Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal.
I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier.
Now you can add any vegetables of choice like carrots, beans, potatoes, peas and make it your way. This is a simple no frill daal recipe which does not have onion or garlic. Pair this with some vegetables/sabji and it makes a complete meal.
- ¾ cup split moong daal
- 1 cup packed spinach (cleaned and chopped)
- 1 /2 cup chopped capsicum/bell pepper (add more if you prefer)
- 1/2 tsp grated ginger
- ½ tsp jeera/cumin seeds
- Pinch of turmeric
- Salt to taste
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 big ripe tomato (chopped)
- 1 tsp red chilli powder
- 3-4 tsp oil
- In several changes of water, clean the moong daal and remove any dirt.
- To this add the chopped spinach, ginger, capsicum; jeera seeds, turmeric, water and pressure cook until it is soft.
- Take a heavy bottom pan, heat oil then add mustard seeds, curry leaves.
- Add the chopped tomatoes, little salt and mix well. The salt in the tomatoes makes it cooks very fast.
- Add chilli powder and stir well. Add the cooked daal, along with the water and cook until it comes to boil. Let it simmer for another 5-8 minutes (stirring in between) and then cover with lid and switch off the gas.
- Goes well with rice or even with Rotis/chapathis when it is thick.
Remember the spicy dosa/ Uppu huli dosa a popular South Kanara dish that I had posted earlier? The one in which the batter does not require fermentation and the dosas can be made instantly? With the batter you can makes the dosas (of course) but then with the left over batter you can make these spicy pan fried eggplants.
Crispy on the outside, soft in the inside and coated with delectable batter, they make good side dish with rice –daal or rice –rasam, yogurt rice. The idea for this comes from “Heerekai dosa” a traditional specialty of Karnataka made using ridge gourd. It is a unique one of a kind dosa in which these rings coated in batter are placed in the form of a circle. Batter in poured in the spaces, holding it together giving a lacy appearance.
However I prefer cooking them individually (instead of a circle) as I feel it is easy to handle and control. You can substitute eggplant/brinjal with other vegetables like potato or ridgegourd/heerekai.
- Have the dosa batter (Uppu huli dosa) ready. It should have consistency of thick buttermilk.
- Take a bowl of water and mix some salt in it. Now clean the eggplant/brinjal, thinly slice them into discs along with the skin and drop it in the bowl of water (the thinner it is sliced the better).
- Heat a griddle/tava. Take the sliced brinjals (drain the water completely) and put them in the bowl of batter.
- Coat each of the eggplant completely with the batter and place them on the hot tava. Continue placing the coated batter brinjal on the tava until it is filled. (not too crowded)
- Pour oil onto the side of each of the disc and let it cook. After a minute or so, turn it around, drizzle some more oil and let it roast.
- When it has correctly cooked on both sides, take it off from tava and serve.
- This can be eaten as is or can be used as a side dish to go along with plain daal/ rasam rice.
Uppu huli dosa is a very popular dish in Mangalore and Udupi and is usually eaten for breakfast. This does not require any fermentation and so the dosas can be made right after the batter is prepared.
First rice is soaked and then ground with spices, tamarind and red chillies, giving it its fiery red color. In Kannada Uppu means salty and huli means sour. So this delicious dosa is a combination of salty sour spicy and sweet. It can be eaten as is, with butter or with coconut jaggery mixture.
- 1 cup raw rice (I use sona masuri rice)
- 3-4 dried red chilies
- 2 tsp coriander seeds/dhaniya
- Juice of 1 golf size tamarind
- 1 tsp cumin seeds/jeera
- ¼ cup scraped coconut
- ¼ tsp jaggery
- Salt to taste
- In several changes of water first clean the rice. Then soak rice in enough water for 4 to 5 hours.
- After that in a small pan, heat about 1 tsp of oil and fry the coriander seeds, jeera and red chilies on low flame. Set aside.
- Now grind the above along with soaked rice, tamarind, coconut, jaggery (optional) and water. The consistency should be that of dosa batter. Add salt to this and mix well.
- Keep the batter aside for 20-30 minutes. At this point you can make dosas right away as it does not require any fermentation.
- Making dosas:
- Heat a tava, pour a ladleful of batter and spread into a thin circle (make dosas the regular way). Add oil around edges, on top and roast on both sides. Proceed to make dosas with the remaining batter.
- Note: You can make some yummy dish with the left over dosa batter, recipe will follow next.
- This is traditionally eaten with sweet coconut-jaggery mixture.