Paruppu poli, a delicious and soft flatbread stuffed with sweet filling made from chana dal, jaggery and flavored with cardamom powder. Though poli has many varieties, this paruppu poli is the traditional one that has been made for many festive occasions all over the India. 

I love this paruppu poli more than any other varieties. And whenever i make paruppu pooranam for kozhukattai or susiyam, i reserve some to make this delicious poli on the next day ! 

Outer layer for the poli

In this recipe, i have used equal amount of maida and wheat flour for the outer dough. It gives soft yet not chewable poli. If maida is only used for the outer dough, it needs a lot of oil for soft texture instead of chewable texture.

So in order to reduce the oil and still achieve the softer texture, i have used the both flours. But it's really up to you and make it with whatever the flour you prefer. 

Cooking the poli

To cook the poli, i highly recommend to use ghee. It gives such a aromatic flavor to the poli. This is one of the recipes that taste is directly proportional to the amount of the ghee used ! More  ghee, more delicious! So be generous in drizzling the ghee :-)

Storing the poli.

Once the poli is completely cooled, you can store this in air tight container and it stays well for a 2 days at room temperature! For longer storage, put it in refrigerator. While serving, gently warm it in the hot tava ! It's as good as freshly made. 

How to make Paruppu Poli | Poli Recipe

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 8 
Recipe Category: Sweet | Recipe Cuisine: Indian
Paruppu Poli,Poli recipe,Homemade Paruppu Poli Paruppu poli, a delicious and soft flatbread stuffed with sweet filling made from chana dal, jaggery and flavored with cardamom powder.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Madia - 1/4 cup

Wheat flour/Aata - 1/4 cup

Turmeric powder - 1/8 tsp

Salt - a pinch

Water - as needed

Chana dal pooranam - 1/2 cup

Procedure

First let's prepare the dough, take the all purpose flour/ madia and wheat flour / aata in a bowl along with a pinch of salt and turmeric powder. Mix it all well together.

Next add the oil and mix it with the flour well, so that it's well incorporated into the flour. Then add the water little by little and make a soft pilable dough.

Apply some oil on the top and rest for two hours. In the mean time, prepare the stuffing/chana dal pooranam and keep it ready. 

After 2 hours, divide the dough into small pieces(a little small size as of the inner stuffing). Roll them into small balls. Take a dough and flatten it with hand as small circle.

Place a stuffing on it and gather the dough from the sides and cover the stuffing as shown below. Keep the sealed side down and flatten the dough with your fingers. 

Next you can use your hand to stretch the dough or like me you can use the rolling pin and roll into small circle.

Heat the tava/pan , apply a little bit of ghee and add the rolled poli and drizzle some more ghee on the sides and top of the poli & cook until it has brown spots on both sides.

That's it. Tasty and soft paruppu poli is ready.

Related : How to make Sweet Boondi

Notes:

• Adding turmeric powder gives that authentic yellow color to the poli.
• You can store this in refrigerator for upto 5 days.

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Kadalai Paruppu Pooranam, a delicious stuffing made from the chana dal, jaggery,coconut and flavored with cardamom which is used for many Indian Sweets like sushiyam, kozhukattai and poli.

I love this stuffing for kozhukattai and poli more than any other fillings. It tastes so awesome with exotic flavor and taste.  

For this recipe, i have used an equal amount of chana dal and jaggery which is sweet enough for our family. But if you really want more sweetness in your pooranam, then you can add more jaggery as per your liking.

Also, the color of the pooranam depends on the color of the jaggery. Use dark colored jaggery for bright looking stuffing. You may notice the color difference in the final pictures and the step by step pictures of pooranam in this post that's because i have taken the photos on different days and also the jaggery that i used are also different. 

I know this is the odd time of the year to post this recipe but I have had this post on my drafts for a while, finally today I got some time to edit the post so i'm sharing this today :-)

Now let's check out on how to make kadalai paruppu pooranam.

