10 Major Gujarathi Dhokla/ Handvo families

For each dhokla family, look up the model recipes below for detailed instructions and pictures.

1.: Cereal(s) grits Dhokla

2. Cereal(s) grits + lentil flour Dhokla

3. Lentil(s) flour : E.g. Besan Dhokla , Mung dal Dhokla

4. Cereal(s) flour + lentil(s) flour Dhokla :

5. Soaked and ground cereal(s) + lentil batter Dhokla : E.g Rice + Urad dal + Chana dal Dhokla, Rice + Chana dal Dhokla

6. Soaked & ground Lentil(s) batter : E.g Chana dal Dhokla Or Chana Dal + Green peas Dhokla

7. Fresh / boiled / sprouted lentil(s) batter: E.g Green peas Dhokla

8. Soaked, dried and ground cereal(s) + lentil(s) flour : E.g Rice + Urad dal Dhokla

9. Roast and ground cereal(s) + lentil(s) E.g Rice + Urad dal Dhokla ( See Dhokla #2)

10. Processed cereals. E.g Rice flakes Dhokla, Rolled oats Dhokla

10 Chickpea based Indian Breakfast recipes

10 Simple Peanut Recipes

 Peanut : A Primer

Peanuts are not nuts, but legumes (same family as Peas / beans / pulses). A native of  South America, it was introduced by the Portuguese to the rest of the world. India and China account for over 50% of peanuts produced ( but export very little). US and Argentina account for over 50% of world's export of peanuts.

Usage in cuisines

Though mostly roasted / fried and eaten as a snack, peanuts appear in a few cuisines as an active ingredient. It is blended with onion / garlic / chilies and used as a sauce  in Peru and Indonesia. A similar blended sauce ( Thogayal) is cooked in Tamilnadu. In West Africa, peanut butter is often mixed in stews to cook Maafe. In the west, it is chiefly used as a garnish in salads, in cookies and in breads. 

Famine food

Peanut butter enriched with oil, powdered milk, sugar vitamins and minerals is used for emergency famine relief and to reverse severe malnourishment. Mix in peanut butter with some powdered milk and sugar and you have an ideal camping food. A spoon or two of enriched butter is enough to power your body for a few hours.

Anti Aging

Peanuts are packed with protein - making it nutritionally equivalent to meat and eggs. Like many nuts, roasted peanuts are rich in  anti oxidants and resveratrol ( an anti-aging chemical)

 

This cookbook lists 10 simple recipes using Peanuts, which pales in comparison with the genius George Carver’s 109 recipes using Peanuts. The following recipes are listed in this cookbook:

1.:     Peanut Podi ( Spicy Peanut powder)

2.:     Peanut butter

3.:     Peanut coconut chutney

4.:     Buddala Pachadi ( Andhra’s Spicy Peanut dip)  

5.:     Peanut butter milkshake  

6.:     Peanut sauce

7.:     Peanut milk 

8.:.    Thai Satay Sauce

9.:     Peanut Sundal (Peanut dry curry)  

10.:   Peanut Chikki ( Peanut brittle) 

And this is for Pavani's JFI- Peanuts, an event started by Indira.

1001 Paruppu Masiyal ( Mashed South Indian Lentil curry)

Click the image to view and print the cookbook. This cookbook lists variations of the following mashed lentil curries.

 0.:  Tuvaram paruppu kadayal

1.:  Paasi paruppu Masiyal

2.:  Mysore paruppu masiyal

3.:  Sprouted mashed dal

4.:  Fresh Lentils

5.:  Paasi Payaru

6.:  Kollu Masiyal

7.:  Kadalai Paruppu masiyal

8.:  Ulundu Masiyal

 Paruppu Kadayal or mashed lentil curries are very popular in western Tamilnadu ( Kongunadu). In other parts of Tamilnadu, they are called as Paruppu Masiyal and are usually served as the first course in a traditional meal. Paruppu masiyal, kulambu and yogurt with rice would be a typical lunch in many Kongunadu households. Lentils cook fast and the above recipes are idiot proof.  An extra special recipe uses sprouted lentils, which do not require pre soaking and have a sweeter taste than dry lentils. A huge variety of fresh lentils are available in South India, and all can be cooked into Masiyals.

