Molagootal or Kootu - squash cooked in mung dal

4 cups of chopped chayote squash (also called chow chow) or use any squash or a combination of squashes
1/2 cup mung dal
1/2 teaspoon of turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut can be substituted with dry coconut
2 cups or enough water for preparation

Seasoning:
2 tablespoon of oil
3 teaspoon of urad dal
2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
dry red chili or to taste

Heat a pan with 1 1/2 cups of water.  Wash and add mung dal to it and cook for 10 minutes.

While the dal is cooking wash the chayote thoroughly and cut it to small pieces.
  
After 10 minutes add the cut vegetable to the dal and cook for 10 minutes after which add turmeric powder, chili powder, salt, coconut and water if necessary and cook for 5 minutes.  Check the vegetable if it is cooked turn the heat off and get the seasoning ready.

Seasoning:
In a separate pot heat oil, when it is hot add  urad dal, cumin seeds mustard seeds and red chili.  When the mustard seeds crack add it to the dish.  Serve with rice or chapati.
Serves 4.

All kinds of squash's go well for this recipe.

Serve with rice or chapati.

This is a simplified version of kootu.   Kootu in Tamil means to add or join.  Usually the urad dal and cumin are roasted in few drops of oil and ground with coconut.  Spinach can also be used to make this dish.  When spinach is used it is the sole vegetable.  This dish is popular in Southern India specially in Kerala.  My mother used to make this dish very often.  We all loved it.  It is healthy, hearty and delicious.

Ma ki dal or Kali dal recipe

Ingredients:
1 cup  whole black urad dal 

2 /1/2 cups of water

1 tablespoon chopped garlic 

1 tablespoon of chopped ginger 
1/2 salt or to taste
1 tablespoon of sour cream 

1 tablespoon  of butter 

2 tablespoon of ghee 

1/4 tsp of cumin seeds 

1/4 teaspoon of chili powder 
pinch of asafoetida

Preparation:  Wash and rinse the dal thoroughly.  Soak it for 4 to 8 hours or overnight before cooking.

To a pan on medium heat with 2 1/2 cups of water add the soaked dal, garlic and ginger and cook till the dal is done.  Takes about 30 minutes.  Add salt cook for 5 minutes.  Manually crush the cooked dal against the wall of the pan.  Turn the heat off.  Add sour cream and butter mix.  

Seasoning:
Heat ghee add cumin seeds, when the cumin seed turn brown turn the heat off add asafoetida and pinch of chili powder and add it to the dal.

Serve hot with chapati or rice.

Ma ki dal is also called Kali dal.

Onion Sambar - Vengaya Sambar

1 cup of small onions or shallots
2 tablespoon clarified butter
1/2 cup Toor dal
1 tablespoon tamarind concentrate (substitute with lemon juice if you don't have tamarind it will give you a different taste)
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt or for taste
4 teaspoon of sambar powder can be substituted with store bought adjust the amount if you are using store bought) enough water for cooking


Seasoning 
1 tablespoon clarified butter
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1/4 teaspoon of fenugreek or methi seeds
a pinch of asafoetida or hing

Prepare the onions:  Remove the top, bottom and outer peel of the onion and discard it.  Saute the onions in a 2 tablespoon of clarified butter or oil until brown and set aside.
Wash and cook toor dal in 2 cups of water for 30 minutes.  After 30 minutes of cooking add the sauteed onions and cook for 8 minutes.  You might need to add water, sambar is a liquid soupy consistency.  After 8 minutes of cooking add tamarind, turmeric powder, sambar powder and salt and cook for 7 minutes.  Check to see if the onions are cooked.  If it is turn the heat off and season.

Seasoning:
Heat clarified butter in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds and fenugreek seeds. After the mustard seed crack turn the heat off add asafoetida. Pour into sambar. 

Serve with rice idli, dosa, upma, pongal.  Serves 2.

