Carrot Peas Biryani:

This is a yummy South Indian Biryani variety. Delicious carrot and peas are cooked with spices, mixed with rice
and pressure cooked. I tried this special dish for a evening party. Now, it has become one of our favorite biryani.
This goes very well with spicy gravy or raitha. This Biryani is not only healthy n tasty, also very and easy to
prepare.
Here is the easy to follow healthy Peas Carrot Biryani recipe…

Ingredients:

• Biryani rice - 2 cups

• Carrot - 100 g
• Peas - ½ cup
• Onion -3
• Green chilly -4
• Ginger garlic paste - 1 tbsp
• Garam masala pwd - 1 tsp
• Cardamom -2
• Cloves -2
• Bay leaf -1
• Marathi moggu -1
• Cinnamon -1
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Cashew -6
• Mint leaves, coriander leaves - 2 cup
• Salt to taste

Method:

1. Wash & soak biryani rice for 10 mins.

2. Chop carrot to small pieces and keep peas ready.
3. Heat 1 tbsp butter or ghee in a fry pan.
4. Add bay leaf, cardamom, cloves, cinnamon.
5. Wait to crackle.
6. Add chopped onion, sauté to transculent.
7. Add ginger garlic paste, green chilly and fry well.
8. Allow to cool, grind it to coarse paste.
9. Add 2 tbsp oil, add Marathi moggu spice, above paste, garam masala pwd and sauté for few mins.
10. Now add chopped carrot , peas and fry well, so that it absorbs all the spices to it.
11. Add strained rice, mint leaves, coriander leaves and fry for 5 mins.
12. Add water, salt and pressure cook it.
13. Remove from flame. Wait till pressure goes off.
14. Open the lid and mix gently.
15. Garnish with ghee fried golden cashew, chopped mint and coriander leaves.
16. Serve hot with spicy gravy and raitha.
 Chana Masala:

Here is the recipe for the delicious Chana Masala from my Mom’s kitchen. This is a really easy to make Indian
Curry. Channa is a good source of protein , zinc, folate, vitamin E, potassium , dietary fibre & iron. Filled with
soluble fibre, which helps in lowering cholesterol and helps stabilizing blood sugar.

In this recipe healthy chickpeas are cooked and added to freshly ground spices, onion and tomato. This tangy
and pleasantly spicy curry makes a perfect side dish for chapatis, rotis, parantha or main course.

Here is the most popular and spicy recipe …:)

Ingredients:

• Kabuli chana / chick peas - 1 cup

• Onion -3
• Tomato -2
• Green chilly - 1 or 2
• Butter - 2 tbsp
• Cumin seed - ½ tsp
• Bay leaves - handful
• Ginger - small piece
• Garlic - 5 pods
• Coriander pwd - ½ tbsp
• Turmeric pwd - a pinch
• Chilli pwd - ½ tbsp
• Garam masala pwd - ½ tbsp
• Chana masala pwd - ½ tbsp
• Fresh coriander leaves - handful

Method:

1. Soak chick peas overnight in water.

2. Pressure cook until it is tender.
3. Chop onion , tomato, green chilli and grind it to paste along with ginger garlic.
4. Heat some butter in frying pan.
5. Add cumin seeds and allow to splutter.
6. Add bay leaves and sauté.
7. Now add the paste and fry on medium until it turns golden brown.
8. Once the oil separates, add coriander pwd and fry for some time.
9. Add turmeric pwd, chilli pwd and salt to taste.
10. Add garam masala and chana masala and again fry for some time.
11. Mix well and add little water to make thick gravy.
12. Add the cooked chana and stir well.
13. Simmer the gravy for 4 to 6 mins.
14. Garnish with coriander, mint leaves and onion rings.
15. Yummy, tasty chana masala ready to enjoy…
 Thalapakattu Biryani:

Thalapakattu Biryani is a popular rice dish in India. This is famous for its spicy taste, rich aroma and strong
flavor. You’ll never forget the taste, once you’ve enjoyed this biryani. Here, I’m very happy to share this recipe
with you…

Ingredients:

