Ingredients
masoor dal – 1 cup
palak – 1.5 cups finely chopped
onion one piece – chopped finely
red chili – as per taste
turmeric – a pinch
dhania powder – 1 tsp
ginger/garlic paste – 1 tsp
coriander – few leaves
ghee – 1/2 tsp
salt – to taste
oil – 1 tbsp

Method
Wash palak (spinach) thoroughly, chop and keep aside.
Heat oil in a pressure cooker.
Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.
Add ginger/garlic paste, dhania powder, red cold powder, turmeric and salt.
Stir till ginger /garlic smell goes away and oil leaves the side of the pan.
Add masoor dal and palak.
Add 1/2 tsp of pure ghee.
Close the pressure cooker and cook till dal is done.
Serve hot with plain rice, papad and fried “dahi – mirchi”.

Ingredients
1 lb finely chopped cabbage
1/2 cup toor dhal or moong dhal
1/2 tsp mustard seeds
1/2 tsp cumin seeds,
1 clove of garlic
2 tbsp oil
salt to taste.

Method
Soak dhal for 1 hour.
Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. (Do not pressures cook the dhal).
Add mustard, cumin seeds and garlic paste to oil, splutter.
Add finely chopped cabbage and mix it well.
Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally.
When cabbage turns soft, add dhal, salt and mix well.
Add some more water and allow it boil for another 7 to 8 minutes with vessel closed.
Cabbage with dhal is ready to serve.
This goes very well with chapatti

Ingredients
1 cup toor daal
6-8 sprigs of fresh asparagus sticks
1/2 tsp mustard seeds
1/2 tsp jeera
1/4 tsp hing (asafoetida)
2-3 medium sized green chilies
coriander leaves chopped
a few curry leaves
a pinch of garam masala (optional)
4-5 tbsp of oil/ghee
salt to taste

Method
Pressure cook the toor daal. Chop the asparagus sticks into 2 inch tall pieces.
Heat oil/ghee in pot, add mustard seeds, when they splutter, add jeera, hing and the curry leaves.
Then add the green chilies. Fry for a bit. Add the asparagus sticks and fry for a while. Then cover with lid and cook on slow fire for a while.
When asparagus is tender (it should not become too mushy), add haldi, the cooked toor dal and salt to taste.
Add a pinch of garam masala if you like. Add water to make it as thick or thin as you like. Ideally, the consistency should be medium.
Boil the daal and then add chopped coriander leaves. Serve hot with rice or chapatis.

Ingredients
2 apples (sour)
tamarind juice extracted from lemon sized ball
sambar powder (mtr) 4 spoons
asafoetida
1 onion cut into slices
1 green chili
1 cup cooked toor dhal

Method
Peel off the apples and cut into small cubes.
Soak the apples in lemon juice for 30 mins.
With 2 spoons of oil in tava, add mustard, cummins.
Fry onions till they turn brown. Add green chilies.
Add tamarind juice, sambar powder, boil this mixture for 5 mins.
Add the apple cubes and continue boiling for another 5 mins
Added the cooked dhal and continue boiling for another 5 mins.
Add salt, coriander leaves and place the stove in sim for
10 mins.

Ingredients
1 cup tuvar dal (yellow lentils)
3-4 bunch spinach
1-cup tomato (sliced)
1/4 tsp. turmeric
3-4 flakes garlic
1 small onion (sliced)
10-15 curry leaves (optional)
1 bunch coriander
pinch asafoetida
1-2 tsp. red chili powder
1 spoon ghee
5-6 fenugreek
1 tbsp. coriander seeds
2-3 dry red chili

Method
In a pressure cooker add water, lentils, spinach, fenugreek, garlic, a small of the coriander, one whole tomato, one onion sliced, asafoetida and close the cooker.
Cook until the dal is soft (about 5-8 minutes)
Mash this cooked mixture lightly. Add salt and chili powder, cook on a low flame.
Add turmeric and half of the curry leaves.
In a saucepan, heat a small oil, add the remaining garlic and curry leaves, add dry red chilies and coriander seeds.
When the oil is hot and sputtering add it to the dal.
Allow to stand for a few minutes.

Ingredients
moong dal 1/2 cup
coconut freshly grated 1 cup
red cold powder 1 tsp
turmeric powder 1/2 tsp
garlic cloves 5-6 nos.
curry leaves
mustard seeds.
red cold 2 nos.

Method
Take the moong dal & roast it dry without any oil till it is pink in colour.
Then cook the dal till it becomes soft & can be smashed.
Meanwhile grind the coconut, garlic, red cold powder & turmeric powder together.
After the dal is cooked, remove it from flame & add the grinded mixture to it with salt & keep it aside.
Take a pan add on some oil & then to it the mustard seeds.
Once it starts spluttering add the 2 red chilies & curry leaves to it & then the dal mixture.
Let the dal become small hot but do not boil it.
Serve it with hot rice & papad.

Ingredients
1 cup chana daal
6 vadia,
broken 4 cups
water 1/2 tsp.
cumin 2 tsp.
oil 1/2 tsp.
turmeric 1/2 tsp.
garam masala salt & chili powder according to taste

Method
Clean and wash daal.
In a pressure cooker fry vadia with one tablespoon oil for 2 minutes.
Add daal, water, turmeric, salt and chili powder.
Close cooker and cook on high for another 10 minutes.
In a small pan, fry cumin with ghee.
Mix garam masala and pour it on daal.

Ingredients
split urad dal : 2 cups
grated ginger : 2 tsp.
green chilies : 3, chopped
coriander powder : 1/2 tsp.
turmeric powder : 1/2 tsp.
asafoetida : less than a pinch
cumin seeds : 1 tsp.
vegetable oil : 2 tsp.

Method
Soak urad dal for about 2 hours.
Microwave the dal for about 9 minutes by covering the dish with a plate.
Meanwhile, heat oil in a pan and splutter cumin seeds in it.
Next add asafoetida, coriander and turmeric powder.
Stir for about 1 minute.
Add ginger and chilies and the microwaved dal.
Stir for 5 minutes and your dal is done.
Note:
If you do not have a microwave , you can also pressure cook the dal with very less water.
You can also use chilke wali urad for this dish, but the chilka has to be removed by boiling the dal before making the dish.

Ingredients
onion – 1 small onion
green gram – 1/2 cup (do not use cut gram)
dhania powder – 1/2 tsp
chili powder – 1/4 tsp
ginger – small piece
garlic to taste (optional)
salt to taste (3/4 tsp)
coriander leaves

Method
Cook the green gram well.
Chop the 3/4th of onion and chop into small pieces.
Grind the remaining piece of onion with dhania powder, salt, ginger, garlic into paste (use small water).
Fry cut onions in 2 tsp of oil (vegetable).
Add the paste when the onion turns brown.
Stir for a while.
Add the cooked daal and cook till they mix well.
Garnish the daal with dhania or coriander leaves.
This can be served with chapathi.

Ingredients
tur dal 1 cup
mango-1 (if sour mango 1/2)
salt to taste
pinch of turmeric
green mirchi 1 or 2
For Seasoning:
ghee 1 tbs
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
a pinch of hing
lal mirch powder 1/4 tsp
coriander leaves for decoration

Method
Wash dal and boil until it will cook.
In a pan boil some water and add mango pieces, turmaric, lal mirch and salt.
Cook until mango become soft.
Now add cooked dal to this and boil if require add small more water.
In other pan heat ghee add mustard, cumin seeds, lal mirch powder and hing.
Add this seasoning to dal and decorate the dal with some coriander leaves.