Mung dal

I tried this dal out for the first time. I normally dont make mung dal and use it only for khichidi. I think the result was pretty decent although toor dal remains my all time favourite.

Ingredients:
3/4 glass mung(split and cleaned yellow green grams) dal
1/2 tsp haldi (turmeric) powder
salt to taste
3 glasses water
2 pinches aesofetida(hing)
1 onion chopped fine
2 tomatoes chopped fine
4 green chillies slit
3 curry leaves
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 pods of garlic chopped fine
1 inch ginger chopped fine
Chopped corriander leaves for garnishing

Method:
1. Wash the mung dal and boil it in the pressure cooker (for about 3 whistles) along with the water, haldi and salt
2. In a wok or kadahi, heat oil and add the cumin and mustard seeds.
3. Add the curry leaves and green chillies and stir.
4. Thereafter add aesofetida
5. Add the Ginger and Garlic and stir
6. Add the Onions and Tomatoes and stir fry for around 5 minutes until the onions are golden.
7. Add this to the boiled dal (you could add more water if you like a thinner consistency) and stir and cook on medium for around 5 minutes.
8. Garnish with corriander leaves.

Cabbage and Peas Curry

I was tired of eating the same old thing and decided to experiment and it turned out good:

Ingredients:
1/2 cabbage chopped fine
1 medium sized onion chopped fine
2 tomatoes chopped fine
1/2 cup shelled peas
1/4 tsp red chilli powder or to taste
salt to taste
1 tsp corriander powder
1 tsp cumin seeds
finely chopped corrainder leaves for garnishing
1 tsp ginger paste
1 tsp garlic paste
2 tbsp oil

Method:

1. Heat oil up and add the cumin seeds
2. Add the onions and tomatoes and fry until the onions are golden and you see oil starts separating
3. Add the ginger and garlic paste and stir
4. Add the red chilli powder, corriander powder and salt. Stir for around 30 seconds
5. Add the cabbage and peas and stir well.
6. Add the water and cook on low heat for about 20 minutes.
7. Garnish with corriander leaves.