Yellow Arhar Dal, Cabbage Subzi, Roti & Salad

Arhar Dal:
Take 1½ cups of arhar dal (this is the dal used to make sambar), wash nicely and once it is cleaned, put the dal directly in the cooker, add water so that the level is approx. ¾” above the level of dal. Add a pinch of salt, little turmeric powder (½ tsp) and a slpit green chilli and then pressure cook the same – On a futura cooker: one long whistle, and then shifted to low flame for 5 mts before switching off.
Take a frying pan, add a little ghee (½ tsp), some jeera and once it splutters, add finely chopped onions ( big size onion – 1 no.) and sauté till the onions turn brown. Add 2 medium sized tomatoes, salt to taste, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tsp garam masala and sauté this paste till the raw smell disappears and then add the cooked dal along with the water to this mixture. Keep the gas on medium flame throughout. Add water if necessary & salt to taste or compensate. Switch off when the whole mixture reaches a boil. Garnish with coriander leaves.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal – 8/10

Cabbage Subzi:
This recipe is originally made with green peas, but as we were too lazy to go buy some, we tried out our own modified version.
Take a small sized cabbage, and chop it finely. After washing it really well, place it in the strainer to drain the water. Take a little oil in a non stick frying pan – approx. 1 tsp, add jeera and let it splutter, then add salt to taste, ½ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp pepper and a pinch of amchur powder for that tangy taste. The entire process is on low flame. Then add the cabbage and mix nicely. Shut the pan and let it cook on low flame for about 10-15 mts.
- Level of difficulty: Easy
- Serves 2
- Self Appraisal – 7/10
- Suggestions for improvement: Buy those green peas.

Total Preparation time: 2 hours
Clearing up time: ½ an hour