Category Archives: Dhal/Sambar

Sundakkai/Turkey Berry Kuzhambu – a great match for your idlis and dosas

Phew!!! Been such a long time since I posted a recipe on the blog. Sorry to have kept you waiting guys. Juggling between home and work and its pretty tough to find time to post. Wish I had 28 hrs in a day. Ok no more ranting. Let me move on to the post.

This recipe is from mother in law’s diary and I am a quite a big fan of this one. I already love Sundakkai/Turkey Berry and this recipe has only increased the love 🙂 This goes really well with idlis and dosas. It also tastes really good with plain rice and ghee. Turkey Berry is absolutely healthy, so why not consume it often with this tasty recipe.


Sundakkai – 3/4 cup
Shallots/Small Onions- 10-12
Garlic Cloves – 10
Toor Dal – 1/2 cup
Dry Red Chillies – 5
Pepper – 1 tsp
Tamarind – gooseberry sized
Sambar Powder – as required
Curry leaves – a few
Coriander leaves – as required
Mudtard Seeds – 1 tsp
Salt – to taste


1. Dry roast toor dal, red chillies and pepper till the dal turns golden brown.
2. Pressure cook above mixture for 4-5 whistles till soft.
3. Pressure cook sundakkai till soft.
4. Soak tamarind in hot water and keep aside.
5. Heat some water and cook the shallots and garlic till they turn soft.
5. Grind the dal along with the chillies, pepper, tamarind and half of the sundakkai to a fine paste.
6. Add turmeric powder, sambar powder, remaining sundakkai, cooked shallots and garlic, required salt to taste.
7. Add enough water to the above to achieve your desired consistency and bring to a boil.
8. Temper with mustard seeds and curry leaves.
9. Serve hot with rice/idlis and dosas.

Raw mango Dal

Raw Mango Dal/Mamidikaya Pappu – straight from Andhra :)

Well, summer has already begun. I am not sure about other parts of India but summer has surely started in Chennai. It is super hot these days. However, one good thing about summer is the availability of seasonal fruits and vegetables. Watermelons, tender coconut, cucumbers and oh wait!! I forgot the most important of all – Yeah, mangoes!!! Mangoes are the absolute favourite. Agree, right? Apart from the ripe and juicy mangoes, raw mangoes are also a super hit in this season. Cut raw mangoes sprinkled with some chilli powder..hmmm.. Absolute bliss aren’t they? And imagine the happy feeling I got when I saw a bunch of raw mangoes in the market. Was elated and the first thing that came to my mind was this  Raw Mango Dal aka Mamidikaya Pappu as it is affectionately called in Andhra.

Being from a telugu family, I have had the pleasure of pleasing my palate with lots of special dishes from Andhra like pickles, pappus and pachadis.This dal is one of my favorites. Steaming hot rice mixed with a good amount of mango dal and a spoon of ghee will certainly satisfy your senses. Mom used to make this often and that is how I know it. Its too simple to make too. I used to have this curd chillies and it used to taste great.

No wonder mango is called the King of fruits. Green mangoes have a lot of nutritional benefits.Raw mangoes are good source of B vitamins that are beneficial to maintain good health it can be used in preparing numerous dishes. Due to the presence of vitamin C, they are highly beneficial in strengthening immune system. It helps in throwing away from all waste products from the body.

With no more bantering, let me proceed to the recipe of this wonderful tasty tangy pappu.

Raw Mango Dal/Mamadikaya Pappu

Serves: 4

Preparation Time: 10 minutes
Cooking time: 20 minutes


Raw mango – 1 medium
Onion – 1 medium
Toor Dal – 1/2 cup
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Oil/Ghee – 2 tsp
Red Chillies – 3
Garlic Cloves – 4-5
Curry Leaves – a few
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Salt – to tate
Coriander leaves – a few


1. Peel the mango and cut into small pieces.
2. Pressure cook the mango and onion pieces for around 2-3 whistles or till soft.
3. Similarly, pressure cook the toor dal with enough water till soft and mushy. Keep aside.
4. Mix the dal and pressure cooked mango and onion, sambar powder, turmeric powder, salt and enough water.
5. Simmer the above mixture for 10 minutes till it comes to a boil.
6. Heat oil/ghee in a pan. Fry garlic till golden brown and add the red chillies and curry leaves. Keep aside.
7. Finally temper the mustard and cumin seeds in the remaining oil.
8. Add all the tempered items to the dal mixture and garnish with coriander leaves.


