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Showing posts with the label CHANNA DAL

CHANA DAL..SENAGA PAPPU.. COCONUT

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SANAGAPAPPU -KOBBARI KORU..
Materials.. Sanaga pappu.. chana dal..1 cup Water..3 cups Salt
Seasoning: Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup
Method: 1.Place a vessel on the stove add washed chana dal /senaga pappu and water. 2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

KARAM PODI..FOR IDLI DOSAS

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KARAM PODI




Karam podi.. is a substitute of chutneys for dosas and idlis,and can be used as stuffing for curries.
Materials..

Urad dal..1 cupChana dal..1 cupGround nuts..1 cupCorriander.. Dhania seeds..1 cupCumin..Jeera seeds..1/4 cupRed chillies.. according to your spice eating levelsTamarind..seed less.. lime size..Table Salt
Method..

Place a kadai on stove and roast the ingredients,Urad dal,Chana dal,ground nuts, Dhania jeera,each seperately..until brown.Lastly add Red chilliesLet them cool to room temperature.After it turns cool.mix all the materials and dry grind in to powder in a mixie.The powder will be a little coarse...lastly add seed less tamarind,and grind it too.Lastly add table salt and grind a few pulses ..so that salt is evenly mixed.

THALIMPU SENAGALU..

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SANAGALA GUGGILLU..THALIMPU SENAGALU... STOVE TOP METHOD
Materials: Chole/Sanagalu/whole Chana dal  2 cups

Wash well and soak sanagalu(whole bengal gram daal) for 6 hours in water.Pressure cook with5 cups of  water till 3 whistles. Let it cool. Afterit is cool,drain the  remaining boiled water and keep boiled  senagalu ready for seasoning.
Seasoning: Oil 3 to 4 tbsp
Urad daal 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Hing a pinch
Red chillies 2 nos (made into slits)
Greenchillies 4 nos(made in to slits)
Curry leaves a few..finely chopped
Method: 1.Place a pan on the stove,and add oil to it.
When it starts heating add red chillie slits,urad daal,mustard and jeera seeds.
2.Saute for a while,then add green chilli slits,curry leaves,hing, haldhi etc.
3.By now it starts fuming,then add boiled sanagalu and mix well.
4.Then add salt,cook in low fire for a few minutes ,let it simmer.
5.Then switch it off..Serve in a dish.

This dish is done for pujas ,as prasadam.

SENAGALU..GUGGILLU

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SENAGAlU GUGGILLU..INSTAPOT Materials.. Soaked Chana dal ..1 cup Water ..3cups Salt Seasoning.. Oil..2 tbsp Urad dal ..1tbsp Mustard seeds..1 tsp Jeera..1 tsp Red chilli slits..Of 2 no.s Green chillies..5 no.s..Made in to slits Asafoetida..1 pinch Curry leaves chop..Of 2 twigs Method... Place 1 cup of washed and soaked whole chana dal,in Insta pot separator,add 3 cups of water,1/2 andtsp salt,and  pressure cook for 11 minutes,switch in manual Mode,with pressure valve closed.
After done..Switch off it..But leave it as it is..For 10 minutes.



After 10 minutes pressure release and take the IP separator out.
Strain the excess water,and keep it aside.
Again  wash and thoroughly dap the  IP seperator with a tissue ,and place in IP.
And Switch to Saute mode manually,and add oil to it..After it is heated add the seasoning materials one by one,year dal,next the remaining,lastly curry leaves chop.

After the seasoning is done,add cooked whole chana dal,mix well..
Add required  table salt..Mix well ,switch…

CARROT SENAGAPAPPU KURA..INSTAPOT METHOD

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CARROT CHANADAL CURRY..INSTAPOT METHOD
Carrot chanadal..carrot senagapappu..a simple side dish in Andhra region,that too kin traditional families,is a simple delicacy,very healthy for elders and even kids friendly too..shall we give a try in INSTAPOT.