This is yet another variety of sambar.  Commonly served with dosa, idli, upma.  Even though I have not added any other vegetable to it, squashes, radish and carrots can also be added  with the onions.



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Simple Moong Dal soup

Ingredients:
1/2 cup of moong dal
2 cups water or as needed

1 tablespoon of ghee (clarified butter) can be substituted with oil
1 teaspoon of cumin seeds 
1/4 teaspoon of turmeric powder
1/2 teaspoon of salt or to taste

Preparation:  Wash dal thoroughly.  To a pan on medium heat, add about 2 cups of water and moong dal bring it to a boil, when it starts boiling reduce the heat and cook till the dal is cooked.  When the dal is cooked add salt mix and bring the dal to a boil and turn the heat off.  To save time you can cook the dal in a pressure cooker.

Seasoning:
Heat clarified butter in a pan, when hot add the cumin seeds, when cumin turns dark brown turn the heat off and add  turmeric powder, mix and add it to the cooked dal.  Garnish with cilantro leaves if desired.

Serves 2

In India dal is a terminology given to a legume with it skin removed.  Moong dal is delicious and so palatable and wholesome.  It is widely used all over India to make many dishes kitchadi, dosas or chillas. 

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Chickpeas and spinach soup recipe

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1 cup chickpeas, canned chickpeas can be substituted
1 bunch of spinach
3/4 cup chopped onion
1 tablespoon chopped garlic
1 cup chopped tomato
parsley a few leaves
basil a few leaves
4 tablespoon oil

Heat a pan on medium heat with 2 cups of water.  Add the chickpeas which has been soaking overnight in water and cook for 30 to 35 minutes until the chickpeas are cooked.  If you are using canned chickpeas skip this part.

Heat oil in a pan on medium heat.  Add onion when the onions turn brown add garlic and saute for a few seconds, add the chopped tomato let it cook for 4 to 5 minutes until the tomato is cooked.  Add the chopped parsley, basil, mix add  chopped spinach cook for 4 minutes add the cooked or canned chickpeas cook till the water is evaporated as per preference, turn the heat off.  Add salt to taste, mix.  Serve with rice, quinoa or chapati.

Chickpeas are also know as garbanzo beans or channa.  They are found in most parts of the world.  They are naturally tasty.  They are high in protein.  There are numerous recipes on chickpeas. This is an tasty, easy vegan dish.

Moong dal soup with vegetables easy recipe

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1 cup moong dal washed and soaked in water for 1 hour before cooking

5 1/2 cups of water

1/2 tsp turmeric powder

1 cup chopped carrots 

2 cups cauliflower florets 

3 tablespoon ghee 

2 tsp cumin seed 
1 teaspoon fennel seeds

1 tablespoon mild chopped green chili

1 tablespoon chopped fresh ginger

fresh coriander leaves

2 tablespoon lemon juice optional
1/2 tablespoon black pepper optional

1 teaspoon salt or according to taste

Cook moong dal in 4 cups of water.  The foam that form on top of the dal while cooking is collected and removed.  After 10 minutes of cooking add carrots.  Let the dal cook until it has almost broken down approximately another 15 to 20 minutes, add cauliflower and 1 1/2 cups of water cook for 10 more minutes.
  
Season as follows:  Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.

Serve piping hot with roti or fresh hot cooked rice. Tastes good just as a bowl of soup.

Urad dal easy soup recipe

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1 cup split urad dal washed and soaked in water for 1 hour before cooking

4 cups water

1 tablespoon mild green chili

1 tbs minced ginger

2 tablespoon clarified butter 

1 teaspoon cumin seeds
1 teaspoon fennel seeds

1 pinch of asafoetida

salt to taste

fresh coriander leaves

Heat a pan with 4 cups of water and the washed urad dal.  When the dal comes to a boil remove the foam that forms on the top and discard it, add ginger and green chilies and continue cooking until the dal is cooked and is soft.  It takes about 25 to 30 minutes for the dal to cook.

