~
Sarojini and Rao's
South Indian
Cooking Lessons

Lesson 3:
Spinach Dal and
Bell Pepper and Potato Curry

In today's lesson we are giving lunch or dinner suggestions. The main course is rice, which you can cook according to your convenience. It is not necessary to use Basmati rice. The long grain white rice is just good. Make sure that you do not cook rice to a paste. Keep it fluffy and smooth. We are giving here two vegetarian dishes that go with your rice.
SPINACH DAL ( TOTAKURA PAPPU )

Ingredients :

Toor Dal 1 cup
Chopped spinach ( frozen ) 1 small packet
Chana dal 1\2 teaspoon
Urad dal 1\2 teaspoon
Mustard 1\4 teaspoon
Tomato 1 ( cut into small pieces )
Sun flower oil 1 tablespoon
Salt 1 teaspoon ( or as per your taste )
Red chili 1 ( Broken into 2 or 3 pieces)
Green chili 1 ( Cut into 2 or 3 pieces )
Curry leaves 4 or 5
PULUSU PODI 1\2 teaspoon
A pinch of turmeric powder and asafoetida.

Preparation :

Add two cups of water and the pinch of turmeric to 1 cup of Toor dal and cook it in your pressure cooker. If you donot have a pressure cooker, cook in any vessel till the toor dal becomes soft but not paste.

Pour 1 tablespoon sun flower oil into a pan and add 1\2 teaspoon urad dal, 1\2 teaspoon chana dal, red chili pieces, 1\4 teaspoon mustard and a pinch of asafoetida, and fry on a low fire. When these become light brown, add 4 or 5 curry leaves, the chopped spinach and 1\2 cup of water and the green chili pieces. When it is half cooked, add the tomato pieces. Then add 1\2 teaspoon PULUSU PODI and 1 teaspoon salt. After this is cooked add cooked dal and mix well. Cook the whole mixture for about 5 minutes, mixing it at intervels. The Spinach dal is ready to be served with rice.


BELL PEPPER & POTATO CURRY

Ingredients :

Potatos 2
Green Bell peppers 2
Sun flower oil 2 tablespoons
KURA PODI 1 Tablespoon
Salt 1\2 teaspoon

Preparation :

Wash potatos and green bell peppers. Peal the skin off the potatos. Cut potatos and bell peppers into small pieces. Fry these cut vegitables with 2 tablespoons of sunflower oil on low fire. While frying , mix them gently now and then so that the pieces at the bottom donot get charred. When it turns light brown add 1 tablespoon KURA PODI and 1\2 teaspoon salt. Mix well and fry for another 5 minutes. Gently mix well while frying. Ensure that the vegitables are not charred. .The curry is ready for serving with rice.

You have here a 3-course lunch\dinner. Individually mix the vegitable preparations with rice and eat. Mixing with fingers instead of with spoons or forks makes the food more tasty. Remove the chili pieces while eating, lest they spoil the pleasure of eating something good !

Bon apetit

"See" you again in March, Sarojini and Rao

Posted by: Ashok Erramilli


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