Vegetable Khichdi| Mixed Vegetable Toor Dal Khichdi

Vegetable Khichdi is a very flavourful rice dish, one that is supremely comforting and satisfying. It is just the perfect thing for the chilly winter days we are having right now. It is not very difficult to put together, and makes for an excellent choice for lunch or dinner.

In today’s post, I am going to share with you all the way I make Vegetable Khichdi at home.

Vegetable Khichdi or Mixed Vegetable Toor Dal Khichdi

What goes into my Vegetable Khichdi or Mixed Vegetable Toor Dal Khichdi

Rice, toor dal and vegetables are the major components of this khichdi. I prefer using Sona Masoori or Basmati rice in this dish, but other varieties can be used too. I use vegetables like tomato, onion, beans, carrot, capsicum and green peas.

A mix of garam masala and chana masala add flavour to this khichdi, as does the jaggery, lemon juice and kasoori methi I add to it. I use home-made garam masala and chana masala.

The khichdi is tempered at the very end, with crushed garlic added to the regular suspects like mustard, cumin and asafoetida. The fried garlic takes the flavour (and fragrance) quotient of the khichdi high, high up!

Other khichdi recipes on the blog

I absolutely love such delicious khichdi, and have several recipes on my blog already. You guys should check out this Moong Dal Khichdi With Kale, this Gujarati Vaghareli Khichdi, and this Broccoli & Baby Corn Khichdi. If you have any khichdi left over, you must definitely try out this delicious Buttermilk Khichdi!

On that note, my fellow food blogger Sujata Ji’s Bengali Sabur Khichdi sounds super interesting – can’t wait to try it out!

How to make Vegetable Khichdi or Mixed Vegetable Toor Dal Khichdi

Here’s how I make the khichdi.

Do not get intimidated by the seemingly long list of ingredients or the lengthy proceedure. The steps are fairly easy to follow, I assure you.

Ingredients (serves 4):

1. 3/4 cup rice

2. 1/4 cup toor dal

3. 1 medium-sized onion

4. 2 green chillies

5. A 1-inch piece of ginger

6. 7-8 beans

7. 1 medium-sized carrot

8. A big handful of green peas

9. 1 small capsicum

10. 1 medium-sized tomato

11. 5-6 cloves of garlic

12. 1/2 tablespoon + 1/2 tablespoon oil

13. Salt to taste

14. 1/2 teaspoon turmeric powder

15. Red chilli powder to taste

16. 1/4 teaspoon garam masala

17. 1/2 teaspoon chana masala

18. 3/4 tablespoon jaggery powder

19. Juice of 1/2 lemon or to taste

20. 3/4 tablespoon kasoori methi

21. 1 tablespoon finely chopped fresh coriander

22. 1 tablespoon ghee

23. 3/4 teaspoon mustard seeds

24. 3/4 teaspoon cumin seeds

25. 2 pinches of asafoetida

26. 2 dry red chillies

Method:

Top left, centre and right: Steps 1, 2 and 3, Bottom left, centre and right: Steps 4, 5 and 6

1. Wash the rice thoroughly under running water. Drain out all the water. Take the washed and drained rice in a wide vessel and add in 2-1/2 cups of water. Place the vessel in a pressure cooker. Allow 4 whistles on high flame. Let the pressure release naturally.

2. Similarly, wash the toor dal thoroughly. Drain out the water and place in a wide vessel. Add in just enough water to cover the toor dal fully. Place the vessel in a pressure cooker. Allow 6-7 whistles on high flame for the toor dal to cook well. Let the pressure release naturally.

3. Peel the onion and chop finely. Peel the ginger and chop finely too. Slit the green chillies length-wise. Keep aside.

4. Next, prep the vegetables that will go into the khichdi. Peel the carrot and chop into small cubes. Remove strings from the beans and chop finely. Get the green peas ready. Remove the core and seeds from the capsicum, and chop finely. Take the carrot, beans, green peas and capsicum in a wide vessel. Add in about 2 tablespoons of water and place the vessel in a pressure cooker. Allow 2 whistles on high flame. Let the pressure release naturally.

