Spinach & Dhal Curry

Ingredients:

Toor Dhal - 100 gms
Spinach - 1 medium bunch
Onion - 2
Tomato -1
Green Chillies - 4
Cumin Seeds - 1 teaspoon
Garlic - 3 pods
Turmeric Powder - 1 teaspoon
Red Chili powder - 1/2 teaspoon

Method:

• Wash the toor dhal add 200ml of water or enough water to immerse the dhal, 1/2 teaspoon turmeric and salt for the dhal and pressure cook it until the dhal is done.
• Wash the Spinach and cut it roughly. Add it to the dhal and keep in medium flame. Add some water if necessary. Cook the mixture for 3 minutes to cook the spinach.
  
• In a fry pan add oil, after oil is hot add cumin seeds. When the cumin seeds splutter add the onions, green chillies, garlic and curry leaves and fry until onions turn light brown.
• Add tomato pieces and fry until you get a sauce texture.
• Add red chili powder and remaining 1/2 teaspoon turmeric.
• Add the fried mixture to the dhal, spinach and mix everything together.
• Adjust salt as required.
• Give a quick 1 whisk blend in hand blender or in India we use Dhal masher to mix everything together. (Potato masher can be used as well).

Dhal can had with steamed rice, papad or with Roti's or chapati's.

Beans Thovayal

Ingredients:

Green Beans - 500 gms
Onion - 1 large
Curry Leaves - 2 sprig
Sherreded Coconut - 150 gms
Cumin seeds - 1 teaspoon
Green Chillies - 3
Mustard and Spitted Urad Dhal - 3/4 teaspoon each

Method:

• Peel the edges off the beans and cut into 1 cm pieces.
• Slice the onions lengthwise and slit the green chillies into two pieces.
• Grind the coconut and cumin seeds to powder and keep it aside.
• In a pan heat oil and add the mustard seeds, when mustard seeds splutter add the Urad dhal, onions and green chillies.
• Add the curry leaves and cut beans and fry for 3-4 minutes.
• Add little water, salt, cover and cook the beans in medium heat.
• When the beans is cooked add the coconut, cumin powder and fry for a minute and remove from flame.
• This will be good side for rice and dhal.