Dal On The Table

Dal from Kerala

Kerala is located in the southwestern region of Inda. It is bordered by Tamil Nadu to the east, Karnataka to the north and Arabian Sea to the west. Thiruvananthapuram (also known as Trivandrum) is the capital of Kerala.

Kerala is a tropical paradise renowned for its breathtaking natural beauty, rich cultural heritage, and warm hospitality. Dubbed “God’s Own Country,” Kerala is a treasure trove of lush green landscapes, meandering backwaters, rolling hills, and pristine beaches. The state’s diverse landscapes offer a unique merger of adventure, relaxation and spirituality, from the tranquil tea plantations of Munnar to the vibrant city life of Kochi, and from the majestic elephants of Thekkady to the serene waterways of Alleppey. Furthermore, Kerala is also the birthplace of Ayurveda, the ancient Indian system of traditional medicine, which has been an integral part of the state’s culture and heritage for centuries.

Kerala has many interesting, vibrant and diverse festivals which are definitely worth experiencing! Onam, is one of the most iconic festivals. It is held annually over 10 days, to mark the Malayalam New Year and also their harvest festival. It also commemorates the homecoming of King Mahabali, a legendary ruler who brought peace and happiness to his kingdom.

During Onam, Keralites adorn their homes with intricate flower arrangements, known as “pookalam,” and indulge in traditional delicacies like “sadya,” a sumptuous feast served on banana leaves. The festival also features traditional dances, music, and games, culminating in a grand finale of fireworks, processions, and merriment.

Pulse farming in Kerala

Pulse farming is a vital part of Kerala’s agriculture, with main crops including black gram, green gram, cowpea, horse gram, and pigeon pea. These crops are typically sown during the southwest monsoon season and harvested during the post-monsoon period. To overcome challenges like low productivity and inadequate irrigation, the government is supporting farmers in adopting sustainable and organic practices, ultimately enhancing their income and livelihoods.

Food:

Kerala’s cuisine is a unique blend of traditional, cultural influences and geographical location. Rice is the staple food, often served with a variety of side dishes, including lentils, vegetables, and seafood. Coconut and spices are fundamental ingredients in Kerala’s cooking.

Today, we’re going to prepare Parippu Curry, a classic Kerala dish. “Parippu” means lentils in Malayali. For Parippu curry, normally split moong dal is used, but one can use any other dal of one’s choice.

Parippu Curry

The moong dal cooks smoothly and blends well with coconut milk, making the dish creamy and slightly nutty. The spices add a mild and sweet flavor, making the curry comforting and delicious. I loved cooking this dish and hope you’ll enjoy it too!

You need:

For the dal:

100 gm moong dal

¼ tsp turmeric powder

½ tsp salt

To be added to the cooked dal:

1/4 cup coconut milk

For tempering:

1 tbsp ghee (clarified butter)/ refined oil

½ tsp cumin seeds

½ tsp rai seeds/mustard seeds

¼ tsp red chili powder

2 dried red chilies

2 green chilies

1 medium size onion

1 sprig curry leaves

Method:

Wash the dal and transfer it to a pressure cooker.
Add turmeric powder and salt. Add just enough water to cover the dal.
Place the cooker on the stove and cook on high heat until you hear the first whistle. Then, reduce the flame and cook for another 1.5 minutes.
Switch off the heat and let the cooker cool down naturally.

5. Open the cooker and stir in the coconut milk.

6. Add a little water to achieve your desired consistency.

7. Simmer the mixture for 2-3 minutes, stirring occasionally to prevent the dal from sticking to the bottom of the pan.

Prepare the following ingredients on a plate as follows:

8. Wash and chop the green chilies.

9. Wash and pluck curry leaves.

10. Peel, wash and chop the onion finely.

11. Break the dried red chilies into smaller pieces and remove the seeds.

12. Heat oil in a pan over medium heat.

13. Once the oil is hot, switch off the flame.

14. Immediately add the rai seeds and let them splutter.

15. Add the cumin seeds, followed by the green chilies and curry leaves.

16. Sauté for a few seconds, until the mixture becomes fragrant.

17. Add the chopped onion and red chili powder to the pan, mixing well.

18. Saute until the onion turns golden brown.

19. Then, stir in the cooked dal, combining it with the onion mixture.

20. in the fried spices and cover the pan for a few minutes, allowing the flavors to meld together.

21. Serve the Parippu curry hot with steamed rice and enjoy!

Happy cooking !

Coming up next ……………Dal from Lakshadweep

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Dal from Karnataka

The state of Karnataka is in southwest India. Its capital is Bengaluru (formerly Bangalore). Karnataka was earlier known as Mysore state.

The state is bordered by Lakshadweep-sea to the west, Goa to the northwest, Andhra Pradesh to the east, Tamil Nadu to the southeast and Kerala to the southwest.

Karnataka is known as the “Silicon Valley of India.” The state effortlessly blends tradition and innovation creating a beautiful cultural landscape. Beyond its successful tech industry, the state also displays its impressive cultural heritage through its stunning temples, majestic monuments, and the iconic Mysore Palace. The exquisite temples of Belur and Halebidu exemplify Karnataka’s rich heritage, featuring intricate carvings and masterful architecture. Moreover, the state’s diverse wildlife sanctuaries and national parks offer a glimpse into its stunning natural beauty, making Karnataka a treasure trove of diversity and wonder.

