Hello readers😉

Today’s recipe is very simple and healthy and a quickly prepared dish. Everyone knows how to cook yellow lentils but the cooking way is different.

Let’s read the recipe below –

Stepwise with pictures-

1. At first heat a pan and roast the moong dal in a low flame.

2. Roast it till it becomes light brown in color.

3. Take it out and add water to it. Clean the dal and Drain the water.

4. Now boil it with tomato salt and turmeric powder.

5. Pressure cook till 2 whistles in a medium flame. Then mash it.

6. Now heat a tempering pan and heat mustard oil, add the tempering ingredients. Cook in a high flame. Stir it regularly.

7. Now add it to the boiled dal. And serve.

Serve hot with steamed rice and enjoy🙂

Prep time – 5 minutes

Cooking time – 10 minutes

Cuisine – Indian

Author – Pratignya🙂

Ingredients:-

• Moong dal – 100 gm
• Tomato – 1 small (chopped)
• Turmeric powder – 1 tsp
• Salt – according to taste

For tempering –

• Onion – 1 small (chopped)
• Green chili – 1 chopped
• Dry red chili – 1 slit
• Cumin seeds – 1 pinch
• Onion seeds -1 pinch
• Mustard seeds – 1 pinch
• Mustard oil

Instructions:-

• At first heat a pan and roast the moong dal in a low flame.
• Roast it till it becomes light brown in color.
• Take it out and add water to it. Clean the dal and Drain the water.
• Now boil it with tomato salt and turmeric powder.
• Pressure cook till 2 whistles in a medium flame. Then mash it.
• Now heat a tempering pan and heat mustard oil, add the tempering ingredients. Cook in a high flame. Stir it regularly.
• Now add it to the boiled dal. And serve.

Enjoy😊

Hiii friends,🐱

Today’s recipe is very very very simple, easy and takes minimum time to cook. And it’s a side dish or friend of all main course 🤓 like you can serve it with steamed rice and dal, Chicken curry and rice, any type of veggies curry and chapati or paratha or rice, as morning breakfast with puri. I love parwal and potato. And it’s a combo of parwal and potato. Any way lets read the recipe below.

Step by step with pictures –

1. Wash and Cut the parwal and potato. Then keep it aside.

2. Now heat oil in a pan and add mustard seeds, cumin seeds and onion seeds.

3. When they starts spluttering add sliced onion and green chili.

4. When onion cooked slightly add parwal and potato. Then add turmeric powder and salt to it. Cover and cook on medium flame.

5. Cook till they are cooked fully. And became lightly red in color.

6. Serve hot.😉

Prep time – 5 minutes

Cooking time – 10 minutes

Cuisine – Indian

Author – Pratignya🙂

Ingredients:-

• Parwal – 6 to 7 (medium-sized)
• Potato – 1 large
• Onion – 1 medium (sliced)
• Mustard seeds – 1 pinch
• Cumin seeds – 1 pinch
• Onion seeds – pinch
• Mustard oil – 1 tbsp
• Green chili – 2
• Turmeric powder – 1 tsp
• Salt

Instructions:-

• Wash and cut the parwal and potato.
• Heat mustard oil in a pan then add cumin, mustard and onion seeds.
• When seeds are starts spluttering add onion. Cook slightly.
• Then add parwal and potato. Add turmeric powder and salt to it.cover and cook in medium flame. Stir occasionally.
• Cook till fully cooked and became light red in color.
• Add sabzi masala to it and stir it if you like, its optional.
• It’s done. serve it hot.

☺Enjoy…..

Hellooooo… viewers 😉

Today’s recipe is chicken Dak Banglow. It’s a traditional Bengali recipe. Chicken Dak Banglow is a Bangali chicken curry recipe cooked with basic spices along with egg and potato. My father is a Bangali food lover because he spends his job life at Kolkata. My momi used to cook this. I didn’t know the name of this recipe.. after some days I used to know that its dak banglow chicken. My momi used various spices she used raw cinnamon leaves also..And it’s flavorful.

