Dals &Soup

DALS - A to L

Ambat Dal

1 cup tur dal (cooked)
½ cup shredded cabbage (cutinto five pieces)
Salt to taste

For Masala:
¼ cup coconut
6 red chillies
1 tsp. jeera
1 tsp. asofoetida
½ tsp. turmeric powder
1 small ball of tamarind. (Grind to a fine paste)

For Seasoning:
1 tsp. coconut oil or ghee
1 tsp. asofoetida

Cook the shredded cabbage. When tender, add the cooked dal. Stir properly so that the dal is mashed well. Add the ground masala and salt. Bring to a boil. Add water, to get the right consistency. Boil for 2-3 minutes and then take off the fire. Season and offer hot. 

Arhar Dal Erusheri

1 cup arhar dal
1/3 cup fresh coconut grinded & powdered
3 green chillies, minced
2 teaspoons cumin seeds
1 teaspoon asofoetida
sprig curry leaves
salt to taste

Dry grind cumin and coconut and prepare a paste. Boil arhar dal and drain water and keep seperately. In a karai heat coconut oil and add mustard seed and grated coconut. When the coconut turns brown add the dry arhar dal and the grinded paste and salt. Mix well and add dal water if required. Serve hot. Cooking time: 20 minutes. 

Arhar Dal Malai

Arhar dal ¼ pound
Sour curd ½ cup
Chilli paste 1 tsp
Bay leaves 4
Salt and sugar to taste
Coconut milk 1 and ½ cup
Ginger paste 1 tbsp
Cumin seeds 1 tbsp
Ghee

Pressure cook Ahrar dal till soft. Hheat ghee in a kedai, add cumin seeds, bay leaf and red chillies and let sputter, and then add ginger paste, curd, salt and sugar. Saute for sometime and add the dal. Ppour in the coconut milk. Boil for 2 minutes. 

Balti Masoor Dhal

½ pound split skinless lentils (masoor dhal)
3 cups Water, approx
1 t Salt
1/2 t Red chilli powder
1/4 t Ground turmeric
1 teaspoon asofoetida
60 g Chopped fresh tomatoes
2 T Ghee
1 Sliced fresh green chili
2 T Chopped fresh coriander
1 T Garam masala

Wash the dhal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water. Put the dhal into a karahi or saucepan and add just enough water to cover the dhal. Add the salt, chilli powder, turmeric, and tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until dhal is cooked but still whole. Garnish with fresh chili slices, if liked, and coriander and garam masala. Do not stir. The beauty of this dish is to serve with a top layer of oils. 

Bengal Cholar Dal

250 Grams Chholar Dal (Split Peas)
3 Bay Leaves
3 Red Chillies
1 Coconut
3 tablespoons Olive oil
2 teaspoons Cumin seeds
2 1/2 Grams Chilli Paste
1 inch Ginger
Ghee

Boil dal with double the amount of water, till thick consistency. Take the coconut flesh and cut into small dices. Fry in mustard oil. Add cumin seeds to the coconut and fry them. Add ginger, chillies, cumin and coriander powder. Add dal and stir to mash the grains. Finish off with a dollop of ghee and garam masala. 

Bengali Dal

Bengal gram (channa dal) 2 cups
Turmeric powder 1 tsp
Water 3 1/2 cups
Cumin seed 1 tsp
Red chilli whole 4
Bay leaves 3
Cinnamon 1" piece
Cardamom 4
Ginger 1" piece chopped
Green chilli 6 slit
Jaggery 2 tbsp powdered
Salt 2 1/2 tsp
Mustard 5 tsp

Heat oil in a pressure cooker. Add red chillis, Bay leaves, Cloves, Cinnamon, Cardamoms, Cumin seeds. Stir for 1/2 minute. Add all the other ingredients, stir and fry for two minutes. Add water. Close the lid and wait for one whistle. Lower the heat for two minutes. When the cooker is cool open and add 1 tbsp ghee. 

Bengali Khatti Mithi (Sweet & Sour) Chana Dal

2/3 pound chana dal
1/4tsp mustard seeds
1/4tsp fenugreek seeds
1/4tsp kalongi seeds
1/4tsp anise seed
5 whole red chillies
2 bay leaves
1tsp turmeric powder
1tsp sugar
½ cup fresh coconut sliced into 2 cms long pieces
2tbsps raisins
Oil
Salt to taste

Mix all ingredients together. Bring to a low boil, stirring often for 15 minutes, then reduce heat. Cooking time - 1 hour 

Bengali Moong Dhall

6 oz Split washed moong dal
2 Bay leaves
1 Tbs Ghee
2 1/2 Tbs Dessicated coconut
1 ts Ground turmeric
3 Whole chillies (green)
1 ts Salt
3 tb Chopped fresh coriander
1 ts Ground cumin
1 1/2 tb Ghee or oil
2 ts Whole cumin

Put dal into solid saucepan and heat dry over moderate heat, stirring constantly for about five minutes. Pour in cold water to cover. Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear. Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cumin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges. Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. Watch to keep from sticking. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cumin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes before offering. 

Bengali Palak in Muger Dal

1 cup yellow moong dal
1 bunch spinach, finely chopped
3 tbsp. ghee
2 tsp. panchphoran
3 whole red chillies
1 bay leaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder
salt to taste

Roast dry dal in a large heavy skillet, stirring continuously till golden. Add 3 cups water, bay leaf, and turmeric powder. Bring to a boil and simmer semi-covered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 tsp. amchoor (dried mango) powder. Stir gently. 

Bengali Red Dal Curry

1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno), chunked
1/2 teaspoon turmeric
1 1/2 teaspoon salt
4 tablespoons ghee
1 C chopped tomatoes
1 tablespoons grated fresh ginger
2 tablespoons ghee
1 tablespoons panch phanon
4 dried small red chilies
2 teaspoons asofoetida

Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Fry the tomatoes and ginger in a little oil and continue cooking until the tomatoes decompose into a mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve. 

Bhaja Muger Dal

Yellow split moong beans ¼ cup
Turmeric:1/2 tsp
Green chiles:2, seeded & minced
Salt to taste
Sugar: 1tsp
Cumin powder
Coriander powder
Ghee
Bay leaf:2
Ginger paste: 1 tsp
Ghee: 2 tsp

Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover and stir occasionally. Add salt, sugar, cumin and coriander. Keep warm. Heat oil in a skillet. Add bay leaf and fry for a few seconds. Add ginger and minced green chille and fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal and mix well. Simmer for a further couple of minutes and remove from heat. Add ghee and mix it. Cover and let stand to let the flavors develop. Garnish & serve. 

Cabbage Dal

1 cup lentils
1 cup cabbage (grated)
salt to taste
1 tbsp ghee
1 tsp blackgram dal
1 tsp cumin
2 red chilis (halved)
A pinch turmeric powder
1 teaspoon asafetida
a few curry leaves

Wash and pressure cook lentils. Mash the cooked lentils and set aside. Cook cabbage in a wok, adding just enough water, put turmeric powder and salt and cook it till done. Take out from the bowl drain all the water. Set aside. Heat oil in pan and add all the seasonings. Fry and add cabbage and stir well. After few minutes add mashed lentils and salt. Mix well,cover and let it cook on a low flame for few minutes and remove from the heat.Put curry leaves. Serve hot with rice and ghee. 

Chana-Vadia Daal

1 cup Chana (Bengal Gram Dal) Daal
6 Vadia, broken
4 cups water1/2 tsp. Cumin
2 tsp. Oil
1/2 tsp. Turmeric
1/2 tsp. garam masala
Salt & chili powder to taste

Clean and wash dal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Add dal, 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 dal. Serve hot. Vadia, or wadi, are dried, airy chunks of urad or chana flour mixed with spices, oils, and peppers, etc. Get them prepared at the Indian grocery. 

Chilka Urad Dal

1/2 cup urad dal split with skin, soaked for half hour (drain and set liquid aside)
1/2 cup zucchini diced or carrots or squash or pumpkin, peeled and diced
1/2 inch cinnamon stick
3 cloves
1 tbsp. ghee
1 tsp. cumin seeds
1 bay leaf
1" Ginger, minced
1 cup tomato, peeled and diced
2 tbsps. thick cream

Add zucchini, cinnamon and cloves with 2.5 cups of water in a pot with a lid and cook over medium heat till the lentil is soft. Adjust water to your desired consistency. Seasonings: Add ghee to a skillet or pan and heat till the ghee is hot. Add cumin seeds and bay leaf and let the seeds sizzle. Add ginger, tomatoes and cook for 5 minutes. Add the cooked lentils and simmer for 15 minutes. Garnish with half and half and serve hot 

Cholar Dal #1

250 gms cholar or channa dal
1 teaspoon turmeric paste
1/4 teaspoon chili paste
1 tbls coriander paste
2 tbls cumin paste
1 tbls garam masala paste
4 -8 green chilies, slit
Salt to taste
1/4 coconut finely grated
1 tbls ghee
2 teaspoons sugar
3 bay leaves
. Salt to taste

Wash dal and keep aside for half an hour and add to the boiling water in the bowl. Add turmeric and chili paste and stir. Simmer over medium heat till dal is done. Mix well. Add the coriander, cumin and garam masala pastes and green chilies, also add salt and sugar to taste. Mix thoroughly and cook till dal is soft and cooked. In a Karai, heat the ghee, add bay leaves and garam masala. When it stops spluttering, pour into the dal. Add coconut, stir and remove from heat. 

