DAL TADKA

Ingredients

moong dal or masoor dal - 1.5 cups
turmeric - a pinch
green chillies - 3 or 4 (acc to ur spice level)
garlic - 2 pods (sliced or minced)
coriander leaves - for garnish
curry leaves - for garnish
salt - to taste
lime juice - 1 - 2 tsps

For Tadka:

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee - 2 tsps
Hg - a pinch

Method

Pressure cook the dal with turmeric. (Take care to see that the dal is not mushy)

Take a non stick vessel and add ghee, cumin seeds and mustard seeds.

After the seeds splutter add hing.

Then add the green chillies and garlic and fry them for a minute.

Add the cooked dal and salt, fry for 4-5 minutes.

Garnish with curry leaves and coriander leaves.

Add some lime juice and serve it with rotis/rice.

SPINACH DAAL

Ingredients

1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method

Wash dal and pressure till done. (Approx. 2 whistles will do)

Cool and remove dal from cooker. Wash and drain spinach.

Put half the spinach in a mixie, add 2 green chillies and blend.

Heat 1 1/2 tbsp. Ghee. Add seeds and splutter.

Add garlic, ginger and chopped spinach. Stir.

Add ground spinach. Fry for 2-3 minutes.

Add dal and coriander. Bring to a boil. Do not overcook.

Remove from heat. Heat remaining ghee in a small pan.

Add clove cinnamon powder, remaining 2 chillies and pour over dal.

Add lemon juice and salt. Stir well. Serve hot with rice or parathas.

DAAL MAKHANI

Ingredients

1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt

Method

Mix and wash dals well. Soak for 30 minutes.

Pressure cook till soft but not overcooked. (Approx. 3 whistles)

Mash a little with the back of a spoon, while hot.

Heat butter in a deep pan. Add seeds, allow to splutter.

Add onion, ginger and green chillies.

Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.

Bring to a boil. Simmer for 3-4 minutes.

Garnish with chopped coriander and lemon juice.

Serve hot with rice, rotis, etc.