Moong Dal Stew | Pasi Paruppu Kulumbu

Moong Dal Stew

Ingredients:

  • Moong dal ~ ½ cup
  • Corriander seeds ~ 2 Tbsp.
  • Urud dal ~ 2 Tbsp.
  • Onions, chopped fine ~ ½
  • Coconut ~ 2 Tbsp.
  • Oil ~ 2 tsp.
  • Mustard seeds ~ 1 tsp.
  • Red chilies ~ to taste
  • Salt ~ to taste

Steps:

  • Pressure cook moong dal with sufficient water until done.
  • In a skillet add 1 tsp. of oil along with the corriander seeds, red chilies and urud dal and fry until the dal turns light golden. Now add  the onions and saute until the onions are done. Mix in the coconut, and saute for a couple more minutes.
  • Once cool, blend the above with little water to a coarse paste.
  • In the same skillet, add the remaining oil and splutter the mustard seeds. Now add the cooked moong dal along with the blended paste, salt and water (adjust this as per desired consistency), and let it come to a boil.

Spinach Stew

Spinach Stew | Keerai Stew | Keerai Masiyal

Ingredients:

  • Spinach, cut roughly ~ 1 bunch (about 2 cups)
  • Onion, slit lengthwise ~ 1
  • Tomato, chopped into chunks ~ 1
  • Tamarind paste ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.
  • Urud dal, mustard ~ 1 tsp.
  • Red chilies ~ to taste
  • Water ~ ½ cup, or as needed for desired consistency

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds and the urud dal, and once the mustard splutters add the red chilies.
  • Immediately add the onions and saute until they turn soft.
  • Now add the tomatoes and saute until they soften as well.
  • Add the rest of the ingredients – spinach, tamarind paste and salt, and give it a good mix.
  • Now add the water, cover and cook until the spinach has wilted.

Notes:

  • Have this mixed with rice, and a curry (potato fry) on the side.

Chow Chow & Mochai Kootu | Chayote & Lilva Beans Kootu

Chow Chow & Mochai Kootu | Chayote & Lilva Beans Kootu

Ingredients:

  • Chow Chow/ Chayote, chopped into 1 inch pieces ~ 1 cup
  • Mochai / Lilva Beans ~ ½ cup
  • Moong dal ~ ½ cup
  • Jeera ~ 1 tsp.
  • Turmeric ~ a pinch
  • Salt, Sambhar powder ~ to taste
  • Oil ~ 2 tsp.
  • Urud dal ~ 1 tsp.

Steps:

  • Soak the mochai overnight and pressure cook it for about 4 whistles, until done. Also pressure cook the moong dal with the turmeric.
  • In a pan, add the mochai, moong dal, chow chow, jeera, salt and sambhar powder, along with some water, and cover and cook until the veggie is done.
  • In a separate pan, do the tadka – add the oil and once hot add the urud dal. Once the dal is brown, add this to the kootu.

Potato Kurma

Potato Kurma
Ingredients:

  • Potatoes, boiled and chopped roughly into chunks ~ 4
  • Tomoto, chopped into small chunks ~ 1
  • Cinnamon stick ~ 1
  • Cloves ~ 3
  • Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

To blend:

  • Coconut flakes ~ 1/2 a cup
  • Fried Gram / Pottu Kadalai ~ 4 Tbsp.
  • Green chillies ~ to taste
  • Ginger-Garlic paste ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the ‘To Blend’ to a coarse paste with some water.
  • In a saucepan, add oil and once hot the fennel seeds, cloves and cinnamon.
  • To this, add the blended paste and tomato chunks, and saute till the raw smell goes away.
  • Mix in the boiled potatoes, salt, and water to desired consistency, and let it all come to a boil.

Vegetarian Chili

Recipe Adapted From ThePickyEater

Vegetarian Chili

Ingredients:

  • Kidney beans ~ 1 can
  • Pinto beans ~ 1 can
  • Onion ~ 1
  • Tomatoes ~ 1 28 oz can
  • Garlic, minced ~ 2 Tbsp.
  • Cumin powder ~ 1 heaping Tbsp. (do NOT skip on this)
  • Chili powder ~ 1 tsp.
  • Salt, pepper ~ to taste
  • Olive oil ~ 2 Tbsp.
  • Water ~ as desired, to get the right consistency

Steps:

  • Heat oil in a saucepan, and once hot add the minced garlic and saute for about a minute. Now add the chopped onions and saute for a couple more minutes.
  • Drain and rinse the beans well and add it to the pan along with the tomatoes and water. Also add the cumin powder, chili powder, pepper and salt and let it simmer until all the flavors blend in, and the desired consistency is reached.

Methi Kootu

Methi Kootu | Fenugreek Leaves Kootu | Vendhaya Keerai Kootu

Ingredients:

  • Methi ~ 1 bunch
  • Moong dal ~ 1/2 cup
  • Tomato ~ 1, chopped into pieces
  • Onion ~ 1, chopped finely (optional)
  • Jeera ~ 1 Tbsp.
  • Sambhar powder ~ to taste

Tadka:

  • Urud dal ~ 2 Tbsp.
  • Asafoetida ~ a pinch

Steps:

  • Pressure cook moong dal with a pinch of turmeric.
  • Discard the stems of the methi and wash them leaves well, by immersing it in a big bowl of water and letting the impurities settle to the bottom. Do this process a couple of times to ensure the leaves are clean.
  • In a wide saucepan, add the cleaned methi leaves, cooked moong dal, onions, tomato pieces, jeera, sambhar powder, salt and some water. Cover and let it cook until done.
  • For the tadka, add about 2 Tbsp. oil and once hot, add the urud dal and let it become light brown. Now add the asafoetida, turn off the flame, and add it to the kootu.

Notes:

  • Replace methi with spinach to make spinach kootu.

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