Heat oil in a pan and season with cumin and mustard.When the cumin and mustard begin to crackle, add onions and fry until golden.Add capsicum,tomato turmeric and salt. Fry for 2 to 3 minutes.Cover and cook until done. Add the garam masala,saute until it begins to smell nice.Garnish with frozen corn. Capsicum fry is ready.
Soak lal chana overnight in enough water. drain the water and keep lal chana aside.In a pressure cooker, heat 2 tablespoons mustard oil. once the mustard oil begins to smoke, add teaspoon cumin seeds, 1 tej patta when it crackle.Then immediately add finely chopped onions saute onions till they turn light brown.Next add ginger-garlic paste and saute till their raw aroma goes away now add chopped tomatoes.
Saute till the tomatoes turn mushy and you see oil releasing from the sides of the onion-tomato masala.Then add all the spice powders one by one turmeric powder, red chilli powder, cumin powder and coriander powder. Mix the spice powders very well with the onion-tomato base. Add the soaked lal chana and mix them very well with the masala now add 2 cups water season with salt and mix well.Keep the pressure cook on medium flame for 15 to 20 minutes or till the chana is cooked.
Once the pressure settles down on it's own, remove the lid and keep the cooker on stove top. Simmer the curry on a low to medium flame till it thickens slightly, mash some chana pieces with the spoon as this helps in thickening the gravy.Once the gravy has thickened to a medium consistency, add garam masala powder and mix very well. Switch off the flame.Serve lal chana ghugni garnished with coriander leaves, and drizzled with some lemon juice.
Wash bhindi thoroughly and place it on sieve until water dries up completely or clean with a dry cloth. Cut into inch round pieces.Take oil in a pan and place it on flame for heating. Add cumin seeds After suating for while add green chilli, turmeric powder, coriander powder and saut the masala for few minutes. Now add bhindi, mango powder, red chilli powder and salt. Stir the bhindi until they coated nicely with the masala.
Cover the pan for 2 minutes and cook on medium flame. Open the lid and check the bhindi. Cover again and cook for 2 more minutes. Stir and check again until done, take it out in serving bowl.
Chapati/roti
First, add some cold water in sattu and stir until all lumps dissolve completely. Now add 1 cup water to it. Also, add 1tsp black salt, plain salt, green chilli, mint leaves,chopped onion,lemon juice and roasted cumin powder. Salty sattu drink is ready. Pour the namkeen sattu drink in a glass and garnish with whole mint leaves.
To serve it more chilled, place finely crushed 3 to 4 ice cubes into it. Do have 1 to 2 glass of sattu drink during summers, this will help you get some relief from scorching heat.
Pack this lunch with lots of LOVE......
