TOOR DAL
BASIC METHOD OF COOKING TOOR DAL
Boil 6 cups of water.
Wash ¼ cup toor dal with water, strain and add in boiling water.
Add 1 tsp castor oil or gingelly oil and ¼ tsp turmeric powder.
When it starts boiling again, keep the fire in medium.
Mean while, to prepare rasam: take 2 tomatoes, wash and add in boiling water (in dal water).
When the dhal is ¾ th cooked, transfer the tomatoes to other bowl and mash.
When the dhal is cooked, transfer the dal water alone to other bowl.
Keep the dhal separately with little water.
Tips: when we add castor oil for cooking dhal,it gives thick dhal water for rasam.
Adding oil makes the dhal to cook faster.
SPICE AND OIL FREE TOOR DHAL
Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt
Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.
Serve with hot ghee and plain rice.
Combination: tamarind kulambo and potato dry curry.
OIL FREE DHAL
Ingredients
Cooked dhal -1 cup (with ½ cup water)
Small onion (chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Method
Heat the dhal with water.
Add all other ingredients and cook till onion and tomatoes are done.
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
HOT DHAL
Type 1:
Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-4
Garlic-4 flakes
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion,chillies and garlic.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal,salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.
Type 2:
Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Chopped Green chillies-4
Chopped Garlic-4 flakes
Cumin seeds-1/4 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add cumin seeds, onion, chillies and garlic.
Sauté for 2 mts.
Add dhal, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.
PALAK DHAL
Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle
Method
Heat the dhal with little water.
Add chopped greens and salt.
Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
A side dish for chappathi also.
ONION SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.
Boil till semi thick consistency.
Sprinkle coriander leaves.
TOMATO SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Raw (green colour) Tomato-4
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.
Boil till semi thick consistency.
Sprinkle coriander leaves.
RAW MANGO AND DRUMSTICK SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-1
Raw mango-2 slice
Drumstick-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Type 1 of making sambar:
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add chopped mango and drumstick and sauté for 2 mts.
Add sambar powder and mix once.
Add dhal, salt and required dhal water.
When the vegetables are ¾ th cooked, add tamarind paste.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.
Sprinkle coriander leaves.
Type 2:
Method
Boil cooked dhal with water.
Add onions, green chilly, tomato, chopped mango and drumstick.
Add sambar powder, salt and mix once.
When the vegetables are ¾ th cooked, add tamarind paste.
Season Mustard seeds, urad dal, asafoetida, dry chilly and curry leaves with oil.
Add in sambar.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.
Sprinkle coriander leaves.
VARIATION:
Combination of any vegetables can be added in sambar.
1. carrot, beans
2. carrot, beans, potato
3. brinjal
4. yam
5. carrot, beans, potato, brinjal and drum stick.
6. radish
7. lady’s finger(sauté in oil and add in sambar)
8. merakkai (chow chow), turnip
TIFFIN SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.
MIXED VEG SAMBAR FOR RICE
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-2
Green chilly-1
Chopped carrot, beans, potato, brinjal and drum stick-3/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Boil well.
Sprinkle coriander leaves.
Boil 6 cups of water.
Wash ¼ cup toor dal with water, strain and add in boiling water.
Add 1 tsp castor oil or gingelly oil and ¼ tsp turmeric powder.
When it starts boiling again, keep the fire in medium.
Mean while, to prepare rasam: take 2 tomatoes, wash and add in boiling water (in dal water).
When the dhal is ¾ th cooked, transfer the tomatoes to other bowl and mash.
When the dhal is cooked, transfer the dal water alone to other bowl.
Keep the dhal separately with little water.
Tips: when we add castor oil for cooking dhal,it gives thick dhal water for rasam.
Adding oil makes the dhal to cook faster.
SPICE AND OIL FREE TOOR DHAL
Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt
Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.
Serve with hot ghee and plain rice.
Combination: tamarind kulambo and potato dry curry.
OIL FREE DHAL
Ingredients
Cooked dhal -1 cup (with ½ cup water)
Small onion (chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Method
Heat the dhal with water.
Add all other ingredients and cook till onion and tomatoes are done.
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
HOT DHAL
Type 1:
Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-4
Garlic-4 flakes
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion,chillies and garlic.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal,salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.
Type 2:
Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Chopped Green chillies-4
Chopped Garlic-4 flakes
Cumin seeds-1/4 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add cumin seeds, onion, chillies and garlic.
Sauté for 2 mts.
Add dhal, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.
PALAK DHAL
Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle
Method
Heat the dhal with little water.
Add chopped greens and salt.
Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
A side dish for chappathi also.
ONION SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.
Boil till semi thick consistency.
Sprinkle coriander leaves.
TOMATO SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Raw (green colour) Tomato-4
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.
Boil till semi thick consistency.
Sprinkle coriander leaves.
RAW MANGO AND DRUMSTICK SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-1
Raw mango-2 slice
Drumstick-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
Type 1 of making sambar:
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add chopped mango and drumstick and sauté for 2 mts.
Add sambar powder and mix once.
Add dhal, salt and required dhal water.
When the vegetables are ¾ th cooked, add tamarind paste.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.
Sprinkle coriander leaves.
Type 2:
Method
Boil cooked dhal with water.
Add onions, green chilly, tomato, chopped mango and drumstick.
Add sambar powder, salt and mix once.
When the vegetables are ¾ th cooked, add tamarind paste.
Season Mustard seeds, urad dal, asafoetida, dry chilly and curry leaves with oil.
Add in sambar.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.
Sprinkle coriander leaves.
VARIATION:
Combination of any vegetables can be added in sambar.
1. carrot, beans
2. carrot, beans, potato
3. brinjal
4. yam
5. carrot, beans, potato, brinjal and drum stick.
6. radish
7. lady’s finger(sauté in oil and add in sambar)
8. merakkai (chow chow), turnip
TIFFIN SAMBAR
Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.
MIXED VEG SAMBAR FOR RICE
Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-2
Green chilly-1
Chopped carrot, beans, potato, brinjal and drum stick-3/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves
To paste
Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp
Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.
Grind altogether to paste.
Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Boil well.
Sprinkle coriander leaves.
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