Palak/Spinach Pappu

Fresh leaves of spinach cooked with dal.



INGREDIENTS:
1 bunch of fresh spinach/palak leaves cleaned, chopped and washed.
1 cup toor dal.
6 green chillis medium size.
1/4 teaspoon turmeric.
small lime size of TAMARIND.

For Tadka/Poppu:
3 teaspoons oil.
1 teaspoon mustard seeds
1 teaspoon cumin/jeera
1 teaspoon urad dal
1/4 teaspoon methi seeds
4 red chillis
1/2 medium onion chopped
6 curry leaves
2 garlic pods minced OR a pinch of hing

DIRECTIONS TO COOK:
* Cook dal and fresh spinach/palak leaves, green chillis medium size, teaspoon turmeric in a pressure cooker or put it to boil.

* Wait till dal cools down. In a warm water soak some tamarind.

*Untill then in a kadai or pan prepare for the tadaka/poppu.

*Add the poppu/tadka and tamarind juice to dal and simmer it for to a boil.

*Serve with hot rice or roti.

Sprouts - Moth Dal

This is the Indian Moth Dal Or Brown Pessarulu. This is high in protin and folic acid contant and is very nutritious.

Ingredients:

1 Cup moth dal. Soak the dal in water over night. In the morning, Drain the water and tie the sprouts in a cloth. Put the tied sprouts on a strainer and sprinkle some water and keep it moist and wet. Leave it for 3 days till it sprouts. Then remove it in a dish and cook it.

To Cook:

1/2 tea spoon mustard seeds.
1/2 tea spoon Jeera / Cumin.
1/2 tea spoon udath dal.
2 red chillis
5 curry leaves.
1 tea spoon oil.
Salt to taste

Method
* In a pan put one tea spoon oil.
* When it is warm put all the above popu/tadka ingredients. Little it splutter. then Add the sprouted moth dal to it. and mix it.
* Cover it with lid for some time. Till it is just cooked. For about 5 mins.
* Fry it for a couple more minutes and remove it from flame. Garnish it with some chopped coriander/cilantro.
* Serve it hot as a snack or as a side dish or salad.

Andhra Style - GONGURA PAPPU

Fresh leaves of gongura cooked with dal.

GONGURA PAPPU:
Preparation time: 10 mins
Cooking time: 30 min

Ingredients:
1 Bunch Fresh Gongura Leaves
1 Cup toor dal 1/4 cup chana dal
6 Red Chillies
6 Green Chillies
6 Curry Leaves
1tps mustard seed
1/2 tps cumin seeds
1/2 tps urad dal
Pinch of hing
Pinch of Turmeric
Salt to taste

DIRECTIONS:

1.Clean gongura leaves. Seperate the leaves from the stems. Wash the leaves in water. Drain the water.

2.Take a pan and put 5 teaspoons of oil. When the oil gets warm. Put the Gongura leaves in the oil also add some salt to it. Keep frying it till the leaves get cooked and reduce to a small quantity.

3. Let the leaves cool down. Grind the leaves to a paste.

4. Cook 1 cup toordal and 1/4 cup channa dal and keep it asside.

5. Cut 1/2 Onion, 6 green chilies. In a pan, put5 tsps of oil, put poppu
(Mustard seeds, Jeera, Red chilies, Hing). Let the mustard seeds splutter in oil and then add oions, green chilies and curryleaves. Add some turmeric and salt. and fry it till its cooked and golden brown.
Later, add this to the cooked dal along with the paste of the gongura leaves. Stir the whole mixture. Let dal boil for sometime with all the poppu and gongura leaves paste.

6. It ready to eat. Serve with rice or roti!!!.
It's yummy and mouth watering.