Cholar Dal #2

1 cup chana dal, soaked overnight in 5 cups of water
1/4 tsp. turmeric
1 whole fresh green chili
1/2 tsp. salt
2 tsp. ground cumin
2 Tbs. raisins
1 1/2 Tbs mustard oil
1 bay leaf
1 whole dried red chili
5 whole cardamom pods
2-inch cinnamon stick
2 whole cloves
1/4 tsp. kalonji seeds
1 Tbs. seeded, chopped fresh green chili
2 Tbs. dried flaked or shredded sweetened coconut
1/2 tsp. garam masala
A sprinkling of ghee

Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole chili. Simmer, covered, 1 hour or until the dal is very tender and breaks easily when pressed between thumb and index finger. During this period, uncover and stir often, adding 1 to 2 tablespoons of hot water if the dal starts to stick to the bottom. Discard whole chili. Add salt and cumin. Remove from heat. Purée 1 cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan. Add raisins. Bring to simmer, then keep warm. Heat oil in a 6-inch pan over medium low heat. Fry bay leaf and red chili until the chili darkens. Fry cardamom, cinnamon, and cloves for 5 seconds. Add kalonji and fry another few seconds. Turn heat to low. Add chopped green chili and coconut and cook for a few seconds, stirring constantly. Remove from heat. Add this spice mixture to the dal. Simmer 2 to 3 more minutes. Remove dal from heat. Blend in garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and ghee, and serve. 

Cholar Dal #3

3 cups of Chholaar dal
8 cups of water
3 tbs. sunflower oil
2 laung (cloves)
3 small elaichi (cardamom)
2 tej patta (bay leaves)
1 whole red chilly
1 tsp. jeera whole seeds (cumin seeds)
1/2 cup of shredded coconut
2 tsp. cumin paste
2 tsp. dhania paste (Coriander)
1/2 tbs. adrak paste (Ginger)
1/3 tsp. red chilly paste
1/2 tsp. green chilly paste
2/3 tsp. haldi (Turmeric)
1/2 cup small pieces of coconut
20 gms. Raisins (soaked in water)
20 gms. Cashews (chopped)
1 tps. of sugar
Salt to taste

Boil the dal in pressure cooker on medium flame. Count five whistles to ensure the dal is cooked. Take care that the grains are tender but not disintegrated. Take a deep kadai (frying pan), heat oil and fry the coconut pieces till light brown and strain them out. Fry the whole red chillies, bay leaves, cumin, cloves and cardamom. Now add shredded coconut and fry till it’s light brown. Mix green and red chilli paste, cumin paste, coriander paste, turmeric powder and fry it with the rest till it turns brown and the oil starts leaving the masala. Now add sugar and salt to the boiled dal along with the water left in the pressure cooker. Then add it to the fried masala and cook for few minutes. The gravy should be thick. Garnish Chholaar dal with raisins, cashew and fried pieces of coconut. 

Dal Bhat

2 cups Basmati rice
4 cups water
1 tsp butter
1½ cups lentil (any kind)
4 to 5 cups of water
½ tsp turmeric
6 tbsp ghee
1-1/2 teaspoons asofoetida
2 chillies (dried red)
Salt to taste
¼ tsp (pinch) coriander
1 tbsp fresh ginger paste

Wash rice and soak for 5 minutes. Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done Wash lentils and soak lentil for 10 minutes. Remove anything that floats on the surface and drain extra water. Add drained lentils in fresh water and bring to a boil again. Add all spices. Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. In a small pan heat the remaining ghee and fry the chilies. Stir into the lentils a few minutes before you stop boiling. Serve with rice. 

Dal Bukhara

½ cup whole black gram(Sabut Urad)
1 Tsp chopped Green Chillies
1 Tsp chopped Ginger
1/3 cup Curd
½ Tsp- Salt
3 Tbsp Oil
1 Green Chillies, minced
1 inch piece Ginger, minced
1 Tsp Cumin Seeds
1 inch Cinnamon
2 Cardamom
2 Peppercorns
2 Tomatoes (boiling for 10 minutes then mash into paste)
1 Tsp Salt
5 Tbsp Tomato Puree
1 Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Coriander Powder
1 Tsp Mango Powder
2 Tsp Sugar
1 Tsp Garam Masala
½ cup- Milk
A drop Red Food Colour
Chopped Coriander Leaves
1 Green Chilli, minced fine
Fresh Ginger pieces, julienned
Butter
Garam Masala
Cream

Soaked the blackgram overnight in water. Next day pressure cooked with 2 cups water, 1 Tsp chopped Green Chillies,1 Tsp chopped Ginger, 1/3 cup Curd, ½ Tsp salt. When ready to prepare, heat oil in a kadhai. Add cumin seeds and let it crackle. Add cinnamon, cardamom, peppercorns and fry well. Next add green chilli and ginger, then tomato paste and fry well. Add the pressure cooked dal and the salt and spices. Add tomato puree and mix well. Add milk, water, colour and mix well. Simmer very well and stir occasionally. Check the seasoning and adjust accordingly. Serve hot garnished with chopped coriander leaves, green chilli and ginger juliennes, garam masala, butter and cream. 

Dal Makhani #1

1 cup whole urad dhal
2 red chillies
A pinch of asofoetida
1/4 tsp soda bi carb (baking soda)
2 inches fresh ginger
Salt to taste
4 small tomatoes
1 cup milk
3/4 cup beaten curd
2 tsp dhania (coriander) powder
2 green chillies
1 tsp tandoori masala (without onion)
1/2 tsp garam masala powder
3-4 tbsp butter
3 tbsp ghee
A few coriander leaves for the garnish

Pressure cook the dhal with all the remaining ingredients. Blend tomatoes and green chillies together. Heat ghee and the puree and saute till done. Add the curd and coriander powder. Cook for a few seconds and add the tomato mixture to the boiled dhal. Add milk, butter, garam masala powder and tandoori masala to the dhal. Simmer on low heat stirring occasionally. When ready to serve, beat the curd till smooth. Put in a bunch of corinader leaves in the middle and then pipe the curd through a bag in white circles around the coriander. 

Dal Makkhani #2

1 cup black urad dal
¼ cup rajmah (red kidney beans)
¼ cup chana dal
salt to taste
1 tablespoon ginger paste
2 teaspoons asofoetida
1-1/2 cup tomato crushed
1 tsp chilli powder
3/4 cup butter (unsalted)
1/2 cup cream
4 tbs ghee

Wash the urad dal, rajmah and chana dal and soak overnight. In oil fry crushed tomato, ginger and chilli. Bring to a low boil, and continue to boil for a couple of minutes. Remove and set aside. Drain the dal. Put the drained lentils in a pan, add three litres of fresh water and bring to a boil. Lower the heat to very low, cover and simmer for 3-1/2 hours or until cooked. (Ideally, it should be left on a charcoal angeethi or on top of a tandoor after the day's cooking is over). Uncover, remove the scum, increase to low heat, and begin the final phase of cooking by mashing the lentils against the sides with a wooden spoon. Scrape off the lentils that cling to the sides as the liquid diminishes and incorporate into the simmering dal. Add half of the butter, ginger paste, tomato mixture, chilli powder and salt. Simmer, stirring at regular intervals, for one to 1-1/2 hours. Stir in the cream, remove and offer. 

Dhal Makhani #3

1 cup whole urad dhal
1tbsp gram dhal
1tbsp rajma (red kidney beans)
1/2 cup curds
1/2 cup fresh cream
4 green chillies chopped
1 tomato chopped
1/2"piece ginger
1/2 tsp chilli powder
1/2 tsp turmeric powder
1tsp cumin powder
1/2 tsp garam masala powder
2tbsp butter
1tbsp fresh cream
1tbsp coriander leaf chopped
salt to taste

Soak the gram, dhal and rajma for about six hours. Add water and pressure cook them until soft. Mash and boil again for twenty minutes. Add the cream and curds to the cooked dhal. Heat ghee in a pan, splutter cumin seeds and then fry ginger, green chillies, tomatoes, turmeric powder and chilli powder. Fry again for two minutes. Stir in the dhal add salt and simmer for a while. Remove from fire and garnish with chopped coriander leaves. Heat butter till it melts, pour on top of the dhal, sprinkle garam masala powder and serve hot. 

