Chekkera pongali

Contributor : Chaitali Meda

1 cup pesara/moong dal
3 cups rice (if possible long grain/Costco/Sams club)
8 cups of water
6 cups sugar or 7 cups of brown sugar
1 cup coconut powder
Cashews, raisins ( other nuts is optional)
Pinch of Elachi (optional)
Pachacha karpuram (optional)
2 and 1/2 sticks butter

Mix rice and Moong Dal and cook it in Rice cooker or Pressure cooker

In a pan, melt half stick of butter; fry cashews and then raisins. When they are done, add coconut powder and mix with a laddle till it turns brown. Switch off the stove and keep it aside. 

Once the rice is cooked, in a tava, put the rest of the butter, then the rice and then the sugar on top of each other... butter and sugar will start melting. Mix them once in a while so that it won't burn. when it is almost getting thick put the coconut-cashew mixture and mix into it, leave it for a couple of minutes and turn off the stove... it should be semi solid when you turn off... as it becomes solid later.

Mixed Dal ideas

Question : Girls monna ma ayana ni toor dal temmante mixed dals techaru adenti ante five vunayyi better emo ani techanu anta 🙆 danilo toor dal, urad dal, chana dal, masoor dal, moong ( anukunta not sure ) dal vunayyi .. denini deniki use cheyagalanu ?! Pls help .

 Usha Rao : panch ratan dal cheseyu. It should be fine. I did mix 5 dals but sometimes I mix 2-3 varieties of dal to make dal. Normally o don't add ginger and garam masala but for mixed dal ginger vestanu and pinch garam masala or in tempering whole garam masala. Vada should also taste good. Again I never tried with 5 dals. But I think it would taste fine

Padmini Reddy Jalaja dosa batter appudu soak cheyyi . One cup mixed dal , one cup urad dal and three cups rice with tea spoon menthuluu

Meera Girija Tadimeti: Panchmel dal chesta and I use whole urad gota with skin. Konchem pasupu vesi Hawkins cooker lo cook chestey baga ostundi. Baga cook ayyaka jeera, 1-2 cloves, lots of thinly sliced garlic, endu and pachi mirchi, sannaga tarigina onions vedi nooney and neyyi kalipi popu veyyi. Popu vesaka salt vesi, let it simmer for at least 30 mins. Almost dal makhani laga baga cook aitey neeku foam radu. Ala baga chikkaga ayyaka, konchem amchur and home made or punjabi garam masala vesi kalapali. It tastes really good. Key ingredient is lot of cooking, garlic and the good garam masala

Pesarapappu chakralu

Contributor : Sushma Rao

pesarapappu chakralu chala baguntayi, cook one cup pesarapappu with water say 1.5 cup, mash it nicely and add 4 cups rice flour, add salt, vaamu and red chilli pwdr.. make chaklis and fry, these taste so good

Moong Dal sprout Khichdi

Contributor : Vidya Eda

Ingredients :

Moong Dal --------- 2cups
Peanut ---------- 1cup
Sago Or Sabudhana ---------- 1cup
Buttermilk ----------- 1/2 cup
Onion ---------- 2
Tomato ----------- 2
Green Chillie ------------ 6
Ginger ------------ Small Piece
Cumin Seeds ------------ 1 tsp
Cardamom ------------ 2
Poppy Seeds ------------ 2 tsp
Lemon ------------ 1
Oil ------------- 1/4 cup
Turmeric ------------- pinch
Cilanthro -------------- As Required
Salt --------------- As Required

Preparation : (Preparation Time----20mins)

Soak moong dal previous day.Wash them the next morning and store them in sprout maker.Keep the sprouted moong dal aside.Soak sabudhana in plain buttermilk(for buttermilk-----add curd+water to make 1/2 cup) for 30min.Soak poppy seeds in little bit of water for 10min.Roast peanuts & make into powder.Chop one onion and keep aside.Take another onion+tomato+chillies+ginger+soaked poppy seeds and make into a smooth paste( no need to add water as tomato is enough for grinding).Heat oil in a pan and add cumin seeds+chopped onion and fry till light brown.Add soaked sabudhana+salt and mix well.Add moong dal+turmeric pwdr and mix well.After cooking for few mins add peanut(roasted) pwdr mix well and cook for few more mins till moong dal is cooked.Switch off the stove and squeeze lemon juice and mix and garnish with cilanthro.Also garnish with raw onion pieces+raw tomato pieces for extra taste.

