Cabbage - Tomato Dal

Cabbage - Tomato Dal is a gravy dish. Dal is nice to have with almost all the main dishes. This is an easy and simple dish and all age group of people can njoy having this cabbage - tomato dal.

I have used tomatoes, cabbage and Moong dal.
Let us see some benefits of having " Garam Masala in our diet ".
Garam Masala is mixed spice powder. Coriander seeds, cumin seeds, cardamom, clove, fenugreek seeds, cinnamon, pepper pods, nutmeg and other spices are roasted slowly and then ground together to prepare home made garam masala powder.
Garam Masala helps to fight disease and build immunity. It helps to relieve pain and inflammation.
It slow down the aging process. It helps to lose weight. Garam Masala helps the food to digest easily and keep our body warm. It helps to lower the blood sugar level and detoxify the body. They also hep the bad breath away.
Let us see the recipe Now :
No Onion or No Garlic is used in this "Cabbage - Tomato Dal".

Ingredients :

Moong dal/Toor dal  : 1/2 Cup
Cabbage : 2 Cups
Green chilly : 2 to 3
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Teaspoon
Salt : As required
Oil : 1 Teaspoon
Ghee : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Dry ginger powder : 1/4 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A little
Coriander leaves : 1 Tablespoon

Method 

1. Wash and cut cabbage into small pieces. Wash and remove the seeds and cut tomatoes.
2. Wash and cut green chilly.

3. Wash and cook moong/toor dal in a pressure cooker and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly.
6. Add cut cabbage and fry it for a minute. Now add cut tomatoes and mix it well.

7. Add turmeric powder and a glass of water. Let the cabbage and tomato cook nicely till soft.

8. Add cooked moong dal and mix it well. Add salt and let it boil for a minute.

9. Add garam masala and rasam powder and mix it well and water if required.

10. Let it cook for 3 to 4 minutes.

11.Shift the curry to a serving dish. Add ghee and coriander leaves.
12. Serve it with the main dish you have prepared.

Note :

Pressure cooking the dal mixes well with cabbage and tomatoes. Adding any spice of your choice is optional. Adding more/less spice and oil is optional. Adding ghee is optional. Adding onions and garlic to the curry is optional.
Time : 25 Minutes
Serves : 3 to 4.

Simple Jolada Rotti (Jowar/Sorghum Roti)

Jola/Sorghum/Jowar/Millet Millet is one of the healthy grain and has no gluten in it.
Jola Rotti is very very easy dish and you can have them for breakfast/lunch/dinner.

This is a simple, healthy and an easy dish. I have used Jola/Jowar Millet and water. You can also use milk or curd if you want to add some proteins and calcium to the rotti. It goes well with thick curry/pickle /any type of chutney/ dips or chutney powder and curd.
Let us see some benefits of eating Jowar/Jola in our diet.
Jola/Jowar/Sorghum is free from gluten. The people who are allergic to gluten can enjoy eating this grain. Sorghum is a powerhouse of nutrients. They are rich in vitamins,. They are loaded with magnesium, iron, copper, calcium, phosphorous and potassium. You feel full for a longer time since it digested slowly. It is full of anti oxidants. It helps to boost the immunity, rich in fiber and regulates the calcium level in our body. Jola/Jowar helps to control diabetes, improves the digestive health. It helps to build strong bones and helps in production of red blood cells.
It is an easy, simple and healthy Roti. No spices, no onion or garlic added in this Rotti. It is good for breakfast or dinner. 
Let us see the recipe Now :

Things Needed :

Jola/Jowar/Sorghum flour : 2 Cups
Coconut gratings : 2 Tablespoons (Optional - Copra)
Salt : As Required
Water : 2 Cups.(Or little more)
Oil : 2 Tablespoons

Method :

1. Put Jola/Jowar flour in a big bowl.
2. Add coconut gratings and salt.
3. Add water and mix it well. The consistency should be little thicker than Idli dough.

4. Keep a pan on the fire and heat. Sprunkle little oil on the top and spread it around the pan.
5. Take a handful of dough and spread it around the pan with your fingers.

6. Put a spoon of oil, cover and cook for a minute on medium flame.
7. Take out the lid, put half spoon of oil and turn the other side and cook for 20 to 30 seconds.

8. Roti is ready to serve. Serve with ghee/butter on the top of hot rotti and the side dish.

9. I had it with chutney powder and jaggery.
10. Repeat the same and prepare remain rottis.

Note :

Do not add so much water while preparing the dough. The dough should be loose and not watery.
Using your fingers to spread the dough helps you to spread the rotti dough easily. Wet your hand with little normal water and spread the dough. Keep the flame very low while putting the dough and spreading it around the pan. You can add cut onions and any vegetables to the dough. (I did not use)
Plain rotti is healthy and you can enjoy with any curry or chutney. Use of coconut is optional. I have used kobbari/dry coconut/Copra. (Added 2 tablespoons).
Time : 20 Minutes
Serves : 3 to 4. (According to the size).