Soujanya's Kitchen

Vakkaya Dal also tastes good when cooked with green gram. It is famous in coastal districts of Andhra Pradesh. Ingredients 1 cup uncooked Toor dal 200 gm Vakkayalu – chopped(cut them into quarter, deseeded) 2 green chilly – sliced coriander leaves - finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds Few curry leaves Pinch methi powder 2 tbsp oil ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, cumin seeds, Hing and methi powder. When mustard seeds begin to splutter add curry leaves, vakkayalu and green chilly. Cover it with lid and cook till vakkayalu become soft.Add cooked dal, salt, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve Vakkaya Pappu with hot plain rice.

Ingredients 1 cup uncooked Toor dal 1 medium sized Cucumber(Dosakaya) – chopped 1 green chilly – sliced Coriander leaves - finely chopped 1/2 tsp turmeric powder ½ tsp Tamarind paste salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp urad dal Few curry leaves 2 tbsp Peanut oil ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, urad dal and cumin seeds and when mustard seeds begin to splutter add curry leaves, chopped cucumber (Dosakaya) and green chilly. Cover it with lid and cook well till cucumber become soft. Add cooked dal, required salt, tamarind paste, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve hot with plain rice or pulkas.

Ridge gourd and Moong dal combination tastes good with hot pulkas. Ingredients 1 cup uncooked moong dal 3 Ridge Gourd (Beerakayalu) – chopped 2 green chillies - sliced coriander leaves-finely chopped 1/2 tsp turmeric Salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 2 tbsp oil Few curry leaves ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tsp oil and add mustard seeds, cumin seeds and when mustard seeds begin to splutter add curry leaves, chopped Ridge gourd (Beerakayalu) and green chilly. Cover it with lid and cook till Ridge gourd become soft. Now add cooked dal, salt, red chili powder and mix well. Remove from fire and garnish with chopped fresh coriander leaves.

Ingredients 1 cup Toor dal 3 bunches Chukka kura – chopped 2 green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 2 tbsp oil Few curry leaves ½ tsp Hing Method Clean the dal. Add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tsp oil and add mustard seeds, cumin seeds, hing and when mustard seeds begin to splutter add curry leaves, green sorrelleaves (chukka kura) and green chilly. Cover it with lid and cook till chukka Kura colour turns to little dark. Now add cooked dal, salt, red chili powder and mix well. Remove from fire and garnish with chopped coriander leaves. Serve hot with plain rice or chapathis .

Ingredients 1 cup uncooked Toor dal 4 medium sized tomatoes – chopped 1 green chilly – sliced coriander leaves - finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds 1 tsp urad dal few curry leaves 2 tbsp oil ½ tsp Hing Method Clean the dal; add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, urad dal and cumin seeds and when mustard seeds begin to splutter add curry leaves, tomatoes and green chilly. Cover it with lid and cook well till the tomatoes become soft. Add cooked dal, required salt, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve hot with plain rice or pulkas .

Ingredients 1 cup uncooked Toor dal 2 medium sized mangoes – chopped 2 green chilly – sliced coriander leaves - finely chopped 1/2 tsp turmeric powder salt to taste For Seasoning 1 tsp mustered seeds 1 tsp cumin seeds few curry leaves Pinch methi powder 2 tbsp oil ½ tsp Hing Method Clean the dal, add required water, turmeric powder and pressure cook the dal. In a pan, heat 2 tbsp oil and add mustard seeds, cumin seeds, Hing and methi powder. When mustard seeds begin to splutter add curry leaves, Mangoes and green chilly. Cover it with lid and cook till mangoes become soft. Add cooked dal, required salt, red chili powder and mix well. Garnish with chopped fresh coriander leaves. Serve hot with plain rice .