Beans Dal (With Toor Dal)

Ingredients:

• Beans - 1 Cup Finely Chopped
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chillie Powder - 1/2 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Curry Leaves - 1 Strand
• Oil - 4 tsps

Preparations :

1. Take Toor dal in a bowl and wash it. Add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
2. Finely Chop the Beans and wash them.
3. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles,curry leaves and asafoetida and mix well. 
4. Add chopped Beans to this seasoning and cook till they are soft.
5. Add the cooked dal, salt, and turmeric to the Beans. 
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Serve hot with plain rice.

Cabbage Pappu (With Pesara Pappu)

Ingredients:

• Cabbage - 3 Cups Shredded
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add shredded Cabbage to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Anapakaya Pappu (With Pesara Pappu)

Ingredients:

• Anapakaya/Bottle Gourd - 1 No's Medium
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add peeled and cut Bottle Gourd peices to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Beerakaya Pappu (With Pesara Pappu)

Ingredients:

• Beerakaya/Ridge Gourd - 2 No's Medium
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add peeled and cut Ridge Gourd peices to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Tomato Pappu

Ingredients :

• Tomatoes - 2 Medium
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Tamarind - Small Gooseberry Size
• Curry Leaves - 1 Strand
• Coriander - 5 to 6 Springs
• Oil - 4 tsps

Preparation :

1. Take Toor dal in a bowl and wash it. Add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
2. Soak the Tamarind in a cup of warm water and extract the pulp.
3. Wash the Tomatoes and chop them into medium size pieces.
4. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles , curry leaves and asafoetida and mix well. Add chopped Tomatoes to this seasoning and cook till they are soft.
5. Add the cooked dal and add the tamarind extract, salt, and turmeric to the Tomatoes. Cook till the raw smell of tamarind disappears.
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Garnish it with chopped Coriander Serve hot with plain rice.

Palakura Pappu / Spinach Dal

Ingredients :

• Spinach/Palakura - 2 Cups
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Tamarind - Small Gooseberry Size
• Oil - 4 tsps

Preparation :

1. Take Toor dal in a bowl and wash it. 
2. Chop the spinach roughly and wash it. Add it to the dal and add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
3. Soak the Tamarind in a cup of warm water and extract the pulp.
4. Take the cooked dal in a pan and add the tamarind extract, salt, turmeric and cook till the raw smell of tamarind disappears.
5. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles and asafoetida and mix well. Add this seasoning to the cooked spinach dal. 
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Serve hot with plain rice and any pickle.