Five-Jewel Creamed Lentils

175 Grams Yellow Split Peas (channa dal) (6 ounces)
90 Grams White Gram Beans (urad dal) (3 ounces)
45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
45 Grams Red Lentils (masar dal) (1 1/2 ounces)
1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons ghee
2 Teaspoons Ginger, minced
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons ghee
1 1/2 Teaspoons Cumin Seed
2 Teaspoons Asofoetida
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander, Chopped
2 Green Chilies, Minced

Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings. Heat 4-6 tablespoons of the ghee in a large frying pan over medium high heat. Add the ginger and chilies and cook for 2 minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes). Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced ghee. Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the ghee. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal. Stir a few times, just to streak the dal with the chaunce. Serve garnished with coriander and more paprika. 

Gholar Dal

Bengal Gram Dal - 1 cup
Coconut - 1/2 cup
Cumin Seed - 1 tsp.
Red Chilli Whole - 4
Asafoetida - a pinch
Sugar - 1 tsp.
Salt to taste
Ghee
Bay Leaves - 2
Baking Soda - a pinch

Soak the dal in water with a little baking soda for about 1 hour. Boil dal with bay leaves and salt till cooked. Make sure it is not fully mashed. Cut coconut into small dices and fry in ghee till golden brown. Prepare a chaunce by heating ghee in a frying pan and adding cumin seeds, red chilli and asafoetida. Add this to the dal. Add the coconut and sugar and cook for another 2 minutes. 

Godi Dal

1 cup toor dal, cooked and mashed rough to form a paste
Coconut milk
1 tbsp. jaggery
2 tbsp. Tamarind paste
1 teaspoon Garam masala
2 teaspoons cumin
Sprig curry leaves
½ teaspoon asafotedia Ghee

Heat the dal in a pan, add the coconut milk and bring to a boil. Add the jaggery and tamarind water, and garam masala and salt. On a separate pan, heat the ghee, and add cumin seeds, curry leaves and asafotedia till cumin sputters. Pour this mixture in the boiling dal and cover. Garnish of chopped coriander 

Gujarati Dhal

1/2 cup split red gram
1/2 cup raw groundnuts (peanuts)
3 tomatoes chopped
1 lemon
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp ghee
1 tbsp coriander leaves finely chopped
5 green chillies finely chopped
1/2" piece ginger finely chopped
1 piece cinnamon
1tbsp sugar
salt to taste

Pressure cook dhal with enough water, adding turmeric powder. Heat ghee, add cumin seeds, cinnamon and cloves. Stir in chopped tomatoes and fry till it turns pulpy. Add dhal, chilli powder, salt, sugar and raw peanuts. Boil for a minute or two and add chillies. Cook for a few minutes more. Squeeze a lemon and garnish with chopped coriander leaves. 

Hyderbadi Coconut Moong Dal

1/2 cup Moong dal 1/2 cup
1 cup Grated Fresh Coconut
2 Red chilis (halved, de-seeded)
A pinch Turmeric powder 1/2 tsp
Curry leaves
Mustard seeds
1 tsp urad dal
A pinch of asofoetida

Roast the Moong dal without any oil till it is pink in colour. Then cook the dal till it becomes soft. Meanwhile grind the coconut, red chilly powder turmeric powder together. Add ground mixture to cooked dal. Add salt, mix well and set aside Heat oil in a pan then add mustard seeds. Once it starts spluttering add the 2 red chillies, curry leaves and asofoetida to it and then the dal mixture. Let the dal become a little hot but do not boil it. 

Kabuli Chana Dal

2 cups chana dal
1/2 tsp. cumin seeds
1 Tbs. minced fresh ginger
1/2 tsp. ground turmeric
1-1/2 tsp asofietida
1 Tbs. ground coriander
1/2-1 tsp. cayenne
3 cups tomato sauce or crushed tomatoes
1/2 tsp. salt, or to taste
2 Tbs. fresh lime juice

Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside. Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add ginger. Stir until lightly crisped. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add lime juice and stir. 

Kalai Dal

Kalai (Urad) Dal 1 cup
Ginger Paste 1 tbsp
Mouri, whole (fennel) 1 tbsp
Bay leaves 3
Asofoetida 1 tsp
Ghee

Pressure cook the dal with the ginger paste, some whole mouri a pinch of asofoetida and salt, for 6-7 minutes, then remove from heat. In a little ghee, fry the bay leaves, some crushed mouri and a pinch of asofoetida , let it sputter-add the cooked dal and allow it to boil. Add water if needed to get the required consistency, then add salt and sugar to taste. 

Kandi Kattu

1 cup tur dal
5 red chillies
1 tsp cumin
2 tbs urad dal
sprig curry leaves
½ tsp asofoetida
ghee

Firstly roast the tur dal untill it becomes golden brown. Grind this dal with the red chillies and cumin, add water and grind it to a smooth paste. In a pan add ghee and add the seasoning and this paste and keep stirring it until it comes to a boil and thickens. 

Khatti Mithi Chana Dal

2/3 pound chana dal
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp kalongi seeds
1/4 tsp anise seeds
5 whole red chillies
2 bay leaves
1 tsp turmeric powder
1 tsp sugar
1/2 cup fresh coconut, sliced into ½ inch pieces
2 tbsps raisins
Oil
Salt to taste

Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar. Keep aside. Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, kalongi seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into the fried masala. Add enough water to cook and make into a thick gravy. 

Konkani Breakfast Lentils (Moong Dal Usli)

2 tablespoons coconut oil (or other oil)
1 teaspoon mustard seeds
1 dry red chilli, broken into bits
1 teaspoon ginger, minced
2 green chilli slit
½ teaspoon asafoetida
1 sprig curry leaves
2 cups split husked green gram (dhuli moong dal), washed well
2 cups hot water or as required
½ teaspoons sugar
salt to taste
½ tablespoon grated coconut

Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter fully. Add the ginger, green chilli and stir fry on medium low for about 2 minutes. Drop in the asafoetida and curry leaves. Fry briefly. Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram. Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook. Stir in the grated coconut and remove from the flame. Keep covered for 5 minutes for the flavors to blend well. 

Kootu Dal

Urad Daal 2 tsp.
Black pepper 1/3 tsp.
Red Chillies 2
Cumin Seeds 1 tsp.
Coconut (grated) 3 tbsp.
Yellow Split Peas 1/2 cup
Chili powder 1/4 tsp.
Turmeric pinch
Spinach 10 oz.
Or vegetables etc. 4 - 5 cups

Masala Preparation: Roast the Urad Daal with Black Pepper and Red Chillies until the Daal is golden yellow. Add Cumin seeds to the mixture after removing from stove. Add the coconut when the mixture is cold. Grind with water.

Dal Preparation: Boil Yellow Split Peas. Set aside. Boil vegetables (spinach or combo of cabbage, squash, beans, etc.) with salt, chili powder and turmeric until just cooked. Add masala and daal. 

Lentils with Fried Spices

2/3 cup red split dhal
1/3 cup bengal gram or split yellow peas
4 green chillies
1 tsp ground turmeric
3 tomatoes chopped fine
4 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-1/2 teaspoon asofoetida
6 curry leaves
2 dried red chillies
salt to taste
1 tbsp fresh cilantro for garnish

Place the lentils, split peas, green chillies, turmeric and water in a pan and bring to a boil. Simmer covered till cooked and dry. Mash the dhal. When nearly smooth add salt to taste and the tomatoes and mix well. If necessary, thin with hot water. Heat the ghee in a pan and add the rest of the ingredients, fry briefly and pour this over the lentils. Garnish with fresh cilantro.

DALS - M to Z

Madhur Jaffrey's Chana Dal

1 1/2 cups chana dal or yellow split peas, picked over, washed and drained
1/2 teaspoon ground turmeric
2 thin slices of unpeeled ginger
1/4 to 1 teaspoon salt
1/4 teaspoon garam masala
3 tablespoons ghee
1/2 teaspoon cumin seeds
1/4 to 1/2 teaspoon red chili powder
1 teaspoon asofoetida

Put the dal in a heavy pot along with 5 cups water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. Remove the ginger slices. Add the salt and garam masala to the dal. Stir to mix. Heat the ghee in a small frying pan over medium heat. When hot, put in the cumin seeds. A couple of seconds later, put in the asofoetida and chili powder, frying for a minutes then pouring the mixture into the pot with the dal. Stir to mix. 

Mah ki Dal

1 c Urad or Mah dal
1" piece Ginger
Water
to taste Salt
2-3 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
1-1/2 tsp Asofoetida
1/4 t Turmeric

Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved. Heat the ghee, add remaining ginger, stir, asofoetida and chili, and fry lightly. Add cumin or coriander (optional). Pour over dal just before serving. 

Mango Dal

1 cup aahar or toovar dal
Half tsp turmeric
11/2 tsp salt or to taste
1 unripe mango
1 teaspoon asofoetida
1/2 tsp mustard seeds
1 dry red chilly
A few curry leaves
1 tbps ghee

Wash and soak the dal for 1 hour. Add 11/2 tsp salt and turmeric. Keep on medium fire to boil till the dal is half cooked. Peel the mango cut into big pieces. Add to the half cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp. Set aside. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Add red chillies and curry leaves. Add to the cooked dal. Mango dal should be watery in consistency. 

