Parppu Kattu | Yellow Lentils Curry

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

 



Prep Time : 10 Mins
Cook Time : 5 mins
Yield - 4 people

Ingredients
  1. Yellow lentils / Toor Dal / Thovar parppu - 1 cup
  2. Oil - 2 tbsp
  3. Jeera - 1 tbsp
  4. Green chillies - 2 
  5. Curry leaves -few /1 stalk
  6. Coriander leaves - 2 tbsp, chopped
  7. Ginger grated - 1/2 tsp
  8. Salt to taste
  9. Turmeric powder - a pinch
  10. Asafoetida / Hing - 1/2 tsp
  11. Lemon juice - 1 tsp
  12. Oil - 2 tbsp
  13. Water - 2 cups (adjust as per consistency) 
Instructions: 
  1. Rinse parpp add water 2 cups. Place it in the pressure cooker. Wait until 3 whistle. Turn off the stove let it cool
  2. Take a wide pan add 2 tbsp. oil. Then add jeera allow to splutter 
  3. Add chilies, curry leaves, ginger stir fry 
  4. Add turmeric, hing 
  5. Add cooked parpp into the pan sauté for 2 mins. Add water cook on a low flame for 2 mins
  6. Add salt. Garnish coriander and finally squeeze lemon juice
  7. Serve hot white rice with ghee




| Copyright © Malas - Kitchen 2022 | | All rights reserved

Almond Milk | Badam ka Dhoodh | Badam Pal

 Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk. 

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste. 

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks. 



Follow recipe below : 

Yield

4 people

Preparation Time

10 Mins

Cook Time

25 Mins

Ingredients

  • Almonds / Badam - 20 to 25 pieces
  • Saffron / Kesari - few strands ( soaked into warm water)
  • Cardamom powder / Yleaki pudi - 1/2 tsp
  • Whole milk / Full fat milk - 1 ltr
  • Sugar  - 6-8 tblspn (adjust as per taste)
  • Blanched chopped almonds & Pistachios for garnishing
Instructions
  1. Soak the almonds/badam in the hot water for 10 mins
  2. Remove the skin from each almond
  3. Blend into a smooth paste with less than 1/4 cup of hot water
  4. In a thick bottom sauce pan boil milk on a simmer
  5. Stirring frequently cook the milk on a low heat for about 20 mins. Scrape out all the side edges frequently. Then Add gently almond paste stirring continuously. Cook on a low heat for about 10 mins. 
  6. Add sugar stirring continuously
  7. Add cardamom powder & Add saffron milk . Stir
  8. Remove from the heat and let it cool to room temperature
  9. If you are serving hot serve hot or warm with top of garnishing nuts and serve
  10. or if you are serving chilled. let it cool and transfer into glass jar and refrigerate for 5-6 hours and serve chill with garnishing nuts.
  11. Store refrigerate for about 3-4 days. 


| Copyright © Malas - Kitchen 2022 | | All rights reserved