Cabbage and Peas subji

Ingredients:-

Cabbage – ½ cabbages

Onion – 1

Green chili – 4

Channa dal – ½ tsp

Urad dal – ½ tsp

Mustard seeds – ½ tsp

Peas – 1/4 cup

Turmeric powder – 1/4 tsp

Salt – to taste

Oil – 2 tsp

Curry leaves – 1 spring

Method:-

Heat oil in a pan and once it is heated up add channa dal, urad dal, mustard seeds. Allow mustard seeds to splutter and add curry leaves. Then add onion, green chili, salt and sauté for few minutes. Once it is done add cabbage, turmeric powder and cook until it is cooked. Then add peas and cook till it becomes soft.

Red Chili Sambar

There are many varieties of sambar and this is a different one. The main ingredient to this sambar is red chili. This sambar very well goes with dosai/ idly or white rice.

 

Ingredients:-

Tura Dal/Toor dal – ½ cup

Red chili – 8- 10 (depends how spicy you need)

Garlic – 1

Small onion – 3

Tomato – 1

Curry leaves and coriander leaves – to garnish

Turmeric powder – ½ tsp

Mustard seeds – ½ tsp

Channa dal – ¼ tsp

Castro oil – 1 tsp (optional)

Tamarind water – 1/4 cup

Salt – to taste

Method:-

Wash dal and add castro oil, turmeric and cook it. Heat oil (veg oil) in a pan and once it is heated up add channa dal, mustard seeds and allow it to splutter. Then add red chili, onion and fry for few minutes and then add tomato and cook till it becomes soft.

Then add tamarind water and allow this mixture to boil. Once the mixture started to boil add salt and dal. Allow this mixture to cook till it turns into gravy form. Finally garnish it with curry leaves and coriander leaves.

Note: – To make tamarind water: Soak the tamarind into hot water for 10 minutes and squeeze the water from it. Add little water to tamarind and squeeze it again to get more water.

If you use canola oil to cook dal, it gives you more taste to the dish.