Mixed vegetable Sambhar -3

This is the third variety of mixed vegetable Sambhar that I am posting in this website. As we all know, every household has their own way of making Sambhar . Some use ready made powder, others roast the spices afresh and some make the powder to last for a couple of months. Today, I am posting the recipe shared by my friend Sheena Narkar which uses a bit of jaggery to enhance the taste. Recipe link to the Sambhar powder is given below.

https://vinayasculinarydelights.com/sambhar-powder/

Ingredients:

1 cup boiled and mashed Toovar Dal/split pigeon peas

1 carrot chopped into one inch sized pieces

1 cup shallots ( Sambhar onions)

2 Drumsticks chopped into two inch sized pieces

1 tiny brinjal sliced into half vertically

1 tomato chopped into eight pieces

2 tbsps Sambhar powder

1/2 tsp Turmeric powder

1 tsp jaggery

3 tbsps Tamarind paste

1 sprig curry leaves

Salt

1tsp Ghee

5 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps Ghee or oil

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 sprigs curry leaves

1 dry red chilly broken into two

Method:

Cook the chopped vegetables in two glasses of water along with salt, turmeric powder, Sambhar powder, curry leaves and a tsp of Ghee. When half done add the tamarind paste, jaggery and boiled Dal. Bring to a boil and keep simmering for a couple of minutes. Heat oil or ghee in a pan. Add the mustard seeds. After they splutter add the Hing , broken red chilly and the curry leaves. Drop the seasoning into the boiling Sambhar. Give one boil, switch off and garnish with finely chopped coriander leaves.

Serves three.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Mixed vegetable Sambhar-2

There are Sambhars and Sambhars, but no two are alike. Each household has their own recipe of making it. An ingredient here or there totally changes the taste of the Sambhar. I simply loved this Sambhar which my dear friend Anita Nair had made and asked her for the recipe which she generously shared.

Ingredients:

1 cup Toovar Dal/ split pigeon peas pressure cooked and mashed

1 carrot chopped into one inch length pieces

4 small brinjals halved

1 potato quartered

1 drumstick cut into two inch sized pieces

7 tender Okra/ Lady’s finger

10 shallots/ small onions/ Sambhar onions

Salt

1 tbsp oil

1 tbsp tamarind paste

To be roasted:

1 tsp oil

3 tsps coriander seeds

1/2 tsp cumin seeds

10 pepper corns

10 seeds of Fenugreek/ methi

3 tbsps grated coconut

10 Byadgi chillies

2 Guntur chillies

1 sprig curry leaves

2 shallots

A kidney bean sized piece of Hing/ asafoetida

A pinch of turmeric powder

For the tempering:

1 tbsp Ghee or oil

1 tsp mustard seeds

A pinch of Hing

2 sprigs curry leaves

Method:

Heat oil in a pan and roast the okra till it changes colour slightly. Remove and keep aside. Add in the shallots and roast them till they are translucent. Add the remaining vegetables and give a quick stir in the remaining oil. Drop the sauteed vegetables into the mashed Dal . Add two glasses of water, and a little salt. Bring to a boil, reduce heat and cook the vegetables till they are cooked but firm. Now heat the oil mentioned for roasting the dry ingredients. Drop in the Byadgi and Guntur chillies, coriander seeds, cumin seeds, methi, pepper corns, hing and curry leaves. Roast for a couple of minutes till they change colour. Add the shallots and roast them for a few seconds. Finally add the turmeric powder and immediately switch off the gas. Roast the grated coconut separately till it turns to a nice golden brown. Grind all these roasted ingredients to a fine paste adding a little water. Tip this ground paste into the Dal- vegetable mixture. Check the salt and add the tamarind paste. Adjust consistency by adding water to make the Sambhar of pouring consistency. Bring to a boil and allow it to simmer for a few minutes to allow the flavours to infuse. Prepare the tempering. Heat ghee or oil in a pan. Drop in the mustard seeds and after they splutter add the Hing and curry leaves. Toss and drop the seasoning into the boiling Sambhar. Switch off, stir , cover and keep aside for ten minutes before serving.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Mavinkayi Pappu/ Mango Dal

Mavinkayi Pappu is a popular Dal from Andhra Pradesh which makes use of raw mango as a souring agent instead of the usual lemon, tamarind or Tomato. The addition of the raw mango makes it extremely flavourful. Though raw mango is chopped fine to facilitate cooking, I prefer slicing it as I love the feel of the slices while eating . My heartfelt thanks to my dear friend Manjula Pai who shared this recipe with me.

