Rajma Masala

Oil/Butter - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1, pureed with 3 Green Chillies

Ginger Garlic paste - 1 tbsp.

Tomato - 2, pureed

Turmeric - 1 tsp

Chili powder - 1 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Kidney Beans - 1 cup, soaked in water for at least 6 hours and pressure cooked with required Salt

Salt

Cilantro, for garnish

Fresh Cream

Heat Oil and Butter in a pan. Temper Cumin seeds.

Add ground Onion paste and sauté till the mixture turns golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add pureed Tomatoes and cook closed until the Tomatoes are completely cooked through and the mixture becomes dry.

Add all the spice powders and sauté until the raw smell goes away.

Add Kidney beans along with the reserved pressure-cooking Water and required Salt. Cook closed for 10 min or until the sauce thickens.

Garnish with Cilantro and Cream.

Serve warm with Rice or Roti.

Green Gram Dhal

Oil - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Onion - 1, diced

Ginger Garlic paste - 1 tsp

Tomato - 1, diced

Turmeric - 1/4 tsp

Chilli Powder – 1/2 tsp

Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp

Salt

Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles

Cilantro

Heat oil in a pot and temper cumin seeds and asafetida.

Add onion and sauté until translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add tomatoes and cook covered until soft.

Season the mixture with turmeric, chili powder, vaangi bath powder, and salt. Sauté until the raw smell goes away.

Add cooked green gram along with 1 cup of the water in which it is cooked. Cook covered for 10 minutes.

Remove from stove and garnish with cilantro.

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.