Mango Dhal with Okra fry

My best dish Mango dhal and my husband favourite fry is okra fry.
Goes well with plain white rice and fresh hot ghee. Hmmmmmmm  Yummy

Ingredients for making Mango Dhal

1 raw mango
1 cup Toor dhal
garlic cloves 4 medium size
mustard seeds
2 red chillies
4 green chillies
salt
uradh dhal
Chenna dhal
Curry leaves
oil.

Preparation:
1. Take a Pressure cooker soak the Toor Dhal foew 10 minutes with water.
2. Meanwhile peel the mango skin and cut into small pieces.
3. Add mango slices, green chillies, little oil to the dhal with little more water than regular.
4. Cook under medium to low flame for 4 to 5 whistles.
5. Because of mango tanginess dhal will take long time to cook.
6. Turn off the pressure cooker.
7. Take a kadai pour oil add mustard seeds, crushed garlic, curry leaves, red chillies, uradh dhal, Chenna dhal fry it.
8. Now add seasoning and dhal together if required of water and mix with salt.

Yummy Serve with Rice and Ghee

Note : You have to balance the spicy level with tanginess otherwise it wont taste good.

Ingredients for Okra Fry:

1 kg Okra
salt, Chilli powder
Coriander powder
oil
Turmeric

Note : Cut the Okra into small thin circles (remove the heads)

Seasoning
uradh dal few
Chenna Dhal few
red chillies 2
Curry leaves 4
mustard seeds few
Garlic crushed 3

Preparation:
1.Take a wide pan pour oil once oil get boiling add mustard seeds, chenna dhal, uradh dhal, Garlic, red chillies, curry leaves fry it.
2. Add the okra pieces fry it well.
3. Add the remaining spices one by one liek turmeric, salt, Chilli powder, Coriander powder.

Goes well with Chapathi, or rice, as side dish too

Dhal Makhani

One more famous dish from the Northern part of India "Dhal Makhani"

Ingredients
Whole Black Gram 1/2 cup soaked and cleaned
While Green Gram 1/4 cup soaked and cleaned
few Red kidney beans soaked and cleaned
Onion -1  big size
Tomato - 1 medium size
2 garlic cloves
pinch of ginger
Dhal makhani masala - 1 tea spoon
Green chillies
Cumin seeds
Cream cheese
Water
Salt
Turmeric
oil
Cumin seeds

Preparation:
1. First take all three dals pressure cook for one whistle on low medium flame.
2. Take a kadai pour butter or oil add cumin seeds, garlic and curry leaves.
3. Now add onion slices and Chilli to it fry it well.
4.Add tomato and pinch of gingerfry it well.
5.Switch off the flame and mash the ingrdients.
6. Take the same kadai pour the mashed masala and fry it again.
7. Add Pressure cooked dhals to it add Dhal makhani masala to it.
8. Chilli powder, turmeric, salt, coriander powder mix it well and if required add the water.
9. Let cook it under low flame for few minutes and at last garnish with coriander leaves..

Serve hot with Roti or Parota

chow chow sambar

Finally even i tried show chow sambar it's tasty. I got fresh chow chow from the plant i cooked with dal.

Ingredients
2 chow chow cut into equal sizes
garlic
1 cup dal soaked cooked with pinch turmeric
2 red chillies
1 medium onion slices
1 tomato
1 bowl tamarind juice
salt
chilli powder
coriander powder
salt
mustard seeds,
few chenna dal
few uradh dal
curry leaves
oil


Preparation:
1.Take a kadai pour oil add mustard seeds, chenna dal , uradh dal, red chillies, curry leaves, crushed garlic.
2. Fry all the seasoning ingredients add sliced onions and fry it well.
3. Now add chow chow slices with tomatoes and cook with tamriind juice for 15 minutes on low flame
4. Now add cooked dal chilli powder, coriander powder, salt.
5. Boil until u get nice sambar smell.
6.Serve with hot rice and nice rice dish.

