Cabbage-Channa dhal curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Green chilies chopped - 3

Red chilies broken - 2

Ginger chopped - 1" piece

Urad dhal - 1/4 tsp

Curry leaves - 1 sprig

Asafoetida - a pinch

Turmeric powder - a pinch

Cabbage chopped - 3 cups

Channa dhal cooked firm (not smashed or mushy) - 3 Tbsp

Salt - to taste

Coconut grated - 2 Tbsp

Cilantro - to garnish

Method:

• In a wide pan, heat oil and add

• mustard seeds,
• urad dhal,
• green chilies,
• red chilies,
• ginger,
• curry leaves,
• asafoetida,
• turmeric powder,
• chopped cabbage,
• cooked channa dhal and
• salt

and mix everything once and close the lid.

• Reduce the flame to medium and cook until it is done.
• Check and mix for every 5 minutes.
• Once it is done add grated coconut and cilantro and mix well.
• Goes well with steaming white rice with a drop of ghee and any pickle.

Spring onion-Dhal Rasam

Ingredients:

Spring Onions - chopped - 1 cup

Toor dhal cooked and smashed - 7 Tbsp

Tomatoes chopped - 3

Tamarind paste - 1 Tbsp

Coriander powder - 1 tsp

Rasam Powder - 3 tsp

Salt - to taste

Asafoetida - 3 pinches

Turmeric powder - a pinch

Black pepper-cumin powder - 1 tsp

Curry leaves - 1 sprig

Jaggery - to taste

To Temper:

Oil - 1 Tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilly - 1

Garlic cloves chopped - 3

To Garnish:

Cilantro chopped - 3 Tbsp

Method:

1. Cook spring onions.
2. To this add all the other ingredients under "Ingredients:" and bring to boil.
3. Now, add temper and garnish.

Spinach-Moong dhal pindi kooram

Ingredients:

Moong dhal - 1/4 cup

Spinach - a bunch

Salt - to taste

To grind smoothly:

Garlic cloves - 7

Raw rice soaked in water for 15 minutes - 3 tbsp

Coconut grated - 5 tbsp

Water - as needed

To Temper:

Ghee - 3 tbsp

Curd Chilies - 7

Urad dhal - 1 tbsp

Curry leaves - 1 sprig

To garnish:

Cilantro chopped - 3 tbsp

Method:

1. Cook moong dhal with lots of water.
2. Smash it.
3. Keep it aside.
4. Chop Spinach.
5. Cook spinach with water and salt.
6. Now add cooked and smashed dhal, and ground paste to the cooked spinach.
7. Mix well.
8. Add more water if needed.
9. Bring it to boil.
10. Switch off the heat.
11. Add temper and garnish with cilantro.
12. This goes well with steaming white rice with any pickle.

Dhal-Squash-Coconut Milk Curry

Ingredients:

1. Oil - 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Bay leaf - 1
4. Red Onion chopped - 1
5. Curry leaves - 1 sprig
6. Ginger-Garlic Paste - 1/4 tsp
7. Salt - to taste
8. Turmeric Powder - 1/4 tsp
9. Coriander-Cumin powder - 1 tbsp
10. Red Chilly powder - 2 tsp
11. Garam Masala powder - 4 tsp
12. Bisibela bath powder - 3 tsp
13. Tomato chopped - 2
14. Yellow squash chopped - 2
15. Green gram dhal cooked - 1/4 cup
16. Coconut milk - 1 cup
17. Ajinomoto - 1 pinch
18. Cilantro - to garnish

Method:

1. Wash and soak green gram dhal in plenty of water overnight and cook it and keep aside.
2. In a thick wide pan heat oil, add mustard seeds - wait until it crackles.
3. Then add bay leaf, chopped red onion - fry this.
4. Reduce heat - add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder, garam masala powder and bisibela bath powder and fry it on low flame until the oil oozes out.
5. Now add chopped tomato - cook it.
6. Add chopped yellow squash - cook it with lid closed.
7. If needed at this point add some water.
8. Now add cooked green gram dhal, coconut milk, Ajinomoto.
9. At this point add salt and water if needed.
10. Cook it once again on medium flame until it boils and bubbles up.
11. Switch off heat and garnish with cilantro.