Cabbage pesarapappu koora

Ingredients

1.Cabbage(shredded) -4cups

2.Moong dal - 1/4 cups +2tbsp

3.Salt - to taste

4.Red chilli powder - 1/2tsp

5.Ginger garlic paste - 1/2tsp

6.Coriander powder - 1/2tsp

7.Turmeric powder - 1/4tsp

8.Onion - 1 medium(chopped)

For seasoning

1.Oil - 3tbsp

2.Mustard seeds - 1/2tsp

3.Cumin seeds - 1/2tsp

4.Curry leaves -few

5.Chana dal -1/2tsp

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add cumin seeds,chana dal and curry leaves.

2.Add chopped onion and fry till it changes nice color.Add ginger garlic paste and fry for a minute.

3.Add Cabbage.turmeric powder,salt and mix well.Fry for 3-4 mts.Add coriander powder and mix well.Sprinkle some water and cover the lid.Cook in medium flame for 10-12mts until the cabbage and moong dal gets cooked.

4.Turn the flame to high and cook for 2-3mts.Transfer the curry into bowl and serve with rice or roti.

Moong dal coconut Payasam

 
Ingredients

1.Milk - 3cups

2.Moong dal - 2/3 cup

3.Jaggery - 1cup

4.Sweetened shredded  coconut - 1/4cup

5.Ghee - 1tbsp

6.Cardamom powder - 1/2tsp

7.Cashew nuts - 1tbsp

8.Raisins - 1tsp

Method

1.Boil milk in a heavy bottom pan.

2.I the mean time heat ghee in a pan and fry cashew nuts and raisins separately until golden brown color.

3.In the remaining ghee fry moong dal and roast in ghee till it reaches nice color and pressure cook till the dal gets cooked.

4.Once the milk starts boiling reduce flame to medium and add cooked dal to the milk and boil it for 10mts by stirring in between.

5.Add jaggery,coconut and cook till the jaggery gets melted.

6.Finally add cardamom powder,cashew nuts,raisins and serve chilled.

Notes:

Once the milk gets cool down it starts thickening.