BEERAKAYA KOOTU

Kootu is a dal and vegetable based dish especially made in South Indian homes. It should not be confused with the normal dal. Many ingredients are included along with the dal and veggies. My Mom used to make kootu with Beerakaya or sorakaya or Bengaluru Vankaya(chow-chow). Mixed veggie kootu can also be made with beans, carrots, peas etc. Today I give the recipe for the Beerakaya kootu(ridge gourd kootu). You can add any veggies of you choice to choose your taste.
INGREDIENTS

• Ridge gourd                    1
• Toor dal                           1 cup
• Green chilies                   1
• Tamarind pulp                2 Tsp(thick pulp) 
• Chana dal                        1 Tsp
• Urad dal                          1 Tsp
• Coriander seeds             1 Tsp
• Fresh coconut                2 inch piece
• Red chilly powder         1 tsp
• Coriander leaves           4-5 sprigs
• Salt                                  to taste

for the tadka

• Oil                                  1 Tsp
• Chana dal                     1/2 tsp
• Urad dal                       1/2 tsp
• Mustard seeds             1/4 tsp
• Hing                               a pinch
• Curry leaves                   a few

PROCEDURE
Peal and cut the ridge gourd into 1 inch cubes.
Cook the toor dal and ridge gourd, green chilies and keep it aside.
In a pan add a teaspoon of oil. Heat the oil and roast the chanadal, urad dal, coriander seeds.
Make the masala paste with the roasted ingredients, tamarind pulp, coconut.
Now in another pan heat the oil for the tadka. Add the tadka ingredients, when the tadka is done add the cooked dal to the tadka.
Reduce the flame to low. Add the ground masala, half a cup of water. Cook till the masala is mixed with the dal.
Finally add the salt, chilly powder, chopped coriander.
Serve hot with rice or roti.
TIPS

• Other veggies such as chow chow,  bottle gourd, carrots, potatoes etc. can also be used in kootu.
• Khus Khus(gasagasalu) can be added to the ground masala to enhance the taste.

METHI DHAL

Methi Dal

Pulses are rich in protein, carbohydrates and fibre. Toor dal, moong dal, urad dal, channa dal, kala chana, kabuli chana are some of the pulses used in Indian cooking. They form an important part in vegetarian cooking. Toor dal is extensively used in everyday cooking, especially  in South India. Combined with different kinds of vegetables toor dal is used to make different dishes.

Toor dal combined with green leafy vegetables form a very good main course with rice. Spinach, methi, Chinese spinach, Amaranths, are most commonly used to make dhal.

I made methi dhal which goes well with rice or roti.

INGREDIENTS

• Methi leaves          1 large bunch or 2 cups finely chopped
• Toor dal                 3/4 cup
• Onion                     1 medium
• Tomato                   1 medium
• Green chilies          1
• Redchillypowder     1 Tsp
• Sugar                      1 Tsp
• Salt                         to taste
• Tamarind  juice      3 Tsp( thick tamarind juice)

FOR TADKA

• Oil                          2 Tsp
• Chana dal               1/2 tsp
• Urad dal                 1/2tsp
• Mustard seeds       1/4 tsp
• Hing                       a pinch
• Garlic                      5-6(finely chopped)
• Curry leaves           5-6

PROCEDURECook the toor dal in a pressure cooker and mash it and set aside. In a pan add the oil and once it is heated add the tadka ingredients. When the dals turn to brown add the finely chopped onions. Fry for a minute and then add the finely chopped tomatoes. Fry for another minute and close the lid and let remain for a minute. When tomatoes and onions become soft add the methi leaves. Add the salt and sugar. Fry the methi till a nice aroma is felt. Although methi is bitter it gives a nice aroma when cooked. Close with the lid and fry intermittently. When the methi is cooked completely , to compensate the bitter taste add the tamarind juice and green chilies. Add half cup of water. When the water boils add the mashed dal. Stir till every thing incorporates well and finally add the chilly powder. See the consistency of the dal and adjust water to your taste.Serve hot with rice or roti.
TIPS

• Raw onion goes well with methi dal and rice, for that reason, with any leafy vegetable dal.
• Sugar is used so that methi does not change color.
• Some people cook every thing together in a pressure cooker, but the above procedure is the best way to bring out the flavors of methi.

MANGO DAL

   

Mango dal is one of the best dals which is loved by every one.  When it is summer mango dal is a must every week in every South Indian home. The sourness of the mangoes combined with the spicy chilies make a unique delicacy in your meal. Mango dal combined with the gummadi vadiyalu tastes heavenly. This simple dish is made as any other dal.
INGREDIENTS

• Raw sour green mango                     1
• Toor dal                                            1 cup
• Green chilies                                    2
• Oil                                                    1 Tsp
• Chana dal                                         1 tsp
• Urad dal                                            1 tsp
• mustard seeds                                  1/2 tsp
• Red chilly powder                             1/2 tsp
• Hing                                                  a pinch
• Salt                                                   to taste
• Coriander                                       2-3 sprigs
• Curry leaves                                    4-5

PROCEDURE
Wash and peel the mango. Cut into a thin slices. If the mango is very sour then half of the mango is enough. Put the mango slices and green chilies in one bowl and toor dal with 2 cups of water in another bowl . Pressure cook both of these till soft. Now cool toor dal and mango. Combine them and mash thoroughly. Add the red chilly powder and the salt. Heat a pan and add the oil and the tadka ingredients(urad dal. chana dal, mustard, hing, red chilies, curry leaves). When the tadka is done pour it into the dal mixture. Finally add the chopped coriander and mix well. Now the dal is ready to have with hot rice and ghee.
TIPS

• Toor dal doesn't cook if cooked along with mango slices, because of the sourness, so cook them separately.  

