DILL LEAVES WITH MOONG DAL

INGREDIENTS: Dill leaves - 2 bunches ( use only tender  stems)
                            Salt - to taste
                            Chilli powder - 1tsp
                             Moong dal - 1/4cup
                            Oil - 1tsp
                            Garlic - chopped finely(optional)
                             Jeera - 1/4tsp
                             Grated coconut - 1tbsp


METHOD:

1. Chop  the dill leaves finely and wash  them nicely.
2. Soak moong dal in water for about 10mins.
3. Heat a pan add oil.

4. Then add jeera seeds.

5. Allow them to crackle.
6. Add soaked moong dal.

7. Add a pinch of salt and mix well.

8. Then add the washed and chopped dil  leaves.

9. Mix well.

9. Add little water.

10. Cover and vcook for 3mins.

11. Add  1tsp chilli powder.

12. Mix it nicely.

13. Grate some coconut and keep aside.

14. See that all the water gets evaporated from the green.
15. It should become completely dry.

16. Then add the grated coconut.

17. Mix nicely.

18. And serve with hot rice and ghee or roti..............................

PALAK WITH MOONG DAL

INGREDIENTS: Moong dal - 1cup
                           Palak(spinach) - 1bunch
                           Green chillies - 5
                            Tomatoes - 2chopped
                            Water - 4cup

FOR SEASONING: Mustard seeds - 1/4tsp
                                 Jeera - 1/4tsp
                                 Curry leaves
                                 Red chillies - 2
                                 Hing - pinch
                                 Ghee - 1tsp
                                  Garlic - 4 cloves

METHOD:

1. Wash palak nicely in salt water.
2. Chop tomatoes and palak.
3. Slit green chillies.
4. Take a pressure cooker and add chopped palak.

2. Then add 1cup yellow moong dal.

3. Now add slit green chillies.

4. Add chopped tomatoes.

5. Now add 4 cups water.

6. Add a pinch of haldi and allow it boil for 5whistles.

7. After the dal gets boiled mash it nicely.

8. Add salt and mix well.
9. Keep a small pan for tadka and add 1tsp ghee and heat it.
10. In it add mustard seeds, jeera, curry leaves, garlic, red chillies, and hing.
11. Saute for 2mins.

13. Then pour it over the cooked dal.

14. Mix well and check the salt.

serve hot with rice and ghee or roti....................

METHI LEAVES WITH TOOR DHAL

INGREDIENTS: Methi leaves - 3 small bunches(chopped)
                          Toor dhal - 1cup
                          Tomatoes - 1(chopped)
                          Turmeric - 1/4tsp
                          Greenchillies - 3
                           Water - 5cups

FOR TEMPERING: Mustard seeds - 1/4tsp
                               Jeera seeds - 1/4tsp
                               Dry red chillies - 2
                               Curry leaves
                               Hing(inguva) - pinch
                               Ghee - 1tbsp
 
MASALA POWDER: Sambhar powder - 2tsp
                                   Tamarind paste - 1tsp
 
METHOD:
1. Wash methi leaves  in water for several times.
2. I soaked methileaves in salt water for 10 mins before chopping.(by doing this way it will remove all the dirt and worms).
3. Chop the leaves.
 

 
4. Take 1cup toor dhal and wash it.
 

 
5. In it add chopped tomatoes, greenchillies, and methi leaves.
 

6. Add 1:5 water i.e (1glass dhal 5 glasses water)

7. Pressure cook it for 6 whistles.

7. Mash the dhal well.

8. Add sambhar powder, salt, tamarind paste.

9. Mix the dhal well .

10. Heat ghee in kadai add mustard seeds, jeera, dry redchillies, curry leaves and hing.

11. Pour it over the dhal mixture.

12. Mix well and let it boil for 5mins.

serve hot goes really very good with hot plain rice..........................