'Delicious Dals from India' Roundup & Announcing the Next Theme

'Delicious Dals from India' round up is here and I thank everyone who have sent in their entries that reiterated the diversity factor of Indian cooking.
Simple, nutritious yet delicious dals are created in Indian kitchens on a daily basis. Humble bean/legumes, fresh vegetables and flavorful spices that aid in digestion go into them and these home cooked delicacies vary from region to region. I tried to explore these myriad variations through this event and fellow foodies offered their support by sending in their favorite, home cooked dals.
As I expected, some of the entries were very novel to me and hope that the followers of this event may find them useful and interesting as well. I can't wait to try all these delectable dals in the coming days.
I must also mention the word 'dal' created some confusion among the people who tried to send in entries. The Hindi word 'Dal' happens to be a generic term used for the dried pulses and also to mean the cooked stews using them. While I was referring to the latter one, I got all kind of entries using dried beans including some sweets (mithai) / savories. I apologize for rejecting many of the entries that didn't fit the bill.
I also realized during this event that there is a very thin line between dals (the cooked stews) and subzis prepared with the dals (dried pulses). M convinced me that some entries that were considered as subzis (by me) might also fall under dal category since they are prepared with the same basic ingredients as dals and hence they also appear in the round up.
I have categorized the entries according to the bean group and have arranged them alphabetically for easy reference. Please click on the links to go to the respective posts.

Chana
(Dals prepared using Bengal gram/chana dal and chickpeas)

Mona's Kaddu Ki Dalcha

Mona's Chanay Ki Dal

Nisha's Maharani Dal

Rachana's Solun Harbaryachi Masala Amti

Richa Agarwal's Chanadal with Lauki

Shabitha's Yellow Pumpkin Kootu

Sangeetha's Broccoli Spinach Kadalai Paruppu Kootu

Amruta's Methi in Chana Dal

Jagruti's Spinach Dal

Sonal Agarwal's Chanadal

Field beans (Mochakottai/Avarekalu/Anapakaya)

Manju Rajender's Mochakottai Kuzhambu

Horsegram

Pavithra Srihari's Horsegram Dal

Masoor Dal

(Dals prepared using whole / split masoor dal)

Bangalore Baker's Dilly Masoor Dal

Mona's Red Chard Dal

Mona's Khadi Masoor ki Dal

SS's Masoor Amti

Sayali's Akkha Masoor

Denny's Simple Spinach Masoor Dal

A. Hisham's Dal / Parippu Curry

Nupur's Masoor Shengdana Amti

Mixed dals

(Dals prepared using two or more beans / legumes)

 Priya (Yallapantula) Mitharwal's Panchmel Dal 

 

Sonia's Tadka Dal

NS 's Mukkala Pappu (Mixed Vegetable Dal)

Piya's Moong Masoordal

Priya Suresh's Pepper Cabbage Dal

Piya's Panchmel Dal

Kanchan's Dal Makhani

Sanyukta Gour's Cucumber Spinach Dal

Ashalatha's Mango Dal

Ashalatha's Dal Tadka

Moong Dal
(Dals prepared using yellow / green moong)

