Side dishes for Chappati/Dosa etc.,

Hot & Tasty Dal

Ingredients

Moong daal - 1 cup
potato - 1
tomato - 1
curry leaves (optional)
black pepper powder - 1 or 2 teaspoons
salt
seasoning (oil, mustard seed, cumin seeds)

Method

Wash and peel the potato.

Cut the potato and the tomato into pieces.

Then add them to the daal along with the curry leaves, black pepper and pressure cook it.

After it is done, take out from the cooker, add salt and the seasoning.

Serve with plain rice/chappati

 

Masoor & Tuvar Dal with Zucchini


Ingredients
1 cup masoor 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 (Toor 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 fenugreek powder
1/2 tsp of turmeric
1 tsp chilli powder.
1 tsp of dry mango powder
2 tbsp of cooking oil.


Method

Wash dal thoroughly and add 2 cups of water and cook the dal 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 poping add chopped onion, tomato and grated ginger and cook it until
soft.

Add dry mango powder, 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 chillies and curry leaves. Add to the cooked dal.
Mango/Aam dal should be watery in consistency.
Serve with rice.

 

Mixed Dal



Ingredients:

2 tbps of tur dal
2 tbsps of udad dal
2 tbps of moong dal
2 tbsps of udad dal
2 tsps ghee
1 green chilly, slit into two
2 pieces of garlic chopped coriander leaves
1" ginger piece, cut into small pieces
1 tsp of cumin seeds
1/4 tsp turmeric
juice of one lemon
a few curry leaves
salt for taste

Method

Pressure cook all the dal together.
Remove and mash it well.
In a hard bottomed pan, pour ghee, add cumin seeds, curry leaves, ginger, garlic and
chilly pieces.
Add the cooked dal, salt and turmeric.
Cook till the dal starts to boil.
Add water if the consistency is too thick.
Remove from flame and add chopped coriander leaves and lemon juice.

 

Yellow lentils with Palak

Ingredients

1 cup tuvar dal (yellow lentils)
1 bunch coriander
3-4 bunch spinach
1-cup tomato (sliced)
pinch asafetida
1-2 tsp. red chilly powder
1/4 tsp. turmeric
1 spoon ghee
3-4 flakes garlic
5-6 fenugreeks
1 onion; sliced
1 tbsp. coriander seeds
10-15 curry leaves (optional)
2-3 dry red chilly
1 sp oil / ghee
Salt


Method

In a pressure cooker add water, lentils, spinach, fenugreek, garlic, a little of the coriander,

one tomato sliced, one onion sliced, asafetida and close the cooker.

Cook until the dal is soft (about 5-8 minutes)

Mash this cooked mixture lightly.

Add salt and chilli powder, cook on a low flame.

Add turmeric and half of the curry leaves.

In a saucepan, heat a little oil, add the remaining garlic and curry leaves, add dry red

chilies and coriander seeds.

When the oil is hot and sputtering add it to the dal.

Allow to stand for a few minutes.

Serve with rice/ chapati

 

Dal with Raw Mango

Ingredients:

Yellow moong dal 1 cup
Toor dal 1/2 cup
mango-1 (if sour mango 1/2)
salt to taste
green mirchi 1 or 2 p
Onion (option)
coriander leaves for decoration



For Seasoning:
ghee 1 tea sp.
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
pinch of turmeric
a pinch of asafetida
red chilly powder 1/4 tsp


Method


Wash dal and boil until it will cook.
In a pan boil some water and add mango pieces, turmaric, green chilly and salt.
Cook until mango become soft.
Now add cooked dal to this and boil if require add little more water.
In other pan heat ghee add mustard, cumin seeds, asafetida powder, chopped onion and red chilly powder.
Add this seasoning to dal and decorate the dal with some coriander leaves.

 

Cabbage with dhal


Ingredients

1 /4 kg finely chopped cabbage
1/2 cup toor dhal or moong dhal
1/2 tsp mustard seeds
1/2 tsp cumin seeds,
1 clove of garlic
2 tbsp oil
salt to taste.

Method

Soak dhal for 1 hour.
Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside.
(Do not pressure cook the dhal).
In a pan put the ghee.
Add mustard, cumin seeds and garlic paste to oil, splutter.
Add finely chopped cabbage and mix it well.
Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring


occasionally.
When cabbage turns soft, add dhal, salt and mix well.
Add some more water and allow it boil for another 7 to 8 minutes with vessel closed.
Cabbage with dhal is ready to serve.
This goes very well with chapatti

Note: If you want you can add green chilly in this dish.

 

Spinach with Dal

Ingredients

1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chilies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method

Wash dal and pressure till done. (Approx. 2 whistles will do)

Cool and remove dal from cooker. Wash and drain spinach.

Put half the spinach in a mixie, add 2 green chilies and blend.

Heat 1 1/2 tbsp. Ghee. Add seeds and splutter.

Add garlic, ginger and chopped spinach. Stir.

Add ground spinach. Fry for 2-3 minutes.

Add dal and coriander. Bring to a boil. Do not overcook.

Remove from heat. Heat the remaining ghee in a small pan.

Add clove and cinnamon powder, remaining 2 chilies and pour over dal.

Add lemon juice and salt. Stir well. Serve hot with rice or parathas.

 

All-in-one Dal


Ingredients

toor dal - 1/2 cup
moong dal - 1/2 cup
onions - 1 (chopped)
tomatoes - 1 (chopped)
green chillies - 2 (chopped)
ginger - about 1/2 sq.in (chopped)
garlic - 2 to 3 cloves (chopped)
peas - 1/4 cup
carrots - 1/2
(chopped)(can use the frozen peas and carrots available)
spinach - 1 cup (chopped)
salt to taste
turmeric - 1/4 tsp.
1 sp oil / ghee


Method

Boil both the dals with turmeric in a pressure cooker.

Boil or microwave separately the peas and carrots for a few minutes till they are cooked.

In a non-stick pan put ghee/oil, mustard seeds, cumin seeds and a dash of asafetida.

Add in the onions, ginger, garlic and green chilies and fry for sometime.

Add tomatoes and fry for about a minute or two.

Add cooked dals, spinach, peas and carrots.

Add some water if the mixture is too thick.

Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.

(You can also boil the spinach, peas and carrots along with the dals, so the cooking time will be less.).