Season as follows:  Heat clarified butter in a small saucepan add cumin seeds, when the cumin seed sizzles add fennel seeds when they splutter add pinch of asafoetida, turn the heat off and then pour the entire seasoning mixture into the dal add salt to taste.
Serve hot on warm bowls with a sprinkle of coriander leaves enjoy with hot rice or hot chapati ...

Kidney Beans and Northern beans soup

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1/3 cup each red kidney and Northern beans (rajma)
4 tablespoon of oil
3/4 cup chopped onions
1 cup chopped tomato
green chili to taste
1 tablespoon ginger
1 tablespoon garlic
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon of garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
A few cilantro leaves
3 cups of water

One hour before preparation wash the beans and pour 2 cups hot water over it and let it soak.  After one hour start cooking the beans.  It usually takes 30 minutes for the beans to cook.  Check by pressing the beans if it gives away easily then it is cooked.

Start the seasoning:  Heat a pan on medium heat with 4 tablespoon of oil.  Add cumin seed, when the cumin seeds sizzle add the chopped onions, mix and cook till the onions are brown.  Add ginger, green chili and garlic mix and saute for a few seconds, add turmeric powder, cumin, coriander powder, garam masala mix add the chopped tomato mix cover and cook for 4 minutes until the tomato is cooked.  Add the cooked beans and 1/2 cup of water let it come to a boil and let it boil for five minutes.  Turn the heat off add salt, lemon juice and cilantro leaves.  Serve with chapati or bread.  Serves 2.

Vathal Kolambu

1 cup small eggplant chopped
4 tablespoon oil for best results use Indian sesame oil
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard
1/4 teaspoon fenugreek
2 dry red chili or to taste
4 teaspoon sambar powder or substitute with store bought adjust to taste
                       (easy home made recipe for sambar powder --- click here)
1/2 turmeric powder
1/4 teaspoon asafoetida
1 1/2 cups water
1 1/2 tablespoon tamarind concentrate
1 teaspoon of salt or to taste
1 teaspoon corn starch dissolved in water

In a pan on medium heat add channa dal and urad dal when the dal is brown add mustard seeds fenugreek seeds and dry red chili when the mustard seeds crackle add the eggplant saute for a few seconds, cover and let it cook for 6 to 8 minutes.  Add sambar powder, turmeric powder, asafoetida add water tamarind concentrate and salt let it boil for 6 minutes and turn the heat off.  Add corn starch dissolved in water.

A berry called "Sundakkai" is dried and used in this dish along with the other frying ingredients.  Vathal means dried in Tamil.  Since "Sundakkai" is not available locally I have substituted eggplant for it.

Masoor dal - red lentil

4 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 cup of chopped onion
1 tablespoon chopped ginger
1 tablespoon chopped green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 cup chopped tomato
1 teaspoon garam masala
1 cup masoor dal
2 cups water
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste

Heat 4 tablespoon of oil.  When hot add mustard seeds, cumin seeds, when mustard seeds crackle add chopped onion and saute till onions are brown.  Add ginger and green chili saute for a few seconds add turmeric powder and red chili powder mix add tomato.  When the tomatoes are cooked add garam masala stir add the washed dal and water.  Cook for 10 to 15 minutes until the dal is cooked.  Add salt and lemon juice mix and turn the heat off.  Garnish with cilantro leaves.   Serves 4.

Served with rice or chapati.  Masoor dal cooks very fast.  Theses dals are red lentils without skin.  This is the perfect dal for days you feel like eating light.