Festivals of Karnataka:

Yugadi, also known as Ugadi, heralds the arrival of the Kannada New Year, typically celebrated on the first day of the Chaitra month, which usually falls in March or April. This significant festival in Karnataka marks the beginning of a new cycle, filled with hope, renewal, and joy. As the festivities unfold, homes are meticulously decorated, and people adorn themselves in new attire, symbolizing a fresh start.

The exchange of gifts adds to the merriment, while traditional delicacies like pachadi, a sweet and sour dish crafted with raw mango, jaggery, and neem flowers, and holige, a sweet flatbread, are carefully {since you used meticulous earlier] prepared and shared with loved ones, strengthening bonds and creating lasting memories. As the celebrations reverberate across Karnataka, the atmosphere is filled with laughter, music, and an unwavering sense of community.

Pulse farming in Karnataka

Karnataka plays a vital role in India’s pulse production, contributing around 15% to the country’s overall pulse production. The main pulse crops grown in Karnataka are: Toor (Red gram), Bengal gram (Chickpea), Green gram (Mung bean), Black gram (Urad) and Cowpea. These crops form a significant part of Karnataka’s agricultural landscape.

Food

Karnataka claims one of India’s oldest and most enduring culinary traditions. The state’s diverse cuisine is a vibrant tapestry of regional and cultural influences, woven together by various communities and geographic areas. This rich culinary heritage encompasses a wide range of vegetarian and non-vegetarian dishes. In the coastal regions, seafood and rice are staples, while lentils, vegetables, coconut, tamarind, chilies, and jaggery are essential ingredients that add depth and flavor to Karnataka’s distinctive cuisine.

Let’s Explore a Karnataka classic recipe – Muddi Palya. It is a traditional recipe widely enjoyed in Karnataka and also other parts of South India. In Kannada, “Muddi Palya” roughly translates to: “Muddi” means “lump” or “mash” and “Palaya” means “side dish”.

So, Muddi Palya refers to a mashed side dish, which accurately describes the recipe’s consistency and preparation!

Muddi Palya

Muddi Palya is a most loved and traditional South Indian dal dish, cherished for its exceptional nutritional value and delectable flavor. Typically served as a side dish, it pairs perfectly with rice, roti or idli. This iconic dal recipe is a staple in Karnataka and is widely savored throughout South India.

You need:

For the dal:

100 gm toor dal

25 gm chana dal

¼ tsp turmeric powder

½ tsp salt

To be added to the cooked dal:

1 ½ cups finely chopped spinach

1 tbsp finely chopped fenugreek leaves (optional)

1 tbsp finely chopped coriander leaves

To be grounded:

2 tbsp grated coconut

½ inch ginger piece

1 green chilies

1 sprig of curry-leaves

1 tsp jeera seeds

2 tsp coriander seeds

A small marble size tamarind

For tempering:

2 tbsp refined oil

1 tsp of mustard seeds

1 dried red chili

A pinch of hing

1 sprig of curry-leaf

Method:

Wash and soak the chana dal for 20 minutes, because chana dal takes longer to cook.

2. Soak coriander seeds, cumin seeds and tamarind in three separate bowls as in the picture.

3. Mix both the dals and wash well. 4. Transfer the dal to the pressure cooker.

5. Add salt, turmeric and 2 cups of water. Close the lid and place the cooker over high flame.

6. After the first whistle lower the flame and cook for 2 minutes.

7. Allow the cooker to cool down by itself.

While the dal cooks, prepare the additional ingredients.

8. Wash and chop finely spinach, fenugreek and coriander leaves.

Gather all the ingredients to be ground on a plate.

9. Wash and chop the ginger and the chili.

10. Rinse and drain cumin and coriander seeds separately.

11. Wash and pluck curry leaves.

12. Extract the pulp from the tamarind and 2 tablespoons of grated coconut.

13. Place all the above ingredients in a grinder and grind finely.

14. Add water if necessary.

15. Transfer the grounded spices to a bowl.

16. Open the lid of the cooker and check if it is cooked.

17. If cooked transfer the dal to a bowl.

18. Heat oil in a pan over medium heat. Once hot, switch off the flame. 19. Add mustard seeds and let them splutter.

20. Add curry leaves and asafoetida (hing).

21. Break the dried red chili into halves, remove the seeds, and add to the pan.

22. Sauté for a few seconds, until fragrant.

23. Finally, add the ground spices and mix well.

24. Continue frying the spices until they turn aromatic and the oil starts to separate, oozing out from the mixture.

25. Add the chopped fenugreek leaves and stir well to combine.

26. Add the chopped spinach leaves and sauté for a few minutes, until the leaves wilt and blend with the spices.

27. Add the cooked dal to the pan and mix well to combine with the spices.

28. Add a small amount of water and bring the mixture to a boil.

29. Reduce the heat and simmer for about 2 minutes, allowing the flavors to meld.

30. Switch off the flame. Stir in the chopped coriander leaves. Cover the pan for a minute to allow the flavors to infuse. Serve hot with steaming rice, roti or idli. Enjoy !

Happy cooking !

Coming up next ……………Dal from Kerala

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Dal from Andhra Pradesh

Andhra Pradesh a state in the southeastern part of the country. Its capital is Amaravati.

