RasdarLobiya 4 servings)

Black eyed beans (Lobia) 250 g

Medium-sized onion 2

Tomato 2 big

Milk 1/3 cup

Cinnamon powder 1/2 tsp (optional)

Salt 1 tsp

Cumin seeds 1/2 tsp

Chilli powder 1 tsp

Dhania powder 1 tsp

Turmeric powder 1/4 tsp

Grated ginger 1 tsp

Finely cut cilantro (Dhaniya) 1 tsp

Soak the lobia for 2 hours and then pressure cook with turmric powder and 1/4 tsp salt.

While the dal is cooking, saute the finely cut onions in a frying pan by adding t he onions to tempered jeera. Whent re color starts changing add the pureed tomato and ginger. When it blends well with the onion, add all the masala ingredients except cinnamon powder and cook for 2 to 3 minutes.

Add the cooked lobia and salt and when the dal starts boiling, add the molk anfd flavor with cinnamon powder.

Garnish with coriander leaves and serve hot with chapathis.


Green Moong Dal (Whole)

Green Moong  250 g

Tomato 1 big

Onion 2 medium-sized (Finely cut)

Ginger paste 1 tsp

Green chilies 2 (Slit)

Turmeric powder 1/4 tsp

Chili powder 1/2 tsp

Dhania powder 1/2 tsp

Salt 1 tsp

Cumin seeds 1 tsp

Oil 11/2 tsp

Cilantro leaves (finely cut) 2 tsp

Milk  1/2 cup (optional)

Cream 1/4 cup (optional)

Soak the Moong in water for about 3 hours or for quick cooking soak in warm water for an hour.

Pressure cook t he moong  (2 to 3 whistles) and let it cool.

Meanwhile heat oil in a pan and let the cumin seeds splutter and add the onions and saute well. When the onion starts looking translucent, add the slit chilies, ginger paste, turmeric powder and saute well. Add the finely cut tomato, chilli powder, dhania powder, salt, and saute well. Adda little water for the gravy to cook well. Add the cooked dal to the gravy and mix well till it looks smooth.

Add the milk cream and garnish with cilantro leaves. Serve hot.

Cooking tip: In place of ginger paste, grated ginger will  do.  In place of tomato pieces, a puree will speed up the cooking and also give a smoother consistency.