Lamb Mince in Coconut Milk

Recipe Ingredients:

500gms lamb minced

1 onion, chopped

1 tbsp ginger and garlic paste

1 tbsp red chilly powder
1/2 tbsp red chilli powder

1/4 tbsp turmeric powder 

1 tbsp garam masala powder

5 tbsp oil
1 tbsp fresh coriander leaves
5-10 curry leaves
4 red chillies, finely chopped
200 ml coconut milk

salt (according to taste)

How to Prepare: 

Wash lamb mince and drain all the water and keep aside. Heat oil in a pan over medium-high heat, when hot add onions, red chillies, curry leaves and salt, allow to sweat. Now add ginger garlic paste, turmeric powder, pepper powder and mix well, cook for 5 minutes. Add mince and cook till it starts to change the colour and it appears dry, add garam masala powder and coriander. Stir well and  add coconut milk. Cook, stirring, for 10-20 minute or untill desired constituency is reached . Serve hot.

Serving Suggestions:

Serve with rice/chapati
 

Beetroot Fry

Recipe Ingredients:

2 cups beetroot

1 tbsp red chilli powder

10 curry leaves

1 tbsp cumin seeds

4 tbsp oil

salt (according to taste)

How to prepare:

Heat oil in a medium saucepan over a medium low heat, when hot add cumin seeds and curry leaves, once cumin seeds start spluttering add chopped beetroot and salt, stir well, close the lid and allow the beetroot to sweat. Once when the beetroot is almost cooked add red chilli powder, stir well untill well combined, cook for another 8-10 minutes. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Kheema Rice

Recipe Ingredients:

500gms lamb minced 

2 cups rice

3 cups water

1 onion, chopped

1 tbsp ginger and garlic paste

1 tbsp red chilly powder
1/2 tbsp pepper powder 

1/4 tbsp turmeric powder 

1 tbsp garam masala powder

5 tbsp oil
1 tbsp fresh coriander leaves 

salt (according to taste)

How to Prepare:

Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Cook rice by adding 3 cups of water for 20-30 minutes. Mean while wash lamb mince and drain all the water and keep aside. Heat oil in a pan over medium-high heat, when hot add onions and salt, allow to sweat. Now add ginger garlic paste, turmeric powder, pepper powder and mix well, cook for 5 minutes. Add mince and cook till it starts to change the colour and it appears dry and crispy, add garam masala powder and coriander. Stir well and  add cooked rice. Cook, stirring, for 1 minute . Mix well to combine. Serve immediately. Serve hot.

Coconut Rice

Recipe Ingredients:

1 cup grated fresh coconut
225 gm rice
450 ml water
4 dry red chillies 
2 green chillies, slit into two (length wise) 
10 curry leaves 
2 tbsp ghee
1/2 tbsp cumin seeds
1 tbsp split bengal gram
1 tbsp golden gram
1 tbsp black gran 
1 tbsp salt, or to taste

How to Prepare:

Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Cook rice by adding 500 ml water for 20-30 minutes.

Heat the ghee in a non-stick pan over a medium heat. When hot, but not smoking, add the cumin seeds, curry leaves, dry red chillies, bengal gram, golden gram and black gram followed by the grated coconut and green chillies.

Stir well and  add cooked rice and salt. Cook, stirring, for 1 minute . Mix well to combine. Serve immediately. Serve hot.

Trio Capsicum Curry

Recipe Ingredients:

1 cup chopped green capsicum 
1 cup chopped red capsicum
1 cup chopped yellow capsicum
1 onion, finely chopped
4 green chillies, chopped
1 tbsp red chilli powder
10 curry leaves
1 tbsp cumin seeds
4 tbsp oil
salt (according to taste)

How to prepare:

Heat oil in a medium saucepan over a medium low heat, when hot add cumin seeds and curry leaves, once cumin seeds start spluttering add chopped onions, green chillies and salt, stir well, close the lid and allow the onions to sweat. Now add all the chopped capsicums and mix well. Add red chilli powder, stir well untill well combined, close the lid and allow the capsicums to sweat, cook for another 8-10 minutes or untill capsicums are tender. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Apple & Dates Milkshake

Recipe Ingredients:

2 apples, chopped

5-6 pitted dates 

1 cup soy milk

Honey to taste

How to Prepare:

Soak the dates in warm soy milk (about 1/4 cup) for 15-20 minutes so as to make them soft. Now add these to a blender and blend until you get a paste. Then add the chopped apple and rest of the milk. Blend again until smooth. Add honey if necessary. Serve chilled.

