DHABE KI DAL

Urad dal, with skin ½ cup
Chana dal ¼ cup
Red kidney beans ¼ cup
Onions 2 nos.
Tomatoes 3 nos.
Garlic 8-10 cloves
Green chilies 2-3 nos.
Red chili powder 1 tbsp.
Cumin powder ½ tbsp.
Fresh coriander leaves ¼ cup
Kasuri methi 1 tbsp.
Butter 3 tbsps.
Oil 4 tbsps.
Salt to taste
1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water
for at least six hours.
2.Peel and finely chop onion and garlic. Wash, remove stem and finely chop
green chillies. Wash and finely chop tomatoes. Wash and chop coriander leaves.
3.Drain soaked dals, add six cups water and pressure-cook for half an hour or
until the dals are completely cooked.
4.Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden
brown. Add chopped onion, slit green chillies and sauté for four to five minutes or
until the onion is golden brown in colour.
5.Add red chilli powder, cumin powder and stir-fry briefly. Add chopped tomatoes
and cook on high heat for three to four minutes, stirring continuously. Stir in the
cooked dals and butter and mix well.
6.Add salt, chopped coriander leaves and cook dal for ten minutes on low heat,
stirring occasionally.
7.Crush kasuri methi between the palms, sprinkle on the dals and serve hot.

SAMBHAR

Red gram dal (tur dal)
picked over & rinsed
½ cup
Water 2 cups
Tamarind pulp, lemon- sized
piece
Hot water 1 cup
Green chilies, slit sideways 2 nos.
Chopped mixed veg 1 cup
(e.g. onion, radish, potato
etc,)
Water 1 cup
Ground turmeric ½ tsp.
Sambar powder 3 tsp.
Rice flour (optional) 1 tbsp.
Extra water 2 tbsp.
Small bunch of coriander
leaves, chopped to garnish
Salt As per taste
For Tempering
Brown mustard seeds 1 tsp.
Asafoetida powder ½ tsp.
Fenugreek seeds ½ tsp.
Cumin seeds ½ tsp.
Red chili, halved 1 no.
Oil 1 tbsp.
A few curry leaves
1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2
cups water and bring to a boil. When boiling, cover pan with a lid, leaving slightly
ajar. Lower the heat, and simmer dal gently for 1½ hours. Set dal aside without
draining.
2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water
into another container, squeezing as much liquid as possible out of the tamarind
pulp. Discard the pulp. Set the juice aside.
3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare
as necessary. Chop into 1 cm ( ½ in) pieces. Set aside.
TEMPERING:
1. Heat 1½ tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida
power, fenugreek seeds, cumin seeds, halved red chili, and a few curry leaves.
2. When the mustard seeds splutter, add the slit green chilies and chopped
vegetables. Sauté for a couple of minutes.
3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar
Powder . Cover and simmer over a low heat until the vegetables are tender.
4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly
blended. If the sambar needs to be thickened, make a smooth paste of the rice
flour in 2 tbsps.extra water. Add to the sambar and cook for 2-3 minutes.
5. Garnish with the chopped coriander leaves. Serve hot with rice.

DAAL MAKHNI

Black Urad dal (whole) 1/2 cup
Red Kidney beans(rajmah) 2 tbsps.
Cumin seeds 1 tsp.
Chopped garlic 6 cloves.
Chopped ginger 2 inch.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tsp.
Butter 3 tbsps.
Chopped tomato 2 nos.
Chopped onion 1 no.
Oil 1 tbsp.
Salt As per taste
1. Pick, wash and soak whole black urad and rajma overnight in three cups of
water.
2. Peel and chop the onion, ginger and garlic finely. Wash and chop the
tomatoes.
3. Cook the soaked dal and rajma in three cups of water with salt, red chili
powder and half the chopped ginger till dal and rajma are cooked and soft.
4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles
add chopped onions and fry till golden brown.
5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well
mashed and fat starts to leave the masala. Add boiled dal and rajma to this.
Adjust seasoning.
6. Add garam masala powder and simmer on very low heat for fifteen minutes.
7. Add fresh cream and let it simmer for another five minutes.
8. Serve hot with Naan or Paratha.

