Mixed Dals and Bottle Gourd Curry

Mixed dals and Bottle Gourd Curry is a side dish and is easy to prepare and yummy to have.
I have just tried this curry and You can also try and enjoy your main dish with this yummy curry.

I have used Channa Dal, Moong dal and toor dal, bottle gourd and some spices. I has some mango fruits brought from Udyavara. Instead of tamarind pulp a slice of mango fruit is used. It gave a good taste of sweet and aroma to the curry.
Curry powder/ Sambar powder is having a little bit of cinnamon in it. The aroma adds to the taste and helps the food to digest easily.
Dals are rich protein content and it provides good energy to our body. Bottle gourd is rich in fiber and good content of minerals and vitamins. It helps to control the blood sugar in our body.
No Onion or No Garlic is used in this curry.
Let us see the recipe now :

Ingredients :

To Cook :
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Toor Dal : 1/4 Cup
Bottle Gourd : 1 Bowl (Half of 1 medium size Bottle Gourd).
Mango Fruit : 1 Big slice
Green chilly : 2
Ginger grated : 1 Teaspoon
To Add :
Salt : As required
Curry Powder : 1 Teaspoon
Coriander leaves
Coconut : 1 Tablespoon (Optional)
Seasoning : 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cook dals separately and keep it aside.

2. Wash and peel off the thin outer layer and cut into small pieces.
3. Wash and slit green chilly, peel off outer layer of ginger and grate it.

4. Put bottle gourd pieces, slit green chilly, grated ginger and a piece of mango in a pressure cooker and cook. Let it cool down.

5.Keep a big pan on the fire and heat. Add cooked bottle gourd pieces mixture, cooked dals and salt. Mix it well. Let it boil for 2 to 3 minutes.

6. Add curry powder and a pinch of turmeric powder and mix it well. Cook for 2 to 3 minutes and shift the curry to a serving dish.

7. Add mustard, jeera, ingh, curry leaves seasoning done in coconut oil and add it to the curry.

8. Add 1 tablespoon of grated fresh coconut and serve. We had this curry for lunch.

Note :

Use of any curry powder is optional.
Adding fruit mango pieces is optional. You can add tamarind pulp and little jaggery.
Use of any cooking oil is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Home made curry powder :

2 tbs of coriander seeds, 1/4 ts of methi seeds, 1/4 tsp of urid dal, 1/2 tsp of cumin /jeera seeds, a very small piece of cinnamon and  3 t 4 byadagi chilly. Dry roast on low flame and dry grind it. Adding ingh and curry leaves while roasting /frying is optional.

Just enough for 1 time. 

Mixed Dal Rasam

Mixed dal Rasam is one of the simple dish and goes well with almost all the main dishes. It is full of protein filled and fiber rich Rasam.

I have used Channa Dal, Toor dal and moong dal here. I also used some tomatoes and green chilly with home prepared  curry powder.
Dal /lentils are filled with minerals and vitamins. They are rich in carbohydrates and provide energy to our body. They are rich in protein.
Let us see the recipe now :

Ingredients :

Toor dal : 1/4 Cup
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Green chilly : 2 to 3
Ginger : An inch
Tomatoes : 3 to 4 ( Medium sized ).
Salt : As required
Methi seeds : 1/4 Teaspoon
Curry Powder : 1 Tablespoon
Coriander leaves : 2 Tablespoons
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Muster seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : 1 Pinch
Curry leaves : 8 to 10

Method :

1. Wash and boil all the three dals together in a pressure cooker for 8 to 10 minutes.

2. Wash and cut tomatoes, curry leaves, coriander leaves and slit green chilly
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera and ingh. Add curry leaves. Add tomatoes and fry for a minute.
6. Add green chilly and cooked dal. Mix it well. Add little water if required. Add methi seeds.

7. Add salt, grated ginger and little turmeric powder. Let it boil for 2 minutes.
8. Add curry powder/rasam powder and mix it well. Let it boil for 2 to 3 minutes.

9. Add a tablespoon of ghee and put off the fire. Shift ready mixed dal to a serving bowl.

10. Add cut coriander leaves and serve with the main dish.

Note :

You can soak channa dal for 1 to 15 minutes. So that it cooks well and mixes well with other dals.
Adding any spice is optional. Adding any brand rasam powder is optional. Adding more green chilly is optional. The rasam should be bit thicker than rasam. It taste heavenly with plain rice. It goes well with chapatis and other main dishes.
Time : 30 Minutes
Serves : 3 to 4 .

Home prepared Spice /Curry Powder:

Fry 1/4 tsp of methi seeds till golden brown and add 1 tablespoon of coriander leaves with 4 to 5 red byadagi chilly. Add 1/2 teaspoon of jeera and a pinch of ing. Use 1 teaspoon coconut oil to fry. Dry grind this and add it to Mixed dal rasam. Fresh spice powder adds to the taste. 

1 time use

Millet/Jola - Moong - Urid Dal Dosa

Preparing healthy breakfast is one of the task for ladies who have adopted some healthy concepts. Thinking of healthy, protein rich and yummy dish that should accommodate each member of the family. I my self think some healthy options and do prepare healthy breakfast for my family. This is such one dish which is very healthy.

