Roundup for Regional Cuisine from India

This is the second time that i'm doing roundup for the BM theme. As usual, this month BM also has some interesting themes and one among them is "Regional Cuisine from India". Two months before also, i had joined the same theme and posted three recipes from various parts of India, but this time i want to show case some of the regional famous cuisine from our city, Tirunelveli,Tamilnadu,so i picked this theme. Along with me, my fellow food blogger friends also shared some of the unique regional dishes from various parts of India. Here is the compilation of all the dishes that we have shared under the theme "Regional cuisine from India" for this month.

Here are mine - Regional cuisine from Tamilnadu

Idi Sambar	Tomato Chutney	Rava Kothu

Sowmya's regional cuisine, different types of dal

Snakegourd Kootu	Palak Dal	Dal Makhni

Harini's regional cuisine from Tamilnadu,Andra and North India

Idli Upma	Mirchi Ka Salan	Khoya Makhana Subji

Srivalli's regional cuisine from Andhra

Andhra Style Jaggery Pongal	Drumstick Curry	Andhra Chicken Fry

Mir's regional cuisine from Maharastra and North india

Dashmi Roti	Green Coconut Chutney	Medhi Pudhina Poha

Varadha's regional cuisine from North India

Kobi Wadi	Cucumber raita	Basic Kadhi

Farah's regional cuisine

Pistachios and Almond Kulfi	Coconut Chutney	Pineapple Kesari

Priya's regional cuisine from Punjab, chettinad and Gujarat.

Punjabi Egg Curry	Chettinad Prawn thokku	Gujarat Dal Vada

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Dal Tadka | Toor Dal Tadka | No onion No garlic recipe

Dal Tadka  is one of the famous recipe that you can see in the menu of indian restaurant in abroad. Actually it's the basic lentil recipe where lentils are cooked till mushy and temper with indian spices.It's so easy to prepare and it tastes absolutely delicious with both rice & roti. 

At our home, we used to prepare thick dal as side dish for our lunch and call it as "Katti Paruppu", where dal is cooked well and temper with mustard & urad dal tempering. It tastes so good on top of rice with little drizzle of ghee. 

But the recipe that i'm sharing today is not that much thick, it's in pourable consistency and can have it as side dish for rotis also. Guess every state in India have its own way of cooking basic dal and here is the one from Northern parts of India. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 2 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal

Dal Tadka

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Lentils | Recipe Cuisine: Indian
Dal Tadka,Toor Dal Tadka Dal Tadka,a delicious Indian lentil recipe with full of flavor.

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

Ingredients
Toor Dal - 1/2 cup
Asafoetida powder - 1/4 tsp
Tomato - 1 
Green chili - 2
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Salt - to taste
To Temper
Ghee - 1 tsp
Red chili powder - 1/4 tsp
Cumin seed - 1/2 tsp
Ginger - 1 tsp(finely chopped)

Procedure

Wash and take the toor dal in a pressure cooker along with asafoetida powder and enough water. Cook it for 3 whistle.

Chop the tomato into small pieces and slit the green chilies. Heat the pan with oil, add the cumin seed. Let it crackle.

Then add the tomatoes and green chili,saute till the tomatoes becomes mushy, then add the turmeric powder & mix well.

Add enough water and bring into boil, then add the mashed toor dal.

Mix it well, add the enough salt and bring into boil & let it simmer for 2-3 mins.

Pour the dal into the bowl. Then tempering the ingredients listed under "To temper". First heat the ghee, add cumin & ginger, let the cumin crackle.

Switch off the flame and then add the red chili powder into ghee and pour it immediately over the dal.

Tada, Dal Tadka is ready to serve.

Notes:

• Cook the dal till it becomes mushy.
• Depends on the spice level you want, add less or more ghee chili.
• Cumin & ginger used in the tempering gives great flavor to the dal.
  

