with baby potatoes and green bell peppers (Capsicum), this tastes yummy

with chapatis or naans.

Ingredients

1/4 kg baby potatoes, washed, peeled

1 large bell pepper, cut into thin long strips

12 cloves garlic, chopped

1 tsp mustard seeds

1 tsp cumin seeds

5 green chillies, chopped

1/2 tsp turmeric powder

1 tsp dhania powder

1 tsp cumin powder

1 tsp amchoor (Mango powder)

Salt to taste

5 tbsp cooking oil

Method

In a pan pour oil and fry bell pepper and keep aside.

Heat the oil and add the cumin, mustard, green chillies and garlic.

When the mustard splutters, add the potatoes and continue frying on a high flame for about 10 minutes.

Add in the turmeric, amchoor, dhania and cumin powders and mix well.

Continue frying on a lower heat setting for about 2 more minutes.

Now sprinkle some water and cook covered on a low flame.

Do not add too much water.

Check the potatoes frequently and add water only of necessary.

Add the fried bel peppers and mix well.

Remove when potatoes are cooked.

 

Spicy Pakoda Kadi

Ingredients

6 cups of buttermilk or diluted curd

1 tsp turmeric powder

Salt to taste

1 tablespoon besan

For the pokodis:

1 cup besan

3-4 green chillies chopped

1 onion chopped

2 tsp chilli powder

1 tsp cumin seeds

A pinch of hing

1/2 bunch methi leaves, chopped finely

1/2 bunch coriander leaves, chopped finely

For seasoning:

3 garlic flakes, chopped finely

1 green chilly, chopped

1 tsp mustard seeds

1/2 tsp saunf, powdered

1 tsp cumin seeds

1 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp dhania(coriander) powder

A pinch of asoefetida

Method

Mix the turmeric, salt and the besan in the buttermilk, add 2-3 cups of water and bring to a boil on low

heat, stiring conntinuously.Set aside.

Mix all the pakodi ingredients with a little water in a bowl,to get the consistency of thick batter.

Make pakodas with the batter and deep fry in oil till golden brown.

Drain oil and add to the buttermilk.

Prepare the seasoning and add to the buttermilk.

Serve hot with plain rice/ chappati

 

Besan and Tomato Subji

Ingredients

3 tablespoons besan

1/2 tsp asoefetida

1 medium tomato chopped finely

1 tablespoon chopped coriander leaves

curry leaves

1/2 tsp mustard seeds

1 small onion, chopped finely

1 tsp roasted cumin-coriander powder

1 tablespoon lemon juice/tamarind juice

1 tsp red chilli powder

1/2 tsp turmeric powder

Salt to taste

Method

Fry the besan in a little oil till it turns light brown.

Set aside.

Heat some oil and add the mustard and curry leaves.

When they crackle, add the onions and fry till they turn brown.

Add the cumin-dhania, red chili and turmeric and fry for a minute.

Now add the besan and keep frying for 2 minutes.

Add the tomatoes and the coriander and some water to get a liqudconsistency.

Add salt to taste.

Now add the lime/tamarind juice and heat through till it boils.

Add hing and serve hot with chapatis or white rice.

 

Spicy Dal Fry

Ingredients

3/4 cup toor dal.

Two medium tomatoes

A bunch of coriander leaves.

2 tsp coriander powder.

Some red chillies(around 10) or 2-3 teaspoons of chilli powder.

2-3 flakes garlic.

A small piece of ginger.

2 - 4 sp butter.

Three small onions.

1 teaspoon cumin seeds or powder.

1 each cardamom, cinammon, cloves.

salt to taste.

Method

Boil the toor dhal in the cooker for only two whistles.

It should be just boiled and not too soft.

In the blender, grind two onions, garlic, ginger, coriander leaves,

tomatoes,cumin seeds,coriander powder and the red chillies(or powder).

Slice the other onion finely.

Melt the butter in a pan and fry the sliced onion with the cardomom,cinammon

and cloves.When the onions are turning a little brown, add the ground masala

and fry for around 15-20 minutes(all the water should have evaporated, and

the paste should be dry).

Now add the boiled dhal to it and add a little water to make a gravy.

Add salt to taste.

Boil for a while till you get the required consistency.

Eat it hot with rice and papad.