Pesarapappu Tomato pappy / Yellow moong dal with tomato

 

Yellow moongdal - 1/2 cup ( soak for 1 hr)

Onion - 1 small sliced long

Green chili - 5 slit

Tomato - 1.5 m chopped

Tamarind - blueberry size 

Salt - as needed

Tempering 

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad Dal - 3/4 tsp

dry red chili - 1 break into pieces

garlic - 4 crushed

curry leaves - 6 chopped

Method:

1. Boil 2.5 cups of water and add moong dal, oil, turmeric and boil nicely

2. Now add green chili and onion and cook till onions are cooked

3. Now add tomato, tamarind salt and cook till tomato are soft

4. Add 1/2 cup water if needed and boil till dal is v soft

5. Now heat oil in small pan, add mustard seeds, cumin seeds, Urad Dal, dry red chili, garlic, curry leaves and fry till garlic is light brown.

6. Now add to dal and check salt.

Moms liver curry

 

Mutton liver/kidney - 2 lbs ( 2 cups)

Onion - 1 medium chopped

Green chili - 4

Curry leaves - 10

Tomato - 1.5 chopped 

Red chili powder - 1.5 tsp

Ginger garlic paste - 1 tbsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Coriander leaves - 1/2 cup

Dry masala - pasta (2 inch) lavanga (4) elachi(4) shahi jeera ( 1 tsp)

Water 1/2 + 1/2 cup

Heat oil in a pan, add dry masala's, now add onion, green chili, curry leaves and fry till onion turns light brown

now add liver/kidney and cook till oil oozes out

Now add red chili powder, turmeric, salt and mix well and cook for 2 mins

Now add 1/2 cup water and cook for 5 mins

Now add tomato and cook till tomato is soft

Now add coriander powder and coriander leaves and 1/2 cup water and close the lid and cook on low flame for 15 mins

Simple Boiled egg tomato curry

 egg curry

Eggs - 7

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green  chili - 3 chopped
Curry leaves - 10 - chopped
Onion - 2 m  chopped
Tomato - 2 small chopped
Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp

Salt - as per taste

Coriander leaves - for garnishing

Water - 1/2 cup

Method:
1. Heat oil in a pan, add Mustard seeds, cumin seeds, green chili, curry leaves fry for 2 mins
2. Now add onion and fry till they are light golden in color and cooked
3. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid
4. After oil oozes out.
5. Add eggs, coriander leaves and water and close the lid n cook for 15 min on low flame.