5. Chop the tomato finely. Keep aside.

6. Peel the garlic cloves. Crush them roughly, using a mortar and pestle. Keep aside.

Top left and centre: Step 7, Top right: Step 8, Bottom left and centre: Step 9, Bottom right: Step 10

7. When the pressure from the cooker has completely gone down, get the cooked rice, toor dal and vegetables out. Mash the cooked toor dal roughly and keep aside.

8. Heat 1/2 tablespoon oil in a heavy-bottomed pan. Add in the chopped onion. Turn the flame down to medium. Saute on medium flame for about 2 minutes or till the onion starts browning.

9. At this stage, add the chopped tomato to the pan, along with the finely chopped ginger, slit green chillies, a bit of salt and a little water. Cook on medium flame for 3-4 minutes or till the tomatoes turn mushy.

10. Add in the cooked vegetables, along with the water they were cooked in. Continue to keep the flame at medium.

Top left and right: Step 11, Below top right: Step 12, Bottom right: Step 13, Bottom left: Step 14

11. Almost immediately, add in the cooked toor dal and rice, along with about 3/4 cup of water to adjust the consistency of the khichdi. Mix well.

12. Add in salt and red chilli powder to taste, as well as the turmeric powder.

13. Add in the garam masala, chana masala and jaggery powder. Mix well.

14. Cook everything on medium flame for about 5 minutes. Stir intermittently. If the mixture gets too thick, you can add in a little more water. Switch off gas when the mixture has thickened up, but is still on the runnier side – remember that it will thicken up more on cooling.

Top left and right: Steps 15 and 16, Bottom left and right: Steps 17 and 18

15. Add in the lemon juice.

16. Crush the kasoori methi roughly between the palms of your hands. Add this to the pan.

17. Add in the finely chopped coriander. Mix well.

18. Lastly, prepare the tempering for the khichdi. Heat the remaining 1/2 tablespoon oil and the ghee together in a small tempering pan. Add in the mustard seeds and allow them to sputter. Now, add in the asafoetida, cumin seeds, dry red chillies and the crushed garlic. Turn the flame down to low-medium. Let the garlic cook and brown, a few seconds. Take care not to let the ingredients burn. When the garlic is cooked, switch off gas and add this tempering to the khichdi in the other pan. Mix well. Your Vegetable Khichdi is ready. Keep the pan covered for 7-10 minutes, then it is ready to serve. Serve it hot with raita of your choice.

Tips & Tricks

1. Vegetables like carrot, green peas, beans and capsicum go best in this khichdi. I prefer sticking to these vegetables only. You can increase the quantity of vegetables too, if you so prefer.

2. Make sure the toor dal is well cooked and soft, before using it in making the Vegetable Khichdi.

3. Adjust the amount of water you use, depending upon the consistency of the Vegetable Khichdi you require.

4. Amchoor powder can be used in place of the lemon juice.

5. I have used Sona Masoori rice here. Basmati rice goes well in this khichdi too.

6. Adjust the amount of chana masala and garam masala as per personal taste preferences.

7. Do not skip the jaggery. It does not make the Vegetable Khichdi overly sweet, but balances the other flavours beautifully.

8. You may skip the onion and garlic if you do not prefer using them. Personally, though, I would highly recommend using the garlic. The fried garlic in the tempering elevates the taste of the Vegetable Khichdi to a whole new level.

9. Make sure the ingredients in the tempering do not burn. At the same time, it is important that the garlic is well cooked and browned – if it stays raw, it will adversely impact the taste of the khichdi.

10. Stop cooking the Vegetable Khichdi when it is still runny. It thickens up quite a bit with time.

11. I have used a mix of oil and ghee in the tempering, here. You may use only oil or ghee instead.

12. I cook the rice, vegetables and toor dal separately because each of these have different cooking times. I’m not happy with the taste and texture of pressure-cooker khichdi where everything is cooked together.