• Chicken - ½ kg
• Biryani rice - ½ kg
• Onion -5
• Tomato -4
• Green chilly -7
• Red chilly pwd - 1 tsp
• Cardomom, cloves -6
• Cinnamon -2
• Cashew -6
• Ginger - a small piece
• Garlic - 10
• Curd - small cup
• Garam masala - 1 tbsp
• Thick coconut milk - ½ cup
• Lemon -1
• Oil - 100 g
• Ghee - 2 tbsp
• Coriander and mint leaves
• Salt to taste

Method:

1. Boil biryani rice and spread in separate bowl.

2. Chop onion, tomato to fine pieces.
3. Slit green chilli, grate ginger garlic.
4. Take 2 cups of thick coconut milk and keep aside ready.
5. Heat 2 tbsp ghee, fry cashew to golden, keep aside.
6. Add cardomom, cloves, cinnamon and allow to splutter.
7. Add onion pieces, roast to golden brown.
8. Take half of the onion from this and keep aside ( can be used at the last)
9. Add ginger and garlic sauté well, add curd, tomato, salt and green chilly.
10. Add garam masala pwd, red chilly pwd, chicken pieces and fry in medium flame for 5 mins.
11. Add coconut milk and allow chicken to cook covered.
12. Once the gravy thickens, add fresh lemon juice, combine well.
13. Add chopped coriander and mint leaves. Toss it well.
14. Add this chicken curry masala to the white rice and mix gently.
15. Add fried cashew, roasted onion, mix them, keep it closed for 10 mins.
16. Serve hot with onion raita.
 Brinji Rice:
Brinji Rice is a special variety rice dish that can be seen in all special occasions in India. The leaves of Bay tree
are called Brinji in Tamil, ( Tejpatta in Hindi ) . As this rice dish, uses bay leaf as the main flavoring spice, it is
popularly called Brinji Rice. This is very tasty flavorful rice, and serves as an excellent lunch box menu. It is
prepared in a rice cooker with fried onions, brinji leaf, ginger garlic paste, mint leaves, coconut milk and ghee
roasted basmati rice.

Hope you enjoy this popular South Indian recipe…!

Ingredients:

• Basmati rice - 2 cups

• Ghee - 2 tbsp
• Oil - 2 tbsp
• Onion -3
• Green chilly - 3 or 4
• Ginger garlic paste - 1 tbsp
• Cinnamon -2
• Cloves -3
• Brinji leaf / bay / basil - 2
• Anise - 2 petal
• Cardamom -2
• Fennel seeds - ½ tsp
• Mint leaves - handful
• Thick coconut milk - small cup
• Cashew - 4 to 5
• Fresh coriander leaves
• Salt to taste

Method:

1. Wash rice thoroughly and soak for 10 mins.

2. Drain the water completely.
3. Heat 2 tbsp of ghee in a frying pan.
4. Fry cinnamon, cloves, brinji leaves, cardamom, anise and fennel seeds.
5. Take them aside.
6. Now, fry the rice in low heat and empty the contents into a pressure cooker.
7. Add 2 tbsp of oil and heat it.
8. Add chopped onion and fry to golden.
9. Add ginger garlic paste, slit green chillies, salt, mint leaves and sauté well.
10. Once done, add thick coconut milk and combine.
11. Taste and adjust salt and seasonings.
12. Transfer the contents to pressure cooker.
13. Add the required quantity of water and cook the rice.
14. Remove from heat and wait till pressure goes off.
15. Fluff the rice gently.
16. Garnish with ghee roasted golden cashews and freshly chopped coriander leaves.
17. Serve with onion raita and pappad.
18. Delicious and tasty brinji rice ready to give a taste…:)
 Paneer Pulao

Ingredients
1 cup Basmati Rice (washed)
200 gms paneer (cubed & fried)
1/2 cup milk
1 onion finely chopped
1" piece ginger (grated)
2 cloves of garlic (minced)
a bunch of coriander leaves & mint leaves finely chopped
1 tbsp ghee
1/2 onion (thinly sliced & fried) to garnish

Method
Heat ghee in a pressure cooker. Saute minced galic & ginger. Then add the chopped onions & saute. When the
onions turn transparent, add chopped coriander & mint leaves.
Add washed rice,milk ,1 1/2 cups of water & salt to taste.
Pressure cook till you hear 2 whistles.
Turn off heat & wait till steam is released to open cooker.
Add the fried paneer cubes & stir.
Garnish with fried onions.
Serve hot with raita.
 Paneer Bhurji
Nutritional Value: Paneer/Cottage Cheese

