Red masoor dal ( ಕೆಂಪು ಮಸೂರ್ ಬೇಳೆ ತೊವ್ವೆ )

Ingredients :

Red masoor dal : 1 Cup
Tomato : 2 Nos
Onion : 1 No
Garlic : 10 seeds/cloves
Chopped Spinach : 1 cup
Chilli powder
MTR ramam powder : 1 Spoon
Coriander powder : 1 Spoon
Cumin powder : 1/2 Spoon
Turmeric powder : 1/2 spoon
Curry leaves
Cooking oil : 2 Spoons
Mustard seeds : 1 Spoon
salt
Asafoetida : a pinch
Coriander leaves : chopped 1/2 cup

Method :

1. Heat oil in a pressure cooker, add mustard seeds, while it sputtering add curry leaves , crushed garlic & chopped onions. Sauté well till onion turns pink. Add spinach & sauté.
2. Add chopped tomato & saute well. Add chilli powder, coriander powder, cumin powder, MTR rasam powder , turmeric powder & asafoetida. 
3.  Add masoor dal & 3 cups of water. Add salt 
4. Cook for 5-6 whistles.
5. Garnish with coriander leaves & serve hot.

Potato sagu

Potato sagu served with either rava idli / chapati or set dosa. This recipe is very simple & quick one & tastes similar to that of restaurant sagu.

Ingredients :

Potato : 5-6 Nos
Onion : 2 Nos
Tomato : 2 Nos
Green chilli : According to taste.
Besan flour : 2 Spoon
Turmeric powder : 1/2 spoon
Coriander powder : 1 spoon
Cumin powder : 1/2 Spoon
Asafoetida : A pinch
Salt : According to taste
Mustard seeds : 1 spoon
Cooking oil : 2 spoon
Curry leaves
Coriander leaves for garnishing

Method :

1. Cook potatos properly in pressure cooker.
2. Chop onions & keep aside
3. Grind green chillies, tomato & basan flour till very smooth paste & keep aside.
4. Heat oil in a tawa, add mustard seeds, while it splutters add chopped onion & fry till onion turns pink.
5. Add curry leaves & sauté.
6. Add green chilli, tomato & besan powder  puree & add salt. Saute well.
7. Bring to boil & garnish with coriander leaves. 

Note:

• You can add chopped tomatoes & green chillies instead of adding puree.
• You can even add cooked green peas / channa dal to the sagu.

Sweet Pumpkin curry ( ಚೀನೀ ಕಾಯಿ /ಕೆಮ್ಮುಂಡೆ ಕಲಸು )

Ingredients :

Sweet pumpkin -Cut into medium sized pieces -2-3 cups
Grated coconut : 1-1 1/2 cups
Chickpea Black (soaked) : 1/2 cup
Salt : According to taste
Jaggery powder : 1 table spoon
Green chilles : 1-2 Nos
Cumin seeds : 1 spoon
Turmeric powder : 1/2 spoon
Tamarind : 1/4 lemon sized
Mustard seeds : 1/2 spoon
Cooking oil : for tempering
Curry leaves

Method :

1. Pressure cook soaked chickpea.
2. Cook sweet pumpkin with little water & mix with cooked chickpea.
3. Grind coconut, green chillies, cumin seeds,turmeric powder , pinch of salt & tamarind to smooth paste with little water. 
4. Add the coconut paste to cooked pumpkin&chickpea & mix well.
5. Add jaggery & salt according to your taste.
6. Bring to boil.
7. Heat oil in pan, when mustard seeds start spluttering, add curry leaves.
8. Add this tempering to sweet pumpkin curry.

Note : 

• Cook sweet pumpkin with little care, since pumpkins are so soft once cooked . They will just get mashed up, if over cooked.
• You can use any king of chickpea.
• The curry is not spicy one , hence 1 or 2 chillies are used.

Beetroot Curry

Beetroot Curry

Ingredients : 

Beetroot - Medium sized : 3 Nos
Garlic cloves : 7-8 Nos 
Mustard seeds  - 2 spoons
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 3 spoons
Sprouted Beans ( Chickpea /horse gram / black eyed bean) - 1/2 Cups (Optional)
Tomato - 1 Nos (Medium size) 
urad dal - 1 spoon
salt : According to taste
Cooking oil - 2 spoons
Curry leaves 

Method: 

• Chop beetroot and tomato into small pieces.
• Pressure cook chopped beetroot, tomato & sprouted beans.
• Grind garlic cloves, mustard seeds,coriander seeds,chilli byadagi, grated coconut till smooth paste with little water.
• In a tawa heat oil(of your choice), add mustard seeds, urad dal till urad dal turns to brown , add curry leaves &  Mustard-coriander-chilli-coconut paste. Saute till raw aroma goes off. 
• Add cooked beetroot,tomato & sprouts & add salt, saute.
• Serve hot with rice / chapati.

Note : Heat further if you want to have dry curry.

Onion-capsicum curry

Its easy curry, which can be served as side dish for sprouted fenugreek seeds rice or steam rice.

Ingredients:

Capsicum : 1 No (Chopped)
Onion : 2 Nos (chopped)
Tomato : 2 Nos 
Coriander Powder  : 1 spoon
Jeera powder : 1 spoon
Chilly Powder : as per taste
Salt : According to taste
Cooking oil: 1 spoons
Cumin seeds : 1 spoon
Mustard seeds :1 spoon
Pinch of asafoetida(hing)
Coriander leaves for decoration

Method: 

• Prepare tomato puree in a mixer.
• Take a tawa,  add 1 spoon oil, mustard seeds & cumin seeds, let the seeds sputter.
• Add  chopped onions, fry till onions turns pink.
• Add  chopped capsicum & fry till the raw smell of capsicum dis-appears.
• Add asafoetida, Coriander Powder ,Jeera powder, fry for a second or 2.
• Add chilly powder.
• Add tomato puree & little water to have desired thickness.
• Add  salt according to taste.
• Decorate with coriander leaves (optional)