Showing posts with label channa dal. Show all posts
Showing posts with label channa dal. Show all posts

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.

Thursday, August 9, 2018

Channa Dal Payasa / Kheer

Shravana the month of festival is here. It is a festival of nature. Naagapanchami , Nagara chowthi, Raksha bhandhan, Shri Krishna Janmastami, so and so many festivals in this month. It looks like almost all the days in this month people are busy with poojas, naivedya and pooja functions.


So every day you need to prepare some or the other sweet dishes for Neivedya to God/Goddess.
Here is one such sweet dish which is prepared for festivals, feast and other happy functions.
Channa dal/kadale bele payasa is one of the easiest dish which we can prepare and serve as neivedya.
I have used channa dal, avalakki/flattened rice, jaggery, cardamom and coconut
This Channa Dal Payasa is done during poojas, festivals and feast. It is cooked and then mixed with jaggery, coconut milk, cardamom, and avalakki./flattened rice. Some use cooked rice instead of avalakki.
This Channa Dal Payasa is one of the Traditional Dish from South Canara /Karnataka and we can prepare them for festivals, feast and parties.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Avalakki /Aval/Poha : 1 small cup./2 handful.
Jaggery : 3/4 Cup
Cardamom : 5 to 6 Pods
Coconut : 1 Cup
Salt : A pinch.

Method :

1. Wash channa dal and pressure cook for 8 to 10 minutes. Let it cool.


2. Grate coconut and grind it with cardamom pods. Grind it nicely. Remove coconut mixture  in a bowl. Wash avalakki/flattened rice and keep it aside.


3. Keep a pan on the fire and put jaggery. Add a cup of water and mix it. Let jaggery melt and it turns as liquid. Sieve it with a siever and keep it aside.
. Let it get cool. Strain it keep cleaned jaggery aside.


4.Keep cooked dal on the fire and put cleaned jaggery water to it. Add washed avalakki and boil.
Let it boil nicely. Add a pinch of salt.


5. Now add ground coconut mixture and mix it well. Let it boil for at least 5 minutes.

6. Shift Channa Dal Payasa /Kheer to a serving bowl.
7. Keep a small pan on the fire and heat. Put a tablespoon of ghee and fry cashews and raisins till raisins get fluffy.

8. Add this ghee fried nuts to Payasa/kheer.
9. Serve ready payasa after a lunch/dinner as desert.
Note :
Channa Dal should be cooked softly to get the best payasa. Adding coconut milk instead of ground coconut is optional.
Use of fresh coconut milk is a must to get good taste. Use of more/less ghee is optional.
Using coconut milk adds to the taste. You can use cooked rice instead of avalakki. (Optional). You can also use little raw rice grains while grinding coconut. It adds to the thickness of payasa.
Adding boiled and cooled fresh milk to Payasa , just before serving is optional. It adds to the taste. Do not add hot milk. Payasa might get curdled.
Time : 30 Minutes 
Serves : 4 to 5 
Purely : South Canara Sweet Dish.

Friday, May 11, 2018

Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ


Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.


4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.


8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.


10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Monday, March 12, 2018

Channa Dal - Ridge Gourd Tovve/ Dal

Tovve /Dal is one of the must dish served in the beginning of the food. tovee is full of dals and is normally with very little spices.



Tovve is eaten with ghee and it provides minerals and vitamins.
I have prepared Heerekai/Ridge Gourd with channa dal/Kadale bele and it goes well with almost all the main dishes.
Tovve is filled with proteins, because we do use lots of dal while preparing it. Adding vegetables helps to digest the food we eat.
Different types of dals can be used for preparing Tovve. Moong dal, Toor dal, Masoor dal and even pulses like pea pods, cow pea, black eyed bean and whole moong  are used preparing tovee.
Let us see some benefits of eating channa dal in our diet.
Channa dal/split bengal gram is one of the nutritious dal . We indians use this channa dal for many dishes.It is filled with nutrition and minerals.
Channa dal is low in fat and it helps to lower the cholesterol. It is good for diabetes. It has minerals like zinc, folate and proteins. It helps to boost our energy and immunity. It is good good for weight loss. It is good for people who suffer from high blood pressure. It protects from digestive problems.
No Onion or No Garlic is used in this Channa Dal - Ridge Gourd Tovve/Dal.



Things Needed :

To Cook :
Channa Dal : 1/2 Cup
Ridge Gourd : 2 ( Medium sized )
Methi Seeds : 1/4 Teaspoon
To Add : 
Green chilly : 2
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Lemon Extract : 1 Tablespoon
Ginger : An Inch
Salt : As required
Fresh grated coconut : 2 Tablespoons
To Season : 
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 To 8
Oil/Ghee : 1 Teaspoon

Method :

1. Wash and cook channa dal with required water.


2. Wash and remove the edges and the outer layer of Ridge Gourd and cut it in to small pieces.
( Use the outer layer to prepare chutney) .


