Zucchini Pappu or Zucchini Dal

Ingredients:
Zucchini 1 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces

For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed



Method:
1. In a Pressure cooker add dal, zucchini pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.

Zucchini gives a unique taste to dal and is very good with hot rice and ghee. It goes well with Roti.

Cucumber Pappu or Cucumber Dal

Ingredients:
 
Cucumber 1 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces



For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed



Method:
1. In a Pressure cooker add dal, Cucumber pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.


This dal is very soft and is very good with hot rice and ghee. It goes well with Roti.

Tomato Pappu or Tomato Dal

Ingredients:
 
Tomatoes 4 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces



For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed






Method:
1. In a Pressure cooker add dal, Tomato pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.

This dal is very conventional and is very good with hot rice and ghee. It goes well with Roti.

Hyderabadi Bagara Rice

Ingredients:-

250gms Basmati rice
2 small Cinnamon sticks
3 Cloves
2 Bay leaves
1 tbsp Shahi jeera
1 big Onion
6 Green chillies
Few Curry leaves
Few Pudina leaves
3 tbsp Ghee
Salt as per taste
1/2 cup Green peas
 

Method:

1.Soak rice for 30 min.

2. Heat Ghee,add all the whole masala and curry leaves

3. Saute for a minute and add onions, green peas and slit green chillies

4. Add mint and ginger garlic paste and saute till the ginger garlic leaves its raw smell

5. Strain water from rice and add it to the pan and fry for 2min

6. For one cup of rice, add 2 cups of water

7. Add juice of half lemon to this rice and let it cook.

This rice goes very well with any curry.  I like it with Mutton curry. Now sit back and enjoy the meal!

Squash Pappu Or Squash Dal

Ingredients:
 
Squash 1 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces



For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed


Method:
1. In a Pressure cooker add dal, Squash pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.

This dal is very soft and is very good with hot rice and ghee. It also goes well with Roti.