Kasoori Methi with Dal

INGREDIENTS
•Split green beans – ½ cup
•Lentil – ½ cup
•Dry fenugreek leaves – 2tbsp
•Grated ginger – ½ “ piece
•Dry red chili- 1
•Oil – 1 tsp
•Salt 1 ½ tsp
•Turmeric powder – ½ tsp
BAGHAR

•Oil- 3-4 tbsp
•Asafoetida – a pinch
•Fenugreek seeds – ¼ tsp
•Garam masala - ½ tsp
•Coriander powder – ½ tsp
•Red chili powder – ½ tsp

METHOD

1.Pick, clean and wash both dals together. Add dry fenugreek seeds, ginger, oil, dry red chili, salt and turmeric powder to dal.
2.Pressure cook dals with 3 ½ cups water to give one whistle. Actually the fire can be shut off when the whistle just starts. This dal gets over cooked in one whistle at times.
3.Heat oil in a pan. Add asafetida. Cook for ½ minute.
4.Remove from fire. Add fenugreek seeds. Cook on low flame till it turns golden. Add red chili, coriander powder and garam masala. Cook for a few seconds. Pour over the hot dal.

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Sukhi Urad dal

INGREDIENTS
•Split black beans ( soaked for 20 minutes) - 1 cup
•Oil – 1 tbsp
•Turmeric powder – ½ tsp
•Salt – 1 ¼ tsp
•Cumin seeds – ½ tsp
•Garam masala – ¼ tsp
•Coriander powder – ¼ tsp
•Red chili powder – ¼ tsp
BAGHAR
•Oil- 3 tbsp
•Onion (sliced finely) 1
•Red chili powder – ¼ tsp
•Ginger (shredded) – 1 tsp
•Coriander chopped -1 tbsp

METHOD

1.Strain the soaked dal and keep aside.
2.Heat 1 tbsp oil in a pressure cooker. Add cumin seeds.
3.When it turns golden, add the dal.
4.Add salt, turmeric powder, garam masala. Red chili powder and coriander powder.
5.Stir on low flame for 1 minute.
6.Add 1 cup water.
7.Pressure cook to give one whistle. Keep on loe flame for 1 minute only. Remove from fire immediately.
8.Heat 3 tbsp oil in a small pan. Add onions and cook till they turn brown. Remove from fire.
9.Add chili powder. Pour the baghar over the dal. Mix gently.
10.Serve hot garnished with shredded ginger and chopped coriander.

Shahjahani dal

INGREDIENTS

• Kabuli peas (soaked for 8- 10 hours) – 250 gm
• Onion (finely chopped) - 3
• Green chilies (finely chopped) – 2
• Red chili powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 1 tsp
• Salt – 2 ½ tsp
• Cloves – 6
• Cinnamon – 2 small sticks
• Elaichi – 4
• Coconut – 1 small
• Milk – 2 cups
• Ghee – 3 tbsp
• Chopped coriander – 3 tbsp

METHOD

1. Grate coconut. Add 1 cup hot water and keep aside for 10-15minutes. Squeeze well to extract coconut milk
2. Boil 2 cups of milk till it is reduced to 1/2 cup
3. Scrub the soaked peas with the hands to remove the thin white skin.
4. Pressure cook peas with extra water till soft.
5. Blend the peas to a dal like paste.
6. Heat ghee. Add chopped onions. Cook till transparent.
7. Crush cloves, cinnamon and elaichi seeds. Add to the cooked onions and cook for 1 minute.
8. Add salt, red chili powder, coriander powder, garam masala and green chilies. Cook for ½ minute.
9. Add dal. Mix. Boil.
10. Add coconut milk and ½ cup of the thickened milk. Cook for 2-3 minutes.
11. Add chopped coriander and cook till thick. Serve hot.

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Masala Masoor

INGREDIENTS

• Lentil - 1 cup
• Onion (sliced finely) - 1
• Tomatoes (chopped) - 2
• Shallots - 6
• Ghee - 2 tbsp
• Chopped coriander - 1 1/2 tsp

Paste

• Garlic - 4
• Dry red chillies - 2
• Coriander seeds - 2tsp
• Cumin seeds - 1tsp
• Ginger - 1 1/2 " piece

METHOD

1. Pick, clean and wash the lentils.
2. Add 5 cups water and the whole onions.
3. pressure cook for 10-12 minutes on low flame after the first whistle.Keep aside.
4. Grind all the ingredients of the paste together.
5. Heat ghee. Add sliced onions. Cook for 2-3 minutes on low flame.
6. Add the cooked lentils and salt. Keep on slow fire for 5 minutes.
7. Add tomatoes. Cook for 10 minutes.
8. Serve hot garnished with coriander leaves.
   

Sweet and Sour Moth

INGREDIENTS

• Brown beans (Moth) - 1 cup
• Turmeric powder (Haldi) - 1/2 tsp
• Cinnamon (Dalchini) - 1" stick
• Brown cardamom - 2-3
  
• Tamarind - a lemon sized ball
• jaggery - 5 -10 gms
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Green chilli - 1
• Ginger - 1/2" piece
• Onion (finely chopped) -1
• Oil - 1 tbsp
• bay leaf - 1
• Red chilli powder - 1tsp
• Garam masala - 1/2 tsp
• Chopped coriander - 1 tbsp

METHOD

1. Boil brown beans with salt, turmeric powder, cinnamon, elaichi and enough water.
2. Wash and boil tamarind in some water. Squeeze and extract pulp.
3. Roast cumin seeds and coriander seeds together in a tawa.
4. grind coriander seeds, cumin seeds, ginger and green chillli to a paste.
5. heat oil. Add onion. Cook till transparent.
6. Add bay leaf and the paste. Cook for 1/2 minute.
7. Add tamarind extract and jaggery. Boil
8. Add the boiled brown beans.
9. Add red chilli powder, garam masala and salt to taste.
10. Serve sprinkled with chopped coriander.