Tomato dal

Recipe Type : Indian                                                              Yield : 4
Preparation Time : 5 mins                                                     Cooking Time : 20 mins

Ingredients:
3/4 cup Pigeon pea / Toor dal (soaked for 15 mins)
2 green chilies
5 curry leaves
1 tbsp clarified butter / ghee
1 tomato (chopped)
1/2 tsp cumin seeds
1/2 tsp asafoetida
3 chopped garlic pods
1 tsp turmeric powder
1 tsp mustard seeds
1 and half cups water
salt
3/4 tsp ginger (chopped)
coriander leaves

Method :
1. In a pressure cooker add 3/4 cup water, toor dal, and salt. It may take 5 pressure cooker whistles.
2. Heat sauce pan. Pour ghee. Add mustard seeds, cumin seeds, slit opened green chilies, curry leaves, asafoetida, and curry leaves for tempering.
3. Pour cooked toor dal and remaining water. Chopped tomato pieces, chopped coriander leaves and ginger-garlic. Mix well. Cook for 10 mins.

4. Serve with rice or Indian bread.

Pancharangi Dal

Recipe Type : Indian                                                                                  Yield : 8
Preparation Time : 5 mins                                                                         Cooking Time : 25 mins

Ingredients:
1/4 cup Masoor dal (red lentil)
1/4 cup chana dal (spilt Bengal gam)
1/4 cup urad dal (black lentil)
1/4 cup toor dal (pigeon pea)
1/4 cup moong dal (split green gram)
1 tsp chilly powder
2 tomatoes
3/4 cup chopped coriander leaves
1 tbsp kasuri methi (dried fenugreek leaves)
1 tsp turmeric powder
3/4 tsp asafoetida
3 green chilly
1 tbsp clarified butter (ghee)
water (as required)
1 and 1/2 tsp salt
2 tsp chopped ginger
2 tsp mustard seeds
10 curry leaves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds

Method:
1. Soak in hot water masoor dal, chana dal, urad dal, toor dal, and moong dal for 1 hour.
2. In a pressure cooker pour ghee, mustard seeds, cumin seeds, asafoetida, curry leaves and slit-opened green chillies for tempering.
3. Now add all soaked lentils, chopped tomatoes, chopped ginger, salt, turmeric powder, chilly powder, garam masala, 1/2 cup of chopped coriander leaves, kasuri methi, cumin powder, coriander powder and water (as required).
4. Take out 5 whistles or until dal is fully cooked. Allow to cool down.
5. Garnish with coriander leaves.
6. Serve with Indian bread or rice.

Tomato Saaru / Vatun Saaru

Recipe Type : Indian                                                             Yield : 4
Preparation Time : 10 mins                                                  Cooking Time : 17 mins

Ingredients:
2 tomatoes
1/2 cup chopped coriander leaves
1 tsp salt
2 tsp coconut oil
5 curry leaves
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 tsp jaggery or 1 tsp sugar
4 tsp sambar powder (check this blog for my recipe)
2 cups of water

Method:
1. Heat a sauce pan. Add oil. Put mustard seeds, asafoetida and curry leaves for tempering.
2. Now add chopped tomatoes and water. Cook for 6 mins.
3. Add salt, sambar powder, jaggery powder and coriander leaves. Cook for 6 more mins.

Soybean Panna Upkari

Recipe Type : Indian                                                                 Yield : 2
Preparation Time : 10 mins                                                      Cooking Time : 20 mins

Ingredients:
2 onions
1 1/2 cup of fresh soybeans
1 1/2 tsp chilly powder
2 tsp oil
2 cups of water
2 tsp tamarind paste
1 tsp salt

Method:
1. Heat a pan. Add oil. Put chopped onion. Fry for 5 mins.
2. Pour 2 cups of water. Add soybeans, chilly powder and salt. Cook for 15 mins.
3. Now add tamarind paste. Cook for another 5 mins.

Thakka (buttermilk) Kadi

Recipe Type : Indian                                           Yield :4
Preparation Time : 5 mins                                  Cooking Time : 5 mins

Ingredients:
2 cups of buttermilk
1/2 tsp of salt
2 Byadagi chilies
1 tsp of oil
5 garlic cloves

Method: 
1. Heat a sauce pan. Add oil, crushed garlic cloves and byadagi chilies for tempering.
2. Pour buttermilk in a bowl and add salt to taste.
3. To this bowl add tempered garlic cloves and byadagi chilies.

Gosale (Ridge gourd) Saru

Recipe Type: Indian                                      Yield: 4
Preparation Time: 5 mins                              Cooking Time: 20 mins

Ingredients:
1/2  ridge gourd
1 tsp of cumin seeds
2 Byadagi chillies
1 tsp of mustard seeds
2 tsp of oil
5 curry leaves
3/4 tsp of salt
1 tbsp of grated coconut
2 cup of water
1/2 tsp of jaggery powder

Method:
1. Take out the outer skin of the ridge gourd and chop it into small pieces.
2. Heat a sauce pan. Add oil, mustard seeds, byadagi chilies, cumin seeds and curry leaves for tempering.

3. Now put chopped ridge gourd pieces, salt and water. Cover the pan with a lid  and cook for 15 mins.

4. Finally add grated coconut and jaggery. Mix well. Cook for 3 more mins.

Dill Dal

Recipe Type: Indian                                         Yield: 4
Preparation Time: 15 mins                              Cooking Time: 20 mins

Ingredients:
1/2 cup of pigeon pea (toor dal)
1 green chilly
5 curry leaves
1/2 tsp of mustard seeds
2 tsp of clarified butter (ghee)
1/2 tsp of asafoetida (hing)
4 1/2 cups of water
1 tomato
1/2 cup of chopped dill leaves
1 tsp salt
1 tsp cumin seeds

Method:
1. Soak pigeon pea in 1 cup of warm water for 15 mins.
2. Put the soaked pigeon pea and 1 cup of water into the pressure cooker. Cook it for 3 pressure cooker whistles.
3. Heat a nonstick pan. Add clarified butter, mustard seeds, cumin seeds, curry leaves, and 1/4 tsp of asafoetida for tempering.

