Cabbage-Peas Poriyal (Cabbage-Peas Kobbari Kura)

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
Cabbage - 1 medium size (finely chopped)
Grated Coconut - 1 cup
Green chilies - 3
Fresh green peas - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida -a pinch
Curry leaves - 10-15
Salt to taste

Method

• Boil/ steam cook the cabbage with a little salt
• If you chose to boil it, strain the water after boiling and set aside (preserve the stock)
• Take a teaspoon of oil in a pan and heat it. Add mustard seeds, when they begin to splutter add the cumin seeds, asafoetida,curry leaves , green chilies to it.
• Add cabbage, fresh green peas and mix well.
• Cook on low flame for 5-6 minutes till the peas are cooked.
• Switch off the heat ,add the grated coconut mix well, adjust the salt
• Serve with hot rice or with roti.

Note: you can make soup/rasam with the stock 

Palak Chana Dal

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

Spinach/ Palak (chopped) - 2cups
Soaked chana dal (split bengal gram) - 1cup
Turmeric - 1tsp
Cumin seeds - 1tsp
Green chili paste - 1tsp
Ginger-garlic paste - 1tsp
Chopped onions - 3/4 cup
Chilli powder - 1tsp
Garam masala - 1tsp
salt to taste
ghee as per required

Method

• Blanch the  chopped spinach and keep aside.
• Soak the dal for 2 hours, add the salt and turmeric powder, mix well and pressure cook for 2 whistle or till done.
• Heat the ghee in a kadai, add the cumin seeds.
• When the seeds splutter add the green chili paste, ginger-garlic paste and saute for a minute.
• Add the onions, and saute till it turns to golden brown in colour.
• Add the spinach , chilli powder, cooked dal, water as per required, garam masala, salt, mix well and simmer for 5-8 minutes.
• Serve hot with rice/rotis