Medhu Vada | Uzhunnu Vada

This is a south Indian snack made using whole urad. They are also served as prasadam. There are many varieties of dishes made using these vadas like Sambar vada, Thyiru vada (curd vada), Rasam vada etc.

This is one of our favourite snack. But i make them very rare. I know its oily, but once in a while you can have it...no harm in that, isn't it? This time, i made it as a prasadam for Ganapathi pooja, so did not add onion in it.

I have added a small video as to how to make the vadas. Please bear with me as the video is not clear. I had taken it with my mobile. Making holes in the vada will come by practice, so don't worry if you are not able to do it initially.

Ingredients

1 cup Whole Urad/Uzhunnu Parippu (skinless)
1 Onion (large, finely chopped)
1 inch piece ginger (grated)
Salt to taste
2 - 3 Green chilli (finely chopped)
3 - 4 pinch Asafoetida
2 - 3 tbsp Curry leaves (finely chopped)
2 tbsp Coriander leaves (finely chopped)
Water as required
Oil for frying


Method

• Soak whole urad for at least 2 - 3 hours. 
• Later, grind it into a very fine smooth paste, by sprinkling water little by little.
• Transfer it into a bowl.
• Add onion, ginger, salt, green chilli, asafoetida, curry leaves and coriander leaves. Mix well.
• Heat oil in a kadai. When it is medium hot, take small portion of the urad dal mixture (batter) in your hand. (Check the video)
• Make a hole in the center with your thumb finger and slide it into the hot oil.
• Do the same procedure with the rest of the batter. Don't over crowd the oil. Put two or three vadas at a time for frying.
• When both sides turn golden brown colour, transfer them on to a tissue paper.
• Serve it along with coconut chutney and enjoy it hot with tea or coffee.

Note:

1. Make sure that while grinding urad dal, the water added should be very less.
2. If you don't like the bite of green chilli or ginger, add it to the grinder first before adding the urad dal for grinding.
3. If you are making medhu vada as a prasadam, don't add onion.
4. The oil should be medium hot and should be kept in low flame for frying. If kept in high flame the vadas will not get cooked inside.
5. If you are not able to make holes in the centre, just drop small portions directly into the hot oil.
6. Whenever you make these vadas, make sure that you use a good quality urad dal as it makes a lots of difference to the vadas.

 

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Kadala Parippu Pooranam | Chana Dal Pooranam for Modak

Every year on Ganesh Chathurti, we keep Ganesha idol in our apartment. Daily pooja is done and on the 7th day we do the immersion. It is more like a get together for all the residents. For knowing more of the event, please check the link here.

Every year, one item that i make for the pooja is modakas. This year too i made them but this time, i made with kadala parippu pooranam. Its easy to prepare, but needs lot of patience.


Recipe Source : Rakskitchen

Ingredients

1 cup Channa Dal
2 cup Jaggery
1 cup Coconut (freshly grated)
1 - 2 tsp Green Cardamom (powdered)
Water as required


Method

• Pressure cook Channa dal with water till 3 - 5 whistles or till the water is completely absorbed and the Channa dal is nicely cooked.
• Let it cool down and then mash it well using the back of a big ladle or a masher. Keep this aside.
• In a big non stick pan, put jaggery and water just to immerse the jaggery. Let it boil and when the jaggery is completely dissolved, strain it to remove any dirt.
• Pour the jaggery water into the same pan and heat it on low flame till you see that the mixture starts to become frothy.
• At this stage, add the cooked Channa dal paste and grated coconut. Keep on stirring and after some time, add the cardamom powder.
• Mix well and let it simmer till all the moisture is evaporated and the mixture starts to leave the sides of the pan.
• Transfer it into a bowl, let it cool down completely and then you can use it as a filling for modakas.

Note:

1. You can even make this pooranam and keep in an airtight container for later use. It will stay good for 10 - 12 days.
2. Add jaggery and Channa dal as per the quantity mentioned above. If you want to double the quantity of the Channa dal, don't forget to double the quantity of the jaggery.
3. While making jaggery syrup, add little water just to immerse the jaggery. If more water added, it will take more time for making the pooranam. You will have to keep on stirring to get the correct consistency. 
4. You should be able to make balls out of the mixture...that's the correct consistency.
5. I could make 50 modakas (medium sized) with this pooranam.

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Dal Makhani / Maa Ki Dal

Dal Makhani is also known as Maa Ki Dal. This is a traditional side dish in Punjabi cuisine. As the name suggests, this dal is prepared in Makhan (Butter). It has a rich taste and goes well with roti. The skinless black urad is used in making dosa, idli etc.

Whole Black Urad is completely rich in protein and is very nutritious. It is recommended for diabetic patients too.