I tell you about the Dak bangla recipe.The rest house were built along the dak route for the use of British officers later come to be known as dak banglow. The chicken curry that the cook prepared for the officers later known as the chicken dak banglow.

And now my hubby also likes it.

Here is the recipe below:-

Step by step with pictures –

1. At first wash the chicken thoroughly and marinate the chicken. And keep it aside for 30 minutes (Don’t forget to take out and bring it to room temperature before start cooking).

2. Then roast the whole dry spices in the low flame then make it a fine paste using a little bit of water.

3. Now rub the potatoes with a little bit of salt and turmeric powder and shallow fry the potatoes till it became golden.

4. In the remaining oil fry the eggs in the same way. And keep them aside.

5. Now in the same pan add a little bit more oil and heat it then add the sliced onions. Fry it till it became golden brown.

6. When onion became golden brown add ginger garlic paste. And saute it.

7. Now add the spice powders. And cook till 2 minutes.

8. Then add chopped tomatoes. And cook till raw smell of masala is gone.

9. Masala is done now.

10. Now add marinated chicken and mix it. Cover and cook till 2 minutes in high flame.

11. Then add the fried potatoes and the ground masala paste.mix it. Cover and cook till 20 minutes in a low flame. Stir occasionally.

12. Now add the friend eggs and adjust salt. Cook till 3 minutes. And off the flame.

13. Dak banglow chicken is ready now. Serve it with steamed rice, naan or paratha.

It’s delicious.😊

Prep time – 40 minutes

Cooking time – 1 hour

Serve – 2-3

Cuisine – Indian

Author – Pratignya 🙂

Ingredients:-

1) for marinate the chicken –

• Chicken – 500gm
• Curd – 2 tbsp
• Turmeric powder – 1 tsp
• Chili powder – 2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala – 1 tsp
• Salt –
• Mustard oil – 2 tsp
• Ginger garlic paste – 1 tbsp

2) To roast –

• Green cardamom – 4
• Cloves – 5-6
• Black pepper – 5-6
• Cumin seeds – 2 tsp
• Dry red chili – 3-4
• Cinnamon stick – 1″

3) For cooking –

• Potatoes – 2
• Eggs – 2 (hard-boiled)
• Onion – 2 medium sized (sliced)
• Tomato – 1 chopped
• Ginger garlic paste – 2 tbsp
• Turmeric powder – 1 tsp
• Coriander powder – 1 tsp
• Chili powder – 2 tsp
• Cumin powder – 1 tsp
• Mustard oil – 3 tbsp
• Salt – as per taste

Instructions:-

• wash the chicken thoroughly and marinate the chicken. And keep it aside for 30 minutes (Don’t forget to take out and bring it to room temperature before start cooking).
• Roast the whole dry spices in the low flame then make it a fine paste using a little bit of water.
• Now rub the potatoes with a little bit of salt and turmeric powder and shallow fry the potatoes till it became golden.
• In the remaining oil fry the eggs in the same way. And keep them aside.
• In the same pan add a little bit more oil and heat it then add the sliced onions. Fry it till it became golden brown.
• When onion became golden brown add ginger garlic paste. And saute it.
• Now add the spice powders. And cook till 2 minutes.
• Then add chopped tomatoes. And cook till raw smell of masala is gone.Masala is done now.
• Now add marinated chicken and mix it. Cover and cook till 2 minutes in high flame.
• Then add the fried potatoes and the ground masala paste.mix it. Cover and cook till 20 minutes in a low flame. Stir occasionally.
• Now add the friend eggs and adjust salt. Cook till 3 minutes. And off the flame.
• Dak banglow chicken is ready now. Serve it with steamed rice, naan or paratha.
• Enjoy.

😊

Hello, Readers😇,

Today’s recipe is Chettinad fish curry. A South Indian recipe with mild and rich in flavor. I tried Chettinad fish curry 5 times..I hope it’s my 5th time🤔. But anyway it’s delicious. It’s a cuisine of a community called Nattukotai chettiars or Nagarathars as they call themselves, from the chettinad region of Tamil Nadu.