RAJMA RASMIA

Rajmah 200 gms.
Chopped onion 1 cup
Chopped tomato 1½ cup
Garlic paste 1 tbsp.
Ginger paste 1½ tbsp.
Red chili powder 1 tbsp.
Coriander powder 1 tbsp.
Turmeric powder 1 tsp.
Chopped green coriander 1 tbsp.
Cumin powder 1 tsp.
Bay leaf 3 no.
Garam masala powder 1 tsp.
Oil 3 tbsp.
Salt As per taste
1. Soak rajmah (red kidney beans) overnight in 5 cups of water.
2. Boil rajmah or pressure cook until soft and fully cooked.
3. Heat oil, add bayleaves, chopped onion and sauté’ onion till golden brown in
color. Add Ginger Paste and Garlic Paste. Cook for a minute.
4. Add red chili powder, coriander powder, turmeric powder and cumin powder.
Stir and add chopped tomatoes, cook till tomatoes are fully mixed with the
masala.
5. Add boiled rajmah and cook on a slow flame for 15 minutes. Add Garam
Masala Powder and garnish with chopped fresh coriander.
6. Cook until gravy is thick and rajmah coated with it.
7. Serve hot with steamed rice

DAAL PAKHTOONI

Black Urad dal whole 150 gms.
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Red chili powder 1 tbsp.
Butter 100 gms.
Fresh cream 100 ml.
Tomato puree 1½ cup
Garam masala powder 2 tsp.
Salt As per taste
1. Pick and wash whole black urad. Soak it in 4 cups of water for 8-10 hours.
2. Cook it in 4-5 cups of water along with salt, red chili powder, Ginger Paste and
Garlic Paste. Bring it to a boil. Reduce flame and simmer for about an hour or till
it is completely cooked and tender.
3. Add tomato puree, butter and Garam Masala Powder and cook on a slow
flame for an hour.
4. Add fresh cream, correct seasoning and simmer for another 10 minutes.
5. Serve hot with a bread of your choice.

PALAK MASOOR DAL

Uncooked masoor dal 1 cup
Spinach (palak)leaves 1 bunch
Onion 1 no.
Tomato 1 no.
Cumin seeds (jeera) ½ tsp.
Turmeric powder (haldi) ½ tbsp.
Dried mango powder
(amchur)
½ tsp.
Chili powder ¼ tsp.
Garlic 3-4 cloves
Green chilies 2-3 nos.
Ginger A small
piece
Oil 3 tbsp.
Salt As per taste
1. Clean and wash the masoor dal. Cook the dal in a pressure cooker with
approx.1½ cup of water.
2. Chop the palak leaves and wash them thoroughly.
3. Chop the onions and tomato.
4. Grind the garlic, green chilies and ginger into a fine paste.
5. Heat the oil in a thick bottom vessel, add the jeera, then the onions and cook
for a few minutes till onions turn golden brown.
6. Add the ginger-garlic paste, haldi powder, chili powder, the amchur and
chopped tomatoes.
7. Stir and now add the cooked masoor dal and the palak leaves.
8. Add the salt. Boil for a few minutes and serve hot.

CHOLAR DAAL

Bengal Gram 1 cup.
Cooking Oil or Ghee 2 tbsp.
Seasoning - 2 types.
a) Panch Phoron 1 tsp.
Red Chili Powder 1 tsp.
or
b) Cinnamon ( Pounded
lightly )
½ "
Cardamoms 2 nos.
Cloves 2 nos.
Bay leaf 1 no.
Cumin powder ( finely
ground roasted)
1 tsp.
Turmeric Powder 1 tsp.
Sugar (optional) As required
Jeera Powder (roasted
optional)
As required
Salt To taste
1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water.
2. When dal is cooked, but not dissolved, remove from fire.
3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies,
and fry till it becomes dark red OR
(b) fry red chilies, add pounded spices and bay leaf and fry little.
4. Pour fried seasoning into hot dal and mix thoroughly.
5. Add sugar (optional), and sprinkle roasted jeera powder (optional).
6. Stir and serve.

