Aratikaya kootu

Ingredients:

1 small cup toordal
1 no raw banana Pieces
2 no green chillies
1 pinch Turmeric Powder
1/2 SP Coriander Seeds
1/2 SP Channa Dal

¼ SP black pepper

¼ SP rice

¼ SP cumin seeds

2 Red Chillies
2 SP Grated Coconut

 For seasoning:
1/2 SP Mustard Seeds

1/2 SP cumin seeds
1/2 SP Urad Dal
1 Red Chillies crocked
1 Pinch Inguva
2 SP Oil
Curry Leaves

Preparation:

1.Heat 1 SP oil in a pan add coriander seeds, chanadals, red chillies, cumin seeds, black pepper, rice and then fry.
2.Remove from fire and grind into a coarse paste along with grated coconut.
3.Wash toor dal and cook on stovetop.
When it 3/4 done add chopped raw banana, green chillis and cook.
4.Add turmeric powder, ground paste, salt and mix well.
Let it cook for couple of mins and turn off the flame.
5.Heat 1 SP oil in frying pan add seasong ingredients and fry.
When they get splitted add this to cooked dal mixture & mix it well.
6.Aratikkaya kutu is ready and transfer into a serving bowl.
Serve with plain boiled rice and papad.

seema vankaya pappu

Ingredients:
1 seema vankaya (bangalur vankaya) chopped
1 tomato chopped
3 green chillies chopped
1 onion chopped
1 cup tur dal(kandi pappu) wash
1/4 turmeric
1 tbs kothimeera wash & chopped
5-8 curry leaves
salt for tast

popu:
1 tbs oil
1 red chilli, broken in to pieces
1 tbs mustard seeds
1/2 cumin seeds
1/2 urdal
1 tbs chanadal
1/4  tbs asafoetida
curry leaves

Method:

1. Wash tur dal and add chopped seemavankaya, tomatos, onions, green chillies and 3 cups of water, cook for 3-5 whistles.
2. The tur dal get soft texture and again place in a low flame. mash with dal masher (pappuguthi).
3. Now prepare popu to this dal in this we can all ingredients of popu, curry leaves,turmeric, asafoetida.
4. Add this seasoning to the boiling dal, add salt & Kothimeera.
5. Serve with rice/Chapathi.