Hi Friends,
Today is the second day of Blogging Marathon and for the theme - Delicious Dals, I have one of mom's recipe.This dal is a very simple one and is a sort of comfort food,something that you can cook easily with no fuss.
Avarekalu is Avarekalu / Hyacinth beans / Surti Papdi is a fresh bean that is quite popular in Karnataka.Thovvay is a kind of mashed dal that is seasoned and this dal is perfect to go with steamed rice. Gojju is a tangy stew with vegetables like pearl onion, brinjal, drumstick etc. This is usually the preferred side dish for thovvay anna[dal rice].Gojju is also be mixed with steamed rice and served.
If you are new to Avarekalu, here it is for you...
For Avarekalu Thovvay
Mom uses:
Hyacinth beans- 1/4 kilo
Mustard seeds- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Urad dal- 1 teaspoon
Gram dal- 1 teaspoon
Green chillies- 4,slit
Curry leaves- a few
Coriander leaves- , 2 teaspoon,chopped
Asafoetida powder- a pinch
Turmeric powder- a pinch
Salt to taste
Oil- 1 teaspoon
Lemon juice- to taste
- Remove the pods from the hyacinth beans and soak them in water for an hour.
- Wash well.Remove the outer covering if it comes off.If the outer covering is removed the dal gets done quickly.Drain and keep aside.
- Pressure cook the dal with enough water till it is soft.When the pressure releases, drain the excess water and mash lightly with a ladle.
- Heat a pan with oil.
- Add the asafoetida powder, mustard seeds, cumin seeds, urad dal, gram dal, slit chillies, curry leaves.
- When it splutters pour it into the dal.
- Add salt and mix well.
- When the dal cools, add a little lemon juice
Serve with steamed rice, garnished with coriander leaves.
Note:
- The dal should not be watery/ gravy consistency. It should be a semi- solid type like the one in the above pic.
- Add lemon juice to suit your taste.
- Since green chilli is the only spice for heat, I have added 4. Adjust as per taste.
For Gojju:
Pearl onions- 10 numbers,peeled and chopped if they are large,else use as such
Tamarind - lemon sized ball
Curry leaves - a few
Mustard seeds - 1 teaspoon
Urad dal-1 teaspoon
Gram dal- 1 teaspoon
Turmeric powder - a pinch
Jaggery powder- 1 teaspoon
Sesame oil-11/2 tablespoon
Salt to taste
Roast with a little oil and powder
Gram dal- 1 teaspoon
Urad dal- 1 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Peppercorns - 1/4 teaspoon
Asafetida powder- a pinch
Red chillies- 2
- Soak the tamarind in hot water and extract thick juice and keep aside.You must have approximately 1 cup extract.Keep adding water and squeeze out the extract.Keep aside.
- Heat oil in a pan and add mustard, gram dal,urad dal,curry leaves,red chillies.
- When the seasoning splutters, add pearl onions and saute till they turn light brown..
- Add the tamarind extract, turmeric power and salt.Bring to boil. Let it simmer till the raw tamarind smell goes off and the tamarind extract reduces a little.
- Dissolve the powder in a little water and pour into the pan.
- Simmer and add jaggery.Let it cook for a couple of minutes.
Remove from heat and serve with steamed rice or with thovvay anna[dal rice].
Here is another
simple thovvay that is prepared with toor dal.
Bon Appetit...
Labels: Better Half, Karnataka, Kuzhambu Varieties, Perfect pair, Sambar Varieties, Scrumptious Meal Series, Sides for Rice, Vegan varieties, Whoz on my side
