Parppu Kattu | Yellow Lentils Curry

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

 

Prep Time : 10 Mins

Cook Time : 5 mins

Yield - 4 people

Ingredients

1. Yellow lentils / Toor Dal / Thovar parppu - 1 cup
2. Oil - 2 tbsp
3. Jeera - 1 tbsp
4. Green chillies - 2 
5. Curry leaves -few /1 stalk
6. Coriander leaves - 2 tbsp, chopped
7. Ginger grated - 1/2 tsp
8. Salt to taste
9. Turmeric powder - a pinch
10. Asafoetida / Hing - 1/2 tsp
11. Lemon juice - 1 tsp
12. Oil - 2 tbsp
13. Water - 2 cups (adjust as per consistency) 

Instructions: 

1. Rinse parpp add water 2 cups. Place it in the pressure cooker. Wait until 3 whistle. Turn off the stove let it cool
2. Take a wide pan add 2 tbsp. oil. Then add jeera allow to splutter 
3. Add chilies, curry leaves, ginger stir fry 
4. Add turmeric, hing 
5. Add cooked parpp into the pan sauté for 2 mins. Add water cook on a low flame for 2 mins
6. Add salt. Garnish coriander and finally squeeze lemon juice
7. Serve hot white rice with ghee

| Copyright © Malas - Kitchen 2022 | | All rights reserved

Beetroot Palya | Dry Curry

 Today made a very simple dish called Beetroot curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Beetroot is good for health Perfect for weekday meals.

Ingredients

• Beetroot - 4 medium size
• Salt to taste
• Fresh grated coconut - 2 tbsp. 

Tempering

• Oil - 2 tbsp
• Mustard seeds / Sasive - 1 tsp
• Split chickpea / Kadalebele - 1 tsp
• Curry leaves - few
• Asafoetida / Hing - a pinch
• Red chillies - 1 or 2 

Instructions

1. Wash thoroughly and remove skin and trim two side. Finely Chop or cut into julienne. 
2. Two types of cook can be made : 1. Cook directly : In a pan add 1 cup of water and beetroot cook until tender in a medium heat stir occasional  2. Pressure cooker cook : In a bowl add beetroot(do not add water) place it in the cooker cook until 2 whistle is enough. 
3. Drain the cooked beetroot water. (do not discard cooked water drink it just like that it is very tasty-Do not waste)
4. Take a large pan / kadai 
5. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, red chiilies and curry leaves, stir fry 
6. Add beetroot sauté  stirfry 
7. Add salt and coconut. Stir and remove from the flame
8. Serve hot.

| Copyright © Malas - Kitchen 2022 | | All rights reserved

Pineapple Fried Rice

Pineapple fried rice is very tasty recipe and cooking method is simply easy. This fried rice is a delicious blend of sweet and savory flavors.

Prep Time
Cook Time

Ingredients

• Fresh Pineapple - 2 cups (finely chopped)
• Onions - 1 (large sliced)
• Green capsicum/Bell pepper - 1 cup (sliced)
• Red chilli sauce (home made)  - 2 tbsp (adjust as per taste)
• Green chilli sauce - 2 tbsp (adjust as per taste)
• Salt to taste
• Black pepper powder - 1/4 tsp
• Basmati Rice - 5 cup (cooked)
• Oil - 3 tbsp
• Cashews + Raisins - 1 tbsp

Method

1. Cook basmati rice and keep aside
2. In a bit pan add oil fry cashews and remove and keep aside
3. In the same pan with oil add onions stirfry till transulant 
4. Add capsicum, pineapples and pepper powder stir fry
5. Add sauces and stir fry 
6. Add rice, salt and cashews and raisins
7. Garnish coriander leaves and serve

How to make home-made chilli sauce

1. soak redchillies in water for few hours
2. Grindblend redchillies and 6 garlic pods into a smooth paste

PS : This is a Non-Iyengar Recipe 

| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Rava Vangibhaath

This is simple and easy breakfast or midday mini meals recipe. Also packed in lunchbox too. The yengai/masala is same as regular rice vangibhaath. Rava can be added instead of rice. It's tasty and delicious with Tomato raita / pachadi.

Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients for Yengai

• Green brinjal / eggplant - 15 no (chopped into lengthwise)
• Potatoes - 1 small size (chopped into small cubes)
• Green peppers / Capsicum ( chopped into small cubes)
• Yengai Powder - 3 tbsp
• Tamarind juice - 1 tbsp  (Paste - 1 tsp)
• Jaggery - a pinch (1/2 tsp powder)
• Salt to taste
• Oil - 4 tbsp
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Asafoetida/hing - a pinch

Method for Yengai

1. Take a large pan , add oil then add mustard seeds , curry leaves and pinch of hing
2. Add veggies into pan stir fry till capsicum and brinjal/eggplant tender. 
3. Then sprinkle few tbsp of water and close the lid on low heat allow to cook well
4. Remove lid stir fry add tamarind , jaggery, salt and yengai powder mix well on medium heat and switch of the flame.

Ingredients for Rava Vangibhaath

• Rava / Semolina - 2 cups
• Salt to taste
• Lemon juice - 1 tsp
• Dry Grated Coconut - 2 tbsp
• Warm water 

Tempering

• Ghee - 1 tsp
• Peanuts /Groundnuts - 2 tbsp
• Red chillies - 1 -2 
• Asafoetida - a pinch
• Mustard seeds - 1/4 tsp

Method

1. Roast the rava / rave in a pan then add enough (around 1 cup)warm water cook on low heat 
2. Then add all yengai into cooked rava sprinkle salt (if needed) , coconut and lemon juice mix well on low heat. Switch off
3. Heat 1 tsp of ghee a in a tempering pan add mustard seeds allow to splutter , add hing, then add peanuts fry till golden add red chillies pour into Vangibhaath mix well
4. Serve with Tomato raita / pachadi or any raita

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Kebab Roll

This is very easy and quick dish. Best for lunchboxes. Do try it out. Yummy / tasty rolls. 

Prep Time : 10 Mins
Cook Time : 10 Mins





Ingredients

• Chapatis - 6
• Shredded cheese - 1/4 cup
• Mint Chutney - 1/4 cup
• Onion slices - 1/4 cup
• Kebab - 6

Method

• Make chapatis. Let is cool 
• Spread the mint chutney 
• On top of it place kebab
• Then sprinkle some cheese and onions and roll the the chapatis 
• Serve with sauce  

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Carrot & Aloo Palya / Karimbdh

Healthy curry for everyday meal.Added grated coconut which gives more taste. Coconut is a must for curries all south indian dishes ;). Easy to make and best goes with hot plain white rice or rasam rice. 

Prep Time :  10 Mins
Cook Time : 10 Mins
Serve : 2

Ingredients

• Aloo / Potato chopped - 1 cup
• Carrot , chopped - 1 cup
• Green chillies -  2 
• Grated coconut - 2 tbsp (Add more or less coconut to give tasty)
• Salt to taste
• Coriander leaves - 2 tsp, chopped

Tempering

• Oil - 2 tsp
• Mustard seeds / Sasive - 1/2 tsp
• Asafoetida / Hing - 1/4 tsp
• Black split chickpeas / Kadle bele / Chana dal- 1 tsp

Method

1. Boil the aloo and carrots in the pan or pressure cooker (for pressure cooker to cook do not add water to the veggie, if you cook directly in the pan add 1 cup of water and drained use someother purpose).
2. Add coconut, salt & mix well
3. Heat  oil in a pan
4. Add sasive, chillies, hing, kadle bele fry it till chana dal turns golden color
5. Pour it into veggies
6. Mix well and serve garnish coriander leaves

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Bread Upma

Bread upma is very simple easy i would say learners cooking and best for bachelors and kids will love different varitions of food and snacks. This recipe you can make it as bread or dinner rolls (Buns). I was made with dinner rolls.