BOTTLEGOURD WITH MOONG DAL

Bottlegourd, also known as bottle squash, doodhi or lauki is highly nutritive according to ayurveda. It contains a lot of water so it is said that lauki is good for bringing the body heat down. It is a very beautiful long spongy vegetable can be easily cooked and it easily absorbs any flavor. A variety of dishes can be made with, it can be made into curry or dessert or stew or combined with dals. This lauki is  a must item in the South Indian stews. Lauki dal can be made with either toor dal or the moong dal. When you are bored of the toor dal try out lauki cooked with moong dal. This tasty creamy dal with light spice is a yummy dish for lunch. It can be served with rice or hot chapathi.
INGREDIENTS

• Bottlegourd                    1 cup chopped pieces
• Moong dal                       1/2 cup
• Green chillies                   2 (chopped)
• Salt                                  to taste
• Coriander                        2 Tsp chopped
• Tamarind                        1/2 inch piece

for the tadka

• Oil                                  1 Tsp
• Chana dal                       1/2 tsp
• Urad wash                      1/2 tsp
• Mustard                          1/4 tsp
• Jeera                              1/4 tsp
• Hing                                a pinch

PROCEDURE
Wash the moong dal and add the bottle gourd pieces, tamarind and green chillies. Add 1+1/2 cups of water and cook the dal and veggie mix in a pressure cooker until 3 whistles. Mash the cooked dal and keep aside. In a pan heat the oil and add the tadka ingredients. When the tadka is done add it to the dal. Finally add the salt and chopped coriander and mix well. Enjoy the dal with hot steamed rice or roti.  
TIPS

• Toor dal can also be used instead of moongdal.
• Do not use red chilly powder if moong dal is used, as the taste changes.

                

PALAK DAL

Palak is a very high in Iron leafy vegetable. It is not only nutritive but also very tasty. It is widely used in Indian cooking. Here I present a simple palak dal, easy to make and delicious to eat.
INGREDIENTS

• Toor dal                     3/4 cup
• Palak                          2 cups( chopped)
• Onion                         1( chopped)
• Tomato                       1( chopped)
• Green chilies               1 (chopped)
• Tamarind                     small piece (2 inch piece)
• Salt                              to taste

FOR THE TADKA

• Oil                               1 Tsp
• Urad wash                    1/2 tsp
• Chana dal                      1/2 tsp
• Mustard seeds              1/4 tsp
• Chopped garlic              1 Tsp

PROCEDURE
Cook the dal along with the chopped palak, chopped onion, chopped tomato, green chilies and tamarind and 1+1/2 cups of water. Keep the tamarind in small cup above the dal in the cooker and mix it after cooking the dal. (Some times dal doesn't cook due to the sourness of the tamarind,so cook it separately). Now add the salt to the cooked dal and mix  well. In a pan add the oil and when it is heated add the tadka ingredients and when the tadka is done add it to the mashed dal. Mix well and serve it with hot rice or roti. Raw onions with a hint of lemon juice over them goes well with palak dal and rice.

TOMATO DAL

For a quick and easy yet healthy and nutritious dish opt for dals. Many Indian families cook dals  pretty often. Toor dal is used to make the dish but can be substituted with moong dal. My cooking don't end without preparing some dal everyday. Tomato dal is made in many different ways , here I present the recipe adapted from my mom's version.

INGREDIENTS

• Toor dal                           1cup
• Tomatoes                         3 large
• Green chilies                    2
• Tamarind                         small piece
• Salt                                  to taste
• Red chilly powder             1tsp
• Cilantro                            4 sprigs
• Water                               2 cups

FOR THE TADKA

• Oil /ghee                          1 Tsp
• Urad dal                            1 tsp
• Channa dal                        1 tsp
• Mustard seeds                  1/2 tsp
• Jeera                                 1/2 tsp
• Hing                                   a pinch
• Turmeric                            a pinch

PROCEDURE
Cut the tomatoes into cubes ,slit the green chilies into two and deseed if they are too hot. Wash the dal and add the tomatoes, green chilies, tamarind and water, cook in a pressure cooker until the dal is cooked completely , but don't overcook so that it is too mushy. Keep the tamarind in a small bowl separated from dal, as the some dals doesn't cook due to sourness of tamarind.
Mash the dal . Add salt and red chilly powder and mix well. For the tadka heat oil/ghee ,add the tadka ingredients and once the mustard seeds splutter add it to the dal and mix well. Finally garnish tomato dal with coriander leaves and serve with steamy rice or chapathi.
TIPS AND OTHER VARIATIONS

• Add crushed garlic in tadka for a different kick.
• Some people add sambar powder and coconut milk for a different taste.
• One more variation is adding onions. For the preparation sauté onions and tomatoes in oil and when they are done add  to the dal and cook it.
• Always add turmeric to the tadka at last so that the raw flavor is removed and also it don't get burnt.