Dals
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This Dals are used mainly for the main meals, chapattis , adai dosas etc. These are very tasty as well as tend to build muscle energy. The dhal usually used for cooking is toor dhal, urad dhal and Bengal Gram is also used by some for cooking. But in the place of kerala the main dal is horse gram.
90. Ordinary Dal
Ingredients:
Water - 1 padi
Pigeon Pea(Lentil) - ¼ padi
Turmeric Powder - veesam 1/16 r.e
Ghee - ½ palam
Powdered salt - ¼ palam
Method:
1. Take the water in a big pot. When it gets boiled add the pigeon pea,turmeric powder, ghee and mix it.
2. Then close the pot with a lid.
3. When the lentil has cooked completely like cotton consistency add the powdered salt.
4. Then mash the lentil using brass ladle. When the water in the lentil has completely absorbed and has become thick ,take it off from the stove and serve.
91. Lemon Juice Dal
Ingredients:
Water - 1 padi
Pigeon Pea - ¼ padi
Ghee - ½ palam
Turmeric Powder - veesam 1/16 r.e
Salt - ¼ palam
Lemon - 2
Ghee - ½ palam
Red Chilly - ⅛ palam
Black Gram - ¼ palam
Mustard Seed - ⅛ palam
Curry Leaves - ⅛ palam
Green Chilly - ¼ palam
Method:
1. Take the water in a big pot. When it gets boiled add the pigeon pea,turmeric powder , ghee and mix it.
2. Then close the pot with a lid.
3. When the lentil has cooked completely like cotton consistency add the powdered salt.
4. Then mash the lentil using brass ladle. When the water in the lentil has completely absorbed and has become thick ,take it off from the stove and let it cool.
5. Take big size juicy lemon and cut into halves. Remove the seeds. Then squeeze the juice into the lentil and mix it nicely.
6. Heat the ghee in a vessel. Add chilly,mustard seed,black gram and temper as prescribed in the 22nd recipe. 7. Cut the green chilly into pieces and remove the curry leaves from the stalk.
8. When the sound has stopped from tempering add the chilly and curry leaves. When the chilly has fried nicely add the tempered items into the lentil and mix it slowly and serve.
92. Maharashtra Normal Dal
Ingredients:
Pigeon Pea - ¼ padi
Ghee - ¼ palam
Water - 1 padi
Turmeric Powder - ⅛ r.e
Powdered Salt - 1 r.e
Ghee - 1 r.e
Jaggery - 1 r.e
Asafoetida - 2 r.e
Method:
1. Mix pigeon pea with water ,clean it and filter the water completely.
2. Add the ghee to the pigeon pea . Take the water in a vessel and heat it.
3. When the water gets boiled add the dal and stir it. Add the turmeric powder when the dal starts to boil.
4. When the dal has cooked completely(cotton like consistency) add the salt,jaggery,ghee,asafoetida and stir it nicely.
5. After sometime take it out from stove and mash it with a brass ladle and serve.
93. Maharashtrian Spicy Dal
Ingredients:
Water - 1 padi
Pigeon Pea - ¼ padi
Turmeric Powder - ⅛ r.e
Ghee - ¼ palam
Powdered Salt - 1 r.e
Jaggery - ½ r.e
Cumin Seed - ¼ r.e
Red Chilly - ½ r.e
Grated Copra - 1 palam
Asafoetida - 1/16 r.e
Ghee - 1 palam
Red Chilly - ¼ r.e
Mustard Seed - ½ r.e
Method:
1. Boil the water in a big vessel. Add the dal mixed with ghee,turmeric powder and close it with a lid.
2. When the dal has completely cooked add the salt and jaggery and mix it.
3. Fry separately cumin seed,red chilly,grated copra in ghee and powder it nicely. Then add it to the dal.
4. Dissolve the asafoetida in water and add it to the dal.
5. Using ghee,red chilly and mustard seed temper as prescribed in the 22nd recipe.
6. Add the tempered items into the dal ,mix it nicely and serve.