Prep Time : 8-10 mins

Cooking time - 5- 8 mins

Serves - 2 people

Ingredients

• Bread pieces / Dinner rolls pieces - 2 cups
• Onion chopped - 1/2 cup
• Tomato chopped - 1/4 cup
• Green chillies chopped - 1 or 2 (medium hot)
• Coriander leaves / Cilantro chopped - 2 tsp
• Ginger paste - 1/4 tsp (optional)
• Lemon juice - 1 tsp
• Salt to taste 

Tempering

• Oil - 2 tbsn
• Mustard seeds - 1/2 tsp
• Asafoetida / Hing - 1/4 tsp
• Black chikpeas / Chana dal - 1/2 tsp
• Turmeric powder - 1/4 tsp

Method

1.  Take a medium wok / kadai. Heat oil 
2. Add mustard seeds allow to splutter, then add turmeric, chana dal, hing and fry till dal turns golden
3. Add chopped onions, chillies, ginger paste fry till onions are turns pink
4. Add chopped Tomatoes stir fry add dinner rolls pieces stir fry
5. Add salt and stir
6. Then add lemon juice and garnish coriander and serve hot

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Veggie Bombay Sandwich

Bombay Sandwich it is famous road side sandwich in mumbai. Reminds me of Mumbai, everytime i make this.. Easiest to make and tasty & healthy too becoz of the vegetables in it. Never got time to post this sandwich. I bet kids will love this for their lunch boxes.

Ingredients

• White or Wheat Bread Slices
• Potato boiled and slices
• Cucumber slices
• Tomato slices
• Paneer slices (optional)
• Amul cheese slices
• Salt to taste
• Green chilli chutney
• Butter

Method

• Take a bread slices for 2 people 6 slices and Toast the bread slices on one side (tava or toaster)
• Apply butter little bit on both the sides
• Then Apply chilli chutney on one side of the bread slice
• Then keep amul cheese (i use amul cheese gives typical indian taste of sandwich, available in indian grocery store)
• Then paneer slice ( becoz i like paneer)
• Then keep all the veggies on top of it one by one keep each 2 slices of veggies and sprinkle salt
• Then keep another bread slice on top of it and bake it in the sandwich maker or grilled just for few mins and cut into half and serve with ketchup.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Idli Upma

This is made up of left over idlies (for the second day) (OR) u can make it using fresh idlies. Recipe is given below just try it . I guess bachelors can make this easily if they are fed up of eating frozen idlies.

Ingredients

• Leftover idlies or fresh idli pieces - 2 cups (deep fried)
• Onion - 1 , sliced
• Tomato - 1, sliced
• Green chilli - 1 or 2
• Curry leaves - 4
• Ginger paste / grated - 1/2 tsp
• Lemon juice - 1 tsp
• Salt to taste
• Coriander leaves , chopped - 2 tsp

For tempering

• Oil - 4 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida / hing - A pinch
• Turmeric powder a pinch

Method

• Deep fry idli pieces or shallow fry, keep aside
• Take a pan heat and add oil
• Add mustard seeds allow to splutter then add hing, turmeric
• Add onions stir fry till done
• Add tomatoes, ginger , chilli, curry leaves
• Stir fry add fried idlies stir well then add sprinkle salt and lemon juice mix well
• Garnish coriander and serve with chutney or yogurt

| Copyright © Malas - Kitchen 2009 | | All rights reserved |

Sweet Potato Curry / Genas Karimbdh / Palya

This is very common dish. This recipe can be made as a sweet curry as well as a bit spicy curry. My Grandmother used to burn this "Sweet Potato" on the fire and she used to peel off the skin and give the potato to us. Its very tasty to eat just like that. This I had made for my son because he doesn’t eat sweet dishes a lot, so i had made a bit spicy version of that . Try it out.

Ingredients

• Genasu / Sweet Potato - 2 Cups, Chopped
• Oil - 2 tsbn
• Mustard Seeds / Kadag - 1/2 tsp
• Split Bengal Gram / Kadal parppu - 1/2 tsp
• Asafoetida / Hing - A pinch
• Red Chillies - 2
• Curry leaves - 4 or 5
• Grated Coconut - 4 tspn
• Salt to taste

Method

• Take a pan add 1 cup of water cook the sweet potato/ Genas using a little bit of salt. Drain the remaining water
• Heat oil in a pan add mustard seeds, parppu, hing, chillies, & curry leaves fry till dal turns golden yellow color
• Add boiled potatoes and add salt Stir fry
• Add Coconut Stir well
• Serve hot with rice

| Copyright © Malas - Kitchen 2010 | | All rights reserved

Quick Baby Corn Sabzi

Bachelors can make this. Not much ingredients and not much time needed. This is for corn lovers only .

