LENTIL SOUP

Ingredients:

_½  cup toor dal

2 cups water (or as required)

1” ginger chopped

2 cloves garlic chopped

2 green chilies

1 onion finely sliced

1 tomato sliced

2 tbsp coriander leaves

Salt

2-3 drops of oil

_½ tsp bafat powder

For seasoning:

_½ tsp mustard seeds

3 cloves garlic crushed

1 string curry leaves

2-3 tsp oil

Method:

1.    Wash the lentils and cook it in 2 cups of water, add a lil salt & 2 drops of oil to it.

2.    When the lentils are cooked, drain the lentils (don’t throw the water), keep the lentils aside.

3.    Now keep the lentil water on the flame, for that add all sliced ingredients (onion, ginger, garlic, green chilies). Add water and salt if required. When it comes to a boil add sliced tomato and allow it to cook for a minute or so.

4.    Add the cooked dal which was kept aside, and add bafat powder and allow it to cook.

5.    Meanwhile, in other pan heat oil, add mustard seeds when it crackles, add garlic - fry it in low flame, when it turns lil brown add curry leaves. Now add this to the dal and garnish with coriander leaves. Now serve with rice.

VEGETABLE PULAO

Ingredients:

2 cup basmati rice

1 cup mixed vegetables (carrot, beans, cauliflower, green peas)

3tbsp ghee

4 cloves

2” cinnamon stick

4 green cardamoms

3 onions sliced

1” ginger crushed

4-5 flakes garlic crushed

¹/₂ tbsp chili powder

¹/₂ tbsp turmeric powder

2 tbsp coriander leaves chopped

6 green chilies

Salt to taste

4 glasses of water

Method:

1. Heat ghee then add cloves, cardamoms, cinnamon stick, sliced onions and fry for some time.

2. Add crushed ginger and garlic.

3. Add the rice and fry for some time.

4. Add all the vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water.

      5. Mix all the Ingredients properly. Cover and cook till all the  water  absorbs.