Ingredients
200 gms paneer (crumbled/grated)
2 tomatoes
1 big onion( finely chopped )
3-4 green chillies
1" piece ginger
1 tsp garam masala powder
1 tsp ground pepper
1 tsp cumin seeds (seeragam)
1 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste
2 tsp oil
coriander leaves to garnish

Method
Grind together ginger,green chillies,garam masala, pepper, cumin seeds & red chilli powder to a fine paste &
set aside.
Finely puree tomato & set aside.
Heat 2 tsp oil in a pan & saute finely chopped onions till golden brown.

Add the ground paste & saute for 5 mins. Add turmeric powder & tomato puree & cook till the oil separates from
the masala.

Add 1/4 cup water & crumbled paneer & cook on simmer for 5 mins. Add salt to taste.

Garnish with coriander leaves.

 Paneer Tikka Masala

For Marination:

Ingredients:

• 3/4 lb Paneer (12oz)

• 2tbsp plain Yogurt(curd with 0% fat)
• 1tbsp grated Ginger
• 1 1/2tsp Coriander Powder
• 1tsp Chilli powder
• Salt
• 1tbsp Oil

How to:

• In a bowl, mix together the paneer with yogurt, ginger, coriander powder, chilli powder and salt.Let it
marinate for an hour in the refrigerator.
 • Heat a skillet with oil coated evenly and fry the marinated paneer for a min on each side or until brown.

• Transfer'em to a plate and keep it aside.

For gravy:

Ingredients:

6 Roma Tomatoes
3 green chilli
2tsp Coriander powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
1/4tsp Sugar
1/2tsp Paprika (aktta molaka thool)
1/2tsp Cumin seeds (Seerkam)
Pinch Asafoetida (Perungayam )
2 Bay leaves

1 1/2tbsp plain Yogurt

1tbsp Oil
Salt

How to:

• Puree the tomatoes and green chilli together and keep aside.

• Heat oil in the same skillet, add cumin seeds, when it splutters, add asafoetida and bay leaves.
• Now pour the tomato-green chilli puree and cook until raw smell disappears.

• Then add coriander powder, paprika (gives nice color & flavor), turmeric powder, sugar and required
salt and cook for 3-4 mins.
• when the masala is all cooked, add yogurt, stir well and cook until the gravy thickens.

• When you get the desired consistency, add the fried paneer pieces, mix well and cook in a medium-low
flame for couple of mins.
• Now add the garam masala powder and cook for another min.
• Check salt for taste, switch off and garnish with cilantro(Kothamalli).
• Serve hot with chapathi or naan or pulao.

Spicy Carrot rice

Ingredients:

3/4 cup Basmati Rice

3/4 cup grated Carrot
1/2 Yellow onion (chopped)
2 green Chilli (slit)
4-5 Curry leaves
1/4tsp Turmeric powder
1/2tsp Chilli powder
1/4tsp Garam masala powder
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1 Bay leaf
Salt
Oil

How to:

• Cook the basmati rice and keep aside.

• Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds and bay
leaf.

• Then add the onions and green chilli along with salt and cook until tender.
•
• Add the grated carrot and curry leaves and saute for 4-5 mins.
• Now add the turmeric powder, chilli powder and garam masala powder along with
required salt and cook for 2 mins.

• Reduce the flame and gently toss the cooked rice with the mixture.

• With lid closed, cook for another min.

• Switch off and garnish with cilantro.
• Serve warm with potato chips.
 Gobi Mattar Masala

Ingredients:

1 medium Cauliflower (florets separated)

1 Yellow onion (finely chopped)
1 cup green peas (thawed)
2 1/2 Roma tomatoes (chopped)
1tbsp ginger-garlic paste
1/4tsp Turmeric powder
2tsp Chilli powder
1tbsp Coriander powder
3/4tsp Garam masala powder
1tsp Cumin seeds(seeragam)
2 cups water
Salt
2tbsp Oil

How to:

• In a skillet, heat oil and add cumin seeds, when it splutters, add onions along with salt and
saute until tender.

