This is a simple pasi paruppu dal thats made in Tamilnadu for Chapati. Its truly simple to make and a very nourishing side dish for chapati. The dal is cooked with a lot of vegetables and finally lemon / lime juice and coriander leaves are added. The fresh sourness from lime with veggies and dal makes it so tasty. There is a version of this recipe in each household. My aunt is an awesome cook. Even though she cooks with a lot of masalas, the kongunad way for us, she cooks simple dishes like these for herself. She never eats the kurmas and spicy gravies that she makes for us. She is a complete vegetarian who cooks awesome non-veg recipes without even tasting. She just smells and says whether the recipe needs more salt. I don’t know how she does that.

Here is how to do pasi paruppu dal, moong dal for chapathi, chapati dal recipe.

Get all the veggies chopped and ready to go. Use a combination of vegetables that you can find in your refrigerator. Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower, peas and beans etc…

Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.

Add in the onions and green chillies. Fry till its soft. Onions are optional. If you take off the onions from the recipe, this dish becomes completely Sathvik. Add in the moong dal, chopped tomatoes and the veggies.

Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.

Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine. Do not cook after adding the lemon juice. Lemon juice should not be cooked else it will turn bitter.

Serve with chapati.

• 1 teaspoon ghee
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 inch ginger, minced
• 1 medium sized onion, chopped fine
• 3 green chillies, chopped
• 1 ripe tomato, chopped
• 1/3 cup moong dal
• 2 cups veggies
• 1 1/2 cups water
• 1 teaspoon salt
• Juice of 1 lime
• 4 sprigs coriander leaves, chopped

1. Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
2. Add in the onions and green chillies. Fry till its soft.
3. Add in the moong dal, chopped tomatoes and the veggies.
4. Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
5. Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.
6. Serve with chapati.

Notes

A note on Veggies: Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower peas and beans etc…

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tailnadu

• 1 teaspoon ghee
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 inch ginger, minced
• 1 medium sized onion, chopped fine
• 3 green chillies, chopped
• 1 ripe tomato, chopped
• 1/3 cup moong dal
• 2 cups veggies
• 1 1/2 cups water
• 1 teaspoon salt
• Juice of 1 lime
• 4 sprigs coriander leaves, chopped

1. Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
2. Add in the onions and green chillies. Fry till its soft.
3. Add in the moong dal, chopped tomatoes and the veggies.
4. Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
5. Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.
6. Serve with chapati.

Notes

A note on Veggies: Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower peas and beans etc…

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tailnadu

Find it online : https://www.kannammacooks.com/pasi-paruppu-dal-moong-dal-chapathi/

This recipe for meen manga curry is a slight variation from the Alleppey Fish Curry that I have shared before. I love mango in curry. The delicious tang that mangoes impart into the sauce makes this dish so good. Also with ginger and coconut, it just gets better. This Keralan meen manga curry is such a keeper. Here is the recipe for meen manga curry.

First, we need to get the mangoes ready. There are different varieties of raw mangoes that’s available in the market. One can use whatever is in season. I just added one mango today for the curry. If the raw mango is not very sour, add a little bit more if you want a very tangy curry. Wash, peel and cut the mango into big chunky slices. Discard the seed. Set aside.

Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.

Add in the onions and fry till the onions are soft. You can substitute shallots instead of onions for a more traditional flavor.

Take a small cup and add in the masala powders to the cup. Turmeric powder, Red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.

Add the paste, tomatoes and the salt to the pan. Saute for a couple of minutes. Add in the mango chunks and a cup of water. Let it come to a boil.

In the mean time, grind the coconut in a mixie with about half a cup of water to a smooth fine paste. Add it to the pan.

Add in the fish pieces and let the curry simmer for 10-12 minutes, pan covered with a lid on medium flame. Remove from heat and let it rest for 15 minutes before serving.

Meen manga curry is ready. Serve hot with rice.

• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (vendhayam)
• 2 sprigs curry leaves
• 1 inch piece ginger, finely minced
• 2 green chillies, chopped
• 1 medium onion, sliced
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 3 teaspoon red chilli powder
• 1.5 teaspoon salt
• 1 ripe tomato, chopped
• 1 mango (raw), chunks
• 1/2 cup fresh coconut
• 500 grams fish steaks

1. Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
2. Add in the onions and fry till the onions are soft.
3. Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.
4. Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
5. In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
6. Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.

Notes

For a bright red curry, use Kashmiri chilli powder. # You can substitute shallots instead of onions for a more traditional flavor. # I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Kerala