Daal and Tomato Saar

Ingredients

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Toor Daal 1/2 cup(washed in water)/Moong Daal

Tomato 3 to 4 Chopped

Green chilli 3 to 4

Ginger 1 inch cut into small pieces

Onion 1 small

Turmeric 1/4tsp

Coriander leaves chopped

Sambar powder 2 tsp(optional)

Salt to taste

Oil

For Tadka

----------------

Oil 1 tsp

Mustard seeds 1/2 tsp

Jeera 1/4 tsp

Garlic 2 crushed

Pinch of Hing

Curry leaves little

Method

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In a cooker or in a pan add Toor dal , turmeric powder and little oil(1 drop). Presure cook it or boil it.

In Other pan add Tomato, green chilli, ginger, onion , salt boil this with little water. When this started to boil add cooked Toor dal.

Then add Sambar powder and Mix well. Let it boil. Add Coriander leaves.

Finally add tadka.

This Goes very well with Rice, Idly and dosa. I got this recipe from my Mother in law.

Quick Tomato saar

Ingredients
-----------------
Tomato 3
Onion 1 small
Ginger 1/2 inch
Green chilli 3
Coriander leaves little

Tadka
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Mustard seeds
1 Dry red chilli
Curry leaves
2 Garlic crushed

Method
----------
Cut and grind all these Ingredients to course. not too fine.
Then boil these grinded masala. I added very little sambar powder, which is prepared at home. bring it to boil. Then add chopped Coriander leaves.
Finally add tadka.

Bendekai Huli

Ingredients
---------------
Bendi/Ladiesfinger(cut into 2inch size)
1/2 Onion chopped
4 Green chilli
Tamarind juice 5tsp(Tamarind extract)
Salt

For the seasoning
-------------------
Oil 1 tsp
Mustard seeds
Garlic crushed
1 dry red chilli
Curry leaves

Method
------------
In a pan Boil 1 cup water, add tamarind juice, bendi, green chilli, onion and salt.
Boil this till bendi is tender.
Finally add seasoning. Serve hot with rice.

Beetroot Sambar

Ingredients
-----------------
2 Beetroot peeled and chopped into cubes
1/4 cup Toor Dal
2 Green chilli
1 Tomato
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
Tamarind paste little
1 tsp Sambar powder
Jaggery piece 1 inch
Salt to taste
Coriander Leaves

For Tadka
-------------
Oil 1tsp
Mustard seeds 1tsp
Dry red chilli 1
Pinch of Asafoetida(hing)
Curry Leaves


Method
----------
Cook Toor Dal, beetroot, Green chilli, Tomato and Turmeric powder with sufficient water in a pressure cooker till 1 or 2 whistles.
Once the pressure is gone, then remove the lid and add chilli powder, jaggery, sambar powder, tamarind, salt and cook for few minutes.
Heat Oil in a pan add mustard seeds, dry red chilli, asafoetida and curry leaves to it. Add this tadka to the sambar and mix well. Granish with Coriander leaves.
Serve hot with Rice. This also one of my fav sambar. This recipe is from my mom.

Sambar

Ingredients
-----------------
Toor dal 1/2 cup
Onion 1 small
Tomato 1 big
Green chilli 3
Vegitables(carrot,beans,drumsticks,potato,brinjal,tindora)
1/2 lime sized Tamarind(soaked in water)
Coriander leaves
Pinch of Termaric powder
Sambar powder 2 tbsp
Oil
Salt to taste

For Tempering
----------------
1 tbsp Oil
Mustard seeds
little cumin seeds
1 red chilli
2 chopped garlic
curry leaves
1/2 tsp of urad dal
Little hing(asafoetida)
little Fenugreek seeds

Method
----------
In a presure cooker Toor dal, all vegitables, tomato, green chillis, Tamarind and turmeric powder, presure cook it.
In a hot pan 1tbsp oil and chopped onion fry this onion until golden brown color, and keep aside.
In a pan add cooked vegitables and dal in a medium heat. Add tamarind paste,sambar powder and salt. bring it to boil. Then add fried onion.
Finally add the Tempering to it.

