SENAGA PAPPU KOBBARI

INGREDIENTS

Senaga pappu [ chana dal ] – 1/2 cup soaked for 3 to 4 hours

Onion – 1 medium size cut into cubes

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt – 1 tsp

Water – 2 cups

Freshly grated coconut- 1cup loosely packed

TALIMPU

Ghee – 1tbsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chillies – 4

Curry leaves – few

METHOD

  1. Cook the dal with 2 cups of water till it turns soft but not mushy. Strain the dal and keep it aside.
  2. Heat oil and ghee in a pan and add mustard seeds. Let them splutter.
  3. Add all the remaning ingredients one by one. Fry for few seconds and add onions and green chillies.
  4. Add turmeric powder and salt. Fry till the onions turns transparent.
  5. Add strained dal and fry on medium flame for 5 to 6 minutes.
  6. Then add freshly grated coconut and fry for 4 to 5 minutes.
  7. Serve with rice and rasam.

CHUKKAKOORA PAPPU

INGREDIENTS

Moong dal – 1/2 cup [washed]

Chukkakoora – 1 1/2cup [ Finely chopped and washed in salt water]

Onion medium size – 2 cut into 2 pieces

Green chillies – 2 slit

Water- 3 cups

Salt – to taste

Turmeric powder – 1/2 tsp

TALIMPU

Ghee – 2 tsp

Oil – 1 tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cumin seeds -1tsp

Mustard seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

Method

  1. In a pressure cooker, add moong dal, onions, green chillies, and chukkakoora with 2 cups of water.
  2. Pressure cook on high flame till the first whistle comes. Then reduce flame to low and cook for 6 to 7 minutes.
  3. Switch off the flame and allow the pressure to release. Open the lid and mix well .
  4. Add salt, turmeric powder and 1 cup of water. Mix well and keep it aside.
  5. Heat oil and ghee in a pan. Add mustard seeds and let them splutter.
  6. Add all the remaning ingredients one by one and fry for few seconds.
  7. Pour the cooked dal over talimpu and mix well.
  8. Cook for 5 to 6 minutes and switch off the flame.

PESARA KATTU

INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

  1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
  2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
  3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
  4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
  5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
  6. Allow the pressure to release. Heat oil and ghee in a kadai.
  7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
  9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
  10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.

PUDINA RICE

INGREDIENTS

Basmathi rice – 1 cup washed and soaked for 30 minutes

Pudina leaves – 1 1/2 cup

Oil -1 tsp for frying pudina

Green chillies- 5

Ginger – 1 inch piece

Ghee – 1tbsp

Oil – 1tbsp

Sahjeera – 1/4 tsp

Bay leaf – 1

Ginger garlic paste – 1tbsp

Finely sliced onion – 1 big size

Water – 1 1/2 cups

METHOD

  1. Heat oil in a pan and add green chillies. Fry for a few seconds and then add washed pudina leaves.
  2. Fry for 2 minutes and add ginger pieces. Cook for another 2 minutes on high flame and switch off the flame.
  3. Add 1 tsp lemon juice and grind it to a fine paste.
  4. Heat oil and ghee in a pan. Add sahjeera and bay leaves. Fry for few seconds. Add finely chopped onions.
  5. Fry till the onions becomes light brown and then add ginger garlic paste.
  6. Fry on medium flame till the raw smell fades out. Then add grinded pudina paste.
  7. Fry on medium flame till the raw smell fades away. Add salt and water.
  8. Bring it to boil. Add strained rice and mix well. Keep covered and cook on low flame till the water evaporates. Goes well with chicken curry.

SENAGAPAPPU PULUSU

INGREDIENTS

Senagapappu [chana dal]- 1/2 cup (soak for 1/2 an hour and cook with 2 cups of water.)

Onion – 2 medium size cut into 2 pieces

Green chillies – 4 slit

Finely chopped ginger – 1 1/2 tsp [mashed]

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Jaggery – 1/3 cup [ adjust according to your taste ]

Tamarind juice – 3 to 4 tbsp [semi thick juice]

Water – 2 cups

Salt – 1 1/2 tsp

TALIMPU

Oil – 2tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Dry red chilli pieces – 4

Garlic – 4 mashed

Curry leaves – few

*This recipe was handed over to me by my Mother-in-Law.

METHOD

  1. Boil the soaked senagapappu with 2 cups of water in a pressure cooker for 8 minutes.
  2. When the pressure releases mash it to a coarse paste.
  3. Add 2 cups of water, onions, green chillies, turmeric powder, red chilli powder, mashed ginger, salt, tamarind juice and jaggery.
  4. Mix well and pressure cook for 2 to 3 whistles. Switch off the flame and let the pressure release.
  5. Heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  6. Fry for few seconds and add the cooked pulusu over the talimpu.
  7. Mix well and bring it to boil. Adjust the seasoning and cook on medium flame for 5 to 6 minutes.

ANABAKAYA PAPPU [BOTTLE GOURD]

INGREDIENTS

Moong dal – 1/2 cup [pesara pappu]

Onion – 1 medium size cut into cubes

Green chilli – 2 slit

Water – 2 cups+ 1cup

Turmeric powder- 1/4 tsp

Anabakaya mukkalu – 1 cup [peel and remove pith. Cut into small cubes]

Dry red chilli powder – 1/4 tsp

Salt to taste

Talimpu

Oil – 1tbsp

Ghee – 1 tbsp

Mustard seeds – 1/2tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilli pieces – 4

Mashed garlic – 4

Curry leaves – few

THIS RECIPE WAS PASSED ON TO ME BY MY MOTHER.

METHOD

  1. Wash moong dal and keep it aside. Boil moong dal in a kadai with onion cubes, green chillies and 2 cups of water.
  2. Cover and boil till the dal is 3/4 done. Then add anabakaya mukkalu.
  3. Don’t mix. Keep covered and on low flame till the anabakaya mukkalu are cooked.
  4. Remove the lid and add turmeric powder, salt and red chilli powder.
  5. Add 1 cup of water and mix well and boil for 2 minutes.
  6. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter. Then, add all the remaning ingredients one by one.
  7. Fry for few seconds and pour the cooked dal over talimpu.
  8. Mix well and boil for 2 minutes . Adjust seasonings. Dal should be semi liquid. If dal is too thick, add some more water.