It uses a variety of spices and the dishes made with freshly ground masalas.

When first time I made it I skip the tamarind step so it does not tastes so good because coconut has a sweet taste. Then 2nd time it tastes amazing. So don’t skip any step of this. You can use any fish according to your choice. I used catla fish. You can add raw fish in the curry but I used fried fish.

So let’s start the recipe, read the recipe below.

Step by step with pictures –

1. Marinate the fishes with salt and turmeric powder. Keep it aside till 15 minutes.

2. Then fry them till nice red.

3. Now prepare the ingredients to make a paste.

4. Take 1/2 cup grated coconut also.

5. Now heat oil in a karhai add fennel seeds when they start spluttering add chopped ginger-garlic. Saute till 1 minute.

6. Now add onion and cook till half cooked.

7. Add tomato.

8. Now add powder masalas,(coriander, red chili and turmeric powder) and Saute.

9. Add grated coconut. Roast till 1 minute.

10. Make a fine paste.

11. In the same pan add extra oil and mustard seeds, curry leaves and sliced onion. And saute .

12. When onion became golden brown add the ground paste. And cook till oil starts separate from it.

13. Cook nicely.

14. Add tomato and 1/2 cup of tamarind water.

15. Add water and adjust salt. Cover the lid and cook till tomatoes become soft.

16. Now add fish. And cook till 2 minutes.

Enjoy. Serve with plain steamed rice.

😃

Prep time – 15 minutes

Cooking time – 20 minutes

Serve – 3

Cuisine – Chettinad

Author – Pratignya🙂

Ingredients:-

• Fish – 300 gm
• Tomato – 1 large
• Tamarind water – 1/2 cup
• Onion – 1 large(sliced)
• Mustard seeds – 1 tsp
• Curry leaves – 1 bunch
• Oil – 2 tbsp
• Salt – as per taste
• Greenchilii – 3 (chopped)

To making ground paste-

• Fennel seeds(saunf) – 2 tsp
• Chopped ginger garlic – 2 tbsp
• Onion -1 large (Sliced)
• Tomato – 1 large (sliced)
• Grated coconut – 1/2 cup
• Turmeric powder – 1 tsp
• Chilli powder – 2 tsp
• Coriander powder – 2 tsp(instead of powder you can use 1 tbsp whole coriander seeds)it tastes better.

Instructions:-

• First wash the fish thoroughly and marinate it with turmeric powder and salt. Keep it aside for 15 minutes.
• Heat oil in a pan and fry the fish pieces till red.keep it aside.
• Now make the ground paste. Heat oil in a pan. Add saunf when saunf starts spluttering add chopped ginger-garlic. When raw smell is gone add sliced onion.saute it. After 2 minutes add tomato saute for 2 minutes.
• Now add coriander powder, chili powder and turmeric powder. saute it then add grated coconut saute it for 1 minute. Take out from pan and cool it.then make a fine paste
• In the same pan add extra oil and mustard seeds, curry leaves and sliced onion. And saute .
• When onion became golden brown add the ground paste. And cook till oil starts separate from it.
• Now add tomato and tamarind water.and add 1 cup of water. cover and cook till tomatoes become soft
• Then add fish and adjust salt. Cook for 2 minutes.
• Then add some finely chopped green chilies(if you like or skip it ).

Serve with hot steamed rice.

It’s delicious. It smells so rich.

☺Enjoy

Hey readers😊

Today’s recipe is chicken dum biryani.

Who doesn’t like chicken biryani..I am a chicken lover and I’m fond of chicken biryani.Biriyani derived from the Farsi word ‘birian’ originated in Persia, biryani was introduced to India during the British rule. Biryani preparation varies every 100 miles within India. Each of the variation being loyal to it’s regional gastronomical history.

