Brown Chole stir fry-healthy low cal

Soak brown chole or sundal over night.1 Cup
Pressure cook the following day with 3 cups of water.Drain and store the water.This water is rich in vitamins.I use this for rasam.It's tasty and healthy.
For the stir fry:
1/2 cup chopped onion.
curry leaves-4
Mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
Cooking oil-1Tsp
slit gr.chilly-3
dash of lemon juice-1/4 tsp
Heat oil in a pan,add the mustard seeds,cumin seeds,gr chillies and the curry leaves.Fry for 2 mins then add the chopped onions,fry well.Add the chole and fry for further 2 mins.Season with salt,turn off the heat.Garnish with coriander leaves and a dash of lemon juice.Serve hot with rasam &rice

Red gram fry

This preparation is rich in protein and low in calorie count.
You will need

1/2 Cup Red Gram-Soaked over night and pressure cooked with 1 Cup water
1 Cup-chopped onions
1 cup-chopped tomato
Green chillies-1 tsp chopped
chopped coriander-1 Tbsp
Lemon juice - 1tsp
Oil-1 Tbsp -Olive or veg oil
Garlic- chopped - 1tsp
Ginger-Chopped- 1 tsp
Garam masala powder-1/4 tsp
Chilly powder-1/4 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tsp
Salt to taste
Method:-
Heat cooking oil in a non stick skillet.Add the chopped onions,Gr.chillies,saute for a while.Once the onions are slightly golden in color add the chopped tomato and garlic,ginger.When the tomatoes are soft and ooze out water,add the powders ie., turmeric,chilly,coriander powder.Saute further for 2 mins.Then add the cooked gram and saute.Mix well.Saute for 5 mins more then add the chopped coriander leaves,sprinkle garam masala powder.Turn off the heat,then add the lemon juice.Season with salt.Mix well.
Serve hot with rice or chapati.

Healthy low calorie-Palak pappu ( dhal)

For this preparation you will need:
Palak leaves-Washed and chopped- 250 Gms
Toor dhal- 1/2 cup
1&1/2 cup-Water
Turmeric-1/4 Tsp
Chilly powder-1/4 Tsp
Garlic-1 Clove
Cooking oil-2 Tbsp
Chopped onion-1/2 Cup
Mustard seeds-1/4 Tsp
curry leaves-4
chopped green chilly-3
Method:
Separately pressure cook the dhal in 1&1/2 cups of water along with turmeric & chilly powder for 3 whistles.Keep aside.
Heat oil in a non stick skillet,when the oil is hot add the mustard seeds,curry leaves,garlic,green chilly and lastly chopped onion.
Fry well,once the onion is golden brown add the chopped palak leaves and saute for 5 mins,add a pinch of salt.This will help to retain the green color of the palak.Once the palak is cooked add the cooked dhal and mix well.Cook on a low heat for 5 mins.Check for salt.Done.
Serve hot with rice and pickle.

Sambhar

Ingredients:-
Any Sambhar powder-3 Tbsp
Toor dal-1/2 cup
Moong dal 1/4 cup
Channa dhal-1/8 cup
Pressure cook the above in 3 cups of water with a pinch of turmeric and 1/4 Tsp cooking oil for 4 whistles.When the dhals are cooked mash the dals with the help of a broad spoon.Keep aside
Chopped/diced carrot-1/4 cup
French beans-1/4 cup
Drumsticks-3 slit
salt to taste
Ghee-2 Tsp for the tadka
Tadka ingredients
Mustard seeds-1/4 Tsp
Cumin Seeds-1/4 Tsp
Urad & Channa-1/8 Tsp
Peppercorns-5 in no.
Whole dried Red chilly-3
Curry leaves-5
Coriander leaves-chopped-1/4 cup
Chopped onions-1/2 cup- finely
Green chillies-5
Method:
Heat oil,add the onions,gr.chillies,garlic.Once the onions are golden brown add the chopped/diced carrots,beans.Add1/4 cup of water.Cover with lid.Allow to cook.Once the vegetables are cooked add the cooked dhal and mix well.
Add sambhar powder,mix well.Add 1/2 cup water to achieve the right consistency.Bring to a boil.Turn off the flame or heat.
Prepare the tadka in ghee.Add the tadka to the sambhar curry,add salt to taste,coriander leaves.Serve hot with dosa/idli or rice along with lime pickle and papads

Uddina Vada

Ingredients:-
Urad dhal-1 cup
Moong dal-1/4 cup
Rice Flour-1Tbs
Corn flour-1/4 Tsp
Gr chilly-4
Onion chopped-1/2 cup
Pepper powder-1/4 tsp
Chilly powder-1/4 tsp
Garam masala powder- A pinch
Curry leaves-5
Coriander leaves- 1Tsp
Turmeric- A pinch
Salt to taste
Soak the the urad,moong dhal in hot water for 2 hrs.Grind the dhals with little water to a fine paste like consistency.
Mix the following into the urad-moong dhal batter thoroughly.
Rice Flour
Corn flour
Gr chilly
Onion chopped
Pepper powder
Chilly powder
Garam masala powder
Turmeric
Curry leaves
Coriander leaves
Do not add any water
Salt to taste
Check for salt
Preparation of the vada
Heat oil,for deep frying.
Make small balls with your wet hands,drop into the hot oil gently.Be careful while dropping the batter balls into the hot oil.
Allow to fry till the vadas are golden brown.Remove and transfer on to a paper towel.Drain out the excess oil and store in a glass jar with lid.
Serve hot with mint or date chutney.
Note : the batter consistency should not be too liquid.

Dhal Tadka

You will need:
Toor dhal-1/4 Cup
Moong dhal-1/4 cup
2 Tsp Ginger garlic paste
Green chillies-4
Onion-1 Sliced
Tomato-1 chopped
Turmeric powder-1/4 Tsp
Red chilly powder-1/4 Tsp
Water:2 Cups
For the tadka :
Oil/Ghee-Tbsp
Mustard seeds-1/4 Tsp
Curry leaves-5
Dried whole red chilly-2
Onion seeds-1/8 Tsp
Cumin seeds ( jeera)-1/4 Tsp
Urad and Channa dhal-1/4 Tsp together
Garnish:
Coriander, Pudina (mint) leaves
Method:
Step 1
Pick the lentils or dhals for stones before washing them.
Step 2
Boil the lentils in water with the ginger garlic paste,turmeric and chopped green chillies for about 15- 20 mins or for 3 whistles in the pressure cooker.
Step 3
Mash the lentil mixture down.The consistency of the mashed lentils should be that of a creamy chicken soup.
Step 4
If the mixture looks too dry,add more water.Season with the salt.
To prepare the tadka
Heat the oil or ghee and fry the onion with the mustard,jeera,Urad-Channa dhal,onion seeds,dried red chillies and chopped tomato for 2 mins.
Pour the tadka over the dhal and garnish with fresh cilantro/coriander leaves,green chillies and mint leaves(optional)