Dali thoy

Ingredients:                                                                             

                                                                                                   

2 cups toor dal
4 green chilies
1 tbsp oil (coconut oil also tastes good)
1 tsp mustard seeds
3-4 red chilies
1 tsp hing
4-5 curry leaves
Salt as per taste

Method:

Pressure cook toor dal with 1:2 ratio of water.
Heat cooked dal, add salt & slit green chilies.
Heat oil, add mustard seeds, red chilies, curry leaves & hing.
Add the seasoning to dal. Serve with rice.

Cabbage Sukke

Ingredients:
                          

1 cup finely chopped cabbage
1/4 cup finely chopped onions
3-4 curry leaves
1 tbsp raw coriander seeds
6-7 red chilies
1/2 cup grated coconut
1 tsp haldi
1 tsp mustard seeds
1 tbsp urad dal
1 tsp tamarind extract
2 tbsp oil

Method:

Heat oil & fry 1 tbsp urad dal & keep it aside.
Grind coconut, raw coriander seeds, red chilies, tamarind extract, fried urad dal, haldi & salt to a fine paste.
Heat oil in a kadai add mustard seeds, urad dal, curry leaves then add onions & fry till its golden brown. Then add cabbage & fry for 5 mins.
Add the ground mixture to the cabbage & sprinkle some water & close the lid for about 10 mins.
Fry till all the water is evaporated & serve it as side dish.