Mung dal dry preparation

Ingredients:

1 cup mung dal

Salt to taste

1 tbsp oil

A pinch of asafoetida

½ tsp cumin seeds

1/3 tsp turmeric powder

1/3 tsp red chilli powder

1 cup water

Instructions:

-         Wash the dal, drain and keep aside.

-         Heat oil in the pressure cooker and add asafetida and cumin seeds. When they splutter, add the dal, salt, turmeric powder, red chilli powder, salt, stir nicely, and add water.

-         Pressure cook for two and a half minutes.

-         Cool and open the pressure and it is ready to be served alone with chutney or ketchup for breakfast or as an accompaniment for steamed rice.

Sweet and sour mango chutney/curry

Ingredients:

3 medium size raw mangoes

1 tbsp oil

A pinch of asafetida

¾ tsp fenugreek seeds

1 tsp aniseeds

½ tsp turmeric powder

1/3 tsp red chilli powder

½ tsp coriander powder

Salt to taste

Sugar or jaggery, or both

1 small tomato (optional)

Instructions:

-         Wash and clean the mangoes. Cut them into large cubes.

-         Heat oil in a thick bottomed pan; add asafetida, fenugreek seeds and aniseeds. Sauté ( if you are adding tomato, do it now) and add the mango pieces.

-         Stir for a few seconds, add turmeric powder, chilli powder, coriander powder, salt, sugar, or jaggery, or both.

-         Let the mangoes cook, it takes about six minutes.

-         Remove from fire, cool and store in a bottle. It will stay for a few days. If you are making chutney, don’t add the tomato.

-         Alternately, you can also add water and cook to make a curry for immediate use.