Spicy Mixed Dal

AUTHOR: Renu 
RECIPE TYPE: Dal

Ingredients
1 tbsp yellow moong dal (split yellow gram)
1 tbsp masoor dal (split red lentil)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
1 tbsp toovar (arhar) dal
salt to taste
1/2 tsp turmeric powder (haldi)
2 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/2 tsp garam masala
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup beaten fresh curds (dahi)
1 tbsp finely chopped coriander (dhania)


Method
Wash all the dals. Soak for 1 hour and then drain.
Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Heat the ghee in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes.
Add the curds and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.
Serve hot with rotis ,parathas or rice.

Coconut Chutney

AUTHOR: Renu 
RECIPE TYPE: Chutney
CUISINE: South India

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

(A) For the Chutney:
1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
2 tbsp roasted chana dal (bhuna chana)
1 green chili/hari mirch
½ inch ginger/adrak
salt

(B) For the tempering:
1 tsp urad dal (split, skinned black gram)
¾ tsp mustard seeds/rai or sarson
¾ tsp cumin seeds/jeera
1 sprig of curry leaves/kadi patta
a pinch of asafoetida/hing
1 red chili/sabut lal mirch
1 tbsp oil

INSTRUCTIONS
Grind together all the ingredients mentioned in (A) with little water to a smooth consistency.
Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
Then add the curry leaves, red chili and asafoetida.
Fry for a minute. Immediately pour the tempering on the coconut chutney.
Mix it well with the coconut chutney.
Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Bread Uttapam

Ingredients

• Bread: 4-5 pieces,
• Thick yogurt/ curd: ½ cup,
• Coarse rava/ sooji/semolina: ½ cup,
• All purpose flour/ maida: 2 tbsp,
• Water: ½ cup,
• Fine chopped tomatoes: ½ cup,
• Chopped onions: ½ cup,
• Chopped bell pepper or capsicum: ½ cup,
• Salt to taste,
• Cooking Oil

Instructions

1. Take out the bread crusts and break it into small pieces.
2. In a grinder add curd, rava, all-purpose flour,bread pieces, water.
3. Grind everything to a thick, smooth and even paste.
4. Take out the mixture in a bowl.
5. Add chopped tomatoes, chopped onions, chopped capsicum and little salt.
6. Mix everything and make a thick batter.
7. If you think batter is too thick add little water at this time.
8. Heat the pan at medium heat and spread some oil on it.
9. Pour spoonful of batter and spread it to make a small and thick bread uttapam or pancake.
10. Pour some oil around uttapam to make it crispy.
11. Flip it over and cook till bread uttapam or pancake become nice and crispy from both sides.
12. Serve bread uttapam with your favorite chutney or sauce.

Notes

1. Grinding the bread mixture to smooth paste will give nice sponge and crispy uttapams.
2. Batter should be of medium consistency, it should not be too runny or thick otherwise bread uttapams or pancake will not come out good.
3. You can use more veggies like grated carrots, chopped spring onions, fine chopped cabbage in this recipe.