Simple Dal Curry & Cabbage n Peas Masala

Two simple dishes

Dal Curry and Cabbage & Peas Masala

Simple Dal Curry

A simple dal curry for all to try.

Curry Source: http://www.indianrecipevideo.com/Pages/DalFry.aspx

Toor Daal (Split pigeon peas)- 1/3rd of a cup
Channa Daal (Split garbanzo beans)- 1/4th of a cup
Water – 2 cups or just as needed
Clarified Butter (Ghee) – 2 tsp or use Oil – 1 tbsp
Onion – 1 med., finely chopped
Tomato- 1 med., finely chopped

Turmeric Powder – 1/4th tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp(if you wish)
Salt – to taste
For Tempering (Seasoning):
Clarified Butter (Ghee) – 2 tsp or use oil
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Curry Leaves – few
Garlic – 2 cloves, finely chopped
Ginger – 1 tsp, grated
Green chili – 2 (I slitted the chillies and added them to dal,you can make them into paste )

Red whole Chili – to taste, slit
Lime Juice – (I have omitted the lime juice)
Cilantro – Garnish, finely chopped

Direction:

Combine all the daals, wash well and soak for 20-30 minutes.

Drain out the water and put it on the side.
In the pressure cooker pot, heat Oil or ghee on medium flame.
Once the Oil or ghee is hot, add in the Mustard Seeds and allow them to pop.
Add in Cumin Seeds, Asafoetida,Turmeric Powder, Curry Leaves, slited Green Chillis, Garlic, Ginger and cook for a few minutes.
Now add in the Onions and a little Salt and cook the onions till they turn translucent.

Add tomato and cook again till tomatoes are tender.
Once done, add in the dry powders – Cumin, Red Chili, Coriander and Garam Masala.
Add Water and cover and pressure cook on medium heat and allow it to whistle 4-5 times or till you smell the cooked dal.(Personal preference to how cooked you want your dal to be ,I cooked the dal slightly mushy)

(you can stir in the Daal, check Salt and Water consistency before closing pressure cooker).
Turn off the stove after hearing whistles and allow it to cool down.

You can temper further with a bit of ghee using dried red chillies and fenugreek seeds and pouring into your dal.

The gravy goes well with idli, chapatti and even rice.If you are serving the gravy with rice, make sure you have a spicy side dish to go with it.

Cabbage & Peas Masala

Ingredients:

3 Tsp Oil
1 in cinnamon stick
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
pinch of Hing / Asafoetida
5 cloves of Garlic
1 Onion sliced
1 tsp Garam masala
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Coriander powder
1 Tomato chopped
230gm Cabbage shredded
2 sprigs curry leaves or 1tbsp chopped Coriander leaves

Method:
1) Heat up 3 tsp oil, add cinnamon stick ,mustard seeds and let the seeds splutter.

Then add in cumin seeds, fennel seeds, hing, garlic and saute garlic till it changes color.
2) Add sliced onion and sauté further,to it add a bit of salt as well and sauté till it becomes soft,

3) Add turmeric powder, garam masala, red chilli powder, coriander powder, mix and cook for

2 minutes.
4) Add tomatoes, mix, cover and cook till tomatoes soften.Closing the lid is a must because this

will encourage the liquid from the spices to come out and prevent the spices from burning.
5) Add sliced cabbage, mix, add salt to taste, cover and cook till cabbage gets tender.

Finally mix in green peas .Before closing fire ,add curry leaves .Garnish with chopped coriander leaves if desired.
6) Serve as a side dish with your rice .