The state is bordered by Bay of Bengal coastline in the east, Tamil Nadu in the south, Karnataka, Telangana in the west, Chhattisgarh and Odisha in the north.

Andhra Pradesh is a beautiful state that has a mix of majestic mountains, rolling hills and serene beaches displaying the diverse landscape as it unfolds across coastal plains, hills, and valleys. The state is steeped in rich cultural heritage. It’s home to numerous ancient temples that display its historical past. The forests are home to many animals and birds. The waterfalls and lakes add to the state’s natural charm. As the sun sets over the ocean, the sky turns golden and red, making Andhra Pradesh a treat for the eyes.

Festival of Andhra Pradesh

Andhra Pradesh is a vibrant state that celebrates multiple festivals, each with its own unique charm. One of the most significant and iconic festivals is the Srivari Brahmaotsavam, which displays the state’s rich cultural heritage.

The Srivari Brahmaotsavam is a nine-day festival held annually at the revered Tirumala Venkateswara Temple in Andhra Pradesh. Taking place in September-October, this grand celebration draws millions of devotees from across India. During the festival, the temple is transformed into a vibrant spectacle, adorned with intricate flower arrangements, dazzling lights, and colorful rangoli designs. The main deity, Lord Venkateswara, is taken out in a majestic procession on various ornate vahanas (vehicles), accompanied by the chanting of sacred Vedic hymns and the rhythmic beating of traditional drums.

Steeped in history, the Tirumala Venkateswara Temple has been shaped by the contributions of various dynasties and rulers. Today, the temple is managed by the Tirumala Tirupati Devasthanams (TTD), which has been entrusted with its care since 1933.

Pulse farming in Andhra Pradesh:

Andhra Pradesh is one of the leading producers of pulses in India, with chickpeas, pigeon pea, black gram, and green gram being major crops. Pulses are grown in over 50% of the state’s agricultural land. Overall, pulse farming plays a vital role in Andhra Pradesh’s agriculture and economy, providing income and employment opportunities to many farmers.

Food:

Andhra Pradesh, fondly known as the ‘Rice Bowl of India’, takes great pride in its culinary heritage. Rice is the staple food of the region, and the local cuisine has been shaped by a rich blend of Telugu, Tamil, Kannada, and Muslim influences. The liberal use of tamarind and chilies is a hallmark of Andhra cuisine, infusing dishes with a perfect balance of sour and spicy flavours.

Today, we’ll explore the world of Andhra cuisine with a simple yet flavourful recipe.

Tomato Pappu

Tomato Pappu, or Tomato Dal, is a timeless Andhra classic that beautifully blends fresh tomatoes with toor dal (pigeon pea lentils). This aromatic dish is a masterpiece of flavors that will delight your senses and leave you craving for more.

You need:

For the dal:

150 gm toor dal (pigeon pea lentils)

½ tsp turmeric powder

½ tsp salt

To be added to the cooked dal:

200 gm ripe tomatoes finely chopped

1 medium size onion finely chopped

2-3 green chilies

1 tbsp of chopped coriander leaves

1 tbsp tamarind paste

1 tbsp refined oil

For tempering:

2 tbsp oil

6-8 clove of garlics

½ tsp cumin seeds

½ tsp rai/ black mustard seeds

2 dried red chilies halved

1 sprig of curry leaves

A pinch of hing (asafoetida)

Method:

Wash and soak the dal for about 10 -15 minutes.
Transfer the dal to the pressure cooker.
Add salt and turmeric.
Add 1 cup of warm water. Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more.
Let cooker cool by itself.

While the dal cooks, prepare the additional ingredients.

6. Finely chop washed chilies, tomatoes, onion and coriander leaves.

Once the pressure cooker has cooled:

7. Stir the dal until it reaches a mushy consistency, then add about 1 cup of warm water and set aside.

8. Heat oil in a large pan. Sauté onions for a few seconds.

9. Add chopped chilies and continue cooking for a bit.

!0. Add tomatoes and a pinch of salt. Cook until the mixture becomes soft and mushy.

11. Stir in the tamarind paste, ensuring it’s well combined.

12. Finally, add chopped coriander leaves and mix thoroughly.

13. Combine the cooked dal with the tomato mixture, stirring well to merge.

14. Add 1 cup of warm water and gently bring the mixture to a boil, stirring occasionally.

15. In a separate pan, heat oil over medium heat.

16. Add mustard seeds, hing, and cumin seeds. Allow the mustard seeds crackle.

17. Add crushed garlic and dried red chilies. Sauté for a few seconds, until fragrant.

18. Pour the tempering mixture of fried spices over the dal.

19. In a separate pan, crisp-fry curry leaves, then add them to the dal.

20. Cover and let the flavors meld together. Serve hot with steamed rice and enjoy!

This is your delicious Tomato Pappu!

Happy Cooking!

Coming up next ………. Dal from Karnataka.

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Dal from Southern India

Southern India is bounded by Indian Ocean in the south, Arabian Sea and Goa in the west and Bay of Bengal in the east, and Maharashtra, Chhattisgarh and Odisha in the north. Lakshadweep Islands which are also a part of South India lies in the Arabian Sea to the west.