• Add ginger-garlic paste and cook until raw smell disappears, followed by turmeric powder.

• Then add coriander powder, chilli powder and saute for a couple of mins.

• Now, add tomatoes and cook in a reduced flame with lid closed, until its completely mashed.
(Stir once or twice to check if the masala is not burnt.)
 • Pour the water with required salt and cook in a medium flame for a min.

• Then add the cauliflower florets and peas, mix well and cook with lid closed.

• Cook until they are tender and not mushy. Add the garam masala powder and simmer for
another min. Also check salt for taste.

• Switch off and garnish with cilantro.

Serve hot with steamed rice/chapathi/poori/naan, you name it.

 Bisibelabath: ( Hot n Tasty Sambar rice )

Ingredients:
• Rice - 1 cup
• Toor dal - ½ cup
• Carrot -1
• Beans - 10
• Drumstick -1
• Potato -1
• Peas - ¼ cup
• Mango chopped - 2 tbsp
• Onion -2
• Tomato -1
• Ghee - 1 tbsp
• Tamarind paste - 1 tbsp
• Fresh coriander leaves
• Salt to taste

To Grind:
Heat a dry pan & roast the following ingredients. Allow to cool and grind to powder.
• Red chilly -4
• Coriander - 1 tbsp
• Pepper -8
• Fenugreek seeds - 1 tsp
• Cumin - 1 tsp
• Bengal gram dal - 1 tsp
• Coconut flowers - 1 tbsp
• Sesame seeds - 1 tbsp

To Season:
• Oil - 1 tsp
• Curry leaves - 4 or 5
• Fenugreek seeds - ¼ tsp
• Mustard - ¼ tsp
• Cumin - ½ tsp
• Red chilly - 1 or 2
Method:
1. Wash rice and toor dal and soak in water for 10 mins.
2. Add water & pressure cook, till it is overcooked.
3. Heat oil in pan.
4. Season with curry leaves, fenugreek seeds, mustard, cumin, red chilly.
5. Add chopped onion and fry to transculent.
6. Add chopped veg and toss well.
7. Add tamarind paste , salt and allow to cook for 3 to 4 mins.
8. Now add smashed rice & dal, combine well.
9. Mix spice masala pwd in little water.
10. Add to rice and mix.
11. Keep the flame in low & allow to cook.
12. Turn off the flame, add a tbsp of ghee.
13. Stir well.
14. Serve hot with finely chopped fresh coriander leaves & golden fried cashew garnishing.
15. Tasty Bisibela bath rice ready!
16. Its best served with Raitha and roasted pappad.
 Coconut Rice

Ingredients:
• Raw rice - 1 cup
• Coconut pieces - 2 cups
• Ghee - 2 tbsp
• Cashew - 5 to 6
• Gingely oil - 1 tsp
• Mustard - ¼ tsp
• Split urad dal - ½ tsp
• Gram dal - 1 tsp
• Cumin seeds - ½ tsp
• Asafetida (perungayam) - a pinch
• Red chilly - 2 or 3
• Salt to taste
• Curry and coriander leaves

Method:
1. Wash and soak raw rice for 10 mins.
2. Pressure cook it and allow to cool.
3. Add a tsp of gingely oil and spread in a bowl.
4. Heat 2 tbsp of ghee in a fry pan.
5. Add coconut flowers and sauté in low flame.
6. Take it aside.
7. Roast cashew nuts to golden and take aside.
8. Fry mustard, split urad dal, gram dal, cumin seeds, curry leaves, asafetida and red chilly.
9. Now mix, rice, coconut flowers, seasonings, cashew and salt.
10. Combine gently.
11. Serve hot with coriander leaves garnishing.
12. Delicious and healthy coconut rice ready to taste.
 Sesame rice ingredients: (yellu Sadham)
1. Rice – 1 cup
2. Seasame seeds(yellu) - ¼ cup
3. Mustard seeds(kadugu) – ½ tsp
4. Urad dal (ulundhu parupu) – ½ tsp
5. Channa dal (Kadalai Parrupu)– ½ tsp
6. Red chillies – 4
7. Coriander seeds – 1 tsp
8. Curry leaves – 8
9. Ghee - 2 tsp
10. Salt – to taste

Preparation:
First dry roast the sesame seeds, red chillies and coriander seeds and powder it.