In our region, people eat biriyani with all their love. my mom is a great cook. I learn to cook biriyani from her.easy, simple and delicious. Down south in most regions like Karnataka and Tamil Nadu, biryani is usually made using small grain rice called “jeera samba rice”. But in Northern parts of India biryani is compulsorily made using long grain rice called “basmati”.
Dum style cooking involves cooking rice and meat (in layers) in deep bottomed heavy pan like heavy handi or patila. In this style of cooking food is tightly sealed and cooked over a slow fire in it’s own steam.

Prep time – 40 minutes

Cooking time – 60 minutes

Serve – 3

Cuisine – Mughlai

Author – Pratignya🙂

Ingredients:-

1. For marinating the chicken –

• Chicken – 500 gms
• Yogurt – 200 gm
• Crispy fried Onion – 1 cup(1/2 kg onion)
• Ginger garlic paste – 1 tbsp
• Turmeric powder – 1tsp
• Red chili powder – 2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Sahi garam masala – 2 tsp
• Biryani masala – 2 tsp
• Oil – 3 tbsp
• Salt – as per your taste.

2. Cooking rice for biriyani –

• Long grain basmati rice – 250 gms
• Ghee – 2 tsp
• Salt
• Green cardamon – 3
• Cinnamon stick – 1″
• Black cardamom – 1
• Bay leaves – 2
• Cumin seeds – 1 tsp

3. For giving dum –

• Chopped coriander leaves – 1/2 cup
• Chopped mint leaves – 1/2 cup
• Fried onion – 1/2 cup
• Saffron- 1 pinch
• Warm milk – 2 tbsp
• Ghee- 2 tbsp
• Kewra jal – 1 tbsp
• Gulab jal -1 tbsp
• Sahi Biriyani masala – 2 tbsp

Instructions:-

• Soak the rice in water for 30 minutes. And soak the saffron in milk also. After that fry the onion slices.
• Now separate the fried onions in two-part .for marinating chicken and for layering biryani.
• Then wash the chicken nicely and mix all the ingredients are in the list 1.( for marinating the chicken ). Keep it aside for 30 minutes.
• Keep it in mind that in which oil you fried the onions add that oil for marinating do not use other fresh oil.
• Now heat water in a patila and add all the ingredients of list 2.(cooking rice for biryani). Cook the rice till 70 percent cooked then strain the water. And start layering.
• Now take a wide karhai and place the marinated chicken in it. Then add the half of fried onion for layering.and add 1/2 of coriander leaves, half of the mint leaves and biriyani masala. now place the half of rice on it.
• Now start another layering add another half of fried onion on the coriander leaves, mint leaves, ghee, saffron milk , kewra jal , gulab jal and ghee and sahi biriyani masala.
• Now add rest rice, then add the rest fried onion, saffron milk, ghee, coriander leaves, mint leaves, kewra jal, gulab jal and sahi biriyani masala on it . now cover with aluminum foil.and then cover with the lid .keep the flame low and keep it for 30 minutes. Then off the gas and let it rest for 15 minutes and then open the lid and serve.

It’s amazing.🙂

Try it. It’s delicious.😉

Hey readers😉

Today’s recipe is dry mixed veggies curry it means Odisha’s “santula”. A traditional recipe of Odisha. Very quick and easy recipe with required of less oil. I love to eat vegetables and its a best way. My mom used to cook this and I learned it from her.

Read the recipe below-

Step by step with pictures –

1. Cut all these vegetables and wash them.

2. Now cut the onion. Chop the garlic cloves. And take mustard seeds, cumin seeds, kalonji and dry red chili.

3. Now heat oil in a pan and add all the seeds and dry red chili. When they starts spluttering add chopped garlic. And saute.

4. After one minute add onion and saute it.

5. After 1 minute add potato cubes mix it and cover the lid and cook till 2 mins.

6. Now add all the vegetables except okra(vindi). Stir it and add 1 tbsp of water .cover it and cook for 5 minutes.

7. Now add vindi and salt and turmeric powder. Cover and cook for 5 minutes.stir it occasionally.

8. Check the vegetables. After fully cooked add the homemade curry powder. And mix it.

It’s done now. Serve with dal and steamed rice.

