Rajama(kidney beans)

                         

 





      Ingredients


1 cup rajama

2 medium sized tomatoes( chopped )
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon haldi powder
1 teaspoon salt
A pinch of hing
4 to 5 cloves
1 teaspoon cumin seeds
1 teaspoon grated ginger
Green coriander chopped
2 tab spoon oil





Soak rajma in water for 8 hours.In a pressure cooker cook rajama for 8 to 10 minutes after one whistle.In a pan pour oil and add hing and cloves and cumin seeds.When cloves start spluttering then add  coriander ,chilli and turmeric powder and tomatoes.Stir with a ladle and then add cooked rajama.
Add some water to get the required consistency.Cook for 5 to 8 minutes so as to let rajma absorb the aroma and taste of the gravy.Remove from the burner and garnish with finely chopped fresh coriander leaves.Serve with rice ,roti or paratha.

Mogar (yellow moong dal)with yogurt gravy

Ingredients









1/2 cup mogar
1/2 cup yogurt
2 tab spoon oil
A pinch of hing
1 tab spoon dhania powder
1 tab spoon chilli powder
1/2 tab spoon haldi powder
Salt to taste
Finely chopped ginger,green chilli,coriander leaves to garnish
Clean and wash mogar and pressure cook till 1 whistle.Take out from cooker when pressure is lowered.  Mix dhania,chilli and haldi powder with yogurt.    In a pan pour oil and add hing when it is hot.Pour yogurt mixture in it and stir till it leaves oil at the side of the pan.Now add mogar and 1 cup of water and stir well.Let it cook for 5 minutes till the mogar absorbs the flavor of spices.
remove from heat and garnish with coriander etc

Yellow Moong Dal

Dal is the essential part of vegetarian Indian meal..All types of lentils when cooked with spices with some gravy in it the dish is termed as dal.we have lots of varieties of lentils whch are cooked in Indian kitchens depending upon the regionIt depends mainly upon the crop of that region.In north part of country urad chana and moong are in anundance.Where as in southern part it is the tuvar dal which is cooked mainly as sambhar or rasam.

In marwar moong and chana is grown in abundance.So in most of the houses moong is cooked daily in various forms Moong dal is of two types one is with green skin on it and the other is without skin which is yellow in colour and is called as mogar.
Moong dal is very simple to cook and easy to digest also.This dal tastes great even without seasoning.

Let us cook yellow moong dal today.

Ingredients required

1 cup yellow moong dal
   salt to taste
1/2 teaspoon haldi or turmeric powder
1 teaspoon  coriander powder
1 teaspoon red chilli powder
a pinch of hing
1 teaspoon      finely chopped green dhania leaves 
1 teaspoon      finely chopped green chillies and ginger
1 tablespoon    ghee 
mint fresh or dried leaves
In a pressure cooker pour 2 cups of water and add washed moong dal and salt   .Add all the spices and hing and pour 1 tab spoon of ghee.Stir well ..Put it on the ges and cook it till 2 whistles and then switch off the gas.Open the cooker after the pressure is lowered.Now pour 1 more cup of water stir with a big laddle and pour remainig tab spoon of ghee.Put on the flame till it starts boiling again for 2 minutes.Garnish with dhania ginger ,mint and chillies.Dal is ready to serve.Serve with rice ,roti or paratha.