Showing posts with label Dals. Show all posts
Showing posts with label Dals. Show all posts

Tuesday, September 13, 2016

Parippu curry/ Moong dal coconut curry / Parippu curry for onam sadhya /കേരള സദ്യ പരിപ്പ് കറി

ഏവർക്കും സന്തോഷത്തിന്റയും, സ്നേഹത്തിന്ടേയും, സമാധാനത്തിന്റയും  ഓണാശംസകൾനാവിൽരുചിയേറിയവിഭവങ്ങളുമായി ഈ പൊന്നോണത്ത വരവേൽക്കാം. എല്ലാവർക്കും ഓണാശംസകൾ.

Happy Onam to my friends and family .

Kerala parippu curry is a traditional dish for Kerala Sadhya. It  is eaten  along with rice and ghee. Moong dal and coconut are the main ingredients for this simple dish.


Moong dal - 1/2 cup

Ghee - 2 tsp
Water - 4 cups
Salt as needed

For grinding

Grated coconut - 1/4 cup

Cumin seeds - 1/4 tsp
Green chillies - 2 nos

For tempering

Ghee - 2 tsp

Shallots - 2 nos
Curry leaves


 Grind coconut, cumin seeds , green chillies with little water to a smooth paste.

Heat ghee in a pressure cooker. Roast moong dal. Now add 3 - 4 cups of water and salt. Cook for 4 to 5 whistles. Once done, Mash the cooked dal. Add ground coconut paste cook in a low flame for 5 minute. 

Heat ghee in a pan. Saute shallots, red chillies and curry leaves.  When shallots turns brown in colour, pour this over the prepared curry.

കേരള സദ്യ പരിപ്പ് കറി

ചെറുപയർ പരിപ്പു - 1/ 2  കപ്പ്

നെയ്യ് - 1 ടീസ്പൂൺ
വെള്ളം - 4 കപ്പ്
ഉപ്പ് ആവശ്യത്തിന്

അരപ്പിന് ആവശ്യമുള്ളത്

തേങ്ങാ പീര - 1/ 4 കപ്പ്

ചെറിയ ജീരകം - 1/ 4 ടീസ്പൂൺ
പച്ചമുളക് - 2 എണ്ണം

കടുക് പൊട്ടിക്കാൻ

നെയ്യ് / വെളിച്ചെണ്ണ - 2 ടീസ്പൂൺ

കുഞ്ഞുള്ളി - 2 എണ്ണം
ഉണക്കമുളകു- 2 എണ്ണം

ഉണ്ടാക്കുന്ന വിധം 

ഒരു പ്രഷർ കുക്കറിൽ 2 ടീസ്പൂൺ നെയ്യ് ചൂടാക്കി ,ചെറുപയർ പരിപ്പ് ചേർത്ത് 2 മിനിറ്റ് വഴറ്റുക. ഒരു  3 1/  2  കപ്പ് വെള്ളം ചേർത്തു കുക്കർ മുടി .

3 -4 വിസീൽ വരും വരെ വേവിക്കുക . കുക്കർ തുറന്ന് പരിപ്പ് നന്നായി സ്പൂൺ കൊണ്ട് ഉടച്ചു വെക്കുക. 

ഒരു പാനിൽ നെയ്യ് ചുടാക്കി ഉള്ളി , ഉണക്കമുളക്, കറി വേപ്പില ചേർത്ത് ഉള്ളി 

ബ്രൗൺ കളർ ആകുമ്പോൾ കറിയൽ ഒഴിക്കുക. ഓണം പരിപ്പ് കറി റെഡി.

Friday, June 17, 2016

Cluster beans Parupu Usili / Kothavarangai Usili/ Cluster beans lentil crumble

  Pictured - Rice with Cluster beans Usli / Bittergourd theeyal/Pavakka theeyal.

Cluter beans usli/ kothavarangai usli is a popular Brahmin/ Iyengar recipe made with vegetabels and lentils. This dish is  protein rich. 
 Best accompaniments are  rice, sambar. moru curry, Bittergourd theeyal.


Cluster beans/ - 250 gm
Turmeric powder- 1/4 tsp
Salt to taste

To grind 

Toor dal - 1/4 cup
Chana dal - 1/4 cup
Dry red chillies - 4 nos
Green chilli - 1 -2 nos
Cumin seeds - 1 tsp

For tempering

Oil - 1 tbsp
Mustard seeds - 1 tsp
dry red chillies - 2 nos
Curry leaves

Coconut grated - 1/4 cup (optional)


Wash and Soak Toor dal and chana dal for 1 hour.

