Sambar

Ingredients:
Toor Dal/Kandipappu - 1 cup
Onion - 1
Drum sticks - 4
Green chilli - 4
Carrot - 1
Tomato - 1
Tamarind juice
Red chillies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli powder - 2 tsp
Garlic cloves - 2
Turmeric
Salt
Water
Curry leaves - 3-4
Coriander - finely chopped

Preparation:
1. Pressure cook toor dal for 2-3 whistles. Then take it out from the cooker and mash it to a paste.
2. cut onions, green chilli, carrot and tomato.
3. Take the tamarind and make juice from it by adding water.
4. In a pressure pan take some oil, add green chilli and onions.
5. After the onions are cooked add turmeric, carrots and drumsticks. Finally add tomato and let them fry for few minutes until the raw smell goes off.
6. Then add the required amount of water and let it boil for some time.
7. Add salt and red chilli powder along with mashed dal and let it cook for some more time.
8. Add tamarind juice and boil it till you get the desired consistency.
9. Heat oil in another pan and add red chillies, mustard seeds, cumin seeds, curry leaves and garlic cloves and add it to the sambar.
10. Finally garnish with coriander leaves.

Semiya (Vermicelli) Upma

Ingredients:
Vermicelli - 2 cups
Red chilli - 1
Chana Dal - l tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cashewnuts - 2tsp
Onion - 1 (small)
Green Chillies - 2
curry leaves
Turmeric - 1/4tsp
Carrot - 1
Peas - 1/4 cup
Tomato - 1
Water - 4 cups
salt to taste

Preparation:
1. Fry vermicelli until it turns golden brown in color and keep it aside
2. Chop the onion, green chillies, carrot, tomato into small pieces
3. Heat oil and add Red chilli, chana dal, Urad Dal, Mustard Seeds. When Mustard seeds start to crackle add cashwenuts.
4. Add curry leaves, green chillies, onions and turmeric and fry till the onions are tender.
5. Add carrots and peas and fry them for 1-2 minutes.
6. Add 4 cups of water and let the water boil. Add salt.
7. Add vermicelli and let it cook until the water evaporates.