Mixed Leaves Spicy Dal

Mixed Leaves spicy Dal is one of the side dish that goes well with almost all the main dishes. It is prepared using 2 to 3 or more types of leaves and dals, like toor/moong/masoor/chana etc. 

I have used the leaves which we got from our home garden (grown in pots) and toor dal. I have added green tamarind chutney/tokku which I got from Dharwad. ( Our daughter in law Vidya's Home town).

Tamarind chutney/tokku is home prepared, using unripe tamarind, green chilly, roasted methi seeds and salt. Tokku taste so yummy and it goes well with hot rice and ghee, or adding to any dal preparation even I have tried Tamarind Tokku vegetable rice.    

Let us see some benefits of eating  tamarind in our diet.

Tamarind helps to reduce inflammation in our body. It helps to improve eye health, boost respiratory health and helps to heal skin conditions. It is good for digestive system. It relieve pains and strengthen our immune system. It helps to lower the cholesterol and good for kids since it fight against the worms in kids stomach. Tamarind is rich source of dietary fiber. It helps in easing constipation problems. It is rich in Vitamin C, Vitamin E, Vitamin B, Calcium, Iron, Phosphorous, Potassium, Manganese. It is rich in antioxidants and anti inflammatory properties.

As I said I have used our home grown Palk, Dil Leaves and very little basale /Malabar Leaves.

No Onion OR No Garlic is used in this " Mixed Leaves Spicy Dal".

Let us see the recipe Now : 

Ingredients : 

To Cook :

Dil Leaves : 1 Small Bundle

Palak : 1 Small Bundle

Malabar Leaves/Basale Leaves : One Handful 

Toor Dal : 1/Cup 

To Add :

Dry ginger powder : 1/2 Teaspoon

Tamarind Chutney /Tokku : 1 Teaspoon

Crushed pepper pods : 4 to 5 

Salt : As Required 

Coriander leaves : 2 Tablespoons

Butter/Ghee : 1 Teaspoon (Optional).

To Season : 

Cooking Oil : 1 Teaspoon

Mustard Seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Green chilly : 2 to 3 

Curry Leaves : 6 to 8 or little more

Ingh/Asafoetida : A little 

Method : 

1. Clean and Wash all the leaves nicely and cut into small pieces.

2. Pressure cook it for 6 to 8 minutes.

3. Wash dal and pressure cook separately.

4. Wash and slit green chilly and cut coriander leaves.

5. Keep a big pan and put cooked leaves and dal together.

6. Add turmeric powder and salt.

7. Add dry ginger powder and pepper pods.

8. Add tamarind chutney/tokku. Stir slowly and mix it well. Let it boil for 2 to 3 minutes.

9. Keep a pan and prepared mustard, jeera seasoning. Add slit green chilly and fry it nicely.

10. Add ingh and curry leaves to seasoning and add this seasoning to Mixed Leaves Spicy Dal.

11. Boil it for another 3 to 4 minutes. Shift it to the serving bowl.

12. Serve with your choice of main dish.

Note :

Cooking leaves in pressure cooker helps them to be soft. It can be cooked without using pressure cooker. (Optional). Use of onions and garlic is optional. ( I have not used). You can use tamarind pulp instead of tamarind chutney/tokku. Taste differs. Adding a teaspoon of butter/ghee to Mixed Spicy Dal taste better. (Optional). Use of more/less chilly is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

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.