Friday, March 29, 2024

 

Red lentils - Mysore dhal curry 

Ingredients:

Yellow lentils 200 Gms
Green chillies 4
Onion 1 medium
Garlic 4 cloves
Turmeric powder ½ teaspoon
Milk 1 cup

Method:

Soak lentils in water for 10 minutes and wash thoroughly.

In a pan place this washed lentils and add sufficient water and bring it boil.

Remove the scum as much as possible.

When half cooked, add diced onion, diced garlic, green chillies split into two lengthwise, and turmeric powder.

Cook further until all the lentils are well cooked and soft.

Now add the salt and milk and bring to boil.

Simmer until gravy thickens.

Variation:

1) You can add curry powder 2 teaspoon first with the lentils and cook. The rest is as above. This gives a different taste and is best suited to eat with bread.

2) Add spinach leaves - Cook the Mysore dhal in the first stage and when you add the onion, green chilli and the garlic add 200 Gms of cut spinach leaves and cook. When the lentils are cooked well, add the salt and milk and simmer.

3) Add Snake gourd pieces. See Snake gourd curry variation.- Click here

 

 

Green gram - Payatham parippu curry

 

                     

                        Green gram curry

          

Ingredients:

Green grams split 250 Gms
Onion 1 small
Garlic 4 cloves
Green chillies 5
Turmeric powder ½ teaspoon
Jeera powder 2 teaspoon heaped
Black pepper powder 1/2 tea spoon
Salt to taste
Milk 1 cup
Water 3 cups

Method:

Soak the split green gram in water for 15 minutes and wash well.

In a pan boil this with 3 cups water removing the scum until the gram is half cooked. Needs about 12 minutes

Add the diced onions, diced garlic, green chillies split into two lengthwise and turmeric powder.

Continue to boil until the green gram is well cooked and soft. Needs about 10 minutes.

Add water little by little if necessary to get the gram cooked.

In a cup of milk add Jeera powder, the pepper powder, salt and mix well into a suspension. See that there are no lumps.

Pour this mixture into the pan and boil stirring all the time.

Simmer until the gravy thickens a little. Needs about 5 minutes

Note: If the green split gram is dry roasted to a golden colour first before cooking, it gives a better taste and flavour.

Serves about 6 people.

 

 

 

Toor dhal ball curry 

Ingredients:

Toor dhal 1 cup
Dry chillies 5
Oil 2 tablespoon
Mustard seeds 1 teaspoon
Sambar podi 4 teaspoon
Milk 1 cup
Wheat flour 1 teaspoon

Method:

Soak toor dhal in water for 2 hours and grind with 2 dry chillies and salt to a coarse paste.

In a hot pan add 1 tablespoon oil and add mustard seeds, onions, dry chillies, and fry.

Add the paste to this and mix well until colour changes.

Allow to cool.

Mix 1 teaspoon flour to this and mix.

From this mixture make lime sized firm balls.

Leave aside.

In a pan, heat oil add mustard, diced onions and 3 chopped dry chillies and fry until onions turn brown.

Add sambar podi and milk and boil until well cooked.

Add toor dhal balls and further cook for 5 minutes and add salt to taste.

Simmer.

 

 

 

Toor dhal curry - துவரம் பருப்பு கறி

Ingredients:

Toor dhal 200 Gms
Onion 1 medium
Dry chillies 4
Turmeric powder ¼ teaspoon
Garlic 3 cloves
Milk 1 cup

Method:

Wash and soak the toor dhal in water for 30 minutes before cooking.

In a pressure cooker place the drained toor dhal.

Cut dry chillies, dice onion, dice garlic,

In the pressure cooker, add the onion, garlic dry chillies, salt, turmeric powder and 3 cups water.

Close the pressure cooker and cook for six to eight minutes.

Remove from fire and let it cool.

Once the pressure has come down open and stir.

Add milk, boil and simmer.

Garnish this dish.