DAAL FRY

Moong dal ¾ cup
Masoor dal ¼ cup
Onion 1 nos.
Ginger garlic paste 1 tbsp.
Tomato 2 nos.
Cumin seeds ½ tsp.
Haldi ½ tsp.
Red chili powder ½ tsp.
Garam Masala powder ½ tsp.
Green coriander leaves a few
Pure ghee 3 tbsp. Salt To taste
1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three
and half cup water and a little haldi.
3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion.
Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté
well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add boiled dals and salt, bring to required consistency and add green dhania
leaves and garam masala powder. The dal is done.
6. Before serving, heat little ghee put Garam Masala Powder and pour over the
dal.

GUJRAATI KADHI

Yogurt,sour 2 cups
Jaggery 2 tbsp.
Bengal gram flour 2 tbsp.
Ginger 1" piece
Curry leaf stalks 2-3 nos.
Coriander leaves ½ cup
Green chilies 2 nos.
Salt To taste
For Tempering :
Cinnamon 1" piece
Cloves 5 nos.
Fenugreek seeds 1/ 4 tsp.
Cumin seeds ½ tsp.
Asafoetida powder ¼ tsp.
Oil 1 tbsp.
1.Whip the sour yogurt and add enough water to obtain a pouring consistency.
Add gram flour to it and set aside.
2.Scrape the ginger and finely chop and slit green chilies into two and set aside.
3 Chop the jaggery, wash and chop the coriander leaves and set aside.
4.To the yogurt mixture add the chopped ginger, the jaggery and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit
green chilies and asafoetida. Add the yogurt mixture and stir constantly till it boils.
6. Cook on slow flame for 5-8 minutes.

PUNJ RATNI DAL

Moong Dal (whole) 30 gms.
Masoor Dal (whole) 30 gms.
Urad Dal (whole) 30 gms.
Channa Dal 30 gms.
Tur Dal 30 gms.
Black Cumin Seeds 3 gms.
Onions 50 gms.
Coriander Powder 10 gms.
Red Chili Powder 3 gms.
Turmeric Powder 3 gms.
Cumin seeds 5 gms.
Fennel Powder To taste
Coriander 20 gms.
Ghee 75 gms.
Salt As required
For the Tempering
White Butter 60 gms.
Tomatoes 60 gms.
Yogurt 60 gms.
Garam masala 3 gms.
1. Pick and wash the lentils in running water and soak for an hour, drain and keep
aside.
2.Chop the onions and clean, wash and chop the coriander.
3.Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
4.Heat the ghee in a handi, add cumin seeds and saute over medium heat until
they begin to crackle.
5.Add onions, saute until brown, add lentils and stir for 4-5 minutes.
6.Then add water, bring to a boil, now add coriander powder, red chilies,
Turmeric powder and salt and cover and simmer until lentils are cooked.
7.Mash the lentils lightly against the sides with a spoon.
8.Sprinkle cumin and fennel powder, stir for 2-3 minutes.
9.To prepare the tempering, melt butter in a kadhai, add tomatoes, yogurt and
garam masala, and saute on medium heat until the fat leaves the sides.
10.Put in the lentils and stir for 3-4 minutes.
11.Garnish with coriander leaves and this can be served with Phulkas.

TOMATO RASAM

Tomatoes, chopped fine 4 large
Red gram dal 3 tbsp.
Green chilies, slit sideways 3 nos.
Ginger chopped fine 1" piece
Turmeric powder ½ tsp.
Water 2½ cups
Salt To taste
For Tempering :
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Chili halved 1 no.
Pepper powder 1 tsp.
Asafoetida powder ½ tsp.
Curry leaves A few
Ghee 2 tsp.
1. Pressure cook the red gram dal and set aside.
2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the
mustard seeds splutter, add the green chilies, ginger and tomatoes.
3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.
4. Add the cooked dal and the remaining 1½ cups water and bring to the boil.
5. Garnish with chopped coriander leaves.
6. Serve hot.

BHINDI GAVAR DAL

Dal (yellow moong dal) 200 gms.
Bheendi (Lady Fingers),
small
100 gms.
Gavar, (Cluster Beans) 50 gms.
Tomatoes, chopped 2 nos.
(medium)
Green Chilies, finely
chopped
5 nos.
Ginger, finely chopped 1" piece.
Curry leaves A few.
Cumin seeds 1 tsp.
Turmeric powder ¼ tsp.
Red chili powder 1 tsp.
Asafoetida ¼ tsp.
Water 4 cups
Kokam leaves 4-5 nos.
Oil 3 tbsps.
Salt To taste.
1. Keep the lady fingers and the cluster beans whole, only chop off the ends.
2. Wash and soak the dal in water for ½ an hour, then boil with salt and
turmeric powder.
3. When the dal becomes tender, churn it well and put in the lady fingers,
cluster beans, curry leaves, chopped green chilies, ginger and tomatoes.
4. Make sure there is sufficient water to cook the vegetables and cook them
till they are tender.
5. Now heat the oil and put in the asafoetida and cumin seeds.
6. After a couple of seconds, add chili powder and mix this vagar to the dal.
7. Finally add the kokam leaves to the dal and put off the gas.

