Palak Dal/Spinach in Split Pigeon peas Recipe

Palak Dal or Dal Palak is a very popular dish of North India. Palak /Spinach is cooked along with Split Pigeon peas and the fragrant and flavourful Dal is enjoyed both with Rice or with Roti. Though some people prefer using oil to season the dish, I prefer using Ghee/clarified butter, as it adds to the taste!

Ingredients :

  • 125 gms ArharDal/Split Pigeon peas
  • One small bunch of Spinach
  • 1 tomato
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Jeera/Cumin powder
  • 4 tbsps Coriander leaves
  • 3 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • Juice of half a Lemon
  • Salt

Method :

Wash and pressure cook the Dal. Churn and keep aside. Chop the Palak roughly. Chop the onions and tomatoes fine. Grate the garlic and ginger. Mince the green chillies. Chop the coriander leaves extremely fine. Heat the Ghee in a pan. Add the Cumin seeds and after they splutter add the chopped onions, grated garlic and ginger and the minced green chillies. Roast till translucent. Drop in the Chilly, Turmeric, Coriander and Cumin powders and toss. Add the chopped Palak and salt. Sauté till the Palak wilts. Drop in the tomatoes and cook till they are mushy. Add the churned, Dal and boil well. Garnish with coriander leaves and a drizzle of Lemon juice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Dal/Split Chickpea Recipe

This is a recipe which I will not forget in a hurry as I mistakenly used Chana dal/Split Chickpeas instead of Arhar Dal/ Split Pigeon peas. I realised my mistake when the cooker started whistling and I could smell the aroma of Chana Dal cooking. I was wondering how I could have goofed up when I realised that the lid of the container had been interchanged. To cut a long story short, I ended up making Chana Dal for lunch adding whatever spices and condiments I could lay my hands on and it tasted divine!

Ingredients :

  • 125 gms Chana Dal/Split Chickpeas
  • 2 tomatoes
  • 1 large onion
  • 3 cloves of garlic
  • 1 inch piece of ginger
  • 1 sprig curry leaves
  • A large pinch of Haldi/ Turmeric powder
  • 1/2 tsp Chilly powder
  • 2 green chillies
  • Coriander leaves
  • Juice of half a lemon
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • 1/4 tsp Asafoetida
  • Salt

Method :

Wash and pressure cook the Chana Dal. Once the pressure is released, churn it just once, so that the Dal doesn’t turn mushy. Chop onions, tomatoes, green chillies and coriander leaves fine. Grate the ginger and garlic. Heat the Ghee in a pan. Drop in the jeera, and after it splutters add the curry leaves, Asafoetida, ginger, garlic, green chillies and chopped onions. Roast on a slow flame till translucent. Drop in the Haldi and chilly powder. Toss. Add the chopped tomatoes and salt. Roast till they turn mushy. Add the cooked Dal, and boil well. The consistency should neither be thick nor thin. Drizzle with Lemon juice and garnish with coriander leaves. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving. Serve with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Shallots Sambhar Recipe

This Sambhar is a family favourite! It is the sweetness of the shallots that blend so well with the spice of the Sambhar powder and the tamarind paste that is added as a souring agent. I love mine seasoned in Ghee/clarified butter with a dash of Asafoetida and a generous amount of curry leaves.

Ingredients :

  • 250 gms Shallots
  • 125 gms Arhar Dal/Split Pigeon peas
  • 2 tbsps Sambhar Powder
  • 1 tbsp Tamarind paste
  • 2 tbsps Ghee /clarified butter
  • 1 heaped tsp Mustard
  • 3 sprigs Curry leaves
  • A kidney bean sized of Hing/asafoetida powdered
  • Salt

Method :

Deskin the shallots and wash them under running water. Pressure cook the Arhar Dal in three glasses of water to three whistles. Allow the cooker to cool down and then churn the Dal well. Cook the shallots in two glasses of water with the Sambhar powder and salt. Once they are done, add the tamarind paste and Dal. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the Hing. Drop in the curry leaves and toss. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kerala style Dal/Parippu Curry Recipe

Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!

Ingredients :

  • 100 gms Moong Dal/Split Green Gram
  • 3 tbsps grated coconut
  • 1/2 onion roughly chopped
  • 1/4 tsp Jeera/Cumin seeds
  • 3 green chillies
  • 1/4 tsp Haldi /Turmeric powder
  • 1 onion sliced thinly
  • 1 sprig curry leaves
  • 1 tbsp Ghee/clarified butter
  • 1/4 tsp Mustard
  • Salt

Method :

Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kerala Sambhar Recipe

This recipe calls for all the ingredients to be roasted afresh and ground together with coconut and curry leaves. The whole house is filled with the aroma of ground spices.!