13. The above recipe is completely vegetarian, but not vegan (plant-based) due to the use of ghee. If you plan to prepare a vegan version, skip the ghee and use only oil instead. Personally for me, though, the ghee is a must.

14. If you want to make a gluten-free version of this recipe, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour, and are therefore best avoided when following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely use it.

Did you like this recipe? Do tell me, in your comments!

Menthi Koora Pappu| Andhra Methi Dal

Menthi Koora Pappu refers to lentils cooked with fenugreek leaves, the Andhra Pradesh way. This is a simple dish, with minimal use of spice powders, but one that manages to be absolutely delicious. The real flavours of the lentils and fenugreek shine through, just the way they are supposed to. With some hot rice and a drizzle of ghee, this Methi Koora Pappu or Andhra-style Methi Dal makes for a blissful meal.

Today, I will be sharing with you all the recipe for Menthi Koora Pappu, the way we make it at home. Winter is here, and we get some gorgeous in-season methi now – just perfect to try out this recipe. 🙂

Delicious Menthi Koora Pappu or Andhra-style Methi Dal

What goes into Menthi Koora Pappu

I learnt basic Andhra-style cooking from neighbours of mine, years ago. Apart from Tomato Pappu and Mamidikaya Pappu, I gathered the recipe for Menthi Koora Pappu from these neighbours too. I continue to make it the same way, all these years later.

Fenugreek greens or methi leaves are the major ingredient in this recipe, cooked with toor dal. Onion and tomato are also added in, to balance out the bitterness of the methi. There are no masalas used here, other than the usual salt, red chilli powder and turmeric, with a little jaggery to make the dish more flavourful. Crushed garlic is added to the tempering, which makes the dal extremely delicious.

Speaking of recipes from Andhra Pradesh, this Pachi Pulusu or no-cook rasam from Sasmita’s blog First Timer Cook has been on my must-try list for quite some time now. It sounds super interesting and delicious!

Menthi Koora Pappu recipe

Here is how to go about it.

Ingredients (serves 4):

1. 1 cup toor dal

2. A small gooseberry-sized piece of tamarind

3. A small bunch of fenugreek (methi) greens, about 1 cup when finely chopped

4. 1 medium-sized onion

5. 1 large tomato

6. 5-6 cloves of garlic

7. 3/4 tablespoon+ 1 tablespoon oil

8. Salt to taste

9. 1/2 teaspoon turmeric powder

10. Red chilli powder to taste

11. 3/4 tablespoon jaggery powder or to taste

12. 3/4 teaspoon mustard seeds

13. 2 pinches of asafoetida

14. 3/4 teaspoon cumin seeds

15. 2 dry red chillies

Method:

Top left: Step 1, Top right and below: Step 2, Bottom right: Step 3, Bottom left: Step 4

1. Soak the tamarind in some boiling water for about 15 minutes, for it to soften. Let it cool down enough to handle.

2. Wash the toor dal thoroughly. Drain out all the water from it, then transfer to a wide vessel. Add in enough fresh water to cover the toor dal completely. Place the vessel in the pressure cooker. Allow 7-8 whistles on high flame or till the dal is completely cooked. Let the pressure release naturally.

3. Peel the garlic cloves. Crush them roughly, using a mortar and pestle. Keep aside.

4. Wash the methi greens well, to remove all traces of mud from them. Chop them finely. Peel the onion and chop finely. Chop the tomato finely too. Keep aside.

Top left: Step 5, Top centre and right: Step 6, Bottom left: Step 7, Bottom centre and right: Step 8

5. When the soaked tamarind has cooled down, extract all the juice from it. Add in a little more water to help with the extraction, if required. Keep aside.

6. When the pressure from the cooker has gone down completely, get the cooked toor dal out. Mash it well. Keep ready.

7. Now, we will start preparing the Methi Koora Pappu. Heat 3/4 tablespoon oil in a heavy-bottomed pan and add in the finely chopped onion. Turn the flame down to medium. Saute on medium flame for about 2 minutes or till the onion begins to brown.