South India, comprising the states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, is a treasure trove of rich cultural heritage and natural beauty. The region is home to ancient temples, such as the Brihadeshwara Temple in Thanjavur and the Meenakshi Amman Temple in Madurai, which display exquisite Dravidian architecture. The scenic backwaters of Kerala, the picturesque hill stations of Ooty and Kodaikanal, and the pristine beaches of Marina and Kovalam are just a few examples of South India’s breathtaking natural landscapes. The region is also famous for its vibrant classical music and dance forms, such as Carnatic music, Bharatanatyam, and delicious cuisine, which includes popular dishes like idlis, dosas, and sambars.

Kanya Kumari is the southern most tip of mainland India, where the India Ocean, Bay of Bengal and Arabian Sea meet. Sometimes one can see the three different colors of the three different seas.

Wonders of the States:

Andhra Pradesh – Visakhapatnam harbor.

Karnataka – Shri Murudeshwara Temple.

Kerala – Back waters.

Lakshadweep Islands – Beach.

Puducherry – Matrimandir, Auroville

Tamil Nadu – Meenakshi Temple

Telangana – Golconda Fort

Pulse farming in South India

Pulse farming is important in South India. Pulses like tur, chickpea, and urad are grown in states like Karnataka, Tamil Nadu, and Andhra Pradesh. Farmers face challenges like less rain, poor soil conditions and pests. But with good farming practices and government help, pulse farming has been successful and farmers are able to earn a good living.

Food:

South Indian cuisine is a masterpiece of flavors, with popular dishes like Idlis, Dosas, Vadas, Sambars and Rasam. Rice is their staple food. Coconut, spices and curry leaves are used extensively in their cuisine. They even use chana dal and urad dal as spices.

Let’s cook the unique dal dishes from each state: Andhra Pradesh, Karnataka, Kerala, Lakshadweep Islands, Puducherry, Tamil Nadu and Telangana.

Coming up next ……………….Dal from Andhra Pradesh.

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Dal from Maharashtra

Maharashtra is located in the western and central part of India.It is bordered by the Arabian Sea to the west. The Indian states Karnataka and Goa are to the south, Telangana to the southeast and Chhattisgarh to the east, while Gujarat and Madhya Pradesh are to the north. Nagar Haveli Union territory lies in the north-west.

In 1534, the Portuguese occupied seven islands in Maharashtra, which eventually became the city of Bombay (now Mumbai). The name ‘Bombay’ originates from the Portuguese phrase ‘Bom Bahia’, meaning ‘good bay’. Initially, these islands were mere fishing villages, marshes, and hills.

In the 17th century, the King of Portugal gifted these islands to King Charles II of England as a dowry for his marriage to Princess Catherine of Braganza. This marked the beginning of British rule in Maharashtra. The British developed Bombay into a major trading hub, expanding their control to other parts of Maharashtra and establishing the British East India Company. After India gained independence in 1947, the British left Maharashtra in 1948. Initially, India merged Maharashtra and Gujarat into a single state, the ‘State of Bombay’ (1950-1960). However, on May 1, 1960, the state was divided into two separate entities: Gujarat and Maharashtra.

Ganesh Chaturthi is a popular festival in Maharashtra, celebrating the birth of Lord Ganesha. It’s a 10-day celebration that begins with installing clay idols of Ganesha at home or in public pandals. Daily prayers, offerings, and cultural events follow. The festival ends with an immersion ceremony, where the idols are submerged in water.

Ganesh Chaturthi is a time for spiritual growth, family bonding and community celebrations, honoring the beloved deity who removes obstacles and brings good fortune.

Pulse farming in Maharashtra

Maharashtra is a major producer of pulses in India. The state grows various pulses like tur, moong, urad, and chana. These crops are mainly grown in the Marathwada, Vidarbha, Khandesh, and Western Maharashtra regions. The government supports pulse farmers with initiatives like soil health cards, irrigation facilities, and crop insurance. This helps Maharashtra remain a leading producer of pulses in the country.

Food:

In Maharashtra, food habits are diverse and influenced by regional and cultural traditions. Staple foods include rice, wheat, and millet, with a focus on vegetarian and non-vegetarian options. Coconut, spices, and chilies are commonly used in cooking. Overall, Maharashtrian cuisine is a flavorful blend of texture, taste, and tradition.

Today we will try out Amti.

Amti

Amti, a favourite Maharashtrian curry, is a flavorful blend of split red lentils (toor dal) and aromatic spices. What’s remarkable is that it’s made without onion or garlic, yet its taste is simply delightful! We thoroughly enjoyed it, and we’re sure you will too – so be sure to give it a try!

You need:

For the dal:

½ cup toor dal

½ tsp salt

¼ tsp turmeric powder

2-3 green chilies

To be added to the cooked dal:

3-4 pieces kokum

2 tsp jaggery powder

2 tsp Goda powder

1 tbsp finely chopped coriander leaves

For tempering:

2 tbsp refined oil

1 tbsp grated fresh coconut

½ tsp rai/mustard seeds

¼ tsp hing (asafoetida)

A sprig of curry leaves

Method:

Begin by washing and soaking the dal for 15 minutes, which helps it cook faster.
Transfer the soaked dal to a pressure cooker. Add chilies, salt, and turmeric powder, followed by just enough water to cover the dal.
Place the cooker over medium heat. After the first whistle, reduce the flame to low and cook for 1.5 minutes.
Switch off the flame. Allow the pressure cooker to cool down naturally before opening.