Ingredients for the Spice Powder:

  • 2 tbsps Coriander seeds
  • 1/2 tbsp Chana Dal/Bengal Gram Dal
  • 1/2 tbsp Urad Dal/Black gram Dal
  • 1tsp Jeera/Cumin seeds
  • 1/2 tsp Methi/Fenugreek seeds
  • 10 pepper corns
  • 2 sprigs Curry leaves
  • 2 heaped, tbsps Coconut
  • 9 dry red chillies ( you can use as per your spice level)
  • A pea sized piece of Hing /asafoetida
  • 1 tbsp oil

Method :

Heat oil in a pan and roast all the ingredients except the curry leaves and coconut to a golden yellow. Drop in the curry leaves and coconut. Roast to a golden brown. Dry grind to a fine powder and keep aside.

Ingredients for the Sambhar :

  • 125 gms Arhar Dal/Split Pigeon peas
  • 1 tbsp Tamarind paste
  • 1 Carrot
  • 1 Drumstick
  • 2 Onions
  • 1 Potato
  • A small piece of Pumpkin
  • Salt
  • 2 tbsps Ghee/clarified butter
  • 1tsp Mustard
  • 3 sprigs Curry leaves.

Method :

Wash and pressure cook the Arhar Dal in three glasses of water till done. Deskin the potato, Pumpkin and carrot. Chop them into bite sized pieces. Slice the onions roughly. Chop the drumstick into two inch pieces. Grind the Powdered spices with tamarind paste and water to a Chutney like consistency. Keep aside. Once the Dal is cooked, churn it well. Heat two glasses of water and cook the potato, onion and carrot with salt. When they are three fourth done add the Drumstick. When the Drumstick is three fourth cooked add the Pumpkin pieces and boil for a few minutes till they are done but firm. Drop the churned Dal and the spice paste into the cooked vegetables. Adjust salt and boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Radish Sambhar Recipe

Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.

Ingredients :

  • 1 large Radish
  • 1 large Potato
  • 2 large Onions
  • 150 gms Arhar Dal/ Split Pigeon peas
  • 3 tsps Sambhar Powder
  • 1 tbsp Tamarind paste
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Mustard
  • A Kidney Bean sized piece of Hing/ asafoetida powdered fine
  • 4 sprigs Curry leaves
  • Salt

Method :

Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Varan/Goan Dal Recipe

Varan Bhath is comfort food for Goans and Maharashtians , just as a Sambhar is to a South Indian or a Kadhi Chawal to a North Indian. No onion or garlic is used in the preparation as it one of the items that is offered to Lord Ganesha during Ganesh Chaturthi. Varan is served over hot rice with a dollop of ghee.

Ingredients :

  • 150 gms Toor dal/split Pigeon peas
  • 75 gms Moong Dal/Split Green Gram Dal
  • 6 tbsps grated coconut
  • 1/4 tsp Haldi /turmeric powder
  • 3 green chillies
  • 3 sprigs curry leaves
  • 1 heaped tsp Jeera/ Cumin seeds
  • 1 level tsp mustard
  • 3 tbsps Ghee/clarified butter
  • Salt

Method :

Wash and pressure cook Toor dal and Moong Dal together. Churn it well. Grind the coconut and Haldi to a smooth paste. Add the paste to the mashed Dal. Add salt as required along with two glasses of water. The consistency of Varan should neither be too thick nor thin. Slit the green chillies. Heat Ghee. Drop in the mustard and after it splutters add the jeera. Toss. Tip in the slit green chillies and curry leaves. Toss and pour the seasoning into the boiling Varan. Keep aside for a few minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lemon Rasam Recipe

This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.

Ingredients :

  • 1 ladleful pressure cooked split Pigeon peas
  • 4 glasses water
  • 5 flakes of garlic crushed
  • Juice of one lemon
  • 2 green chillies chopped fine
  • 2 sprigs mint leaves
  • 2 sprigs curry leaves
  • Coriander leaves
  • 1/2 tsp pepper powder
  • 1 tsp Jeera/Cumin seeds
  • Salt
  • A pinch of Haldi /Turmeric
  • 2 tbsps Ghee/clarified butter

Method :
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ashgourd Huli Recipe

Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.

Ingredients :

  • 250 gms Ashgourd
  • 1 large potato
  • 2 large onions
  • 1 small tomato
  • 150 gms split pigeon peas
  • 1 tsp tamarind paste
  • 3 tsps Huli powder
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • A pea sized piece of asafoetida
  • Salt

Method :

Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Recipe

Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!

Ingredients :

  • 50 gms Toor dal/ Split Pigeon peas
  • 2 tomatoes
  • 1 tsp tamarind paste
  • 2 heaped tsps Rasam powder
  • 1 tbsp ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • Coriander leaves
  • Salt
  • A small piece of jaggery (optional)

Method :

Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.

Recipe to the Rasam powder can be found under the catagory – spice powders of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.