Kadalai Paruppu Pooranam | Chana Dal Poornam

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Sweet | Recipe Cuisine: Indian
Kadalai Paruppu Pooranam, Chana Dal Poornam, Kozhukattai Pooranam,Poli Pooranam,Susiyam pooranam Kadalai Paruppu Pooranam, a delicious stuffing made from the chana dal, jaggery,coconut and flavored with cardamom which is used for many Indian Sweets like sushiyam, kozhukattai and poli.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Channa Dal - 1/2 cup

Jaggery - 1/2 cup

Cardamom - 2 nos

Grated Coconut - 3 tbsp

Procedure

Soak the channa dal for 1/2 hr. 

In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.

The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.

Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it aside.

Heat the  wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.

Add the powdered chann dal, mix it well, then add coconut and stir it well.

Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.

That's it, Chana Dal Pooranam is ready.

Related : How to make Munthiri Kothu 

Notes:

• The color of the pooranam varies depends on the color of the jaggery.
• I have used freshly grated coconut but frozen also works fine.
• You can make this stuffing a day before itself and store it in refrigerator.

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Mutton Curry with Chana Dal | Mutton/Lamb Curry | Non Veg Recipe

Mutton Curry with Chana Dal, a traditional curry made from mutton/lamb, chana dal and other veggies. Many may think that mutton with dal is a weird combo, but trust me, this is one of the tastiest curry i have tasted so far. We have been making this curry in our family for generations. My aachi(grandma) was a expert in making this curry and we all quite fond of her mutton curry.
Aachi(grandma) used to cook the mutton in open pot,that was before pressure cooking era. So here in the recipe, i have used pot to cook  the mutton, in that way you can make sure that all the veggies, dal and mutton are cooked perfectly. But if you're in short of time, you can very well cook the mutton alone in pressure cooker to speed up the process .

Mutton Curry with Chana Dal

Preparation Time : 20 mins | Cooking Time : 50 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb/Mutton - 1 lb
Chana Dal - 2 tbsp
Potato - 1
Drumstick -1
Pearl onion - 7
Tomato -1
Ginger Garlic paste - 1 tbsp
Red Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Sesame Oil - 1&1/2 tbsp
Cinnamon stick - 1 inch piece
Cloves - 4 
Cardamom - 2
Salt - to taste
Curry leaves - few
Coriander leaves - few
To grind 
Grated Coconut - 1/3 cup
Fennel Seed - 1/2 tsp

Procedure

Soak the chana dal for 20 mins. Peel the onions, chop the tomato and potato into small cubes,cut the drumstick into 1&1/2 inch pieces & slit them vertically.Heat the kadai with oil, add cinnamon,cloves and cardamom & fry it in oil for 30 secs.Add onions and curry leaves,saute till the onions becomes translucent, then add the cleaned mutton pieces and saute in the oil till the outer surface of mutton pieces changes its color.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomatoes.Add 1 cup of water and cover the kadai with lid and cook it for 10 mins.Then add the chana dal.Add all spices(turmeric,red chili and coriander powder), mix well and cover cook the mutton.Once the mutton is half done, add the potatoes and drumsticks and again cover cook all together.Once mutton and other veggies are cooked well,add salt. Grind the ingredients listed under "To grind" into smooth paste.Add the coconut paste into the curry and mix well & cook till oil separates on the top.That's it,Traditional Mutton Curry is ready. Sprinkle some coriander leaves on top while serve.

Notes:

• Mutton takes minimum 40 mins to cook in open pot.
• Add salt once the mutton is well cooked, otherwise it takes very long time to cook the mutton.
• We like non veg curry as bit spicy,so added 1 tsp of chili powder, if you don't want that much spicy add 3/4 tsp of chili powder.
  

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Keerai Kootu | Spinach dal | Palak Dal | Palak Kootu

Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.For this recipe, you can use whatever the greens you like, here today i have prepared this keerai kootu with spinach.

This keerai kootu is almost similar to the accompaniment served in restaurant along with meals.If you had meals in any restaurant at Tamilnadu, you might knew what i'm talking about.To be honest, I was not a big fan of any accompaniment that served with meals in restaurants, for that fact any meals at all. 

But a few years ago, when we were travelling from Bangalore to Tirunelveli, we stopped for lunch at the restaurant(forgot the name) nearby Thirumangalam toll gate at around 3 PM, we both were extremely hungry, so i too ordered meals on that day, normally i stick with tiffin items in restaurant. But i was glad that i ordered meals on that day, it was so good and particularly i liked this keerai kootu from their full meals.

