Poritha Kuzhambu with Tamarind

Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang.

What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.

Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!

This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.

Would you like to try other Poritha Kuzhambu recipes? Try Simple Poritha Kuszhambu, and Ammal’s “Method Three” Poritha Kuzhambu.

Are you looking for general Kuzhambu Recipes? Try Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.

Why not browse through the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil cuisine.

Then browse all of the Poritha Kuzhambu recipes. All of our Sambar and Kuzhambu dishes can be browsed here. Have a look at all of our Indian recipes. Or you may like to explore our Early Autumn recipes.

I would also suggest trying the Kootu recipes – these are very similar but have a thicker consistency.

Continue reading “Poritha Kuzhambu with Tamarind”

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Norom Shada Khichuri | Latka Kitchari | Bengali Soft Kitchari

Bengalis love their kitchari, and love the rain. Often the two go together – as the rains come, the consumption of kitchari increases exponentially.

There are dozens of types of Kitchari. It is eaten in different forms all over India, but even in Bengal alone, many varieties exist. Kitchari style dishes can vary from pilaf/pulao-like dishes, to the more porridge-like Pongals of Tamil Nadu and the beloved Bisibelebath of Karnataka.

This kitchari is a well-cooked – that is, it is quite soft and moist, almost slightly soupy. It is delicious and it is perfect on a rainy day, any where in the world. The defining characteristics of this kitchari is that it is very soft (norom) and white, as well as healthy.  It is mostly tempered with onion and garlic. (It can also be served very soupy, almost like an Indian version of Chinese Congee. We will add a recipe for this version later on and add a link here.)

I have seen Kitchari referred to as Hodgepodge. My goodness! A hodgepodge is a random assortment of things — a group of things that don’t quite fit together. There is a dish from Nova Scotia called Hodgepodge but it is nothing like Kitchari. It is a collection of beans, peas and potatoes cooked in one pot. It is also common to call Kitchari as risotto. Again this is a great misnomer. Kitchari must be one of the most well known of Indian dishes outside of India, thus it is surprising to see Indian cooks give it other names. You can read more about that here.

Are you after other Kitchari dishes? Try Goan Bisibelebath, Bengali Vegetable Kitchari, Gujarati Kitchari, and Bengali Bhog Kitchari.

Or are you looking for other Bengali dishes. Try Bengali Rice Kheer.  There are more Bengali dishes coming, so check back here.

Browse all of our Kitchari recipes and all of our Bengali dishes. Our Indian recipes are here. Or take some time to explore our lovely Late Autumn dishes.

Continue reading “Norom Shada Khichuri | Latka Kitchari | Bengali Soft Kitchari”

Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut

Urad Sprouts make a delicious Sundal

Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.

Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.

Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

Continue reading “Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut”

Kancha Mung Dal | Bengali Mung Dal

I find Dal the most comforting of dishes, and it is no wonder that it is eaten on most days throughout India. Spices are used to vary the flavours, – some for the heat of pre-Monsoon Summer, others for the cool of the Monsoon rains.

Dals always begin the same – boiling one or more lentils until soft, with the thickness of the dal being a personal preference. Some areas of India make them thick, others prefer them thin and soupy. In this household, we have the choice, so it depends on the cook, and the day, and the weather.

Inclusions also vary. Some dals contain onions – in some parts of India, the onions are cut long and thin – the chillies too. In other parts, the onions and chillies are cut minutely, almost a paste – garlic too – and this is all fried in ghee or oil.

Mung dal (split, hulled Mung Beans) is good for any time of year – and particularly good in summer. So is Toor dal. In Winter it is good to roast the mung dal before cooking as it helps to heat the bodily system. Toss it in a frying pan until a gorgeous aroma arises, then add to water to cook. In Summer, it is preferred kancha or unroasted, as it is lighter and easer to digest. Thanks to the excellent book Bengali Cooking for the lovely chapter and information on Dals.

Are you looking for similar recipes? Try Mung Dal with Green Mango, Dal Tadka, Mung Dal with Cumin and Spinach, and Gentle Golden Dal.

Or browse all of our Mung Dal recipes, and all of our Bengali dishes. Our Indian recipes are here and Indian Essentials here. Or take some time to explore our Mid Summer dishes.

Continue reading “Kancha Mung Dal | Bengali Mung Dal”

Masoor Dal with Green Chillies

The thing about Vegetarian food is there is not much that is fast food, unless you look in the processed aisle of the supermarket. But if you are cooking from scratch, there is generally a reasonable amount of time needed to soak, bake, cook, spice, grind, roast, toast and so forth. Pasta is one laudable exception, and masoor dal (split red lentils as they are called here) another. They are fast in as much as 20 – 30 mins can be called fast. Longer than it might take for some non-veg meals, but quick in the terms of veg feasts.

This dal, made from masoor dal, is as quick as it gets. I hope you enjoy it.

Similar recipes include Dal Tadka, Mung Dal with Cumin and Spices, and Amritsari Dal.