8. At this stage, add in the chopped methi greens. Saute on medium flame for about 3 minutes or till the greens are cooked through. Stir intermittently. If needed, sprinkle some water.

Top left, centre and right: Steps 9, 10 and 11, Bottom left and centre: Step 12, Bottom right: Step 13

9. Add in the chopped tomatoes at this stage, along with some salt and a little water. Cook on medium flame for about 2 minutes or till the tomatoes turn mushy.

10. Continuing to keep the flame medium, add red chilli powder and turmeric powder.

11. Also add in the cooked toor dal, followed by 3/4 cup of water or as needed to adjust consistency. Mix well. Taste and adjust salt.

12. Almost immediately, add in the tamarind extract and jaggery powder. Mix. Cook on medium flame for 3-4 minutes or till the raw smell of the tamarind has completely gone away and the mixture thickens up. Switch off gas when the mixture has thickened but is still a bit runny – it will thicken up further with time.

13. Lastly, we will prepare the tempering for the Menthi Koora Pappu. Heat the remaining 1 tablespoon oil in a tempering pan. Add in the mustard seeds, and allow them to sputter. Now, add in the cumin seeds, asafoetida, dry red chillies and crushed garlic. Turn the flame down to medium. Let the ingredients stay in the hot oil for a minute or so, so that the garlic is cooked. Ensure that the ingredients do not burn. Add the tempering to the lentil mixture and mix well. Cover and let rest for about 10 minutes, then your Menthi Koora Pappu is ready to serve. Serve it with hot rice, along with some ghee.

Tips & Tricks

1. You can use moong dal or a mixture of moong dal and toor dal to prepare this dish. I prefer using toor dal alone.

2. Adjust the quantity of red chilli powder, jaggery powder and tamarind as per personal taste preferences.

3. Make sure the lentils are thoroughly cooked, before using them in the dish.

4. Make sure the garlic cloves in the tempering are completely cooked. If they stay raw, it might affect the taste of the Menthi Koora Pappu adversely.

5. Don’t forget to keep the Menthi Koora Pappu covered for some time after adding in the tempering. This will help infuse the flavours of the tempering into the dal.

6. Adjust the quantity of water you use, depending upon the consistency of the dal you require. Ideally, Menthi Koora Pappu should be thick, but not overly so, definitely not watery.

7. You may add some curry leaves, green chillies and/or fresh coriander to the dal. I usually do not.

8. Remember to switch off gas when the Menthi Koora Pappu is still slightly runny. It will thicken up more as it cools.

9. You can use ghee to prepare the tempering, instead of the oil I have used here.

10. Skip the onion and garlic, if you do not prefer using them.

11. Skip the jaggery if you don’t prefer using it, but it is highly recommended to add it in. The jaggery does not make the pappu too sweet, but helps in balancing out the other flavours beautifully.

12. This is a completely vegetarian recipe, one that is vegan (plant-based) as well. If you want to make it gluten-free, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour, and should be avoided when following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely go ahead and use it.

Did you like this recipe? Do tell me, in your comments!

Mexican Chaat| Nachos Chaat

Nachos Chaat is a fusion of Indian and Mexican cuisine, and an extremely delicious one at that.  I am a huge chaat fan, as you all probably already know, and love converting anything and everything into chaat. 😊 My latest was this one, made using nachos and assorted Indian and Mexican ingredients. It was a big hit with the extended family.

This Nachos Chaat (you could call it Mexican Chaat, too) is simple to put together. The ingredients can be prepped in advance and the chaat assembled just before serving, which makes it perfect for holiday parties and other get-togethers. Do try it out!

You might also want to check out the other Mexican recipes on my blog – Easy Cheesy Nachos| Loaded Veggie Burrito| Elotes or Mexican Street-Style Corn| Indian-Style Vegetable Quesadilla| Mexican Chilli Chocolate Ice Cream| Frijoles Charros or Mexican Bean Soup


What goes into this Mexican Chaat

Nachos forms the base of this chaat.

Cooked rajma beans, sweet corn kernels, onion, capsicum, slices of black olives and sour cream also go into this chaat – elements that are quintessentially used in many Mexican dishes.