Now take a pan and heat with ghee.

Then add mustard seeds, urad dal and channa dal.

When they colour change to golden brown add curry leaves and turmeric powder.

Sauté for a min.

Then add the powder and mix well.

Finally add the cooked rice and salt. Mix gently until coat the rice well.

Gingilli rice is ready.

Serve with papad or chips

 Mushroom fried rice ingredients:
1. Basmathi rice – 1 cup (cooked)
2. Button mushrooms - 1 pack
3. Spring onion – 1 bunch
4. Carrot – 1
5. Beans – 10
6. Green peas – ¼ cup (cooked)
7. Chilli sauce – 1 tsp
8. Soya sauce - 1tsp
9. Ghee/butter – 2 tbsp
10. Cloves – 2 (
11. Cardamom (yelakkai)– 1
12. Cinnamon – 1 inch stick (pattai stick)
13. Salt – to taste

Fried rice preparation:

Peel and finely chop the carrots, beans and slice the
button mushrooms.
Dry roast cinnamon, cardamom, cloves and powder it.
Take a pan and heat with ghee or butter.
Add chopped carrot, beans ans mushrooms.
Sauté till the vegetables become tender.
Then add cooked peas and salt.
Combine well and sauté for a min.
Add chilli sauce, soya sauce and ground powder and combine well and sauté for few seconds.
Now add the cooked baasmathi rice and combine gently.
Finally garnish with chopped spring onions and serve hot with chicken fry or your favourite side dish.
 Mango rice ingredients:
1. Rice – 2 cups (cooked)
2. Raw mango – 2 cups (grated)
3. Red chilli – 3 (broken into half)
4. Green chillies – 2 (finely chopped)
5. Urad dal – 1 tsp
6. Channa dal – 1 tsp
7. Cashew nuts – 10
8. Curry leaves – few
9. Oil – 1 tbsp
10. Salt – to taste

Preparation:
Take a pan and heat with 2 tsp oil.
Add urad dal, channa dal and cashew nuts.
Fry till they become golden brown colour.
Remove from the heat and keep it aside.
Add the remaining oil in the same pan and heat.
Add curry leaves, green chillies and red chillies.
Sauté for few seconds.
Then add the grated mango and sauté for few mins or
the mango become tender.
Remove from heat.
Now mix with cooked rice and roasted nuts.
Mix gently.
Serve with chips or papad.
Mango Dal or Mamidikaya pappu ingredients:
1. Mango - 1 (cut into 1 inch cubes)
2. Toor dal - 1 cup
3. Onion - 1 chopped
4. Chilli powder - 1 tsp or to taste
5. Turmeric powder - ¼ tsp
6. Salt - to taste

Popu or thiragamatha ingredients:

1. Mustard seeds - ¼ tsp
2. Cumin seeds - ¼ tsp
3. Fenugreek or methi seeds - 10
4. Curry leaves - few
5. Onion(small size) - ½ finely chopped
6. Asafoetida - a pinch
7. Oil - 4 tsp

Mamidikaya Pappu Recipe or preparation:

Clean and wash the dal.
Now add mango pieces, toor dal, onions, chilli powder and turmeric powder in a cooking vessel and cook till the
dal becomes tender. (If you want you can do this in a pressure
cooker also. 2 to 3 whistles are enough)
Switch off the stove.
Allow it to cool for 10 mins.
Then mash the cooked items and keep aside
Now take a separate pan and heat with 4 tsp of oil.
Add mustard seeds.
When they start to crackle add cumin seeds, curry leaves, chopped onions
and asafoetida.
Saute till they turn into golden brown colour.
Then adds the cooked and mashed dal and adjusts the salt. Serve with plain
white rice or roti.
Coriander rice ingredients:

1. Rice - 2 cups (cooked)

2. Coriander - 1 bunch
3. Green chillies - 7
4. Cashew nuts - 5
5. Urad dal - 1 tsp
6. Bengal gram dal - 1 tsp (kadalai paruppu)
7. Oil - 3 tsp
8. Salt - to taste

Coriander rice preparation:

Clean and wash the coriander leaves. Next grind the coriander leaves and green chillies in a mixer grinder.