SPECIAL CHANA DAAL

Chana dal water ½ litre
Tamarind, soaked in a little
water
A lemon
sized ball
Drumsticks, cut in 4 cm. 3 nos.
(optional)
Chili powder 2 tsp.
Jaggery, crumbled 60 gms.
Cummin seeds 1 tsp.
Dry coconut, sliced ¼
Goda masala (branded
garam masala powder)
1 tsp.
Mustard seeds ½ tsp.
Cumin seeds ½ tsp.
Cloves 4 nos.
Cinnamon 6 cm.
Bay leaves 4 nos.
Curry leaves A few
sprigs
Oil 2 tsp.
Salt To taste
1. Boil chana dal in sufficient water and strain the water after the dal is well
cooked.
2. Extract tamarind pulp and add to the dal water. Bring to boil.
3. Add drumsticks, if using them, and parboil them.
4. Add chili powder, salt and jaggery.
5. Roast the cummin seeds and dry coconut well and grind to a fine paste. Then
add the dal water.
6. Also add goda masala powder stir well and continue to cook.
7. Heat oil and season with cummin seeds, mustard seeds, cloves, cinnamon,
bay leaves and curry leaves.
8. Pour the seasoning over the simmering aamti.
9. Simmer till the aamti is done. Serve hot.
10. This aamti can be prepared with the dal water remaining after cooking the
chana dal for puran poli.

RAJASTHANI DAAL

Urad Dal ½ cup
Rajmah 1 cup
Onions 2 nos.
Ginger 1" cube
Garlic, ground to paste 1 tsp
Turmeric ½ tsp
Red Pepper ½ tsp
Garam Masala ½ tsp
Water 8 cups
Tomato, ground 1 cup
Chilies, chopped 4 nos.
Cream ½ cup
Coriander leaves Few
Ghee ½ cup
Salt 2 tsps.
1.Soak urad dal and rajmah overnight.
2.Add both the dals, onion, ginger, garlic, spices and water in a pressure cooker
and cook till mixture is tender.
3.Meanwhile fry tomato in a ghee and then add cooked dal, ground chili,
coriander leaves and simmer till they are well mixed.
4.Add fresh cream, stir and serve hot with batis.

GRAM DAL

Gram dal 8 cups
Dry red chilies 2 nos.
Mustard seeds ½ tsp.
Black dal ½ tsp.
Green chilies 2 nos.
Ginger A piece
Coriander leaves A bunch
Grated coconut 2 tbsp.
Lemon juice As required.
Coconut oil 2 tsp.
Salt To taste
1. Cook the dal in enough water till tender.
2. Pour coconut oil in a saucepan and add salt, mustard seeds, black dal and red
chilies.
3. Chop finely the green chilies, ginger, coriander leaves, and when the mustard
sputters throw these in, together with the cooked dal.
4. Mix in the grated coconut and sprinkle with lemon juice to taste.

WATELI DAL

Bengal gram, split 225 gms.
Green chilies 6 nos.
Cumin seeds 1½ tsp.
Turmeric powder ½ tsp.
Chili powder ½ tsp.
Salt To taste.
For the tempering
Mustard seeds ½ tsp.
Asafoetida ½ tsp.
Coriander, chopped ½ cup
Oil 3 tbsps.
1.Soak the dal overnight in water and in the morning grind it along with the 3
green chilies,¾ tsp.cumin seeds, salt and a little water.
2.Heat oil in a pan, add the mustard seeds and when they start crackling, add the
Asafoetida, cumin seeds and green chilies.
3.Next add the gram mixture, turmeric and chili powder with 1 cup water.
4.Cover and cook over a low flame.
5.Once all the water has evaporated and the gram becomes soft remove and
serve hot garnished with chopped coriander leaves.