Sesame Ladoos

Recipe Ingredients:

1 cup Sesame Seeds

3/4 cup Jaggery powder

How to Prepare:

Dry roast the sesame seeds in a non stick pan until brown. Grind Sesame seeds and jaggery powder into a fine powder. You will find that the oil from the seeds is enough to bind the powder into ladoos. Take little amount of powder into your hand and shape them quickly into 1 inch size balls.

Dry Egg Masala

Recipe Ingredients:

5 hard boiled eggs

4 tbsp oil

8 to 9 curry leaves

1 tbsp cumin seeds

1 tbsp ginger garlic paste

2 green chilies chopped finely

4 onions, chopped length wise

1 tbsp chicken masala

1 t/s turmeric

1 tbsp red chilli powder

salt (according to taste)

How to Prepare:

Heat 2 tbsp oil in a large sauce pan over a medium low heat, when hot add cumin seeds chopped onions and green chillies, cook untill onions turns transparent stirring occasionally. Add ginger garlic paste and salt, mix well and cook for 5-10 minutes.

Meanwhile make slit vertically on all sides of egg. Heat 2 tbsp oil in another pan and fry the eggs till they turn into light golden in colour.

Add red chilli powder and turmeric powder to the onion mixture and cook for a while. Add chicken masala powder, eggs and red chilli powder and cook for about 20 minutes or untill the onions lightly change colour. Serve hot.

Serving Suggestions:

Serve hot with rice.

Soya Chunks Korma

Recipe Ingredients:

2 cups soya chunks

1 onion, finely chopped

4 tomatoes, chopped, cooked

1 tbsp gram flour

2 tbsp yogurt

3 green chillies, slit length wise

20 curry leaves

1 tbsp cumin seeds

1 tbsp ginger garlic paste

1/2 tbsp turmeric powder

1 tbsp coriander seed powder

2 tbsp red chilli powder

1 tbsp garam masala powder

5 tbsp oil

few coriander leaves (for garnish)

salt (according to taste)

How to Prepare:

Wash Soya Chunks & boil them with 2 cups of water for 15 minutes or until water evaporates. Keep them aside untill required.

Heat oil in a casserole over a medium-high heat. Add onions, cumin seeds, ginger garlic paste, curry leves, green chillies and cook for 5-8 minutes, untill onions turn golden brown.

Add cooked tomatoes, yogurt, turmeric powder, coriander seed powder, garam masala powder, chilli powder and salt and mix well, add little water and allow all the ingredients to boil. When the mixture thickens, add the soya chunks and little water, cook untill desired constituency is reached. Serve hot and garnish with chopped coriander leaves.

Serving Suggestions:

Serve with plain rice or any rice variety or chapatis.

Brinji Rice

Recipe Ingredients:

4 cups rice
8 cups water

2 egg plants, finely chopped

2 onions, finely chopped

2 potatoes, finely chopped

1 carrot, finely chopped

2 inch ginger, finely chopped

8-10 cloves garlic, finely chopped

6-8 green chillies, finely chopped

juice of 1 lime

1/2 tbsp turmeric powder

1 tbsp cumin seeds

2 cinnamon sticks

5 cloves

3-4 bay leaves

50 gm ghee

salt (according to taste)

How to Prepare:

Wash rice in several changes of cold water untill the water runs clear. Leave to  soak rice in fresh cold water for 20 to 30 minutes, then leave to drain in a colander.

Heat ghee in a pressure cooker over a medium heat. When hot add cumin seeds, cinnamon sticks, bay leaves and fry well now add onions, fry till transparent then add tomato and fry till soft, add chopped carrot, egg plant, potato, ginger, garlic, green chillies and turmeric powder, mix well and cook for 2 minutes.

Add soaked rice and fry gently all together for 3 to 4 minutes in low flame, add salt, 8 cups of water, lemon juice and mix well, close the pressure cooker with the lid and when steam coming out continuously, put the weight and cook in low flame for 5 minutes or untill one whistle, allow it to cool, then open and stir gently. Aromatic Brinji Rice is ready to serve.

