Moong Dal-Potato Curry

Preparation time: 10 mins
Makes 4 servings
Cooking time: 30mins

Ingredients:

Moong dal - 1/2 cup
Potato - 1 , chopped into medium sized pieces
Onion - 1 medium size , chopped
Tomato - 1
Green chilli - 1
Dry red chilli - 2
Garlic - 2 pods, chopped
Cumin Seeds - 1tsp
Mustard - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1.5 tsp
Sambar powder - 1 tsp
Cilantro
Water
Salt
Curry Leaves - 1 sprig

Procedure:

1. Soak moong dal in water for about 10 mins. Meanwhile chop the potato and keep ready. 
2. Pressure cook moong dal and potato together. 
3. Heat oil in a kadai , add mustard seeds & let it splutter. 
4. To this add curry leaves, dry red chilli, garlic and onion to saute. 
5. When onion are cooked, add green chilli and after a minute, add the chopped tomato. 
6. Once tomato is mashed up, add turmeric, chilli powder and sambar powder. 
7. Meanwhile mash the moong dal a little and add the contents to the kadai. 
8. Add some salt and stir it well.
9. Pour a little water if the mixture is thick and let this come to boil.
10. Switch off the stove and sprinkle a dash of coconut oil on the curry. 
11. Garnish with chopped cilantro. 

 Serve Hot with Roti/Parantha. :)

Tomato Soup

Preparation time: 15 mins
Makes 4 servings
Cooking time: 45 mins to 1 hr

Ingredients:

Tomato - 4 nos
Celery - 1 piece , chopped
Carrot - 1 medium , chopped
Capsicum/Bell pepper - 1/2 , chopped
Onion - 1/2 , chopped finely
Garlic - 4 pods, chopped
Cumin Seeds - 1tsp
Pepper - 1 tsp
Sugar - 1 tsp
Basil Leaves - 1 spring
Vegetable Broth - 1/2 cup
Butter - 3 tbsp
Olive oil - 1 tbsp
Maida - 1 tsp
Water
Salt
Cilantro - 1 handful
Curry Leaves - 1 sprig

Procedure:

1. In a heavy-bottomed pan , heat 1 tbsp oil and 1 tsp butter.
2. Add cumin seeds followed by garlic and then onion to the pan and saute till onion turns pink
3. Sprinkle little salt to the above and now add the vegetables viz carrot, celery and bell pepper. 
4. Let this cook for 5 mins. Do not let it brown. 
5. Add the chopped tomato to the kadai and 1 tsp sugar ; give it a mix.
6. To this pour the vegetable broth and let cook in medium heat for about 10 mins. 
7. The veggies would be cooked by now and tomato will be softened. 
8. Now adjust the salt , add pepper and chopped basil leaves. Add some water if its very thick. Mix well and let this cook for another 5 mins or to a boil.
9. Blend this mixture in a blender. If using the indian mixie, let the mixture cool for about 15 mins , then blend it.
10. Strain this mixture and keep it aside. 
11. Heat 2 tbsp butter in a kadai and add 1 tsp maida to it.
12. Keep sauteing this in a low flame, till it becomes golden brown. This is the thickening agent. 
13. Add the strained liquid to the heated butter, giving it a continuous mix. Mixing is important else the maida might form lumps.
14. Let this come to a boil. Adding cream at this point is optional. 

Hot Tomato Soup is ready to savored ... :) 

Serve with bisque or crackers. Croutons or fried bread pieces are also a great accompaniment .