Monday, May 21, 2018

DAL SERIES - Pappucharu ( Andhra Tamarind Dal)


Ingredients
1
Tur Dal
100 gms.
2
Onion/shallots
1 medium sized; quartered
Shallots – peeled and whole
3
Tomatoes
1 medium sized; quartered
4
Green Chilies
4 slit lengthwise
5
Tamarind Paste/ Tamarind
Tamarind Paste – 2 tsp (depends on how tangy the paste is)
Tamarind – lemon sized ball soaked in water and juice extracted from it
6
Turmeric Powder
¼ tsp
7
Salt
To taste
8
Curry leaves
3-4
9
Optional Veggies
Any vegetable like Raddish, Drumsticks, Cauliflower, Brinjal can be used. Ensure that they are cut in the same size as the Onion/tomato and in the same proportion. While veggies taste good in this dal, too much is not a good idea. Use only one vegetable at a time
For Tempering/tadka
10
Oil/Ghee
2 tablespoons
11
Dry Red Chilies
1 broken
12
Asafoetida (Hing)
¼ tsp
13
Mustard Seeds
1 tsp
14
Cumin Seeds
1 tsp
15
Fenugreek (methi) seeds
½ tsp
16
Garlic
6 - 7 pods; Crushed/grated/chopped finely
17
Curry leaves
4-5
18
Fresh Coriander for garnish
A handful chopped

   Method
  1. Wash the dal thoroughly and cook in pressure cooker until thoroughly cooked. (On high until first whistle and then on sim for 10 minutes)
  2.  Once the dal is cooked, mix it well and add a little water if needed.
  3. Now add all the ingredients from 2 – 9 to the dal, mix well and close the lid. Pressure cook on high for 2 whistles.
  4. Open the pressure cooker and mix the dal well. If you feel the dal is too thick at this point, add about 50-100ml of hot water and bring it to a consistency you prefer. 
    1. The consistency of this dal is supposed to be thinner than the usual dal but thicker than rasam (charu). It is also meant to be a light dal and so should be more watery than the usual
  5. For the Tempering/tadka, heat ghee/oil in a small pan and then add the ingredients (10-17) for the Tempering/tadka, one at a time, in the sequence given.
    1. Wait for the mustard seeds to pop before you add the cumin seeds
    2. Wait for the garlic to begin to brown before adding the curry leaves.
    3. Now pour the Tempering/tadka over the dal and mix
  6.  Garnish with coriander.


Tuesday, February 27, 2018

DAL SERIES - ANDHRA PALAK PAPPU ( SPINACH DAL)

2. Andhra Palak Pappu (Spinach Dal)

Ingredients

1
Tur Dal
100 gms
2
Onion
1 medium sized; chopped
3
Spinach (Palak)/Fenugreek (Methi)
Fresh – 1 ½ cups finely chopped
Frozen – 1 cup
4
Green Chilies
4 slit
5
Tamarind Paste/ Tamarind/ Tomato
Tamarind Paste – ½ tsp
Tamarind – 1-inch piece
Tomato – 1 medium finely chopped
6
Turmeric Powder
¼ tsp
7
Salt
To taste
For Tempering/tadka
8
Oil/Ghee
2 tablespoons
9
Dry Red Chilies
1
10
Asafoetida (Hing)
¼ tsp
11
Mustard Seeds
1 tsp
12
Cumin Seeds
1 tsp
13
Fenugreek (methi) seeds
½ tsp
14
Garlic
6 - 7 pods; Crushed/grated/chopped finely
15
Curry leaves
4-5
16
Fresh Coriander
A handful chopped

               Method
1.     Wash the dal thoroughly. Put in pressure cooker along with the first 6 ingredients.
2.     Pressure cook on high until first whistle and then on sim for 10 minutes
3.     Open the pressure cooker, add salt and mix the dal well. Smash the tomatoes with the back of a spoon. Do not over mix as then it becomes pasty and starchy.
4.     If you feel the dal is too thick at this point, add about 50-100ml of hot water and bring it to a consistency you prefer.
                                                    i.     This Dal is traditionally eaten with Rice and should be on the thicker side and not be too watery.
5.     For the Tempering/tadka, heat ghee/oil in a small pan and the ingredients (7-11) for the Tempering/tadka one at a time, in the sequence given.
                                                    i.     Wait for the mustard seeds to pop before you add the cumin seeds
                                                   ii.     Wait for the garlic to begin to brown before adding the curry leaves.
6.     Now pour the Tempering/tadka over the dal and mix
7.     Garnish with coriander.