Ingredients

• Baby Corn - 1 packet (finely chopped)
• Onion - 1 (finely chopped)
• Tomato - 1 (finely chopped)
• Capsicum - 1/2 (finely chopped)
• Jeera / cumin powder - 1 tsp
• Chilli Powder - 1/2 tsp
• Garam Masala / Kitchen King Masala powder - 1 tsp
• Oil - 2 tsbp
• Salt to taste
• Lemon juice - 1/2 tsp
• Coriander leaves to garnish

Method

• Boil the corns and keep aside
• Heat the oil and gry the onion. Add the baby corn and capsicum and fry for 3 minutes
• Add tomatoes and fry again
• Add the jeera powder, chilli powder, garam masala powder and salt. Mix well and cook for few minutes.
• Garnish lemon juice and coriander leaves

Serve hot


| Copyright © Malas - Kitchen 2009 | | All rights reserved

Vegetable Dosa

This is the easiest of the dosa's . Good for health becoz it includes raw vegetables. You can have it like morning breakfast or evening snacks. I would say kids defintely like this and Bachelors can make this too as there is no grinding necessary.

Acutally this is my sister's recipe. She used to make this a lot. I used to make for my little one. He likes that. Everytime i made it i used to forget taking a pic of the dosa.

Ingredients

• 1-1/2 cups Besan / Gram flour
• 3/4 cup Rice flour
• Salt to taste
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 Carrot, grated
• 1 Potato, grated
• Coriander leaves , chopped
• Red Chili powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Jeera seeds - 1/2 tsp
• Oil

Method

• Mix all the ingredients in a pan then add 2 cups of water. Mix the batter properly. Keep aside for few minutes
• Heat a griddle / tava sprinkle oil
• Pour a laddle full of batter and add oil and cook till brown color and flip over and cook for few minutes.
• Serve with Ketchup / chilli sauce / Chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved

PaNeeR WraP

I have tasted on one of the resturant in NY. So i thought it is very simple. Easy to pack and carry everywhere when you are traveling.

For wrap leftover Chapati or fresh Chapatis, phulkas or Tortillas. I think the tortillas are easily available in all grocery shops. Bachelors can use ready made chapatis or tortillas if they cant make chapatis.

Just make Paneer Masala. Kids will also love this...not too spicy. Paneer is good for growing kids.

Ingredients

• Tortillas / Chapati / Phulkas

For Marinated Paneer Filling

• 1 Cup Paneer cubes 
• 1/4 Cup Capsicum / Bell peppers ( Mixed - Red & Green)
• 1/4 Tomato cubes 
• 1/4 Onion, chopped (optional)
• 1 tsp Garam Masala
• 1 tsp Kasoori Methi
• 1 tsp Olive Oil
• 2 tsp Besan / Gram flour 
• 1 tsp Chilli powder
• Salt to taste
• 1/4 Curds / Yogurt
• A pinch of Turmeric
• 1/2 tsp Ginger + Garlic paste

Method

• Mix all the above ingredients and marinate them about 15 minutes. Drain out any excess liquid 
• Heat the pan / griddle, grease the olive oil 
• Add marinated Masala into the pan and fry for 5 to 10 minutes. Remove and cool
• Take a each chapati / tortilla spread one portion of the filling  in the centre and roll up tightly.
• Serve hot or When you want to serve, microwave the rolls for 1 minute.

PS : Other way you can use microwave  +  grill . If your microwave does not have the grill option, microwave on HIGH for 3 minutes.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Potato In Curd Gravy

Hope everone had a gr8 long weekend. It was a nice weekend for me.Today i am posting a new dish “Potato in curd gravy”. This is my sisters reicpe and we made it for dinner yesterday. This gravy dish suits chapati’s / paratha’s / white rice. This is so easy to make and does not have too many ingredients and more important no grinding. Bachelors can also make this without much fuss.

