Archive for the ‘Dal/Pulses side dishes’ Category

Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.


chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,


oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)


Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

Remove from flame and season with mustard, jeera and curry leaves in oil.

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This type of sukkein can be prepared with whole methi seeds, methi and moong combined, banana flower(bondi) and kirlu(tender bamboo).

Sprouted Methie Sukke


1 cup whole methi seeds or methi and moong combined
1 cup coconut scrapings
4 red chillies
1 small piece whole hing
1 piece darambya sol (Kodampuli)
1tsp urad dal
1tsp mustard seeds


Soak the seeds for 6 hours and keep for sprouting for 2 days. Fry chillies and hing in little oil. Grind with coconut without adding water. Heat oil in a kadai, add mustard seeds and urad dal. When mustard seeds crackle, add the soaked seeds with water to cook and salt salt. Add the darambya sol. When it is half cooked, add the coconut masala till it is done The curry should be dry.

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Chonya Thoy/Udhaak(Bengal Gram Side Dish)

The chana is to be soaked in water for at least 6 hrs before cooking. Pressure cook the soaked chana. After the 1st whistle, bring the flame to low and cook for another 20 mts. Decant the water from the cooked chana, which is used in the preparation of  the above dish and  the chana is used for preparing the dry curry(Chonya Upkeri-see recipe list).

The above water content  is used by the Konkani community for preparing a side dish.  In Konkani parlance, it is called Chonya Udhaak. It can be consumed only with rice, as it is watery in texture and does not contain any solid content. But it is very tasty. It is used in place of Dal/Dali Thoy, whenever the bengal gram preparations are made in the house.


decanted cooked chana water-2 cups,

red chilli-1,

jeera-1 tsp,

mustard seeds-1 tsp,

hing-1/8 tsp,

pepper crushed-1/2 tsp,

coconut oil-2 tsps,

salt to taste,

curry leaves.


Boil the chana water with salt in a vessel .

In a pan, heat oil, add mustard seeds.

When it splutters, add the curry leaves and bring the flame to low.

Add all the other condiments and finally add the chana water.

The dish is ready and can be served after 5 mts.

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Mugga/Chowle Upkeri(Moong/Chowli Dry Curry)

This curry can be prepared using, moong, chowli, dry peas, kulit(horse gram), chana(bengal gram), etc. Pulses like peas, chana, etc have to be soaked for 5/6 hrs before cooking. Moong, Chowli and Kulit need not be soaked before cooking. The curry can be consumed as a side dish or snack with coffee/tea.


moong-1 cup,

mustard-1 tsp,

chilli powder-1/2 tsp,

oil-1 tsp,

salt to taste,

fresh coconut scrapings-1/2 cup,

curry leaves.


Cook moong in a pressure cooker with 2 cups of water.

After one whistle, bring the flame to low and cook for 5 more mts.

Heat oil in a pan, add mustard.

When it splutters, add curry leaves, chilli powder and the cooked moong along with salt. Mix well.

When the water gets completely evaporated, add the coconut scrapings and mix.

Keep it on the flame for another minute.

While taking it down, thoroughly mix the contents.

The curry is ready.

Note: Procedure is same for other pulses. Chana calls for additional ingredients of pepper, jeera and hing. For details on curry with chana, see recipe list-Chonya Upkeri.

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Dhaanya Hummaan(Pulse Curry with gravy)

This curry can be made using all pulses like moong, chowli, peas, kulit(horse gram) etc. This will go well with kanji(pej), rice as also with chappatis. For making hummaan with dry peas and chana, soaking in water for at least 6 hrs is necessary.


moong-1 cup,

chilli powder-1/2 tsp,

mustard seeds-1tsp,

salt to taste,

oil-2 tsps,

curry leaves.


Cook moong in the pressure cooker.

After the 1st whistle, bring the flame to low and cook  for 10 more mts.

When done, add sufficient water and salt  to have slightly thinner gravy consistency and boil for 2 mts.

Remove from flame and season with mustard, chilli powder and curry leaves in oil.

Note: Procedure is same for other pulses. 

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This dish is used as a snack with evening tea/coffee. It is a spicy preparation and hence can be had as it is or as an accompaniment with the lunch. It is a highly preferred side dish with PEJ(red rice kanji), described elsewhere.

This dish is also used as neivedhyam during pujas at konkani homes.


chana(bengal gram)-1 cup,

chilli powder-1/2tsp,

red chilly(whole)-1(cut into pieces),

mustard seeds-1 tsp,



hing-a pinch,

coconut scrapings-1/4 cup,

salt to taste and

curry leaves.


Wash and soak the chana for 8 hrs.

Cook it in a pressure cooker for 20mts(after the first whistle turn the flame to low).

Heat the oil in a pan . Crackle the mustard seeds.

Bring the flame to a low, add all the condiments and saute for a minute. Add the cooked chana and the salt.

Cook till it becomes dry.

Add the coconut scrapings, mix well and close with a lid.

Put off the stove.

Chonya Upkeri/Chana Curry is ready for serving.

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Apart from  Thoy,  saru   also goes well with rice . It  is spicy and it has a very good flavour of  pepper and various other spices. Try out and see.

Variation 1:


3 cups of water of cooked horsegram (kulit)

For masala:

1 tsp toor dal
2 tsp dhania seeds (Coriander seeds)
2 red chillies
a small piece of hing (asafoetida)
1 tsp jeera (cummin seeds)
1/2 tsp Methi seeds (fenugreek)
small amla sized tamarind
curry leaves
2 tsp coconut scraping
1/4 tsp mustard seeds
1/4 tsp pepper


Soak tamarind in the horsegram water.

Fry the masala items in little oil and grind to a smooth paste. Add to the ready water and boil for 5 minutes. Add salt. Give tadka  ( seasoning) with mustard seeds and curry leaves.

Variation 2:


1/4 cup toor dal
little tamarind
1 red chilly
small piece hing
1 tsp jeera
1tsp dhania
1tsp pepper
1/4tsp methi
1/4 tsp mustard seeds
Curry leaves


Cook dal. Fry the masala items in oil. Grind finely. Soak tamarind in water. Add the masala and boil well. Add the dal.  Season with mustard seeds and curry leaves.

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