Parippu Curry | Moong Dal Curry

Happy Onam to all my friends.

I'm celebrating my 100th post with Onam special dish Parippu Curry.I got the recipe from Hari Chandana's blog "Indian Cuisine".I made few changes to the dish according to my taste. The dish was delicious.

Ingredients 

1 cup moong dal

1 cup finely chopped onion

Pinch of turmeric 

For Grinding

1/2 cup coconut pieces 

1 tbs cumin

4 green chilli's 

Salt 

 

Seasoning

1 tsp mustard 

2 red chilli's

1 crushed garlic pod 

1 Tbs ghee

Curry leaves 

Dry Roast moong dal till it turns light brown.Pressure cook it along with onions& turmeric for 2 whistles.

Mean while grind coconut, cumin, green chilli's & salt to a smooth paste. 

Now mash the dash and mix it with the coconut paste and cook it for 10 mins.

Heat a pan with ghee add mustard once they start jumping add garlic & red chilli's. At last add curry leaves and switch of heat. 

Mix dal with seasoning & it's read to serve. 

Note: 

1.Use coconut oil instead of ghee for a traditional curry.

2. Use less water to grind the coconut. 

Out Come: I was worried about my hubby's reaction as he is hesitant to try new dishes but he surprised me saying it was too good...hmmm then I'm all happy :)

Gongura Pappu / Pulichakeerai Dal

I have been to San Diego  last week end & to my surprise I found " Gongura / pulichakeerai " in indian store. I jumped with joy as it's hard for me to find this tangy leaf in my place. when ever I buy them I freeze them or oil fry them to store them for longer periods. 

As you all know Gongura Pickle/ Chutney is very famous & same way gongura pappu/dal is famous too. I 'm from Guntur, AP & I have to say that I'm very fond of this leaf & dishes too.

 

Garlic and Gongura they go well with each other in any dish. But I have to mention that the chili powder recipe is a borrowed recipe from one of my friend. This chili power adds lot's of flavor to the dish.

Ingredients 

For dal

1 cup Toor dal

1 cup finely chopped Gongura leaves 

1 cup chopped onions 

Seasoning 

2 tsp Garlic Chili powder 

1 tsp Mustard 

1 tsp Jeera 

1 Red chili ( Break it in to pieces) 

1 tsp Oil 

Pressure cook toor dal, gongura leaves& onions. Allow it for 2 whistles & cool it. 

Mean while in pan add oil add red chili, jeera & mustard. Once mustard starts jumpings switch off the heat. 

Mix up chili powder with dal and allow it to cook for 5mins. Then add seasoning to it & dal is ready to serve. 

For Garlic Chili Powder 
1 cup Red chili powder 
2 tsp Dhania 
2 Garlic flakes
1/2 tsp methi seeds
1/4 cup of Curry leaves

Dry roast dhania, garlic, methi & curry leaves. Garlic takes a little time so remove rest of the ingredients from the pan and fry garlic. 


Grind chili powder & masala mix. 

*** You can feel the aroma once you open the mixie lid. 

Out come: What can I say It's so tasty... :)

 

Pindi Miriyam with Potato | Bangaladumpa Pindi Miriyam

Pindi Miriyam is andhra recipe. This is a bit similar to kootu. This dish is made with dal that is mixed with a vegetable. I used potatoes in making this dish & it tasted delicious.

Cook Time: 40mins | Preparation time : 15mins | Yields : 4 Servings
Ingredients

1Cup toor dal

1Cup cubed potato
Salt

Grind to paste
2Tsp raw rice

1Tbs black pepper

1Tbs urad dal

1/2Tbs cumin 

1Tbs coriander seeds

2Tbs red chili
1Tbs tamarind pulp
1/4Cup grated coconut powder
1/2tsp turmeric

Seasoning

1Tbs mustard

1Tbs cumin

2Red chili's broken equally

1Tbs oil

1Tsp Hing
Few curry leaves

- Pressure cook toor dal & potatoes for 2whistles.

- Heat a pan & dry roast ingredients other than turmeric, tamarind pulp & coconut from grind to paste. Dry roast them till their color changes till light brown & switch off heat & allow to cool. 
- Grind the roasted ingredients, tamarind pulp, coconut, salt & turmeric to smooth paste by adding little water at a time.

- Add the paste to dal mixture & mix it well.
- Cook on low heat for 5mins & adjust salt if needed.

- Heat a pan with oil & add mustard, cumin & red chili's.Once mustard starts jumping add hing & curry leaves to it.
- Switch off heat & mix seasoning with pindi miriyam.

- Serve with rice and chapati.