 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

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Spinach Dal | Paruppu Keerai | Pasalai Keerai Kadaiyal | Dal Palak

Spinach dal, already i have a recipe for spinach dal in my blog, this one is quite different from that.In this recipe, spinach is grinded into smooth paste and add it along with dal. I have had this kind of spinach dal in few restaurants, to recreate the dish, i browse through images online and the image from rakskitchen looks quite similar to the one i had in restaurants. I tried her recipe with few changes according to my preference and it turns out really delicious and it becomes a keeper recipe.I makes this spinach dal frequently atleast once in every two weeks and it taste great with both rice and chapathi.

Spinach Dal

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: India

Ingredients
Spinach - 2 1/4 cup tightly packed
Moong dal - 1/4 cup
Garlic - 3 
Cumin seed - 3/4 tsp
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

Procedure

Wash the dal and put it in pressure cooker along with asafoedita powder, cover the lid, put on weight and cook for 3 whistle or till it becomes mushy.In the mean time, heat the pan with oil, add the cumin seed and roughly chopped garlic, saute for 2 mins.Then add the washed spinach in the pan, stir well, cover the pan with lid and cook the spinach.Let it cool completely.Put it in mixie jar and grind into smooth paste. Once the pressure released from the cooker automatically, open the lid and mash it slightly.Add the spices(turmeric & red chili powder) & salt and heat the dal again,add 1/4 cup of water and  bring the dal  to boil.Then add the spinach paste.If needed, add water(i used the water from washed mixie jar ), bring to slight boil and switch off  the flame.Temper the ingredients listed under "To Temper" and add it in spinach dal.That's it , tasty & healthy spinach dal is ready.We had it with rice, mushroom masala & omelette.

Notes:

• Adding good amount of garlic & cumin seed gives great flavor to this dal.
• You can adjust the amount of dal and spinach as per your preference.
• My garlic pods are big, so use 3, it gives approx 1 tbsp of chopped garlic. Adjust the garlic numbers as per your garlic size.
• Instead of moong dal, you can use toor dal too. 
• I used baby spinach , if you are using spinach bunch, remove the stack from the leaves.
• If needed, squeeze lemon juice while serving.

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Peas Pulav & Moong dal

Peas Pulav is very simple dish and also very tasty.

Ingredients
Basumathi Rice - 1 cup
Frozen Peas - 3/4 cup

Onion(chopped) - 1

Ginger garlic paste  - 1 tbsp
Green chili(slit) - 2 (adjust to your taste )
Mint & Coriander leaves - handful
Garam masala - 1 tsp
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Ghee  - 3 tbsp
Water - 11/2 cup
Salt

Procedure 

Soak the rice for 30 mins.Heat the ghee in a cooker and add cloves,cinnamon ,cardamom & saute for 30 sec

Then add onions & slitted green chili,once onion become translucent add ginger garlic paste and saute for 1 min.

After that add peas(if you use the regular one,soak it overnight) and saute it and then add rice and mix it well.

Then add water,coriander & mint leaves, salt & garam masala.Mix it well and close the lid.

Cook it for 3 whistle.Peas Pulav is ready.

Moog Dal Recipe

Ingredients

Moong Dal - 100gms

Asafoetida - 1/4 tsp

Green chili(slit) -1

Pearl Onion - 5 nos(chopped roughly)

Tomato - 1(medium,chopped)

Turmeric powder - pinch

Red chili powder - 1/2 tsp

Coriander leaves - few

Salt

To Temper

Oil - 1 tbsp

Mustard & urad dal - 1 tsp

Curry leaves -few

Procedure

Put dal, chili,asafoetida,onion, tomato in a pressure cooker . Add enough water and cook it for 3 whistle.

In a sauce pan tempering the ingredients listed under "To Temper" , then add the cooked dal.

Once it comes to boil add the tumeric,chili powder and salt.

After the raw smell goes off,add the coriander leaves and switch off the flame.

Simple but tasty dal is ready.Serve this Moog Dal as the side dish for peas pulav,dosa,idly or even chapathi.

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