Cooking time – 15 minutes

Prep time – 10 minutes

Serve – 3

Cuisine – Indian

Author – Pratignya🙂

Ingredients :-

• Potato – 1
• Turai (Ridge gourd) – 2
• Brinjal – long one – 1
• Long beans – 4
• Tindora (Ivy gourd)- 5-6
• Parwal – 3
• Okra(vindi) – 5
• Onion – 1 large (sliced)
• Dry red chili – 1
• Cumin – 1/3 tsp
• Mustard seeds – 1/3 tsp
• Onion seeds(kalonji) – 1/3 tsp
• Salt
• Mustard oil – 1 tbsp
• Turmeric powder – 1 tsp

Instructions:-

• Cut all these vegetables and wash them.
• Now cut the onion. Chop the garlic cloves. And take mustard seeds, cumin seeds, kalonji and dry red chili.
• Now heat oil in a pan and add all the seeds and dry red chili. When they starts spluttering add chopped garlic. And saute.
• After one minute add onion and saute it.
• After 1 minute add potato cubes mix it and cover the lid and cook till 2 mins.
• Now add all the vegetables except okra(vindi). Stir it and add 1 tbsp of water .cover it and cook for 5 minutes.
• Now add vindi and salt and turmeric powder. Cover and cook for 5 minutes.stir it occasionally.
• Check the vegetables. After fully cooked add the homemade curry powder. And mix it.

Enjoy😊

Hey guys,😉Today’s recipe is small fish curry with mustard paste. Trust me it tastes amazing. It’s a traditional bangali recipe. It’s a very popular dish in Odisha also. Generally we didn’t found it but sometimes we get it in fish market. My hubby love these tinny fishes😋.Read the recipe below :-

Step by step with pictures:-

1. At first clean and wash the fishes. Then marinate it with salt and turmeric powder. Keep it aside.

2. Now cut the tomato and onion . Make a fine paste of dry red chili, garlic cloves, cumin and mustard seeds (first soak the ingredients for 1/2 an hour then make paste).

3. Now heat oil in a karhai then fry the fishes.

4. When fish are done one side then turn them.

5. Keep aside the fried fishes.

5. In the remaining oil add cumin seeds,mustard seeds,onion seeds and green chili .when seeds are starts spluttering add sliced onion and stir.

6. When onion became golden add tomato And cook till tomato became soft.

7. Tomato is done.

8. Now add mustard paste and cook for 3 minutes. Add turmeric powder and salt.

9. Mustard paste is cooked well.

10. Now add the fried fishes in it. And saute it.

11. Add water and adjust salt. Cook till masala starts thickening.

Prep time – 30 minutes

Cooking time – 20 minutes

Cuisine – Indian

Serve – 2

Author – Pratignya 🙂

Ingredients:-

• Small fish – 250 gms
• Mustard seeds – 1 tsp
• Cumin seeds – 1tsp
• Green chili – 1
• Onion seeds (kalonji) – 1 tsp
• Onion – 1 medium sized(sliced)
• Tomato – 1 medium sized (chopped)
• Turmeric powder – 2 tsp
• Salt – as per taste
• Oil – 2 tbsp

To make paste – (soak in water till 30 minutes then make paste)

• Mustard seeds – 1 tbsp
• Cumin seeds – 1/2 tbsp
• Dry red chili – 3
• Garlic cloves – 5-6

Instructions:-

• At first clean and wash the fishes. Then marinate it with salt and turmeric powder. Keep it aside.
• Now cut tomato and onion .Make a fine paste of dry red chili, garlic cloves, cumin and mustard seeds (first soak the ingredients for 1/2 an hour then make paste).
• Now heat oil in a karhai then fry the fishes.
• When fish are done one side then turn them.
• In the remaining oil add cumin seeds,mustard seeds,onion seeds and green chili .when seeds are starts spluttering add sliced onion and stir.
• When onion became golden add tomato and cook till tomato became soft.
• Then add the mustard paste and then add turmeric powder and salt in it. cook till raw smell is gone.
• Then add the fried fishes. Add 1 cup of water. Adjust salt.
• When curry starts thickening off the gas.
• Serve it hot with steamed rice. Try once its flavorful and protinious and rich in iron.

