Five Mixed dal or Pancharatan

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1/2 cup of mixed dal (packed found in the Indian grocer this is my composition 1/4 cup toor dal, 1/4 cup masoor dal, 1/4 cup mung dal, 1/4 cup channa dal, 1/4 cup urad dal)

1 tablespoon of ginger
1 tablespoon of mild green chili or to taste
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
1/2 cup of chopped tomatoes
1 tablespoon of lemon juice

For Seasoning
1 tablespoon of oil or ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin or jeera seeds
a pinch of asafoetida

Wash and cook the mixed dal in 1 1/2 cups of water.  Takes about 20 minutes.

Season: Heat one tablespoon of oil or clarified butter, when hot add mustard seeds, when mustard seed crackles add cumin seeds, when cumin seeds become dark add asafoetida, add green chili and ginger, stir add turmeric powder, chili powder stir add garam masala, salt and tomatoes.  Wait for the tomatoes to cook add the cooked dal and lemon juice.  Serves 2.

This dal is served with rice and chapati.  It is a North Inidan dish.  The combination of the five dals and the spices give this dish a very unique taste.  I make it at least once a week in my house.

Stuffed Bell Peppers

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4 Green Bell peppers
3 medium size potatoes
1 tablespoon of mild chili or to taste
2 tablespoon of chopped cilantro
1/2 cup of chopped red bell pepper
1 teaspoon salt

Remove the stem of the green bell peppers and clear the seeds from inside.
Cook the potatoes.  While the potatoes are cooking, microwave the chopped red bell peppers and chilies for one minute with 1 teaspoon of oil.

After the potatoes are cooked allow it to cool and remove the skin.  Mash the potatoes with the red bell peppers, chilies and salt.

Stuff the green bell peppers with the potato mixture.

Broil the stuffed peppers on high  on top rack of the oven closest to the heating coil without touching the coil, for  a total of 15 minutes, in between turn it over once until the bell pepper skin has turned dark.

Serve for lunch or dinner with rice or chapati.  Bell pepper is also called capsicum.  They come in a variety of colors.  The pockets in bell peppers lend itself for easy stuffing.

Fried Okra

1 lbs of fresh green okra washed and cut into 1 inch pieces
6 tablespoon of oil
1/2 teaspoon of salt

Heat a pan add oil and okra.  When the okra starts to sizzle stir cover and cook for about 2 minutes.
Remove the cover and stirring occasionally cook for another 5 to 7 minutes.  Add salt mix thoroughly and turn the heat off.
Serves 2.

Upma - cream of wheat - sooji, rava

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1 cup cream of wheat, rava or sooji
2 small green chili or according to taste
1 tablespoon of chopped ginger
1 cup of chopped onion
1/2 cup of frozen mixed vegetables
1/4 cup of raw cashew nuts
1/2 teaspoon of salt

For Seasoning:
4 tablespoon of oil
1/2  teaspoon of mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
2 cups of water approximately

Add about 1/2 teaspoon of oil to the cream of wheat mix it and microwave it for about 40 seconds.

Heat a pan with 4 tablespoons of oil.
When hot add channa dal and urad dal.
When the dal is turning brown add the mustard seeds, wait till the mustard seeds have crackled.
Add onion and fry till the onion is almost brown.
Add chopped green chilies and ginger and saute for a minute or so.
Add 2 cups water, wait till it boils, add the frozen mixed vegetables and salt.  Cook the vegetables for about 2 minutes.
Add the cream of wheat to the boiling water slowly while mixing.  Lumps will form try breaking them.

Serve with chutney, pickle or sambar.  Serves 4

Upma is a popular breakfast item in South India.  It is mild and filling.  There is variations of this dish made with vermicelli, broken whole wheat, poha or flattened rice.