PESARA PAPPU PULUSU ( Split Mung Dal Soup )
INGREDIENTS
Split Mung Dal ( yellow, without skins ) 1 cup
Onions, 2 ( big size)
Sunflower oil, 2 table spoons
Red Chilies, 2
Chana Dal, 1\2 tea spoon
Urad Dal, 1\2 tea spoon
Pulusu Podi*, 1\2 tea spoon
Tamcon** ( Tamarind paste), 1 tea spoon
Mustard seeds, 1\4 tea spoon
Sugar, 1 tea spoon
Salt, 1 tea spoon
Green chilis, 1
Curry leaves, 4 or 5
Coriander leaves( chopped ), 2 table spoons
Asafoetida, 1 pinch
Termaric powder, 1 pinch
** If Tamcon is not available, soak half cup of tamarind pulp in half cup of
water for a while and after it becomes soft, sqeeze the pulp to
extract tamarind juice.
PREPARATION
Boil 1 cup of Mung Dal with 2 cups of water till the dal becomes soft.. Keep
it separately and do the following:
Cut the 2 onions into small pieces.
Fry 1\2 tea spoon of Chana dal, 1\2 tea spoon of Urad dal, 2 red chilis
( cut into pieces ) 1\4 tea spoon Mustard seeds and the pinch of Asafoetida
in 2 table spoons sunflower oil on a low fire till they turn light brown.
Add the onion pieces and fry for a while till the onions are cooked. Add to
this one cup of water 1 tea spoon salt, a pinch of turmeric powder, one
green chili cut into 2 or 3 pieces, 4 or 5 curry leaves and the coriander
leaves.
Cook for 5 minutes.
Add 1 tea spoon Tamcon ( Tamarind concentrate0 or the 1\2 cup of tamarind
extract prepared by you, 1\2 tea spoon PULUSU PODI and 1 tea spoon sugar.
Boil for 10 minutes on a low fire.
Add the boiled Mung dal to the above . Mix well and boil for another 5
minutes. Keep stirring while boiling .
This is a thick soup not as liquidy as Sambar. It is ready to be served with
cooked rice or Chapati( unleavened Indian bread )
2. CABBAGE CURRY
INGREDIENTS
Cabbage, 1 big size
Sunflower oil, 1 table spoon
Chana Dal, 1 tea spoon
Urad Dal, 1 tea spoon
Mustard seeds, 1\4 tea spoon
Red chili, 1
Green chili, 1
Salt, 1 tea spoon
Curry leaves, 6 or 8
Turmeric powder, 1 pinch
PREPARATION
Shred cabbage into fine pieces and wash. Fry 1 tea spoon Chana dal,
1 tea spoon urad dal, 1\4 tea spoon mustard seeds and one red chili
( cut into 2 or 3 small pieces ) in 1 table spoon of sunflower oil in a
frying pan on low fire. When they turn light brown, add 1 green chili ( cut
into 2 or 3 pieces), curry leaves and the shredded cabbage.
Add 1 cup of water and the pinch of turmeric powder. Add 1 tea spoon salt.
Cook till water is evaporated, and remove from the fire. The
curry is ready to be served with cooked rice or Chapati
3. TOMATO CHUTNEY
INGREDIENTS
Tomatoes, 4 ( Big size)
Sunflower oil, 1\2 cup
Salt, 1\4 tea spoon
Tamcon ( Tamarind concentrate), 1 tea spoon
PACHADI PODI, 3\4 tea spoon*
Turmeric powder, 1 pinch
PREPARATION
Wash tomatoes and then cut them into small pieces. Fry in 1\2 cup of
sunflower oil in a frying pan on low fire. While frying stir it now and
then so that it wouldnot get burnt.
Cook till it becomes a thick paste .
Remove the paste from fire and when it is still hot add 1 tea spoon of
Tamcon, 1\4 tea spoon of salt, pinch of turmeric powder. Allow it to cool
and then add 3\4 tea spoon PACHADI PODI. Mix it well. The Tomato Chutney
is ready. Store it in a dry container ( bottle ) and keep it in a
refrigerator.
You can mix this chutney in cooked rice, or use it as side dish.
Try it in your sandwiches. You will relish them better.
The 3 recipes given here could form a full meal.
Print This Recipe
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