Enjoy☺️

Hey readers,😉Today’s recipe is parwal and rohu fish curry. Parwal is one of my favorite vegetable and it tastes delicious with fish. We love to eat parwal fish curry with steamed rice.

Step by step with pictures –

1. At first peel the parwals and potatoes and cut like this.

2. Now make a fine paste of onion, garlic cloves, raw red chilies and ginger.

3. Heat mustard oil in a pan and add parwals with potato pieces. Add turmeric powder and salt, and fry them till fully cooked.

4. Take them out.

5. Then fry the fish pieces till they became nicely red.

6. In the remaining oil add 1 green chili and cumin seeds and onion seeds.

7. Then add the masala paste and turmeric powder , cumin powder and coriander powder and cook.

8. Stir the masala occasionally till raw smell is gone.

9. Then add fried aloo and parwal. And add one cup of water and cook with cover lid for 2 minutes.

10. Now add chopped tomatoes and salt cook for 5 minutes.It’s done.

Prep time – 10 minutes

Cooking time – 30 minutes

Serve – 2

Cuisine – Indian

Author – Kitty’s Kitchen

Ingredients –

• Fish (rohu or Katla) – 2 pieces or as per your requirement
• Potato – 1 (large)
• Parwal – 250 gms
• Tomato – 1 (chopped)
• Ginger – 2 inch
• Garlic cloves – 6 to 7
• Onion – 2 (diced)
• Raw red chilli – 3
• Mustard oil – 2 tbsp
• Turmeric powder – 2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Salt
• Cumin seeds – 1 tsp
• Onion seeds – 1 tsp
• Green chili – 1

Instructions –

• At first peel and cut the potato and parwals.
• Then make a fine paste of onion, garlic , ginger and red chilies.
• Heat oil in a karhai and add parwal and potato pieces and add 1/2 tsp turmeric powder and salt. Then fry the potato and parwals till tender.then keep them out and keep aside.
• In the remaining oil fry the fish pieces till they became nicely red.
• Then in the remaining oil add onion seeds and cumin seeds and green chili.
• When cumin starts spluttering add the masala paste and then add turmeric powder, cumin powder, coriander powder and cook till raw smell is gone.
• Then add fried potato and parwals and add 1 cup of water and cook for 2 minutes with cover lid.
• Then add chopped tomatoes and salt and cook till 5 minutes.
• Then serve with steamed rice.

Enjoy🤗🐟

Hiii readers😎

Today’s recipe is chicken korma.I hope you’ll sure love this recipe.there is so many ways of making chicken korma. I tried it with fried onions and coconut with the greatest flavor of curry leaves.

Korma is a recipe made of using various ingredients like coconut, yogurt, nuts, poppy seeds etc. But I made it with only coconut and fried onion paste. It tastes great. It’s one of our favorite chicken recipes. It can be served with chapati, rumali roti or steamed rice.

This chicken korma recipe is different from other korma recipes. Try it once.

Step by step with pictures-

1. Wash the chicken and marinate the chicken with coriander powder, cumin powder, turmeric powder, red chili powder and ginger garlic paste. Keep it aside till 1/2 an hour.

2. Now make a fine paste of fried onion and shredded coconut.

3. Now heat oil in a karhai and add khada masalas, cumin and curry leaves.

4. When cumin starts spluttering add marinated chicken. And saute on high flame. After 2 minutes cover it and cook on low flame till 5 minutes.

5. Now add coconut and fried onion paste and cook. Add 1 cup of water and cover it for 10 minutes.

6. Now add garam masala 3 green chili and kasuri methi. Adjust salt as per your taste.

Enjoy.