 Plain boiled lentils (usually tuvar dal & Split mung dal) are eaten across the south as Parippu in Kerala and Paruppu in Tamilnadu. These are eaten mixed with hot cooked rice and a bit of ghee, accompanied by a pickle. When flavoured by fried spices, they become the Dali thove of Karnataka, the Pappu of Andhra or the Dal fry of the North India. Urad dal and Rajma ( red kidney beans), not so commonly used in the south India,  are popular in  North India, and are cooked into the delicious Maa Ki Dal and Rajma. Red kidney beans are also a Mexican favourite, and are served as refried beans and Taco fillings. Almost any pea / bean / lentil can be boiled and pureed. In the west, The lentil puree is served mixed with butter / grated cheese accompanied by a salad. For a velvetty puree, mash the lentils and press them through a sieve.

10 Simple Pappu ( Andhra's lentil stews)

Click the image on left to view the cookbook.

This cookbook lists 10 simplified, thick lentil stews from Andhra. For more detailed recipes,  check out the links from fellow bloggers listed below. The following stews are listed in this cookbook:

0.:  Mudda Pappu  

1.:   Pesaru pappu   

2.:   Tomato pappu  

3.:  Mamdikkaya pappu  

4.:  Nimmakkaya Pappu  

5.:  Dosakkaya Pappu   

6.:  Thota koora pappu   

7.:  Chinta chiguru pappu    

8.:   Gongura pappu   

9.:  Beerakkaya pesaru pappu   

And this is my first entry to SRA's legume love affair,. As the turmeric used intensifies the yellow colour of the lentils, this also would be a good fit for Sunshine Moms FIC - Yellow

10 South Indian Lentil Recipes

Click the image on the left to view the cookbook

10 Simple South Indian Lentil Recipes :

All the recipes listed in the One page cookbooks give just the essence of a recipe, without getting into details. They are designed to minimise mistakes and reveal the big picture at a glance. With the overall idea in mind, do take a look at more detailed recipes from fellow bloggers listed below and cook up your own variations.

1.: Paruppu ( Plain boiled lentils) – the simplest dal of them all. Plain tuvar dal/ Mung dal is boiled with a dash of turmeric powder and eaten mixed with hot rice and ghee. This is traditionally eaten at the start of a meal. Most Brahmin kids still grow up on ‘Pappu Mammu’. There are versions which call for spicing up the dal. This curry is so basic, that I’m unable to find any recipe online !

2.: Dali Thoye (Spiced lentil curry)
This is a spiced up Tuvar dal curry much loved in Mangalore / Konkani regions.

3.: Paruppu Podi (Lentil - chili Powder)
Lentils cooked in numerous ways are consumed across South India. This recipe and the next one use roast and ground lentils. Paruppu Podi is just roast tuvar dal ground into a powder with red chilies and salt.

4.: Paruppu Thogayal (Blended lentil curry)
Paruppu Thogayal is just roast tuvar dal ground into a paste with coconut, red chilies and salt. A bit of tamarind paste is also occasionally blended in.

5.: Kosambari (Soaked lentil salad)
Here's a recipe which uses soaked, raw lentils. Mung dal tastes delicious when just soaked in water. Tuvar dal does not. So this is the only recipe where they cannot be used interchangeably.

6.: Nimmakkaya Pappu (Sour lentil curry)
A much loved lentil dish in Andhra, this is just boiled lentils mixed with lemon juice. A variety of vegetables can also be boiled along with the dal giving rise to variations like Dosakkaya Pappu, Mamdikkaya pappu etc.,

7.: Paruppu Rasam (Thin lentil curry)
A thin soupy curry, this is nothing but spiced up lentil water. Some recipes call for a dash of lemon juice mixed in with Paruppu rasam. Contrary to popular belief, a Rasam or Sambar need not always have tamarind or need not always use Sambar powder / Rasam powder for flavouring.

8.: Paruppu Sambar (Sour Lentil curry)
A thick, chunky curry, Paruppu Sambar is just a thicker version of Paruppu Rasam. It took me quite a while to accept the fact that Kulambu and Sambar are just thicker Rasams !

