வெண் PONGAL

Ingredients

Raw rice 200 Gms
Green dhal 50 Gms
Pepper ½ tea spoon
Cumin seeds ½ tea spoon
Ginger 1 piece finely cut
Cashew nuts 5
Ghee 50 Gms
Curry leases
Salt

Wash rice and green dhal nicely and pressure cook with 800 Gms water. Add salt. Stir it well. Put ghee in a pan, add pepper, cumin seeds, ginger pieces, curry leaves and cashew nuts. Fry it well. Put the fried items into cooked pongal and stir it well. Serve hot with chutney or gotsu.

MASIYAL

Ingredients

Tur Dhal 50 gms
Mustard seeds ¼ tea spoon
Sambar podi 1 table spoon
Fenugreek ½ tea spoon
Red chili 3
Green chili 3
Tamarind 1 lemon size
Salt To taste
Curry leaves

Banana Flower, yam, chow chow, methi and greens can be used for this masiyal.

Cook dhal and vegetable separately. Make 200 gms of tamarind water, add salt, curry leaves and sambar podi. Boil it for 10 minutes. Season it with mustard seeds, red chili, asafetida, fenugreek one spoon tur dhal and finally add green chili. Put all the seasonings in to the boiling tamarind water. Then smash the dhal and vegetables and add to the boiled tamarind water. Allow it to boil for 2 more minutes. Serve hot.