3. Cook ridge gourd pieces till they turn soft.
4. Wash and slit green chilly, cut coriander and curry leaves.. Extract lemon juice from lemon. (1 lemon).
6. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
7. Keep a pan on the fire and heat. Add ghee/oil and put mustard seeds and jeera.
8. Let mustard seeds splutter. Add cut green chilly and curry leaves. Add ingh.
9. Add cooked dal and  ridghe gourd pieces. Add little turmeric powder. Add grated ginger.

10. Add required salt and water. Mix it well and let it cook for 3 to 4 minutes. Add Lemon extract.

11. Shift " Channa dal - Ridge gourd Tovve to a serving dish.
12. Add little  grated coconut and coriander leaves. Serve with the main dish of your choice.

Note :

Channa dal must be cooked well. It is better to cook in pressure cooker. Do not allow it to over cook or it turns fully powdered grains.
Adding green chilly is your choice. You can use red byadagi chilly. Seasoning with ghee is optional. I have done with coconut oil and I top up the tovve with a tablespoon of homemade ghee.
Adding any other spice is your choice.
Time : 20 to 25 minutes.
Serves : 2 to  3 .

Wednesday, August 23, 2017

Happy Gowri Festival Celebration Dishes

Happy Gowri Festival to You All. Try and Enjoy these special festival dishes.


Gowri /Parvathi /Girije is mother of Lord Ganesha. She is also known as Adhi Shakti.
The beautiful story is like this according to Purana . Gowri created Ganapa, gave him life and asked him to guard the house. She went to bathe. Lord Shiva/Eshwara comes to visit her and Ganapa will not let him go inside. Shiva gets angry and cuts off his head. Gowri comes to know this and cries. Lord Shiva asks his people to search Ganapa's head. They were not able to find Ganapa's head. So Lord Shiva tells his people and orders them to get the head of anyone who laid his head on north direction. They could find only an elephant which laid its head on north direction. They cut the head of elephant and brings it to Lord Shiva. He puts the elephant head on Ganesha and gives life to him. He also gives power to Lord Ganesha. Ganesha is the lord that we should pray first before starting anything. Lord Ganesha is known as Vighna Vinashaka, Prathama Pooja is done for Lord Ganesha.
Gowri, Ganesha festival is on This thursday and friday.
Gowri comes to her parents house first and then son Lord Ganesha comes on next day. It might be like the married girl comes to her parents house. Simple food is done on first day and then Ganesha festival is celebrated in grand manner. On Gowri Pooja the ladies do pooja and give " Arashina kumkum" to the married women. It is called Bhageena. One should be happy and involve in doing pooja and blessed by God. Our traditions and culture is just beautiful and it gives life to dullness and  by doing poojas the positive energy flows in to your mind and body.
On the first day as I said it is a simple dishes with payasam or pooran poli. (Your choice of dishes).

No Onion or No Garlic is used on Festival Celebrations. 

I have prepared

1. Methi Leaves/capsicum dry curry ( Udupi special Palya).



2. Ginger/ Green Tamarind Tokku  Chithranna


3.Mango fruit chutney.



4. Ridge Gourd Huli (Curry).



5. Channa Dal Payasam/Kheer.


Let us see the preparation  One by One and enjoy eating these healthy, delicious dishes.

1. Methi leaves Dry curry

Things Needed :
To Cook
Methi/Fenugrik Leaves : 1 Bundle
Capsicum : 1
Salt : As required
Turmeric Powder : A little
To Grind :
Coconut : 1/2 Cup
Red Chilly : 2 to 3
Tamarind : Very little (Half o f one small marble)
Mustard Seeds : 1/2 Teaspoon
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A little
Coconut Oil : 2 Tablespoos


Method :

1  Wash and cut methi leaves into small. Wash and cut capsicum into small pieces.
2. Grate coconut and dry grind it with red chilly (byadagi), mustard seeds and tamarind.
3. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut capsicum and methi leaves. Mix it well and let it cook on medium flame and low flame.
5. Add a pinch of turmeric powder and mix it well.
6. Let methi leaves cook on low flame or add half cup of water, cover and cook.
7. Let all the moisture disappear completely. Add salt and stir.
8. Add ground mustard seeds and coconut mixture and mix it nicely. Let it cook on low flame for 2 minutes. Shift the ready Methi leaves dry curry to a serving bowl.


Note :

You can use any brand of oil of your choice. Adding more spice is optional. You can fry this methi leaves on low flame. It taste better. Njoy this palya with hot rice and a spoon of fresh ghee.
Type : South Canara /Udupi Style.
Time : 15 to 20 Minutes.
Serves : 2 to 3  .

2 : Green Tamarind  Tokku Chitranna .

