Bonda -Dall

Bonda is a fried snack. Bondas are prepared with using Besan, Maida, Urid, Channa even Rava.
Bonda is also called as Pakodas.

Uddina bonda (Urid dal bonda) is very famous all over our country and the world wide. Uddina Vada, Dahi Vada or Punjabi Balla are name to some. These eatables contain Urid as main grain. Uddina ambode, Gojju Ambode (full round is meant to be Ambode). or Mosaru vada all these snacks are prepared using dal. These dishes are very famous in South Canara and in South India with little different name. Though these are oily food, people relish a lot and enoy eating these snacks. It has become a practice to serve bondas in festivals, some grand functions, feast and parties.

Urid Dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. It is highly valued due to its numerous health benefits. Urid dal has protein, fat and carbohydrates which is required by the body. Urid dal is also rich in fibre which makes it easy to digest. Urid dal helps to reduce cholesterol and improves cardiovascular health.

Here is a Bonda -Dal recipe which is the favourite dish for many now a days. It is one of the favourite dish of Karnataka. Bonda is prepared and eaten with dal or Sambar which is prepared using lentils and simple  spices. It is also stomach filling. It can be eaten for snack or any time of the day.
Bonda - Dal can be enjoyed with whole family during holidays and get togethers and even at the party or as a starter. (Soup - Bonda). All age group will be surely enjoy eating Bonda - dal.

Recipe for :

Uddina  Bonda 

Things Needed : 

Urid dal : 2 Cups

Green chilly : 2 to 3
Ginger : 1 Table spoon
Pepper seeds : 1/2 Tea spoon
Salt : required
Ingh : a pinch
Curry leaves : 15 to 20 leaves
Coriander leaves : 3 to 4 Table spoons.
Oil : 2 Cups

Ready to Serve Bonda Dal

Method :

1. Wash and soak urid dal and for 2 hours.
2. Wash and cut green chillies, coriander leaves and curry leaves. Grate ginger.

3. Grind  urid dal using little water. ( The dough should be thick).

4. Now add cut green chilly, curry leaves, coriander leaves, ginger and salt.

5. Keep a pan on the fire. Put oil to the pan and heat.
6. Add ingh, crushed pepper podds and mix the dough well

7.Now take a handful of dough and leave as small ball in the oil and fry.

7. Fry on the medium flame till they are golden brown and remove from the oil.
8. Put the uddina bonda on a tissue (Kitchen Paper towel).

9. Now put them in the serving bowl.









10. Serve with the Dal you have prepared.

11. At time you can prepare 6 to 8 bondas (small size).
12. Repeat the same with the remaining dough.

Note :

The ground dough should be thick. (Add little water while grinding). Watery dough may absorb lots of oil. You can also add jeera and coconut pieces. If the dough is watery try adding little rice powder. Adding more rice powder makes Bonda hard. Do not soak dal for more than 2 hours. 

Recipe for Dal

Method :

Wash and boil 1 cup of  Toor/Moong dal.

Wash and cut 2 tomatoes, green chilly. curry leaves and coriander leaves. ( quantity : as you wish). Now Keep a pan on the fire. Put a tea spoon of oil. Add 1/2 tea spoon of jeera and let jeera turn brown.  Add cut tomatoes, green chilly and curry leaves. Fry for 20 to 30 seconds. Add cut ginger and put cooked toor dal. Add required water, turmeric powder and salt. Mix it nicely and boil for 2 to 3 minutes. Put of the gas and shift the dal to a serving bowl.

Add 1 leamon juice and coriander leaves to the dal.

How to serve Bonda Dal

Fill the bowls with dal mixute and put 3 to 4 bondas and serve Hot Dal Bonda .

 Dal Bonda 

Serves : 5 to 6 

Time : 1 hour.

Radish + Gooseberry Dal

Ready to serve Radish + Goose berry Dal 

 Radish is a root vegetable and it has got immence medicinal values. Radish is very good for the liver and stomach. It acts as a powerful detoxifier. Radish is the best medicine for constipation since it contain very high fibre. It is considered as roughage. It helps to heal the symptoms of the piles very quickly. It also help to cure the urinary disorders. It helps to reduce the blood pressure since it is a very good source of potassium. Radish is also good for diabetes. Radishes contain vitamin - C, phosphorus, zinc and vitamin B Complex which are good for the skin. Radishes have anti - pruritic properties and can be used as effective treatment for insect bites and bee stings. Not only above said benifts of the radish it is good medicine for fever, respiratory disorders, bronchitis and astama, and gallbladder, a good appetizer, regulates metabolism, improves the blood circulation, obesity and gastric problem.
Goose Berry is well known for its endeavoring properties and its nutritional benifits. It is enriched with great vitamin C and contain Iron and vitamin too. Consumption of gooseberry prevents many health diseases and empowers the strength.  It is said that regular intake of amla juice makes the skin glow and hair strong.
Radish + Goose berry Dal recipe is a healthy dish and you can have them with chapatis,pooris, rice, rotis, idli and dosas too. Its tasty and easy to prepare. Its not much of spice and good for all age group people.

Things Needed:

Radish (Mooli) : 3 to 4 (medium sized)
Goose berry : 2 ( medium size)
Toor dal : 1/2 Cup
Jeera : 1 Tea spoon
Green chilly : 2 to 3
Coriander leaves : 2 to 3 Table spoons
Curry leaves : 6 to 8 leaves
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Ingh or Asafoetida : a pinch
Salt: as required
Water : required
Lemon : 1/2 rind juice
Turmeric powder: a pinch
Ginger : 1 Tea spoon (grated)

Method:
1. Wash and scrape out the outer layer of Radish and wash again.
2. Wash green chilly, curry leaves and coriander leaves and cut it into small.
3. Cut radish into small pieces or according to your wish.

4. Grate goose berry and keep it aside.
5. Wash and pressure cook Toor dal and keep it aside to cool down.
6. Cook radish separately with little water till its soft.
7. Now keep the pan on the fire and heat. Add mustard seeds and 1/2  tea spoon of jeera.
8. Let the mustard seeds spurt. Add curry leaves, green chilly and ingh to it.

9. Add cooked toor dal, ginger and radish. Add pinch of turmeric and salt to it.

10. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt at the bottom.
11. Now add grated gooseberry and coriander leaves.

12. Mix it well and serve with chapati or Hot rice with a spoon of ghee on the top.

Note:  Adding gooseberry may turn the dal little blackish. No need to be worried. The taste does not change. The colour changes since it has a strong amla content. You can also add 1 tea spoon of lemon juice if you like tangy taste. You can also add little jaggery. You can also grind little coconut and jeera and add it to the dal and boil for 3 to 4 minutes. The taste differ. Adding garlic also will be good (optional).
Time : 40 minutes
Servings : 4

Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .