Mix Dal Gravy

This is a simple protein packed gravy made using variety of dals.It tastes good both with rice and roti.

Ingredients:

Mix dal(see note below)	1 cup
Onion	1
Tomato	1
Ginger garlic paste	1 tsp
Green chilli	1
Red chilli powder	as needed
Coriander powder	2 tsp
Chole  masala	1 tsp
Salt	as needed
Cumin seeds	½ tsp
Oil	2 tsp

Method:

• Soak the dhal overnight or for 6-8 hours in enough water.
• Pressure cook the dhal and keep aside.
• Heat oil in a pan and add cumin seeds,slit green chilli followed by ginger garlic paste and saute till the raw smell goes off.
• Add the chopped onions and fry till they turn translucent.Add chilli powder,coriander powder,chole masala powder and fry well.Stir continuously to avoid the masala getting burnt.
• Add the chopped tomatoes and fry till they turn mushy.
• Now add the cooked dal,salt and required water.Cover with a lid and simmer in low flame for 10 mins.
• Garnish with chopped coriander leaves and serve.

Note:

• I have used the Mix dal readily available.You can also make with your own combination of dals(4-5 varieties) like channa,moong dal,rajma,Black eyed bean etc.
• You can use Garam masala instead of chole masala.

Beans Paruppu Usili

Paruppu usili is a popular south Indian dish which is made with lentils and vegetable.Lets see how to make this healthy and tasty dish.

Ingredients:

Beans chopped	2 cups
Toor dhal	1 1/4 cups
Red chilli	5
Asafoetida	½ tsp
Mustard seeds	1 tsp
Urad dhal	2 tsp
Oil	2 tblsp
Curry leaves	as needed
Salt	as needed

Method:

• Soak toor dhal and red chilli in water for 1 hour.
• After 1 hour,drain the dhal in a colander and grind the dhal,red chilli,asafoetida and needed salt to a thick paste.No need to add water while grinding.
• Transfer this to a vessel,cover with a lid and pressure cook for 3 whistles.
• Cook the beans with a pinch of turmeric powder and little salt.keep aside.
• Once the pressure is released,take the cooked dhal and allow it to cool.
• Use the pulse option in the mixie to crumble the cooked dhal evenly.
• Heat a kadai,add oil followed by mustard seeds,urad dhal,curry leaves .Once the urad dhal turns golden in colour,add the cooked beans first and fry for 2-3 mins.Now add the crumbled dhal and mix everything well.
• Cook in slow flame for few minutes till nice aroma comes.Paruppu usili is ready to serve.It tastes best with Mor Kuzhambu.

Note:

• You can also steam the dhal in idli plates instead of pressure cooking but I find this way convenient and easy.
• Cluster beans,Plantain flower(vazha poo) can also be used to make paruppu usili.

Vegetable Biryani

Vegetable Biryani is a tasty one pot meal which is easy to make too.I cook the vegetables and rice together in a pressure pan or cooker.Lets see the recipe.

Ingredients:

Basmati rice	1 cup
Vegetables (See note below)	2 cups
Onion	1
Tomato	1
Oil	2 tblsp
Cinnamon	1 small piece
Cardamom,clove	2
Bayleaf	1
To grind
Small onion	4-5
Green chilli	2
Ginger	A small piece
Garlic cloves	4-5
Cashewnut	5
Coconut grated	2 tblsp
Cinnamon,cardamom,clove(each 1 )
Mint leaves	10

Method:

• Chop the vegetables,onion and tomato.
• Soak Basmati rice for 10-15 mins. 
• Take a cooker and add oil followed by the cinnamon,cardamom,clove and bay leaf and fry till nice aroma comes.Add the sliced onions and fry till they turn golden brown.Add the chopped tomatoes and fry tillthey turn mushy. Now add the ground masala paste and fry well till the raw smell of the masla goes off.
• Add the chopped vegetables,salt and mix well with the masala.Fry for 2-3 mins.Now add the soaked basmati rice and 1 3/4 cups of water.
• Once the water comes to a rolling boil,keep the flame to the lowest,cover the lid and cook for 15-20 mins.
• After 15 mins,carefully open the lid and check whether the rice is done.if needed sprinkle little water cover and cook again for 5 mins.Vegetable Biryani is ready.
• Don't mix the rice immediately after it is done.Give a standing time for 5 mins,add chopped coriander leaves and gently mix the rice.You can garnish with toasted bread cut into small squares if you like and serve with Raitha.

Note:

• I have used 1 carrot,half beetroot,10 beans,1 small potato and handful green peas in this recipe.
• Cashew is optional in the masala.
• You can add little ghee together with oil while frying the spices.