HOTCHULHA

Ingredients:

• Potato(Aloo) – 1 big – dice it into small pieces
• Chanadal – 1/4 cup – soak for 2 hours
• Onion – 1 small – cut into big piece.
• Green Chillies – 6
• Coconut 0 2 inch pieces
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Coriander seeds – 1/4 teaspoon
• Salt to taste
• Oil as required
• Curry leaves – 10

Method:

1. Take a heavy bottom pan and put 1 teaspoon oil and bring it to heat and  add tadka seed, curry leaves. Once they crackle, put the cut potato pieces, salt, turmeric and 2 tablespoons of water and cover it with lid and let it cook on medium heat.
2. In a mixer put chanadal, coconut,  coriander, chillies and onion and grind it coarsely.
3. Once the potato is tender, put the ground paste and 2 tablespoons of oil and fry till the chanadal turns golden brown color and then adjust the salt.
4. Serve it with rice, rasam or roties. 

Ingredients:

• Cabbage – 3 Cups – Cut into small pieces
• Chana Dal – 1 Cup
• Tomato – 1 medium – Cut into small pieces
• Turmeric – 1/8 Tea Spoon
• Onion – 1 Medium – Cut into Small pieces
• Red Chilli Powder – 1 Table Spoon
• Clove powder – 1/8 Tea Spoon
• Coriander Powder – 1/8 Tea Spoon
• (Optional) Ginger Garlic Paste – 1/4 Tea Spoon

Method:

1. Wash the Chana Dal and Keep it aside.
2. Put a pan and put the oil and then the onions and Saute it for 2 minutes.
3. (If you choose to put the ginger/garlic paste now is the time to put it)and add turmeric, clove, coriander & Chilli powders and salt. Then mix it well.
4. Now put the Cabbage, Chana Dal, Tomato and mix it and pour 1 cup of water and let it cook for 20 minutes on medium to high heat.
5. Adjust the salt and garnish with Cilantro.

Tip: It goes very well with Rotis and white rice.