Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.
Lunch Menu #7
- White Rice
- Paruppu Kadayal
- Rasam
- Curd Rice
- Cabbage Stir-fry
Have a look at other South Indian Lunch Recipes 👉 here
Ingredients
- 1 small cup of Split Pigeon Peas / Toor Dal
- 1 tsp Cumin seeds
- 1 Onion, medium-sized, finely chopped
- 1 large Tomato, finely chopped ( optional )
- 2 Green chilies, finely chopped
- 1 Dry red chilly
- 4 Garlic cloves, mashed
- Salt to taste
- 1 tbsp Oil
- Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.
- Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.
- Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.
- Add the tomatoes and cook till it becomes mushy and cooked.
- Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.
- Serve this with hot rice and dollop of ghee.
Paruppu Rasam | Dal Rasam | Lentil Rasam
Ingredients
- 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
- 1 large Tomato
- Tamarind
- 1 tp Mustard seeds
- 1/8th tsp of Asafoetida
- 3 Dry Red Chillies
- 1 tsp Jeera / Cumin seeds
- 1/2 tsp Pepper
- 3 cloves of Garlic
- Few Coriander Leaves
- Salt as required
- 1 tsp Oil
Preparation
- How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas ) along with 2 cups of water. When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.
- Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.
- Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.
Method:
- Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.
- Add dry red chillies and asafoetida.
- Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.
- Let it boil for 2 to 3 minutes so that the raw smell goes off.
- Add the dal water, salt, and mix well.
- Once the water starts to boil, switch off the flame immediately.
- Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.
Curd Rice
Ingredients:
- 1 cup of Cooked Rice
- 1/4 liter Curd
- 1 tbsp of Oil
- 1 tsp Mustard seeds
- 1 tsp Channa Dal / Bengal Gram
- Few Cashew Nuts
- 1 Dry red Chilly
- Few Curry Leaves
- Salt to taste
Method:
- Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.
- Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.
- Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.
- Add this tempering / tadka to the rice and mix well.
Cabbage Poriyal:
Ingredients:
- 1 large cup of shredded cabbage
- 1 tsp Channa dal
- 1 tsp Mustard seeds
- few Curry Leaves
- 3 Dry Red Chili
- 1 tbsp Oil
- Salt to taste
Method:
- Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.
- Next add curry leaves, dry red chili, and fry. Do not burn.
- Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.
