PINDI MIRIYAM

INGREDIENTS

1 cup Toordal
1/2 cup Channa dal
1tsp Tamarind paste
1 Drumstick
2 Nos okra
1 potato
1 carrot
1 medium onion
salt to taste
oil
tadka - mustard seeds, turmeric, cumin seeds, asafoetida, curry leaves.

FOR MASALA PASTE
1 tsp coriander seeds
2 red chillies
2 tsp chana dal
1 tsp pepper corns
1 tsp raw rice
1/2 cup coconut (grated)

Dry roast all above ingredients in a frying pan, Grind all the ingredients with coconut powder and little water
and make a smooth paste.

METHOD:
1. Pressure cook both daals in a cooker
2. Heat oil in a pan and add the tadka ingredients, onions and vegetables (drumsticks, okra, potato and carrorts)
3. Fry well till they become soft
4. Add tamarind paste, salt and masala paste
5. To this, add the cooked daal, little water and boil for 8 to 10 mins

Serve hot with chapathi or rice!

CAPSICUM DAL

Preparation time: 20 min

Ingredients:

1 capsicum

1 tomato

1 onion

1 cup toor dal

mustard seeds

cumin seeds

urad dal

hing

red chilly powder

coriander powder

jeera powder

turmeric powder

tamarind juice

salt to taste

Preparation method :

1.1.In pressure cooker boil the dal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds

3.when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dal to it and add turmeric powder cover it with lid.When capsicum get cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

MAGAYA PAPPU

Preparation time: 30 mins

Ingredients:

1 cup toor daal (kandhi pappu)

50 grams magaya (dry)

2 chillies

1 onion

mustard seeds

cumin seeds

oil

salt to taste

Preparation Method:

1. Wash daal and pressure it for 4 whistles

2. Heat oil in a pan and add mustard seeds, cumin seeds, onions, green chillies, turmeric, hing, garlic and fry well

3. after 3 minutes, add magaya (dry pickle) and fry for 3 more minutes

4. To this, add daal and fry for 5 minutes on a low flame in the pan

Serve with ghee and rice

Tip: If you do not get magayya, you can use any dry mango pickle.