Prep time – 10 minutes

Cooking time – 20 minutes

Serve – 4

Cuisine – Mughlai

Author – Kitty’s kitchen

Ingredients:-

• Chicken – 1/2 kg
• Ginger garlic paste – 2 tbsp
• Turmeric powder – 2 tsp
• Chili powder – 2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 2 tsp
• Garam masala – 1 tsp
• Shredded coconut – 1/2 cup
• Onion – 3 large(fried)
• Kasuri methi – 1 pinch
• Green chili – 3
• Green cardamom -3
• Cinnamon – 1 inch
• Cloves – 3
• Black pepper – 3
• Jeera (cumin) – 1 tsp

Instruction:-

• Wash the chicken and marinate the chicken with coriander powder, cumin powder, turmeric powder, red chili powder and ginger garlic paste. Keep it aside for 1/2 an hour.
• Now make a fine paste of fried onion and shredded coconut.
• Now heat oil in a karhai and add khada masalas, cumin and curry leaves.
• When cumin starts spluttering add marinated chicken. And saute on high flame. After 2 minutes cover it and cook on low flame till 5 minutes.
• Now add coconut and fried onion paste and cook. Add 1 cup of water and cover it for 10 minutes.
• Now add garam masala, 3 green chilies and kasuri methi. Adjust salt as per your taste.
• Serve with chapati or steamed rice.as per your choice.

Hey readers..😉Today’s recipe is cabbage or pattagobhi sambar. . It’s a south Indian recipe. With the flavor of tamarind. It can be served with steamed rice,dosa or idli . It’s delicious , sour and spicy.

Try it once.

Step by step with pictures-

1. At first soak the tamarind in hot water.

2. Now pressure cook the soaked toor dal, cabbage,chopped onion, turmeric powder,salt and curry leaves till 2 whistle on medium flame. And then mash them.

3. Roast the coriander seeds, cumin, chana dal,dry red chilies, urad dal, methi seeds, grated coconut with 1/2 tsp of oil (Add coconut at the last) . Now make a fine paste the ingredients.

4. Add the paste in to the dal in pressure cooker. And add tamarind water, hing, sambar powder , jaggery and salt.now boil the sambar for 2 minutes. Then temper in ghee with mustard seeds , dry red chilies and curry leaves.cover it and keep it aside for 10 minutes . Then serve.

Prep time – 10 minutes

Cooking time – 10 minutes

Cuisine – south Indian

Serve – 4

Author – kitty’s kitchen

Ingredients :-

For pressure cook

• Soaked toor dal – 1 cup
• Cabbage – 1 cup
• Onion – 1 (chopped)
• Curry leaves – 5 to 6
• Turmeric powder – 1 tsp
• Salt – 1 tsp

For roast and paste –

• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Urad dal – 1tsp
• Chana dal – 1 tsp
• Dry red chili – 3
• Methi seeds – 1/3 tsp
• Grated coconut – 3 tsp
• Oil – 1 tsp

After boil –

• Tamarind water – 1/2 cup
• Hing – a pinch
• Jaggery – 1 tbsp

For tempering

• Ghee – 2 tsp
• Mustard seeds – 1 tsp
• Curry leaves – 6 to 7
• Dry red chili – 1

Instructions:-

• At first soak tamarind in hot water and keep aside.
• Now pressure cook the soaked toor dal, cabbage,chopped onion, turmeric powder,salt and curry leaves till 2 whistle on medium flame. And then mash them.
• Now Roast the coriander seeds, cumin, chana dal,dry red chilies, urad dal, methi seeds, grated coconut with 1/2 tsp of oil (Add coconut at the last) . Now make a fine paste of the ingredients.
• Now Add the roasted ingredients paste in to the dal in pressure cooker.
• And add tamarind water, hing, sambar powder , jaggery and salt.
• Now boil the sambar for 2 minutes. Then temper in ghee with mustard seeds , dry red chilies and curry leaves.cover it and keep it aside for 10 minutes . Then serve.

☺️☺️ Enjoyyyyyyy..