Cabbage Chana Dal Sabzi
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 240 grams
Water - 2.4 litres, divided
Salt - 1/2 teaspoon
Oil - 30 milliliters
Cumin - 1 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 7 - 8
Green chili - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Cabbage - 400 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Coconut - 20 grams
Coriander - 1 tablespoon
PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 240 grams split bengal gram, 500 milliliters water and wash it well.
3. Transfer this into a bowl, add 900 milliliters water and soak for 2 hours.
4. Heat 1 litre water in a skillet, add the soaked dal and mix it well.
5. Add 1/2 teaspoon salt and mix it well.
6. Boil for about 7 - 8 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 7 - 8 curry leaves, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Then, add 400 grams cabbage and mix it well.
11. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Now, add the boiled dal and mix it well.
14. Add 1 teaspoon salt, 1 teaspoon paprika and mix it well.
15. Again cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 20 grams coconut and mix it well.
18. Add 1 tablespoon coriander and mix it again.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.
Baingan Shimla Mirch Masala
Servings - 2 - 3
INGREDIENTS
Eggplant - 300 grams
Oil - 30 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 1 teaspoon
Onions - 170 grams
Tomato - 170 grams
Turmeric - 1/2 teaspoon
Bell pepper - 160 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Take 300 grams eggplant and cut it into pieces.
2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well.
3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 170 grams tomato and mix it well.
9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
10. Add 1/2 teaspoon turmeric and mix it well.
11. Add 160 grams bell pepper and mix it again.
12. Cover it with lid and cook for about 5 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Then, add the cooked eggplant and mix it well.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Add 1 tablespoon coriander and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.
