Tag Archives: Dal

Paruppu Payasam

s

My first  lengthy post after an year:-)

Time is moving is fast. It looks like I have just started my blogging journey but its an year now:-) After taking a break from IT industry for one year I always wanted to do something during my free time but kept passing my time with food network, browsing, chatting, cooking and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested to do blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially when I started writing I thought it won’t continue for a longtime, but continuous support from my close ones kept me motivated:-)

I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential.

Thank u all for visiting, reading and commenting in my space.

Its traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quiet sometime in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed about this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. May be when I do my next post it should be ready 🙂

Paruppu Payasam

Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults.

For the past couple of days I was in a dilemma thinking what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

Checkout my other payasam,

Ingredients

Moong dal – 1/3 cup

Channa dal  – 2 tbsp

Milk – 2  cup

Water- 1 cup +3/4 cup

Jaggery – 3/4 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/8 tsp

Turmeric Powder – pinch

Salt -pinch

Butter/ Ghee – 1 tsp

Cashew & Raisin –  2 tsp each

1

Method:

  • Soak jaggery in  1 cup of luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • Soak both the dals in luke warm water for 20 minutes
  • Heat a tsp of ghee and saute cashew nuts till they are golden brown; switch off and add raisins. In the same pan dry roast both the soaked dals separately for a minute
  • Pressure cook the dal with 3/4 cup of water for 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

s

  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the cooked dal and continue cooking for 3-5minutes
  • Add grated coconut and boiled milk. Cook for 2 minutes and switch off. Garnish with cashew and raisin,serve hot/ cold

paruppupayasam1

3

My Notes:

  • Turmeric powder is optional,I added to give yellow color to the Payasam
  • Adjust milk according to the desired consistency
  • Dal can be sauted for 2-3 minutes and cooked
  • Edible camphor and saffron can be added for extra flavour

Udipi Sambar

IMG_3042

Thinking what to cook as an accompaniment for rice is the biggest challenge.  Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to the mind. I had poosanikai, usually I make kuttu with that, occasionally kasi halwa. This time wanted to do something different  and  googled, I Saw “Udipi Sambar” recipe in venkatesh bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udipi sambar recipe with dal but this was without dal. Loved the way it came out and decided  to do this often in home.

Udipi Sambar

Preparation time : 10 minutes | Soaking time : 15 minutes | Cooking time : 20 minutes

Ingredients:

White pumpkin – 1 cup. + 1/4 cup, into cubes

Tamrind – small gooseberry size

Jaggery – 1 tbsp

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

Sambar powder:

Coriander seeds – 1 tbsp + 1 tsp

Cumin seed – 1 tsp +1/2 tsp

Red Chilli – 3/4 (Adjust according to your spice level)

Grated cocunut – 1/3 cup

Method:

  • Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under “Sambar powder” until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside

IMG_3027

  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin

IMG_3031

  • Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off

IMG_3033

  • Serve with rice and varuval

IMG_3045

Checkout my other rice Accompaniments,

My Notes:

  • Adjust the sambar consistency according to your desire by adjusting the water
  • Instead of fresh coconut, kopari can also be used

Thaala Kuzhambu

IMG_2136

During my college days, when went for a family picnic, my Aunt’s Amma brought this Kuzhambu as a Rice Accompaniment for lunch. I loved it and I asked my Amma to cook that for me. She got her recipe and wrote in my book for my reference.

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Ingredients:

Potato –  1, big peeled and diced

Brinjal – 2, diced

Drumstick – 1

Carrot – 1

Beans – 6

White pumpkin  – 1 cup after dicing

Turmeric powder – 1/4 tso

Tamarind – small lemon size

Coriander leaves – few

Asafoetida – generous pinch

Salt – as needed

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

For paste:

Toor Dal – 1 tbsp

Channa Dal –  1 tbsp

Coriander seeds – 1 tbsp

Fenugreek – 1/4 tsp

Pepper – 1/2 tsp

Black Sesame  seed – 1 tsp

Rice – 1 tsp

Grated cocunut – 1/2 cup

IMG_2153
Method:

  • Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
  • Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves.  After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

IMG_2095

  • In a spearate pan add 1/4 tsp of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and  rice until they turn golden brown. Transfer them into a plate

IMG_2091

  • In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

thala kuzhambu

  • Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

IMG_2108

  • Add the ground paste and cook for 5  minutes

IMG_2109

  • Garnish with coriander leaves and serve hot with rice

IMG_2141
My Notes:

  • Any vegetables of your choice can be added

Whole Moong Bean Paniyaram

IMG_8518

When I was thinking what to prepare for breakfast next day, I saw a fresh pack of whole moong bean in the kitchen. Usually I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did Adai paniyaram with lentils and rice, this time wanted to skip rice.

Whole Moong Bean Paniyaram:

Preparation Time : 10 mins | Soaking Time : 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

Toor dal – 1/4 cup

Channa dal – 2 tbsp

Onion – 1 finely chopped

Cumin Seeds – 1/4 tsp

Green Chilli – 1

Ginger – 1/4 tsp

Hing – a generous pinch

Oil – 2 tbsp

salt as needed

IMG_8510

Method:

  • Soak the three lentils together for about 4 hours (I soaked in warm water)
  • Drain the water, and Grind into a coarse paste, along with green chillies, cumin seeds and ginger, by adding water
  • Mix with onion, hing and salt. If required add some more water for the batter

IMG_8496

  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

IMG_8503

  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney

IMG_8505

IMG_8506

 

My Notes:

  • Instead of oil you can even use cooking spray
  • If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make dosage
  • You can add any veggies of your choice
  • Instead of green mong bean, yellow moong dal can also be used

 

 

 

Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

Image

Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

Image

  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

  Image

  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

Image Image

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

Image

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

Image

  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

Image

  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

Image

  • Serve with any chutney

Image

My Notes:

  • Green chilli can be used instead of Idli podi
  • Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Bisi Bele Bath

Bisi bele bath to me is a special vegetarian Sunday lunch. Sis and I will ask mom to cook this frequently. When my mom cooks Bisi Bele Bath, the aroma of ghee and the flavor of the dish fills the entire house. Mom cooks it in two ways – cooking rice and sambar separately and mixing both, or cooking everything together in the pressure cooker. I chose the second method as it doesn’t require me to be in the kitchen for a long time.

