COOKING MADE EASY

 Ingredients: - 1 cup dried black chana (Kala Chana)  - 2 medium potatoes, peeled and cubed - 2 tablespoons oil  - 1 large onion, finely chopped - 2 tomatoes, finely chopped or pureed - 1 teaspoon ginger-garlic paste - 2 green chilies, slit (optional) - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon coriander ,cumin powder - 1 teaspoon garam masala - Salt to taste - Fresh coriander leaves for garnish - Water as needed ### Instructions: 1. **Soak and Cook Black Chana:**    - Rinse 1 cup dried black chana and soak it in enough water overnight (6-8 hours).    - Drain and pressure cook with 3 cups of water and a pinch of salt until soft (about 15-20 minutes on medium flame after the first whistle).  2. **Prepare the Curry:**    - Heat oil in a pan over medium heat.    - Add cumin seeds and let them splutter. (Optional)    - Add chopped onions and sauté until golden brown.    - Add ginger...

Tendli Aloo Ki Sabji (Ivalay Aloo Ki Sabji) Tendli, also known as ivy gourd or tindora, is a popular vegetable in Indian cuisine. Here's a simple recipe for Tendli Aloo Ki Sabji: Ingredients - 250g tendli, sliced - 2 medium potatoes, diced - 1 medium onion, chopped - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - Salt, to taste - 2 tablespoons oil Instructions 1. Heat oil in a pan  2. Add chopped onion and sauté until translucent. 3. Add diced potatoes and sliced tendli. Mix well. 4. Add turmeric powder, red chili powder, Mix well. 5. Add salt as per taste. 6. Add a little water and cover the pan. Cook until the potatoes and tendli are tender. 7. Garnish with fresh cilantro and serve hot with roti or rice. Tips - You can add other spices or ingredients like garlic or ginger paste to enhance the flavor. - Adjust the spice levels according to your preference. - You can also add a pinch of asafoetida (hing) for extra flavor. Tendli (Ivy Gourd) is a nutrient-rich vegetable ...

Black eyed beans ( Chora ) Red cow peas (Chori or chawli) Green Gram (Green Moong)  Black chickpeas ( Kala Chana) Split chickpeas or bengal gram ( chana dal) You can add any other pulses of your choice like Rajma or white chana. Instructions 1. Soak the pulses (chora, chori, green mug, chana dal, and black chana) in water for 4-5 hours or overnight. Drain and set aside. 2. Pressure cook the soaked pulses with 4-5 cups of water and a pinch of salt until they're cooked and soft. 3. Heat oil in a pan and sauté onions, garlic, and tomato until the onions are translucent. 4. Add turmeric powder, red chili powder, coriander powder,cumin powder and garam masala powder. Mix well. 5. Add the cooked pulses and mix well. 6. Add water to adjust the consistency and salt to taste. 7. Simmer for 10-15 minutes, allowing the flavors to meld. 8. Garnish with fresh cilantro and serve hot with rice or roti.  

  Whole toor curry is a popular Indian dish made with whole pigeon peas (toor dal) cooked in a flavorful and aromatic curry. Here's a simple recipe: Ingredients - 1 cup whole toor dal - 2 medium onions, chopped - 2 cloves garlic, minced - 1 medium tomato, chopped - 1 teaspoon turmeric powder coriander powder  - 1 teaspoon red chili powder - 1 teaspoon garam masala powder cumin powder - Salt, to taste - 2 tablespoons oil - Fresh cilantro, for garnish Instructions 1. Soak the toor dal in water for 30 minutes or overnight . Drain and set aside. 2. Heat oil in a pan and sauté onions, garlic, a until the onions are translucent.Then add tomatoes and the spices mentioned above. 3. Add the soaked toor dal,mix well. 4. Add water and salt. Pressure cook for 3-4 whistles or until the dal is cooked. 5. Garnish with fresh cilantro and serve hot with rice or roti. Tips - You can add other spices to customize the curry to your taste. - Adjust the spice levels according to your preference.