CHUKKA KURA PAPPU

CHUKKAKURA PAPPU
Materials:
Chopped chukka kura 2 cups
Tur dal -1 cup(Tur daal roasted for 5 mins in low flame,then washed well)
Red chillies -2 nos
Green chillies 4 to 5 nos
Tomatoes chopped  4 nos
Ginger garlic  paste or Hing(option any one)
Red chillie powder 1/2 tsp (optional)
Oil 1 tbsp
Method:

• Place a prestige cooker and add chopped chukka kura along with washed turdaal,green chillie slits and tomatoe slits.
• Add a seasoning made with oil,mustard seeds1/2 tsp,methi seeds a pinch,red chillie slits,hing or ginger garlic paste, add the seasoning to the cooker ,add water and pressure cook ,this mixture for 4 whistles.
• Switch off,let it cool.
• After removing the lid when it is cool,mix well,then add table salt.
• Serve in a serving bowl.Very tasty and healthy with rice and rotis.

This is a favourite dish in my home,my husband simply likes it.

CUCUMBER DAAL(Dosakaya Pappu)

Dosakaya Pappu:

Cucumber pieces(small)-2 cups
Tomato 3 to 4 nos diced Or Tamarind paste2 to 3 spoons
Dosakaya pappu,will be tasty  if proper amount of Tamarind paste ot Tomatoes are   used.
Salt to taste
 For Seasoning:
Mustard seeds 1 tsp
Jeera half spoon
Red chillies 2 nos(made into slits)
Green chillies 4 to5 nos as per choice
Curry leaves
Haldi a pinch
Garlic or Hing optional
Oil 2 spoons
Method:
First season it,place a small kadai on the stove,add Oil to it. After it gets heated add Mustard seeds,Jeera,Red chillie slits saute well.Then add Green chillie slits,Curry leaves and Garlic or hing.
Lastly add Cucumber slits,and immediately add  water,to the same  kadai for cooking Daal .The ratio of Daal and Water should be 1: 2 1/2 to 3.
Transfer in to a Pressure cooker and Pressure cook till 3 to 4 whistles till done.Let it cool,and transfer to a Serving Bowl.

PURSELANE( GANGABAYALA KURA PAPPU)

Gangabayala kura pappu:
Gangabayala Kura also called as Purslane in English,is a easily available Leafy vegetable anywhere around the world. Its grown in Wild everywhere besides roads but a very healthy and Nutritous food with all Vitamins.
Materials reqd:

Tur dal-1 cup (roast and wash it)
Gangabayala kura-1 cup chopped
Salt
For Seasoning:
{Oil 1 tsp
Mustard seeds half spoon
Jeera half spoon
Red Chillies 2 nos and Green chillies 4 to 5 nos
Garlic or Hing as per taste }
Tamarind Juice 1 spoon or Tomato 1 no optional
Method:
Wash carefully the leafy vegetable and chop it.In a pan add seasoning,after it splutters add Tur dal washed and leafy vegetable,and also Tamarind or Tomato ,add water and Pressure Cook for 3 to 4 whistles time.
Switch it off after done.Let it cool ,and mash it well after its cooled add Salt.
If Garnishing is required add Seasoning of Mustard seeds.

http://www.hort.uconn.edu/Ipm/weeds/htms/purslane.htm

http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/nutritional-assets-of-vegetables/pourpier.html

MAMIDIKAYA PAPPU/ MANGO DAAL

Maamidi kaya Pappu:(with tur daal)
Maamidikaya (raw mango)(made in to slits)1 cup
Tur daal(kandi pappu) 2 cups
Green chillies 6 to 7
Red chillies 3 nos
Curry Leaves
Hing or Garlic
Mustard seeds half spoon
Oil 2 spoons
Haldi a pinch
Salt to taste
Method:Wash and Pressure cook Turdaal ,mash it and keep aside
Place a Kadai add Oil to it.After its heated add all the seasoning materials Mustard seeds,Red & Green chillie slits ,Hing or Garlic paste,and Curry leaves,saute it.Then add Raw Mango made into slits and water .Let it boil.Then after it is cooked, add the pressure cooked Daal, mix them according to your taste,  mash it and lastly add Salt .
According to individual taste the Mango mixture and cooked Daal can be added along with salt.A good

combination is with friedVadiyams and Majjiga Mirapakayalu

Mamidikaya pappu (with moong daal)
Pesarara pappu mamidikaya:

Procedure same as above but instead of tur dal we use moong dal.

TOMATO PAPPU(DAAL)

Tomato Pappu:
Tur Daal 1 cup(Roast turdal in a kadai without oil,till very light brown)
(It gives aroma KAMMADANAM, and removes PACHHI VASANA)Ladies who lead a busy life can do it once in a month,chala light ga pachhi vasana lekunda koncham doraga veyinchi ,vedi aripoyyakka store chesukovali)
Tomatoes 5 to 6 nos
Curry leaves

Tampering:
Oil 2 tsp
Mustard seeds half sp
Red chillies 2 nos
Green chillies 5 to 6 nos
Garlic or Hing optional
Tamarind Paste half spoon optional

Method:
In a Pressure Cooker add oil then add the seasoning materials mustard seeds,red chillies and green chilly slits , garlic or hing ,after spluttering add Tomato slits,curry leaves,tamarind paste and daal add water in 1:3  and pressure  cook until done.Remove from fire,after cooling remove the lid.Mash in to a paste and add TableSalt. Garnish with Kothimeer .
Very ideal with rice and chhappathis.

A good combination is Majjiga Merapakayalu with this daal.

Spinach Daal/ Palakura Pappu

PALAKURA PAPPU:
Materials Reqd:
Tur dal-1cup
Palak (chopped)
Tamarind paste-2 to 3 spoons
 or
Tomatoes chopped 2 nos
Salt as per taste
For Seasoning:
Oil-2 spoons
Red mirchi-2 nos
Green mirchi-2 nos
Mustard seeds -1/2 spoon
Jeera -1/2 spoon
Hing- 2 pinches
Turmeric powder-1/4 tspn

Method:
First wash the Tur dal 2 to 3 times,then add the dal in to pressure cooker,chopped Palak,Green chillies,
and 3 cups of Water,also add the Tamarind paste(or Tomato pieces) to it.Stir well.
Pressure cook for (until)3 whistles of time.Switch off.After its cool open the cooker and add Salt to it.
Take a kadai add oil and seasoning materials,on low heat.After it splutters switch off the stove.
Now add the fried seasoning to the pressure cooker.
If there is more water left, place it on the stove and cook in low flame for 5 more minutes.

Note:

Instead of adding tamarind paste directly, you can also add tamarind juice of lemon sized tamarind.