While the dal cooks, prepare the additional ingredients.

5. Wash and soak the kokum pieces in hot water for about 15 minutes. (For a more intense flavor, lightly grind the kokum to release its natural sourness. Alternatively, you can add the kokum pieces directly without grinding. Strain and use the liquid.)

6. Wash and finely chop the coriander leaves.

7. Wash and remove the curry leaves from the sprig and set aside.

8. Once the pressure cooker has cooled, open and check if the dal is cooked.

9. If it’s done, add a little warm water to adjust the consistency, then transfer the dal to a wider pan.

10. Bring the dal to boil.

11. Add kokum, jaggery and Goda masala one at a time and mix well.

12. Stir in the chopped coriander leaves and continue cooking for another 5 minutes.

13. Adjust the consistency of the dal to your liking by adding more water.

14. Finally, taste and adjust the seasoning as needed by adding salt, jaggery, or Goda masala to perfect your Amti.

15. Heat oil in a pan over medium heat.

16. Add mustard seeds and let them crackle.

17. Then, add a pinch of hing (asafoetida).

18. Next, add curry leaves and sauté until they become crispy.

19. Finally, add grated coconut and fry for a few seconds, until lightly browned.

20. When the coconut turns slightly brown, add the spices to the dal and mix well.

21. Serve hot with steamed rice.

Enjoy your delicious and comforting Amti!

Happy cooking !

Coming up next ………………Dal from South India.

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Dal from Gujarat

Gujarat is situated on the west coast of India. Gandhinagar is its capital. It is bounded by the Arabian Sea on the west, Pakistan and Rajasthan in the north and north-east respectively, Madhya Pradesh in the south-east and Maharashtra in the south.

Thousands of years ago, the coastal region of Kutch District in Gujarat was a shallow part of the Arabian Sea. A geological shift formed a vast lake, as the hot temperature evaporated the water, a breathtaking expanse of white salt crystals emerged, giving birth to the Rann of Kutch. The term ‘Rann’ means ‘desert’ in Hindi. The region comprises two distinct parts: the Greater Rann and Little Rann, with differing topography creating a striking contrast. The Rann of Kutch transforms into a breathtaking white desert, filled with water during the monsoon season and evaporating in summer, leaving behind a blanket of white salt crystals. It is during this time that salt farmers undertake “Pannarin”, the labor-intensive process of harvesting and collecting salt from the evaporation ponds. Moreover, the Little Rann of Kutch is also renowned for its rich wildlife, including the Indian wild ass, eagles, and flamingos.

Gujarat is called the ‘Land of Festivals’ because it celebrates over 3,000 festivals every year! After a big earthquake in 2001, the government started the festival called Rann Utsav in 2004 to help rebuild and preserve the local culture. At first, it was just a 3-day celebration, but now it extends up to 2 months!

Rann Utsav is a very special festival. During this time, a whole new establishment is set up in the white salt desert with fancy tents and cottages. You can enjoy local music and dance performances, buy local handicrafts and try delicious local food. There are also fun activities like star gazing, camel rides, and sightseeing. You can even visit the highest point in Kutch, called Kala Dunga!

Pulse farming in Gujarat

Pulse farming thrives in Gujarat, making it a leading producer of pulses in India. The state’s favorable climate and soil, support various pulses like chickpeas, groundnuts, and moong. Government initiatives like irrigation projects and crop insurance schemes have boosted production, ensuring food security and employment for rural families.

Food:

Gujarati cuisine is a vibrant blend of vegetarianism, sweet and salty flavors, and local ingredients like peanuts and coconut. Onions and garlic are often avoided, with kokum used instead of tamarind for a unique taste. Gujarati dal is distinct, with a thin consistency and prominent sweet-sour flavor. Typically, methi (fenugreek) and hing (asafoetida) are essential ingredients, but feel free to adjust sweetness, sourness, and spices to your taste.

Today we will try out ‘Khatti Meethi Dal’ (Sweet and Sour Dal)

Khatti Meethi Dal (Sweet and Sour Dal)

This classic Gujarati dal perfectly balances sweet and sour flavors with a comforting blend of warm spices. We thoroughly enjoyed this delightful dish, and we hope you will too!

You need:

For the dal:

100 gm toor dal

40 gm peanuts

¼ tsp methi (fenugreek)

¼ tsp hing (asafoetida)

½ tsp turmeric powder

½ tsp salt

To be added to the cooked:

½ cup chopped tomato

2 tsp ginger-chili crushed

1 tsp coriander powder

3-4 pieces of kokum

1 tbsp jaggery

8-10 curry leaves

For tempering:

1 tbsp refined oil

1 tsp rai seeds/mustard seeds

2 dried red chilies

1 tbsp finely chopped coriander leaves

Method:

Wash and soak the dal and peanuts for about 10 -15 minutes.

2. Transfer the dal to the pressure cooker.

3. Add salt, turmeric, methi and hing.

4. Add 1 cup of warm water.

5. Place the soaked peanuts in a steel bowl with little water and place it on top of the dal as in the picture below.

6. Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more.

