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Padavalanga Parippu/ Snake Gourd Mung Dal Curry  Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make. Ingredients Padavalanga- 1 medium sized ( 2 1/2 cup of cubed padavalanga) Onion- 1 medium Green chilly-2 Turmeric powder- 1/3 tsp Chilly powder- 1/3 tsp salt to taste Moong dal/ cheruparippu- 3/4 cup To make a paste Coconut grated 3/4 cup Cumin- 1/2 tsp Fennel-a pinch Green chilly- 1 To temper Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2-3 Coconut oil - 2 tsp Curry leaves Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not ...

Beet Greens Dal  Beet leaves is nutritious wonder green that you can never discard. It is rich in protein,zinc,iron and magnesium and vitamins like A,C and K. I love it as a thoran along with beetroot or mixing and spicing up with lentils.I simply adore this dish because it is simple yet tasty and healthy and can be served over rice. Ingredients Toor Dal- 3/4 cup Tomato-2 medium Shallots- 4-5 Turmeric powder- 1/2 tsp Green chilly- 4-5 salt to taste Chopped Beet greens- 3 cups Oil-1 tsp Ghee- 1 tbs Thinly sliced ginger- 1 inch thick Mustard seeds- 1/3 tsp Cumin seeeds-1/2 tsp Fennel seeds- 1/2 tsp (optional) Garlic-3 pods Dry red chilly-2 Wash and soak toor dal for about 3 hours. Pressure cook this along with tomatoes, shallots, green chilly,turmeric powder and chilly powder and salt. Cook this for ten minutes or three whistles. Once lentil is nicely cooked mash with a wooden spoon. Slightly crush garlic and cumin and set aside. Finely chop beet stems...