Homemade Instant Pongal Mix

1. Contributor: Sruthi Mangu
I remember seeing a dry pongal mixture that u can make n store.. U can look up in her website.. Here is the link for the recipe.

Chakkar Pongal

1. Contributor: Prasanna Lakshmi

First pesarapappu manchi smell vatchevaraku veyinchaali .. Rice kadigi pettukovali. paalu, water kalipi boil cheyyali (paalu (whole milk) water 2:1 ratio lo veyyali)..Aa boil aina milk lo rice , pesara pappu vesi slow ga (low flame lo) udikinchandi..Ee loga bellam saripadina water lo vesi koncham heat meeda petti kariginchi..adi baga karigeka flame kattesi aa bellam water ni vadapoyyali..rice , pesarapappu baga udikeka aa bellam water ni veyyali..inka bellam antha kalisela kalapi koncham sepu udikinchaali..neyyilo veyinchina jeedipappu , kismiss vesi kalapali.flame katteyyali.paalu tho chesthe taste baga vastundi.. kontha mandi paalu veyyakundaa water thone udikistarwu..but i make it with milk..

Already Contributed Recipes Here

Pesaru Pappu Sanbar ~ Moong Dal Sambar

1. Contributor: Keerthi
Moong dal sambar link

 2. Contributor: Ashwini Prashanth
 here goes my version...
 pesarapappu seperatega cookerlo udakabettali
 tharuvatha cookerlo only veggies kasantha water chintha pulusu sambar pdr,lil chilli pdr if u want u can add lil chopped green chillies 1/2 spn jaggery or sugar(idi optional) but i like adding very lil jaggery to any sambar..ivanni vesi malli cookerlo udakabaettali.
 cool ayina tharuvatha udakabettukunna pesarappau, n veggies add chesi oka 5mins boil cheyali...
lastlo konchem popu... and veggies anni vesukovachu...
 my must veggies for sambar are potato,beans,carrot,drum stick,radish ivanni each one vesthanu..

3. Contributor: Chaitali Meda
Pesarapappu - 1 small cup
Onions - 1
drumstick - 6-7 pieces (frozen)
Green Chillies - 3 (slit in to half)
Turmeric, salt, red chilli powder, tamarind pulp, sugar (depending on the taste)

First, pour sufficient water in pesarapappu and boil in a kadai (open cooking) . after it is boiled .. 3/4th.. put all the others (onions,chillies,drumstick, Turmeric, salt, red chilli powder, tamarind pulp, sugar) and boil it for 15 min atleast. then put coriander leaves and then the seasoning (urad dal, lil methi seeds, jeera, mustard seeds, hing, red chilli and curry leaves)

Kandi podi

1. Contributor: Radha Devi
this is my version....
http://recipes-by-radha.blogspot.co.uk/2010/11/kandipodi.html

2. Contributor: Rekha Narapureddy
This is what i follow fofr kandi podi http://www.sailusfood.com/.../kandi-podi-lentils-spice.../

3. Contributor: Harini Krishna
usual ga kandipappu veyinchadam lone untundhi taste , daggara undi,low flame lo veyinchukodam is the trick Anthe,
One cup kandipappu
Oka spoon jeera
Red chillies and salt

Kandipappu jeera n red chillies vidi vidi ga dry ga veyinchukovali , veyinchagane take the pan from stove, stove aapesamu ani pan uncheyakandi , deeni valla kuda kandipappu maaduthundhi,
So ila veyinchukunna vaatini mixie vesukuntey u kandipodi is ready

Idhi standard version..
Memu indulo oka guppedu pesarapappu , few spoons chana dal kuda separate ga veyinchukuni kalipi mixie vesthanu,taste koncham vary avuthundhi Anthe,

4. Contributor: Geetha Madhuri
my mil does it this way and chala chala baguntundi taste....same Harini Krishna process ee but kandipappu 1 cup aite pesarapappu, senagapappu and minapappu kuda almost 1/4th cup to 1/2cup each fry chestaru. Anni without oil ee cheyali. Inka end lo curry leaves kuda dry fry chestaru just dry ayyela ante, colour change avvakudadu. It gives very nice aroma.

