Tomato Dhal

Thuvar/Masoor/Channa Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Chicken Rolls

https://www.youtube.com/watch?v=AaVGzccb1BQ

Masala Peanuts

• 1 cup raw peanuts

• 2 tsp red chili powder

• 3 tbsp besan | gram flour | kadalaimaavu

• 1 tbsp rice flour

• 3 tbsp rice flour

• 1 tbsp hot oil

• Oil for deep frying

• Salt as needed

• Few curry leaves

To grind

• 1 tsp fennel seeds

• 3 cloves garlic

• Few curry leaves

Instructions

• In a mixie jar add the fennel seeds, garlic and curry leaves.

• Grind this into a little coarse paste by adding little water.

• Keep this aside.

• In a bowl add the raw peanuts.

• Add water and wash this once and drain the water.

• Now add the red chili powder, salt, gram flour, rice flour, 1 tbsp hot oil and the ground mixture.

• Mix well and if needed sprinkle little water and coat the masala on the peanuts.

• Heat oil for deep frying.

• Sprinkle the masala coated peanut mixture in batches.

• Deep fry in medium flame. Fry on both sides.

• Once the shh sound of the oil subsides take it out from oil.

• Drain in a kitchen towel.

• Repeat the same for the rest of the peanuts.

• Deep fry few curry leaves in the hot oil and onceit becomes crispy add this to the fried peanuts.

• Once it is cool, store in an airtight box.

• This masala peanuts stays good for a week.