The Sakha Vrata Main Course

Kosambari
Take required quantity of Moong Dal, wash it cleanly and soak it in Hot Water for some time. Drain the water. Take a small kadai and fry cumin seeds in Ghee or oil. Once this is fried mix this with the Moong Dal and add salt.

Toor Dal Usli/Dal Curry
Soak Toor dal in a hot water for sometime and drain it later. Add pepper and required quantity of salt and grind it in a mixer and keep it aside for 30 mts. Pour little Ghee or oil in a Pan and when it is hot, put some cumin seeds and Urad Dal (half cut). Leave it for a minute then add the Toor Dal-Pepper mix in the Kadai and fry it for few minutes.

Moong Dal Usli / Moong Dal Curry
Soak 1 cup of Moong Dal in hot water for sometime and drain it. Cook the Moong Dal. Don’t cook in the Pressure cooker as the Dal will become very soft. Cook it in a normal pan with little water. Once it is cooked remove excess water and add Salt as required, 1 table spoon of Black Pepper or Pepper Powder, 2 table spoons of Aamchur Powder and let it cook for 2 minutes.

Chitranna
In a Pan add one teaspoon of Ghee and fry cumin seeds and 1 teaspoon of Urad Dal. Add this to the required quantity of cooked rice along with the Urad Dal Powder and Sesame Seed Powder. Add salt as required and serve.

Though I have mentioned the preparation of Urad Dal Powder and Sesame Seed Powder in my earlier blog I will explain this once again here.

Urad Dal Powder: Take Urad Dal and Pepper in equal measure. Fry them in a separately or fry Urid Dal first until it becomes brownish and then add pepper to it and fry them together. Add Salt and grind them in the mixer.
White Sesame Powder: For every cup of Urad Dal, take half cup of white sesame seeds and one table spoon of pepper. Fry them separately in a hot pan and grind them in the mixer and store the powder in a tight container.

Pepper Rice
In a Pan add 2 teaspoon of Ghee/oil and fry cumin seeds. After they are flutter add 1 teaspoon of Urad Dal. Add Black Pepper Powder to this. Then add the required quantity of cooked rice, 2 tea spoons of aamchur Powder, salt and mix it well.

Chutney
One small cup of Toordal/Urad Dal, and pepper. Fry this in a kadai with ghee till it becomes golden brown. Add salt and Amla powder and grind it in the mixer and use it as chutney.

Rasam/Saar/Saaru
Cook 1 cup Toordal, preferably in a pepper cooker and right quantity of water (2 cups). Once cooked mash it fine. Heat a vessel with 1 spoon of Ghee. Add cumin seed and let it flutter. Then Add 1 cup of water, 2 spoons of Aamchur Powder, 2 spoons of Pepper 1 ½ spoon of Pepper Powder and Salt. Let it Boil for few minutes before you add the cooked Daal. Finally take a small kadai or small serving spoon. Put 1/2 spoon of Ghee and fry ½ spoon of Cumin Seeds in it. Once done pour it in the Vessel and your Vrata Saaru is ready.

Kootu
Cook 1 small cup of Green Gram Dal and 1 normal cup of Toor Dal separately. Once cooked mash the Toor Dal like a paste. Take a Vessel and put this Toor Dal Paste, cooked Green Gram Dal, 2 Spoons of our Urad Dal Powder Mix, 1 Spoon of Aamchur Powder, little water and let it boil. Finally fry Cumin Seeds in ghee and pour it on the vessel. Though I have mentioned about the Urad Dal Powder Mix in my earlier blog, here it is again for quick reference.

Urad Dal Powder: Take Urad Dal and Pepper in equal measure. Fry them in a separately or fry Urid Dal first until it becomes brownish and then add pepper to it and fry them together. Add Salt and grind them in the mixer.

Kadi / More Kuzhambu / Majjige Palidya
Soak the ½ cup of Toor Dal and ½ Cup of Urad Dal in hot water and leave it for around 3 hours. Drain the water. Add Pepper and Salt and grind it in a mixer coarsely (it should be like a thick paste). Make small balls out of the paste and fry it in the oil and keep it aside. Now take a vessel and heat Butter Milk (around 4 cups), Salt as required and heat it a little (just for a 1 minute) and drop the fried Balls inside. Stir it a bit and Finally Fry the cumin seeds in Ghee and pour over it and serve.