Ingredients:

• Cauliflower – 1 medium
• Boiled Green peas – 1/2 a cup (optional)
• Turmeric powder – 1 tsp
• Chilly powder – 1/2 tsp
• Oil – 1 tablespoon
• Fennel seeds – 1 tsp
• Salt to taste

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Ingredients:

• Carrot – 1/4 kg
• Onion – 1 big (chopped)
• green chillies – 2 or 3
• Grated Coconut – 1/2 cup
• Mustard seeds – 1 tsp
• Curry Leaves Few
• Urad dal – 1 tsp
• Oil
• Salt

Method:

• Peel and grate the carrots in a big grater.
• Heat oil in a kadai. Splutter the mustard seeds and urad dal.
• Add curry leaves. Add onion and green chillies and saute till the onions become translucent.
• Add the carrot and salt and bring to boil for some time.if necessary add some water and cook for about 2 min.
• Then Add the grated coconut and mix well.
• Serve hot with rice

Ingredients:

• 2 Cups Rice
• 1 Cup Toor Dal (Red Gram split)
• 2 Onions
• 1 tsp Jeeram (Cumin Seeds)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili powder
• 1 tsp Ginger and Garlic paste
• 1 tsp Green chili paste
• 2 tbsp Butter
• 1 Tomato
• 1 Potato cubed and deep fried(can be substituted with fried bread pieces)
• Salt
• 1 tsp Garam Masala Powder
• Coriander Leaves, Chopped
• Mint Leaves, Chopped
• 1 tbsp Ghee

Method:

• Soak Rice for an hour and cook till half done.
• Soak dal for 2 hrs and half cook with a pinch of turmeric powder.
• Heat ghee and add a tsp of jeeram.
• Add the chopped onions and fry for sometime.
• Add red chilly powder, turmeric powder, ginger paste, garlic paste and green chilly paste, and fry.
• Add chopped tomatoes and fry until the moisture evaporates.
• Now add the cooked toor dal, fried onions, garam masala powder, potatoes/bread, salt, chopped mint leaves and mix well.
• In a kadai spread half of this mixture and spread a layer of cooked rice on top of that.
• Add some butter, sprinkle garam masala and chopped pudina leaves.
• Over this spread the other half of the mixture and on it spread the rice and add butter, garam masala.
• Garnish with chopped coriander leaves.

Ingredients:

• Fresh Greens – 2 cups (washed and chopped),
• Toor dal – 1 cup,
• Onion – 2 (Finely chopped),
• Toamto – 1 (Finely chopped),
• Red dry chilly – 2 ,
• Asefeotida powder – 1/2 tsp,
• Mustard seeds – 1 tsp,
• Cumin seeds – 1 tsp,
• Turmeric powder – 1 tsp,
• Red chilly powder – 1 tsp (as per taste),
• Grated coconut – 1/2 cup,
• Salt – as per taste,
• Oil – for frying.

Method:

• Grind together grated coconut and 1/2 tsp cumin seeds in to fine paste.
• Heat oil in pressure cooker, add the mustard seeds, remaining cumin seeds and saute till splatter.
• Add the onions, dry chilly, asefeotida and saute till transparent.
• Now add the tomatoes and saute for 2 mins. Add the dal and saute a min.
• Put the greens, turmeric powder, red chilly powder, salt and saute. Add water till the greens sink and close the lid.
• Put in high flame and cook for 2 whistles, simmer and cook for 1 whistle.
• After done, open the lid and adjust the taste and add the coconut paste and boil for 2mins till the curry consistency.
• Serve with hot with plain rice or chapathi
• I am Sending this Recipe To” Viki’s  Side Dish for Chapathi” Event

Ingredients:

• 1 can organic chickpeas, drained
• 1/4 cup salted cashews
• 1 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tsp paprika(Red chilli powder)
• 1/2 tsp salt
• 1/2 tsp chili pepper
• 1/2 tsp onion or garlic powder
• 1 tsp fresh ground black pepper
• 2 Tbsp olive oil
• optional: 1 tbsp lemon juice for moister chickpeas with a zesty flavor.

Method:

• Drain chickpeas very well.
• In a Pan, add 1 Tbsp oil and turn heat on high.
• Add half the portion of chickpeas and coat well in oil.
• Allow chickpeas to toast to brown. Toss a bit and let toast again.
• Add in additional oil and chickpeas. Toss well.
• Shake pan and toast outside of chickpeas a bit more.
• When the chickpeas have some nice brown edges, add in the remaining ingredients (except the cashews)-add the agave first. Toss well. Then add in all the spices.
• Toss well-coating the chickpeas evenly with spices.
• Reduce heat to med-high and allow to cook through. A little more browning is a good thing.
• When the chickpeas look just about done-and have absorbed all the liquid, add in the cashews. Toss cashews with chickpeas-they should soak up any remnant spices and moisture.
• Brown the chickpeas and cashews as much as you’d like. However, if the chickpeas start getting mushy-you know they are done. Try to pull them from the heat before the much occurs though.
• Let cool slightly before serving. Serve over salads or on their own.

Ingredients:

• Channa dal -125gms
• Urad dal – 125gms
• Moong dal – 125gms
• Masoor dal – 125gms
• Toor dal – 125 gms
• Onion(medium,chopped) -1
• Ginger-garlic paste – 1tbsp
• Green chilly(chopped) – 3
• Tomatoes(medium) – 2
• Turmeric powder – 1 tsp
• Chilly powder – 1 tsp
• Cumin seeds – 1 tsp
• Butter – 2tbsp
• Oil – 2 tbsp
• Salt
• Coriander leaves

Method:

• Clean and wash all the lentils thoroughly in several changes of water.
• pressure cook dal with turmeric powder and sufficient water until it is soft and broken.Add salt and stir well to prevent from sticking to the bottom .
• Keep the lentils on low simmer while making fried seasonings.
• Heat oil in a pan.Add onions and fry till light brown.add ginger-garlic paste,green chilly and fry for 2 mins.
• Then Add chopped tomatoes and fry till slightly brown.
• Pour the entire contents of the pan over the dal and gently stir to mix.continue stirring while you make the spiced butter.
• Heat butter in a pan and add cumin seeds and chilly powder. Immediately pour the entire contents of the pan over the dal.
• Combine well and remove from heat.
• Garnish with chopped coriander leaves