MAHARANI DAAL

Onion, chopped (small) 1 no.
Green chilies, chopped 2 nos.
Tomatoes, chopped 1 no.
Ginger, crushed ¾ inch.
Rajma (kidney beans) ¼ cup
Black gram(whole urad dal) ¼ cup
Chana dal ¼ cup
Turmeric powder ¼ tsp.
Red chili powder 1 tsp.
Fresh cream 1 tbsp.
Coriander leaves, chopped As required
Butter 1 tbsp.
Oil 1½ tbsps.
Salt To taste
1.Keep the rajma, urad & chana dal soaked in water for 4-5 hours.
2.Pressure cook the dals, then remove into another vessel and simmer for
another half an hour till the mixture becomes extremely soft.
3.In another vessel, heat oil and sauté the chopped onions, tomatoes, chili &
ginger in it.
4.Add the turmeric and chili powder once the onion-tomato mixture becomes soft.
5.Sauté this mixture till you get a nice aroma, then pour the cooked dal and boil
for a while.
6.Add salt accordingly, and just before taking off from the heat add the fresh
cream and butter.
7.Sprinkle chopped coriander leaves and serve hot with rice or chapatis.

DHABE KI DAL

Urad dal, with skin ½ cup
Chana dal ¼ cup
Red kidney beans ¼ cup
Onions 2 nos.
Tomatoes 3 nos.
Garlic 8-10 cloves
Green chilies 2-3 nos.
Red chili powder 1 tbsp.
Cumin powder ½ tbsp.
Fresh coriander leaves ¼ cup
Kasuri methi 1 tbsp.
Butter 3 tbsps.
Oil 4 tbsps.
Salt to taste
1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water
for at least six hours.
2.Peel and finely chop onion and garlic. Wash, remove stem and finely chop
green chillies. Wash and finely chop tomatoes. Wash and chop coriander leaves.
3.Drain soaked dals, add six cups water and pressure-cook for half an hour or
until the dals are completely cooked.
4.Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden
brown. Add chopped onion, slit green chillies and sauté for four to five minutes or
until the onion is golden brown in colour.
5.Add red chilli powder, cumin powder and stir-fry briefly. Add chopped tomatoes
and cook on high heat for three to four minutes, stirring continuously. Stir in the
cooked dals and butter and mix well.
6.Add salt, chopped coriander leaves and cook dal for ten minutes on low heat,
stirring occasionally.
7.Crush kasuri methi between the palms, sprinkle on the dals and serve hot.

LOBIA KI DAAL

Lobia or white beans 250 gms.
Onion(large size) 1 no.
Garlic 4 flakes
Mango power 1 tbsp.
Coriander powder 1 tbsp.
Cumin seeds(roasted &
ground)
1 tbsp.
Garam masala ½ tsp.
Turmeric powder ½ tsp.
Tomatoes diced(large size) 2 nos.
Green chilies(minced) 3 nos.
Ghee 2 tbsps.
Handful of coriander
leaves(finely chopped)
Chilli powder(as required)
Sodabicarb to taste
Salt to taste
1.Soak the beans in water overnight.
2.The next morning add a pinch of sodabicarb and salt.
3.Cook the beans till tender and dry.
4.Make a paste of the onion and garlic.
5.Heat the ghee and fry the paste till golden brown.
6.Add the spices and tomatoes and cook till the ghee floats on the top.
7.Next, mix well the green chillies and lobia to the above and then add half a cup
of water.
8.Bring to a boil and cook on a medium flame till the gravy thickens.
9.Garnish with coriander leaves and serve whilst hot

MAHARASTRIAN KADHI

INGREDIENTS:-
Besan 2 tbsps.
Curd 3 cups
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Green chillies, slit 2
Turmeric powder 1 tsp.
Mustard seeds ½ tsp.
Curry leaves 4-6
Oil 1 tbsp.
Salt To taste
METHOD:-
1. Combine besan and curd thoroughly, add about 2 cups water and turmeric
powder. Cook it on slow heat stirring continuously.
2. Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste,
green chillies and curry leaves. Cook for a moment and then add this to kadhi
3. Stir continuously on low heat until kadhi is slightly thick. 4. Remove, adjust salt
and serve.