Shefali's dal

When my mother-in-law got admitted in a hospital 18 km away, my dear friend Shefali Arvind who lived near by was kind enough to provide breakfast. And she served chappathi (my in-law is severely diabetic) everyday with some variant of dal. And my in-laws liked one particular dal a lot.
So I called her up for the recipe and this dal is not only tasty but VERY easy to make.

Split yellow gram dal / cheru parippu - 1 cup
Salt
Turmeric powder - 1tsp
Pepper powder - 1 tsp
Ghee - 1tbsp
Jeera - 1 tsp
(Opt) Onion - 1 small , chopped
Tomato - 1 small , chopped
Chilli powder - 1 tsp

Soak the dal in water for half an hour and keep for boiling.
When nearly cooked add the salt , turmeric powder and pepper powder. Continue boiling.
I preferred to mash the dal, but that is up to you.
In a seperate vessel heat the ghee.
Splutter jeera and if using onion, fry till translucent.
Add the tomato and when the skin starts to peel add the chilli powder.
After a minute, add to the dal.
Serve with white rice , pulav or chappathy.

Upma Kozhakatta

This dish is a classic which has be used and abused by many a brahmin house wife!
It is not 'very' easy to make but can be made in bulk. So for almost all 'well-attended functions', this dish (nicknamed - bomb - by the 'vadyar'/ purohit community) is a favorite for the cook!
There are many steps involved , but do not get intimidated!
If you get the flour ready and freeze it, then this is the easiest dish to make.
Serve with coconut chutney and/or vathakozhambu.

Ingredients:
Raw Rice (palahara pachari)- 1 cup
Coconut - 1 cup
Coconut oil - 2 tbsp
Mustard - 1 tsp
Channa dal / kadala parippu - 1 tbsp
Red chilli - 3
Asafoetida - 1 pinch
salt

Method:

Making the rice flour:
Soak 1 cup of raw rice in water for 20 minutes. Drain and spread over a clean cloth. Place under the fan for about half an hour. Now grind coarsely to make rawa.

Making the upma:
Heat the coconut oil and splutter the mustard.
Now add the red chillies and channa dal / kadala parippu.
Once the dal turns red, add asafoetida and curry leaves.
Add 2 cups of water to this. (keep 1/2 cup near you to be used if necessary)
Add 1 cup of grated coconut and salt.
Once it comes to the boil , turn off flame and add the rice flour.
It should not be lumpy. Break all lumps.
Add more water if necessary.
Heat again till dry. Cool.

Making the kozhakkatta:
Make small balls of the upuma and steam them for 15 minutes.

Serve with coconut chutney and/or sambar / vattakozhambu.