Green gram veggie

Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and  makes a good substitute for the regular veggies.

The ingredients that you need are :

  • greengram 1 bowl  
  • onion 2
  • green chilles 3
  • ginger 1inch
  • coriander leaves half bunch
  • oil 2tsp
  • cumin seeds 1/4tsp
  • asafoetida 1/8tsp
  • turmeric powder 1/8tsp
  • salt to taste
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a regular food down south

Method :

  • Cook the green gram in a pressure cooker.
  • Grind coriander leaves,ginger and green chillies to a fine paste.
  • Cut onions into small pieces.
  • Heat oil in a kadai,add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes. 
  • Serve with chapati or jowar roti.

 

Dal with green leaf

Tur dal cooked with green leaf vegetables is healthy and makestheideal south indian meal. It is popular  as “pappu” in Andhra while in Karnataka it is known as ” muddipalya” . Our meals seems to be highlighted by a variety of green leaves as spinach, methi  or many others which are abundantly avilable. This is the recipe of Karnataka.

INGREDIENTS :

  • tur dal 1 cup 
  • spinach  1 cluster
  • methi 1 cluster 
  • green chillies 4
  • oil 2 tbsp
  • mustard seeds 1 tsp
  • asafoetida a pinch
  • turmeric powder 1/4 tsp
  • tamarind  a lemon size
  • salt to taste
  • sambar powder 1 tsp

 

 

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a complete meal

METHOD :

Cook tur dal in pressure cooker. Cut the stalk of the green leaves and chop them finely. Put them in salt water for sometime. Heat oil in a kadai and make the seasoning with mustard, asafoetida, turmeric and green chillies. Add the green leaves and salt, mix and let cook for sometime. Then add the cooked dal and mix well. Let boil for sometime. Then, add the tamarind pulp  and sambar powder and allow to  simmer on low flame for five minutes. Serve with hot rice or jowar roti.