7. Let cooker cool by itself.

8. While the dal cooks, prepare the additional ingredients.

9. Soak kokum in hot water and set aside.

10. Finely chop washed chilies and tomatoes.

11. Peel and chop the ginger, then crush or grind it along with the chilies.

12. Once the pressure cooker has cooled, remove the bowl of peanuts.

13. Stir the dal until it reaches a mushy consistency, then add about 1 cup of warm water.

14. Transfer the dal mixture to a larger pan.

15. Grind the peanuts in a grinder coarsely and set aside.

16. Bring the dal to boil.

17. Add the crushed peanut and stir the dal well.

18. Add the chopped tomatoes and then the crushed ginger and green chilies.

19. Lower the flame and let the dal keep simmering for about 2 minutes.

20. Add the kokum along with its water to the dal.

21. Stir in curry leaves and coriander powder, then continue to simmer the dal for an additional 4-5 minutes.

22. Add the jaggery powder and stir well. Bring the dal to boil.

23. In a separate pan, heat the oil. Add the rai seeds and allow it to crackle. Switch off the heat.

24. Add the dried red chilies and stir till you get the aroma from the spices.

25. Pour the fried spices over the dal and gently stir in.

26. Wash and finely chop the coriander and stir into the dal.

27. Cover the dal, allowing the flavors to meld together.

28. Serve hot, paired perfectly with rice or roti. Enjoy!

Happy Cooking !

Coming up next ……………………Dal from Maharashtra

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Dal from Goa

Goa a small state on India’s western coast, is bounded by the states of Maharashtra on the north and Karnataka on the east and south and by the Arabian Sea on the west. The capital is Panaji (Panjim). It is one of India’s smallest states.

Goa is a treasure trove of vibrant culture, rich history, and breathtaking natural beauty. Its diverse heritage is a feast for the eyes, with decorative Portuguese buildings and colorful Hindu temples.

Goa is home to several luxurious floating casinos that offer a unique gaming experience. From beach lovers to history enthusiasts, and foodies to adventure seekers, Goa’s diverse attractions make it a memorable destination for all.

Festival of Goa:

Shigmo is a vibrant festival in Goa, celebrating the arrival of spring and the harvest season. Colorful processions and parades fill the streets, featuring traditional dances like Ghode Modni and Shigmo Dance, performed by men and women in elaborate costumes. The air is filled with lively music, and drumming adding to the energetic atmosphere.

As a significant event, Shigmo festival strengthens community bonds and displays the state’s rich cultural heritage. It’s a wonderful experience that shows Goa’s spirit and joy!

Pulse farming in Goa

In Goa, cowpea (Alsando) is the main pulse crop grown, using sustainable practices like natural fertilizers and insecticides. The state’s unique cowpea variety is prized for its taste, high biomass, and fleshy texture. Cowpea and black-eyed bean (also known as black-eyed pea) are closely related but not exactly the same. In many parts of the world including India, the term “cowpea” and “black-eyed bean/Lobia” are often used interchangeably.

Goa’s well-drained soil and canal irrigation system, established by the Portuguese, make it ideal for pulse farming. This eco-friendly approach preserves Goa’s agricultural heritage while providing a steady supply of nutritious pulses for local consumption.

Food:

Goan cuisine is a fusion of seafood flavors and Portuguese cooking techniques. Rice and fish are staples, often cooked with spices, coconut, and fresh seafood. An iconic dish is Tonak Alsande, a spicy curry made with black-eyed beans, spices, and coconut. This flavorful curry is a staple at Goan weddings and is loved by all.

And, here’s a simple recipe for Tonak Alsande (Black-Eyed Bean Curry).

Tonak Alsande

It is a delightful dish and has a rich, creamy and slightly thick coconut -based gravy infused with the warmth of spices. Overall, it is a nourishing and delicious dish. We enjoyed it very much.

You need:

For the dal:

200gm black-eyed beans/Lobia (Alsande)

1 green chili

½ tsp salt

For tempering:

2 tbsp coconut oil/ Refined oil

1 onion, chopped

1 tsp grated garlic

1 tsp grated ginger

2 tbsp grated coconut

½ tsp cumin seeds

½ tsp coriander powder

½ tsp red chili powder

¼ tsp turmeric powder

½ tsp garam masala

A few sprigs of coriander leaves

Method:

Rinse and soak black-eyed bean overnight.
Rinse it again and transfer dal to pressure cooker with ½ tsp salt, 1 green chili and 2 cups warm water.
Cook on high heat till 1st whistle, then reduce heat to minimum and cook for 2 minutes.
Let cooker cool by itself.

5. In the meantime, peel and wash the onion, ginger and garlic.

6. Chop the onion finely.

7. Grate ginger and garlic separately

8. Wash and finely chop the coriander leaves and keep aside.

9. Transfer the cooked dal to a bowl.

10. Take 1-2 tablespoons of the dal and mash it with a fork.

11. Return the mashed dal to the bowl, allowing it to thicken the gravy.

12. Heat oil in a pan and sauté onion until softened.

13. Add garlic and ginger and cook until fragrant.

14. Then, add cumin seeds and saute for a bit.

15. Next, add coriander powder and turmeric powder, mix well, and saute for 30 seconds.

16. Add grated coconut and fry until oil starts to separate.

17. Then, add the watery gravy of the dal to the fried spices and bring to a boil.

18. Simmer for about a minute or two, allowing the flavors to mix together.

19. Stir in the black-eyed beans and mix well.

20. Bring the mixture to a boil, then cook for an additional minute, or until the beans are tender and the flavors have combined.

