Cabbage pesarapappu (Cabbage and Moong dal curry)

Ingredients :
4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu  (cook till the dal is soft and not mushy)
1 onion, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
1/2 tsp red chillie powder (if needed)
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis
2 cloves garlic, crushed
few fresh curry leaves

Preparation :

1. Boil cabbage with pinch of turmeric and salt to taste till three fourth cooked drain and keep aside.   Also cook moong dal till the dal is soft and not mushy keep aside
2. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillies and curry leaves and saute for a few seconds.
3. Add the chopped onions, green chillis, salt and turmeric pwd and saute till the onions turn transparent. Then add the cooked moong dal and cabbage and combine well.
4. Add chilli powder if needed and stir fry for few more minutes. Serve with rice or roti.

Palakura pappu (spinach dal)

 Ingredients :

1 cup toor dal/red gram dal/kandi pappu
1 bunch chopped palakura/palak/spinach
1 onion, chopped
1 big tomato chopped
2 green chillis, slit lengthwise
Tamarind (medium grape size)
1/2 tsp red chilli powder (adjust according to spice level)
1/2 tsp turmeric pwd
salt to taste
2 1/2 cups water, approx

For seasoning/poppu/tadka :

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillies
1/4 tsp hing/ asafoetida
10-12 fresh curry leaves
2-3 tsps oil

Preparation :

1. In a pressure cooker, place dal, spinach leaves, onions, green chillies, tomato, tamarind, chilli powder and turmeric pwd. Add 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2. Heat oil in a heavy bottomed vessel, add mustards seeds, cumin seeds, urad dal, garlic, red chillies, hing and curry leaves and stir fry for half a minute.
3. Add this to the pressure cooked dal along with salt and combine. Cook on low to medium flame for 5 minutes without lid or till you get the consistency of your choice.
4. Serve with rice, roti or a stir fry dish.

Channa Masala (Chole)

Ingredients:

Channa/ Chick Peas 1 cup (Soaked over night)
Oil 3 tbsp
Cinnamon stick 1 inch
Cloves 3
Bay leaves 2
Cardamom 1
Cumin seeds 1/2 tbsp
mustard seeds 1/2 tbsp (optional)
Ginger Garlic paste 1 tbsp
Big Onion 1
Green chillies 2 (optional)
Tomato 2
Red Chilli powder 1 tbsp
Turmeric 1/4 tbsp
Corriander powder 1 tbsp
Cumin Powder 1 tbsp
Cilantro for garnish
Salt to taste


 Preparation:

1. Pressure cook the soaked Channa with some salt till they are soft.
2. Take oil in a pan, add cinnamon stick, cloves,cardamom,bay leaves, cumin seeds and then chopped onions and green chillies. Fry till they are slightly brown.
3. Add ginger garlic paste and cook for a minute and add tomatoes.
4. Then add turmeric powder, corriander powder, cumin Powder and red chilli powder. Mix well and cook till tomatoes are soft.
5. Add some water then add cooked Channa. Add salt according to your taste and cook till the gravy thickens.
6. Garnish with Cilantro, lemon and serve with rice, puri or roti.