Moong Dhal with Vegetables

1. Heat 2 tbsp oil in a large pot over medium heat.
2. Add 1 large chopped onion and cook for about 6 to 8 minutes until lightly browned.
3. Stir in 1 large chopped carrot, 3 red chili peppers, and 1 large chopped tomato.
4. Cook for 5 minutes, stirring now and then until the tomato starts to soften.
5. Add 1 cup washed moong dhal and 1/4 cup water.
6. Stir well, cover, and simmer for about 15 minutes, stirring occasionally so the dhal doesn’t catch on the bottom.
7. Once the dhal is about halfway cooked, add 1 large chopped eggplant, less than 1/2 tsp turmeric, and salt to taste.
8. Continue cooking for another 10 to 15 minutes, adding a splash of water if it starts looking too thick.
9. When the dhal is tender and the vegetables are soft, pour in 3/4 cup of coconut milk.
10. Stir gently and bring it just to a gentle boil. Don’t let it boil for too long or the coconut milk may separate.
11. Stir in 2 tbsp chopped fresh coriander (dhania) just before serving.

Crispy Aloo Fry

1. Place 6 to 8 peeled and quartered potatoes into a pot of salted water.
2. Boil for about 10 minutes until they’re just half-cooked.
3. Drain well and allow them to steam dry for a couple of minutes.
4. Toss the potatoes with 1 tsp chili powder, 1/2 tsp turmeric, 2 cloves of minced garlic, and salt to taste until evenly coated.
5. Heat 2 tbsp oil in a large frying pan over medium heat.
6. Add the potatoes in a single layer and cook for 15 to 20 minutes, turning occasionally until they’re crispy and nicely browned on all sides.
7. Taste and adjust the seasoning before serving.