Ingredients

1. Potato Cubes - 4 cups
2. Curds (beaten) - 2 cups
3. Onion - 1/2 cup (finely chopped)
4. Green chillies - 2
5. Garammasala - 1 & 1/2 tsp
6. Red chilli powder / Paprika - 1 tsp (acc to taste)
7. Jeera Powder - 1/2 tsp
8. Turmeric a pinch
9. Kasoori methi (Optional) - 1/2 tsp
10. Jeera seeds - 1 tsp
11. Mustard seeds - 1/2 tsp
12. Hing / Asafoetida a pinch
13. Ginger Paste - 1/2 tsp
14. Salt to taste
15. Coriander leaves

Method

• boil the potato cubes in microwave or directly in the pan/cooker
• Heat large wok, add oil add, mustard seeds, jeera seeds, turmeric, hing, kasoori methi, ginger, green chillies & onions, fry till onion turns golden
• Add potato cubes, add salt & add curds
• Add masala powders one by one
• Bring to boil the gravy. Garnish coriander
• Serve hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Paneer Bhurji With Toast

Panner bhurji is a vegetarian dish which you can have as a morning breakfast or as evening snack. Bachelors this is an easy recipe. which u can make anytime. Even kids will also love this.


Ingredients

• 1 Cup Paneer grated / crumbled
• 1/2 Cup Onions, chopped
• 1/2 Cup Tomatoes, chopped
• 1/2 Cup Capsicum
• 1/2 tsp Ginger, chopped
• 1 Green chilli, chopped or Green chilli paste
• A pinch Turmeric
• 1/2 tsp Oregano powder
• 1/2 tsp Chilli powder / Paprika
• 2 tsp Oil / Olive oil
• Salt to taste

For the toast

• 6 Bread slices

For the garnish

• 2 tsbns chopped coriander leaves

Method
For the paneer bhurji

• Heat oil in a pan, add onions stir fry, add capsicum, add tomatoes, add ginger fry for few minutes till done
• Add green chillies /paste, turmeric, oregano, chilli powder, salt
• Add paneer and mix well

For the toast

• Toast the bread slices in the toaster or tawa

How to proceed

• Place the toasted bread slices in the plate
• Top the paneer bhurji on the toasts, garnish coriander and serve immediately

 | Copyright © Malas - Kitchen 2008 | | All rights reserved

Grilled Cheese Tomato Sandwich

Guess everyone needs a change everyday. Its the same in the case of food too. Thought of making a Sandwich today and posting it. Sandwich, generally made of 2 breadslices which are layered and some sort of a filling (Fresh Veggies, Cheese etc.,) inside. This sandwich is a variation of the same. Takes not more than 15 mins to make. Best for people on the run, kids etc.,Its also suitable as an evening snack.

Ingredients

• 4 slices of sandwich bread Or white bread
• 4 slices of tomato
• 4 slices of cheddar cheese, or any other cheese slices
• Salt
• Un salted butter

Method

• Heat grill or tava on low flame
• Put a spoon full of butter. Place a bread slices.
• Arrange cheese slices on each bread. Then place the tomato slices on top of the cheese
• Sprinkle with salt, if desired.
• Cover with the other slice of bread
• Place the assembled sandwich in the skillet, and cover to help the cheese melt.
• When the bread is golden on one side, flip the sandwich. Continue cooking uncovered until the other side is golden.
• Cut diagonally into two triangles and serve hot.

Sending this to Sandwich Festival, hosted by Food n more 

| Copyright © Malas - Kitchen 2008 | | All rights reserved |

Gojju

Some of my blog viewers and friends have suggested that i haven't posted Gojju in my kitchen world. So I have made simple gojju..anybody can easily prepare this...more useful for cooking learners/bachelors etc., this will match with hot plain rice Or chapati Or roti. And also it will be more useful for lunch boxes.

This gojju can be done with onion-tomato-capsicum combination, or can do with spring onions / eggplant (brinjal)/ okra (ladies finger) / plain tomato / plain onion gives a very good taste.

