Keerai Paruppu Poriyal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.

Sulaimani Tea

Cinnamon - 1 small pc.

Cardamom - 1

Star Anise - 1

Clove - 2

Tea Powder - ½ tsp

Jaggery to taste11

Lemon Juice to taste

Bring 1 1/4 cup Water to a rolling boil in a medium pot.

Add Cinnamon, Cardamom, Star Anise and Clove to the boiling Water and simmer for about 5 min.

Add in Tea powder and bring to boil for another 5 min.

Add in Jaggery and mix well.

Remove from heat and strain the Tea into individual cups.

Add Lemon juice and serve hot.

Chicken Majestic