Cabbage Chana Dal Curry

Ingredients :

Cabbage  - 1 Cup

Chana Dal ( Yellow Split Peas )

Turmeric  - 1/4 Tsp

Ginger & Garlic Paste - 1 Tsp

Mustard Seeds  - 1/4 Tsp

Cumin Seeds  - 1/4 Tsp

Curry Leaves   - 1 String

Onions  -  1

Green chilli’s  - 4

Chilli Powder  - 1 Tsp

Salt   - To Taste

Coriander Powder  - 1/2 Tsp

Garam Masala  - 1/2 Tsp

Coriander leaves  - 1 String

Tomatoes - 3

Oil  - 3 Tsp

Preparation Method :

1.Soak 1/2 cup of Chana dal for 1/2 hr & chop cabbage and keep it aside.

2. Heat 2 tbsp of oil in a pan and add 1/4 tsp of mustard seeds, 1/4 tsp of cumin seeds, let the seeds crackle, now add 1 chopped onion and 2 slit green chilli and 6 curry leaves and fry it.

3. Once onion turns slightly transparent add 1/4 tsp of turmeric and 1/2 tsp of ginger and garlic paste and fry it until raw smell will go.

4. Now add 1 cup cabbage & soaked dal and give a stir, add 1 chopped tomato, 1tsp of chilli powder, salt to taste and mix it well.

5. Close the cooker and wait till 1 whistle. If we cook more, cabbage will be mashed up. when cooker is cooled, place it again on heat so that water which is released from cabbage is evaporated.

6. Now add 1/4 tsp of Garam Masala, 1/2 tsp of Coriander Powder, and sprinkle coriander leaves.

*  Cabbage curry is ready to serve, it goes very well with capathis and rice.

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Fish Masala

Ingredients :

For Marinating :

Fish - 1 lb (cut into pieces)

Red Chilly Powder - 2 tsp

Corriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/2 tsp

Salt - as needed

Lemon Juice - as needed (app. 1 tblsp)

For Masala :

Onion - 1 big(or 2 small finely chopped)

Tomato - 1 big (or 2 small chopped)

Green Chilly - 4

Red chilly Powder - 2 tsp

Corriander Powder - 1.5 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Grated Cococnut - 2 tblsp

Tamarind - small lime sized

Salt - as needed

Cilantro - for garnish

Oil - 2 tblsp

Preparation Method :

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.

2. After about 5 minutes of marinating, shallow fry the pieces.

3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.

4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.

5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)

6. Grind the coconut and add it to the masala. 

7. Cook till the mixture is well cooked and oil seperates from the masala.

8. Finally add the fried fish pieces and chopped cilantro.

9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off. 

*  Serve with white rice or chapathi.

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