Nimakaya Pappu

Ingredients:

1 cup tur dal/red gram dal/kandi pappu OR yellow moong dal/pesara pappu
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
juice of a small lemon
salt to taste
3 cups water
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chillis, de-seed and tear
few fresh curry leaves
1-2 tsps oil

Method:

1. In a pressure cooker, place a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.
2. Add lemon juice and combine. Keep aside.
3. Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4. Add this to the dal and combine. Serve with white rice or rotis.

Simple Egg Roast

Ingredients:

Eggs - 3

Salt - pinch

Turmeric - pinch

Pepper powder - pinch

Chat masala - pinch

Oil - 2 tsps

Method:

Halve 3 boiled eggs. Drizzle 2 tsps oil in a pan, add a pinch of turmeric pwd,  Place the halved boiled eggs, cut-side down, cook on low flame for 3 mts. Turn over and cook for another mt. Add salt, pepper powder and chat masala on it and cook it well Turn off heat. Serve warm.

Minapa Roti//Dibba Roti

Ingredients:

Urad daal -1 cup
Wash and soak it in water for 6 hours
Rice ravva - 2 cups
Soak in water for atleast 6 hours
Salt
Oil 1 cup

Method:

1.  Wash and soak urad daal and grind in to a paste,adding water.The consistancy should be like idli batter
2.  Soak rice ravva in water for 6 hrs ,then drain the water and mix with the urad daal batter.Allow it to ferment atleast for 6 hours.
3.  Place a thick bottomed pan on the stove and add 2 tsp of oil to it.Next place 2 to 3 laddle fulls of batter,lightly  spread it,add 2 to 3 spoons of oil and allow it to shallow fry,covering with a lid,in low to medium heat.After it is done toss it to other side and add 2 tsp oil.Remove it after done.It takes atleast 5 to 10 minutes to shallow fry on both sides.It is crispy and looks spongy..It consumes a little more oil than ordinary dosa or uthappam. It tastes well with onion chutney or besan chutney..

Mango Dal (Mamidikaya Pappu)

Ingredients:

Mango's - 3 (cut into medium sized pieces)
Kandipappu (Toor Dal) - 1 and 1/2 cup
Tamarind - 1/4 lemon size ball
Salt acc to taste
Red chilli powder - 1tsp
Green chillis - 3
Oil - 2tbsp
Hing a pinch
Mustard seeds - 1tsp
Jeera - 1tsp
Red chilli's - 2
Curry leaves - 1 sprig
Garlic - 1 crushed
Water - 3 and 1/2 cups

Method:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.