Dals and Rasams

Recipes contributed by San Jose Nithyananda Vedic Temple Sangha Black Eyed Peas Rasam Channa Dal Dal & Tomato Rasam Kaddu Ka Dalcha

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BLACK EYED PEAS (Alsandhalu) RASAM

INGREDIENTS
½ cup Black eyed peas, soaked for 6 hours
2 Tomatoes, chopped
4 cups Water
1 pinch Turmeric
Salt to taste

For Powder:
2 tsp Toor dal
2 tsp Channa dal
¼ tsp Black pepper corns
2 tsp Coriander seeds
2 Dry Red Chillies

Seasonings:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Curry leaves
1 pinch Asafetida powder

1 tsp Coconut, dry grated
1 tbsp Cilantro, finely chopped

DIRECTIONS
1) Pressure cook black eyed peas with 1 ½ cups water, then blend into a paste and set aside.
2) Cook tomatoes with water and turmeric.
3) Add mashed black eyed peas and salt.
4) Make a fine powder by roasting all the powder ingredients and then grinding them.
5) Add the powder to the beans and cook for 5 minutes.
6) Heat oil and fry seasonings until they splutter.
7) Garnish with coconut and cilantro.

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CHANNA DAL

INGREDIENTS
1 cup Channa dal
¼ tsp Turmeric powder

Seasonings:
2 tbsp Ghee
1 tsp Cumin seeds
½ tsp Black pepper, crushed
½ inch Ginger, chopped
2 Dry Red Chillies, chopped into 4-5 pieces
5-6 Curry leaves
1 tbsp Grated Coconut

¼ tsp Garam masala
Salt to taste

DIRECTIONS
1) Wash and cook dal until it is tender.
2) Add turmeric powder.
3) Heat ghee and fry seasonings until coconut turns gold in color.
4) Pour seasonings over the dal.
5) Add garam masala, salt and mix well.
6) Boil for five minutes.

Serve with rice or chapattis.

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DAL & TOMATO RASAM

INGREDIENTS
¼ cup Toor dal
1 pinch Turmeric powder

Seasonings:
1 tsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
2 Dry Red Chillies, crushed to bits
½ tsp Black pepper, crushed
5-6 Curry leaves
1 pinch Asafetida powder

2 Tomatoes, chopped
2 tsp Tamarind paste
1 pinch Salt as needed

1 tbsp Cilantro, chopped

DIRECTIONS
1) Wash the dal and cook in 1 ½ cup boiling water.
2) Add turmeric powder.
3) Heat oil and fry seasonings.
4) Add seasonings to the cooked dal.
5) Add tomatoes, tamarind paste and salt.
6) Add 2 cups water and boil well.
7) Remove from heat, then garnish with cilantro.

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KADDU KA DALCHA

INGREDIENTS
1 cup Channa dal, cooked
1 tbsp Tamarind paste
3 cups Pumpkin (kaddu), chopped
1 Large Tomato, chopped
1 tsp Jaggery
1 tsp Turmeric powder
1 tsp Red Chilli powder
Salt to taste

Seasonings:
2 tbsp Oil
1 inch Cinnamon stick
5 Cloves
1 Bay leaf
5 tsp Black pepper corns
2 Dry Red Chillies
½ tsp Mustard seeds
½ tsp Cumin seeds
½ tsp Shahi Jeera
1 pinch Asafetida powder
¼ tsp Turmeric powder

2 tsp Cilantro, chopped

DIRECTIONS
1) Grind channa dal into a paste.
2) Add tamarind paste and 2 glasses of water.
3) Add pumpkin, tomatoes, jaggery, turmeric, red chilli powder and salt, and then bring the dal to a boil.
4) Heat oil and fry seasonings until they splutter.
5) Add seasonings to the dal.
6) Garnish with cilantro

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MASOOR DAL

INGREDIENTS
1 tbsp Oil
3 pinches Asafetida powder
2 Bay leaves

Seasonings:
1 cup Whole lentils
1-2 Tomatoes, chopped
1 tsp Cinnamon powder
1 tsp Cumin powder
1 tsp Chilli powder
Salt to taste

1 handful Cilantro, chopped

DIRECTIONS
1) Heat oil, add asafetida and bay leaves.
2) Add seasonings and mix well.
3) Add 3 cups water and pressure cook for 3-4 whistles.
4) Garnish with cilantro.