Sambar dal soup made with powder

1/2 cup Tur dal
2 cups vegetables (any or a mixture of these: eggplant, chayote, acorn, any 
squash, radish)
1 1/2 tablespoon tamarind concentrate
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt
4 teaspoon of sambar powder(easy home made sambar powder recipe here)  can be substituted with store bought adjust the amount if you are using store bought)
enough water for cooking

Seasoning: 
2 tablespoon of oil
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
1/4 teaspoon fenugreek or methi seeds
1 dry red chili
1/4 teaspoon of Asafoetida or hing
1 teaspoon brown sugar optional

Wash and cook toor dal in 2 cups of water for 30 minutes, add the vegetables and 
cook for 10 minutes, add tamarind, turmeric powder, sambar powder and salt cook for 5 minutes. You might need to add more water, sambar is a liquid soupy consistency.

Season: Heat oil in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds. After the mustard seed crackles turn the heat off add fenugreek seeds, red chili and asafoetida. Pour into sambar add 1 teaspoon brown sugar stir and turn the heat off.  Serves 2.

For normal every day cooking "sambar made with powder" has become very popular.  Quick and easy to make yet tasty.

Cannellini bean with Yam

1/2 cup cannellini beans can be substituted with canned cannellini beans
1 cup chopped yam
4 tablespoon oil
1 cup chopped tomato
1 tablespoon chopped ginger
1 teaspoon chopped green pepper or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon of coriander powder
1 teaspoon garam masala
1/2 teaspoon salt or to taste
1 tablespoon lemon juice
Enough water for preparation approximately 2 1/2 cups

Wash and soak the cannellini beans in water for at least one hour before cooking.  

After one hour start cooking the beans in the same water it was soaked in for at least 15 minutes, add the chopped yam and cook for another 10 minutes until the yam and cannellini are cooked, keep aside.

In  a pan on medium heat add oil and tomato, cook till the tomato separates from the oil it takes about 5 minutes.  Add ginger, green chili, saute for a few seconds add add turmeric powder, paprika, coriander, cumin powder and garam masala powder, saute for a few seconds add the cooked cannellini beans and yam mixture add water if necessary add lemon juice and salt, let it come to a boil and turn the heat off.

Serve with rice or chapati.  Serves 2

Cennellini beans are white kidney beans.  Italian in origin.  Combined with yam it give it the right amount of sweetness.  Now you can do something with all the yams you see in the supermarket

Mor Kulambu - Yogurt soup

1 cup of cut mixed squash (use zucchini, yellow, acorn, chayote, butternut and a little carrot for crunch)
2 tablespoon of oil
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds or methi
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder adjust to taste
1/2 teaspoon of salt
2 cups of yogurt
1 teaspoon of corn starch dissolved in water
1/2 cup of water

Season in pan heat 2 tablespoon of oil, add urad dal when brown add fenugreek seeds, mustard seeds, when the mustard crackles add vegetables, water cover and cook for about 6 to 8 minutes until the vegetables are cooked.  

Add turmeric, chili powder and salt.  Turn the heat to low and slowly add yogurt and corn starch and cook at very low heat for 2 minutes and then turn the heat off.  Do not let yogurt come to a boil.

Serve with rice or chapati.  Serves 2

This is a cooling dish.  On hot summers in India when the squashes are available in plenty this is a favorite dish to make.  

Mung Dal with Lemon Juice soup - divine

1/2 cup mung dal
2 cups of water
2 tablespoon of lemon juice
1/2 teaspoon of salt

For Seasoning:
2 tablespoon of clarified butter or oil
1 teaspoon of cumin seeds or jeera
1 tablespoon of fresh chopped ginger
1 tablespoon of fresh chopped green chili adjust to taste
1 small tomato chopped into cubes.

Wash and cook the mung dal in 2 cups of water for 15 to 20 minutes till the dal is cooked.  When the dal is cooked turn the heat off add salt and lemon juice.

Season: Heat oil or clarified butter in a pan.  When oil is hot add cumin seeds, when cumin seeds splutters add the chopped ginger, green chili, saute for a minute add tomato cover and cook till the tomato separates from the oil, takes about 5 minutes.  Add the seasoning to the dal garnish with cilantro leaves.

