Dal · Kale · OPOS



I came back to NJ after a month long getaway to India. I won’t call it a vacation as I was partly working. But it was bliss to be surrounded by familiar sounds, aromas and the heat. It was rejuvenation for all senses, put together. When we left, we had set up a self watering system for the plants and we came back to a well nourished garden. Kale, bell peppers, green peppers, curry leaf plants which had survived, plantain with new leaves, tomatoes.. I couldn’t have been happier. I made a quick Kale poriyal/ stir fry with a couple of baby red bell peppers, lots of green chillies and a little bit of cooked frozen dal. And I made it the OPOS© way which meant a flavorful dish in bright colors in 6 mins flat. That’s magic, if you ask me.

Onto the recipe:

OPOS© Kale Poriyal:

In a standardized 2L pressure cooker, layer as follows:

L1: 1 tsp oil

L2: 3 tbsps water

L3: Half of a medium red onion, sliced

L4: about 12 stalks kale, chopped

L5: 2 small red bell peppers and 10 green chillies, chopped

L6: 1/3 cup cooked and frozen dal and salt

Cook on high for 3 whistles and release pressure immediately. Stir and optionally add tadka.






Simple Toor Dal Gravy : Pappu Pulusu

I never knew I was a foodie, till I left home to pursue a career. Being away from home and from homemade food made me realise, like all others before me, how much I loved and missed homemade Indian food.

I have started this blog in an attempt to share the recipes which I have gathered, tried and tested and learnt from my mom and mom-in-law.

Born in Tamil Nadu, brought up in Karnataka, married to a wonderful person from Vijayawada, and currently living in US has given me immense opportunities to taste different cusines. Each as diverse as the culture from which it comes from……

Let me start with a simple dal recipe which has been in my family for ages….

Toor Dal – 1 cup
Dry Red Chillies – 4 to 5
Tomato – 1 small one cut into small cubes
Onion – 1 small one cut into small cubes
Garlic – 4 medium flakes
Tamarind – Appr. half a lemon size
Turmeric – a pinch
Water – 2 1/3 cups
Oil – A couple of tablespoons
For Seasoning, Curry leaves + Vadiyam(Vadagam) or Mustard seeds and Jeera

Pressure cook Toor dal, Dry Red Chillies, Tomato, Onion, Garlic with a pinch of Turmeric and a drop of oil. Add tamarind water and let the curry simmer for 5 minutes. Finish off with a seasoning of curry leaves , mustard leaves and jeera or use vadiyam(vadagam).
This recipe is so simple and so comforting on a rainy day. To me, its more than just a simple dal curry, its a concotion of warm, loving memories.