Ingredients            

• Spinach -1 bunch                
• Toor dal - 300 gm
• Onion     - 1 medium
• Tomato - 1 medium
• Green chillies - 2 nos
• Garlic     - 10 cloves
• Ginger - 1-inch piece
• Red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Red chilli whole - 2 nos
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Curry leaves- a spring
• Oil - 2 tbsp
• Desi ghee - 1 tbsp
• Salt - To taste

Preparation:

• In a cooking vessel, boil water, add turmeric, salt and a little oil. Add soaked dal and cook until done.
• Heat oil in a pan.
• Add chopped onion, chopped garlic, red chillies and sauté until it turns golden.
• Add chopped tomatoes and cook till it mashes.
• Add spinach, chopped ginger, chopped green chillies and salt, and sauté for two minutes.
• Add the cooked dal to the mixture and boil.
• Take a pan and heat ghee and splutter mustard seed, cumin seed and red chillies. Add it to the dal.
• Serve hot with rice. 

Lauki tamater ka sabzi (Bottle gourd-tomato dish) 

Ingredients    

• Bottle gourd - 1 medium
• Desi ghee - 3 tbsp
• Green chillies - 2 nos
• Tomatoes - 2 medium
• Ginger - 1 tsp
• Cumin seeds - 1 tsp
• Black pepper powder - ½ tsp
• Turmeric powder - ½ tsp
• Salt - To taste
• To garnish 
• Coriander leaves, chopped - 1 tbsp

Preparation

• Peel, wash and cut bottle gourd into small dices.
• Wash and chop the tomatoes. 
• Chop the green chillies, ginger and coriander leaves.
• In a pressure cooker, heat 1 tsp ghee and splutter cumin.
• Add green chillies, ginger, and stir for a few seconds.
• Add turmeric, salt and pepper and stir.
• Add bottle gourd, ½ cup of water and mix well.
• Put the lid on and cook up to three whistles on medium heat.
• Garnish with chopped coriander leaves.
• Serve hot in a bowl. 

Cabbage thoran (Stir fried cabbage with coconut)

Ingredients                    

• Shredded cabbage - 1 kg    
• Grated coconut - 200 gm
• Dried red chillies - 2 pc
• Mustard seeds - ½ tsp
• Julienned shallots - 150 gm
• Julienned ginger - 10 gm        
• Slit green chillies - 4 nos        
• Curry leaves - a few sprigs
• Turmeric powder - a pinch
• Red chillies powder - a pinch
• Coconut oil - As required 
• Salt - to taste
• Lemon juice (optional) - 1 lemon

Preparation:

• Splutter mustard seeds in coconut oil and add whole red chillies, curry leaves, shallots, slit green chillies and ginger juliennes.
• Add shredded cabbage, turmeric powder and salt. Sauté on high flame.
• When the cabbage is sautéd well, add the grated coconut.
• Serve hot with rice. 
• Add bottle gourd, ½ cup of water and mix well.
• Put the lid on and cook up to three whistles on medium heat.
• Garnish with chopped coriander leaves.
• Serve hot in a bowl.