Materials.. Carrots..chopped in to cubes..250 gms
Senagapappu..Chanadal..1/2 cup..up to 125 gms
Salt to taste

For Tadka..
Mustard seeds..1 tsp

Jeera 1/2 tsp
Urad dal  more than.. 1 tbsp

Red chillies..2 no.s.. slits
Hing 2 pinches

Green chillies ..6 no.s..made into slits




Curry leaves..2 twigs..
chopped into small pieces so kids eat without throwing

Turmeric..1/2 tsp
Oil..2 to 3 tablespoons
Method.. 1..Place carrot and chana dal in instapot,and add 6 to 7  cups water,and set ..Manual mode..for 6 to  7 minutes.
2.. So after completion,of the adjusted cooking time,switch it off,and leave for 10 minutes.
3..After 10 mins,slowly release all the remaining pressure with a spoon.
4..Then take it out, and drain the excess water.
5..After 5 minute…

UPMA/TOMATO BHATH

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UPMA - TOMATO  BAATH...Microwave Oven
Ingredients:
1 cup-200 gms-Upma ravva/Sooji1 onion- (chopped finely )1 inch -Ginger -(finely chopped)1 tomato- (chopped)2 tbsp -oil1 tsp- mustard seeds2 – 3 Green chillies-slits1 tbsp peanuts -(roasted)1tsp-Urad daal1tsp-Channa daalCurry leaves2 and 1/2 cups waterSalt (to taste)
Procedure:
In a microwave safe bowl roast sooji at Micro high  power for 2 mins. Stir in between. Transfer into a plate.Keep aside.In the same bowl add oil,and Microwave high oil  for 30 secs.Add  mustard seeds, urad daal, chana daal, and microwave at Micro high power for 3and  1/2  min.Now add onion, ginger, green chillies and tomatoes ,curry leaves and microwave at Micro high power for 3 mins. Stir in between.Add 2and 1/2 cups of water,and Micro high for 7 mins.Add, roasted semolina, nuts, salt, and Microhigh power for 3 to 4 mins. Stir in between.Serve hot with coconut chutney.

SNAKE-GOURD CURRY/POTLAKAYA KURA

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SNAKE-GOURD CURRY/POTLAKAYA KURA


INGREDIENTS:
Snake gourd/Potlakaya-2 cups
Chopped in to pieces
Oil 2 tbsp
Urad daal 1tsp
Channa daal 1 tsp
Mustard seeds 1/4 tsp
Red chilli 3 nos
Made in to slits
Green chilli 2to 3 nos-slits
Hing optional
Curry leaves
Chilli powder 1/4 th  tsp
Turmeric powder 2 pinches
Salt
METHOD:
Add 1/2 tsp salt to the chopped snake gourdpieces,mix well,keep it aside  for 5 minutes.
Now press the chopped  pieces well for 2 to 3 minutes,with your hand and squeeze out /remove the water.
Place the squeezed pieces in a bowl aside. Now place a kadai on the stove with oil in it.
After the oil gets heated add urad and channa daals,mustard seeds,red chilli slits one by one.
After they splutter add green chilli slits and curry leaves and mix well.
Now add the squeezed snakegourd pieces,turmeric powder,mix well,and place the lid.And cook in a low flame,by placing the lid ,the curry will be cooked with water vapour.


After 10 minutes add required  salt and chilli powder too,and mix well.Let it simm…

VADALA PULUSU..DUMPLINGS SAMBAR

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VADA PULUSU..
VADA PULUSU.. stew ia a delicacy from the Ongole and Nellore regions in Andhra Pradesh. A variation from routine Sambhar,rasam and kadi.

Ingredients:

Chana dal - 1/2 cupOnion -1(Handful of chopped onions for vadas and rest for gravy)Tomatoes-2Green chillies-5Ginger-Garlic paste- 1/2 spoonGarlic cloves-3-5Ginger-1 inch pieceAsafoetida-1 pinchTurmeric- 1 pinchSalt- To tasteTamarind- Small lemon sizeOilGaram Masala powder-1/4 tspRed chilli powder- 1 tspnCurry leaves Coriander leavesBay leaf-1Sugar - 1/2 tspn Cinnamon stick- small piece
For Seasoning:
Urad dalRed chilliesJeeraMustard seeds  Procedure - Vadas:
Soak the chana dal for 3 hours in water.When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.Make small patties from the above mixture and deep fry them in oil.

Procedure - Pulusu/Gravy:
Place a pan on medium heat and add oil to it. Whe…