Cabbage Moong Dal Kootu, Beans Carrot Paruppu Usili ~ Weekend Cooking

When the Saturday is off, I am so tempted to attempt at making a thali. Of course nothing turns out with an authentic thali in mind. I just manage to mix and match 3 - 4 dishes and set up a thali. I am more interested in this setup as well. I started with a particular dish in mind and just proceeded with making other dishes that came to mind. 

I had wanted to make Ulaval Charu or Horsegram Rasam as it's called in Telugu. Then I had to make Pepper Cumin Rasam for Kids. So I thought I might as well make the lunch a bit more healthy with some dals and vegetables included. Hence came into picture the Cabbage Moong Dal Kootu and Beans Carrot Paruppu Usili.

Added with two sweets that Amma made, it was more than a filling and heavy lunch.

The weekend was very hectic, with couple more dishes planned, I was on my toes through the day. However with first assessment starting for the boys, I had to check out their studies as well. It was tough overseeing what all they have to study. They are going to have the test till end of this week.

Weather has been pretty good off late, with frequent showers coming our way. The cool breeze makes the day very bearable. And the unexpected rains makes it fantastic.

Now off to ramble off the recipes!

 Ulaval Charu

Cabbage Moong Dal Kootu

Ingredients Needed

Cabbage - 1cup
Split Yellow Moong Dal - 3/4 cup
Channa dal -1 tsbp

Ground paste
Coconut - 2 tbsp
Green chilies - 2 long
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric powder

Oil - 1 tsp
Curry leaves
Mustard Seeds

Wash and chop the cabbage, pressure cook with moong dal, channa dal, till done.

Grind the coconut, cumin seeds and green chilies.Once the pressure falls, remove the lid, add the paste and pressure cook again.

Once the pressure falls off, make sure there is no excess water. temper with mustard, curry leaves.

Beans Carrot Paruppu Usili

Ingredients Needed:

Beans, chopped - 1 cup
Carrot - 1 cup
Yellow Moong Dal - 1/2 cup
Grated Coconut - 1 tbsp
Salt to taste
Red chili powder - 1/2 tsp
Curry leaves
Oil - 1 tsp
Mustard Seeds

Chop and pressure cook the vegetables. soak and coarsely grind the yellow moong dal.

Heat a non stick pan with oil, add curry leaves, mustard. Then add the ground dal. Simmer and cook till it's almost done. Add the cooked vegetables and make sure there is no water left.

When the vegetables turn dry, add salt, red chili powder. Add the grated coconut.

This is for the weekend cooking that joins Vaishali and Champa's

The menu had:

Ulaval Charu,
Cumin Pepper Rasam
Semiya Payasam
Chakkar Pongal

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