Dal Tadka

This recipe is a staple dal recipe, which is loved by all.  It's wholesome, loaded with proteins, and a hearty bowl of dal goes with almost everything.Just some fresh hot phulkas with this and you are good to go. Add some vegetables of your choice to this and it just goes one  notch upper with regard to health without any compromise in taste.

Getting ready :

Masoor Dal (or Arhar Dal) - 1/3 cup
Onions(chopped) - 1 large
Garlic(chopped)- 8-9 cloves
Green chillies (chopped) - 1
Tomato (Chopped)- 2 small or 1 medium
Oil- 2 tbsps
Curry powder- 1 tsp
Turmeric powder- 1 tsp
Chilli powder- 1/2 tsp
Zeera(Cumin seeds) - 1/2 tsp
Salt - to taste
Coriander leaves for garnish
Water- 1 cup


Lighting the stove:

Boil the dal with water, salt and turmeric powder for 2.5 whistles (I know, you are asking how is that? Do I ask the pressure cooker to give off half of the whistle and digest the other half ☺️) No, you don't have to chit chat with the pressure cooker at all . It just means you have to give one whistle on high flame(which counts for the half whistle and rest 2 whistles on low flame). 
I have used yellow masoor dal here, but you can use the normal pink one as well.

Heat oil in a pan or kardhai, add zeera, onions, garlic, green chillies and fry till onions are golden brown.

Now, add the curry powder, turmeric powder, chilli powder and the tomatoes.

Cook till the tomatoes are mushy and oil oozes out of the sides.

Then, pour the boiled dal. 

Cook on high heat till you get the desired consistency and then, sprinkle coriander leaves on top.

This tastes lovely and fulfilling with phulkas or rice.

Source: My creations

Cabbage sabzi (Bandhakobi Tarkari)

This is a very regular recipe with our moms. Hubbo really likes it, but I am not a big fan for regular eating. I just like to have it occasionally and that too after crushing 1-2 green chillies in it just before eating. Ah ! The smell of green chilli with this, heavenly :)
  You can add green peas to it, but I made this with avarekalu today. Green peas give a nice fresh colour boost to it.

Getting Ready :

Cabbage - 100 gms
Avarekalu (Hyacinth Beans) - 20 gms
Potato- 1 medium
Onion - 1 medium
Tomato- 1 small
Garlic- 5-6 cloves
Black pepper- 5-6
Zeera(cumin seeds) - 1/2 tsp
Turmeric powder- 1/2 tsp
Chilli powder - 1/2 tsp
Oil- 2 tbsps
Coriander leaves for garnish
Salt - To Taste
Water- 1/3 cup


Lighting the stove :

Chop the cabbage in thin strips. Peel the potato and chop them. 
Pressure cook the cabbage, potato and avarekalu in a pressure cooker with salt, water and turmeric powder for 1-2 whistles.

Now, roughly chop the onion, peel the garlic, and pulse(roughly grind) them along with black pepper and zeera.
Heat oil, add the rough paste, fry till they turn pinkish brown, now add chilli powder and chopped tomatoes. 

Splash some water and cook covered till tomatoes turn mushy.

Add the boiled cabbage, potatoes and avarekalu. Mix well till water is dried up.

Now, sprinkle coriander leaves and mix well.

It cooks very quickly and makes for a great curry or side dish with either chapati or rice. As I said, it's a regular in normal households. 

Source: Ma's cooking