9.:. Paruppu Kootu (Lentil - coconut - cumin curry) When coconut, cumin and chili paste is mixed with boiled tuvar dal, we get the delicious Paruppu Kootu. A variety of boiled vegetables can be aded to this Kootu.

10.: Molagootal ( Mixed lentil curry) When coconut-chili-cumin paste is cooked together with tuvar dal and vegetables and flavoured with coconut oil, we get the Kerala Brahmin special, the Molagootal.

And that goes to Srivalli's MLLA, an event started by Susan.

1001 Simple Pappu ( Andhra's Lentil stew )

Click the image on the left to view the cookbook.
This cookbook lists 1000 simplified lentil stews, the Pappu, cooked in Andhra. Ten bases are combined with ten different additives and ten different flavouring to create a thousand different pappu varieties.  The building blocks are listed below: 

The bases:

The following dals as listed in column 1 are used in most pappu.

0.: Kandi pappu : Tuvar dal is used to cook most pappus

1.: Pesara pappu or mung dal  is the next most commonly used dal.

2.: Misore Pappu : Called Mysore pappu / Masoor dal, this pink lentil is not very commonly used.

3.: Senaga pappu : Bengal gram / chana dal takes longer to cook and is usually presoaked before cooking. This is generally paired with sour spinach ( gongura) to cook the gongura pappu.

4.: Mukkula pappu : A combination of dals can also be used for pappu.

5.: Ulava pappu : Though more famous for Ulava Charu, this earthy dal can also be cooked into a great pappu.

6.: Roast pappu : Roasting dals before cooking imparts a nutty flavour.

7.: Stir fried lentils : Stir frying dals before cooking imparts a nuttier flavour.

8.: Global Pappu A variety of quick cooking lentils are found around the world and all these can be turned into delicious pappu

9.: Combo : Any combination of the above lentils can be used for pappu.

The additives:
A variety of additives are simmered in a sour base to cook up various pappu. Column 2 lists the most commonly used additives in Andhra.

0.:  Plain boiled dal tastes delicious without any additives. Eaten as Mudda Pappu , it is mixed with cooked rice, drizzled with ghee and is accompanied by a pickle.

1.: Raw Mango gives us the famous Mamdikkaya pappu

2.: Tomato is cooked into the Tomato pappu

3.: Spinach : A variety of spinach varieties are cooked into delicious pappu like  Aakukoora  Pappu/ Thota koora pappu  / Gongura pappu  .

4.: Dosakka. The much loved vegetable in Andhra gives us the  Dosakka Pappu.

5.: Tamarind leaves . It is in Andhra we see the use of tender tamarind leaves being cooked into the  Chinta chiguru pappu   

6.:  Red Pumpkin is boiled with dal into the Gummadikaya Pappu

7.:  Ridge gourd  with mung dal gives us Beerakkaya pesaru pappu 

8.: Bottle gourd is cooked into the Sorakkaya Pappu

9.: Fusion. A variety of fresh vegetables / spinach / herbs can all be cooked into delicious pappu. A combination of the above additives can also be used. 

The flavouring:
Pappu is a simple stew and does not need elaborate flavouring. Usually a simple garnish of fried mustard, red chili and curry leaves is sufficient. But a variety of different flavouring techniques are used as listed in Column 2 .

And this is reposted for Suganya's Vegan Ventures and My legume love affair, an event started by Susan.

100 Simple Pappu ( Andhra's Lentil Stews)

This cookbook lists 100 simplified lentil stews, the Pappu, cooked in Andhra. Ten bases are combined with ten different additives and ten different flavouring to create a thousand different pappu varieties.  The building blocks are listed below:  

The base:

The following dals as listed in column 1 are used in most pappu.
0.: Kandi pappu : Tuvar dal is used to cook most pappus

1.: Pesara pappu  or Mung dal is the next most commonly used dal.

2.: Misore Pappu . Called Mysore pappu / Masoor dal, this pink lentil is not very commonly used.

