Channa dal - Tomato Chutney

Channa dal and Tomato chutney is one of the yummy chutney.

We love to have varieties of chutneys with plain rice or any other dishes like idli, vada, dosa, uppittu, chapati and so many to list it.
Chutneys are very nice to eat with dosas, idli, poori, chapati, rotti etc etc. Varieties of chutneys can be prepared.
I have prepared Chutney using channa dal and tomato. Tomato is from our garden and I am very happy to prepare this yummy, spicy chutney.
No Onion or No Garlic is used here in this Channa dal and Tomato Chutney.
It is very easy, simple, quick and yummy.

Things Needed :

Tomato : 1
Channa Dal : 1 Tablespoon Full
Green Chilly : 2 to 3
Curry Leaves : 6 to 8
Coconut : 1 Cup
Tamarind : A small marble size
To season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry leaves : 4 to 5

Method :

1. Wash tomato and cut into small.

2. Grate coconut and keep it aside.
3. Keep a pan and heat. Add oil and channa dal, red chilly and fry till they turn slightly brown.

4. Add cut tomatoes and fry till it turns soft.

5.Add little tamarind and fry for a minute. Put off the fire and add grated coconut.
6. Let all the fried ingredients get cool.

7. Add required water, salt and grind till it turn soft texture. Take it out to a serving dish.

8. Add seasoning of mustard seeds, ingh, curry leaves done in coconut oil.
9. Add this seasoning to ground channa dal - tomato chutney.

10. Now the chutney is ready to serve.

Note :

You can dry roast dal and tomatoes till it turn soft. Adding more chilly is optional.
Adding more coconut is optional. If you are using this chutney with dosa or idli let the chutney be mild spicy. If it is for lunch let it be bit spicy. (Optional).
Time : 15 Minutes
Serves : 2 to 3  .

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).

I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.

 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.

5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.

6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.

7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.

9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.

10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.

They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.

3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.

5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.

6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.

8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.

10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.

12. Repeat the same and prepare rest of the dosas.

Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.

Watch : 

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.

2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.

7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Ragi Moong Dal Dosa

Ragi is one of the wonderful millet which is gluten free. I have used ragi flour and moong dal and prepared yummy dosa and it is with out fermentation. No Soda or No Eno and it is one of the healthy dish you need to add it your diet.

Ragi Moong dosa is good for people who wants to diet. it is also diabetic friendly. Ragi provides vitamins and minerals and moongdal boost energy and helps to keep your tummy full for a long tim.
I have used ragi flour, moong dal, very little pepper pods and handful curry leaves.
You can prepare dosas as soon as you grind the dosa batter. No need for the batter to be fermented. Good for all age group and is very digestive to all age group.
Let us see the recipe now :

Ingredients :

Moong dal : 1 Cup full
Ragi flour : 1 Cup full
Pepper Pods : 6 to 8.
Curd or butter milk : 1 Small cup
Curry leaves : Handful.
Salt : As required

Method :

1. Wash and soak moong dal for an hour. Grind it with curry leaves and pepper pods.

2. Add little water to ragi flour and mix it well. Add this mix to mixi jar and churn for 2 to 3 minutes.
3. Take it out from the mixi jar to a big bowl. Add required salt and a cup of curd/butter milk.

4. Mix the batter nicely and keep it aside.
5. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.

6. Let the pan be on lower flame. Take out a ladle full of moong - ragi dosa batter and spread it on the pan/tava.
7. Sprinkle some oil on the top. Cover and cook on medium and low flame.
8. Turn the other side and cook for a few seconds.

9. Ragi - Moong Dosa is ready to serve.

10. Serve with your choice of side dish.

Note :

Add little water to grind. If the batter turns watery, add little more ragi flour or rava/semolina.
Dosa might turn bit hard. Adding water and mixing the ragi flour just before adding to mixi, helps to grind the batter nicely. Adding pepper pods and curry leaves to dosa batter is optional. They do help to reduce the gas formation of the food. Adding curd to the batter helps to soften dosa.
Time : 1 hour for soaking moong dal + grinding 5 minutes + Dosa preparation 10 minutes.

Serves : 2 to 3.

Sweet & Khara Rava Kadubu

Kadabu or Kadubu is one of the Karnataka Food. Kadubu can be stuffed with sweet coconut or some spicy dal.
Here is two varieties of kadubu Spicy and Sweet.
1. Kadubu stuffed with Moong and Cabbage Dry Curry and  Jaggery - Coconut Stuffed.

Kadubu is a simple steamed dish. 
Kadubu is prepared during festivals like Nagara Panchami, when they worship Naga devati /Snake. That festival falls during the Shravana month when the rain starts to slow down its pour. Shravana Month is very precious for Hindus. The month is full of festival,  celebration and enjoyable time.
Normally Kadubu is done using raw rice and some prepare with Millets. I have tried this Kadubu with thin variety of rava/chiroti Rava.
There were some banana leaves and I thought of making use of it. So the YUMMY Kadubu is here.
I have prepared Both Spicy and Sweet Kadubu.
For spicy Kadubu - Cabbage and Moong dry curry 
And the sweet Kadubu its usual Jaggery - Coconut Mix.
I had some cabbage - moong dry curry left which was done for lunch. The same curry was used for spicy Kadubu.
It is healthy Kadubu. It is simple and easy to preapre.
NO ONION OR GARLIC IS USED. 
Let us see the recipe

Things Needed :

Chiroti Rava / Thin Variety Rave/Semolina : 1 1/2 Cup
Water : 1 1/2 Cups
Salt : As required
Ghee : 1 Teaspoon
Cabbage - Moong Dal Dry Curry : 1 Small bowl.
Coconut - Jaggery Mix :  1 Small Bowl

Method :

1. Keep 1 1/2 Glass of water to boil.

2. Add thin variety rave/chiroti rave/semolina and mix it well and stir it turns thick.

3. Allow it to cool. Kneed the dough well. Add 1 tsp of ghee and kneed it again.
4. Divide them as small portions.

5. Roll them with roller as thin as you like.

6. Place 1 tablespoon of spicy or sweet  stuffing.

7. Fold the edges and place on piece of banana leaf.
8. Fold the banana leaf around the kadubu.

9. Arrange them in a bowl.

10. Steam in pressure cooker or idli cooker for 12 to 15 minuurwa.
11. Remove it from the bowl and arrange the kadubu on a tray or plate.

12. Serve with your choice of side dish and ghee.

Note :

Use of banana leaf is optional. But it is said that use of banana leaf is healthy. Use of more spice is optional.
Use powder jaggery to mix it with grated coconut. It mixes well with fresh grated coconut.
Time : 30 Minutes : If Cabbage - Moong Dry Curry is ready.
Serves : 2 to 3 

Preparing Cabbage - Moong Dry Palya :

Wash and cut cabbage as thin and cook with 1/2 cup of moong dal. Season with mustard seeds, jeera, ingh, green chilly and curry leaves. Add cooked cabbage and moong dal and stir nicely and slowly.
Add salt. Mix it well and add grated coconut. Shift it to a serving dish.
Cabbage - Moong Dal Dry Curry is ready to Serve.

 Made some Modakas with same dry curry and sweet mixture stuffings. It looks cute and definitely kids will surely love to eat them. So this idea of giving shape while preparing food definitely attract kids and you can say sweet and spicy Modakas.