Simple Lunch 5

Have you noticed that food tastes specially good when the ingredients are from your own garden? The meal was the usual simple weekend affair but I am especially proud because the ingredients for two of the dishes came from my garden. I have never grown Swiss Chard before, but I happened on this article "Letting Leafy Greens into Your Life" at the right time, I ran to the store to get some seeds and they were in the ground the very next day. About 6 weeks later I have enough for some tasty sambhar. The other ingredient was Sugar Snap Peas whose flowers I had posted a few weeks earlier. The pods are bit more delicate and suitable for cooking, their crunchy fresh taste was something to savor. A recipe that is simple and is pretty much a regular in most of our homes.

Sugar Snap Peas, Baby Lima Beans and Peas Poriyal
Ingredients
1. 1 1/2 Sugar Snap Peas destring and chop
2. 1/4 Cup Peas
3. 1/4 Cup Baby Lima Peas
4. 1/2 Cup Red Onion Chopped
5. 3 Green Chillies Slit
6. Seasonings mustard, urad dal, Curry Leaves
7. 1 tbsp of fresh grated coconut

Method
1. In a Pan (Kadai) heat oil add the urad dal when brown add the mustard and curry leaves when the mustard starts to pop
2. Add the Green Chillies and saute for a second or two
3. Add the Onions and saute till translucent
4. Add the peas, lima beans and the chopped Sugar Snap Peas, add salt cover and cook till the peas are done (5-8 minutes).
5. Open the lid let any moisture evaporate, adjust salt.
6. Switch off heat, sprinkle the coconut and mix well.

Serve with rice and sambhar or as a side for chapthis.