3.: Senaga pappu : Bengal gram / chana dal takes longer to cook and is usually presoaked before cooking. This is generally paired with sour spinach ( gongura) to cook the gongura pappu.

4.: Mukkula pappu : A combination of dals can also be used for pappu.

5.: Ulava pappu : Though more famous for Ulava Charu, this earthy dal can also be cooked into a great pappu.

6.: Roast pappu : Roasting dals before cooking imparts a nutty flavour.

7.: Stir fried lentils : Stir frying dals before cooking imparts a nuttier flavour.

8.: Other lentils : A variety of quick cooking lentils are found around the world and all these can be turned into delicious pappu

9.: Combo : Any combination of the above lentils can be used for pappu.

The additives:
A variety of additives are simmered in a sour base to cook up various pappu. Column 2 lists the most commonly used additives in Andhra.

0.: None :  Plain boiled dal tastes delicious without any additives. Eaten as Mudda Pappu , it is mixed with cooked rice, drizzled with ghee and is accompanied by a pickle.

1.: Raw Mango  gives us the famous Mamdikkaya pappu

2.: Tomato is cooked into the Tomato pappu

3.: Spinach : A variety of spinach varieties are cooked into delicious pappu like  Aakukoora  Pappu/ Thota koora pappu  / Gongura pappu.

4.: Dosakka. The much loved vegetable in Andhra gives us the  Dosakka Pappu.

5.: Tamarind leaves . It is in Andhra we see the use of tender tamarind leaves being cooked into the  Chinta chiguru pappu

6.:  Red Pumpkin is boiled with dal into the Gummadikaya Pappu

7.:  Ridge gourd   with Mung dal gives us Beerakkaya pesaru pappu 

8.: Bottle gourd  is made into the Sorakkaya Pappu

9.: Fusion . A variety of fresh vegetables / spinach / herbs can all be cooked into delicious pappu. A combination of the above additives can also be used.

And this is my second  entry to SRA's legume love affair, continuing the event started by Susan of The Well Seasoned Cook.

1001 Dals

Dal refers to skinned and split pulses (lentils, peas or beans). It also refers to the curries made from cooked pulses. Here, the term is used loosely, to cover all pulses, split or whole. Over 50 types of pulses are cooked in India. These are the main sources of protein for a mostly vegetarian population.

The basic preparation of dal is the same across India. Soak the dal and boil it with a pinch of turmeric. Add flavouring and salt and your dal is ready. Dals like tuvar dal , mung dal and masoor dal are thin and so require no soaking. It is primarily for this reason they are among the most cooked dals. The larger the dal is, the more it needs to soak. Chick peas and Rajma (Kidney beans) need the longest soaking time among dals.

Each region has its own favourite dal. The quick cooking tuvar dal and mung dal are very popular in the south. In Tamilnadu, just plain, unflavoured, boiled tuvar dal is eaten mixed with cooked rice and ghee. Tuvar dal is also cooked into stews like sambar and paruppu kootu.

Tuvar dal is boiled with a variety of vegetables and eaten as the Pappu in Andhra. Change vegetables and you have a whole variety of typical Andhra dals like Nimmakkaya pappu, Dosakkaya pappu, Mamdikkaya pappu etc.,

In Maharashtra, the dal is cooked with kokum / tamarind and is served as the Amti ( Nupur’s version uses buttermilk instead of Kokkum).

Tuvar - ni -dal, made from boiled and spiced Tuvar dal is the most popular dal dish in Gujarat.

Urad dal and chick peas dominate Punjabi cuisine where they are cooked into Maa ki daal or Chole.

Uttaranchal has several innovative ways to cook dals. It is here you'll find dals being roast and ground before being cooked into Chainsooo or bhatwani. It is here you'll see dals soaked and ground up to a coarse paste and then cooked into phanoo.

In the kitchens of the Nawabs in Lucknow, the humble dal was cooked with expensive spices and nuts into Shahi dal and Sultani dal.

The pairing of pulses and grains is India's gift to the culinary world. Something magical happens when dals are paired with rice or rotis - simple dishes turn into comfort foods and leave a warm glow in your heart.

If you have an interesting dal recipe, or notice a bloomer, please leave a comment.