4. Add chopped tomato, split opened green chilly, and salt. Cook for 4 mins.

5. Now add cooked pigeon pea, chopped dill leaves, and 2 cup of water. Cook for 10 mins.

Tomato - Coriander leaves Dal

Recipe Type: Indian                                         Yield: 4
Preparation Time: 15 mins                              Cooking Time: 20 mins

Ingredients:
1/2 cup of pigeon pea (toor dal)
1green chilly
2 Byadagi chilies
5 curry leaves
1/2 tsp of mustard seeds
2 tsp of clarified butter (ghee)
1/2 tsp of asafoetida (hing)
1/2 tsp of ginger
4 1/2 cups of water
1 tomato
1/2 cup of chopped coriander leaves
1/2 tsp of fennel seeds (optional)
1 1/2 tsp salt

Method:
1. Soak pigeon pea in 1 cup of warm water for 15 mins.
2. Put the soaked pigeon pea and 1 cup of water into the pressure cooker. Cook it for 3 pressure cooker whistles.
3. Heat a sauce pan. Add clarified butter, mustard seeds, slit opened green chilly, curry leaves, 1/4 tsp of asafoetida and Byadagi chilies for tempering.

4. Add chopped tomato, 1/4 cup of chopped coriander leaves, salt and 1 cup of water. Cook for 4 mins.

5. Now add cooked pigeon pea, fennel seeds (optional), remaining asafoetida and 1 cup of water. Mix well. Bring to boil. Switch off gas. Add remaining coriander leaves.

Brahmi (Ekpani) Majiggehuli

Recipe Type: Indian                                                                                 Yield: 6
Preparation Time: 10 mins                                                                     Cooking Time: 10 mins

Ingredients:
2 tbsp of grated coconut
1 Byadagi chilly

1 green chilly

1 tsp of cumin seeds

1/2 tsp of mustard seeds

4 curry leaves

2 tsp of oil

1 cup of centella leaves (brahmi or ekpani)

1 1/2 cups of buttermilk

1/2 tsp of salt

2 tsp of chickpea flour (besan)

1/2 cup of water

1 tsp of jaggery powder

Method:

1. Grind grated coconut, green chilly, 1/2 tsp of cumin seeds and some water. Make a fine paste.

2. Grind centella leaves separately and keep aside.

3. Heat a sauce pan. Pour ground masala, 1/4 cup of water and salt. Bring to boil. Switch off gas.

4. Now in a bowl add chickpea flour and water. Mix well.

5. Pour this chickpea and water mixture into the sauce pan. Mix well.

6. Now add ground centella leaves, jaggery and buttermilk into the sauce pan. Mix well.  

7. Heat another sauce pan. Add oil, mustard seeds, cumin seeds, curry leaves and chopped Byadagi chilly for tempering.

Dalitoy (Dal)

Recipe Type: Indian                                         Yield: 4
Preparation Time: 15 mins                              Cooking Time: 20 mins

Ingredients:
1/2 cup of pigeon pea (toor dal)
1green chilly
2 Byadagi chilies
5 curry leaves
1/2 tsp of mustard seeds
2 tsp of clarified butter (ghee)
1/2 tsp of asafoetida (hing)
1/2 tsp of ginger
3 1/2 cups of water

Method:
1. Soak pigeon pea in 1 cup of warm water for 15 mins.
2. Put the soaked pigeon pea and 1cup of water into the pressure cooker. Cook it for 3 pressure cooker whistles.

3. Heat a sauce pan. Add clarified butter, mustard seeds, curry leaves, 1/4 tsp of asafoetida and Byadagi chilies for tempering.

4. Now add cooked pigeon pea, salt, slit opened green chilly, remaining asafoetida and, 1½ cup of water. Mix well. Bring to boil.

Brahmi Thambali (Ekpani Thambali)

Recipe Type: Indian                                                           Yield: 4
Preparation Time: 10 mins                                                Cooking Time: 4 mins

Ingredients:
2 cups of centella leaves (brahmi)
2 tsp of jaggery powder
1/2 tsp of salt
2 dry roasted Byadagi chilies
1/4 cup of grated coconut
2 cups of water
1/4 tsp of tamarind paste
2 tsp of coconut oil
1/2 tsp of mustard seeds
7 curry leaves

Method: 
1. Grind grated coconut, tamarind paste, centella leaves and Byadagi chilies. Make a fine paste.
2. Heat a sauce pan. Add oil, mustard seeds and curry leaves for tempering and keep it aside.
3. In a bowl add ground masala, salt, water and jaggery. Mix well.
4. Now add the earlier tempered mustard seeds and curry leaves into the ground masala bowl. Mix well. Serve with rice.

Bagde Saru - Upkari

Recipe Type: Indian (Konkani) Yield: 3
Praparation Time : 5mins     Cook time: 20 mins

Ingredients

Half cup of desi chori bean ( bagado)
3 Garlic Cloves
2 Tsp oil
1 Tsp salt
2 Cups of water
2 Byadagi Chilies.
3 Cup of water

Method:
1. In a pressure cooker pan, add desi beans and little salt and 1 cup of water. Close the pan lid. Switch off gas after 5 whistles.

2. Heat a pan. Add oil and  crushed garlic, byadagi chiles.

3. As garlic becomes light golden color. Add cooked beans and 2 cups of water, salt.

4. Cook for 7 mins.