Dry moong mogar (faraka mogar)

 Dals (Lentils/legumes) are good source of protien for vegetarians.The kind of dal eaten in a particular region is the one which is grown there in plenty. In Marwar area moong dal is grown in plenty and that is why most of the popular dishes are made of moong dal like papad,vadi etc.Even halwa is also made frim moong dal.The recipe for that is in mithai section.
This particular dish is dry moong dal as it does not have any gravy

Ingredients

1 cup yellow Moong dal (boiled)

2 table spoon oil

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

2 teaspoon red chilli powder

1 teaspoon of jeera and fennel seeds each

pinch of hing powder

salt to taste
In the boiled moong dal add turmeric,coriander powder,chilli powder .
In a pan put oil and heat add hing,jeea,fennel seeds and add moong dal.Stir and let it cook for 3 to 4 minutes so that all spices incorporate with dal.

Now transfer to a serving bowl and garnish with finely chopprd mint and green coriander leaves.

Tips

Moong dal should not be boiled too much otherwise the dish will turn into a paste.

Potato Mash - My grandson's favorite snack

My 7 year old grandson has made an invaluable contribution to his grandmother's cooking blog: a recipe to his all time favorite snack or breakfast food, that he can make all by himself!

Ingredients required

2 potatoes
salt to taste
4 table spoons tomato sauce    
1/4 cup whole milk
1 teaspoon butter
Wash and then microwave potatoes for 3 minutes.
Take them out and run under cool water, then peel. Mash them with a masher.
Add milk and then mix with potatoes. Add butter. Sprinkle salt and then pour tomato sauce. Serve it hot/warm and if you like then you can sprinkle black pepper powder.

Matar Paneer

Ingredients
Paneer          250 gms
Green Peas   250 gms (shelled)
Yogurt           125 gms
Spices:
1  teaspoon red chilli powder
1 teaspoon coriander powder
1/4  teaspoon turmeric powder
1 1/2 teaspoon salt
A pinch of hing powder
3 tablespoon Ghee (clarified butter)
For making thick gravy
2 tomatoes
10 pieces of cashew
Thaw the paneer after taking out of freezer for 30 minutes.Now cut into 1/2 " cubes and keep aside.
yogurt gravy
Put the pan on heat and pour ghee in it .When it is hot then add hing powder +all the spices and then add yogurt.Stir well till yogurt gets fried with spices and then add two cups of warm water in it.Let it simmer for 3 to 4 minutes.
Gravy with tomato and yogurt
Cut two tomatoes in small pieces.
Make paste of 10 cashews in a mortar pestel.
Put the pan on heat and pour ghee in it. When it is hot then add hing powder +all the spices and tomato pieces then add yogurt. Stir well till all the ingredients  gets fried with spices. Now add cashew paste and stir. Add two cups of hot water and let it boil.
Now add paneer cubes and peas to it. After 5 minutes when peas and paneer absorbs the spices then switch off the flame or heat.
Pour the sabji in a serving bowl and garnish with finely chopped fresh green coriander leaves. Serve it with roti or paratha.
Tips etc.:
1. Thawing the paneer is necessary for getting good cubes and not the crumbs.
2. Cashew paste will help in changing the consistency of the gravy and will give a  buttery taste.