The Indian touch is provided by chopped cucumber and coriander, fine sev (which is also called ‘nylon sev‘ or ‘zero number sev’), roasted cumin powder, black salt, as well as the sweet and spicy chutneys that are commonly used in chaats.

Check the ‘Tips and Tricks’ section of this post for details on the various ingredients used here.

How to make Mexican Chaat

Here is how I made it.

Ingredients (serves 2):

1. 150 grams nachos

2. 1/4 cup dried rajma beans

3. 1/4 cup sweet corn kernels

4. 1 small onion

5. 1/2 of a medium-sized capsicum

6. 1/2 of a medium-sized cucumber

7. 2 tablespoons pitted and sliced black olives

8. 1 tablespoon finely chopped fresh coriander

9. Sour cream, as needed

10. Spicy green chutney, as needed

11. Sweet-sour tamarind chutney, as needed

12. Fine sev, as needed

13. Roasted cumin powder, as needed

14. Black salt, as needed

Method:

Bottom left: Step 1, Top right: Step 2, Top left: Step 3, Bottom right: Step 4 and 5

1. Soak the dried rajma beans in enough water for 8-10 hours or overnight. When they are done soaking, drain out all the water from them.

2. Transfer the soaked and drained rajma beans to a wide vessel. Add in enough fresh water to cover the beans completely. Place the vessel in a pressure cooker. Pressure cook on high flame for 5-6 whistles or till the beans are thoroughly cooked but not overly mushy. Let the pressure release naturally.

3. In the meantime, steam the sweet corn kernels till done. Transfer to a plate and allow them to cool down completely.

4. When the pressure from the cooker has completely gone down, get the cooked rajma beans out. Drain out the water from them and reserve for future use. Transfer the cooked rajma beans to a plate and allow them to cool down completely.

5. Chop the cucumber, capsicum and onion finely. Assemble the rest of the ingredients and keep them ready.

6. Once the cooked ingredients have completely cooled down, we will begin assembling the Mexican Chaat. Arrange the nachos on a large platter. Spread out the cooked rajma beans, sweet corn, onion, capsicum, cucumber and sliced olives evenly over the nachos. Place dollops of the sour cream evenly over this, then drizzle the sweet-sour tamarind chutney and the spicy green chutney. Spread the fine sev evenly on top of this, then sprinkle some roasted cumin powder and black salt. Your Mexican Chaat platter is now ready to serve. Serve immediately.

Tips & Tricks

1. I have used store-bought nachos here, but you may make your own at home if you so prefer. I have used Tikka Masala-flavoured nachos from Cornitos, here.

2. Make sure all the cooked ingredients have cooled down to room temperature before beginning to assemble the chaat.

3. Make sure the rajma beans are well cooked. They should not be overly mushy. Different types of rajma beans take different times to cook through. Here, I have used Kashmiri rajma.

4. I have used sour cream from Amul here. The fine sev is store-bought, from a brand called Garden.

5. The Tikka Masala nachos I used were salty, so I did not use any salt in the toppings. If required, add some salt to the chaat toppings you are using.

6. I have used a vegetable steamer to steam the sweet corn kernels. You can even cook them in boiling water or in a pressure cooker.

7. Do not discard the water used in cooking the rajma beans as it is filled with nutrients. It can be used in gravy-based curries, soups, etc.

8. I have used home-made sweet-sour tamarind chutney and spicy green chutney.

9. Serve this Mexican Chaat immediately after assembling it. Not doing so might make the nachos soggy.

10. Adjust the quantity of sev, sweet chutney, sour cream, spicy green chutney, roasted cumin powder and black salt as per personal taste preferences.

11. If you are preparing the Mexican Chaat for a party or get-together, you can prep the ingredients in advance and keep them ready, then assemble the dish just before serving.

12. To make the roasted cumin powder – dry roast a couple of tablespoons of cumin in a pan, on medium flame, till it becomes nice and fragrant. Take care to ensure that it does not burn. Allow the roasted cumin to cool down completely, then grind to a coarse powder. I make small quantities of this powder, store in a dry and air-tight bottle, and use as needed.

