Konda kadalai or White Kabuli chenna sundal

Ingredients

Kabuli chenna - 1 cup
Oil
Mustard seeds
Curry leaves
Coriander leaves
Green chillies - 2
Mango or Lemon
Coconut - 1 tsp grated

Soak the chenna overnight for at least 6 to 8 hours. Add salt and pressure cook till soft but not mushy. Drain the water and keep aside.

In a kadai, pour a teaspoon of oil, add mustard seeds and when it splutters, add curry leaves, finely chopped green chillies and put the cooked and drained chenna. Stir well till it becomes dry and void of water. Switch off the flame. Add finely chopped mango pieces or a teaspoon of lime juice (either of the one). Add grated coconut and finely chopped coriander leaves.

Very tangy and a full meal by itself.

It's true that we don't know what we've got until we lose it, but it's also true that we don't know what we've been missing until it arrives

Chowri or small black eyed bean

Ingredients:

Chowri or small black eyed bean - 1 cup
Onions - 2
Tomatoes - 2
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Oil
Curry leaves
Coriander leaves

Soak chowri for two hours and pressure cook it with salt till very soft. Keep it aside. In a pan, add two tablespoon oil, add mustard seeds and when it splutters, add curry leaves, turmeric powder, red chilly powder and finely sliced onions. When the onions are cooked and changes to pink colour, add the finely sliced tomatoes and let it also cook well. Once the tomatoes are done, add the cooked chowri and pour half a glass of water. Water can be added depending on the consistency we need. Check for salt. Garnish with finely chopped coriander leaves.

Goes very well as a side dish with Phulkas and also with steamy hot rice.

A beautiful relationship does not depend upon how good we understand someone but on how well we avoid misunderstandings.