Swiss Chard Dal / Paruppu ~ Day 40

A simple, healthy and nutritious dal made with swiss chard.  Similar to Spinach in taste, swiss chard is low in calorie and loaded with tons of antioxidants and vitamins. If you want to know more about swiss chard, click here. 

Source: whfoods.com

----------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cook time: 25 minutes

Serves: 4

------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Moong dal - 1/2 cup
• Swiss Chard - 1 bunch (remove stems and center ribs, wash the leaves and chop finely)
• Shallots - 2, thinly sliced
• Ginger - 1 tbsp, chopped
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Dried red chillies - 3, broken
• Asafoetida - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Pressure cook the moong dal with 1/4 tsp turmeric powder with enough water for 3 whistles.  
2. In a saucepan, place the chopped swiss chard, 1/4 tsp turmeric powder and add enough water to cover the greens.
3. Cook the swiss chard until soft, about 7 to 8 minutes.
4. Add the cooked, mashed moond dal and salt.  Mix well and cook over low heat.
5. Meanwhile, heat oil in a skillet and splutter mustard seeds.  Add urad dal, red chillies and cumin seeds.  Fry until golden brown.
6. Add the shallots, ginger and asafoetida.  Fry until shallots are soft.  Add it to the dal and stir.
7. Serve hot with rice, roti, chapati, cooked millet or quinoa.

Simple Tomato Paruppu / Pappu / Dal ~ Day 9

Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 4

--------------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Toor dal and Split moong dal - 1/2 cup each (just one variety of dal can be used as well)
• Tomatoes - 3, cut into medium sized chunks 
• Green chilies - 3, chopped or slit
• Ginger - 1 inch, julienned
• Turmeric powder - 1/8 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1/4 tspSalt - to taste
• Oil - 2 tsp
• Curry leaves - few
• Fresh coriander leaves -  for garnishing

Method:

1. Wash and rinse both the dals and pressure cook with enough water and turmeric powder for 4-5 whistles.
2. In a saucepan, add tomatoes, green chilies and ginger.  Add water just to cover the tomatoes. Adding too much water will result in watery soup.
3. Bring it to a boil on a low flame. It takes only 4-5 minutes to cook the tomatoes.  Cooked tomatoes should be firm, not mushy.
4. Add the cooked dal, and salt.  Mix gently and just bring it to one boil.
5. Heat oil in small pan and splutter mustard seeds. Add cumin seeds, asafoetida and curry leaves.
6. Add it to the dal and mix well.
7. Garnish with coriander leaves.
8. Serve with steamed rice and dollop of desi ghee.

Suraikkai / Bottle Gourd Paruppu with Kuzhambu Vadam

Ingredients:
Suraikkai / Bottle gourd / Lauki - 1 big or  2 small
Toor dal - 1/2 cup
Moong dal - 1/2 cup
Green chillies - 4, slit
Ginger - 1 tsp, chopped
Turmeric powder - 1/2 tsp
Salt - to taste

For tempering:
Oil - 2 tsp and enough for deep frying vadam
Kuzhambu vadam - 10 to 15
Mustard seeds - 1 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Red chillies - 3
Curry leaves
Fresh coriander leaves for garnishing

Method:

1. Peel the suraikkai and chop into cubes.
2. Wash both toor and moong dal throughly.  
3. Pressure cook the dal with enough water along with suraikkai, slit green chillies, chopped ginger and turmeric powder.  Cook for 4 to 5 whistles or for about 10 minutes.
4. Once the pressure goes down, remove the lid and add salt.
5. Heat oil in a small skillet and fry the vadam until dark brown.
6. Add it to the dal and mix well.
7. Take out some of the oil and keep 2 tsp oil for tempering.
8. Add mustard seeds and let it splutter.
9. Add urad dal, cumin seeds, broken red chillies and asafoetida.  Fry until golden brown.
10. Remove from heat and add the curry leaves.  
11. Add the tempering into the dal and mix thoroughly.
12. Garnish with fresh coriander leaves.
13. Serve with rice or roti.

Raw Mango Dal ~ Mangai Paruppu

Ingredients:
Toor dal - 1/2 cup
Raw mango - 1 medium, cut into cubes with skin
Green chilies - 3, slit lengthwise
Chopped Ginger - 1 tbsp
Turmeric powder - 1 tsp
Asafetida - 1/2 tsp
Urad dal - 2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies - 2, broken into pieces
Salt - to taste
Oil - 2 tsp
Few curry leaves
Few springs fresh cilantro, chopped

Method:

1. Pressure cook door dal with 1/2 tsp turmeric powder in enough water until soft.
2. Place the cut mango, slit green chilies, ginger, asafetida, curry leaves and salt in a sauce pan. Add water until the mangoes are covered. 
3. Cook until mango is tender and soft.
4. Add the cooked dal.  Bring it to a boil.  Add more water for the right consistency of your choice.
5. In a small skillet, heat 2 tsp oil and splutter mustard seeds.  Add urad dal, cumin seeds and dry red chillies.  Fry until golden brown.
6. Pour the tempering over dal and mix well.  
7. Garnish with chopped cilantro.
8. Serve with hot steamed rice with dollop of ghee (clarified butter).

Whole Moong Dal Curry

Ingredients:

Whole Moong Dal - 1 cup (soaked in water overnight)
Onion - 1 small (chopped)
Garlic - 1 clove (optional) chopped
Tomato - 1 medium (chopped)
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Red Chilli Powder - 2 tsp or to taste
Turmeric Powder - 1 tsp
Garam Masala Powder - 1 tsp
salt - to taste
Oil - 2 tsp
Fresh Coriander - 2 tsp

Method:

Cook the soaked moong dal in a pressure cooker or on a stove top with enough water till soft.  Heat oil in a pan, add cumin seeds and let it brown.  Add the chopped onion and garlic and fry till the onion is translucent.  Add coriander powder, red chilli powder and turmeric powder and fry for 1 minute.  Now add the chopped tomato and fry until soft.  Add the cooked moong dal and salt and mix well.  Add enough water if needed.  The curry should be little thick in consistency.  Cook for 8 to 10 minutes.  Sprinkle garam masala powder and give it a stir.  Garnish with fresh coriander.

Serve hot with chapatti or rice.