13. Black salt aka kala namak gives a unique flavour and fragrance to chaats, and I highly recommend not skipping it.

Did you like this recipe? Do tell me in your comments!

Pasi Paruppu Sambar|Tiffin Sambar With Moong Dal

Pasi Paruppu Sambar is a variation of the sambar that is regularly made in Tamilian households. While the regular sambar is usually made with toor dal, this version is made using moong dal (‘pasi paruppu‘ in Tamil). It tastes absolutely delicious, and makes for a great accompaniment with ‘tiffin’ dishes like idlis, dosas, vada and pongal. It can also be served with plain rice, but we especially love it with our tiffin.

In today’s post, I am sharing with you all the way we make Pasi Paruppu Sambar at home.

Pasi Paruppu Sambar or Tiffin Sambar With Moong Dal

A closer look at Pasi Paruppu Sambar

As stated above, moong dal is the major component of this sambar. All the other ingredients used in a regular sambar go in as well – vegetables, tamarind extract, sambar powder, curry leaves, coriander and the likes. You can use any vegetables of your preference.

Along with home-made sambar powder, we also use some jaggery in this sambar, which makes it all the more delicious.

This Pasi Paruppu Sambar is an easier and faster version of the regular sambar. Moong dal cooks faster than the toor dal used in regular sambar, due to which making this Pasi Paruppu Sambar is quicker. Speaking of sambar, I am loving my fellow food blogger Priya Vijaykrishnan’s recipe for Potato & Capsicum Sambarsounds so delicious I can’t wait to try it out!

How to make Pasi Paruppu Sambar

Here is how to go about it.

Ingredients (serves 4-6):

1. 3/4 cup moong dal

2. A lemon-sized ball of tamarind

3. 1 medium-sized onion

4. 1 medium-sized carrot

5. 10-12 beans

6. 2 medium-sized tomatoes

7. 3/4 tablespoon oil

8. 1 teaspoon mustard seeds

9. 2 pinches of asafoetida

10. 1 sprig curry leaves

11. 2 pinches of fenugreek seeds

13. Salt to taste

14. 1/2 teaspoon turmeric powder

15. About 3 tablespoons sambar powder or to taste

16. Red chilli powder to taste (optional)

17. 1 tablespoon jaggery powder (optional)

18. 1 tablespoon finely chopped coriander

Method:

Top left, centre and right: Steps 1, 2 and 3, Bottom left, centre and right: Steps 4, 5 and 6

1. Wash the moong dal thoroughly under running water. Drain out all the water from it, then transfer to a wide vessel. Add in enough fresh water to cover the moong dal completely.

2. Place the vessel in a pressure cooker. Pressure cook on high flame for 4-5 whistles or till the dal is well cooked and soft. Let the pressure release naturally.

3. Soak the tamarind in a little boiling water for 15-20 minutes, for it to soften. Let it cool down completely.

4. Peel the onion and chop finely. Peel the carrot and chop into large pieces. Remove strings from the beans and chop into large pieces. Keep ready.

5. Chop the tomatoes finely. Keep ready.

6. When the tamarind has cooled down completely, extract all the juice from it. Use some more water to help with the process of extraction, if needed. Keep ready.

Top left: Step 7, Top right and centre left: Step 8, Centre right: Step 9, Bottom left and right: Steps 10 and 11

7. Take the chopped carrot and beans in a wide vessel and add in about 2 tablespoons of water. Place the vessel in a pressure cooker. Allow 2 whistles on high flame. Let the pressure release naturally.

8. When the pressure from the cooker has completely gone down, get the cooked moong dal out. Mash it well and keep it ready. Similarly, get the cooked vegetables out and keep them ready – do not discard the water they were cooked in, if any remains.

9. Now, we will start making the Pasi Paruppu Sambar. Heat the oil in a heavy-bottomed pan. Add in the mustard seeds and allow them to sputter. Then, add in the asafoetida, curry leaves and fenugreek seeds. Allow them to stay in for a few seconds.