Browse all of our Dal recipes and all of our Masoor Dal dishes. All of our Indian recipes are here. Or take some time to explore our Mid Winter dishes.

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Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable

The second of three methods suggested by Meenakshi Ammal. A beautiful, flowing-textured dal-based dish perfect over rice.

There are three main methods for making Poritha (Poricha) Kuzhambu. The first uses sambar powder, and this recipe, the second method, uses a paste of chillies, cumin seed and coconut. The third method uses chillies and urad dal ground to a paste.

Poritha Kuzhambu (or Poricha Kuzhambu) is a style of kuzhambu that usually includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added – just chillies and cumin. It celebrates the taste and textures of the dal and the vegetable.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other Poritha Kuzhambu recipes? Try Brinjal Chidambaram Kothsu, Poritha Kuzhambu with Amaranth, and Pitlai. Also try Drumsrick Leaves Sambar, and Amaranth Leaves Masiyal.

Feel free to browse all of our Poritha Kuzhambu recipes, our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

Continue reading “Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable”

Simple Poritha Kuzhambu | A South Indian Lentil Based Gravy with Vegetable for Over Rice

A beautiful, flowing-textured dal-based dish perfect over rice.

Poritha kuzhambu  or Poricha kuzhambu is a style of kuzhambu that often includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added. It celebrates the taste and textures of the dal and the vegetable. You will enjoy it. It uses a per-prepared Sambar Powder, which you can purchase at an Indian grocery, or make your own.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other similar recipes? Try Moringa Leaf Dal, Drumsrick Leaves Sambar, Poritha Kuzhambu with Tamarind and Amaranth, Poritha Kootu with Sambar Powder, Pitlai, Poritha Kuzhambu with Chilli and Cumin,  and Chidambaram Brinjal Kothsu.

Or Drumstick recipes? Try Sampangi Pitlai, Race Kuzhambu and Drumstick Kadhi.

Feel free to browse all of our Poritha Kuzhambu recipes, all of our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

Continue reading “Simple Poritha Kuzhambu | A South Indian Lentil Based Gravy with Vegetable for Over Rice”

Simple Monk’s Dal

Dal is a generic term for a dish made with lentils, sometimes with vegetables. It is probably a term coined outside of India to incorporate the wealth of different thick and semi-thick dishes made with lentils. Within India, lentil dishes that fit into that category are infinite in variety, varying in the lentil used, the spices used, the consistency and the vegetables incorporated. Each will have a different name, and even the change of 1 spice or 1 other ingredient (e.g. whether coconut is included or not) might change the name of the dish completely.

However, the recipe for this dish came to me with only the title Dal. It is probably Sri Lankan influenced, and is as simple as an be. But all dishes from this source are both simple AND amazingly flavoursome. It comes from the monks of the Kauai Aadheenam.

The monks used this dal for lunch and served it just with rice and a vegetable dish. It is made with toor dal, that beautiful creamy, slightly sweet dal that is also used for sambar, pitlai, kothsu and other related dishes, which is cooked with a little coconut mik. Toor dal can take a while to cook, depending on its age and quality, so allow enough time.

Are you after other Dal recipes? Try Urad and Rajma Dal, Mung Dal with Coconut Milk, and Mung Dal with Ghee.

Or are you looking for other Toor Dal recipes? Try Dal Tadka, Brinjal Chidambaram Kothsu, Lentil Balls in a Spicy Gravy, and a Classic Seasoned Sambar.

Try some more Sri Lankan dishes. Try Mung Dal with Coconut Milk, Sweet Pongal, Fenugreek Kuzhambu, and Carrot Sambol. Also try Sri Lankan Pol Roti.

Have a look at all of our Dal recipes and all of our recipes made with Toor Dal. Or explore all of our Sri Lankan dishes and all of our Indian Recipes. Alternatively, have a look at our Late Autumn collection of recipes. Continue reading “Simple Monk’s Dal”

Mung Dal with Ghee and Spices

There are many variations of mung dal, ghee and spices. Mung and Ghee are like a match made in heaven. It can be as simple yet heavenly as Neiyyum Parippum, as complex as a Dal Tadka, or even more complex. Each, although very different dishes, are divine. The simplest variation of spices can make all the difference.

This Mung Dal with Ghee adds cumin, fenugreek (optional), green chilli and garlic to a simple Neiyyum Parippum. Now it must be said that Cumin is the third partner in a trinity that is amazing – Mung Dal, Ghee and Cumin. The fenugreek, which can be left out, adds a slight bitterness. The chilli adds flavour and texture without bite, and the garlic a little groundedness.

This recipe comes from Kerala where it was shown to me by a local chef. This comes from my quickly scribbled notes. I hope you enjoy it.

Are you looking for similar Mung Dal dishes? Try Kancha Mung Dal, Neiyyum Parippum, Mung Dal with Cumin and Spinach, and Simple and Gentle Mung Dal.

Feel free to browse our other Mung recipes and our Kerala recipes are here. Or have a look at our Indian Collection of recipes. Finally, explore our Mid Autumn recipes.