Mona's Tamatar-Pyaz wali Dhulli Moong dal

Rupali's Moongdal with Collard Greens

Jyoti's Mooli Dal

Shabitha Karthikeyan's Snakegourd Kootu

Smita's Moongdal with Spinach

Smita's Kerala Style Dal Palak

Nitha Kurumboor Jayasanker's Cherupayar – Vazhakkaya

Kalva's Lauki Moongdal

Jyoti's Moongdal Chilkewali

Shabitha Karthikeyan's Moongdal

Niloufer Riyaz's Dal Pakwan

Sanyukta Gour's Lahsuni Palak Dal

Nisha's Naadan Parippu Curry

Sudha's Mung Dal Yogurt Soup

Sayali Shah's Easy Moong Dal

Nithu Bala's Poricha Kuzhambu

Kiran's Kale-Cranberry-Drumstick-Carrot Kootu

Gayathri Raj's Amaranth / Thotakura Dal Fry

Split Green Peas

Bangalore Baker's Methi with Split Green Peas

Toordal

My Kobbari Pappu

Mythili Prabhu's Dalitoy

Mona's Kairi ki Khatti Dal / Green Mango Dal

Mona's Drumsticks in a Tangy Lentil Soup

Mona's Khatti Dal  / Tangy Tamarind Dhal

Mona's Tamatar Dal

Priya Suresh's Mint Dal

Srividya's Mamidikaya Pappu

Mona's Mitthi Dal

Rachana's Goan Dal - Toi

Apu's Hare Tarke Wali Toor Dal

Indira's Methi - Turai Dal

Manju Rajender's Mangai Sambhar

Jyoti Valaboju's Dosakaya Pappu

Roha Khan's Hyderabadi Khatti Dal

Sayali's Gujrati Meethi Dal

Smitha's Nimmakaya Pappu

Smitha's Pappu Kattu

Priya's Tomato Pappu

Priya's Arachivitta Kadhamba Sambar

Rach's Lentils Kofta Curry

Tanmaya Kulkarni's Methi Che Waran

Rama's Dal and Tomato

Mansi's Gujarati style Toordal

Kairali Sisters' Cauliflower Dal

Niloufer's Idli Sambhar

My Gongura Pappu

Bangalore Baker's Long Squash Spinach Dal

Sanyukta Gour's Sambhar

My Rubbina Pulusu

Rupa's Traditional Gujarati Dal

Jay's Vegetable Sambar

Nithu Bala's Poricha Kuzhambu

Suparna Shaligram's Dal Fry

Jagruthi's Gujarati Tuver Dal

Kiran's Cucumber Daal

Kiran's Mango Dal

Kiran's Amaranth-Mango-Potato-Red Raddish Daal

My Vadiyala Pulusu

And non blogger, Geeta Ram has sent two entries and the recipes are below.

Geeta's Potato Dal

Ingredients:

Medium size potatoes 2

Slit green chillies 4

Toor dal 1 cup

Tamarind juice to taste

Salt to taste

Few curry leaves

For tadka: cooking oil 2 to 3 teaspoon, 1/4 tsp each - mustard seeds, fenugreek seeds & urad dhal, hing to taste, broken red chillies 3 to 4

Method:

Cook dal in the pressure cooker,adding pinch of haldi powder. Cook the potatoes adding salt. Mix both. Add salt, tamarind juice, curry leaves and green chillies and tadka. Boil the dal till it gets the sambar consistency.

This is a very tasty dal that goes well with rice and roties. Adding hing is very important because this enhances the taste!!

Geeta's Methi Dal:

Ingredients:

2 cups toordal

One big bunch fresh methi leaves - chopped fine

4 to 6 slit green chillies

Tamarind juice to taste

1 tsp rice flour mixed with little water

A pinch of haldi

Salt to taste

For tadka: 1 Tbsp oil, 1 tsp each - mustard seeds & urad dal, 1/4 tsp methi seeds, hing and broken red chillies 4 to 6

Cooking part:

Boil dal in a pressure cooker till it is soft and mushy. Wash the methi leaves and keep it ready. Heat oil in a kadai and add mustard seeds, methi seeds, urad dal, hing and red chillies. Take care not to burn the tadka ingredients especially red chillies. Then add methi leaves and saute till it gets soft and well cooked. Add dal and water to get the sambar consistency. Then add the rice flour paste, tamarind juice, salt, green chillies and switch of the stove when you get a nice aroma.

This is a very tasty dal and goes well with rice.

Uraddal

Mona's Mash ki Dal

Rupali Jain's Dal Dry

Dal / Subzi

Pavithra Srihari's Bottlegourd with Cowpeas

Smita's Rajma Masala

PJ's Rajma Masala

Jay's Chole Masala

Theme of the next event:

And now continuing the celebration of Indian cuisine, let's move to the other side dishes on our platters. For the next event, I want to concentrate on sidedishes other than dal / subzis.

Just to give an idea, some of the dishes that fall into this category (that I can think of right now) are rasams / gojjus / kadhis /  raitas / pachi pulusu / theeya pulusu kind of stuff. Any other suggestions are welcome.

Guidelines to participate in the event are as follows:

1. Publish and send me a vegetarian / vegan side dish entry anytime between June 18th - August 31st, 2010. Please do not send me a dal / subzi - curry / chutney - pickle recipe.

2. Link to this event announcement page in your post.

3. Please send me an email notifying about your entry at toveggieplatter@hotmail.com with the subject 'Side Dishes' and the following details - your name, name & URL of the recipe and a picture of the dish.

4. Non bloggers can email me the recipe and a picture, if they have one.

5. Multiple entries and recipes submitted to other entries are also welcome. Recipes from archives can also be sent if they are reposted with a link to this announcement page.

Expecting your enthusiasm and participation as always !!!

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