Colorful Bell peppers with coconut masala

Ingredients:

Bell peppers - 3 ( cut into 1-2 " squares)
Finely chopped onions - 1 cup
Hot green chillies - 2 ( finely diced)
Grated fresh or frozen coconut - 3/4 cup

For seasoning:

Oil -2Tbsp
Chana dal - 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red peppers - 1-2
Curry leaves - few
Turmeric - 1/4 tsp
Red pepper powder - 1/4 - 1/2 tsp (optional)
Salt - 1/2 tsp or to taste

Method :

Heat oil in a pan, add seasoning ingredients up to red peppers and fry until dal turns brown and mustard seeds splatters. Add curry leaves and add chopped onions, hot green mirchi pieces, turmeric and salt, reduce the heat and fry slowly until onions are clear. Add turmeric and coconut, fry some more time. If  spice is not enough add 1/4 tsp red pepper powder, fry altogether and set aside.

In a same pan heat oil place all the bell pepper pieces fry them little and place the lid and reduce the heat and cook until they become little soft ( 5-6 minutes).  Add onion, coconut mix which was set aside, mix we'll and cook altogether for 5 more minutes in medium high heat. Taste the salt. If needed add little more. Serve hot with Rice or Roti.

Mamidikaya ( Green mango) Pulihora

Ingredients:

Grated green mango - 1 cup
Cooked rice - 4 cups

Seasoning:
Oil - 2-3 Tbsp
Dry red peppers -2-3
Chana dal - 2 Tbsp
Urad dal - 1Tbsp
Mustard seeds- 1 Tbsp
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Sliced green peppers -2-3
Curry leaves - few
Salt - 3/4 tsp or to taste

Method :.

Heat oil in a pan, add chana dal, urad dal, red peppers, and mustard seeds, when they splatter add green chillies, curry leaves and hing. Add grated mango and fry for 5-8 minutes and add turmeric.
Turn off the heat add cooked rice and salt, mix well until all the mango seasoning and rice mixes evenly. Serve this dish as brunch or side dish with lunch or dinner.

Kamala vadina's kakara kaya pappu(Bittergourd Dal)

Ingredients:
Kakarakayalu  - 4 ( diced)
Toor dal-  1 cup
Methi seeds -1 Tbsp
Red pepper powder - 1 tsp
Tamarind pulp - 1 tsp
Salt - 3/4 tsp or to taste

For seasoning:
Oil- 1 Tbsp
Dry red peppers - 2-3
Urad dal - 1 tsp
Mustard seeds -  1 tsp
Hing - little

Method:
Combine toor dal, kakara kaya pieces, methi seeds in a large pot add water and cook until dal cooks completely. Add more water occasionally if needed. Once dal cooks completely,  add tamarind pulp and pepper powder and salt, cook for another, 10-15 minutes. In small seasoning pot, add oil, fry whole dry peppers,urad dal, mustard seeds, curry leaves and hing. Add this seasoning to dal. Serve this dal with hot rice or roti.