Molaga Pitti-Spicy Lentil Powder

This is an easy and simple recipe of roasting lentils and spices to make a versatile chutney powder that can be had in various ways(follow note after the instructions below).I learnt this recipe from my mom who had learnt from my paternal grandmother.I have made minor additions like mustard,dhania and jeera just for that delicate flavour and used dry mango powder instead of tamarind.

Ingredients:
Moong daal                                       1/2cup
Urad daal                                          1/2cup
Chana daal                                       1/2 cup
Red chillies(broken)                     1/2cup
(combine a few
byadagi/kashmiri chillies
and guntur/salem)
Mustard seeds                                 a pinch
coriander seeds (dhania)           2 pinches
Cumin seeds (jeera)                     2 pinches
Asafoetida(hing)                           1/4tsp
(adjust according to
the quality and its aroma)
Amchur powder                            1/2tsp
Tamarind(optional)                    size of a chickpea
Salt                                                     to taste(1 tsp apprx)

Method:

• Heat a heavy bottomed pan and roast the daals separately one by one and set aside on a plate.
• Roast on a low flame till aroma of each daal is felt and colour changes to golden(no over roasting)
• Roast mustard,dhania,jeera and hing lightly(mustard should pop up)
• Roast the red chillies for a couple of minutes.
• Also roast salt and tamarind(if using)lightly and switch off the heat.
• When the ingredients are a little warm blend to form a nice powdery consistency adding dry mango powder(amchur).
• Take care by not trying to sniff as it may lead to bouts of sneezes
• Store in a clean and dry jar when it is completely cooled.
• Stays good for months.
• Serve with dosa/neerdosa etc

Note:

• Serve as an accompaniment with dosas instead of chutney by just mixing it with a little oil of your choice(coconut/sesame/olive,etc.,)
• As soon as you spread a thin dosa sprinkle a little all over it..tastes yum with butter and any chutney.
• Take a scoop of this chutney powder and mix up with oil.In this, dip idlis to coat all over generously..this way it stays for hours togetehr(best as a travel food)
• Mix with a little curd and goes as a dip with stuffed parathas,bhakri and rice as well.
• Ideal for school lunch boxes instead of chutney.

Madras Rasam-Spicy Tangy Lentil And Tomato Soup

Rasam is nothing but a South Indian spicy/tangy soup.It may or may not be prepared using tuvar daal(split pigeon peas).There are countless ways of preparing rasam.Some recipes call of tuvar daal while some don't .It can be slightly thinner than sambhar or runny like water and goes well served with steamed white rice or can be just had like a soup.Here goes a wonderful recipe using freshly prepared masala with spices that has its freshness infused in the rasam.
I came across this beautiful recipe from my friend Sushma Mallya(authenticfooddelights.blogspot.uk) and tried it.We all liked it very much and thank you Sushma for this aromatic rasam.

Ingredients:
Tomatoes (large)                            2 nos

Toor dal                                              6 tbsp

Turmeric(haldi)                              1/4 tsp
Water                                                   1 .5 cups plus a little more

Coconut grated                                1tbsp

Salt                                                        to taste

For Masala:

Dhania(coriander seeds)             2 tbsp. 

Jeera (Cumin seeds)                      1/4 tsp 

Methi (fenugreek Seeds)              1 /4 tsp 

Black Pepper                                     1/4 tsp 

Mustard seeds                                  1/4 tsp 

Red chillies ( bydagi)                     3

Jaggery                                               1/2tsp

Tamarind                                           Size of a small cherry

Oil                                                         1tsp(for roasting the masala ingredients) 

 

For Seasoning:

Ghee(clarified butter)                    1tsp
Mustard seeds                                   1/2tsp
Curry leaves                                      7-8

Asafoetida(hing)                              a generous pinch

A few strands of fresh chopped green coriander for garnish.
 

Method:

 

• Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
• Soak tamarind with little water.
• Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggery and tamatind to fine paste. 
• Now add this paste to the mashed toordal, add coconut and 2-3curry leaves and bring to a boil. Add salt and required water  to get the required consistency.
• For the tempering heat ghee in a small pan , add mustard seeds when crackling is done add curry leaves, hing and then drop it into  the rasam.
• Add the fresh chopped green coriander and switch off the flame.
•  Serve piping hot with Rice.

