Cabbage Matar Curry/ Cabbage and peas cooked with mild spices

This is yet another Vidu Mittal's quick and simple recipe. Cabbage and matar is a common combination in winter in India when lots of fresh matar is available. But the uniqueness of this recipe is its simplicity.

Cabbage - 1/2 of a medium sized shredded
Matar /Peas- 1/2 cup
Green Chilli - 4 , slit (optional)
Cumin - 1/4 tsp
Asafetida - 1/8 tsp or Garlic - 1/4 tsp ,chopped fine
Garam Masala - 1/4 tsp
Turmeric - 1/8 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add cumin and cook till golden.
Add asafetida and turmeric (If using garlic cook till it turns translucent).
Add  peas , cabbage and salt.
Mix well and cook cabbage covered for 1-2 minute.
Uncover and add garam masala cook till cabbage is tender.

Masoor Dal

This yummy dal is Suvir Saran's recipe , i have modified it a bit. I grew up eating tuvar and moong dal . Never tried cooking masoor dal myself too. Then came across this simple recipe and gave it a try and everybody loved it at home. And i loved to cook it as this dal too cooks quickly like moong dal. 

 Masoor Dal - 1/4 cup
 Green Chilli - 2 , chopped
 Cumin seeds - 1/4 tsp
 Coriander leaves - 1 tbsp , chopped
 Ginger Garlic Paste - 1/4 tsp
 Ginger - 1/4 tsp , chopped
 Ghee - 1 tsp
 Turmeric - 1/8 tsp
 Lemon wedges to serve
 Salt to taste

Add dal , turmeric , chilli to pressure cooker and cook till 2- 3 whistles.
Allow the cooker to cool and add salt to dal .
Heat ghee and add cumin ,fry it till golden.
Add ginger garlic paste and ginger and cook till the raw smell vanishes.
Add the  dal and let it simmer for few minutes.
Switch of the flame and coriander leaves.
Serve with a lemon wedge along with rice or roti.