Moong Dal Mangodis

1/2 cup yellow Moong Dal

1/4 tsp hing

1 tsp ginger garlic paste

Soak the moong dal for 4-6 hours

drain and blend to a smooth paste without adding water

add the hing and the paste.You would shape them into balls and dry for a few days in the sunshine. 

Ingredients

2 /2 cups chopped methi ( fenugreek leaves)

1 tsp salt

1 tsp turmeric powder

4 tbsp oil

1/2 tsp cumin seeds

2 tsp  ginger green chilli paste

1 tsp coriander powder

1/2 cup mik

1/2 beaten curds

t tsp sugar

Combine the fresh leaves, turmeric and salt in a bowl and mix well and keep for a few minutes. squeeze out the water and keep aside.

heat oil in a pressure cooker and add the cumin seeds. When the seeds crackle add the ginger garlic paste and crushed mangodis, mix well and saute on a low flame for 2 to 3 minutes. add the fenugreek leaves and saute again, add the corainder pwd, milk, curds, sugar, half cup water and mix well. Pressure cook for one or two whistles. Serve with Missi Rotis.

Radish leaves Subzi

1/2 cup besan

1/2tsp turmeric powder

1 tsp coriander cumin seeds

1/2 tsp chilli powder

salt to taste

3 tbsp oil

1 tsp mustard seeds

1/2 tsp mustard seeds

a pinch hing

3 cups finely chopped radish greens. some radish whites

Combine the besan, turmeric powder, coriander cumin seeds powder, chillie powder, salt and 1 tbsp of oil together in a bowl and mix.

Heat the rest of the oil and add mustard seeds, when they crackle, add the hing and the radish whites and saute on a medium flame for 5 minutes. Add the radish greens, and saute and cover and cook for 2 to 3 minutes. Sprinkel the besan mixture over it  and cook till the raw smell disappears for another 3 to 5 minutes.