Sauteed Sugar Snap Peas (South Indian Style) ~ Day 102

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Sugar snap peas - 1 and 1/2 to 2 pounds
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste
• Roasted gram / pottu kadalai - 2 tbsp, coarsely ground

Method:

1. Wash the snow peas and remove the tough strings on both ends of the pod.  Slit the peas into halves with a knife.
2. Heat oil in a skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal and asafoetida.  Fry until golden brown.
3. Add the sugar snap peas and stir.  Add sambar powder, turmeric powder, and salt.  Mix well, cover and cook until soft, about 7 to 10 minutes.
4. Add the ground roasted gram and mix well.  Cook, uncovered for 2 minutes.
5. Serve as a side dish with steamed rice.

Banana Stem (Vaazhai Thandu) Stir-Fry with Moong Dal ~ Day 98

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Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Banana stem - 1, large, chopped (about 2 cups)
• Split moong dal - 1/2 cups
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Dry red chilies - 4
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated fresh coconut - 2 tbsp (optional)
• Salt - to taste
• Curry leaves - few
• Coconut oil - 2 tsp
• Yogurt / buttermilk - 2 tbsp
• Water - for soaking the stem 

Method:

1. Wash and soak moong dal in enough water for 1/2 hour.
2. In a large mixing bowl, whisk the yogurt and water.  Keep it aside.
3. Score (cut) and remove the outer layer of the banana stem and discard.
4. Cut the inner portion into thin discs.  Remove the fibrous strands with your index finger as much as possible.  
5. Stack the discs and cut into strips.  Immediately soak in buttermilk water to prevent them from turning browning.
6. Drain the moong dal and the chopped banana stem.  
7. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
8. Add curry leaves and asafoetida.  Add the moong dal, turmeric powder and 2 tbsp water.  Cook until the dal is 3/4 cooked, not mushy but firm.  Add the banana stem and salt.  Mix well.  Cover and cook until soft.   
9. To speed up the process, I mixed the dal and the stem in a bowl and pressure cooked for 1 whistle and added to the tempering.
10. Serve with steamed rice.