Now take a pan and heat with 3 tsp of oil. Then add urad dal, channa dal and cashew nuts.

Fry till they change into golden brown colour.

Then add the coriander paste. Sauté until the raw smell disappears.

Now remove from the stove and mix with cooked rice. Mix gently.

Serve with potato chips or papad.

 Gutti vankaya ingredients:
1.Brinjal – 7 (medium size)
2.Tamarind – small lemon size
3.. Red chilli powder – 2 tsp
4.4. Turmeric powder – ¼ tsp
5.5. Mustard seeds – ½ tsp
6.6. Curry leaves – 10
7.7. Salt – to taste
8.8. Oil – 5 tbsp

Paste ingredients:
1. Onion – 1
2. Ginger – 1 inch piece
3. Garlic flakes – 3
4. Cinnamon – 1 inch stick
5. Cloves – 2
6. Cumin seeds – 1 tsp
7. Channa dal – 1 tbsp
8. Red chillies – 4
9. Coriander seeds – 3 tsp
10. Dry coconut – small piece

Stuffed Brinjal Preparation:

• Dry roast the channa dal, dry coconut, coriander seeds and red chillies.
• Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds
• Now take the washed brinjals and slit into + shape.
• Stuff them with the paste
• Keep the remaining paste for the gravy.
• Now take a pan and heat with oil.
• Add mustard seeds.
• When they start to crackle add curry leaves.
• Sauté for few seconds.
• Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.
• Combine gently.
• Now add 1 cup of water.
• Let it cook for few mins.
• Then add the stuffed brinjals one by one.
• Once again combine gently.
• Cover with a lid and cook for 10 mins in a low flame
• Finally garnish with coriander leaves and remove from the
stove
• stuffed brinjal curry is ready to eat.
• Serve with plain white rice, roti or paratha.
 Potato corn kurma ingredients:
1. Potatoes - 2 (big size)
2. Corn - ½ cup
3. Onion - 2 (finely chopped)
4. Tomato -1
5. Sugar - ¼ tsp
6. Turmeric powder - ¼ tsp
7. Red chilli powder - 1 tsp
8. Garam masala - 1 tsp
9. Cashewnuts -10
10. Green chillies – 3
11. Coconut milk - ¼ cup
12. Curd - 100 ml
13. Oil - 2 tbsp
14. Mustard seeds - ½ tsp
15. Salt - to taste
16. Coriander leaves - for garnishing

Potato corn korma preparation:

• First make a paste with green chillies, tomato, cashews and curd and keep it aside.
• Then peel and cut the potatoes into 1 inch cubes.
• Now take a pan and heat 2 tbsp oil.
• Add mustard seeds and chopped onions.
• Sauté until onion colour changes to light brown colour.
• Now add sugar, turmeric powder, red chilli powder and sauté for
few mins.
• Now add the ground paste and sauté until the raw smell
disappears.
• Then add potatoes and corn.
• Combine well and add ¼ cup coconut milk and ¼ cup water.
• Cover with a lid and cook until potato is soft.
• Finally add garam masala and combine well.
• Turn off the stove. Finally garnish with coriander leaves. Potato
corn kurma is ready to eat., Serve with white rice, roti or paratha.
 Tomato pappu or Tomato dal ingredients:
1. Toor dal -1/2 cup
2. Tomato - 2 finely chopped
3. Onion - 1 chopped
4. Green chillies - 5
5. Chilli powder - ¼ tsp
6. Turmeric powder - ¼ tsp
7. Mustard seeds - ¼ tsp
8. Methi seeds – 10
9. Cumin seeds - ¼ tsp
10. Curry leaves – few
11. Asafoetida - a pinch
12. Salt - to taste
13. Tamarind - half lemon size

Tomato pappu preparation:

First clean and wash the dal.
Now take a vessel and heat with toor dal and 3 cups of water.
Then add chopped onions, tomatoes, green chillies, chilli powder, turmeric powder and tamarind.
Cook until the dal becomes tender
Then switch off the stove.
Now take a separate pan and heat with 1 tsp of oil
Add mustard seeds, cumin seeds, curry leaves and asafetida
Fry for few seconds.
Now add the cooked dal and adjust the salt.
Tomato pappu is ready.
Serve with plain white rice.