Serving Suggestions:

Serve with any kurma or with non-veg curry's.

Beetroot Chapati

Recipe Ingredients:

400 gm chapati flour, plus extra for dusting

1 tbsp salt

1/2 tbsp granulated sugar

2 tbsp sunflower oil

120 ml lukewarm water

1/2 cup grated beetroot

How to Prepare:

Mix chapati flour, salt, sugar together in a bowl. Add the oil and work well into the flour mixture with your fingertips. Gradually add water and grated beetroot , mixing at the same time. When the dough is formed, transfer to a work surface and knead for 4-5 minutes. The dough is ready when all the excess moisture is absorbed by the flour. Alternatively, mix the dough in a food processor. Wrap the dough in clingfilm and leave to rest for 30 minutes.

Divide the dough in half, then cut each half into 8 equal size pieces. Form each piece into a ball and flatten into a round cake. Dust each cake lightly in the flour and roll out to 15-16cm round. Keep remaining cakes covered while you are working with one. The beetroot chapatis will cook better when freshly rolled out, so roll out and cook one at a time.

Preheat a heavy-based tawa or a large heavy base frying pan over a medium-high heat. Put the beetroot chapati on the griddle and cook for 30 seconds. Using a thin spatula, turn over and cook untill bubbles begin to appear on the surface. Turn over again. Press the edges down gently with a clean cloth tp encourage the chapati to puff up, but this doesn't matter. Cook untill brown patches appear on the underside. Remove from pan and keep hot by wrapping in a piece of foil lined with kitchen paper. Repeat with remaining dough cakes.

Serving Suggestions:

It goes well with any kind of curry both veg and non-veg.

Purple Carrot Milk

Recipe Ingredients:

750 ml milk

250 gm purple carrots

6 tbsp sugar

1/4 cup almonds, soaked, peeled 

1/2 cup water

How to Prepare:

Peel the carrots and wash them. 

Cut into big pieces. Put them in steel container (do not add water in carrots) and cook in pressure cooker up to 5-6 steams. Cool down the carrots and grind them into smooth puree by adding 1/2 cup water or milk.  Now bring milk to boil and then add sugar and chopped almonds. Boil for 2mins.  Add carrot paste and mix well.  Allow to boil for 5-10mins. Keep stir in between on medium flame until carrot milk  starts boiling . Cool down and serve chilled.

 

Sesame-Poppy Prawns

Recipe Ingredients:

500 gm raw prawns

1/2 cup white poppy seeds

1/2 cup sesame seeds

5 tbsp oil

2 medium onions,diced

2 tbsp ginger garlic paste

5 bird eye dry red chillies

2 tbsp red chilli powder

1/2 tbsp cumin seeds

1 tbsp turmeric

250 ml water

salt (according to taste)

How to Prepare:

Heat 2 tbsp of oil in small pan, when hot add half of the chopped onions, bird eye dry red chilies, sesame seeds and poppy seeds cook for 10-15 minutes by covering the lid, turn of the heat and keep it aside and allow too cool. Once cooled grind the above mixture into a fine paste by adding little water. Keep it aside untill required.

Heat the remaining  oil over a medium heat then add onions and ginger garlic paste. Cook for approx 8-10min or untill the onions are soft. Add turmeric, red chilli powder, salt, cumin seeds and cook for a further 5min.

Add prawns and then simmer on a low heat for 25-30min.Add 250ml water and sesame-poppy seeds mixture. Cook untill 85% of water is absorbed by the prawns. Serve hot.

Serving Suggestions:

Serve with hot rice.

Yogurt & Coffe Cake

Recipe Ingredients

 

1-1/2 cups all-purpose flour

1/4 tbsp baking soda

1/8 tbsp baking powder

1/8 tbsp salt

3 tbsp butter, softened

2  tbsp vegetable oil

1 cup brown sugar

1/2 cup sugar

4 eggs

1/4 cup cold strong coffee

1 tsp vanilla extract

1/2 cup fat free yogurt, at room temperature

1/3 cup almond flakes, for garnish

How to Prepare:

Whisk together flour, soda, baking powder and salt in a bowl.  Beat butter, oil, brown sugar and sugar until smooth in separate bowl. Beat in egg whites one at a time and then beat in coffee and vanilla extract. Add 1/4 cup yogurt and beat until smooth. Add half of flour mixture and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat for 2 to 3 minutes, or until batter is smooth and creamy. Spread batter in a greased round cake pan and bake in a  microwave oven for 7-8 minutes, or until toothpick inserted in center comes out clean. Allow to cool 10 minutes. Unmold cake from pan, and set on wire rack. Sprinkle almond flakes on top of cake while hot. Cool completely before serving.

