Cabbage curry with Toor Dal

Ingredients:
1 small cabbage
1/2 cup toor dal
2 cups water or enough to cook the dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon minced ginger
3 or 4 green chilies to taste
a few cilantro leaves
a few curry leaves
a pinch of asafoetida
1/2 teaspoon turmeric powder
1/4 cup unsalted roasted peanuts
1/2 teaspoon salt or to taste
1 tablespoon of freshly squeezed lemon juice

Preparation: Wash and cook the toor dal in water on medium heat.  While the dal is cooking prepare the cabbage.

Remove and discard couple of the outer peel of the cabbage, and cut the cabbage into small bits.  Discard the stem.  If you like you can shred the cabbage in a food processor.  When done keep it aside for cooking.

To cook the cabbage, to a pan on medium heat with 2 tablespoon on oil, add the mustard seeds and wait for the mustard seeds to pop.
When the mustard seeds pop add the green chili, ginger, asafoetida, curry leaves, cilantro leaves one after the other and saute for 10 seconds after each addition.  Next add the chopped cabbage, turmeric powder, peanuts, mix and cook covered for about 8 to 10 minutes or until the cabbage is cooked.  The cabbage should still retain some of its crunchiness.  After the cabbage is cooked add the cooked dal, salt and mix.  Add the lemon juice mix and serve.

Serves 4

Mango Ginger pickle

Ingredients:
1 cup peeled and chopped mango ginger (mangai inji)
2 green chilies or to taste
2 tablespoon lemon juice
1 teaspoon salt or to taste

Preparation:  Wash peel and chop the mango ginger into small pieces.  Add chopped green chilies, lemon juice and salt mix thoroughly.  Serve with yogurt rice (curd rice).  Serves 6.

Mango ginger resemble turmeric roots.  Unlike turmeric roots they are white in color and have a exotic, tangy and slightly sweet taste.
They are available in spring and summer.  These are served as pickle to accompany yogurt rice.

Eggplant Chutney, Kathirikai thogayal

Ingredients:
1 large globe eggplant 500 gm or 18 oz
1/2 teaspoon oil
1/4 teaspoon mustard seeds
2 tablespoon urad dal
3 to 4 red chilies or to taste
a pinch of asafoetida
1/2 teaspoon salt or to taste
1 tablespoon tamarind concentrate
a few cilantro leaves

Preparation: Roast the eggplant on medium-high heat for about 20 minutes or so until the eggplant is roasted all over.

To a pan on medium heat add the mustard seeds, urad dal and red chilies and fry until the mustard seeds pop.  The urad dal will also turn golden brown at the same time.  Turn the heat off and add a pinch of asafoetida, the asafoetida will also fry in the heat of the pan.
When this is cool grind it to a smooth paste with tamarind concentrate, cilantro leaves, salt and with very little water or as needed.  After grinding it is ready to serve.  Serves 4.

Toor Dal

Ingredients:
1 cup toor dal

3 cups water

2 tablespoon ghee or clarified butter or substitute with oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon grated ginger

2 chopped green chilies or to taste

1/2 teaspoon turmeric powder

1 teaspoon salt

a few chopped cilantro leaves(hara dhania)

Preparation: Wash and cook the dal in a pressure cooker with 2 1/2 cups of water and keep aside for seasoning.

For seasoning:  To a pan on medium heat with the ghee or clarified butter add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.

When the mustard seeds pop add the chopped green chillies and grated ginger saute for a few seconds, add turmeric powder turn the heat off and add the seasoning to the cooked dal.  Add salt and water as needed to the cooked dal and bring it to a boil.  Turn the heat off add the chopped cilantro leaves and serve.

Serves 4.