Green gram dal / Pasi payaru kulambu

Ingredients:

Whole green gram dal - ½ cup (Pasi Payaru)
Sambar onion - ¼ cup (chopped)
Garlic - 3 pods
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Green chillies - 3 to 4
Mustard seeds - ¼ tsp
Curry leaves - few
Oil for frying
Turmeric powder - a pinch
Salt as per taste

Method
Pressure cook the dal along with oil and turmeric powder for 5-6 whistles (if you have excess water in the dal you can use that for rasam).
In a pan heat oil, add mustard seeds. When it pops add coriander seeds, cumin seeds, onion, garlic, chillies and curry leaves, fry till it softens.
Now add the cooked dal and salt and mix well. Cover with a lid, cook it for another 8 to 10 minutes. Allow to cool then mash into a fine paste.
Pour some ghee before serving with hot rice.

Spinach dal

Ingredients
Spinach - 1 bunch washed and chopped into big pieces
Toor dal - 1 cup
Tomato - 1 medium
Onion - 1 medium
Chilli powder- 1 tsp
Green chillies - 2
Turmeric - ½ tsp

For seasoning
Oil - 1 tbsp or ghee
Cumin, mustard seeds, channa dal, urad dal - 1 tsp each
Garlic - 3 pods (minced)
Curry leaves - a few
Asafoetida - ¼ tsp
Red chillies - 2

Pressure cook all of the above ingredients, then mash the dal. In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, channa dal, cumin and mustard seeds, red chilli pieces, asafoetida and curry leaves. Add the spinach-dal to the seasoning bring to boil for another few minutes. Pour some ghee on the top of the dal before serving. Serve with hot rice or roti.

Kollu Paruppu Chutney

Ingredients
Kollu paruppu ( horse gram ) - 1 cup
Onion - 1 ( chopped )
Green chillies - 3 ( chopped )
Mustard seeds - 1 tsp
Curry leaves - few
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic -3 nos
Oil - 1 tbsp
Salt to taste.

Method
Pressure cook the horse gram with turmeric powder, salt, a spoon of oil and 2 cups of water. Allow up to 4 0r 5 whistles.

Heat oil in a pan, add mustard, onion, green chillies, curry leaves, garlic, crushed coriander and cumin seeds and saute them until it is light golden brown in color.

Then mix it along with cooked horse gram to a blender grind into a coarse paste.
Serve with steamed rice and ghee.

Note: If you want kollu rasam while you pressure cook the dal add more water. In this water add tamarind pulp... then the usual procedure for rasam.