Coconut Burfi

Recipe Ingredients:

75 gm unsalted butter

1 fresh coconut, grated

100 gm jaggery powder

150 ml double cream

1 tbsp dry dessicated coconut 

How to Prepare:

Melt butter in a heavy-base saucepan, preferably non-stick, stirring well. Add the grated coconut, jaggery and cream, stir well. Reduce the heat and stir constantly for 10-12 minutes, scraping the base of the saucepan.

Increase the heat, cook untill the mixture turns to little darker in colour.

Transfer the coconut mixture to a large dish and allow to cool, later refrigerate for over night. Transfer to serving bowls and  decorate the top of the dessert with the dry dessicated coconut.  Serve cold.

Plain Dal with Okra Stew & Ghee

Recipe Ingredients: 

For Plain Dal:

1 cup toor dal

3 cups water

salt (according to taste) 

For Okra Stew:

300 gm okra
1 large onion, chopped
1 lemon sized tamarind
1/2 tbsp mustard seeds
1/2 tbsp cumin seeds
1 sprig of curry leaves
3 dried red chillies
1 tbsp chilli powder
1/4 tbsp turmeric

salt (according to taste)

How to Prepare Plain Dal:

  

Dry roast the toor dal and pressure cook it with water and a drop of oil for about 30 minutes. After dal is completely cooked add salt and mash it with wooden smasher or spoon.

 How to Prepare Okra Stew:

Cut Okra into large pieces. Soak the tamarind in water and microwave for a minute. Keep this aside. 

In a pressure cooker, add some oil, add mustard seeds, cumin seeds, curry leaves and red chillies. When they splutter, add onions and fry them till they are transparent. 

Add turmeric, chilli powder and mix well. Add okra and mix well. Add 1-2 cups of water and pressure cook for one whistle. 

After the pressure is gone, add the tamarind pulp and salt and let it boil.Cook untill desired constituency is reached.

Serving Suggestions:

Serve hot with rice and ghee.

Cauliflower 65

 Recipe Ingredients:

1 medium sized cauliflower
1 cup thick sour yogurt
1-2 tsp garam masala
3 tsp Kashmiri red chilli powder
7 pods garlic
1 inch piece gingers

salt (according to taste)

cornflour, about 3 tbsp for each batch of florets

chaat masala, optional

oil for deep frying

curry leaves, green chillies, cashews, onions - for garnishing

How to Prepare:

Grind garlic and ginger to paste. Wash the curry leaves thoroughly and pat it dry. Cut and clean the cauliflower, drain out all the water.

In a separate bowl, take some thick curd. Add the ground ginger garlic paste, chilli powder, salt and garam masala. Check for salt, sourness and spice levels in this stage. Whisk the batter, add the florets and mix well.

Meanwhile, heat oil in the deep pan. Now take handful of the florets in a small bowl add 3 tbsp of cornflour mix well. Allow the florets to be nicely coated with flour. Drop each floret into the sizzling hot oil one by one and fry them. As they fry, add in few curry leaves, green chillies, cashews. Remove from the oil and drain them on a kitchen towel. Lightly sprinkle with chaat masala if preferred, garnish with fried curry leaves, green chillies, cashews and onions. Serve hot with tomato sauce.

Mumbai Style Scrambled Eggs

Recipe Ingredients:

 
5 eggs

2 onion, finely chopped

2 tomatoes, finely chopped

1 inch ginger, finely chopped 


4 green chilles, finely chopped

4 tbsp butter

salt (according to taste)

How to Prepare:

Heat butter in a pan, add onions and ginger, cook till they turn transparent. Now add curry tomatoes, salt and green chilles cook for 10 minutes or untill tomatoes turn tender.

Add eggs and stir immediately so that the eggs will mix with the onion, tomato mixture. Serve hot.

Serving Suggestions:

Serve with rice or chapati or bread.