Serve with rice or chapati.  Serves 2

Mung dal is so tasty, smooth and creamy.  This is a very easy recipe.  It takes very little time to cook.  After a hard days work there is nothing better than dinner with mung dal and chapati.

Dal Makhani

1/2 cup black whole urad dal  washed and soaked for one hour in hot water before cooking
1 cup milk
4 tablespoon of oil
1 cup chopped onion
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
1 tablespoon of chopped garlic
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of chilli powder
1/2 teaspoon of salt
1 teaspoon of garam masala
1 tablespoon of butter
enough water for preparation

Cook the whole black urad dal in about 2 cups of water.  When almost cooked add the cup of milk and cook till the water and milk is almost evaporated.

Separately in a pan on medium heat add oil and fry the onions, when the onions are brown add the chopped ginger, green chilli and garlic and saute for about a minute.

Add turmeric and red chilli powder and saute for a few seconds add garam masala and the cooked urad dal.

Add enough water bring to a boil add salt and butter turn the heat off.  Garnish with cilantro leaves.  Serve with pulao or chapati.  Serves 4

Traditionally you can add a lot of butter and cream to make it rich.  This dish originated from Punjab.  It is served in most restaurants.  Cooking the dal in low heat for a long time really enhances the taste.

Tasty Lentil Soup

1/2 cup of lentil
1 cup chopped tomato
1/4 cup of chopped red pepper
1 tablespoon of ginger
1 tablespoon of green chili or according to taste
1 teaspoon of coriander powder
1 teaspoon of celery salt
1 tablespoon of lemon juice
3 tablespoon of oil
Enough water for preparation

Heat a pan on medium heat add oil and saute the tomato.  When the oil separates from the tomato add the red pepper, green chili and ginger saute for about 30 seconds, add coriander powder and celery salt, saute for about a minute add lentil and 2 cups of water and cook until the lentil is soft add the lemon juice.  Turn the heat off.  Takes about 25 minutes.  Serve with rice or chapati.  Serves 2.

Lentil and celery really go well together.  Lentil take a lot less time to cook than other dals.  Lentils are tasty and nutritious.  This vegan lentil soup can be served for lunch or dinner. 

Sambar with freshly ground Coconut and Spices - Aracha vitta

1 cup of any squash (zucchini, acorn, butternut, chayote, radish, carrot, yam will work well)
1/2 cup of Toor dal
1/2 teaspoon of turmeric or haldi powder
1 1/2 tablespoon of tamarind concentrate can substitute with lemon juice
1/4 teaspoon of asafoetida
1/2 teaspoon of salt or to taste

For roasting and grinding:
1/4 cup of fresh coconut can substitute with dry coconut
1/2 teaspoon oil
2 tablespoon of whole coriander or dhania seeds
1 1/2 teaspoon of channa dal
1/2 teaspoon of fenugreek or methi seeds
a few red chilies according to taste

For seasoning:
1 tablespoon of oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1 1/2 teaspoon of channa dal
1/4 teaspoon of fenugreek seeds
A few dry red chili or according to taste
Enough water for preparation

Roast the coriander, channa dal, fenugreek seeds and red chili in a little oil, until brown and an aroma is given out.  Set aside to cool.  When it is at room temperature grind the roasted ingredients with a little water and the  coconut.

Heat a pan with 2 cups of water on medium heat add the toor dal and cook for 20 minutes.
Add the vegetables and tamarind cook for an additional 10 minutes or until the dal and vegetables are cooked.

Add turmeric powder, asafoetida, salt and the freshly ground spices to the dal and vegetables cook for five minutes.  Turn the heat off and season.

Season:  Heat a little oil, when hot add channa dal and urad dal, when the dals are brown add fenugreek seeds, dry red chili  and mustard seeds.  When mustard seeds crackle add the seasoning to sambar.