– You can add green chillies too while tempering.
– Sambar powder can be replaced with enough quantity of chilli powder according to taste.

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Masoor Dal Fry – yummy!!

Started to cook masoor dal only recently. And we loved the taste at the very first attempt. This is a very very simple recipe that can be done in a jiffy. It tastes great with jeera rice, pulao and rotis. This uses easily available ingredients at home and can be prepared easily by a beginner too. Masoor Dal is one of the healthiest dals with a unique taste of its own. Let us have a look at the recipe.

Masoor dal fry

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 20 minutes


Masoor Dal – 1/2 cup
Onion – 1 medium sized
Tomatoes – 2 small
Green Chillies – 3
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Salt – to taste
Coriander Leaves – for garnish


1. Pressure cook dal for 5-6 whistles or till soft.Mash and keep aside.
2. Heat oil in a pan. Temper cumin seeds.
3. Add chopped onion and slit green chillies. Saute till they are done.
4. Add tomatoes and little salt. Cook till the tomatoes turn mushy.
5. Add cumin, chilli and turmeric powders and mix well.
6. Add the cooked dal and water to get the desired consistency.
7. Add salt. Allow to simmer for 10 minutes.
8. Garnish with coriander leaves.


– Oil can be replaced with ghee/butter for a richer taste.
– A tadka with red chillies can be added at the final stage.

Lemony Cabbage Dal – Tangy and yummy :)

This is something that my mom prepares often. Simplest of the simple I would say. It tastes great neverthless 🙂 It is authentically called Cabbage Pullanga Pappu at home. Couldn’t find a better translation, so named it ‘Lemony Cabbage Dal’. As I already said, this is so simple that it can be prepared in a jiffy and when served with something spicy like Plantain fry , Gobi Fry , Potato Masala, Brinjal Curry or even a simple pickle, I assure you will be in seventh heaven!!! With regard to nutrition, this is a wholesome dish with cabbage providing dietary fibre, dal as the protein source and lemon which acts a source of Vit C. Simple, tasty and healthy in one shot!!

cabbage dhal

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes


Cabbage – 1 cup finely shredded
Lemon – 1+1/2
Green Chillies – 3
Toor Dal – 1/4 cup
Moong Dal – 1/4 cup
Mustard Seeds – 1 tsp
Oil – 1 tsp
Turmeric Powder – 1/4 tsp
Salt – To Taste


1. Pressure cook the dhals and cabbage for 4 or 5 whistles.
2. Mash the dhals and keep it aside.
3. Heat oil in a pan. Temper mustard seeds.
4. Once the seeds splutter, add green chillies and saute for a minute.
5. Now add the mashed dhals and cabbage. Add turmeric powder and salt and mix well.
6. Allow to boil and simmer for 10 minutes.
7. Switch off the flame and squeeze lemon juice. Garnish with coriander leaves.


– Any type of dhal can be used.
– Add lemon juice only after switching off the flame. Otherwise it might lend a bitter taste to the dish.

Snake Gourd in Masoor Dhal – absolutely comforting n simple!

Was down with cold and fever last week. So am back now. What else can be more comforting than a simple dhal mixed with hot rice and ghee! Here comes my dhal recipe which has snake gourd in it. I used masoor dhal as against the normal tuvar dal or moong dal and this imparts a unique taste to this dish.

Snake Gourd in Masoor Dhal


Masoor Dhal – 1/2 cup
Snake Gourd – 2 medium sized peeled and chopped
Ghee – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chillies – 4
Garlic – 5 cloves
Green Chillies – 2
salt – to taste


1. Pressure cook dhal and snake gourd till soft.
2. Heat ghee in a pan and temper cumin, red chillies, and garlic.
3. Add to dhal and vegetable mixture with enough water and salt.
4. Allow the dhal to come to a boil.
5. Temper green chillies in ghee and add to the dhal finally.

Note: Masoor dhal can be replaced with tuvar/moong dal or a combination of both.