Inka charu podi aite amma is famous for charu in our families
Dhaniyalu 1cup
kandipappu 3/4 cup
Miriyalu 1/2cup(u can reduce it if u don't prefer it's spice)
Jeera 1/4 cup
Red chillies - fistful
Anni manchiga endabetti powder cheyadame, need not fry. Inka charu pettinappudu we use asefotida(hing) also in tempering (only menthulu, jeera and mustard, red chilly)

Broccoli Pesarupappu Koora

Contributor: Vijji Machineni
i do brocolli pesarapappu koora...
first brocolli and pesarapappu steam chesukovali (either microwave or stovetop meedha oka 5 min boiling water lo)
simultaneously put a skillet on stove add oil and poppu.then fry onions .
when onions are translucent add little ginger garlic paste fry for another min.
add brocolli and pesarapappu(drain water).fry with salt and karam.

Mixed Dal ~ Vegetable Dal

1. Contributor: UJVALA p
i do like this :
open pressure cookerlo, first dal foam antha poye varaku openga cook chestanu; pina foam form avutu untundi kadaa, adi antha remove chesestanu; meanwhile, vegs(dosakaya/sorakaya, 1 onion, 1 big tomato, 2 green chillies) anni cut chesukuntanu; dal 80% cook ayipotundi ee lopu;
first, onions add chesta; okka 2 mins cook ayyaka, inka migata vegs,and lil bit tamarind add chesi, pressure cooker lid petti, weight petti, 3 - 4 whistles ranistanu;
stove off chesi, pressure poyaka, lid open chesi, salt, red chilli powder, [konchem sambar powder add chesta (my dh's req idi :P)] kalipi, tempering vesta, okka 5 mins simmerlo open lid tho cook chesta;

Nimmakaya Pappu Charu ~ Pappu Kattu

1. Contributor: ♛ѕιη∂нυ ρσттι /ναη∂αηαρυツ
Nimmakaya Pappu Charu

Ingredients:
Toordal : 1/2 cup, Lemon : 1-2 ( as per ur taste), salt - to taste, green chilles - 2 /3 ( as per taste), Ginger - finely chopped ( a small piece), curry leaves, oil for tadka

Procedure:
1) Boil the toor dal and after it is cooled , add some water and blend it to a smooth paste in a blender.
2) in a vessel add the dal mixture , add some water ( conistency should be thin)
3) And then add finely chopped ginger, green chillies, salt
4) let it boil for 15-20 mins.....
5) add Tadka in it.
6) After turning the stove off, add the lemon juice.

Hope you will like it...

2. Contributor: ܧhå Rãø
I make it with pesaru pappu. Here is the recipe link.

Kobbari Sambar

1. Contributor: chaitali meda
nenu kobbari palatho kobbari sambahar ani chesthanu.

1 can coconut milk
pesara pappu 2 cups
carrots 1 cup
potatoes - 1 cup
ginger
salt - to taste
karam - to taste
lemon juice - 1 tsp

Boil pesara pappu in little water for 5 mins. Add more water and add all the vegetables and ginger. cook on medium. after the veggies get tender, add salt and karam. Add coconut milk and stir well. popu vere ginnelo vesi induloki add cheyandi...
last lo stove off chesaka lemon juice add cheyandi..

Dill Dal

1. Contributor: Radha
nenu last week dill leaves dal chesanu...original recipe lo pesarapappu vadali....maa athagaru pesara pappu tinaru ani kandi pappu tho chesanu....

dil leaves cut chesi pappu tho paatu udaka pettali....popu lo minappapu, aavalu, jeelakarra, endu mirchi, inguva vesi. mirapakaayalu, karivepaaku veyyali, vegaka dal with a lemon size chintapandu pulusu...baaga kalisaka pasupu, uppa, karam....almost dal tadka laage...

kaani pesarapappu veste ekkuva udikinchakarledu...

