<div>Green Dal <div>Ingredients: ¼ cup green gram dal, ½ cup toor dal, 2 raw tomatoes, few coriander leaves and curry leaves, salt to taste, 2 tbsp coconut gratings, 1 green chilli, a pinch of asafoetida, ¼ tsp turmeric. Grind them all to a coarse paste.</div><div>Seasoning: 2 tbsp oil, 1 tsp mustard seeds, 2 red chillies</div><div>Method: Cook the two dals till tender in pressure cooker and mash well. Heat oil. Season with the mentioned ingredients. Add tomato pieces and sauté till tender.</div><div>Add the ground paste along with sauted tomato pieces to the mashed dal, and simmer till well-blended. Add curry leaves and simmer for another minute.</div><div>Garnish with coriander leaves and serve hot with rotis/rice. You may add lime juice, if desired.<br /><br /></div><div>Spicy Mustard Curry</div><div>Ingredients: 4 raw tomatoes, 1 tbsp jaggery powder, 1 tbsp tamarind pulp, few curry leaves, salt to taste. Grind them all to a coarse paste.</div><div>Seasoning: 1 tbsp oil, 1 tsp mustard seeds, 2 red chillies</div><div>Method: Cook the chopped tomato till tender. Add jaggery, tamarind, salt, and simmer for five minutes. Add the ground paste and cook for two more minutes till well blended.</div><div>Season with the above mentioned ingredients and serve hot with rice/rotis.<br /><br /></div><div>Punchy Methi Curry</div><div>Ingredients: 4 raw tomatoes, 2 tbsp tamarind pulp, ½ tsp red chilli powder, 1 tsp roasted methi powder, ¼ tsp turmeric, a pinch of asafoetida, salt/jaggery to taste</div><div>Seasoning: 2 tbsp oil, 1 tsp mustard seeds, ½ tsp methi seeds</div><div>Method: Heat oil, and pop mustard and methi seeds in it. Add chopped tomatoes and sauté till tender. Add a cup of water along with the salt, jaggery, and tamarind pulp. Then, simmer for five minutes. Add chilli and methi powders and cook for two more minutes till it’s well blended. Serve with rotis/rice.<br /><br /></div><div>Dry Tomato Curry</div><div>Ingredients: 6 green tomatoes, 2 tbsp besan, 1 tbsp rice flour, 2 tsp lime juice, 1/2 tsp turmeric, 3 tbsp oil, 1 tsp mustard seeds, 1 tsp each urad dal and gram dal, few chopped coriander leaves, a pinch of asafoetida, salt and chilli powder to taste.</div><div>Method: Heat oil, add mustard seeds and after they crackle, add the dals and fry till they turn light brown.</div><div>Then, add asafoetida and turmeric, followed by chopped tomatoes.</div><div>Sauté till almost tender and the mixture is half dry.<br /><br /></div><div>Now add besan and rice flour and sauté till a fine aroma of besan can be sensed, and the curry is dry.</div><div>Add lime juice and chopped coriander leaves. Serve with rotis/rice.</div></div>
<div>Green Dal <div>Ingredients: ¼ cup green gram dal, ½ cup toor dal, 2 raw tomatoes, few coriander leaves and curry leaves, salt to taste, 2 tbsp coconut gratings, 1 green chilli, a pinch of asafoetida, ¼ tsp turmeric. Grind them all to a coarse paste.</div><div>Seasoning: 2 tbsp oil, 1 tsp mustard seeds, 2 red chillies</div><div>Method: Cook the two dals till tender in pressure cooker and mash well. Heat oil. Season with the mentioned ingredients. Add tomato pieces and sauté till tender.</div><div>Add the ground paste along with sauted tomato pieces to the mashed dal, and simmer till well-blended. Add curry leaves and simmer for another minute.</div><div>Garnish with coriander leaves and serve hot with rotis/rice. You may add lime juice, if desired.<br /><br /></div><div>Spicy Mustard Curry</div><div>Ingredients: 4 raw tomatoes, 1 tbsp jaggery powder, 1 tbsp tamarind pulp, few curry leaves, salt to taste. Grind them all to a coarse paste.</div><div>Seasoning: 1 tbsp oil, 1 tsp mustard seeds, 2 red chillies</div><div>Method: Cook the chopped tomato till tender. Add jaggery, tamarind, salt, and simmer for five minutes. Add the ground paste and cook for two more minutes till well blended.</div><div>Season with the above mentioned ingredients and serve hot with rice/rotis.<br /><br /></div><div>Punchy Methi Curry</div><div>Ingredients: 4 raw tomatoes, 2 tbsp tamarind pulp, ½ tsp red chilli powder, 1 tsp roasted methi powder, ¼ tsp turmeric, a pinch of asafoetida, salt/jaggery to taste</div><div>Seasoning: 2 tbsp oil, 1 tsp mustard seeds, ½ tsp methi seeds</div><div>Method: Heat oil, and pop mustard and methi seeds in it. Add chopped tomatoes and sauté till tender. Add a cup of water along with the salt, jaggery, and tamarind pulp. Then, simmer for five minutes. Add chilli and methi powders and cook for two more minutes till it’s well blended. Serve with rotis/rice.<br /><br /></div><div>Dry Tomato Curry</div><div>Ingredients: 6 green tomatoes, 2 tbsp besan, 1 tbsp rice flour, 2 tsp lime juice, 1/2 tsp turmeric, 3 tbsp oil, 1 tsp mustard seeds, 1 tsp each urad dal and gram dal, few chopped coriander leaves, a pinch of asafoetida, salt and chilli powder to taste.</div><div>Method: Heat oil, add mustard seeds and after they crackle, add the dals and fry till they turn light brown.</div><div>Then, add asafoetida and turmeric, followed by chopped tomatoes.</div><div>Sauté till almost tender and the mixture is half dry.<br /><br /></div><div>Now add besan and rice flour and sauté till a fine aroma of besan can be sensed, and the curry is dry.</div><div>Add lime juice and chopped coriander leaves. Serve with rotis/rice.</div></div>