 Image

Bisi Bele Bath:

Soaking Time: 1 hour | Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 5

Recipe Category: Entree

Ingredients:

Rice – 1 cup, soaked and drained

Toor Dal – 1 cup, soaked and drained

Mixed Vegetable – 2 cups (I used carrots, beans, capsicum, potato and drumstick)

Ghee – 3 tbsp

Sesame Oil – 1/4 tsp

shallots – 15

Curry leaves – 1 spring

Turmeric powder – 1/4 tsp

Coriander powder – 1/4 tsp

Sambar Powder – 1/2 tsp

Tamarind – 2 tbsp

Roasted Peanuts – 2 tbsp

Cashew – 2 tbsp

Water – 6 cups

Salt – to taste

To temper:

Mustard Seeds – 1/8 tsp

Fenugreek – 1/8 tsp

For Bisi Bele Bath Powder (makes Approx. 1/4 Cup)

Chana dal (split bengal gram) – 1 tbsp

Cinnamon  powder – 1 tsp (optional)

Coconut – 3 tbsp, grated

Red chillies – 3

Coriander  seeds – 1 tbsp

Peppercorn – 1/4 tsp

Fenugreek – 1/4 tsp

Fennel Seed – 1/4 tsp

Shallots – 3

Oil – 1 tsp (I used coconut oil)

Method:

  • Add oil to the pan, add all the ingredients (Except Coconut) listed under ‘For Bisi Bela Bath Powder ‘ and saute on low flame for 4 – 5 mins or till they turn golden brown in colour. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add zwater and blend in a mixer to a fine paste and keep aside

Image

  • Add Ghee to the Pressure cooker. When ghee is hot, add the items under ‘To Temper’ and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well

Image

 

  • Add rice, toor dal, tamarind and mix gently. Saute on medium flame for 2 minutes. Add salt,  and 6 cups of hot water, mix gently. Finally add peanuts, cashew and sesame oil. Pressure cook on a high flame for 4 whistles

Image

  • Allow the steam to escape before opening the lid. Garnish with Coriander/Boondi/sev/Oma pudi and serve hot

Image

Image

My Notes:

  • Chop vegetables into big chunks so they won’t became mushy while cooking
  • I soaked rice and toor dal together in hot water for 1 hour
  • Instead of homemade bisi bele bath paste, you can also use bisi bele bath powder available in the stores
  • If you are using Drumsticks boil them separately, and add it to cooked Bisi Bele bath rather than cooking along with other veggies. This would prevent Drumstick from breaking apart

Pesarattu Dosa

Both Ammas (Amma and MIL) use to prepare a variety of dosa with yellow moong dal and boiled rice. I never realized that was a modified version of pesarattu. One of my Telugu friends shared this pesarattu recipe, made with green moong dal. Tried Pesarattu with moong dal, after tasting this dosa we loved it, and added this dosa in our breakfast menu.

Image

Pesarattu:

Preparation Time : 3 mins | Soaking Time : 4 hours | Cooking Time : 15 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole moong dal/ green gram/moong bean – 1 cup

Boiled Rice (Idly Rice) –  2 tbsp

Green chillies – 2

Ginger – 1/2 inch piece

Coriander leaves- a handful

Hing – a generous pinch

Salt – as needed

Water – as required

Method:

  • Soak Moong Dal overnight (or atleast for 8hrs in cold water or 4 hours in hot water). Rinse it well and drain the water. Grind it with boiled rice, ginger, green chillies, coriander leaves and required qty of water to a smooth dosa batter consistency

Image

  • Heat dosa skillet, take a ladle full of batter and spread it thin. Cook both sides. Serve it hot with any chutney. We had it with Tomato Chutney

Image

 

Image

My Notes:

  • Can sprinkle onion on top while the dosa is being cooked

 

Adai Paniyaram – Savory Lentils & Rice Balls

Adai paniyaram is a different version of Kuzhi Paniyaram. Normally we make masala paniyaram with left over idly batter, for a change I tried Panniyaram with leftover Adai batter for breakfast. Adai batter is a mixture of rice and various lentils with flavors of ginger and red chillies. With this batter we generally make Adai Dosai.

Image

Adai Paniyaram:

Preparation Time : 10 mins | Soaking time: 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Boiled Rice (Boiled Rice used for making Idli/Dosa) – 1/4 cup

Raw Rice  – 1/4 cup

Moong dal –  1/4 cup

Toor dal – 1/4 cup

Channa dal – 1/8 cup

Onion – 1 finely chopped

Red chillies – 3

Curry leaves few

Ginger – 1/4 tsp

Coriander leaves a small bunch

Hing a generous pinch

Oil – 2 tbsp

salt as needed

Method:

  • Soak the rice and the lentils together for about 3 hours
  • Drain the water, and Grind into  course paste along with red chillies and ginger. Add required amount of water
  • Mix with onion, coriander leaves, curry leaves, hing and salt.  Adjust the qty of water as needed
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

Image

  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney / jaggery / aviyal

Image

My Notes:

Instead of oil you can even use cooking spray