Note:

I have made slight alterations which may not reflect much with the original taste.

• Have used 1tbsp coconut instead of 3tbsp.
• Used ghee for seasoning.

 

Lemon Rice

This is one of my favourite South Indian rice variety.It is easy to prepare and can be packed into lunch boxes.Accompanied with pickle and some chips would make a tasty meal as well.Such dishes can be prepared when no vegetables are in stock at home.

Ingredients:
Rice                                                 1pav(1.25 cups)(sona masoori)
Salt                                                  to taste

For Masala:
Green chilli                                  1
Chopped Ginger                        1tsp
Fresh coconut                           3tbsp
Turmeric powder
(haldi)                                          1tsp
Curry leaves                              2-3

For seasoning:
Oil                                                2-3tbsp
Mustard seeds                        1tsp
Cumin(jeera)                          1tsp
Chana daal/
Split yellow lentil                 1tsp
Urad daal/
Split black lentil                   1tsp
Peanuts                                   1tbsp
Curry leaves                         8-10
Lemon juice                          1tbsp
coriander leaves 
(finely chopped)                 1tbsp

Method:

• Wash rice and pressure cook adding double the amount of water(1part rice:2 parts Water)and salt to taste to one whistle,then cook on low flame for 5-7 minutes,switch off the flame.Let it cool completely.
• In a small blending jar take all the ingredients mentioned under masala and pulse to form a coarse paste(need not add water)
• Heat oil in a heavy bottomed pan.
• Add the mustard seeds,once crackles add jeera followed by peanuts,roast till colour changes.
• Add chana daal,urad daal and roast for few seconds.
• Add curry leaves,coarse paste and roast on low flame for a couple of minutes.
• Add lemon juice,corainder leaves,additional salt to taste(check the taste of rice as salt is added there) and switch off the flame.
• Add the cooked,cooled rice and mix gently with a fork or a slotted spatula till everything gets well incorporated.
• If you feel it is too dry can add 1-2tsp of additional oil(generous amount of oil makes it taste better,like the ones served in temple)
• Switch the flame on,cover and re-heat for nother 5 minutes on low flame.
• Switch off.

Sweet Pongal-Rice and Split Green Gram Pudding

This is an easy to prepare and tasty dessert of the Indian state of Tamil Nadu.It is known by the name Chakkara pongal/Sakkarai pongal too.Here rice and lentils are cooked along with milk which gives a rich flavour to the dish and  which is cooked with jaggery/light brown sugar and enhanced with flavours of cardamom,saffron and nutmeg,even a pinch of edible camphor may be used,which I have not used here.This is specially prepared on harvest festival in the state of Tamil Nadu which falls in the month of January.A healthy dessert as jaggery is used for sweetness .I learnt to make this wonderful pongal from my dear friend Jaysree Venkat,whose many more recipes are in the queue .

Ingredients:
Rice                                                            1/2 cup
Moong daal(split green gram)       1/4 cup
Jaggery/light brown sugar             1.5 cups
Milk/ water                                            2.5 cups
Green cardamom                                3-4
Nutmeg                                                   2 pinches
Saffron(kesar)                                     2 pinches
Cashew nuts                                         1tbsp
Raisins                                                   1tbsp
Ghee(clarified butter)                     3-4tsp

Method:

• Wash rice and daal and put in pressure cooker with the mentioned portion of milk(can add water and reduce the quantity of milk )
• Pressure cook for a whistle and cook on sim flame for 5-8 minutes.
• Make sure for the soft texture of rice and daal,lightly mash it with the back of a laddle.
• Take a deep saucepan and add jaggery with little water and boil for 2-3 minutes.
• Add the pressure cooked rice and daal,with 2 tsp ghee and mix well,if very solid add some water.
• Cook for another 10 mts stirring in between.
• Add cardamom,nutmeg powder and saffron,stir and switch off.
• In a small saucepan heat the remaining ghee and roast the cashews and raisins and pour over the sweet pongal.