Later i tried this keerai kootu with what i had remembered from that day and it turned out super delicious and it became a staple accompaniment in our home.Recently i noticed that i didn't post about this, so a few days before i had tried with spinach for the first time and we like it so much and now i'm here with the post.

Keerai Kootu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: accompaniment | Recipe Cuisine: Indian
Keerai Koootu, Spinach Dal, Palak Keerai Kootu, Palak dal, Palak Kootu Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2  cup tightly packed
Moong dal - 1/4 cup
Chana dal - 1 tbsp
Onion (small) - 1/2
Tomato(small)  - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Asafoedita powder - 1/4 tsp
Salt - to taste
Oil - 1/2 tsp
To Temper
Oil - 1/2 tsp
Mustard & urad dal -1/2 tsp
Red chili - 1 

Procedure

In a pressure cooker,add the washed moong dal , asafoedita  powder & water . Then in the small bowl, add chana dal with 1/4 cup of water and place it in the pressure cooker and cook it for three whistle.

Once the pressure is automatically released from the pressure cooker, open it & keep it aside until use. Chop the onions and tomato into small pieces and roughly chop the spinach.Heat a kadai with oil.

Add the onions and saute till it transparent,then add the tomatoes and cook till the tomatoes are soft.

Then add the spinach and saute till it shrinks, then add the spices (turmeric & red chili powder) & salt.

Mash the moong dal with laddle and add into the spinach, then add the chana dal.

Mix it well, if needed add water and bring to boil for few minutes.In the meantime, temper the ingredients listed under "To Temper" & add into the spinach dal and switch off the flame.

That's it , Keerai Kootu is ready to serve.

Related: How to make Spinach Masiyal

Notes:

• Pressure cooking both the dal together works better for me, by the time, moong dal is mashed, the chana was softly cooked yet retain its shape,the way i liked it.
• Instead of pressure cooking chana dal, you can soak it for 1/2 hr and then cook it in kadai for 10 mins before adding spinach.
• If you wish, add few chopped garlic along with onions, sometimes i do and sometimes i don't.
• You can make this with moong dal alone too.
  

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Poom Paruppu | Chana Dal Sundal | Saraswathi Pooja Recipe

Poom Paruppu, an easy sundal recipe that we used to prepare on Saraswathi Pooja/ Ayudha Pooja.I dont know why this sundal got this name, may be because chana dal is so soft like Poo(flower) after it's cooked.

In my native, Ayudha pooja is celebrated grandly by all the shop owners. On that day, they offer this Poom Paruppu and Sakkarai Pongal as prasadam to God and later distribute the prasadam to all the employees of the shop.As  Ayudha pooja will be on coming Monday, i'm wishing you all a very happy pooja day. Now let's see how to make this sundal.

Poom Paruppu

Preparation Time : 2 hrs for soaking | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian Poom Paruppu, Chana Dal Sundal, Poom Paruppu, an easy sundal recipe that we used to prepare on Saraswathi Pooja/ Ayudha Pooja.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Chana Dal - 1/2 cup
Grated Coconut - 11/2 tbsp
Oil - 1 tsp
Mustard & Urad dal - 1/2 tsp each
Red chili - 1 
Curry leaves - few
Salt - to taste

Procedure

Soak chana dal for 2 hrs. Heat 11/2 cup of water in a sauce pan,bring into boil,add the soaked chana.

Add enough salt and cook the chana till it's soft. At that stage it becomes slightly increase its size.

And also when you press it in between your fingers, it should be soft through center,but not mushy.At that stage, switch off the flame and drain the dal.

Heat a kadai with oil, add mustard & urad dal, let the mustard splutter,add red chili and curry leaves.

Then add cooked chana dal, grated coconut, mix well. Let it be in flame in 2-3 mins and switch off the flame.

Healthy & tasty Poom Paruppu is ready.

Related : How to make Kondakadalai Sundal 

Notes:

• You can cook the dal in pressure cooker too, but i'm afraid of over cooking in pressure cooker,so cooked in open pot and it takes 13- 15 mins to cook the dal.
• Adjust the amount of grated coconut as per your liking.
• Add salt while cooking the dal itself,otherwise it will be bland.

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