Beetroot Pappu

Beetroot Pappu

Ingredients:
Beetroot - 1 medium size (cut it to small pieces for kids, maybe in food processor)
Toor Dal 3/4 cup
Tomatoes 1 medium
Onion 1 medium size
Green chilies 6-8
Jeera /cumin 1 teaspoon
Red chilies 2
Mustard 1 teaspoon
Garlic 3-4 cloves
Curry leaves 1 stem
Salt as per taste
Haldi powder 1\4 teaspoon
Oil 1 tablespoon
asafoetida 1 pinch

Procedure:
1.In a pressure cooker heat some oil and add the cumin, mustard, red chili, green chili, garlic and curry leaves and saute till mustard splutters.

2.Add the onions, turmeric and salt and saute for a minute.

3.Add the chopped beetroot and tomatoes, and asafoetida and saute for a minute.

4.Add the toor dal,3-4 cups water and pressure cook for 4 whistles,let the steam go and gently stir the curry so that the dal gets mashed.

Ragi Idli

• Prep time: 15 min
• Cook time: 15 min
• Serves: 5

Main Ingredients:

1. ragi

Ingredients

• Urad dal - 1/2 cup, soak in water for 2 to 3 hours
• Cream of rice - 1 cup (Idli rava)
• Ragi flour - 1 cup
• Salt - 1/2 tsp
• Cooking soda - pinch

Method

1. Soak urad dal for about 2 to 3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
2. Squeeze out the water from the cream of rice and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
3. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
4. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
5. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
6. Serve with sambar or chutney of your choice.

Red Bell Pepper Tomato Chutney

Main Ingredients:

1. red bell pepper
2. tomato

Ingredients

• Red Bell Pepper - 2, chopped into 1" pieces
• Tomatoes - 2 large, sliced
• Chana dal - 1 1/2 tbsps (Bengal gram/senaga pappu
•  Urad dal - 1 1/2 tbsps (white whole minapappu) 
• Dry red chilies - 2 (optional, i skipped)
• Green chilies small- 3
• Cumin - 1 tsp
• Coriander leaves - 2 tbsps
• Salt to taste
• Cooking oil - 1 1/2 tbsps
• For tempering/poppu/tadka:
• OIl - 1 tsp
• Mustard seeds - 1/2 tsp
• Red chilies - 2
• Curry leaves - a sprig
• Asafoetida - pinch

Method

         (for kids)

1.         Heat oil, add tadka items (mustard seeds,cumin,green chilies,curry       leaves,channa data,urad dal 
2.        Add tomatoes, red bell pepper, coriander leaves cover with lid
3.        Blend everything in vitamin and serve with dosa and idly 

     (for adults)

  

   1. use 1 bell pepper instead of 2, add dry red chillies blend everything together 

2. add tadka again this time with mustard and cumin seeds.