Masoor Daal

1 cup masoor daal (lentil)
1/2 tsp cumin seeds
1/2 tsp turmeric
1 tbsp. salt
1 green chilli
asofoetida to taste

Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red. Pour the mashed daal into the wok and add turmeric powder, asofoetida, salt, and green chilli. Let daal simmer for at least 10 to 15 minutes. The more you simmer, better it tastes. 

Masur Daal

Masur Daal 1 cup
ginger 1 in.
turmeric pinch
cumin seeds 1 tsp.
asofoetida 3 1/2 cup
butter 2 tbsp.

Wash well the daal and drain it. Boil 3 1/2 cups water and add the daal, salt, pepper, turmeric, and finely chopped ginger.. Cover the pot and simmer for 20 minutes. When done, heat the ghee and add the cumin. Fry till golden brown and add paprika and finely chopped tomatoes, if you like, for added color. Pour over the daal and serve. 

Mixed Dal

Moong dal : 1 cup
Cauliflower:1 cup, cut into small florets
Spinach : 1 bunch, finely chopped)
Potato : 1 large, cut into small pieces
Sugar: 1 small teaspoon
Salt :to taste
Bay leaves: 1 or 2
Ginger paste: 1 teaspoon
Ghee : 1/2 cup
Cumin seeds: 1/2 teaspoon
Garam Masala : 1 teaspoon
Green chilies : 2, chopped

In a pan roast the Moong dal, constantly stirring it till dal turns a lovely golden. Watch carefully, as dal tends to burn very quickly. Wash the dal and boil it till it’s soft but not overcooked. In a deep pan add enough ghee to separately deep fry the potatoes and cauliflower. Fry till well cooked but not too soft. Remove and set aside. Remove all the debris if any from the oil and add bay leaves with cumin seed. Toss in chili pieces and ginger paste. Fry for a minute or so. Add the fried vegetables, spinach and the dal. Add sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee. 

Mixed Dhal

1/4 cup spli green gram
1/4 cup split yellow gram
1/2 cup split red gram
1 tomato finely chopped
2 green chillies finely chopped
2tbsp ghee
1/2" piece ginger finely chopped
1tbsp lemon juice
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cummin powder
1/2 tsp garam masala powder
½ tsp asofoetida
1/2 tsp mustard
salt to taste

Wash, drain and pressure cook the dhals till soft. Heat ghee in a pan. When it is hot splutter the mustard seeds. Add green chillies and fry for a minute. Add the chopped tomatoes, turmeric powder, chilli powder, asofoetida, coriander powder and garam masala. Fry for a minute or two and stir this mixture into the dhal. Add lemon juice and salt. Mix well and simmer 

Moong Dal with Spinach

Chopped spinach 2 cups
Chopped and peeled tomatoes 2 cups
Split moong dal (without skin) 1 cup
Ghee 1 cup
Chopped green chilli 1
Chopped fresh ginger 1 tsp
Cumin seeds 1 tsp
Asofoetida 1 tsps
Salt 2 tsps
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Lime 1/2

Pressure-cook the dal with two cups of water for five minutes. In a food processor, grind the dal to a smooth paste. Heat oil in a pan and add the cumin. When it splutters, add the green chilli and ginger, and sauté till lightly crisped. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled. Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze lime juice on it and serve hot. 

Mung Dahl

1 1/2 c Mung dahl, split
2 sl Fresh ginger, peeled
1 tb Cilantro
1 tb Tumeric
1/2 ts Cayenne, optional
1 1/2 ts Salt
1 1/2 tb Lemon juice
3 tb Ghee
1 tsp Asafetida
1 t Whole cumin seeds
Lemon wedges

Clean and wash dahl. Place in a heavy pot. Add 5 cups water and bring to a boil. Reduce heat and remove froth. Add ginger, cilantro, turmeric, and cayenne. Cover, leaving lid slightly ajar & cook for 1 ½ hours. Stir occasionally. When cooked, add salt and lemon juice. In a skillet, heat ghee till hot. Add asafetida and a few seconds later, add the cumin. When the cumin seeds darken, remove from heat & and add to the cooked dahl and serve. 

Muringayila Erusseri (Drumstick Dal)

Drumstick leaves 3 cups
Grated coconut 1/2 cup
Chilli powder
Salt to taste
Green gram dal 1/2 cup
Cumin seed 1/2 tsp
Turmeric powder 1/4 tsp
Coconut oil 2 tbsp
Asofoetida, 1 tsp
Red chillies 4 cut into two
Mustard ¼ tbsp
Curry leaves 2 sprigs

Wash the drumstick leaves and dal. Cook with the chilli and turmeric with sufficient amount of water. Grind the coconut with cumin to a coarse paste. Add this to the cooked dal. Add the salt and mix well. Heat the oil. Add the mustard. When it crackles, add the red chillies, asofoetida and curry leaves. Fry for a minutes or two then add to the cooked dal. Add water as needed for a medium thick consistency. 

Musur Dal #1

Musur dal: 200 gms
Salt to taste
Turmeric powder:1/2 tsp
Green Chili: 4
Whole Red Chili:2
Panchforan:1/2 tsp
Asofoetida: 1 tsp
Ghee

Wash the musur dal and boil with salt, turmeric powder and green chili for 15 min. Remove from heat and liquify in a blender. Heat the oil in a pan. Add Whole Red chili and panchforon. Fry for a minute. Add asofoetida. Add to the Lentils and bring it to boil. Remove from heat. Serve hot. 

Musur Daal #2

Masur dal
Salt to taste
Cayenne powder, ½ teaspoon
Sugar, ½ teaspoon
Ghee
Lemon Juice, 1 tablespoon
Asofoetida, ½ teaspoon
Corriander leaves, a handful
Green chilis, 3 minced

Boil the musur daal throughly. After it is boiled (not before), add required amount of salt and chili powder. One need not add any turmeric into it. Keep it aside till needed. It should neither be thick (like a tarka) nor should it be extremely thin but somewhere in between in consistency. When ready to serve, warm it again. Add mustatd oil, lemon juice, corriander leaves, chooped chilies into it. 

Narkel-Cholar Dal

Yellow split grams: 1 cup
Bay leaf: 2 or 3
Cloves: 2
Green cardamom: 2
Cinnamon: 1 inch
Cumin seeds: 1/2tsp.
Ghee: 2tbsp.
Green chilli: 2
Turmeric powder: 1/2tsp.
Chopped & fried coconut: 2tbsp.
Sugar: 1 tsp.
Salt to taste

Boil chana dal with turmeric powder and garam masala till dal is soft. Heat ghee in a pan, add bay leaf, cumin seeds and green chilies. Add boiled dal and water. Add salt, sugar, and ghee and boil for 2 minutes. Garnish with coconut. 

North Indian Dal Makhani

2 cups toor dal
3 tbsp ghee
1/4 cup moong dal
1/4 cup masoor dal
salt to taste
1/2 tsp red chili powder
2 green chillies, chopped
1 small piece ginger grated
1 tsp cumin seeds
1 tsp asofoetidfa
coriander leaves, (finely chopped)

Wash and mix dals well. Soak for 15 minutes. Pressure cook till soft. Mash dal and keep aside when it is hot. Heat ghee in a deep pan. Add Cumin seeds, allow to splutter. Add ginger and green chillies. Fry till soft, then add dals, red chilli powder and salt and mix well. Bring it to boil. Allow it to cook for 5 more minutes on a low heat. Garnish with chopped coriander. 

Palak With Masoor Dal

1 Cup Masoor dal
1 Bunch Palak (spinach), finely chopped
2 Red chillis, halved
a pinch Turmeric
1 tsp Dhania (coriander) powder
1 tsp Ginger, minced
1 tsp Asofoetida
2 tsp Ghee
Salt to taste
Coriander - few leaves

Wash spinach thoroughly, chop and wash massor dal, and put both in the pressure cooker cook for 20 mins.(up to 3 whistles.) Heat ghee in a pan. Add ginger, dhania powder, red chilly powder, turmeric and salt. Stir till ginger is lightly crisped and oil leaves the side of the pan. Add cooked masoor dal and palak. Add 1/2 tsp of ghee. and cook 5 more minutes. 

Pear Dahl

1 cup lentils
3 cups fresh spinach, coarsely chopped
1 tsp asofoetida
1 tsp ground cumin
1/2 tsp ground cardamom
2 fresh Bartlett pears, pared, cored and cut into chunks
1/4 tsp salt
1/8 tsp pepper
1 Tbsp lemon juice

Put lentils into saucepan. Cover with water or other broth by 1/2 inch; bring to boil. Cover and cook 5 minutes. Stir in spinach and continue to cook until lentils are very tender, about 25-30 minutes. Add more water if necessary. Meanwhile, saute the cumin, cardamom, and spinach mixture. Cook, stirring until well blended. Mix in pears, salt, pepper and lemon juice. Heat until much of the liquid is absorbed but lentils are not dry, stirring constantly and keeping heat low to avoid sticking. Cool. Offer cold or at room temperature. 