Ingredients

1. Onion - 1 cup, chopped
2. Green Capsicum / Bell Pepper - 1/2 cup, chopped
3. Tomato - 1 cup, chopped
4. Tamarind paste - 1 tsp
5. Jaggery - 2 to 3 tbsp (add jaggery to sweeten the taste accordingly)
6. Rasam powder - 1 tbsp
7. Salt to taste
8. Water - 1 & 1/2 cup
9. Oil - 2 tsp
10. Mustard seeds - 1/2 tso
11. Asafoetida / Hing - 1/4 tsp
12. Chana dal - 1 tsp (optional)
13. Curry Leaves - 1 stalk
14. Rice flour paste - 2 tsp (Water + Rice flour)

Method

1. Heat oil in a pan, Add mustard seeds, allow to splutter. Add hing, curry leaves
2. Add chopped onion, capsicum stir fry, till they are well cooked.
3. Add tomato stirfry.
4. Add water boil for few minutes
5. Add rasam powder, tamarind, salt & Jaggery. Bring to boil.
6. Add rice flour paste(for thickness) stir well, till it becomes a semi thick.
7. Serve hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved |

Coconut Rice | Thenga Sadam

Coconut rice is very easy and simple to cook. It just needs about 30 minutes to cook. It also tastes very good. We use regular small rice for all our South Indian / Iyengar rice dishes. Basmati rice is not used.

Ingredients

 

• Oil - 10 tsp
• Rice - 1 cup
• Chana dal / Bengal gram - 1-1/2 tsp
• Asafoetida / Hing - 1 tsp
• Mustard seeds - 1/2 tsp
• Green chillies - 2 0r 3
• Curry leaves - 1 stalk
• Coconut , fresh grated - 1/2 cup
• Cashew pieces - 1 tsp
• Salt to taste

Method

1. Cook the rice in the cooker till done. Cool a bit
2. Heat oil in a wok
3. Add mustard seeds allow to splutter, then add chana dal, cashew pices, hing, chilies, curry leaves fry them for few minutes till chana dal are golden. switch off the hob
4. Add cooked rice, salt and coconut mix well

Serve with pickle



| Copyright © Malas - Kitchen 2007 | | All rights reserved

JEERA ALOO

Jeera aloo is very simple and easy recipe. Anyone can do it within no time. Especially easy for bachelors. I have already lots of vegetable punjabi curry's in my blog. I thot to make this easy dish for all.

Ingredients

• Aloo / Potatoes - 1/2 kg
• Jeera seeds - 1 tsp
• Turmeric powder - 1/ tsp
• Green chillies - 2 or 3
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Garlic paste - 1/2 tsp
• Oil - 5 tsp
• Salt to taste
• Lemon juice - 1/2 tsp

Method

1. Wash, peel cut in to cubes and parboiled
2. Heat oil in a pan, add jeera seeds when they sizzle
3. Add chillies, turmeric, garlic stirfry
4. Add parboiled potatoes / aloo stir well on medium heat
5. Add chilli powder, garam masala and salt stirfry, cover and cook for few minutes
6. Switch off the hob. Add lemon juice mix well

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Potato Curry | Aloo Bhaji OR Alugadde Palya

Ingredients

• Potatos / Aloo - 4 no
• Onions - 1 cup (finely chopped)
• Green peas - 1/4 cup ( frozen or cooked fresh) optional
• Green chillies - 4 (finely chopped, More spicy add 1 or 2 more chillies) 
• Curry leaves - 10 leaves count 
• Coriander / Cilantro - 1/4 cup (chopped)
• Salt - 2 tsp (adjust to taste)

Tempering / Seasoning

• Oil - 5 tbsp
• Mustard seeds - 1 tsp
• Split Bengal gram / Lentil ( Chana dal in Hindi)  - 1 tbsp
• Ginger - 1/2 tsp (chopped)
• Turmeric powder - 1/2 tsp
• Asafoetida / Hing - a pinch
• Oil - 5 tsp

Method

1. Boil the potatoes, peel the skin. Mash the potatoes and keep aside
2. Heat oil in a pan on medium heat
3. Add mustard seeds allow to splutter then and chana dal, turmeric powder, asafoetida. Stir fry lentil turns golden in color.
4. Add onions, green chillies, curry leaves & ginger fry until the onions turn translucent
5. Add the mashed potatoes, salt 
6. Stir or Mix well for 2 mins.
7. Garnish with coriander / cilantro leaves

Serve Hot with Chapati, Puri, Dosa

| Copyright © Malas - Kitchen 2007| | All rights reserved