Thinai Pongal and Brinjal Gothsu

Thinai Pongal

INGREDIENTS
Thinai/Fox tail millet                     1 & 1/2 cup
Green gram dhal                           1/2 cup
Ghee                                            4tbsp
Pepper jeera powder                   2tsp(Coarsely powdered)
Water                                           6 cups

Curry leaves                                 few
Ginger                                         a small piece ( grated)
PREPARATION
Roast the dhal for a few minutes
Wash and soak thinai and the roasted dhal for 20 minutes
Heat ghee in a pressure cookerwhen it is hot add the ground pepper jeera powder. Saute for a minute.
Next add the washed dhal and thinai mixture. Mix well. Now add the required quantity of wate.Put the grated ginger, salt, curry leaves and  mix  well
Close the pressure cooker & put the weight on and cook till 3 whistles.
When it cools down garnish with cashew nuts fried in ghee. If you want you can add a little more ghee to the pongal.

Brinjal Bengal gram Gothsu

·         Tomato – 2 diced

·         Onion – 1 diced

·         Brinjal - 3 diced

·         Bengalgram dhal  – 1/4 cup

·         Green chilli – 3

·         Sambar powder – 2 tsp

·         Turmeric powder – 1/2 tsp

·         Curry leaves – 1 sprig

·         Coriander leaves – 2 tbsp

·         Salt – to taste

·         Oil – 2 tsp

·         Soak the dhal in hot water for 15 minutes. Take a pressure cooker, add the dhal, diced tomatoes, onion, & brinjal. Add enough water to cover them. Cook for 3 whistles. Once it cools down, open the cooker & mash lightly. Add the sambar powder, turmeric powder & salt. Mix it. In a kadai add the oil, then mustard, urad dhal & curry leaves  for tempering. Add this to the gothsu. Boil for few minutes & switch off. garnish with coriander leaves.