Phulkopi Diye Moong Dal

Moong dal 1 cup
Cauliflower 1/2 cup cut into quite small florets
Potatoes 1/2 cup cut same size as cauliflower
Raisins 1 Tablespoon (soaked in some water)
Water 4 cups
Sugar 1 small teaspoon
Salt As desired
Bay leaves 1 or 2
Ginger paste 1 teaspoon
Oil 1/2 cup
Cumin seeds 1/2 teaspoon
Ghee 1 teaspoon
Garam Masala 1 teaspoon
Green chillies a few chopped

In a wok roast the Mung dal , constantly stirring it from time to time for 8-10 minutes. The dal should turn a lovely golden. This has to be done quite carefully as the dal tends to get burnt quickly. Wash the dal and boil it till its soft but not overcooked. In a deep wok add enough oil to separately deep fry the potatoes and Cauliflower. Fry till well cooked but not too soft. Remove and set aside. Remove all the debris from the oil and add in bay leaves with cumin seed. Toss in chilli pieces and ginger paste. Fry for a minute or so. Add the fried vegetables and the dal. Add the raisins sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee. 

Punjab Dal Fry

1 cup massor dal
1/4 cup moong dal
2 green chillies, slit
1 tsp grated ginger
1/4 tsp turmeric powder
salt to taste
3 tbsp chopped coriander
1 tbsp butter
1/2 tsp mustard seeds
1/2 tsp nigella seeds (kalonji)
1 red chilli
1 tomato, chopped
2 tbsp ghee

Wash the dals together. Combine the dals, chillies, ginger, turmeric, salt and 3 cups of water and pressure cook till the dals are tender. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside. For the tempering :- Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli. When the mustard seeds crackle, add the tomato and saute for another 3 to 4 minutes. Proceed :- Add the dals to the tempering, mix well and bring to a boil. Serve hot, garnished with the coriander and butter. 

Punjabi Dal

2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
2 teaspoons asofoetida
1 bunch cilantro, chopped

Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. Add ginger and chiles. Fry for a few minutes then add remaining 1 teaspoon each garam masala, asofoetida and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. 

Punjabi Masoor Daal

1 cup whole Brown Lentils (Sabut Masoor)
½ Tsp salt
3 Tbsp ghee
A Pinch asafoetida
2 Cloves
2 Cardamom
1 Cinnamon
1 Tsp- Grated Ginger
1 Green Chilli
1 Tsp Cumin Seeds
½ cup- Sliced Tomato
Salt To Taste
½ Tsp Red Chilli Powder
½ Tsp Turmeric Powder
½ Tsp Coriander Powder
½ Tsp Lemon Juice
4 Tbsp Chopped Coriander Leaves

Wash the Lentils and soak in Water for 1 Hour. Pressure Cook the Lentils by adding water, salt and turmeric. Pressure cook for 2 Whistles. Heat ghee in a kadhai and to it add cumin seeds, asafoetida, bay keaf, cloves and cardamom. Add ginger and green chilli to it and sauté well. Next add Tomatoes and sauté well. Add all the remaining spices and mix well. Add Pressure Cooked Daal to it and mix well. Add water if needed and let the Daal simmer well and let it get cooked. Add Coriander Leaves and add Lemon Juice. 

Radish Dal

1/4 c. Yellow Dal
2 tomatoes, cubed
1 carrot, thinly sliced
1/2 japanese radish, peeled and thinly sliced
1 tsp black pepper
2 dried red chilis
3/4 tsp cumin
1/2 tsp mustard seed
asofoetida to taste
1 1/2 tsp salt
3/4 tsp tamarind paste
1/2 lemon
ground red chili pepper

Combine ½ cup water and dal in a small bowl and cook in pressure cooker for 10 minutes after steam arises. Set cooked dal aside and fry dry spices in oil. Add tamarind paste, blend, then add dal and 3 cups water, stirring until dal dissolves. Add salt and mix. Add vegetables, heat to boiling and cook until vegetables are soft. Add lemon, salt and red pepper to taste. 

Rajasthan Panchmela Ki Dal

1-2 ounces- Toor Dal
1-2 ounces- Chana Dal
1-2 ounces- Urad Dal
1-2 ounces- Muth Dal
2-3 ounces- Moong Dal with skin
2 tsp Salt
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
3 tbsp Oil
2 Bay Leaves
A pinch Asafoetida
2 Cloves
2 Cardamom
1 inch piece Cinnamon
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Chopped Green Chillies
1 tsp Chopped Ginger v 1 cup Sliced Tomatoes
1 tsp Amchur Powder
1 tsp Coriander Powder
4 tbsp Chopped Coriander Leaves

Clean and wash the Dals and soak in Water for 2 hours. Add Turmeric Powder, Red Chilli Powder, Salt, Water and pressure cook the Dals for 2 Whistles. Heat Oil in a Pan and then add Asafoetida, bayleaf, Cinnamon, Cardamom, Mustard Seeds, Cumin Seeds to it. Add Green Chillies and Ginger to it and fry well. Add Sliced Tomatoes and fry well. Add the Cooked Dal and mix. Add Water to get the desired consistency. Add Mango Powder and Coriander Powder and mix well. Add Coriander Leaves and mix. Serve hot garnished with Chopped Coriander Leaves 

Rajasthani Dal Bati

2 cups rajma beans
3/4 cup whole black gram (urad)
2 tomatoes, chopped finely
2 tsps garam masala powder
2 tsps chilli powder
1 tsp turmeric powder
1 tbsp ginger paste
2 green chillies, slit lengthwise
2 tbsps cream
4 tbsps ghee
1 cup coriander leaves, chopped finely
Salt to taste

For dumplings:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt to taste

Soak the rajma and urad in water overnight with a pinch of soda bicarb. Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add ginger paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour in cream and ghee. Knead a soft dough for dumplings with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Roast in batches on hot coals or on a griddle in hot oven or well under broiler till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating. 

Ribbed Guard Dal

2 medium ribbed gourds
1 cup yellow lentil (lightly roasted)
salt to taste
1 tbsp black gram
3 red chili broken (halved)
A pinch of asofoetida
1 tsp cumin seeds
1 tbsp oil

Wash and peel the ribbed guard and cut into small cubes. Roast dal in a pan and mix it with the vegetable and add just enough water and cook in a pressure cooker. Heat oil in a pan and fry split black gram till golden yellow. Then add chilies, asofoetida and cumin seeds, then add cooked dal, and salt and turmeric powder. Mix well and turn off the flame after 5 minutes. 

Simple Daal

1 cup orange lentils (masur or moong daal)
1 1/2 Tsp oil
2 Tsp tomato paste
1/4 tsp turmeric powder
2 tsp asofoetida
1/4 chilli powder
2 tsp saltv a small amount of butter

Wash lentil thoroughly and soak in 4 cups of water and in a large saucepan for atleast 15 minutes. Place the large saucepan on the stove and bring the lentil to a boil. Lower heat to medium and cook covered for 20-25 minutes. Add tomato paste, turmeric, asofoetida, chilli powder and salt, bring lentil to a boil. Add a blob of butter to enhance the flavor and remove from stove. Serve "daal" warm over rice. 

Sona Moong Dal

Sona Moong Dal, ½ pound
1 tablespoon Mustard Oil
Red Chilli, 2 Whole
2 teaspoons Cumin
1 teaspoon Turmeric
Salt to taste
1 tablespoon Sugar
Ghee
Green Chillis, 4
Green Peas Frozen, ¼ cup

Broil the moong dal over low fire in a kadhai till it browns, remove and wash Add water, turmeric and salt and boil till the dal is cooked and soft but not mashed. Add slit green chilli and sugar, stir. Heat the mustard oil, smoke and cool, temper red chilli whole and cumin seeds, add green peas and cook till the peas are done. Finish with ghee. 

Sukhi Dal

1 cup moong dal
1 tbsp. coriander finely chopped
1 stick cinnamon
2-3 cardamoms
2 cloves
1 bayleafv 1 tsp. cumin seeds
1 tsp. asofoetida
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
Salt according to taste
1 tsp. lemon juice
2 tbsp. oil

Clean, and soak the dal for 15 minutes. Boil in the pressure cooker with 5 cups water, adding turmeric and salt. Drain the water and keep it aside. Heat oil in a pan and add all the spices. Allow to splutter. Stir fry till light brown. Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much. Garnish with coriander. 

Sukhi Channa Dal

1 cup chana dal
1 tbsp. tender fenugreek (methi) leaves. finely chopped
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much. 

Swiss Chard Dahl

2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 fresh red chilli
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon vegetable stock
1 can peeled tomatoes
salt to taste
asofoetida to taste
tomato puree to thicken

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli and black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsley, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened. 

