Chana Dal Curry Kerala Style Recipes

Steps:

• Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
• Heat oil in another pan.
• Saute cabbage and bell pepper over high heat, about 3 minutes.
• Add ginger, jalapeno, hing, dry spices and tomato.
• Saute until the oil separates from the ingredients in the pan.
• Add 1 c of water and bring to a boil.
• Add cooked dal and cook 10 minutes until gravy is thick.
• Add the coconut milk and remove from heat.
• Add lemon juice.
• Serve with flat bread or rice.

Steps:

• Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
• Add the finely chopped ingredients with salt to the ground chana dal.
• Make small balls out of this mixture.
• Heat oil in a wok.
• Gently, lower the balls into the hot oil.
• Deep fry the balls until lightly browned on either side.
• Drain on clean and absorbent paper towels and keep aside.
• Now, prepare the gravy.
• To do so, heat 2 tbsps.
• of oil in a pan.
• Add the cloves, aniseeds and cinnamon stick.
• Stir-fry for a minute.
• Toss in the onion and stir-fry until it is lightly browned.
• Add the ginger-garlic paste.
• Stir-fry for 3 minutes.
• Add the masala{spice} powders and stir-fry for 2 minutes.
• Then add the tomatoes and salt.
• Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
• Now stir in the ground coconut paste.
• Stir and cook for 3 minutes.
• Add a cup of water.
• Allow it to boil for 6 minutes.
• Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
• Garnish with corriander leaves.
• Serve hot with rotis or rice.
• Enjoy!

Steps:

• Wash chana dal and soak for 2 hours.
• Grate onions.
• Chop corriander.
• Make ginger-garlic paste.
• Chop tomatoes.
• Cut paneer into cubes and fry.
• Heat oil in a cooker.
• Fry onions till light brown.
• Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli.
• Add tomatoes and fry.
• Add chana dal, salt, chilli and turmeric powder.
• Fry for 7 minutes.
• Pour 1 2/3 cup water and close the cooker lid.
• Place cooker on full heat & bring to full cooking pressure.
• Reduce to medium heat & cook for 5 minutes.
• Allow cooker to cool gradually.
• Once cooled, open it.
• Add lightly fried cubes of paneer to the dal.
• Simmer for 2 minutes.
• Garnish with fresh corriander and lime.
• Serve.

Steps:

• Clean Gambooge in clear running water and soak it in little warm water minimum for half an hour. Keep it aside. Cut all the fins and scales of sardines with a knife, rub it with little salt in an earthen ware and clean them in clear running water. Keep it aside. Take a small bowl and all the spice powders and pour little coconut oil or little warm water to form a paste. Grind it in a mixer and keep it aside.
• Heat coconut oil in an clay cooking pot / manchatti. Add mustard seeds. When it starts crackling, add the fenugreek seeds. Then add the dry red chilli and sauté it. When these seeds get slightly brown in clour, add the finely chopped shallots and one spring of curry leaves. Shallots have to get the golden colour. Then add chopped ginger and garlic followed by green chillies. Sauté it for few seconds till green chillies changes its colour and garlic gets light yellow colour. Add in the tomato piece and sauté it for few seconds.
• Now add the ground spice powders paste you made in advance. Sauté it well till you get a nice aroma and the oil starts separating from the pan. Add the water, salt and the other curry leaves. Bring it to a boil.
• When it started boiling add the cleaned sardine pieces. Cover the vessel with its lid and simmer the stove. Let it cook for 10 minutes or until the fish is cooked and oil starts floating. If you want to reduce the gravy, cook for few more minutes keeping its lid removed.
• Your Sardine Fish Curry / Keralas Mathi Curryis ready to serve.
• Serve it with hot rice or kappa vevichathu. It goes well with Kappa Vevichathu and Appam or Kallappam.

Steps:

• Heat butter in saucepan and saute onions until well browned.
• Add chili powder, pepper, cumin, coriander and turmeric.
• Stir and cook, 1 minute.
• Add lentils, lemon juice, broth and coconut if using.
• Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
• Steam broccoli for 7 minutes.
• Plunge broccoli in cold water and set aside.
• Remove 1/3 cup of liquid from the lentil mixture.
• Add to flour to form a smooth paste.
• Return to pan; add broccoli, salt and nuts if using.
• Simmer for 5 minutes.
• Serve over Basmati rice.