Thotakura Pappu kodiguddu porita

I kept telugu name greens dal with egg bhuji

Ingredients for Thotakura pappu
1 bunch of thotakura
1 white onion
1 tomato
2 green chillies
pinch of turmeric
1/2 cup toor dal
salt
oil
tamarind juice 1/2 bowl
chilli powder
coriander powder
mustard seeds
curry leaves
garlic cloves -1 big shredded
chenna dal
2 red chillies
uradh dal.


Ingredients for Kodiguggu Porita
2 eggs
1 red onion
3 green chillies
few curry leaves
few coriander leaves
garlic cloves -1 shredded
salt
cumin seeds few
black pepper powder
oil


Preparation of lentils:

1. Take Pressure cooker soak toor dal for 10 minutes add pinch of turmeric .
2.Clean the thotakura bunch cut into pieces with stems and leaves add to the pressure cooker.
3.Slice the white onion add to the pressure cooker.
4.Slice the tomato add to the pressure cooker.
5.Add green chillies close the lid and pressure cook on low flame until 3 vistles.
6.Now squeeze the tamarind juice keep aside.
7. Take another kadai pour oil once it get heat add red chillies, mustard seeds, split dals, curry leaves, garlic, chillipowder, coriander powder and mashed cooked dal mix well with tamarind juice and salt.
8. Let it cook some time on low flame.
9.Serve hot with plain rice.

Preparating Egg Bhuji:
1.Cut the garlic cloves, curry leaves, green chillies, red onion, coriander leaves.
2.Take a kadai pour oil add cumin seeds, mustard seeds(optional), shredded garlic, curry leaves,green chillies, red onion slices one by one and fry .
3.Take a other bowl break the egg shell and beat with the help of fork make sure weather egg white and egg yellow got mixed well.
4.Now add the beaten eggs to the curry with salt, pepper powder, stir well other wise it will burn.
5. Add coriander leaves and mix well..

Meethi dal

Ingredients
meethi leaves 1 bunch
tamarind jucie 1/2 cup
chili powder
turmeric
salt
curry leaves
mustard seeds
2-3 red chillis
1 cup moong or toor dal

Preparation
1.Soak the dal with water and later clean it
2.Add meethi leaves to it
3.Add turmeric and pressure cool for 3
4.Later add salt,tamarind juice to it
5.Take another vessel pour oil add mustard seeds,curryleaves, red chilies,uradhdal,chenna dal
6.Add cooked dal to it
7.keep on low flame add chili powder

Ridge Guard Kootu

Ingredients:

Ridge gourd – 2 Nos
Moong dhal – ½ cup
Turmeric Powder – a pinch
Oil – 1 teaspoon
Mustard – ½ teaspoon
Jeera – 1 teaspoon
Asafotida Powder – a pinch
Curry leaves – few
Salt – 1 teaspoon or as per taste

Method:

1.Scrap the skin from the ridge gourd and cut it into small pieces.

2.Cook moong dal along with a pinch of turmeric powder till soft.

3.Put the ridge gourd pieces in a vessel and add just enough water to cover the vegetable.

4.Add chili powder and corainder powder , turmeric powder and salt. Cook on medium flame till it is soft.

5.Add cooked dhal and stir well. Allow to cook for two to three minutes.

6.Season it mustard, jeera, asafotida and curry leaves.

Spinach Dal

Ingredients
spinach 1/2 bunch
dal(any toor or moong dal) 1/2 cup
1/2 cup tamarind juice
3-4 green chillies
1 small onions slices
tomatoes 1/2(cut into cubes)
Garlic
chili powder
salt
turmeric

for seasoning
mustard seeds
oil
chenna dal,uradh dal
garlic 2 cloes into pieces
2 red chillies
curry leaves
onion
asafatodia

preparation

1.soak dal for 2-3 minutes
2.add turmeric green chillies ,spinach,onions,tomatoes and cooked 3-4 vissils
3. take a vessel add oil for seasoning and all seasoning ingredients
4.add chili powder, cooked dal, tamarind juice, salt. cook 3 more minutes and serve hot with rice or roti