Lentil

Ingredient:

1 cup Red daal
4 cup water
1/4 teaspoon turmeric
2 cup crushed tomatoes
1 1/2 teaspoon cumin
2 teaspoon Ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1 teaspoon minced garlic
salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoon chopped fresh coriander

Serves 6-8

Method:

wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion , garlic and salt and bring it to a boil. Lower heat and cook,partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering,mix into soup. Stir in fresh coriander.

Vada Curry

Cooking time: 30 minutes

Serves: 6

Ingredients:

1 cup daal channa ( gram lentils)
2 tablespoon coriander, fresh chopped
2 whole green chilli, finely chopped
For deep frying oil
2 medium onion sliced
1 teaspoon Sarson ( black mustard seeds)
15 kari pata ( curry leaves)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoon besan ( gramflour)
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon garam masala

Method:

1. Wash the channa daal and soak for 15 minutes
2. Drain water and grind coarsely, add salt, hara dhania and hari mirch.
3. Heat oil in a kadhai, fry spoons -full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside.
4. Reheat 3 tablespoon oil in another pan, add onion and fry until golden, add urad daal, sarson and kari patta. Fry for 2-3 minutes.
5. Mix in ginger and garlic pastes and fry further for 2-3 minutes.
6. Add tomatoes, salt , dhania powder, chilli powder and garam masala and fry until the oil seperates.
7. Stir in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes.
8. Serve hot, accompanied Lemon rice/Dosa. 

Vegatable and Yoghurt Kadhi

Serving: 6
Preparation Time: 35 minutes

Ingredients:

Mixed vegetables : 3 cups
Fresh curds : 3 cups
Gram flour: 3 level tablespoon
Mustard seeds : 1 teaspoon
Cumin seeds : 1 teaspoon
Onion: 1
Chilli Powder: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Coriander-cumin seed powder: 1/4 teaspoon
Coriander: 2 tablespoon
Ghee: 1 tablespoon
Salt: to taste

The Steps:

Pre-Preparation:

Boil the vegetables.
Chop the onion and coriander.

Preparation:

1. You can take carrots, French beans, cauliflower, green peas as the mixed vegetables.
2. Mix the curds and gram flour with 3 cups of water and beat well.
3. Heat the ghee and fry the mustard and cumin seeds until they begin to crackle.
4. Add the onion and fry for 1 minute. Add the chilli powder , turmeric powder and coriander-cumin seeds powder and fry for 30 seconds.
5. Add the vegetables and salt and cook for 3 minutes.
6. Top with coriander leaves and serve hot.

Calories: 128 per serving.

Suggested Accompaniments:

Rice

Left - over Ideas:

Add onion pakoras to create a different kadhi.