Tomato Saar

Ingredients
------------------
3 Tomato
1 small Onion
4 Green chilli
Small Piece of Ginger chopped
Coriander leaves chopped
Salt for taste
1 tbsp Red chilli powder
Pinch of garam masala
1 tbsp Sambar powder(optional)

For Tempering
----------------
2 tbsp Oil
1 tbsp Mustard seeds
1/4 tbsp Cumin seeds
3 garlic chopped
1/2 tbsp Urad dal
1/4 tbsp Turmeric powder
Pinch of Asofoetida
1 dry Red chilli
Curry leaves

Method
------------
In a Hot pan add oil and all tempering ingredients.
Then add Onion fry for few mints, add green chilli, ginger fry for few mints. add tomato and salt boil for 10 mints with lid closed.
Add water, red chilli powder, garam masala and sambar powder for 10 mints.
Then Garnish with coriander leaves.

Idli Sambar

Ingredients
-----------------
For sambar:
Moong dal - 1/2 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 3
Tomato - 1 big size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala -1/4 tsp (optional)
sambar powder - 1 tsp (optional)
Salt for taste

For seasoning:
Oil - 2 tblsp
Dry Red chilli -1
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves

For Idli:
Urad dal - 1 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)



Method
-------------
For Sambar
Fry the moong dal in a pan for 6-7 mts.
Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
Then open the pan & add coriander powder,chilli powder,turmeric powder, salt & cook for 5 mts.
Now, in a tempering vessel pre-heat the oil & splutter the mustard seeds, urad dal, red chilli, curry leaves. Add the onion & fry till gloden brown & add this to the sambar.
keep the sambar aside



For Idli:
Rinse and soak the rice, Methi seeds and dal seperately in water for about 5 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.

Mangalore Daal

Ingredients
----------------
1/2 cup toor daal
1 tbsp sambar powder
1/2 tbsp jaggery
1/4 tbsp tamarind extract
A pinch asafoetida
A pinch turmeric
3 green chilies (optional)
3 string coriander leaves
4 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt
1 tbsp Oil

Method
-------------
Cook daal with turmeric. Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chillies and cook till jaggery melts completely. Add daal, sambar powder, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.

Spinach Dal

Ingredients
------------------
spinach with dhal (Thotakura pappu )
Spinach (palak) -- 3 small bunches or one large bunch
Thoor dhal -200 gms
onions -2 medium chopped
tomatoes -2- chopped
green chilli - 1 slit
tamarind -lemon sized
chilli powder -1-2 tsp
turmeric powder - 1/2 tsp
salt to taste

Ingredients for tempering:
--------------------------------------
Split urad dhal, Chana dhal, red chilli halved, mustard seeds, cumin seeds, asafetita powder, few garlic cloves, Termaric powder, curry leaves, ghee and oil.

Methos
------------
Pressure cooks the chopped spinah leaves along with the thoor dhal, onions, green chilli, tomatoes, chilli powder, tamarind, and turmeric powder. Add some water to cook.
Once its cooked well, mash the dhal along with the spinach mixture well with a hevay laddle. add some salt.
Then temper the ingredients for tempering in some ghee and oil and pour it into the dhal mixture. and serve hot with rice or chappathi.

Toor Daal/Daal Thove

Ingredients
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1/2 cup Toor dal or Moon dal
1 Tomato small(Optional)
4 Green chilli
1 piece Ginger crushed
1/2 tsp Turmeric powder
2 tsp oil
3 Garlic
1 Red chilli
1/2 Musterd seeds
1/4 cumin seeds
1 spring curry leaves
2 pinch of Hing (Asofoetida)
salt

Method
-------------
In a cooker dal, tomato, green chilli, ginger, turmeric powder, 1 cup water and 1 drop oil, Then presure cook it.
In a heat bowl put oil , mustard seeds, cumin seeds, garlic, red chilli, curry leaves, hing and termaric powder. Then add cooked dal, salt and cook for few mints.