Clean and cut cluster beans in to pieces and cook till soft with, little water, salt and 1/2 tsp turmeric powder. 

Grind  dry red chillies, green chillies, asafoetida. jeera and salt first into a coarse mixture. Now add soaked dal and grind coarsely. (Add no water when you grinding)

Grease a plate with oil and spread the ground coarse mixture on the steamer and steam for 5 minutes. Crumble the steamed dal with your hands.Keep this aside.

Heat oil in a pan, splutter mustard seeds. Add curry leaves and dry red chillies. 
Now  add cooked cluster beans and fry for a minute,  add crumbled dal and mix well . Add grated  coconut (optional) and stir well.  Switch off the stove.Serve hot with rice restaurant style arachuvitta sambar, Bitter gourd theeyal, Moru Kachiyathu etc.

Sunday, March 13, 2016

Red chawli stir fry/Vanpayar ularthiyathu/red cowpeas stir fry

Red cowpeas are low in calories, which makes it ideal for those on weight loss journey. Soluble fiber in cowpeas makes it perfect for diabetic patients', which helps in absorption of extra sugar content in blood.


Vanpayar - 1 cup
Mustard seeds - 1/2 tsp
Onion, sliced- 1 no
Garlic, crushed - 4 cloves
Chilli powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder - a pinch
Salt as needed


Wash and soak red chawli overnight. In a pressure cooker, add chawli, water and salt as required. Cook for 2-3 whistles and switch off the stove. When the pressure is released, open the cooker. Set this aside.

Heat oil in a pan. Allow mustard seeds to splutter. Add onion and crushed garlic. When onion turns brown, lower the flame, add chilli powder, pepper powder, and turmeric powder. When the raw smell of powder leaves, add cooked chawli along with its cooked water. Cook till all the water is dried out. Serve hot with rice or chapati.

Monday, February 29, 2016

Chana dal stir fry/Split chickpeas stir fry/Kadala parippu ularthu

Chana dal stir fry is very easy to make and delicious too. You need only a few ingredients to make this curry. It makes for a comfort meal when paired with chapathis and rice.

Looking for more chana dal recipes

Chana dal payasam/Kadala parippu payasam

Chana dal pepper curry

Red spinach chana dal curry

Ridgegourd chana dal stir fry


Chana dal/split chickpeas/Kadala parippu- 1 1/2 cups
Curry leaves - 1 sprig
Green chilli - 2 nos
Salt as needed
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Shallots/Kunjulli - 1/4 cup
Garlic, chopped- 1 tbsp
Kashmiri chilli powder - 2 tsp


Wash and soak chana dal for 30 minutes. In a pressure cooker, add dal, salt, green chilli, curry leaves and 3 cups of water. Cook for 3 whistles and switch off the stove. When the pressure is released, open the cooker.

Heat oil in a pan. Allow mustard seeds to splutter. Now add chopped onions and garlic. Saute well. When the onion turns brown in colour, add red chilli powder and saute on low flame. Add cooked dal. Cook for 2-3 minutes or until the dal starts to thicken. Switch off the stove. Serve hot with chapatis or rice. 

Saturday, January 16, 2016

Rajma Curry (no onion, no garlic)

A North Indian style rajma with no onion and garlic recipe.


Rajma - 1 1/2 cups
Tomatoes, pureed - 3 big
Green chillies, crushed - 3 nos
Ginger, crushed - 1 inch piece

Dry roast and powdered
Green Cardamom - 1
Black cardamom - 3 nos
Cloves - 4 nos
Cinamon stick- 1 inch piece
Black pepper corns - 1/2 tsp
Coriander seeds- 3/4 tbsp

Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 - 1 tsp
Ghee (optional)


Wash and soak rajma overnight. Pressure cook rajma with  4 cups of  water and salt for 6-7 whistles. Set aside 1/4 cup of cooked rajma for later use.

Dry roast green cardamom, black cardamom, cloves, cinnamon stick, black peppercorns and coriander seeds. Grind them in a mixer. Set aside the ground masala powder.