More Dill Rcipes Here

Chadrakantalu

1. Contributor: swapnaRams
chandrakantalu recipe video
gals idi choodandi nakite tineyyali anipistundi.. here is the link and below is the youtube video

Chakra Pongal

1. Contributor: Madhuri
meeku milk add chesi kavala or withou milk...

milk add chesi ite nenu ila chesta

milk ni boil chesi.. wash chesina rice and pesarappu add chestanu..Rice baga cook ayyaka jaggery,ilachi powder vestanu...Then add fried kaju and raisins.Anta ipoyaka, 1 spoon ghee vesi mix chesta..

milk lekunda ite .. rice and pesarapappu cook chesi , grated jaggery, ilachi vesi cook chesta.. then add fried kaaju, raisins,dry coconut peices vesta... deeniki koncham ghee ekkuva veste taste chala baguntundi...

1 cup rice ki 1/3rd cup pesarapappu... milk cook cheyataniki taginanta, no exact measurement.

2. Contributor: Deepa Pathuri
Chakra Pongal with out milk
Ingredients:

2cups rice
1 cup pesarapappu, if desired 2 cups can also be used
2 cup bellam or more acc. to taste
2 spoons cashew nuts
2 spoons kismis 2 spoons sliced almonds
5 elachi
edible camphor - small peice(optional)
2 spoons endu kobbari mukkalu fried in ghee(optional)
1 cup ghee

process:

1. fry rice and pappu separately with out ghee.
2.pressure cook together adding water.
3.Fry cashew ,almonds ,kobbari mukkalu n Kismis in ghee.
4.take bellam in non stick pan ,add little water, make syrup. now add the cooked rice mixture, ghee , fried nuts, kismis n kobbari mukkalu.

3. Contributor: chaitali meda
Maa akka sugar tho chestundi and no milk. bhale untundi achu temple prasadam laa..Here is the recipe

1 cup rice

¾ cup pesarappappu

3/4 cup sugar –

½ cup dry coconut pwder

Elachi and cashews

Cook rice and pesarappau in rice cooker using regular rice/water
measurements

Then heat butter, fry cashews and elachi and dry coconut
powder.
Then put the cooked rice and add sugar…keep it on the
flame for few min until the sugar dissolves and then it out…


4. Contributor: Madhuri
Chakar Pongal without milk
rice and moongdal 1:1 posi cook chesukovali with water. As taruvatha oka wide pan lo 1 tsp ghee vesi andhullo pachi kobbari chinna pieces laga cut chesukoni Chala transparent ga vundali aviv fry chesukoni pakki petti cashew and nuts kuda fry chesukovali . As taruvatha a pan konchem water posi andhullo Bellam veyyali as taruvatha ilachi powder veyyali Bellam melt ayyaka Andhullo cooked rice vesi baga kalapali . Taruvatha Payyina fry chesina items indullo vesukovali . Nenu Bellam and water andazga vesthanu.

5. Contributor: Bindu Priya
Chakar Pongal without milk
nenu Ela chesthanu. Chakra pongale. Rice 1 cup ki 1/4 cup pesara pappu vesi koncham (may one 1 spoon ) ghee lo verse Oka 2-3 mins fry chesthanu they rice ki saripada water vese 3 whistles ranisthanu. Then vere pan dry fruits fry chese pakkana pedathanu. Then cooked rice lo 3/4 cup sugar vesthanu(sugar mana taste ki add cheyachu) then koncham water posi rice sugar syrup lo udikisthanu. Daggara ga ayyaka dry fruits vese , dinchesthanu....

Already contributed recipe here

Mixed Lentils Vegetable Vada ~ Garelu

1. Contributor: Pavani
Weekend variety ga variety garelu/vada try chesanu....

Split chickpeas - 2 cups
Moongdal - 1 cup
Sabudana - 1 handful
Rice - 1 handful
Soya beans - 1 cup
Rajma - 1/2 cup
Ginger - 1 inch piece
Green chillies - 4 or more if you like it more spicy
Potato - 4 peeled and grated
Carrot - 2 grated
Salt - to taste

Split chickpeas, Rajma, sabudana, rice, soya beans, moongdal anni mundu roju night soak cheyali. Next day rice, ginger, chillies and sabudana baga paste laga grind cheyali.
next grind the remaining dals coarsely. add salt and grated carrot and potato to the mixture. Make vadas and deep fry them on medium heat. a dip lekunda yummy ga vunnayi.......