Continue reading “Mung Dal with Ghee and Spices”

Pulse Ball Moar Kuzhambu | Buttermilk & Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings

Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.

Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. This one includes the lentil dumplings and so takes a little longer. The base for this dish with the lentil dumplings is Moar Kuzhambu, but rather than add vegetables or vatral, balls of ground lentils and spices are made (pulse balls) and added to the base.

S. Meenakshi Ammal’s Cook and See set of books has 2 Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy) with Lentil Dumplings made from ground lentils.

This Pulse Ball Moar Kuzhambu differs from the first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.

You might also like to try Avial – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.

You can find other Kuzhambu recipes here. If you would like to browse them, all of our Indian recipes are here. Or take some time to explore our Late Autumn recipes.

Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk & Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”

Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal

It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.

This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.

And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.

Are you looking for Urad recipes? You might like to try Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.

We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.

Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.

Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.

Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.

Continue reading “Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal”

Bengali Vegetable Khichuri | Kitchari

Bengal has so many different types of khichuri (kitchari), its quite mind blowing. They adore their them. This one is a kitchari with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 20 or so published and scheduled kitchari dishes.

You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make kitchari on rainy days, it is popular in the monsoon season – but don’t be held back. Make this dish at any time of the  year.

Kitchari is also very good for babies and invalids.

It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.

Similar recipes include Buttery Steamed Kitchari, Norom Shada Khichuri, Moraiya Kitchari with Yoghurt, Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.

We have other Bengali recipes. Try Bengali Rice Kheer and Bhog Kitchari.

Or explore all of our Kitchari recipes and we have a number of Indian mixed rice dishes. Browse all of our Rice dishes. Our Bengali recipes are here, all of our Indian recipes here and our Indian Essentials here. Or explore our Early Autumn collection of recipes.

Continue reading “Bengali Vegetable Khichuri | Kitchari”

Aamti | Maharashtrian Lentil Curry

I do love the Keralite classic Mung Dal with Ghee (Neyyum Parippum), and its offshoots – Mung Dal with Cumin and ISKON Mung Dal. Maharashtra has a dish that exhibits the same simplicity, but it is made with toor dal (and not quite so much ghee). Toor dal is the lentil that gives Sambar (from Tamil Nadu) its creamy, flowing consistency.

Simply spiced, the dish highlights the flavour of the lentils. The dish is served with rice, and is a variation on its simpler ancestor, Varan Bhaat which literally means Lentil Curry-Rice. In many Maharashtrian households, this dish or the simpler Varan is cooked every day and it is a comforting and nourishing dish. It is also made as naivedyam/prasadam for Ganesha Chathurthi. It is particularly simple to make. (If you are after other recipes for Ganesha Chathurthi, browse here.)

You might also like to try the Mung Dal dishes above, or our range of Sambars. Or try Dal Tadka, Eggplant and Toor Dal, Plain (Toor) Dal Rasam, or Poritha Kuzhambu.

Explore all of our recipes for Toor Dal here, and our Maharashtrian recipes here. Take some time and browse all of our Indian recipes. Or simply try our Mid Summer collection.

Continue reading “Aamti | Maharashtrian Lentil Curry”

Masoor Sprouts Rice | Maharashtrian Kitchari | Khichuri

Today’s recipe is a kitchari from Maharashtra that incorporates sprouts made from masoor lentils, and which uses Goda Masala. Goda Masala is a spice mix unique to Maharashtra. I should say, one of the several spice mixes unique to that state of India. It is a spice mix that is complex and layered in flavours. There are a whole range of dishes that use it (e.g. Masoor Sprouts Usal), and we intend to make a few over the next weeks.

Goda Masala can be difficult to get outside of Maharashtra – try in North Indian groceries, because those specialising in South Indian ingredients won’t have heard of it. You can try to make your own masala – I generally prefer to do this, but several of the spices used in Goda Masala are hard to find outside of Maharashtra, even in India.

This kitchari is pilaf style rather than the South Indian style which is more porridge-like. It uses the long grained basmati rice rather than the shorter grained rice of South India.

Similar recipes include Goan Bisibelebath.

Browse other Goda Masala recipes and our Kitchari recipes. There are other sprouts recipes, and browse all of our Maharashtrian recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “Masoor Sprouts Rice | Maharashtrian Kitchari | Khichuri”

Sprouted Masoor Usal

Delicious!

A long time ago, an Indian friend sent me a recipe for Masoor Usal – the one that her mother makes. All this time later, I have forgotten who that was. (If it is you, please let me know!)

All I can say is that this recipe is wonderful. Deep comforting flavours, soupy enough to eat with rice, but with the ability to control the liquid if you prefer it as a side dish.

Our other Usal recipes are here. You might like to browse other Sprouts recipes, or other Masoor lentil recipes. Take some time and explore all of our Indian recipes. Or simply browse our Late Spring dishes.

Continue reading “Sprouted Masoor Usal”