Heat oil in a pan. Splutter cumin seeds. When cumin seeds turn brown, add asafoetida, crushed green chillies and crushed ginger paste. Add the tomato puree and saute well on a low medium heat till the tomato mixture becomes thick and begins to leave oil. It will take about 10 to 15 minutes, Add red chilli powder and mix well.

Add cooked rajma along with water to the tomato mixture and mix well. Add ground masala powder and required salt. Cook the rajma on low medium heat . Add lightly mashed 1/4 cup of rajma, which is the set aside to the curry and mix well. Cook on low medium heat till the gravy thickens .

Turn off the flame and transfer to a serving bowl. Pour some ghee on top of curry before serving.

Saturday, January 9, 2016

Horse gram stir fry/Muthira stir fry/Kollu Stir fry

Shown here - Kanji, Lime pickle and Horse gram stir fry

Horse gram is beneficial for those who suffer from diabetes, blood pressure and arthritis. It is also good for people trying to reduce body weight. It is very popular among woman for its purifying effects on body. Horse gram soup is a remedy for common cold and coughs.


Muthira/ Horse gram - 1 cup
Coriander powder- 2 tsp
Chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Salt as needed
Oil - 1/4 cup
Onion, cut lengthwise - 1 cup
Curry leaves


Heat a kadai. Dry roast horse gram for 2 minutes. Now wash horse gram with enough water.

In a pressure cooker, add roasted horse gram and 1 1/2 cups of hot water. Cook till 6-8 whistles or cook till it is done (Don't overcook). Once the pressure is released, open the lid of the pressure cooker. Now add coriander powder, chilli powder, pepper powder, and salt. Cook till all the water is absorbed.

Heat oil in a pan. Add onion and saute well till light brown in colour. Now add cooked horse gram and curry leaves. Mix well. Switch off the flame.

Serve hot with kanji or as a snack by itself.

Note:- I have not soaked horse gram overnight. If you are soaking it overnight, it cooks faster.

Wednesday, November 18, 2015

Dhabe di dal/Punjabi dal curry

                                                 Pictured: Bhindi aloo masala and beet salad

Dhabe di dal is a popular mixed dal accompanied by Roti and Lassi.

Recipe - Nita Mehta

Channa dal - 1/4 cup
Red kidney beans - 1/4 cup
Black beans (urad dal) - 1/2 cup
Onion - 2 medium sized
Garlic chopped - 1 tbsp
Green chillies slit- 3 nos
Tomato chopped - 3 medium
Coriander leaves chopped- 1/4 cup
Oil - 6 tbsp
Cumin seeds - 1/2 tbsp
Red chilli powder - 1 tbsp
Dry fenugreek leaves/kasoori methi - 1 tbsp (roasted in a kadhai for 1-2 minutes)
Butter - 3 tbsp
Salt - 1 tsp


Clean and wash dal and beans. Soak black beans, channa dal, red kidney beans in sufficient water for at least 6 hours. Drain and place the dal along with beans in pressure cooker. To this add 4 cups of water. Pressure cook on high heat till 4 whistles and then cook on slow fire for 30 minutes. Keep this aside.

Heat oil in a pan. Add chopped onions. Stir fry till golden brown. Add green chillies and garlic and stir fry. Add red chilli powder and cumin powder and cook for a minute. Add tomatoes and stir fry fry on high flame for 3-4 minutes or until masala leaves oil. Add salt and remove from fire. Add this masala to the dal in the pressure cooker and cook for 5 minutes. Add butter and coriander leaves. Transfer this to a serving bowl. Crush roasted kasoori methi between the palms. Top it with butter and serve hot with roti and lassi on side.

Monday, June 15, 2015

Rajma masala

This Rajma masala ( kidney beans) is protein rich ,healthy delicious curry suitable to serve with chapati ,roti etc.  


Rajma/ Kidney beans  - 1 cup

Cardamom - 2 nos

Cinnamon -  1 inch piece

Salt as needed

Onion, finely chopped - 1 big

Ginger chopped  - 1 tsp
Garlic chopped   - 1 tsp
Tomato   - 3 nos

Turmeric powder - a pinch
Chilli powder  - 1/2 tsp
Tomato sauce - 2 tbsp
Garam masala powder - 1/2 tsp

Onion ,coriander leaves - for garnishing


Soak rajma overnight or for 8 hours.

