Chayote koottu

Ingredients:
Moong dal, split - 1/2 cup
Moong dal, whole - 1/2 cup
Chayote, cut into bite-size pieces - 2
Dried red chilies - 3
Salt - 1 tsp or to taste
Sambar powder (optional) - 1 tsp
Cumin seeds - 2 tsp
Coconut, grated - 3/4 cup
Oil - 3 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch

Method:
Wash and rinse the dal until the water runs clear. Soak for 10-15 min and drain. Add 2 cups of water, a pinch of turmeric and two drops of oil and mix.

Add 2 cups water to the Instant Pot.  Using a trivet, place a container with the dal and place the chayote pieces on top in another container. Pressure cook on high for 8 minutes.

In the meantime, blend the coconut and 1 tsp of cumin seeds along with 1-1.5 red chilies and enough water to make a thick paste.

Heat a saucepan and add oil. Add mustard seeds and the remaining cumin seeds and chilies. Add asafoetida. Mix well. Stir in the chayote pieces and coat well. Add the lentils and 1/2 cup water, mix well. Cook on a medium-low flame until the ingredients come to a boil. Add the sambar powder if using, and cook until the raw smell goes away. Add the coconut paste, mix well, and cook for another five minutes.

Serve hot with rice or chapati.

Author: Shrinkingsodacan

Idli Upma

Ingredients:
Idlis (leftover from last night?) - 7-8
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Peanuts or cashews (optional) - 1/2 cup
Green chillies, chopped - 2-3
Curry leaves - 4-5
Asafoetida - a pinch
Turmeric powder - a pinch
Coriander leaves, chopped - 2-3 strands
Oil - 1 tbsp
Salt - to taste

Servings: 2
Time (cook+prep): <10 min

Method:
Manually break the idlis into small pieces, almost close to a powder. Heat oil and add asafoetida, mustard seeds and curry leaves. When they start spluttering, add green chillies and peanuts/cashews and fry for a couple of minutes. Add turmeric and idli and mix well. Add salt and mix thoroughly. Garnish with coriander leaves.

Author: Shrinkingsodacan

Source: Based on this recipe.

South Indian Style Vegetable Kurma

Ingredients:
Coconut, grated (unsweetened) - 2-2.5 cups
Green chillies - 2
Cinnamon - 1" piece
Ginger - 1" piece, cut into smaller pieces
Garlic - 4-5 cloves
Fenugreek seeds - 1 tsp (optional)
Mixed vegetables (potatoes, carrots, cauliflower, etc. cut into small pieces, and peas) - 4-5 cups
Onion, chopped - 1
Red chillies (dried) - 2 (optional)
Mustard seeds - 1 tsp
Turmeric powder - 1/3 tsp (optional)
Oil - 2-3 tbsp
Salt - to taste

Time: (cook + prep) 20-30 min
Servings: 3-4

Method:
Grind the first six ingredients to a paste using as little water as necessary (I didn't have to use any). This paste gives off a very delicious spicy aroma!

Heat the oil in a large wok and season with mustard seeds and red chillies. Add the onions and fry until they start to turn brown. Mix in the vegetables and stir for a few minutes to coat well, then add a cup of water and cook covered. When the veggies are halfway cooked, add the paste and turmeric powder and mix well. Add more water if necessary and cook covered. Add salt and cook for a few minutes until the gravy is of the desired consistency. Serve hot with chapatis, puris or rice.

Author: Shrinkingsodacan
Source: This recipe
Note: This version of kurma is the traditional side dish to parottas (the Southie version of parathas), which I haven't tried making yet. When I succeed, I'll link to the recipe!