Things needed :
Cooked Rice : 1 Cup

To Add :
Tamarind Tokku : 1 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Turmeric Powder : A little
Salt : To taste
Coriander leaves
Grated coconut (fresh) : 1/2 Cup

Seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 1
Curry leaves : 6 to 8

Method :

Keep a pan on the fire and heat. Add a tablespoon of Coconut oil.
Add mustard seeds, urid dal and let urid dal splutter.
Add washed and slit green chilly and curry leaves.
Add tamarind tokku and fry it nicely.
Add cooked and cooled rice. Add turmeric powder.
Add ginger powder and required salt.
Mix all the ingredients nicely. Let it be on low flame for 2 to 3 minutes.
Add a tablespoon of ghee and mix it well. Put off the fire.
Add grated coconut, washed and cut coriander leaves. Mix it well once again.
Green tamarind tokku chitranna is ready to serve.
Note :
To get green tamarind tokku, just remove the tender green tamarind outer hard layer.
Grind it with salt and green chilly. This Green tamarind tokku is hot and spicy.
You can use tamarind pulp instead of green tamarind tokku. Soak a small ball size of tamarind in hot water for 5 minutes. Squeeze out the pulp and boil to make it thick content. Add green chilly paste and salt while tamarind pulp is boiling. Tamarind turns as thick paste. Use according to your requirement.
Time : Chitranna preparation : 10 minutes.
Serves : 3 to 4

3. Mango Fruit Chutney:

Things Needed :
Ripe Mango : 1
Red chilly : 2
Ingh : A pinch
Fresh grated coconut : 1 Cup
Salt : As required
Seasoning :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 5 to 6

Method :

Wash and squeeze out the pulp from ripen mango.
Grate coconut and keep it aside.
Fry red chilly in a drop of coconut oil for 1 minute.
Now grind all the above ingredients with a pinch of ingh/asafoetida. Use water if required.
Remove from the mixi jar and put it in a serving dish.
Add mustard seeds, ingh, curry leaves seasoning with a teaspoon of coconut oil.
Time : 10 minutes.
Serves : 2 to 3

4. Ridge Gourd Toor Dal Curry :


Things needed :

To Cook :
Ridge gourd : 1
Toor dal : 2 Handful

To Grind :
Fresh grated coconut : 3 to 4 Tablespoons
Tamarind pulp : 1 Tablespoon
Rasam powder : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
Coconut oil : 1 Teaspoon

To Add :
Green Chilly : 1
Required Salt
Mustard seasoning
Washed and cut coriander leaves.

Method :

Wash and peel off the outer layer (hard skin) of ridge gourd and cut into desired size.
Wash and cook toor dal in a pressure cooker for  8 to 10 minutes and let it cool.
Wash curry leaves, coriander leaves and cut into small.
Keep a pan and put cut ridge gourd and cook with 1 cup of water till it turns soft.
Grind coconut, tamarind, jeera/cumin seeds, rasam powder with little water. Remove it from mixi jar.
Add cooked dal to ridge gourd pieces. Add a pinch of turmeric powder, salt and required water.
Mix it well and let it boil for 2 minutes. Add ground coconut mixture and mix it well.
Let it boil for 2 to 3 minutes. Shift Ridge gourd curry to a serving dish.
Add mustard seasoning and cut coriander leaves. Ridge gourd curry is ready to serve.
Note :
Do not over cook ridge gourd pieces. Adding any brand of rasam powder is optional. I used home prepared rasam powder.  ( Use of MTR, Mayya;s Rasam powder gives good aroma).  Adding any cooking oil is optional. Adding a teaspoon of ghee just before serving is optional.
Time : 30 Minutes
Serves : 3 to 4

5. Channa Dal Payasa/Kheer

Things Needed :
Channa Dal 1/2 Cup
Thick Avalakki /Poha/Flattened rice : 1/2 Cup
Jaggery : 3/4 Cup
Cardamom : 4 to 5 Pods
Dry fruits : Cashews and Raisins : 1 Tablespoon or little more
Coconut Milk : 1/2 Coconut (1 Cup)

Method :

Wash and pressure cook channa dal for 18 to 10 minutes and let it cool.
Powder jaggery. Keep a big pan on the fire and put jaggery and little water. Let it melt completely. ( 1 or 3 boils).
Sieve with a strainer and keep the jaggery aside.
Grate coconut (1/2 coconut) and grind it with cardamom pods. Add l/2 cup of water and grind.
Take the ground coconut and sieve and separate coconut milk. (1 st time coconut milk).
Grind coconut again with little water and sieve with a strainer. (2nd time coconut milk).
Keep a big pan on the fire and put jaggery water. Add cooked channa dal,
Wash and add Avalakki/Poha /Flattened rice to boiling jaggery mixture.
Add 2 time's coconut milk. Let it boil nicely. Add the first time's coconut milk.
See that it is just about to boil. Put off the fire and shift the Channa dal kheer to a serving dish.
Keep a small pan on the fire. Add a spoon of ghee. Add cashew nuts and fry.
Add raisins and fry till it fluffs. Add this nuts fry to payasam and serve.

Note :

Adding more coconut milk is optional. Add a cup of boiled fresh milk is optional. (Just before serving). Adding more /less jaggery is optional. Adding Avalakki helps to thicken the payasam.
You can grind coconut with  a teaspoon of rice till paste and adding instead of coconut milk is optional. Adding ghee fried cashew and raisins adds to the taste.
Time : 30 Minutes.
Serves : 4 to 5 .