Blanch tomatoes in boiling water, immediately drop it in cold water, take out and peel the skin. Grind it.

Pressure cook rajma with cardamom, cinnamon and salt. Care should be taken not to overcook the rajma.

Heat oil in a pan. Saute onion, ginger, and garlic. When onion turns light brown, add  ground tomatoes, turmeric powder, chilli powder, tomato sauce, and garam masala powder. Saute well. When the raw smell disappears, add cooked rajma and cook in a low flame.When the gravy thickens, switch off the stove. Garnish with onions and coriander leaves.


Tuesday, June 2, 2015

Peechinga Parippu Ularthu / Ridge gourd chana dal stir fry

Ridge gourd chana dal  stir fry is a quick, healthy and easy to prepare dry curry. This curry goes well with rice or chapatis.


Chana dal   - 1/2 cup
Oil  - 2 tbsp
Mustard seeds - 1/2 tsp
Shallots - 1/2 cup
Garlic pods - 20 nos
Dry red chillies - 5 nos
Turmeric powder - 1/2 tsp
Curry leaves
Ridge gourd, cut into pieces - 2 cups
Salt as needed


Cook dal in required water and salt till they are half done (don't overcook the dal). Set this aside.

Using a pestle and mortar, crush shallots, garlic, and dry red chillies. Set this aside.

Heat oil in a pan. Splutter mustard seeds. Add set aside crushed shallots-garlic-red chillies. Now add turmeric powder and curry leaves. Saute well. When the onion turns light brown in colour, add ridge gourd, half cooked dal, and salt. Close the lid and cook till they are done. When the water is all dried out and the ridge gourd is cooked, it is ready to be served.

Wednesday, March 11, 2015

Dal and moringa leaves curry / Parippu muringayila curry

Toor dal - 3/4 cup
Turmeric powder - 1/2 tsp

Onion  - 1 big
Ginger chopped - 1 inch piece
Garlic chopped -8 pods
Chilli powder - 2 tsp
Tomatoes chopped - 3 big
Drumstick leaves  - 1 cup
Oil  - 1 tbs
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pearl onion - 1 tbsp
Dry red chillies - 2 nos


Pressure cook toor dal with salt and turmeric powder with enough water. Set the cooked dal aside. 

Heat oil in a pan. Saute onion, ginger, and garlic. When onion turns light brown in color, add chilli powder and tomatoes. Saute well until the oil starts to float on the surface. Now add cooked dal and drumstick leaves. Cook this in low flame. When drumstick leaves are cooked, switch off the stove.

Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add chopped shallots and dried red chillies. When the shallots are light brown in color, switch off the stove and pour over the curry. Serve hot with rice or chapatis.

Monday, August 4, 2014

Vazha pindi kadala parippu kootu / Banana - stalk bengal gram kootu

Vazha pindi kadala parippu kootu ( banana stalk bengal gram )is one of the delicious healthy recipe. This kootu goes well with plain rice or chapatti. Banana stalk is a good source of dietary fiber. It is high in fibre, it acts as a celaxative and can ease constipation. banana stem is rich in potassium and thus if regularly taken, it can cure stomach pains. 


1)Finely chopped banana stalk ( 1 pindi ) with fiber removed - 3 cups

   Bengal gram dal - 1/2 cup

   Salt to taste

2  To grind

Grated coconut  - 1/2 cup

Cumin seeds/ Jeera seeds - 1 pinch
Green chillies  - 3 - 4 nos

3)  For tempering 

Mustard seeds  - 1/2 tsp
Onion finely chopped - 2 dsp
Dry red chillies( cut in to 2 pieces)  - 2 nos
Curry leaves 
Coconut oil - 1 dsp


Pressure Cook bengal gram with water and turmeric powder till a little gravy is left.

Wash the prepared pindi in water mixed with a little buttermilk. Drain the water, squeeze the pindi and separate. Heat 1/2 cup of water. When it boils put the pindi into it, close the pan with a lid and cook. Add the cooked dhal into the cooked pindi.

Grind coconut with jeera, green chillies in a coarsely paste. Mix the grinded masala well and add it to the pindi dhal mixture.  Close the lid and allow it to simmer two or three minutes. Remove from fire.

Heat oil , saute mustard, onions, red chillies, and curry leaves. Pour the hot seasoning over the kootu. serve hot.

Recipe source - Mrs K.M Mathews cook book .


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