Kathol is one favourite gujrati dish which is common in my household. We love the sprouted dals in the kathol and often try to use sprouted one’s rather than the plain dal. Dont go by the looks of it!! Its a treat to the adventurous palate , with flavors like jaggery , tamarind and green chillies bursting at once.
No kidding!!! Sometimes I am amazed by the fact that I do this very deftly….using continental vegetables in indian cooking……most of the times it is something really worth getting your tongue on….and then there are other times too
Its good to be back after a brief break with dishes that have great memories from India and my home state Andhra Pradesh. Gongura is so special to Andhra and especially people from the Krishna District that it is served normally for any auspicious occassion. Also,almost all Andhra restaurants outside Andhra Pradesh serve the lovely gongura pachadi.
Saboot or whole masoor dal doesnt look as pretty as split masoor dal, instead it looks a muddy brown but tastes super yummy as the split dal. I turned to trying the saboot masoor because of the nutritional value . An Iron and protein rich dal which is on my most often cooked list. The best part is it can be eaten with both rice and roti and goes well with brown basmati rice. What more can I ask for??
1 cup whole masoor dal
1 chopped onion
1 chopped tomato
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon of cumin seeds
1 bay leaf
1/2 inch cinnamon stick
1 teaspoon of dhania and jeera powder
Oil, salt to taste
All you need to do is take the masoor dal and 3 cups of water, a pinch of turmeric in a pressure cooker and cook until 2 whistles and remove from heat. Just after the dal is done, in a wok , heat oil and add the cumin seeds and all the Khara Masala (whole spices) and saute for a minute. Add the chopped onions, ginger, garlic paste and cook until golden brown and then add the tomatoes , dhania , jeera powder and cook till the oil separates. Add the cooked dal and simmer for 5 minutes until the flavors blend and serve with hot phulkas or rice.
This is a wonderful pappu that mom has been making for years and very dear to heart. Reminds me of home and family and makes me nostalgic, but never get tired of making this. I have noticed that we get unripe mangoes all through the year in phoenix and thats a plus! I can make this whenever I want to. I use red chilli flakes for the popu instead of the whole red chilli.
4 fistfuls or 1 cup of toor dal
1 bunch of Amaranth Leaves
1 medium sized unripe mango
4 green chillies
1/4 teaspoon turmeric
Oil, Salt to taste.
For the Popu/Tadka/seasoning
A teaspoon of Red chilli flakes
A teaspoon of mustard seeds
A teaspoon of Urad dal
1/4 teaspoon of asafoetida
A few curry leaves
Take the Toor dal , Chopped amaranth and unripe mango pieces in a pressure cooker with some turmeric. I’d suggest that the mango cut into big chunks, its one’s choice to either skin it or leave it unskinned. Pressure cooker for 2 whistles and remove from heat and let it cool. In another vessel, heat oil and add the urad dal and let them brown and add the mustard seeds and once they start popping add the chilli flakes, curry leaves and slit green chilli. Saute for a minute and lastly add the asafoetida. Then add the cooked dal and add salt and chilli powder if u want ( I guess 1/2 teaspoon should do) . Let the dal simmer until the flavours blend and remove from heat and serve with rice. I have not added tamarind as I have already added the mango.