TOOR DAL WITH BUTTERNUT SQUASH KUTTU

INGREDIENTS:

Toor dal - 1cup
Butternut squash - 1cup (cut into cubes).

Channa dal - 2tbsp
Black pepper powder - 1/2tsp
Curry leaves
Haldi - pinch

FOR GRINDING:

Coconut grated -2tbsp
Red chillies dry - 4
Jeera - 1/4tsp

FOR SEASONING:

Mustard seeds - 1/4tsp
Urad dal - 1tsp
Hing - pinch
Oil - 1/2 tsp ( We can even use coconut oil  for seasoning)

METHOD:

1. Wash 1cup  toor dal  and add 3cups water and let it boil for three whistles.

2. Chop the butternut squash.

3. In a pan add 2tbsp of channa dal.

4. Add the chopped squash.

5. Now add 1cup of water.

6. Add a pinch of haldi and black pepper powder.

7. Mix them nicely and allow it to boil.

8. By the time the squash is boiling we can do the grinding part.

9. Take 2tbsp of grated coconut in a spice grinder jar.

10. Add 4 redchillies and jeera.

11. Grind them to a fine paste.

12. check weather the squash is boiled.

13. Then add the boiled dal.

14. Mix well nicely and add the grinded coconut paste.

15. Add the curry leaves.

16. Heat oil in a small pan for tadka.

17. Add mustard seeds and allow them to pop.

18. Now add urad dal and let it fry till golden brown colour.

19. Add pinch of hing.

20. Pour the tadka into the dal.

21. Mix well and allow it to boil for 3mins.

22. Now the dal is ready to serve...................................

This dal is very healthy. It is important to add all the squashes in our daily cooking......

RADISH SAMBHAR

INGREDIENTS:

Radish - 150gms sliced
Toor dal - 1cup
Tamarind - lemon sized
Sambhar powder - 4tsp
Water - 3cups (for boiling dal)
Curry leaves - a sprig
Hing - pinch
Haldi - 1/4tsp

FOR TADKA :

Oil - 1tsp
Mustard seeds - 1/2tsp
Methi seeds - 1/4tsp

METHOD:

1. Take 1cup of toor dal  wash the dal nicely.
2. Pressure cook the dal  for three whistles.

3. Soak the tamarind in water.

4. Slice the radish into thin slices.

5. Extract the juice from the soaked tamarind.

 

6.Add 4 tsp of sambhar powder  (I used homemade sambhar powder. Will post the recipe for that later) in the tamarind extract.

7. Mix the sambhar powder well.

8. Add a pinch of hing.

9. Add washed curry leaves, and salt.

10. Mix them well.

11. Add sliced radish to this mixture.

12. Allow it to boil.

13. In the mean time mash the cooked dal.

14. Once the radish is cooked add the mashed dal.

15. Take a small skillet and add oil for tadka.

16. Add mustars seeds and let then pop well.

17. Add  methi seeds and add the tadka to the sambar.

18. Yummy  radish sambhar is ready to serve................................

TRI COLOUR CAPSICUM WITH ALOO

INGREDIENTS:

Capsicum -  200gms ( I used three different colours red, orange, green)
Aloo - 2
Onions - 1 medium finely chopped
Tomatoes - 2 finely chopped
Salt - to taste
Sambhar powder - 2tbsp
Coriander leaves - 2tbsp to garnish
Oil - 2tbsp

METHOD:

1. Heat oil in the pan.

2. Chop the vegetables in the same size.

                      
3. Add finely chopped onions in the hot oil.

4. Saute them well .

5. Add salt and  a pinch of turmeric powder.

6. Mix nicely and fry until the onions  becomes like mirror.

7. Then add finely chopped tomatoes .

8. Mix them nicely.

9. Fry them till the oil comes gets separated.

10. Then add the vegetables.

11. Mix well nicely.

12. Add the sambhar powder ( I f you dont like sambhar powder you can add curry powder or  just chilli powder)

13. Mix it nicely so that all the sambhar masala gets incorporated.

14. Close the lid and leave it in medium flame.

15. Keep mixing in middle.

16. Add chopped coriander leaves.

17. Mix them nicely.

18. This goes really well with hot rotis...................................................

SIMPLE BENDAKAYA FRY

INGREDIENTS:

Bhindi - 200gms
Salt  - to  taste
Chilli powder - 1tbsp
Oil - 2tbsp

FOR TADKA:

Mustard seeds - 1/4tsp
Urad dal - 1tsp

METHOD:

1. Cut bindhi into round slices.
2. Heat a small kadai.
3. Add 2tbsp of il and add mustard seeds.
4. Let them pop and then add urad dal and fry little till golden brown.
5. Then add he bhindi and fry them in high flame. 6. Keep stirring in middle.
6. Add salt and chilli powder and the end.
7. Fry for 3mins and switch off the flame.

Bhindi is ready to serve with hot rice or roti's..............................................