10. Add the chopped onion to the pan. Turn the flame down to medium. Saute on medium flame for 2-3 minutes or till the onions start browning.

11. Now, add the chopped tomato to the pan, along with a little salt and water. Cook on medium flame for about 2 minutes or till the tomatoes turn mushy.

Top left: The tomatoes have turned mushy (Step 11), Bottom left and topmost right: Step 12, Right centre and right bottom: Steps 13 and 14

12. At this stage, add in the turmeric powder and the tamarind extract. Mix well, then cook on medium flame for 2 minutes.

13. Add the cooked vegetables to the pan, along with the water they were cooked in. Cook for 2 minutes on medium flame or till the raw smell of the tamarind has gone completely.

14. Now, add the cooked and mashed moong dal to the pan. Also add in 1 cup of water or as needed to adjust consistency.

Top left and right: Step 15, Bottom left: Step 16, Bottom right: Step 17

15. Add in sambar powder, salt to taste, red chilli powder (if using) and jaggery powder (if using). Mix well.

16. Let the mixture cook on medium flame for 4-5 minutes or till everything is well integrated together. Stir intermittently. Switch off gas when the mixture has thickened but is still quite runny. It will thicken up further with time.

17. Mix in the finely chopped coriander. Your Pasi Paruppu Sambar is ready. Serve it hot with idlis, dosas or rice.

Tips & Tricks

1. Adjust the quantity of water depending upon the consistency of the sambar you require. We prefer it thicker than the regular sambar, not too runny but not overly thick either.

2. Remember to switch off the gas when the sambar is still on the runnier side. It thickens up further with time.

3. You can use any veggies of your choice. Here, I have used the vegetables I had at home. You can steam the vegetables in a steamer instead of pressure-cooking them the way I have.

4. Adding the jaggery powder is purely optional. I prefer using it as my family prefers it that way.

5. The home-made sambar powder we use is moderately spicy. So, I usually add a dash of red chilli powder to my sambar too. If the sambar powder you are using is spicy, you can skip the red chilli powder completely.

6. Make sure all seeds and impurities are removed from the tamarind extract, before adding it to the pan.

7. This is a completely vegetarian recipe, one that is vegan as well. It is perfectly suited to those following a plant-based diet.

8. To make this sambar gluten-free, skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour to a lesser or greater extent and are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you could definitely use it.

9. This Pasi Paruppu Sambar tastes best with a generous amount of tomatoes. So, do not reduce the quantity of tomatoes used here.

Did you like this recipe? Do tell me, in your comments!

Mamidikaya Pappu| Andhra Raw Mango Dal

Mamidikaya Pappu refers to the Andhra style of cooking lentils with raw mango, a lip-smackingly delicious confection that is usually served with piping hot rice. It makes for a hugely comforting meal, especially when drizzled with ghee, one that everyone at my place thoroughly enjoys. In today’s post, I am going to share with you all the way we make Mamidikaya Pappu.

Raw mangoes are not in season at the moment but, this year, I’m surprised to see them being sold in large numbers at several vegetable stores (in November-December, in winter!). I gave in and bought one on our last veggie shopping expedition, and it went on to find its way into this Mamidikaya Pappu.

Delectable Mamidikaya Pappu or Andhra-style Raw Mango Dal

Dals Of India

India has a rich legacy of dal varieties – there are hundreds of traditional and contemporary versions from different parts of the country. I grew up with Tamilnadu-style sambar, an everyday fixture on our dining table. The Gujarati Khatti Meethi Dal, Dal Dhokli, Maharashtrian Amti and Dal Fry were weekly indulgences. Our Andhra neighbours made sure we were well acquainted with dals from their home state, like the flavourful Tomato Pappu and Mamidikaya Pappu (this recipe comes from them, actually!).

