Cabbage Kootu

This is very easy to cook and tasty and can be served as a side or main dish either with rice or roti.

Ingredients

3 cups chopped cabbage
1/4 cup split moong Dal (pesarapappu)
pinch of turmeric powder

For Paste

3 Tbsp grated coconut
2 to 3 green chillies
1/2 tsp cumin seeds

For tempering

1 tsp oil
1 tsp mustard seeds
1 tsp split black gram (urad dal)
2 dry red chillies
few curry leaves
pinch of asafoetida
Method
1) Make a paste of coconut, greenchillit and cumin seeds by adding little water and keep aside

2) Pressure cook cabbage and moong Dal in 2 cups of water so that they are just cooked and not over cooked.

3) add the coconut paste and salt to the cooked cabbage and cook on low medium heat for about 10 mins until it becomes thick gravy and not too watery.

4) In a pan heat 1 tsp oil, splutter mustard seeds, add asafoetida, curry leaves, dry red chillies and fry for few seconds and add this tempering to the mixture and mix well.


Server hot with steamed rice or Roti

This can be made with various vegetables like Bottle gourd (Sorakaya), Squash and Ridge gourd

Split Moong Dhal Soup

Moong Dal is excellent source of protein and easy to digest. I am supposed to consume some proteins as part of a diet and made this. I have added Fresh Spinach and tomatoes to make it extra nutritious but this can be made without spinach and Tomato. Moong Dal cooks quickly compared to other Dals so make sure you do not overcook

Ingredients:

1/2 cup split moong dal (cooked in 2 cups of water)
1 cup chopped spinach (optional)
1/2 cup chopped tomatoes (optional)
1/2 tsp cumin seeds
1 green chilli cut length wise
1/2 tsp grated ginger
pinch of turmeric and asafoetida
1/2 tsp oil
salt to taste
1/2 tbsp lemon juice (optional)

Method
I pressure cooked Moong Dal in 2 cups of water along with tomatoes, spinach and salt.

for tempering
heat 1/2 tsp oil and add cumin seeds. Once they crack add green chillies, grated ginger, turmeric and asafoetida and fry for few seconds and mix with the cooked Dal. Adjust water and salt to your desired soup consistency.

This can be eaten with Rice or Roti by adding less water

Chana Masala (Chole)

Ingredients:

* 1 cup raw Chana or Chick peas (soaked overnight and pressureccoked)
* 1 Tbsp oil
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 Tbsp gram flour
* 1 large size tomato
* 1" piece ginger chopped
* 2 green chillies (adjust to your spice level)
* 2 tsp coriander powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp garam masala
* salt to taste
* cilantro or coriander leaves to garnish

Method:

1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan, add cumin seeds and once they crack add asafoetida, gram flour and fry for few seconds until it turns light brown. Do not burn it.

3) Now add the tomato/ginger paste, coriander, turmeric, chilli powders, salt and cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add Pressure cooked Chick peas and water as desired and cook for 7 to 8 mins in medium heat.

5) At the end add garam masala and cilantro and let it cook for a minute.

Serve hot with any Indian bread or Steamed Rice.

Dal Fry with Toor Dal

This is very easy to make and healthy and will go good with either rice or Roti.
Ingredients:

1 cup toor dal
4 cups water
1/2 tsp turmeric (haldi)
1 Tbsp fine chopped ginger
1 tsp dry mango powder
1 tsp garam masala
2 Tbsps clarified butter (ghee) or Oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 bay leaves
Pinch of asafoetida
4 whole red chillis
1/4 teaspoon paprika (optional)
salt to taste

Method

1) Wash the Dal and soak in 4 cups of water for 30 mins or more.
2) Pressure cook Dal, water, salt, turmeric and ginger.
3) Mix mango powder and garam masala to the cooked Dal and add more water if required.
4) Heal Ghee or oil, splutter mustard seeds and cumins seeds, asafoetida, red chillies and paprika (mild chilli powder) and pour this on top of Dal and mix.


Server hot with hot white rice or any indian bread(Roti/chapathi/parathas)