Corn Meal Halwa

Recipe Ingredients:

55 gm butter/ghee

25 gm flaked almonds

25 gm cashew nuts

25 gm seedless raisins

450 gm corn meal

600 ml full-fat milk

125 gm sugar

1/2 tbsp freshly grounded cardamom seeds

50 ml double cream

few pine nuts for garnish

How to Prepare:

Melt ghee/butter in heavy-based saucepan over a low heat. Add almonds and cashew nuts and cook stirring, untill lightly browned.

Add raisins, corn meal, milk and sugar to the saucepan, increase the heat to medium and bring the milk to boiling point. Continue to cook over a low-medium heat for 15-20 minutes, untill the milk evaporates completely, stirring frequently, and scraping the sides of the saucepan.

Stir in cardamom powder and cream and cook for further 10 minutes . Remove from heat and leave to cool slightly. Sprinkle over the reserved pine nuts to decorate.

Spinach & Tomato

Recipe Ingredients:

2 cups chopped spinach leaves, washed

1 cup chopped tomatoes

1 onion, finely chopped

4 green chillies, finely chopped

1 tbsp red chilli powder

1 tbsp cumin seeds

1 tbsp turmeric

5-10 curry leaves

2 dry red chillies, broken into two

salt (according to taste)

How to Prepare:

Heat oil in a heavy bottomed pan, add cumin seeds when the cumin seeds start crackling add chopped onions dry red chillies and green chillies. Cook for a minute and add salt.

Add chopped tomatoes mix well and cover the lid, cook for 10-15 minutes or untill tomates are soft, add spinach leaves and cook for 2-5 minutes, mix well and cover with lid, cook untill the spinach leaves turns little soft. Add red chilli powder, stir well and close the lid. Cook for about 15-20  minutes. Serve hot.

Serving Suggestions:
Serve with hot rice/chapati.

Strawberry Milkshake

Recipe Ingredients:

1 cup strawberries

1 cup soy milk

Honey to taste

How to Prepare:

Wash, trim, and slice the berries. Now add these to a blender along with honey and blend until you get a paste. Then add the milk. Blend again until well mixed. Serve chilled.

Stuffed Eggplant

 Recipe Ingredients:

12 fresh egg plants
5 tbsp oil
1 cup bengal gram
1/2 cup black gram
10 large dry red chillies
1/4 cup coriander seeds  
Salt to taste

How to Prepare:
 

Fry Bengal gram, back gram, dry red chillies and coriander seeds in 1 tsp oil over medium low heat. Allow to cool for a while, once done transfer mixture to blender and add a table spoon of salt and grind to a fine powder. Transfer the powder to a bowl.

Wash the eggplants. Make a + slit length wise and keep them aside until needed. Take 1 tbs powder for each eggplant  to fill the stuffing area slowly without breaking the eggplants. Stuff all the eggplants.

Heat 3 tbs oil in a cooking pan. Now slowly place each of the stuffed eggplants in the pan.  Sprinkle little oil on the top of the stuffed eggplants for every 10 min check the eggplants and turn over the other side, repeat the same for the renaming sides. Cover the lid and cook for another 30 minutes on slow heat until the eggplants are tender to touch. Eggplant curry is ready. Serve hot.

Serving Suggestions:

Serve with rice.

Chicken mince & Cauliflower in Coconut Milk

Recipe Ingredients:

2 tbsp olive oil

500 gm chicken mince

1 carrot chopped into1 cm pieces

1 potato chopped into 1 cm cubes

1/2 cup green peas

1 1/2 cup cauliflower florets

1 medium brown onion, finely chopped

2 tbsp ginger garlic paste

1 tbsp red chilli powder

1 tbsp turmeric

3 tbsp ground cumin

3 tbsp ground coriander

2 tbsp garam masala

1 bay leaf

1/2 cup coconut milk

1/2 cup water

2 tbsp fresh coriander leaves

salt (according to taste)

How to Prepare:

Heat 1 tbsp oil in a large saucepan over a very high heat. Add chicken mince and brown well, breaking up large pieces with a wooden spoon. Remove to Sieve set over a bowl and allow to drain.

Return pan to high heat and add remaining oil and carrot. Cook for about 3 minutes or until carrot begins to brown. Add cauliflower, chopped potato cubes, peas and cook for further 3-5 minutes until cauliflower begins to brown. Add salt and chilli powder, mix well.