Hint: for oil use Indian sesame oil, ghee.  Serves 4

Sambar with freshly ground coconut and spices or "arachuvitta sambar" as it is know in Tamil or Malayalam has almost become a delicacy these days.  Somehow having to grind something is extra work specially when you have sambar powder readily available.  "Sambar with freshly ground coconut and spices" has been regaled to special days or occasions.  However, if you don't want to compromise on the taste "archavitta sambar" is the way to go.

Five Mixed dal or Pancharatan

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1/2 cup of mixed dal (packed found in the Indian grocer this is my composition 1/4 cup toor dal, 1/4 cup masoor dal, 1/4 cup mung dal, 1/4 cup channa dal, 1/4 cup urad dal)

1 tablespoon of ginger
1 tablespoon of mild green chili or to taste
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
1/2 cup of chopped tomatoes
1 tablespoon of lemon juice

For Seasoning
1 tablespoon of oil or ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin or jeera seeds
a pinch of asafoetida

Wash and cook the mixed dal in 1 1/2 cups of water.  Takes about 20 minutes.

Season: Heat one tablespoon of oil or clarified butter, when hot add mustard seeds, when mustard seed crackles add cumin seeds, when cumin seeds become dark add asafoetida, add green chili and ginger, stir add turmeric powder, chili powder stir add garam masala, salt and tomatoes.  Wait for the tomatoes to cook add the cooked dal and lemon juice.  Serves 2.

This dal is served with rice and chapati.  It is a North Inidan dish.  The combination of the five dals and the spices give this dish a very unique taste.  I make it at least once a week in my house.

Northern beans soup recipe

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2/3 cup of dry northern beans can be substituted with canned beans
1 cup of chopped onions
1 cup of chopped tomato
2 tablespoons of oil
2 green chili
1 tablespoon of chopped ginger
1 tablespoon of chopped garlic
1/2 teaspoon turmeric
1 teaspoon of garam masala found at Indian grocer
1/2 teaspoon salt
Enough water to cook the beans

Wash the beans and soak them hot water for least one hour.  In a pan with two cups of water cook the soaked beans for at least 25 minutes or till it is cooked.  If the beans are not soaked before cooking they take longer to cook.

In a pan heat the oil, add onions and fry them till brown, add green chili, ginger, garlic and stir, add turmeric powder wait for a few seconds stir add tomato, stir cover and cook till the tomatoes are done (oil will separate from the tomato), add the cooked beans, salt, garam masala cook till it comes to a boil.  Turn the heat off. Add 2 tablespoon of lemon juice (optional).  Garnish with cilantro

Served with rice or chapati, serves 2

Northern beans and cannellini beans are not the same.  Cannellini beans are larger.  Northern beans skin is smother it is also used in salads.

Toor Dal soup "simple"

Ingredients:
1/2 cup Toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric powder

Seasoning:
1 tablespoon ghee or clarified butter can be substituted with oil
1 tablespoon channa dal
1 tablespoon urad dal
1/2 teaspoon of mustard seeds
a pinch of fenugreek seeds or methi
2 dry red chili or according to taste
1/4 teaspoon of asafoetida
1 tablespoon of lemon juice
a few cilantro leaves for garnish
Enough water for preparation

Preparation:  Cook the dal in 2 cups of water in medium high heat, when the water starts boiling reduce the heat to medium-low. Let the dal cook for 30 to 35 minutes or until it is cooked.  
For seasoning heat clarified butter in a pan on medium heat add channa dal and urad dal, when the dal sizzles add mustard seeds, when the mustard seeds crack add the dry chili and fenugreek seeds turn the heat off add turmeric and asafoetida and add it to the cooked dal.  Add salt and mix.  If the dal is too thick add some water let it come to a boil.  Turn the heat off add lemon juice and garnish with cilantro leaves.  
Serve with rice or chapati.
Serves 2.
Toor dal is a very important part of Indian vegetarian diet.  It is high in protein.  In southern India toor dal is used to make a variety of soups, with and without vegetables.