Spinach Dal and Bell Pepper and Potato Curry
	
	
	
	SPINACH DAL ( TOTAKURA PAPPU )
	
	Ingredients  :
	
	Toor Dal     1 cup
	Chopped spinach ( frozen )  1 small packet
	Chana dal   1\2  teaspoon
	Urad dal       1\2 teaspoon
	Mustard 1\4  teaspoon
	Tomato       1  ( cut into small pieces )
	Sun flower oil  1 tablespoon
	Salt   1 teaspoon ( or as per your taste )
	Red chili      1 ( Broken into 2 or 3 pieces)
	Green chili    1 ( Cut into 2 or 3 pieces )
	Curry leaves  4 or 5
	PULUSU PODI  1\2 teaspoon
	A pinch of turmeric powder and asafoetida.
	
	Preparation  :
	
	Add two cups of water and the pinch of turmeric to 1 cup of Toor dal  and
	cook it in your pressure cooker. If you donot have a pressure cooker, cook 
	in any vessel till the toor dal becomes soft but not paste.
	
	Pour 1 tablespoon sun flower oil into a pan and add 1\2 teaspoon urad dal,
	1\2 teaspoon chana dal, red chili  pieces, 1\4 teaspoon mustard and a pinch 
	of asafoetida, and fry on a low fire. When these become light brown, add 4 
	or 5 curry leaves, the  chopped spinach and 1\2 cup of water and the green 
	chili  pieces. When it is half cooked, add the tomato  pieces. Then add 1\2 
	teaspoon PULUSU PODI and 1 teaspoon salt. After this is cooked add cooked 
	dal and mix well. Cook  the whole mixture for about 5 minutes, mixing it at 
	intervels. The Spinach dal is ready to be served with rice.
	
	BELL PEPPER  & POTATO CURRY
	
	Ingredients :
	
	Potatos   2
	Green Bell  peppers  2
	Sun flower oil    2 tablespoons
	KURA PODI   1 Tablespoon   
	Salt  1\2 teaspoon
	
	Preparation  :
	
	Wash potatos and green bell peppers. Peal the skin off the potatos. Cut
	potatos and bell peppers into small pieces. Fry these cut vegitables with 
	2 tablespoons of sunflower oil on low fire. While frying , mix  them gently 
	now and then so that the pieces at the bottom do not get charred. When it
	turns light brown add 1 tablespoon KURA PODI and 1\2 teaspoon salt. Mix well
	and fry for another 5 minutes. Gently mix  well while frying. Ensure that 
	the vegitables are  not charred. The curry is ready for serving with rice.
	
	You have here a 3-course lunch\dinner. Individually mix the vegitable
	preparations with rice and eat. Mixing with fingers instead of with spoons 
	or forks makes the food more tasty. Remove the chili pieces while eating, 
	lest they spoil the pleasure of eating something good !



	
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