Carrot / Cucumber kosambari ( Indian Salad )

Method
 2  fistful of moong dhal soak in water for 2,3 hours
Chop 3 to 4 carrots thinly  length wise
Remove the skin of the cucumber and chop similar to carrots
1 small onion chopped
1/2 green pepper chopped
Crush the soaked moong dhal coarsely in a blender
Mix all the above chopped stuffs

Add salt to taste. 

1 tspn sugar ( optional)
1 or 2  tspn lemon juice
Season with mustard , cumin seeds and asafoetida and curry leaves
Mix thoroughly and serve with rice and dhal

Cabbage thoran ( Dry Dish )

Method
Chop one small cabbage into legthwise pieces
Wash and keep aside
Soak 1 fistful of thuvar dhal for 2  hours ( optional)
Chop one big onion or two medium onions into fine legthwise pieces similar to cabbage pieces
Chop 3 to 4 green chillies ( according to ur spice tolerence)
Heat 3 tbspoon oil in a kadai
Add 1 tspn mustard and 1/2 tspn cumin seeds
When it splutters add 2 pods of mashed garlic
Stir for a while
Add the chopped onion and a few curry leaves
Fry for a while till onion becomes transulent
Add 1 tspn coriander powder
1 tspn jeera powder , 1/2 tspn turmeric powder , 1 tspn asofoetida powder
Stir fr a while
Add the chopped cabbage, draing all the water
Add salt to taste and cook covered on a medium flame stirring frequently. 
When done relish with roties  or with dhal and rice!