Ingredients:

1 cup/ 250 gms Toovar Dal/ split pigeon peas pressure cooked with a pinch of turmeric and a spoon of Ghee/ clarified butter.

Half of a small raw mango sliced.

Salt

For the tempering:

1 tbsp Ghee

1 tsp Cumin seeds

5 cloves of garlic finely chopped

1 sprig of curry leaves

Method:

Mash the pressure cooked Dal and tip it into a container. Cook the slices of raw mango separately. Once done tip them into the Dal along with the water in which they are cooked. The Dal should be of pouring consistency. Add salt and allow to simmer on a gentle flame. Heat the Ghee in a pan. Drop in the cumin seeds . After they splutter add the garlic . Once the garlic turns a golden brown add the curry leaves. Toss and pour the seasoning into the simmering Dal. Serve hot over rice with a dollop of Ghee.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Garlic seasoned Dal

This is yet another traditional North Kanara preparation which uses whole dried red chillies and garlic to flavour the Dal. Served hot over rice with a dollop of Ghee, it is usually accompanied by Potato Tallasani and freshly fried Papad. This is again a recipe shared by my friend Sadhana Kiran.

Ingredients:

1 cup/ 200 gms Toovar Dal/ Split pigeon peas

4 dry red chillies each broken into two

A large pinch of turmeric

Salt

1 tsp Ghee

For the tempering:

1 tbsp Ghee

10 cloves of garlic

Method:

Wash and pressure cook the Dal along with the broken red chillies, salt, ghee and turmeric powder to four whistles. Allow the pressure to release naturally. Churn the Dal well. Add water to adjust consistency and keep boiling it on a gentle flame till the seasoning is ready. Normally the Dal in the South of India is of pouring consistency as it is served over rice. Heat Ghee in a pan. Drop in the crushed garlic and roast to a rich brown. Season the Dal and allow it to simmer for a couple of minutes till the flavours are infused. Serve with a wedge of lemon and a teaspoon of Ghee.

Serves three.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Ambat Varan/ tangy Dal

Ambat Varan is a traditional Maharashtrian preparation which is served over rice. Fragrant with the copious amount of garlic with which it is seasoned, this spicy, tangy and sweet Varan will tickle the taste buds and leave you asking for more. Renuka Pradhan generously shared her recipe with me.

Ingredients:

1 cup/ 200 gms of Toovar dal/ Split pigeon peas pressure cooked and mashed well.

2 tbsps Tamarind paste

2 tbsps jaggery syrup

1 tbsp Kashmiri Lal chilly powder

1/4 tsp Turmeric

Salt

3 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps Ghee/ clarified butter

15 cloves of garlic crushed gently

A pinch of Hing/ asafoetida

1/2 tsp mustard

Method:

Pour the mashed dal into a container. Add the tamarind paste, jaggery, salt chilly , turmeric powders and a glass of water. Mix and bring to a boil. Allow it to keep simmering. In the meantime heat the Ghee in a pan. Drop in the mustard seeds and the garlic. Roast the garlic to a nice golden brown. Drop in the Hing, toss and pour the seasoning into the boiling Varan. Garnish with coriander leaves and serve hot over rice with a dollop of Ghee.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Jeera/ Cumin Rasam

A hot fragrant Rasam to sip on those cold wintery days or as a mixer over hot rice followed by a dollop of Ghee. Sheer bliss! I have shared a couple of other varieties of Rasam in this website. The recipe of this Jeera rasam was shared by my friend Usha Shivashankaran and it’s amazing! Link to the Sambhar powder recipe is given below.

https://vinayasculinarydelights.com/sambhar-powder/

Ingredients:

3 tbsps Tamarind paste or a lemon sized ball of tamarind soaked and juice extracted.

1/2 tsp Turmeric powder

1 tsp Sambhar powder

A tbsp of jaggery syrup or a small piece of it.

1/4 tsp Asafoetida

Salt

1 tsp Ghee/ clarified butter

The following ingredients to be ground to a paste after being soaked in a little water for an hour.

1 tbsp Toovar dal/ Split pigeon peas

1 sprig of curry leaves

1 heaped tsp Cumin seeds

15 pepper corns

1 dry red chilly.

For the tempering:

1 tsp Ghee

1 tsp Cumin seeds

3 pepper corns crushed

1 sprig curry leaves.