I have used millet flour, moong dal, urid dal and a special chutney which is very easy to prepare and healthy to eat it.

Having  Pepper in your diet helps to keep away Alzheimer disease.

This dosa is filled with proteins and less carbohydrates and easy to prepare, healthy to have them and is one of the diabetic friendly Dosa.
Let us see the recipe now :

Things Needed :

Moong dal : 1/4 Cup
Urid dal : 1/2 Cup
Millet flour : 1/2 Cup
Pepper pods : 2 to 4.
Salt : As required
Curd : 2 Tablespoons
Oil : 2 to 3 Tablespoons

Method :

1. Wash and soak moong and urid dal together for 2 hours and grind it with 2 to 4 pepper pods.

2.Use required water to grind and remove the batter to a big bowl.

3. Put little water and mix millet flour and add this batter to moong - urid batter. Add required salt,          2 tablespoons of curd and mix it well.

4. Add little water to the batter and mix it well and the consistency should be normal dosa batter.

5. Keep a pan on the fire and heat. Clean the pan nicely with a kitchen tissue. ( Let the flame be low ).
6. Take a ladle full of dosa batter and spread it on the pan in circle shape.

7. Sprinkle little oil on the top of dosa and cook on medium and low flame for 1 to 2 minutes.
8. Turn dosa on other side and cook for 20 to 30 seconds.

9. Dosa is ready to serve. Serve with your choice of side dish.

10. Repeat the same with remaining dosa batter.

11. You can ferment the batter for 5 to 6 hours and then prepare dosa. It turns crispy and golden colour.

12. We had these Millet /Jola - Moong - Urid Dal Dosa with  chutney pudi chatney and jaggery. .

Note :

Adding curd to batter turns the batter bit soft. You can add little cooking soda. ( Optional, I have not added). Add little water to millet flour and mix it well and then add it to urid - moong dal batter. It helps to mix all the ingredients well. Use of ghee instead of oil is optional. I have used oil.
Sprinkle water on tava each time and clean the tava, it helps to reduce the heat of the pan and you can spread the batter nicely on tava/pan. One should adjust the batter to dosa batter consistency and then make dosa. Do not pour batter on hot tava, it sticks to the ladle and you may not be able to spread the batter into thin dosa. ( Do not put your weight on ladle.
Sprinkle oil on the dosa not on pan. Sprinkle oil on tava will not allow you to spread the dosa easily. It turns thick  and the batter sticks to ladle. Let the flame be low while pouring the dosa batter to tava. And then spread it easily and lightly.
Time : 2 hours + 30 Minutes.
Serves : 2 to 3 

Curd - Chutneypudi Chutney :

Mix 2 to 3 tablespoons of chutney pudi to 2 to 3 tablespoons of curd and mix it well. Season with mustard, curry leaves and ingh. Add this seasoning and little salt to the chutney you prepared and serve.
Time : 5 Minutes.

Little Millet Dals Dosa

Same /Little Millet is one of the healthy millet. Now a days millets are given more importance because of their healthy properties. I have tried Little millet  Dals dosa. It is very nice and loaded with proteins since I have used 4 varieties of dals.

Moong dal, toor dal, urid dal and channa dal are used with little millet.
Dals are known for their rich protein properties. They are good energetic ingredients with carbohydrates. Little millet is full of fiber and is gluten free.
 The advantage is that you can use the batter once you grind it. Batter can be fermented and then used. I have tried both the ways. Both dosas are nice to have.
Let see the recipe now :

Ingredients :

Little Millet : 2 Cups
Methi seeds /Fenugrik seeds : 1 Teaspoon
Thin Avalakki /Poha /Aval : 2 Handful
Toor dal : 1/2 Cup
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Salt : As required
Oil : 3 to 4 Tablespoons.

Method :

1. Clean and wash little millet and then soak it separately.

2. Wash all the dals and methi seeds and soak it.
3. Clean Avalakki and then soak it separately.

4. Soak all the ingredients at least for 3 hours.
5. Grind it with required water.
6. First grind dals and then add little millet and flattened rice/Avalakki.
7. Add salt and mix it nicely. Let it ferment over night.

8. Mix the dosa dough in the morning nicely.
9. Keep a tava on the fire and heat. Put little oil and clean it with kitchen tissue.
10. Take a ladle full of dough and then spread it on the hot tava. (Let the flame be very low).

11. Sprinkle oil on the top and cook on medium flame.
12. Turn the other side and cook for 10 seconds. (Optional).
13. Remove hot dosa from pan and serve it with your choice of your side dish.

14. Add little ghee on the top of hot dosa. We had it with sambar and jaggery. Prepare dosas the same way. (Remaining dough)

Note :
Use of ghee/oil is optional. (To prepare dosa).
Thin/Thick dosas are optional. You can also add little pepper , jeera and ginger powder to dosa dough. ( Optional). Do not add more methi. It might soften the dosa. You do not feel hungry for a long time because dals are digested slowly.
Time : 10 Minutes to prepare dosa + Soaking time 3 hours + fermentation - 5 to 6 hours. 
Serves : As you like it. (15 Small thin dosas can be prepared).
Little Millet -Dals dosa can be prepared as soon as grimd the dough. Add little salt and mix the dough well. Add 1/2 Cup of curd. Mix it well and prepare dosas.