Tauk Sweet and Sour Dal

1 cup Arhar Daal
4-5 cup Water
1 Tbsp Ghee
½ Tsp Panch Phoran
3 medium Size Green Mangoes, peeled and cut in strips
1 Tsp Turmeric Powder
2 Green Chillies
1 Tsp Salt
2 Tsp Sugar
½ Tsp Coriander Powder
3 Tbsp chopped Coriander Leaves

Soak Daal in Water for 1 Hour and then wash it properly. Heat 4-5 cups Water and then add Daal to it. Add Turmeric powder to it and let it get cooked. Add Green Mangoes, Green Chillies and Salt to it and continue to cook till the Mangoes get cooked but don’t get too mashed in the Daal. Add Sugar and Coriander Powder to it. Temper the Daal with Ghee and Panch Phoran and then add Coriander Leaves to it. Serve hot. 

Thétor Dal (Bitter Melon with Lentils)

1 cup moong dal
Ghee for frying
Bitter Melon, 2 large
1 teaspoon asofoetida
1 teaspoon cumin seeds
2 green chilis, diced
1” ginger, minced
1 teaspoon turmeric
Salt to taste

Boil moong dal (split yellow moong/mung beans or lentils) in water until half done. Lightly stir fry cubes of bitter melon flavored with cumin seeds, chopped red/green chillies and grated ginger in some ghee. Add this to the boiling dal, also add salt and some turmeric powder. Boil until both bitter melon and dal are fully cooked. 

Toor Dal

1 cup raw toor daal
2 tsp. cumin seeds
2 tsp red chilies
A few curry leaves
2 tsp. of oil
salt to taste
asofoetida to taste

Boil toor daal in water to get the consistency of sambar. Mix cumin seeds, , red chilies salt and asofoetida, and grind them with some water into a fine paste. Add spice paste to the daal and bring it to a quick boil. Add the curry leaves just before removing it from the stove. 

Toor Dal Fry

1 cup Toor Dal
3/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 sprig Curry leaves
2 tbsp Ghee
1 medium Tomato
A pinch of turmeric
Salt to taste
½ tsp asofoetida
2 red chilis
Coriander leaves

Wash toor dal and Presure cook dal for 12-15 mins and keep aside for cooling. Heat ghee in a pan on low flame, add mustard seeds and asofoetida let it splutter. Add the cumin and curry leaves and leave that for a few seconds. Add the chillies and fry then add the tomato pieces and fry till tender. Add turmeric powder and fry for a few more seconds. When done, add the dal salt. Add a little water as required and leave it for some time on simmer. Garnish with corriander leaves. 

Vatali Dal

2 cups bengal gram, split (Chana dal)
3-4 green chilies
1 teaspoon sugar (optional)
salt to taste
1 tbspoon oil
2 teaspoon mustard seeds
1 teaspoon asafoetida
2 teaspoon turmeric powder
Lots of fresh shredded coconut and coriander leaves for garnishing

Wash and soak split chana dal in water for 3-4 hours. Drain water and grind it along with chilies to make a coarse paste. Use as little water as possible for grinding. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida and turmeric. Now add ground dal, salt, sugar and stir. Keep mixing the dal so that it will not stick to the bottom. After some time, all the water contents dry out. Cover for a min. Remove the lid and stir. Garnish with coconut and coriander leaves. Serve hot. 

West Bengali Laoo Dhal

Ghee for frying
1/2t turmeric
1t asofoetida
1/2t cumin seed
1 hot red pepper
1 bay leaf
1C red lentils
3/4t salt
1t jaggery
2C water
2C white pumpkin (traditional) or zucchini (a good substitute), cubed

Heat ghee and fry the asofoetida, turmeric, cumin, red pepper and bay leaf, until brown. Add lentils, sugar, salt and water. Bring to a boil then reduce heat and let simmer for 15 minutes. Add pumpkin or zucchini and return to boil. Reduce heat again and cook covered. Stir occasionally. Cook until vegetable is tender and split lentils are cooked to almost puree consistency. If using lentils which are whole, wait 5 minutes longer before adding the vegetable. 

Yamuna’s Louki (Bottlegourd) Chana Dal

1 cup dry chana dal
1 cup rice
7 cups water (or less if you want this dish to be more of a stew and less of a soup)
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 tablespoon scraped, finely shredded or minced fresh ginger
4 tablespoons olive oil
12 pieces louki (bottlegourd)
1 1/2 teaspoons garam masala
1 1/4 teaspoons salt
1/2 tablespoon fresh lemon or lime juice
1 1/4 teaspoons cumin seeds
1-2 whole dried red (or fresh) chilies
1/4-1/2 teaspoon yellow asafetida powder
6-8 curry leaves, preferably fresh

Sort, wash, and drain the chana dal. Place the chana dal in a bowl, cover with 3 cups of hot water and let soak for 5 hours. Drain. Place the chana dal, rice, 7 cups of water, turmeric, coriander, ginger, and a spoonful of the oil in a heavy 3-quart nonstick saucepan over high heat. Stiring frequently, bring to a full boil. Reduce the heat to low, cover with a tight-fitting lid, and boil gently for 1 1/2 hours. Off the heat, uncover and add the zucchini and garam masala. Stir and continue to cook gently for 30 minutes or until the dal is soft and fully cooked and the vegetables are butter-soft. Stir in the salt and lemon or lime juice. Heat the remaining oil in a small saucepan over moderate to moderately high heat. When it is hot, add the cumin and red chilies. Fry until the cumin seeds turn brown. Add the asafetida powder and curry leaves, cook for just 1-2 seconds and then quickly pour the fried seasonings into the cooked dal. Cover immediately and allow the seasonings to soak into the hot dal for 1-2 minutes. Stir. Serve with 2 pieces of zucchini in each portion. 

Yellow Lentils with Lemon Juice

1 cup Red gram dal
2 tsp lime juice
4 green chilis
salt to taste
Coriander leaves
1 tsp ghee
½ tsp mustard
½ tsp cumin seeds
1 red chili
a pinch of asafetida

Wash and Pressure-cook dal with and mash it. Heat ghee in a thick bottomed pan and add the seasoning ingredients and fry them for a few minutes. When mustard seeds stop spluttering, add the mashed dal, add Green chilis salt and water as needed and mix well. Allow it to cook for 4-5 minutes. Remove from the heat and add lime juice and coriander leaves.

GRAVIES & BATHS

Buttermilk Kuzhambu

Slightly soured buttermilk - 1 cup
Grated coconut - 1 tablespoon
Cumin seeds - 1/2 tsp
Green chillies -4
Bengal gram dhal -1tsp
Raw rice -1tsp
Salt -To taste

Soak the rice and dhal in a little water for half an hour. Grind them along with coconut, cumin seeds and chillies. Disolve the ground masala in the buttermilk. Add salt to taste. Keep on a low fire and simmer for a while. Do not boil too long. Any vegetable like pumpkin or okra can be boiled separately and then added. 

Gujurati Methi Papad

3 tbsp fenugreek leaves (methi)
6 raw papads, broken into pieces
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp grated jaggery
2 tsp ghee
salt to taste

Soak the fenugreek seeds in hot water for 30 minutes and then pressure cook for 3 whistles. Drain out all the water and keep the fenugreek seeds aside. Heat the oil, add the mustard seeds and asafoetida and fry until the seeds crackle. Add 2 to 3 cups of water and then add the turmeric powder, chilli powder, coriander and cumin powder, jaggery and salt. Add the fenugreek and the papad pieces and simmer for 5 to 7 minutes. 

Kozhambhu

Yogurt 32 oz.
Coriander seeds 2 tsp.
Cumin seeds 2 tsp.
Red Chili powder 1 tsp.
Chana Daal 1 tsp.
Rice or rice powder 1 tsp.
Coconut (grated) 2 tsp.
Salt 2 tsp.
Mustard 1 tsp.
Turmeric pinch
Red Chili 1

Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil. Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. Stir in rice powder, and heat on low until consistent texture is achieved. Heat oil and mustard seeds and add to the mixture. 

Masiyal

Tamarind Juice (concentrated) - 1 cup
Thoor Dhal - 1/4 cup
Sambhar Powder - 1 tsp
Mustard seeds - 1/4 tsp
Venthayam (fenugreek/methi seeds) - 1/2 tsp
Dry Red Chilly - 3
Green Chilly - 3
Salt - 1 1/2 tsp
Spinach - 1 head

Cook the dhal separately. To the tamarind juice, add salt, some curry leaves, sambhar powder and some curry leaves. Fry the other ingredients in some oil and add to this. Bring to a boil. Mash the dhal well and add to the boiling mix. Cook finely chopped Spinach or Bangalore Kathrikai (brinjal) separately and mash along with the cooked dhal and add to the Masiyal as said earlier. 