Years later, after I started blogging and writing about food, I became more acutely aware of foods from different parts of India, dals included. Dal Makhani, Dal Palak, Dal Moradabadi, Hyderabadi Khatti Dal and Udupi Sambar became part of our family meals. I even went on to try out some unique dals like the Sri Lankan Dhal Curry and this Kaffir Lime Dal Tadka.

There are still many, many variations of dal I haven’t tried yet. All in due time..

How to make Mamidikaya Pappu

Mamidikaya Pappu is a simple thing to prepare and takes very little time to put together. Here’s how we make it.

Ingredients (serves 4):

1. 1 cup toor dal

2. 1 medium-sized raw mango

3. 2 green chillies or as per taste

4. 1 sprig curry leaves

5. Salt to taste

6. 1/2 teaspoon turmeric powder

7. Red chilli powder to taste

8. 3/4 tablespoon jaggery powder or to taste

9. 3/4 tablespoon oil

10. 3/4 teaspoon mustard seeds

11. 3/4 teaspoon cumin seeds

12. 2 pinches of asafoetida

13. 2 dry red chillies

14. 1 tablespoon finely chopped coriander

Method:

Top left and right: Steps 1 and 2, Bottom left: Step 3, Above bottom right and bottom right: Step 4

1. Wash the toor dal thoroughly under running water. Drain out all the water. Transfer the washed and drained toor dal to a wide vessel.

2. Place the vessel in a pressure cooker, and place on high flame. Pressure cook on high flame for 7-8 whistles or till the dal is soft. Allow the pressure to release naturally.

3. In the meantime, peel the raw mango. Chop the flesh into large cubes. Discard the seed. Keep the curry leaves ready. Slit the green chillies length-wise.

4. When the pressure from the cooker has completely gone down, get the cooked toor dal out. Mash the lentils thoroughly. Keep aside.

Top left and centre: Step 5, Top right: Step 6, Bottom left, centre and right: Steps 7, 8 and 9

5. Take the raw mango cubes in a heavy-bottomed pan, and place on high flame. Add in a little water and salt, along with the turmeric powder, slit green chillies and curry leaves. When the pan heats up, turn the flame down to medium. Cook covered on medium flame for 3-4 minutes or till the raw mango pieces are soft.

6. At this stage, add the cooked toor dal to the pan. Continue to keep the flame at medium.

7. Still keeping the flame at medium, add in salt to taste, red chilli powder and jaggery powder. Mix well. Continue to cook on medium flame for 4-5 minutes or till the mixture thickens. If the mixture is too thick, add in some water to adjust the consistency. Switch off gas when the mixture has thickened up, but is still on the runnier side. Remember that it will thicken up further with time.

8. Now, we will prepare the tempering for the dish. Heat the oil in a small tempering pan. Add in the mustard seeds and allow them to sputter. Add in the cumin seeds, asafoetida and dry red chillies. Let these ingredients stay in for a few seconds, taking care to ensure that they do not burn. Add this tempering to the mango dal we prepared. Mix well.

9. Mix in the finely chopped coriander. The Mamidikaya Pappu is ready. Serve with hot rice.

Tips & Tricks

1. Use a raw mango that is moderately sour like a Totapuri.

2. If the raw mango is not sour enough, a souring agent like lemon juice or tamarind extract can be used.

3. Adjust the quantity of jaggery powder depending upon personal taste preferences. I would not recommend skipping the jaggery – it rounds off the sourness of the raw mango beautifully.

4. Make sure the toor dal is well cooked and soft before adding it to the pan.

5. I prefer keeping the tempering for this dal simple. If you so prefer, you could use garlic in the tempering too.

6. Adjust the quantity of water you use depending upon the consistency of the dal you require.

7. The above recipe is completely vegetarian and vegan, suited to those following a gluten-free diet. It is a no-onion no-garlic recipe too.

8. I have used oil for the tempering, here. You could use ghee instead, too.

9. If you want to make this dish gluten-free, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour to a lesser or greater extent and are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely go ahead and use it.

10. Some families pressure cook the raw mango along with the toor dal, but I don’t prefer it that way.

Did you like this recipe? Do tell me, in your comments!