Masoor Dal

Ingredients:
1 cup masoor dal
3 cup water or enough for preparation
3 tablespoon oil
2 whole cloves
1" stick cinnamon
2 or 3 bay leaves
1 cup chopped onion
2 green chilies or to taste
1 teaspoon grated ginger
1 clove of chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
1/2 teaspoon curry powder
1 teaspoon garam masala
1 tablespoon tomato paste
1 teaspoon salt or to taste
1 tablespoon lemon juice
A few chopped cilantro leaves

Preparation: To a pressure cooker on medium heat add oil, cloves, cinnamon stick and bay leaves and let it warm up.  When clove and cinnamon starts sizzling add the chopped onion and saute until it is light brown.  When the onions have turned brown add the chopped green chili and ginger and saute for a few seconds, add turmeric powder and chili powder saute for 10 seconds, add curry powder and garam masala and saute for 10 seconds.  Add the chopped garlic and tomato paste and mix well.  Add water and the masoor dal cover the pressure cooker and cook for 10 minutes or until the masoor dal is cooked.  After the dal is cooked add water as needed, salt to taste, a few chopped cilantro leaves and lemon juice, turn the heat off and it is ready to serve.
Serves 4

Paruppu Usili

Ingredients:
1 lbs (450 gms) of fresh beans washed and cut (3 1/2 cups cups chopped)
1/2 cups of toor dal washed and soaked for at least 1 1/2 to 2 hours
2 red chili or to taste
1/2 teaspoon of salt
1/2 teaspoon of turmeric or haldi powder
For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 red chili or to taste

Preparation:  While the dal is soaking wash and cut the beans into small bits and keep it aside.

After the dal has been soaked, grind it with red chili use very little water the batter has to be thick.

Pour the ground dal onto a greased pan and steam it for 25 minutes or until it is cooked.  To check, a knife inserted in the dal will come out clean.  Remove the pan and allow it to cool.  When it is cool it is cut into small bits and in a food processor grind it into small bits.

Heat a pan with 2 teaspoon of oil and add mustard seeds and whole red chili.  When the mustard pops add the cut beans, salt, turmeric powder and a little water and cook it until it is cooked.  Add the steamed and ground dal and mix thoroughly.  Garnish with curry leaves(optional)

Paruppu usili is served with rice or chapati.  This is a very popular south Indian recipe.
Serves 4

Cracked Wheat Pulao

Ingredients:

1 cup cracked wheat

1 cup chopped cauliflower

1 cup chopped carrots

1/2 cup peas

2 tablespoon ghee or clarified butter(can substitute with oil)

4 whole cloves
2, 2 inch size whole cinnamon

3 bay leaves

1/4 cup cashews

1 teaspoon garam masala

1/2 teaspoon curry powder(or use sambar powder)

1/2 teaspoon turmeric powder

2 to 2 1/2 cups water or as needed

Preparation:  To a pan on medium heat with 2 tablespoon of ghee, add the whole cloves, cinnamon,  bay leaves and cashews and wait for it to sizzle.  When it starts sizzling add garam masala, curry powder and turmeric powder and saute for 10 seconds.  Add the cauliflower, carrots and peas, stir cover and cook for 5 minutes.
While it is cooking stir it now and then so that it does not stick to the bottom and burn.

After 5 minutes add water, cracked wheat, mix cover and cook for 15 to 20 minutes or until the cracked wheat is cooked.  When done add salt dissolved in water, mix turn the heat off.

Serves 4

Orange and Apple chutney

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Ingredients:
2 cups orange juice from clementine oranges (any orange will work)
2 cups bite size chopped apple
1/4 cup chopped orange rind
1/2 cup brown sugar
1 teaspoon cinnamon powder
1/4 cup raisins
1 teaspoon cornstarch dissolved in a little water

Preparation: To a pan on medium heat add the orange juice, the chopped apple and orange rind and cook for 12 to 15 minutes until the apple is cooked, for best results the apple need to be a little crunchy.  Add brown sugar and raisins and cook until the brown sugar has dissolved and the liquid has come to a boil.  Add cinnamon powder mix to remove the lumps from the cinnamon powder.  Turn the heat off add the cornstarch dissolved in a little water and serve when cool.  Serve as relish.  Serve 4 to 6 people.

A great way to use apples and oranges that are in season.