Milagu Kuzhambu

Tamarind Juice - 2 1/2 cups
Dry Red Chilly - 3 or 4
Urad Dhal - 1 tsp
Thoor Dhal - 1 tsp
Asafetida - a pinch
Salt - 1 tsp
Curry Leaves - some
Black Pepper - 1/4 tsp

Add the salt and curry leaves to the tamarind juice. Fry the other ingredients in oil and grind into a fine paste. Mix this to the tamarind mix and boil for 8 - 10 minutes. Garnish with mustard seeds spluttered in oil or ghee. 

Molahu Kozhambhu

For Masala:
Black Pepper 1 tsp.
Red chillies 6
Chana Daal 1 tbsp.
Toor Daal 1 tbsp.
Coriander Seeds 1 tbsp.
Coconut (grated) 1 tbsp.

For Kozhambhu:
Tamarind paste, 1 flat tsp.
Salt 2 tsp.
Mustard Seeds 1 tsp.
Turmeric pinch
Tomatoes 1/2 can
Rice powder 1 tsp.
Asofoetida 1/4 tsp.

Make the masala: Fry all ingredients (except coconut) in as little oil as possible. Add coconut, grind (very fine) in blender.

Make Kozhambhu: Heat oil and fry mustard seeds. Add 4 cups water, tamarind, masala, turmeric, tomatoes, and salt to the pan. Boil for about 10 minutes. Add asafoetida, rice powder and stir to thicken. Boil for another minute or so. 

Pitlai

Thoor Dhal - 2 tbs
Split Channa Dhal - 3 tbs
Urad dhal - 1 tsp
Dhaniya (Coriander powder) - 1 tbs
Asafetida - a pinch
Dry Red Chilly - 4
Mustard Seeds - 1/4 tsp
Grated Coconut - 3 tbs
Salt - 1 1/2 tsp
Tamarind juice - 1 1/2 cups

Cook the dhals well. Fry the remaining channa dhal, chilly, asafetida, dhaniya and urad dhal in some oil and grind along with the coconut. Mix this to the tamarind juice, add salt and bring to a boil. Add the cooked dhal and if watery add some rice flour and water and boil further. Garnish with mustard seeds spluttered in oil or ghee. 

Tamil Kuzhambu

Tamarind juice - 2 1/2 cups Salt - 1 1/2 tsp Sambhar Powder - 1 tbsp
Mustard seeds - 1/2 tsp
Venthayam (fenugreek/methi seeds) - 1 tsp
Dry Red Chilly - 4
Asofoetida - a pinch
Urad dhal - 1/2 tsp
Thoor Dhal - 1 tsp
A few Curry leaves

Add the sambhar powder, salt and curry leaves to the tamarind juice. Heat oil in a pan and crackle the mustard seeds. Fry the dry chilli, venthayam, asafotida and the dhals. Add the juice mix to this and boil well for at least 10 minutes. If the kuzhambu is watery, add some rice flour mixed in water and bring to a boil. Variation: Instead of venthayam you may add cumin to make Jeeraga Kuzhambu. 

Tomato Bath

2 cups Suji (Bombay Rava)
3 ripe tomatoes
Few green chillies
One potato
A small piece of ginger
Few curry leaves
Handful Coriander (Cilantro)
1 teaspoon Asofoetida
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon split chana dal
1 teaspoon urad dal
a few curry leaves
2 red chillis
1-2 Tblsps of ghee
Salt to taste

Chop ginger and green chillies into small pieces. Peel and cut the potato into small pieces. Chop the tomatoes. Keep a deep non stick vessel on low flame and add 1 Tblsp ghee to it. When the oil is warm, add all the above mentioned seasoning ingredients to it. Once the mustard seeds start spluttering, add ginger and green chillies. Fry until lightly crisped, then add potatoes and asofoetida to the mixture and fry the mixture stirring it frequently. When the potatoes become tender, add chopped tomatoes to the mixture and fry the mixture further till the tomatoes are well done. Add chopped coriander to the mixture and fry it till the coriander loses it color. Add water to the mixture in 1:2 proportion, (i.e. for one cup of suji put two cups of water. Add slightly more water for a more liquid consistency). Add salt. Meanwhile, add suji to another frying pan and fry it dry on a low flame till the suji turns a little golden brown but take care not to burn it. Once the water added to the mixture begins to boil, add the fried suji to the mixture by stirring the mixture well avoiding the formation of any lumps. Just before turning the flame off, add one more tblsp of ghee to the dish and stir it well. 

Tomato Gravy

4 to 5 tomatoes chopped
1/2 inch ginger chopped
4 Green chillies
A small bunch of coriander leaves
1/2 tsp of chilli powder
1 teaspoon asofoetida
1/4 tsp of Turmeric
4 Cloves
1 Cardomom
1/2 inch Piece of Cinnamon

Heat oil and add cloves, cardomom and cinnamon. Add Add tomatoes, green chillies, chilli powder, asofoetida and turmeric. Simmer until the gravy thickens, becomes a deep red and the oil floats. 

Vathal Kuzhambu

Manathakkali Vathal (or Brinjal) - 1
Tamarind juice - 2 1/2 cups
Mustard seeds - 1/2 tsp
Dry Red Chilly - 4
Venthayam (methi seeds) - 1/4 tsp
Urad Dhal - 1 tsp
Salt - 1 1/2 tsp
Sambhar Powder - 1 1/2 tsp
Asafetida - a pinch

Mix the sambhar powder and salt in the Tamarind juice. Then, in some oil or ghee fry the mustard, chilly and dhal. Pour the tamarind mix onto this and let it boil well. In the meanwhile, heat oil in another vessel and fry the vathal in it. Add it to the boiling kuzhambu. In case it is watery, mix some rice flour to little water and add to the kuzhambu and bring to a boil.

KHICHURI

Bengali Khichidi

1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
2 tsp. asofoetida
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
4 tbsp. ghee

Drain dals, rice in a colander and keep aside. Save this water for adding later. Semi-crush spices (cardamom, cinnamon, cloves). Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stirfry for a moment. Add potato (with skin), sitrfry for 2 minutes. Add carrots, peas, turmeric, asofoetida, garam masala, salt. Add dals, rice and gently stirfry for 1 minute. Add enough water to the drained water to get 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. 

Bengali Moong Daler Khichuri (Rice And Dal Porridge)

1/2 pound Grams Rice
1/2 pound Moong Dal
2 inches Ginger
1/4 tsp. Aniseed
Ghee
2. Bay Leaves
Salt to taste

Boil rice, dal, and ginger in water with salt. Heat the ghee and fry the aniseed and bayleaves. Pour over khichuri.

MISCELLANEOUS

Jhunka

1 cup Channa besan flour
4-6 green chillies
1 tsp asofoetida
Curry leaves, sprig
Coriander 2 tsp
Jeera 1 tsp
Mustard 1 tsp
Salt to taste
Ghee 2 tablespoons
Lime 1

Mix the channa besan flour in cold water throughly till there are no lumps. The mixture should be watery in nature and not too thick. In a small vessel heat up ghee and fry the jeera and mustard till it starts to splutter. Now add curry leaves, cut green chillies, turmeric powder and salt. Add the thin mixture prepared in step 1 and keep stirring it continuously until you reach a semi-solid consistency. Reduce heat to low and squeeze a lime and add coriander leaves for garnish. Offer hot. 

Maharashtra Aamti

1/2 cup moong (yellow) dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (or masala of choice)
1/4 tsp. garam masala
1/4 tsp. coriander seed (dhania)
1/4 turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water (substitute with cranberries)
4 cups water
1 tbsp. oil or ghee
1/2 tsp. cumin
1/2 tsp. mustard seeds

Wash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool cooker and remove. Drain water from dal and save. Knead the kokams between fingers. Press out and remove. Keep the water aside. Grind dal to a fine paste either on stone or in a food processor. Mix with water and residual water of dal. Blend well till smooth. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bayleaf, and saute one minute. Add kokam water. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander. Serve hot.  

Rajasthan Mogar

8-10 ounces- Moong Dal
2 tbsp Oil
1/2 inch- Ginger ( Chopped )
2 Green Chillies
1 tsp- Salt
1/2 tsp Red Chilli Powder
2 tbsp Lemon Juice
3/4 cup Water
5 tbsp Chopped Coriander Leaves

Soak Dal in water for 1 hour and then strain water from it. Heat Oil in a Pressure Cooker and add Dal to it. Pressure cook for only a few minutes so that the Dal stay whole and does not crack. Add all the other ingredients to it and mix well. Serve hot garnished with Chopped Coriander Leaves.

Sabat Manh

12 oz. whole black lentils
3 cups water
1 cup milk
2” pc ginger grated
4 green chillies
1 tbsp garam masala
2 dry red chillies
2 tbsp ghee
1 tsp asofoetida
1 tbsp fresh cream
salt to taste
cilantro for the garnish

Boil the dhal with ginger, green chillies and salt. Add the milk and cook till thick and then add cream and garam masala. Heat ghee and fry the red chillies. Add this to the dhal as a garnish along with fresh cilantro. 