21. Add garam masala to the dal, reduce heat to a simmer, and cook for 1 minute. Adjust the salt.

22. Stir in chopped coriander leaves, cover, and let infuse for 1 minute.

23. Serve hot with rice or roti.

Enjoy your delicious Tonak Alsande!

Happy Cooking!

Coming up next ………………….Dal from Gujarat.

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Dal from Daman, Diu, Dadra & Nagar Haveli

Daman, Diu, Dadra, and Nagar Haveli, previously separate union territories, have been merged to form a single union territory in India. From a geographical perspective, Daman, Dadra, and Nagar Haveli are located on the mainland, situated near the western-southern border of Gujarat, adjacent to Maharashtra. On the other hand, Diu is an island located off the coast of Gujarat’s Junagarh district, separated by the Arabian Sea, approximately 200 km away.

The capital of Daman, Diu, Dadra and Nagar Haveli is Daman. Daman is the largest city in the union territory. Despite their distinct geographical locations, these four districts, which were formerly under Portuguese rule, have come together to form a unified union territory in India. These four tiny towns – Daman, Diu, Dadra, and Nagar Haveli – are steeped in rich history and fascinating legends.

Nariyal Purnima is a very popular festival in Daman and Diu, and is also known as the “Coconut Festival”. It is celebrated on the full moon day of the month of Shravan, usually in August or September. During Nariyal Purnima, people worship the sea god and offer coconuts to the sea.

The festival marks the beginning of the new fishing season and is a time for fishermen to offer thanks to the sea for their livelihood. The festival is celebrated with great enthusiasm, with traditional music, dance, and food. People also decorate their homes and boats with lights and colours, and there are boat races and other cultural events. Nariyal Purnima is a unique and important festival in Daman and Diu, and it’s a great time to experience the local culture and traditions!

Pulse farming in Daman, Diu, Dadra & Nagar Haveli

Daman & Diu and Dadra & Nagar Haveli, two union territories in western India, are promoting pulse farming to enhance food security and diversify agriculture. Farmers in these regions are cultivating various pulses like moong, urad and tur, which are suitable for the local climate. The government is providing support through initiatives like subsidized seeds, irrigation facilities, and technical guidance. As a result, pulse production is increasing, benefiting local farmers and contributing to the region’s nutritional well-being.

Food:

The local cuisine in Daman, Diu, Dadra and Nagar Haveli is a mix of Gujarati, Maharashtra, Portuguese, and local flavours. People often eat rice, fish and dal (lentil soup). Today, we’re exploring Masoor Dal Kharu, a favourite lentil curry made with red lentils, coconut milk, and spices. It’s an aromatic dish loved by locals!

Dal means lentil and Kharu in Gujarati means savoury or salty. So, Dal Kharu literally means savoury lentil.

Masoor Dal Kharu

Dal Kharu is a flavourful and aromatic lentil curry, with coconut milk and a blend of spices. It is a popular dish in the region! The coconut milk adds a rich and creamy texture, while the spices and the tamarind give an aromatic and tangy flavour. Enjoy!

You need:

For the dal

100 gm masoor dal

½ tsp turmeric powder

½ tsp salt

For tempering:

1 tbsp coconut oil/refined oil

¼ cup coconut milk

1 medium size onion, finely chopped

2 cloves garlic, minced

½ inch ginger, grated

2 green chilies

½ tsp cumin seeds

½ tsp coriander powder

½ tbsp tamarind paste

A few sprigs of coriander leaves

Method:

Wash and soak masoor dal for 10 minutes.
Transfer dal to pressure cooker with 1/2 tsp salt, 1/2 tsp turmeric powder, and 2 cups warm water.
Cook on high heat till the first whistle, then reduce heat to minimum and cook for 1minute and 30 seconds.
Let cooker cool, then transfer dal to a bowl, adding water if needed.

5. Heat oil in a pan and sauté the onion.

6. Add garlic, ginger and chilies until softened.

7. Add cumin seeds and saute for a bit.

8. Then, add coriander powder, mix well, and saute for 30 seconds

9. Add coconut water or milk and mix well.

10. Add the tamarind and fry till the oil oozes out.

11. Add the cooked dal.

12. Add about 2 cups of warm water and bring it to boil. Add more water to retain your consistency of the dal.

13. Bring the dal to a boil, then reduce the heat to a simmer.

14. Let it cook for 3-4 minutes. Adjust the salt.

15. Stir in chopped coriander leaves, cover, and let it infuse for a minute.

16. Serve hot with rice or roti.

Happy cooking !

Coming up next ……………………Dal from Goa.

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Dal from Western India

Western India comprises of three states – Gujarat, Maharashtra, and Goa – as well as the union territory of Daman and Diu, which recently merged with Dadra and Nagar Haveli.

This region is flanked by the Arabian Sea and Pakistan to the west, Rajasthan and Madhya Pradesh to the north, Chhattisgarh to the east, and Telangana and Karnataka to the south. Notably, Ghar Moti, a small village in the Kutch region of Gujarat, marks the westernmost point of India.

