Pressure cooker lentil quinoa soup

Ingredients:

1/2 cup toor dal

1/2 cup quinoa

1 onion finely chopped

1 cup shredded spring onions

1 cup shredded carrots

1 bell pepper (red or yellow) or sweet peppers diced

1/2 teaspoon sambar (or Indian curry) powder

1/2 teaspoon cumin/coriander powder

1 tomato diced 

1 tblsp cilantro finely chopped

2 tblsps oil 

Croutons

Method:

Sauté the onions in oil until golden, then add spring onions, shredded carrots, peppers. Add sambar powder and cumin/coriander powder. Add half cup of toor dal and half cup of quinoa and give it a swirl. Add diced tomato, salt to taste and water to fill the pressure cooker to three-fourths. Cook for a few whistles. Open and add cilantro and croutons.

Spicy spinach and radish parotta

Ingredients:
1 bunch spinach leaves
1 white radish
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp cilantro nicely chopped
2 tblsp oil
Salt to taste
4 cups of wheat flour

Method:
Finely chop the spinach, and finely grate the radish. Remove the skin before grating. Heat oil in a heavy bottom pan and add cumin seeds, red chili powder, turmeric and sauté for a minute. Then add the radish. Sauté for a couple of minutes then add the spinach. Sauté until spinach softens then add salt. Keep stirring until the water evaporates. Remove from flame and allow to cool.
Now kneed the chapati dough with a little salt and one tablespoon oil. Set aside for half an hour.
After half an hour take a lemon-sized ball of dough, roll it into a small, round shape. Put one tablespoon of the filling in center of the dough and nicely close it. Dust it with chapati flour and roll out into small round chapatis. Toast the chapati on a heated pan. Allow it to cook on both sides. Spray or dab a little oil on both sides and toast before taking it out.
Serve as a snack with coffee or tea, or as a meal.