Lentil and cabbage

Ingredients

Cabbage-2 cups

Toor dal-1/2 cup

Tamarind-marble size or 1/2 teaspoon paste

Green chillies-2

Oil-1 teaspoon

Onion-1

Cumin-1/2 teaspoon 

Preparation 

Pressure cook toordal, green chillies and tamarind with 1 cup of water for 10 mins. Meanwhile heat oil and fry cumin , onions and finely shredded cabbage. When cabbage loses its sulphur aroma, combine lentil and turmeric to this mixture and cook for 5 more minutes.

Adjust seasoning and enjoy it as soup or with rice.

Palak and baked beans curry

Ingredients

Spinach-1 bunch

Baked beans-1 tin

Potatoes -2

Onion-1

Cumin-1/2 teaspoon 

Mustard seeds-1/4 teaspoon 

Turmeric-1/4 teaspoon 

Salt for taste

Chilli powder-1teaspoon

Oil-1 teaspoon 

Coriander-1/4 bunch

Preparation 

Fry mustard seeds, cumin, onions, potatoes in oil in that order. Add 1/2 cup water and allow potatoes to soften. Now drop in spinach and baked beans along with salt, turmeric and chilli powder. Mix well and cook for five more minutes. 

Garnish with coriander and serve with roti or chapathi. This goes well on a toast as well, specially who hate eating fibre rich beans as a part of balanced diet. You can  add a tin of beans in any gravy curry Infact.