Chandrarkantalu

1. Contributor: ¢нαη∂αηανιѕнιѕт●
moong dal : 1 cup
sugar : 1 1/2 cups
water : 1 1/2 cups
elachi powder
kobbari koru
ghee
oil

Process:
1.Pesarapappu nanapetti appudu danini grind chesukuni paste chesukovali.a paste consistency maree muddaga undakudadu alaaga ani maree palchaga undakudadu.
2.sugar and water stove meeda pettali.
3.Andulo elachi powder veyyali.
4.Kobbari koru ni konchem ghee lo veyyinchi pettukovali
5.ippudu aa kobbari koru and grind chesukunna paste sugar water lo vesi kalaputoo undali..adugu anta kunda chusukovali.aa paste konchem udiki daggara padutundi.
6.Appudu danini teesi oka tadi cloth meeda vesi spread cheyyali..konchem vedi taggaka pieces cut chesi.oil lo deep fry cheyyali.

Persaru pappu ~ Moong dal recipes

1. Contributor: Sunita Mosa
Pesarpappu tho okk gujarati traditional dal recipee..( Recipee nenu Discovery channel lo planet food prog lo choosa)

soak pesar pappu in hot water for a while.

Take pan, put some oil, bay leaf and green chillies.

Add soaked dal into it... No need to add water. add salt as per taste.

This tastes grt with any parantha, roti or puri.
Let the dal cook for a while.. since it is already soaked it will get cooked very quickly.

2. Contributor: $w@pn@
pesarapappu tho naaku telisina recipes cheptha...
1.pesara kattu....boil pesarapappu...and then add tadka and lemonjuice...finally add cilatro
2.sambar with pesarapappu(memu pesarapappu pulusu antam)...just like how u do sambar with kandippau...u can add all the veggies
3.pappukura.with cabbage,beerakaya,bottlegaurd,snake gaurd and aritikaya
boil pesarapappu with any of the above veg....then take a pan add tadka(add garlic in the tadka...this is optional)...then add boiled dal with veg to the tadka...cook for 5 mins...this is very tasty....we eat this pappukura with rasam...the combi is yummy for us and kids also....my daughter loves this pappukura with any veg...

3. Contributor: Padmaja
cabbage pesara pappu curry Recipe
Pesaru pappu talimpu recipe
Pesaru pappu kichidi recipe
pesara pappu jhantikallu(murukullu)recipe

Theeyakura & Pullakura

1. Contributor: Sravanthi
maa amma chesthundhi ee rendu... but we do it with spinach (palakura)... brief ga istha recipe... hope it will help... may be spinach tho vanakaya ni replace cheyalemo... else evarikayina thelisthey cheptharu...

theeyakura antey palakura and pesarapappu tho podi podi ga chestharu

pullakura antey senagapappu, pesarapappu, chinthapandu and palakura pressure cookchestharu and then popu lo dry red chillies and senagapindi vesi already cook chesina dantlo vesi kalipi malli boil ayyevaraku vandutharu ...

Burfi

Contributor: swapnaRams
bellam turumu--1 cup
pesarapappu -- 1 cup
godhuma rawa --1/2 cup
ghee 1/2 cup
milk--1 cup
ilachi podi
dry fruis


method: peasarpappu oka 2 hrs nanapetti mixi chesi mettani paste ga chesukovali, rawa oka 30 mins nanapettali...ghee lo dry fruits fry chesukovali...ippudu oka pan lo ghee vesi pesarappu paste vesi fry chesukovali. oka 4 mins ala kaluputu fry chesaka rawa water vadagatti add cheyali...oka 2 mins baaga mix chesi milk koddiga water add chesi baaga mix cheyali... adi daggara paddaka bellam turumu , ilachi podi vesi kaluputu vundali...vundalu kattakunda choosukovali.. plate ki ghee apply chesi andulo vesi koddiga challaraka cut chesukovali