Moong Dal (100 gms)

• Soak 100gms of moong dal and pressure cook with as much water as needed to soak the daal.
• Seperate the bolied daal from the water and keep it aside.
• Heat a kadai/pan and add 1 tbspn of oil
• Add jeera/cumin seeds and fry a little until it becomes brown but not black
• Add chopped garlic (2 cloves), ginger paste (1/2 tbspn) and fry well
• Add Haldi/ tumeric as required
• Add tomatoes (cut into very small pieces) and mix the spices for half a min
• Add the boiled daal, salt, slitted green chillies and mix well for 1 min
• Add the boiled water (half a cup) and cook it for a min until the daal becomes a little thick
• Garnish with cilantro/coriander leaves

Ideal to have it plain rice and papad.

Sada Alu chachchari, as the name suggests is made of boiled potatoes and no tumeric or haldi is added to this and hence 'Sada' - (white coloured).

• Cut potatoes into small peices and boil it
• Heat a tawa and add refined oil/mustard oil
• Add 'Paanchh Phoran' - A blend of five (Fenugreek-methi, Fennel seed-saunf or mouri, Cumin seed- jira, Nigella seed- kalonji, Radhuni or wild celery seed) spices and fry it a little
• Add the boiled potatoes, salt, slitted green chillies and mix well for 5 mins
• Add boiling water and cover the tawa/pan for another 3 mins until the potatoes become very soft and juicy
• Serve with handmade rotis/luchis.

A quick dish made from roasted Aubergine.
Take a big smooth skined Aubergine/Baingan and wash it.

• Slit a Baingan half way (length wise)
• Brush the outside of baingan with mustard oil
• Place it over a grill and roast
• Peel off the darkened skin of baingan
• Mash the baingan in a dish
• Add green chillis, onion, tomato (cut into small pieces), coriander leaves, salt and one table spoon of mustard oil.
• Mix well and serve with hand made Rotis.