Showing posts with label Dal. Show all posts
Showing posts with label Dal. Show all posts

Friday, August 26, 2011

Gongura Pappu / Pulichakeerai Dal

I have been to San Diego  last week end & to my surprise I found " Gongura / pulichakeerai " in indian store. I jumped with joy as it's hard for me to find this tangy leaf in my place. when ever I buy them I freeze them or oil fry them to store them for longer periods. 

As you all know Gongura Pickle/ Chutney is very famous & same way gongura pappu/dal is famous too. I 'm from Guntur, AP & I have to say that I'm very fond of this leaf & dishes too.
 
Garlic and Gongura they go well with each other in any dish. But I have to mention that the chili powder recipe is a borrowed recipe from one of my friend. This chili power adds lot's of flavor to the dish.



Ingredients 

For dal
1 cup Toor dal
1 cup finely chopped Gongura leaves 
1 cup chopped onions 

Seasoning 
2 tsp Garlic Chili powder 
1 tsp Mustard 
1 tsp Jeera 
1 Red chili ( Break it in to pieces) 
1 tsp Oil 



Pressure cook toor dal, gongura leaves& onions. Allow it for 2 whistles & cool it. 
Mean while in pan add oil add red chili, jeera & mustard. Once mustard starts jumpings switch off the heat. 
Mix up chili powder with dal and allow it to cook for 5mins. Then add seasoning to it & dal is ready to serve. 



For Garlic Chili Powder 
1 cup Red chili powder 
2 tsp Dhania 
2 Garlic flakes
1/2 tsp methi seeds
1/4 cup of Curry leaves

Dry roast dhania, garlic, methi & curry leaves. Garlic takes a little time so remove rest of the ingredients from the pan and fry garlic. 


Grind chili powder & masala mix. 
*** You can feel the aroma once you open the mixie lid. 
Out come: What can I say It's so tasty... :)

 

Thursday, September 10, 2009

Pindi Miriyam with Potato | Bangaladumpa Pindi Miriyam

Pindi Miriyam is andhra recipe. This is a bit similar to kootu. This dish is made with dal that is mixed with a vegetable. I used potatoes in making this dish & it tasted delicious.


Pindi Miriyam

Cook Time: 40mins | Preparation time : 15mins | Yields : 4 Servings
Ingredients
1Cup toor dal
1Cup cubed potato
Salt
Grind to paste
2Tsp raw rice
1Tbs black pepper
1Tbs urad dal
1/2Tbs cumin 
1Tbs coriander seeds
2Tbs red chili
1Tbs tamarind pulp
1/4Cup grated coconut powder
1/2tsp turmeric
Seasoning
1Tbs mustard
1Tbs cumin
2Red chili's broken equally
1Tbs oil
1Tsp Hing
Few curry leaves

Pindi Miriyam

- Pressure cook toor dal & potatoes for 2whistles.
- Heat a pan & dry roast ingredients other than turmeric, tamarind pulp & coconut from grind to paste. Dry roast them till their color changes till light brown & switch off heat & allow to cool. 
- Grind the roasted ingredients, tamarind pulp, coconut, salt & turmeric to smooth paste by adding little water at a time.
- Add the paste to dal mixture & mix it well.
- Cook on low heat for 5mins & adjust salt if needed.


- Heat a pan with oil & add mustard, cumin & red chili's.Once mustard starts jumping add hing & curry leaves to it.
- Switch off heat & mix seasoning with pindi miriyam.
- Serve with rice and chapati.