Tag Archives: lentil

World Palate Recipes: Andhra Style Lentil with Yellow Cucumber (Dosakaya Pappu)

Standard
World Palate Recipes: Andhra Style Lentil with Yellow Cucumber (Dosakaya Pappu)

 

Lentils and vegetables make up for a large portion of nutrition, especially for vegetarians. There are proteins in Lentils and vegetables contain a variety of vitamins and minerals, essential for a healthy body.

Andhra food is a blend of South Indian, Mughlai/Muslim, and Deccan. In coastal Andhra rice, fish and sesame are staple ingredients, where as  in central or Deccan cuisine rice and millets are accompanied with meat, eggs, chicken and pulses or lentils. Andhra Pradesh and Telengana are  leaders in producing rice, red chilli, millets and other spices. They  are used liberally in its cuisine – making Andhra cuisine best known for its tangy, spicy and hot pickles, curries and koora or vegetable preparations with handful of lentils.

Have you ever enjoyed an Andhra Thali meal? Be ready to get mounds of rice with extra generous helpings accompanied with at least 6-8 side dishes served in katori and generous ladle full of  tangy, lentil based liquid curries like pulusu, sambhar and charu /rasam. For the faint hearted- down this with plenty of curd/yoghurt or buttermilk.

Andhra Thali meal Courtesy: www.cravebites.com

Andhra Thali meal
Courtesy: http://www.cravebites.com

 

 

 

 

 

 

 

As a vegetarian, lentils are a staple diet everyday. There are many ways to enjoy them, by adding them into salads and curries, leftovers find way into Roti or cutlets. Here is a simple, tasty, typical Andhra lentil curry called Dosakaya Pappu, or cucumber with lentil. To experiment, you may wish to add tomato, snake gourd /bottle gourd or any other to the basic lentil.

Ingredients:

1 cup Tuvar dal /Arhar dal

I medium size Dosakaya or yellow cucumber

water

For Tempering /Tadka:

2 tablespoons cooking oil

1 tablespoon mustard seeds

pinch of Asaefotida or hing (optional)

1 teaspoon turmeric powder

few curry leaves

1-4 red chillies as desired

salt to taste

Preparation:

Wash and soak the lentil in 1-2 cups water for 10 minutes. Till then prepare the vegetable for adding. Peel the skin and chop into medium pieces. Check! if the cucumber or seeds are bitter..if, they are you have to discard it!

Chopped and peeled Yellow Cucumber ( Dosakaya)

Chopped and peeled Yellow Cucumber ( Dosakaya)

Now in a pressure pan ( I prefer cooking lentils easily this way), add the soaked lentils and chopped Dosakaya. Add another one cup water. Close lid and cook for one whistle. Do not over cook, it will make the Dosakaya mushy.

 

 

 

 

 

Once cooked, set aside.

Cooked Lentil and cucumber

Cooked Lentil and cucumber

Prepare the tadka. by heating a pan. Add oil, when warm, carefully add mustard seeds to splutter. Add turmeric, curry leaves, hing, red chillies. Add the lentil mix to this. Add salt as desired for taste. Mix gently.

Oil and spices Tempering or Tadka

Oil and spices Tempering or Tadka

Boil the mixture lightly, for further 2- 3 minutes, taking care not to overcook the Dosakaya.

For a traditional or rustic serving: Serve heaped ladles on top of steaming hot rice. Garnish with extra chillies and add a dollop of fresh butter or ghee. Carbohydrates, protein, fat and minerals from curry leaves and Dosakaya all complete in this meal. Serve some tangy mango or lime pickle and papads as accompaniment. 

Food is truly spiritual. It brings communities and friends together. Now sit down with your friends and family after serving this healthy meal and be blessed with the bonding experience!

Anna he poorna Brahman’

Andhra Sytle Thali meal

Andhra Sytle Thali meal

Don’t forget to share your thoughts (or recipe variations). Together we learn, in this big world.

All content and images copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

Advertisements

World Palate Recipes: Maharashtrian Kairichi Dal (Raw Mango with Lentil)

Standard

Kairichi Dal /Aambyachi Dal

Here is another Maharashtrian recipe. For Maharashtrian rice recipe, see here.

Summer is almost here! In India, that translates as mango (raw and ripe) melons and ice cream season. Raw mango or kairi, is found in abundance in markets.

Summer brings back childhood memories of school holidays – of naughty times, spent stealing kairi and tamarind fruit that hung high on branches. Of aiming stones to hit them down, of hiding on roof terrace and slicing raw kairi. Of dipping them into salt and chilli powder to make an instant tangy salad. Summer also reminds me of kulfi or condensed milk ice cream, sold in small pots wrapped in cloth and kept cool in ice containers. Lastly, it reminds me of my mother’s kitchen – home-made pickles of kairi, lemon and tamarind. Yummm….delicious summer treats!

Mango tree and fruit. Photo courtesy: Tropical plant-flowers-decor

Mango tree and fruit.
Photo courtesy: Tropical plant-flowers-decor

 

 

 

 

 

 

 

 

Now here’s my summer treat for you. A simple, nutritious and quick recipe from coastal Maharashtra region. Enjoy!

This is typically made during the Chaitra month, Indian calendar falling in April /May. The dish is popular during Haldi- Kumkum or ladies function. Married women get together for a symbolic celebration. The hostess prepares many summer delicacies and gifts traditional items such as bangles, toe rings, kumkum or Bindi for forehead, a decorative blouse piece and betel leaf /paan and supari or areca nut. Kairichi dal is inevitably on the menu, tangy and spicy!

Kairichi Daal ( Raw Mango with Lentil)

Kairichi Daal ( Raw Mango with Lentil)

Ingredients:

1 cup raw Chana dal /Bengal gram

1/2 cup grated raw mango ( desired to suit taste)

2-3 red /green chillies

salt to taste

Coriander, curry leaves for garnish

Tempering:

2 tbsp. cooking oil

1 tbsp. mustard

1 tbsp cumin seeds

pinch of asafoetida(optional)

1 tbsp. turmeric powder

Method:

Soak the Chana dal in 2-3 cups of water for 3- 4 hours. It should be well soaked, as raw dal is difficult to digest! Once soaked well, drain all the water. Coarsely grind it, leaving some crunchy bits of dal and taking care not to make a paste.

Keep aside. Mix the grated raw mango as much as desired to suit your taste. Add salt, little chopped coriander and few green chilli pieces. Set to rest.

Prepare tempering by heating oil, adding seeds to splutter, add turmeric and red chillies. Cool this for few minutes.

Add to dal and kairi mixture and gently mix it all. Adjust the taste.

Garnish with left over green coriander and curry leaves and spluttered red chilli. It’s tangy, tempting and nutritious!!

Kairichi dal /Raw mango and lentil

Kairichi dal /Raw mango and lentil

 

 

 

 

 

 

 

 

 

Do leave your comments on the result. Was it tasty? Tempting? What else can you make with raw mango?