Recipe source : Tarla Dalal

Ingredients

3/4 cup Whole Black Urad (with skin, soaked overnight)
2 tbsp. Rajma (optional, soaked overnight)
3 tbsp. Butter
1 tsp Cumin seeds
2 Green chilli (slit into half)
1 stick Cinnamon
3 Cardamom
2 Cloves
1/2 cup Onion (finely chopped)
1/2 tsp Ginger garlic paste
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1 1/2 cup Tomato puree (fresh)
Water as required
Salt to taste
1/4 cup Fresh Cream
2 tbsp. Coriander leaves (finely chopped)


Method

• Pressure cook, whole urad and rajma till soft and nicely cooked.
• Heat butter in a non stick pan, add cumin seeds. After sometime, add green chillies, cinnamon, cardamom and cloves.
• Now add onion and saute till golden brown colour.
• Now add ginger garlic paste. Mix well.
• Add red chilli powder and turmeric powder. Mix well.
• Now add tomato puree. Let it simmer for sometime.
• Add the cooked whole urad and rajma along with the water in which it was cooked. Add salt.
• Let it simmer for sometime till all the masalas are combined properly.
• Adjust gravy by adding enough water.
• When everything is mixed properly, add fresh cream. Mix well.
• Take off from heat. Garnish with a drizzle of fresh cream and coriander leaves.
• Serve hot with roti, naan or steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Spinach Masoor Dal Curry

This is a tasty preparation of masoor dal with spinach. As you all know, dal is full of protein, iron and folic acid. When it is combined with spinach, this dish turns out to be a complete package of high protein and fibre.

I had never tried using masoor dal. I have seen this dal in stores, but never bought it. Recently, i thought to give it a try at least once. Just to see how it tastes. Prepared this dish and it was really tasty. Masoor dal has a different taste when compared to other dals. 

My daughter likes all the dal dishes. She loved this one too. Try this dish by yourself and post in your comments and feed backs.

Ingredients

1 cup Masoor Dal
1 cup Spinach/Palak (chopped)
1 tsp Cumin seed
1/2 cup Onion (finely chopped)
1/2 tsp Turmeric powder
2 tsp Dry Mango powder/Amchur powder
1/2 cup Tomato (finely chopped)
1/2 tsp Red chilli powder
2 tsp Ginger Garlic paste
1 1/2 tsp Green chilli (finely chopped)
Salt to taste
4 tsp Oil


Method

• Pressure cook masoor dal with 1 and 1/2 cup water, till two whistles. Keep this aside.
• In a non stick pan, heat oil. Add cumin seed. When it changes colour, add onion.
• When onion changes colour, add the cooked masoor dal, spinach, turmeric powder, amchur powder, red chilli powder and salt. Add tomato and water as required. Mix well.
• Now add ginger garlic paste and green chilli. Mix well and let it cook for sometime.
• When everything is cooked and combined properly take off from heat.
• Serve it hot with roti.

* increase or decrease the quantity of the ingredients as per your taste*



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Doodhwale Dal

This is a protien rich recipe. A healthy dish good for children. There are many varities of dishes made using dal and this one is really distinct.

Initially, i was hesitant to try this recipe as milk was added in it. I thought i will give it a try....because unless you try once you wont be able to know whether it is good or not. So i took a chance. To my surprise, the milk perfectly blended with the dal and gave a distinct taste to the dish. A must try recipe. My daughter loved it a lot.

Ingredients

2 cups Moong Dal (soaked for 3 hrs)
1 tsp Lemon juice
2 tbsp Coriander leaves
3 Green chilli (finely chopped)
1 inch piece Ginger (finely chopped)
1/2 tsp Asafoetida
1 tsp Turmeric powder
1 tsp Jeera/Cumin seed
1 tsp Red chilli powder
1 cup Milk
2 tbsp Oil
10 Black pepper
Salt to taste
Water as required


Method

• Drain water from the soaked moong dal. Keep this aside.
• Heat oil in a non stick pan or kadai. Add asafoetida, jeera and black pepper. When jeera changes its colour, add green chilli, ginger and the soaked moong dal. Mix well.
• Add red chilli powder, turmeric powder and salt. Mix well.
• Now add water and milk alternatively, so as to cook the dal. Cover it and mix throughly in between.
• When you have put the whole milk and the dal is cooked nicely, take it off from heat and garnish with coriander leaves and put the lemon juice. Mix well.
• Serve it hot. A perfect combination with roti.

Dhoodhwale Dal

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Dal Panchmel (healthy dish)

Ingredients

Mixed dals (its a mix of chana dal, toor dal, masoor dal, moong dal, split green moong dal) - 3tbsp
Water in which the dal was boiled - 1 cup
Onion (chopped) - 1/2 medium
Tomato (chopped) - 1/2 medium
Garlic (chopped) - 1 tsp
Lemon juice - 1 tbsp
Jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Jeera powder - 1/4 tsp
Asafoetida - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Coriander leaves

Method

1. Boil the mixed dals till soft and keep it aside.
2. In a kadai, put oil and add jeera. Then add finely chopped garlic. When its colour changes, add onion. Saute it for sometime.
3. Then add chopped tomato and salt. Add red chilli powder, coriander powder, garam masala powder, jeera powder.
4. Let it cook till the oil leaves the mixture.
5. Now add the cooked dals along with the water that u require.
6. Let it cook for sometime. Now add asafoetida.
7. Add coriander leaves and take out from heat. Lastly add lemon juice.
8. Serve it hot with roti or rice.



Dal Panchmel


Note: Never add lemon juice and cook any dish, the dish will turn sour. So always take out from heat and then add the lemon juice.

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