Kerala Parippu curry

Moong Dhal - ½ cup

Turmeric - ½ tsp

Salt

Coconut - ¼ cup

Green Chilli - 2

Shallots - 3 + 2

Cumin seeds - 1 tsp

Coconut Oil - 1 tbsp.

Mustard - ½ tsp

Red Chilli - 2

Curry Leaves

Wash the dhal and pressure cook with ½ tsp Turmeric, 1 cup Water and required Salt for 3 whistles. Allow the heat to come down naturally and mash the Dhal and keep aside.

Grind Coconut, Green Chilli, Shallots and Cumin seeds to a fine paste.

To the dhal, add the ground Coconut paste and required Salt. Add 1/2 cup Water if need to bring to a right consistency. Mix well and bring to a boil.

Temper Mustard, Red Chilli, Curry leaves and 2 chopped Shallots in Coconut Oil and add to the Dhal.

Serve with plain Rice and Thoran.

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.

Gun Powder

Red Chilli - 12

Rice - 1/4 cup

Channa Dhal - 1/4 cup

Peppercorn - 1/4 cup

Urad Dhal - 1/2 cup

Hing - a small pc

Curry Leaves

Salt

Dry Roast Red Chillies, Rice, Channa dhal, Peppercorn, Urad dhal, Hing and Curry leaves in a medium flame until the mixture begins to brown.

Allow this mixture to cool down completely and transfer to a blender along with required Salt. Grind this mixture to a coarse powder.