Moong Dal + Toor Dal + Dil Leaves Idly and Palya

Dals are used mainly in curries, sambar and palya (dry curry). Dals have good statagy in Indian cooking and Dals take the prominent place in the kitchen. Dals normally have lots of protein and especially the vegetarian gets the protein and other minerals from eating dals, in his or her day to day food.
Moong dal is low in fat and rich in potassium, calcium and B complex and vitamins. It is also a good source of protein and dietary firbre. It is easy to digest. Firbre in moong dal help to decrease high cholesterol.
Toor dal or Togari bele in Kanada language, contain folic acid which is very necessary vitamin for all the women. It is also an excellent source of carbohydrates and a healthy source of dietary firber.
Dil leaves contains many anti-oxidants, vitamins and dietary fibers which help to control blood cholesterol levels. 
Moong  + Toor dal and dil leaves Palya can be eaten with hot rice with ghee, chapatis, pooris, rotis and Parotas too. You can also eat them as it is since it has all the spice in it and it really taste yemmy.We can have them for breakfast, as snack or for dinner and all age group will definitely like this dish. 
In the first step Dal idly is done and we can also eat them with chutney or with chutney powder.
The second recipe is "Palya" which is prepared using the ready idly.

Things Needed :

Tour dal :1 Cup
Moong dal :1 Cup

Dil Leaves : 2 Bundles
Ginger : an inch
Green chilly :2
Coriander leaves : 1 bundle
Jeera : 1 Tea spoon
Pepper Pods : 5 to 6 pods
Pepper Pods : 5 to 6 pods
Salt : to taste
Asfoetida (Ingh) : a pinch.

Method
1. Wash and soak moong and toor dals.
2. Wash and cut Sabbasige (dil leaves), green chilly, coriander leaves and curry leaves. Grate ginger and keep these things aside. Grate coconut.
3. Now grind soaked moong, tour dals along with coriander leaves, curry leaves, ginger, jeera, pepper pods and green chilly. Grind to a rava consistency. Now remove the ground mixture from the jar and put this in to a big bowl.
4.Now add cut dil leaves, ingh and salt to the ground dal mixture and mix it well.
5. Apply oil to the idly plates and put a spoon of the ground mixture to all the plates.
6. Steam these dal idlies for 15 to 20 minutes in the idly cooker..
7. You can serve these idlies with ghee and any kind of chutney you have prepare.

Dal and Dil leaves Palya
Things Needed:
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons
Curry leaves : 5 to 6
Ready Dal Idlies : 6 to8
Oil : 2 Table spoon

Method :

1.Cut the ready moong + toor dal idly into pieces and keep it aside. ( or smash them with your hand in to pieces).
2. Keep a pan on the fire and heat. Put mustard seeds and urd dal.
3. Let the mustard seeds spurt. Add curry leaves.
4. Now add cut idly pieces and mix it thoroughly and cook on low flame.
5. Stir the mixture in between to avoid getting burnt.
6. Cook on low flame for 2 mintures and add coconut.
7. Mix well and serve Dal Palya with Hot rice or chaptis.
Note: Ground mixture should be rava consistency or the idly become sticky and palya also will turn into stick mixture. Cook idlies on medium flame for 20 minutes. You can also use methi leaves instead of dil leaves. Red chilly can be used instead of green chilly. This dough can be used for making Dal Vadas too.
Time : 40 minutes. ( + soaking time 3 hours)
Serves : 4 to 5   

                                   

Mentya (Fenugreek seeds) Guli appa (Sweet + Khara)

Fenugreek seeds are known as Mentya in Kannada Language, methi in Hindi, vendyam in Tamil. It is strongly aromatic and popular spices and widely used. It is recognised for cullnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients. These seeds are a very good source of soluble dietary fibre. if used regularly fenugreek seeds may help control cholesterol. as well as high blood sugar levels in diabetics. Fenugreek seeds also help the nursing mothers.
Here is a recipe of Fenugreek seeds guliappa, a traditionally done snack which is also known as Gundu ponglu, Paddu or Kuli appam. We use a special pan to prepare guli appa, It looks as a small ball you can say. Its round, soft and fluffy. Sweet and Khara (spicy) , two varieties of guliappas can be prepared. Guli appas can be eaten for break fast, as snack or for dinner too. I am sure all age group will definitely like it.

Things needed:
Besic dough
Fenugreek seeds :1/3 of the cup. ( what ever the measurement you use)
Raw Rice : 3 cups.
Urd Dal : 1 Table spoon ( or first ful)
Salt : to taste.
Water: required.
Oil: 1/2 Cup
Method :
1. Wash and soak raw rice and Fenugreek seeds together for 3 to 4 hours.
2. Grind them together till paste. The consistency should be like dosa dough consistency.
3. Add salt and leave it ferment. (over night).

Sweet Version 
Things Needed :
Already ground dough : 2 Cups
Jaggery : 3 to 4 Table spoons. (1/2 cup)
Tender coconut flesh : 1/2 cup

Method : 
1. Grind or cut tender coconut into small pieces.
2. Powder jaggery .
3. Now add jaggery and ground coconut to the Guli appa dough and mix it well.
4. Keep a Guli appa pan on the fire. Heat and put little oil to all the moulds.
5. Take a spoon of dough and fill all the moulds by filling them with the dough.
6. Cover the lid and cook on medium and on slow flame.
7. Now sprinkle oil to all the guliappas and turn them and cook on other side of the appa.
8. Cook for 1 minute and remove the guli appas from the pan.
9. Repeat the same with the remaining dough and prepare guli appa.
10. Serve them hot with little ghee on the top and the chutney you have prepared.

Khara (spicy) Version.
Things needed :
Guli appa dough : 2 Cups.
Green chilly : 2
Ginger : 1 Table spoon
Coriander leaves : 2 to 3 Table spoons.
Tender coconut flesh: 1/2 cup.

Method :
1. Wash and cut green chilly, coriander leaves and curry leaves into small. Grate ginger.
2. Grind tender coconut flesh and add it to the dough.
3. Now add grated ginger, coriader leaves, curry leaves and cut green chilly and mix i
4. Keep guli appa pan and heat. Put oil and put guli appa dough to each mould with the help of the spoon. Put little oil on the each guli appa and cover the lid and cook for 2 minutes.
5. Now cook the other side of the guli appa for a minute and remove from the pan.
Serve Hot and Sweet Guli appas with the chutney you have prepared. Put a spoon of ghee on the top of Guli appa just before serving.

Note : The dough should be ferment well before you prepare guli appas. Or the guli appa will not come out properly. You can also add more jaggery if you wish. Coconut can be used instead of tender coconut flesh. The taste differ. You can also use cut onions to the khara version. Cut onions into small and mix it with the dough and prepare khara guli appas. Using non stick Guli appa pans will help you to reduce the use of oil.

Time : 40 minutes. +  soaking, grinding and ferment.
Serves : 5 to 6