Pesarat

Ingredients:
2 cups whole moong dal

1/4 cup rice
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste

For Topping: 
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping

Wash and soak the whole moong dal overnight or for at least for 8 hours before grinding.

After it has been soaked, drain the water out and grind the dal.
Since the amount to grind was large, it was divided and ground in 2 batches.  The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency.  The 2nd batch was ground with just water.  After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.

To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around.  Take a scoop of batter and spread it over the griddle in a round fashion.  Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter.  Let it cook until the edges start to loosen.  When the edges have loosened turn the pesarattu over and cook on the other side.  When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.

I

Whole Mung Dal Tadka

Ingredients:
3/4 cup whole mung dal
2 1/2 cups of water or enough to cook the dal
1 cup chopped tomato
1 cup chopped onion(half for grinding and the other half for saute)
2 green chili or to taste
1 tablespoon chopped ginger
3 cloves of garlic
1/4 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 cup whole milk or water
1 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

Wash and cook the whole mung dal in water.  Add water as necessary for the dal to cook.  It takes 25 to 30 minutes for the dal to cook.  You can also cook the dal in a pressure cooker.

While the dal is cooking prepare the spices for grinding.

Grind the chopped tomato, half the chopped onion, ginger, green chili, garlic, fenugreek seeds and some water and grind it to a smooth paste.  Keep it aside and prepare the gravy.

Heat a pan on medium heat with oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped onions and saute until it is light brown.  When the onions have turned light brown add the turmeric powder, red chili powder, cumin powder, coriander powder saute it for 10 seconds after each addition.  Add garam masala and saute it for 10 seconds.  Add the ground spices, mix and cook covered for 5 minutes.  While it is cooking stir the contents so that it does not sick to the bottom of the pan.  After 5 minutes add the dal and cook for 5 minutes.  Next add the milk  and cook until everything comes to a good boil. Add salt, cilantro leaves and lemon juice, mix, let it cook for a minute and turn the heat off.
Serves 4.

Mushroom Korma

Ingredients:
4 cups chopped mushroom
4 cups chopped cauliflower

Spices for sauteing:
2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil.  Until they are brown a wonderful aroma is given out.  

Grind the sauteed ingredients with:
1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water

Seasoning 
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds.  When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes.  After five minutes remove the cover, add the salt mix and cook for 2 minutes.  After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.

Serves 4.  Serve with chapati, naan or pulao

Kozhukattai Ulundu

To make ulundu or urad dal filling:
Ingredients:
1/2 cup urad dal
2 tablespoon channa dal
4 green chilies or to taste
1/2 teaspoon salt or to taste
1 tablespoon sesame oil (til oil or nala ennai)
1/2 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves

Wash and soak the dals for at least one hour.  After it has been soaked add some green chilies to taste and some salt and grind it to a smooth paste with very little water.  Pour the ground mass into a steamer tray and steam it for 20 minutes or so until the mass is cooked.  When a knife is inserted into the mass comes out clean it is cooked.  Let the urad dal mass cool after which cut it into small bits.

Next, heat a pan with 1 tablespoon of oil add mustard seeds to it.
When the mustard seeds pop add a pinch of asafoetida and the curry leaves and let it sizzle for few seconds next add the urad dal mass and mix everything and let it cool.  When it is cool divide it into 10 parts shaped into oval or oblong.

To Make Rice Flour covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon sesame oil( til oil or nala ennai)
1/4 teaspoon salt to taste.

Heat the water on medium heat with salt and sesame oil, when the water starts boiling add the rice flour and immediately start mixing and kneading the dough for at least 5 minutes until all of the lumps are removed and a smooth dough is formed.  Cover and let it cool, after which divide it into 10 parts.

To assemble the kozhukattai take one of the divided rice flour dough flatten it to a disc shape put the urad dal filling in the center and cover it by bringing the edge of the disc over to cover it.  Pinch the edges to seal it.  Making it look like a crescent shape.  Do the same with rest of the dough and filling.

Steam the assembled kozhukattai for 8 to 10 minutes or until it is done.