Mysore Thali..

A typical Mysore thali consists of many many delicious mouth watering items.. Here is one simple Thali where the common ingredient is Green gram dal or Hesarable which incorporates one salad, one vegetable, a rice item, dal and a dessert.. Most of these dishes are made everyday almost in any South Indian home. Nevertheless, for the benefit of those who are beginning to cook, here is how you make…

Carrot Kosambari

This is very simple and nutritious dish..

You need:
1 cup grated fresh carrots
½ cup green gram dal/hesarabele (soaked for 20mins till they plump up)
2tbps-fresh grated coconut (optional)

To season
1tsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Salt to taste
Juice of a lime

Method:
Mix drained soaked hesarabele with grated carrot and coconut. Heat a tsp of oil and add all the tempering ingrediants. Mix it with the carrot mixture. Add lime juice and keep it aside for 5mins. Just before serving add salt and serve..


Cabbage playa

You need:

2cups chopped/grated cabbage
2tbsps soaked green gram dal (soak for 10mins)
2tbsps coconut optional
Salt

To season
1tbsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Method:

In a thick bottom pan, heat oil and temper with hing mustard seeds, chillies, and dals. Make sure they don’t burn. To this add the chopped cabbage mix well. Now add the soaked dal and sprinkle a hand full of water. Close a lid and in a medium flame let the vegetable cook. Cabbage leaves out lots of water and the dal gets cooked in this water. Once cabbage has cooked, which usually takes 6-7 minutes, add coconut and mix well. Again add salt just before serving to retain crispy playa..

Hesarable thovve/Green gram dal

Among all the dals, I love this dal the most. It gives out a unique flavour. To get the most of this dal, do not overcook hesarable. The grain should be soft and separated but not like a paste..

You need:

1cup hesarable (dry roast this with a tsp of ghee)
1 ¼ cup of water
1 green cucumber deskinned and chopped
1/2cup chopped coriander
Juice of a lime
Salt to taste

To season
1tbsp oil, a pinch of hing, 1tsp mustard, 1 chopped green chillie, 1tsp urad dal, 1tsp channa dal

Method:

Pressure cook the dal until it is soft but not mushy. In a pan, add the seasonings, add the cucumber and mix well. Close the lid for 5-6 minutes till the cucumber is soft. Now add the cooked dal, coriander leaves, juice of a lime and salt to taste and mix everything well. This goes very well with hot rice and ghee..

Hesarabele chitranna

You need:

2 cups cooked rice

Roaste: 1tsps hesarabele, 1tsp jeera, hing.. till it leaves out nice aroma. Grind everything with ½ cup of grated fresh coconut and green chillies..

Method:
In a pan, add 2tbsps oil, Add mustard, dals for seasoning, dried red chillies and a few peanuts and mix for 2minutes. To this add the groundpaste, a pinch of turmeric and mix well till the oil separates. Cool the mixture and mix with rice. Add salt and lime juice and enjoy…