Okra Sambhar Recipe

Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.

Ingredients :

  • 16 medium sized okra
  • 200 gms toor dal/Pigeon peas
  • 3 tsps Sambhar powder
  • 1 tbsp tamarind paste
  • Salt
  • 1 tbsp ghee to sautée the Okra
  • 2 tbsps ghee
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 sprigs curry leaves

Method :

Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dal Dhokli Recipe

Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.

Ingredients :

  • 150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
  • Salt
  • Jaggery
  • A few petals of kokum/Garcinia Indica
  • Juice of lemon
  • 4 green chillies
  • 1 inch piece of ginger
  • Haldi
  • A pinch of chilly powder
  • 2 sprigs curry leaves
  • 1/2 tsp dhania jeera/coriander and cumin seed powder
  • 1/2 tsp mustard
  • 1 tsp jeera/cumin seeds
  • 6 cloves
  • 1″ piece of cinnamon
  • 1/4tsp Hing/asafoetida
  • 2 sprigs curry leaves
  • Ghee/clarified butter
  • Coriander leaves

Method:
Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.

Dhokli

  • 125gms wheat flour
  • A pinch of ajwain/ caraway seeds
  • 1tsp dhaniya jeera/coriander and cumin seed powder
  • A pinch of haldi/turmeric
  • Salt
  • 1tsp oil

Method :
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.

Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Assamese Dal Recipe

Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.

Ingredients :

  • 100 gms Arhar dal/pigeon peaa
  • 50 gms moong dal/yellow gram dal
  • 4 tbsps finely chopped onions
  • 5 green chillies
  • A large pinch of Fennel seeds
  • 1 tsp sugar
  • Salt
  • A pinch of turmeric
  • 2 tbsps ghee/clarified butter
  • Juice of half a lemon
  • Coriander leaves

Method :
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Mixed Vegetable Sambar Recipe

Sambar is made with a variety of vegetables. Radish and onion, Brinjal and drumstick, shallots and potato and a combination of all the vegetables. It is enjoyed with Idli, dosa and also with rice.

Ingredients :

  • 125 gms toor dal/ pigeonpeas
  • 2small brinjals
  • 2 medium sized potatoes
  • 1 medium sized carrot
  • 2 large onions
  • 1/2 a drumstick
  • 3 tsps sambhar powder
  • 1 heaped tsp tamarind paste
  • Salt
  • 1tsp mustard
  • Chickpea size of hing/asafoetida
  • 4 sprigs curry leaves

Method :

Pressure cook Dal and churn. Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Add the churned toor dal, tamarind paste and boil well.
Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add a Rajma sized piece of hing freshly powdered. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside to infuse for abt 15 mnts. Add a tsp of ghee before serving.

Note: The recipe for the Sambar powder can be found in the category Spice powders of this blog.

Copyright © 2017. All rights reserved.

Dal Fry Recipe

Dal fry goes well with rotis, phulkas and also with rice. Accompanied by a raw salad and papad it makes for a heavenly meal.

Ingredients :

  • 250 gms toor dal/pigeon peas
  • 8 green chillies minced
  • 9 garlic cloves grated
  • 2 inch piece of ginger grated
  • 2 large tomatoes
  • Coriander leaves
  • Juice of half a lemon
  • A pinch of haldi/turmeric
  • Salt
  • 4 tbsps ghee
  • 2 tbsps oil
  • 1tsp jeera/cumin

Method :
Pressure cook the pigeon peas and churn it well. Heat 4 tbsps ghee and 2 tbsps oil. Add a tsp of jeera. After it crackles add the grated ginger garlic n green chillies. Roast till the raw smell disappears. Add the haldi. Toss. Add the tomatoes and roast till they are mushy. Add the Dal and boil well. Add the coriander leaves and lemon juice and serve hot with jeera rice or roti.

Copyright © 2017. All rights reserved.

Dali Recipe

Dali is a word used by the Konkani community for Dal. It is made with or without the addition of ginger. I have already posted a traditional Dalithoy, so posting Dali here which is flavoured with ginger and drizzled with lemon juice.

Ingredients :

  • 250gms toor dal/pigeon peas
  • 5 green chillies slit
  • 1 dry red chilly broken
  • 2 inch piece of ginger
  • 3 sprigs curry leaves
  • A pinch of Hing/asafoetida
  • Salt
  • 2 tbsps ghee
  • 1tbsp jeera/cumin
  • A pinch of haldi /turmeric
  • Juice of one lemon.
  • Coriander leaves

Method :
Pressure cook the pigeon peas to three whistles. Churn it and add the slit green chillies, ginger, hing and salt. Boil well. Heat 2 tbsps ghee. Add a tbsp of jeera and after it splutters add the broken red chilly and a pinch of hing powder to it. Add the curry leaves. Toss and drop into the boiling dal. Switch off and garnish with coriander leaves. Allow the flavours to infuse for a few minutes. Add lemon juice just before serving.

Copyright © 2017. All rights reserved.

Dalithoy Recipe

A meal without Dal is unimaginable in India. Rice, rotis, Phulkas and some of the other rice items are invariably accompanied by a Dal. Posting a dal common in the Konkani households.

Ingredients :

  • 250gms toor dal pressure cooked
  • 5 green chillies slit
  • 1 dry red chilly broken
  • 3 sprigs curry leaves
  • Hing
  • Salt

Method :
Wash and pressure cook the dal to four whistles. Churn it and add the slit green chillies, hing and salt. Boil well. Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add the broken red chilly and a pinch of hing powder to it. Add the curry leaves. Toss and drop into the boiling dal. Switch off and allow the flavours to infuse for a few minutes before serving.

Copyright © 2017. All rights reserved.