White Rice , Kadale /Black Chickpeas Green Masala Palya , Dalithoy , Chane Saaru n Gointa /Pointed Gourd Tawa Rawa Roast .
Kadale Green Masala Palya
To grind to a semi coarse paste
Soak black Chana/Chick peas overnight ,n pressure cook it till soft ,dont discard the water as it can be used to prepare Chane saaru /Plain rasam
Grind grated coconut, hing, coriander leaves, green chillies n salt to a semi coarse paste .
Ina kadai add oil, splutter mustard seeds n then add hing, curry leaves n the ground paste n fry till the raw smell goes. Add the cooked chana n mix well . switch off and add lime juice .
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Chane Saaru / Chickpeas Plain Rasam
Add the retained pressure cooked black chana water in a vessel n boil adding salt n slit green chilly n then season .
Gointa Tawa Rawa Podi / Pointed Gourd Tawa Roast
wash n scrap the skin of pointed gourd n slice them .
In a bowl add red chilly powder, hing, turmeric powder ,rice flour n salt . Add the sliced pointed gourd n mix well ..keep aside for 5 mts .
Run the marinated pointed gourd slices in semolina .Heat a tawa , drizzle oil n place the marinated slices side by side n roast on both sides