Method:

Tip the tamarind paste, Sambhar powder, Turmeric, Ghee, jaggery and salt in a litre of water and bring to a boil. Allow it to simmer gently for about twenty minutes. Drop in the ground paste mentioned above and bring to a boil. Adjust salt. Once the Rasam froths up switch off. Heat Ghee in a pan. Add the cumin seeds and crushed pepper corns. After they splutter drop in the curry leaves. Toss and pour the tempering into the Rasam . Cover and keep aside for the flavours to infuse for ten minutes. Serve hot.

This proportion serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Toyya

Toyya comes from the Sanskrit word ‘Toyam” meaning water. Dalithoy as the Konkani community calls it translates to Watered down Dal. Toyya is another version of Dal which is made in Konkani households. I have already posted two variations earlier. There is a fourth variant too which I will post some time later. I simply love the Dal cooked this way. The fragrance is amazing! Serve it with rice or roti!

Ingredients :

250 gms Arhar Dal/Split Pigeon peas

4 green chillies slit

2 sprigs of Curry leaves

A tsp of Hing/Asafoetida

A pinch of Haldi/turmeric powder

Salt

2 tbsps Ghee

1/2 tsp Mustard seeds 1/4 tsp Jeera/Cumin seeds

Lemon juice optional

Method:

Wash and tip the Dal into a pressure cooker. Add three glasses of water, Haldi, green chillies, a tbsp of Ghee, Hing and a sprig of curry leaves. Pressure cook to three whistles till the Dal is mushy. Whisk it well and adjust consistency by adding water if required. Add salt and bring to a boil. Heat one tbsp ghee in a pan. Drop in the mustard. After it splutters add the Jeera. Immediately drop in the curry leaves , toss and pour the seasoning into the boiling Toyya. Serve with wedges of lemon.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Split Pigeon peas /Arhar Dal Verna Recipe

Moong Dal or Split Green Gram is replaced by Arhar or Toor Dal in this recipe. It is traditionally made with Moong Dal for the lunch served after a demise in the family. The orthodox insist that it should not be made otherwise. Since the family loved it, my mother made it with Arhar Dal instead of Moong Dal.

Ingredients :

  • 200 gms Split Pigeon peas
  • 5 green chillies
  • 7 tbsps grated coconut
  • 1 heaped tsp Jeera/cumin seeds
  • A pinch of Turmeric powder
  • 2 tbsps Coconut oil
  • 1 tsp mustard seeds
  • 3 sprigs curry leaves
  • 1 broken dry red chilly
  • Salt
  • Juice of one lemon
  • 3 tbsps finely chopped coriander leaves.

Method :

Wash and pressure cook the Arhar Dal till done. Churn it well. Grind the coconut, cumin seeds and green chillies to a smooth paste and tip it into the Dal. Add salt and boil well. Heat the coconut oil in a pan. Drop in the mustard seeds and after it splutters add the broken red chilly bits. Toss. Add the curry leaves, toss and pour the seasoning into the boiling, Verna. Drizzle with lemon juice and garnish with coriander leaves before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Gujarati Dal Recipe

This Dal is one of my favourites as it is sweet, spicy and tangy all rolled into one. A generous amount poured on a bowl full of rice, topped with a tsp of Ghee and accompanied by some Papad is absolute Nirvana!

Ingredients :

  • 200 gms Toor Dal/ Split Pigeon peas
  • 50 gms/ a large fistful of raw peanuts
  • 1 large tomato finely chopped
  • 2 green chillies slit
  • 2 sprigs of Curry leaves
  • Coriander leaves finely chopped
  • 4 tbsps jaggery
  • Juice of half a lemon
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 1 heaped tsp Jeera/Cumin seeds
  • 5 lavang/cloves
  • 1 inch piece of Dalchini /Cinnamon
  • A pinch of Hing/asafoetida
  • 1 tsp Chilly powder
  • A large pinch of Haldi /Turmeric powder
  • Salt

Method :

Wash the Toor Dal and pressure cook along with the peanuts to three whistles in a litre of water. Once the pressure is released churn it well. Drop in the tomatoes, green chillies, salt, Haldi and jaggery. Bring it to a boil and simmer over a low flame till the tomatoes are mushy. Heat the Ghee in a pan. Add the mustard seeds and after they splutter drop in the cumin seeds, Cloves, cinnamon and Asafoetida. Toss and add the Curry leaves. Switch off and drop in the chilly powder. Stir and immediately pour the seasoning into the boiling Dal. Cover and allow to simmer for a couple of minutes. Drizzle with lemon juice, tip in the coriander leaves, allow to boil for a few seconds and switch off. Serve hot over rice or have it with Roti or Naan.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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.