Red Lobia Dry Curry - Black Eyed Bean Dry Curry

A very easy and tasty accompaniment for any Thengai Pal Kuzhambu or Rasam sadam. Just soak overnight, pressure cook in the morning and do the tempering part. As easy as that, but fully packed with Proteins.

Ingredients

Black Eyed Bean or any bean - 1/2 cup
Onion - 1
Turmeric Powder and Salt as needed

To grind to a coarse paste

Grated Coconut - 2 tbsp
Coriander seeds - 1 tsp
Jeera - 1 tsp
Pepper corns - 1/2 tsp
Garlic - 2 small cloves
Red Chilli - 1
Water - for grinding

To temper

Oil, mustard seeds and curry leaves as per need

Method

Wash the bean 2-3 times and soak overnight. Drain the water next day and pressure cook for 1 whistle and simmer for 10 minutes or until the bean is cooked soft.

Grind the items mentioned under "To Grind" to a coarse paste.

Heat oil in a pan and do the tempering. Add the chopped onion and fry until transparent. Then add the cooked bean, turmeric powder and salt and mix well. Then add the ground paste, mix well and cook in low flame for 8-10 minutes or until the moisture is totally absorbed. Serve as accompaniment for any Thengai Pal Kuzhambu or with rasam sadam.

Cabbage-Moong Dal Poriyal

Cabbage cooked with moong dal is an another version of cabbage poriyal. Carrot and Beans can also be cooked the same way. Moong dal enhances the nutritious value and is easily digestible also. Now, to the recipe.

Ingredients

Cabbage - 1/4 kg, finely chopped
Moong dal - 3-4 tbsp
Onion - 1, chopped
Green chilli - 1 or 2
Shredded Coconut - 1 tbsp, heaped
Salt and hing as per taste
Oil, mustard seeds and urad dal for tempering

Method

• Wash and soak the moong dal for 10-15 mins. Meanwhile chop the cabbage finely. 
• In a pressure cooker, heat oil and add the mustard seeds. Once it starts spluttering add the urad dal, curry leaves and green chilly. Saute until the dal turns golden brown. Add the chopped onion and saute until it turns transparent.
• Then add the chopped cabbage and the soaked moong dal. Saute for few seconds, Add required amount of salt and hing. Add very little water. Cover with the lid and place the pressure valve.
• Cook in high flame for 2 whistles and simmer for 2-3 minutes. The vegetable and the dal should be cooked but not mushy. Allow the pressure to subside. Add the shredded coconut and mix well. Goes well with any tamarind based kuzhambu or rasam.