Ingredients:
Toor dal: 1 cup
Moong Dal: 1/4 cup
Methi/ Fenugreek leaves: 1 cup chopped
Turmeric Powder: 1/4 tspn
Tamarind extract: 2-3 tbspn
Garlic: 3-4 cloves (Lightly crushed)
Chilli Powder: 1/4 tspn or according to taste
Garam masala powder: Pinch ( Optional)
Oil: 1 tbspn
Cumin Seeds(Jeera): Pinch
Asafoetida: Pinch
Curry leaves: 3-4
Salt to taste
Method:
1. Pressure cook toor dal, moong dal, turmeric powder and methi leaves using enough water for 2-3 whistles. Mash the dal very well.
2. Heat oil in a pan and add cumin seeds, asafoetida, and curry leaves. Add the cooked dal mixture.
3. Add chilli powder, garam masala powder, tamarind extract, crushed garlic cloves and salt. Boil for 5 mins.
4. Serve with roti or chapathi or rice.
Ingredients:
whole urad dal: 1 cup
Kidney Beans: 1/4 cup
Ginger-Garlic Paste: 1 1/2 tbspn
Tomato: 2
Coriander Powder: 1/2 tbspn
Red chilli Powder: 1/2 tbspn or according to your taste
Turmeric Powder: 1/4 tspn
Garam Masala: 1/4 tspn
Butter: 1/4 stick
Oil: 3-4 tbspn
Cumin(jeera): 1/2 tspn
Cinnamon: 1'' piece
Bay leaf: 1
Cloves: 2-3
Method:
1
. Soak Whole urad dal and kidney beans for about 4-5 hrs. Drain out the water. Pressure cook dal for 2 whistles or until done with 4-5 cups of water.
2. Make a puree out of tomato and keep it aside.
3. Heat oil in a pan, add bay leaf, cinnamon, cloves and cumin.
4. Add ginger-garlic paste and fry until raw smell disappears.
5. Now add tomato puree and cook for 3-4 mins.
6. Add coriander powder, chilli powder and turmeric powder.
7. Add butter and close the lid. Cook for 2 mins.
8. Add cooked dal mixture. cook on low heat.
9. Add garam masala.
10. Serve with Roti, Naan or Rice.
Note:
This dal tastes good when done in slow cooker.
Ingredients:
Moong dal: 1 cup
Toor dal: 1/2 cup
Water: 4-5 cups
Spinach/Palak: 2 cups chopped
Turmeric powder: 1/4 tspn
Garlic: 4-5 cloves chopped
Red chilli: 2
Lemon juice: 2 tbspn
Kasoori methi: 1 tbspn
Oil: 2 tbspn
Mustard seeds: 1/2 tspn
cumin(jeera): 1/4 tspn
Asafoetida(hing): pinch
Method:
1. Pressure cook moong dal, toor dal, turmeric, palak by adding 4-5 cups of water.
2. Heat oil in a pan, add mustard seeds, cumin, curry leaves, garlic, asafoetida, kasoori methi and red chilli.
3. Add this tadka to moong- palak mixture. Mix well.
4. Add lemon juice and mix well.
Ingredients:
Whole moong: 1 cup
Water: 3 cups
Onion: 1/4 ( finely chopped)
Tomato: 1(finely chopped)
Green chilli: 1(finely chopped)
Ginger and garlic paste: 1 tbpsn
Turmeric: 1/4 tspn
Coriander powder: 1/2 tspn
Garam masala: 1/4 tspn
Oil: 2 tbspn
Cumin( jeera): 1/4 tspn
Curry leaves: 1 sprig
Asafoetida: pinch
Coriander leaves to garnish
Salt to taste
Method:
1. Soak the dal for about an hour (if you are in a hurry, pressure cook for 2 whistles).
2. Add dal, salt, 3 cups of water in pressure cooker. Cook for 1 whistle or until mushy.
3. Heat oil in pan, add jeera and curry leaves.
4. Add onion, turmeric, green chilli and ginger-garlic paste and saute for 2 mins.
5. Add tomato and fry for sometime.
6. Add Coriander powder.
7. Add moong and boil for few mins.
8. Sprinkle garam masala
9. Garnish with coriander leaves.
10. Serve with Roti or Rice.