The western region of India, which includes Goa, Maharashtra, and Gujarat, has a rich history dating back to ancient times, with various dynasties and empires ruling the area. By the 15th century, the Bahamani Sultanate and the Gujarat Sultanate emerged as prominent powers, setting the stage for European colonization. The Portuguese arrived in Goa in 1510 and later occupied the 7 islands of Maharashtra – Mazagaon, Colaba, Chinsurah, Mahim, Parel and Worli in 1534, which now form the city of Mumbai (Bombay), as well as 4 towns in Gujarat (Daman, Diu, Dadra, and Nagar Haveli) between 1531 and 1779. This marked the beginning of Portuguese rule in the region, which lasted for several centuries until India’s annexation in 1961.

States of wonder:

Daman – A coastal town.

Goa – A beach.

Gujarat – White salt desert.

Maharashtra – Marine Drive.

Pulse farming in Western India

Western India is a major producer of pulses. However, pulse farmers face challenges like water scarcity and climate change. To overcome these, they grow multiple pulse crops. The government supports these farmers, ensuring food security and protecting their livelihoods.

Food:

Western India’s cuisine is diverse and vibrant. Staples like rice, roti, and dal are common. Some areas are mostly vegetarian, while coastal regions love seafood and coconut-based dishes. Dairy products are also popular. Let’s explore the unique dal dishes from each state: Daman & Diu, Goa, Gujarat, and Maharashtra.

Coming up next …………………..Dal from Daman & Diu.

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Dal from Rajasthan

Rajasthan is a state located in the northwestern part of India. Its capital is Jaipur. It shares international border with Pakistan in the west. It is bordered by five other Indian states: Punjab to the north, Haryana and Uttar Pradesh to the northeast, Madhya Pradesh to the southeast and Gujarat to the southwest.

Rajasthan is home to the vast Thar Desert, which covers over half of the state. The desert’s golden sand dunes create a breathtaking landscape. The state also has several mountain ranges, including the Aravalli Range, and sparkling lakes that add to its natural beauty. Rajasthan’s rich history is reflected in its many magnificent forts, palaces, and temples, which showcase its glorious past.

There is an interesting story behind the Thar Desert which was once a lush paradise. As Lord Ram, accompanied by Sita and Lakshman, wandered in exile, King Ravana abducted Sita. Ram and Lakshman embarked on a perilous quest to rescue her. Their journey led them to Ramaswaram, where Ram pleaded the ocean deity to recede, and create a path to Lanka. However, the ocean refused to yield. With a heavy heart, Rama summoned a divine weapon to dry the ocean. The ocean begged for mercy and suggested to divert the weapon at Drumatulay, where people were dirtying the water. Rama agreed and unleashed the weapon towards the north. As the divine energy struck Drumatulay, the waters receded and the region became a desert. But Ram blessed the region for cattle rearing, agriculture, and hardy plants to flourish.

The Pushkar Fair/Mela is one of the largest camel fairs in the world which is held annually in a small town in Ajmer, Pushkar, during October-November, for 7 days, displaying the state’s rich cultural heritage. The fairground comes alive with colorful stalls selling traditional handicrafts, souvenirs and delicious local cuisine.

The air is filled with the sound of folk music, laughter and camel bells as thousands of camels are paraded. There are camel safaris, where one can hop on a camel’s back and take a joy ride across the desert. As the sun sets, the sky is painted with mesmerizing hot air balloon rides and the night sky twinkles with fireworks. The fair has something for everyone making it an unforgettable experience.

Pulse farming in Rajasthan:

Rajasthan is a leading producer of pulses like moth and mung. Its dry climate and soil suit pulse cultivation. Farmers use traditional and modern methods to grow high-quality pulses.

Food:

Rajasthani cuisine is a delectable fusion of tradition, flavor, and history! It is a predominantly vegetarian state, with assorted lentil curries which perfectly pair with roti and rice. Among the traditional dal dishes, Dal-Bati-Churma and Panchmel Dal stand out.

Today, we’re going to try out the flavors of Panchmel Dal. It is also known as Panchratna Dal. Panchmel Dal literally means ‘five-lentils’ and is a nutritious and flavorful dish.

Panchmel Dal

The dal dish harmoniously blends with the five distinct types of lentils, making it a true culinary treasure! We loved the dish. Hope you enjoy this recipe too!

You need:

For the dal:

30 gm moong dal

30 gm masoor dal

30 gm chana dal

30 gm urad dal

30 gm toor dal

1 green chili

1 bay leaf

½ tsp turmeric powder

½ tsp salt

For tempering:

1 tbsp refined oil

1 medium size onion chopped

2 cloves garlic, grated

1 inch ginger, grated

1 medium tomato, chopped

½ teaspoon cumin seeds

½ teaspoon coriander powder

½ teaspoon garam masala powder

A few sprigs of coriander leaves.

Method:

Rinse the dals together and soak them in water for 30 minutes.
Drain and place it in the pressure cooker.
Add bay leaf, chili, salt and turmeric powder.
Add 2 cups of water and close the lid and place it over the stove. After the first whistle, lower the flame to its minimum, and continue to cook the dal for 2 minutes.
Switch off the flame and allow the cooker to cool down by itself.