Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).

2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.

Wash and cut green chilly (1) and keep it aside.

Wash and cut coriander leaves, curry leaves.

Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.

Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 

Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.

Time : 5 Minutes 

Serves : 2 to 3

Hot and Spicy Capsicum Curry.

Hot and Spicy Capsicum Curry can be eaten with rice, roti , chapaatis and bread toast also.

Things Needed :
Capsicum : 2 to 3
Coriander Seeds : 1 Tea spoon
Fresh coconut : 1 Table spoon.
Red chillies : 4 to 6
Sesseme Seeds : 2 Tea spoons
Ground Nuts : Roasted : 2 Table spoon.
Tamarind pulp : 2 Table spoon
Jagary : 1 Table spoon ( grated)
Salt: to taste
Oil : 1 Table spoon
Water : 1/2 cup
Curry Leaves : 8 to 10 leaves.
Mustard Seeds 1/2 tea spoon.
Ingh or Asfatodia: a pinch

Method :
Cut capsicum in to small pieces. Take a pan and put oil and heat. Put mustard and let it spurt add curry leaves and cut capsicum. Fry until capsicum becomes soft. Add ingh and water and cook for 2 minutes.
Roast coriander seeds , sesseme seeds and red chillies 2 to 4 curry leaves and grind with coconut , roasted ground nuts tamarind pulp. Add this mixture to cooked capsicum. Add salt and jaggary. Mix well and cook for 2 minutes. Capsicum curry is ready to serve.

Note : Roast coriander , sesseme seeds red chillies and ground nuts on the slow fire. Can add little more jaggary to get sweet taste.

2 servings.