Add onion, ginger garlic paste and cook for 2 minutes. Reduce the heat to medium then add ground cumin, ground coriander, turmeric, garam masala and bay leaves and cook for further 2 minutes, stirring constantly.

Return chicken mince to pan and allow to cook for 15-20 minutes. Add coconut milk and water and cook for further 10-15 minutes on low flame, scrapping the bottom of the pan until liquid has reduced. Serve hot.

Serving Suggestions:

Serve with hot white rice & Garnish with fresh coriander leaves.

Mutton Biryani

Recipe Ingredients:

For Mutton/Lamb Marinate:

500 gm boneless mutton/lamb

2 tomatoes, finely chopped

1/2 cup chopped mint

1/2 cup chopped coriander

2 tbsp ginger garlic paste

1 tbsp turmeric powder

1 tbsp red chilli powder

1/2 cup fresh yoghurt

juice of 1 lime

4 tbsp salt

For Biryani:

3 cups basmati rice

4 1/2 cups water

4 cardamom pods

4 cloves

1 onion, finely sliced

1 tbsp ginger garlic paste

1 tbsp red chilli powder

4 hard boiled eggs, halved

salt (according to taste)

How to Prepare:

In a non metallic bowl add mutton/lamb, turmeric powder, red chilli powder, salt, ginger garlic paste, chopped mint, chopped coriander, lime juice and yoghurt, mix well untill well combined. Cover and leave to marinate for 3 hours in the refrigerator.

In a heavy base saucepan add oil, when hot add tomatoes and cook for 5-10 minutes or untill tomatoes are soft, add marinate mutton/lamb and cook untill mutton/lamb is cooked and soft and tender, while cooking cover with lid.

Wash rice in several changes of cold water untill the water runs clear. In a large heavy base vessel add ghee, when hot add ginger garlic paste, cumin seeds and chopped onions, cook for 5 minutes now add cardamom pods, cloves, washed rice,  water, mix well and let it cook untill rice is half done, once when the rice is half done add cooked mutton/lamb and mix well to combine, allow to cook for 15 minutes or untill done. Serve hot with half hard boiled egg.

Serving Suggestions:

Serve with raita.

Stuffed Okra

 

Recipe Ingredients

20 okras
1 onion, chopped
2 green chillis, chopped
4 tbsp split black gram
4 tbsp bengal gram
1 tbsp red chilli powder
1 tbsp coriander powder
2 tbsp gram flour
1/2 tbsp turmeric powder
1 tbsp roasted cumin powder
1 tbsp garam masala powder
4 tbsp oil
salt (according to taste)


How to Prepare:

Heat a pan with one tea spoon of oil add chopped onion, green chilli and fry them.
Add split black gram, bengal gram, red chilli powder,coriander powder , turmeric powder , roasted cumin powder , garam masala powder, salt  and fry them for few seconds, add  gram flour and fry in low flame for few seconds. Allow all the ingredients to cool for sometime and blend them into fine paste by adding little amount of water.

Wash and wipe okra dry with a cloth, slit okra lengthwise (do not remove the seeds).  Now stuff okras carefully with masala mix.
 

Heat a pan with half tea spoon of oil, place 5 to 6 okras on the pan and cook in low flame, gently turn okras to all sides to cook evenly, cook till okra is soft and the colour of okra change from green colour to light brown as it is cooked. Repeat the process for remaining okras.
 

 Serving Suggestions:

Serve with Rice or Chapati.

Beetroot & Carrot Milkshake

Recipe Ingredients:

2 beetroots, chopped

5-6 carrots, chopped

1 cup soy milk

How to Prepare:

 Add chopped beetroot & carrot to a blender with little soy milk and blend until you get a fine paste.Then add  the remaining soy milk. Blend again untill desired constituency had reached. Serve chilled.

Moong dal Tomato Rasam

 
Recipe Ingredients:

1 cup moong dal

1 tomato, finely chopped

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

4-5 bird eye dry red chillies

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook moong dal, chopped tomatoes, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric and green chillies with 2 cups of water and cook for 40 minutes or untill 3 whistles. Mash moong dal into smooth paste with the laddel

In a large saucepan add 2 cups of water bring it boil and add cooked moong dal and allow to boil, reduce the heat to low for 15 minutes. Now add salt and let it for another 10 minutes.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add bird eye dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill bird eye dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the moong dal rasam, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.