Seera Molaggu Sathammadu

1/2 cup thoor dhal
3 medium sized red chilies (molaggai)
2 teaspoons pepper (molaggu)
1 ½ teaspoons cumin (jeeragai)
Turmeric powder (manjal podi)
Tamarind paste (puli)
Asafetida (perungayam)
Curry leaves (kari vepu illai)
Mustard seeds
Salt to taste
1 tablespoon ghee and water

Heat up the oil in a pan. After the ghee gets warm, add the chillies and thoor dhal and roast till dhal gets very warm. Add pepper (it will start popping). Add cumin. Switch off the heat, add asafetida and cover the pan with a lid. When cool, grind ingredients mixed with scant water. Pour 3 cups of water into a cooking vessel. Add 1 teaspoon tamarind paste and a small amount of turmeric powder. Boil the water. Pour the ingredients paste to the boiling water. Add additional water and shut off the heat after the liquid boils for one minute. Add salt to taste. Season with mustard and curry leaves. Will make about ten cups of the sathammadu. Tomatoes could be added for taste and color.

PAPPU

Arati Puvvu Pappu (Greengram dal with Plaintain Flower)

1 cup yellow lentil
1 cup finely chopped banana flower
1 tbsp thick tamarind paste
a pinch of turmeric
3 green chilies
salt to taste
1 tbsp ghee
1 tsp mustard seeds
a pinch of asafetida

Pressure cook yellow lentils till soft. Prepare the banana flower the previous night, heat1/2 cup of water in a pan and cook the chopped banana flower. Heat oil in a pan add broken red chilies, mustard seeds, curry leaves and asafoetida and fry them for 2 minutes, then add cooked and mashed lentils. Stir well then add cooked banana flower and mix well. Add salt, tamarind extract and turmeric powder. Cook till soft. Serve hot. 

Gongura Pappu (Redgram Dal with Gongura Leaves)

1 Bunch of gongura (substitute mustard greens)
1 Cup of redgram Dal
1 tsp tamarind juice
Salt to taste
A pinch of turmeric powder
3 Red chillis (Broken)
2 tsp of ghee
1 tsp asofoetida
1 tsp of blackgram dal
1 tsp of cumin seeds
broken red chillis.
sprig of curry leaves

Cut Gongura leaves from the stem. Wash gongura leaves, drain all the water. Then chop them finely. Wash the dal and put it in the pressure cooker, add turmeric cook it up to 3 whistles. Then add chopped gongura and cook it for 5 minutes. Once the leaves are soft remove from the heat. Heat ghee and fry all the seasoning and let them splutter for few seconds. Add cooked dal with gongura leaves. Add salt and tamarind juice, stir well. Add fresh curry leaves. 

Mamidikaya Pappu (Raw Mango with Yellow Lentils)

1 Medium size Raw Mango
1 Cup Red gram Dal
2 tsp Oil
1 tsp Cumin seeds
1 tsp Asofoetida
1tsp Blackgram Dal (split)
3 Red chillis (Broken)
Pinch of turmeric powder.
Sprig of Curry leaves
Salt to taste

Wash the Dal and cook it softly. Cut the raw mango into small cubes. Wash it and set aside. Heat oil in a pan. Put asofoetida, cumin seeds, blackgram dal and broken red chillis in and fry them until the dal turns light brown. Add mango cubes, turmeric powder and a little salt. Keep covered. Cook it till soft. Once mango cubes are tender, add cooked dal to it mix thoroughly add salt for taste. Add curry leaves and offer. 

Pappu Tomoto

1 cup lentils
2 big tomatoes
1 tsp turmeric
1 tblsp. tamarind juice
1/2 tsp. red chilli powder
salt to taste
6 green chillis
2 tsp cumin
1 tsp mustard seeds
2 red chillis (halved)
a few curry leaves

Chop tomatoes into small pieces. Wash dal and put it in the pressure cooker, add chopped tomatoes and green chillis, and cook for 3 whistles. Add turmeric, salt, red chilli powder and tamarind juice and cook it for 5 minutes. Heat oil in a pan, add all the ingredients of seasoning and let them splutter for few seconds. Add this seasoning to dal and tomaato. 

Spinach Pappu

1 Bunch of Spinach
1 Cup of redgram Dal
1 tsp Tamarind juice
Salt to taste
A pinch of turmeric powder
red chilli powder
salt to taste
1 tbs mustard seeds
2 tbs cumin
3 red chillis (broken)
a few curry leaves

Clean spinach leaves, clip off big stems, wash and drain all the water. Chop them finely. Wash the dal and put dal and spinach in the pressure cooker, add turmeric cook it up to 3 whistles. Add salt, red chili powder and tamarind juice, stir well. Cook it for 5 minutes. Take a Pan and heat oil. Put all the ingredients of seasoning and let them splutter for few seconds, then add this seasoning to dal with spinach.

RAJMA

Punjabi Rajma

3 cup cooked Kidney Beans (Rajma )
3 Tbsp Oil
½ Tsp Cumin Seeds
1 Tsp Grated Ginger
½ Tsp Chopped Green Chilli
2 medium Size Tomatoes ( Chopped )
½ Tsp Red Chilli Powder
½ Tsp Coriander Powder
1 Tsp Salt
1 Tsp Garam Masala Powder
1 Tsp Asofoetida
1 cup Water
4 Tbsp chopped Coriander Leaves
Chopped Coriander Leaves

Heat Oil in a kadhai and to it add cumin seeds, ginger, and green chillies and sauté well. Add Tomatoes and cook until soft. Add all the spices and mix well. Add cooked Rajma to it and mix well. Add water and let the Rajma simmer for some time, adding more water as needed for desired consistency. Add coriander leaves about 15 minutes before offering. 

Rajma #1

1 cup Rajma
ground cumin
3 chopped tomatoes
4 tbsp curd
1/4 tsp asofoetida
coriander leaves
salt
freshly ground pepper

Boil the Rajma. In a karai heat oil and fry ground cumin for a minute, then add the sliced tomatoes, beans, salt and pepper to taste in the pan and stir occasionally. Add water to get desired consistency. Remove the pan from the heat and add the yogurt one tablespoon after each 2 minutes. Garnish with chopped coriander and serve hot. 

Rajma #2

1 cup red kidney beans
6 tomatoes finely chopped
4 tbsps ghee
1tsp chilli powder
1tsp coriander powder
1tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp dried mango powder
2 tsp asofoetida
1/4 tsp garam masala powder
salt to taste
1"piece ginger

Soak the beans overnight. Do not drain the water. Pressure cook in the same water till it becomes soft. Remove drain and keep the stock aside. Grind the chili powder, coriander, cumin, turmeric, mango, asofoetida and ginger to a paste. Heat ghee in a pan. Fry the ground paste till the ghee separates. Add rest of the ingredients and fry for a minute or two. Add finely chopped tomatoes and fry for a little more and add water. When the tomatoes are cooked, add salt, boiled beans and the stock and cook for ten minutes more. Sprinkle garam masala powder. Remove and garnish with chopped coriander. 

Rajmah #3

1 cup red kidney beans
2 tomatoes chopped
3 green chillies
1" piece ginger
2 tbsp. beaten curds
1 tsp. cumin powder
1 tsp. garam masala
1 tsp. asofoetida
1/2 tsp. red chilli powder
1 tbsp. coriander leaves
1-2 tbsp. oil
Salt to taste

Soak the red kidney bens for 2-3 hours. Boil the beans till soft and mash well. Keep aside. Grind ginger and green chillies to a paste. Heat oil in a pan, and fry the ground paste to a golden color. Add 1/2 cup water and cook till the mixture turns dry. Add chopped tomatoes, curds and all the spices. Fry for 10 minutes, then add mashed kidney beans and 1 cup water. Cook for 5-10 minutes. Remove from the heat and garnish with coriander leaves.

RASAM

Andhra Pradesh Spicy Rasam

3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.

Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot. 

Kalyana Rasam

Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish

For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander. 

Kollu (Horse Gram) Rasam

Tamarind - marble sized amount, in water
Horse Gram - 1 cup
Cooked Thoor Dhal - 1 cup
Salt - 1 tsp
Asofoetida - a pinch
Rasam Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric Powder - a pinch
Curry Leaves - some

Clean the horse gram and pressure cook it with adequate water. Bring 1 cup tamarind juice, with salt, turmeric powder, and asofoetida to a boil. Add cooked horse gram, mashed thoor dhal and rasam powder. Boil well and dilute with up to 4 or 5 cups of water. When it starts to foam, add curry leaves and garnish with spluttered mustard. Remove from the fire / heat. 

Lemon Rasam

Thoor Dhal - 1/2 cup
Salt - 1 tsp
Rasam Powder - 1 tsp
Tomato - 1 medium
Lemon - 1
Mustard seeds - 1/4 tsp
Asofoetida - a pinch
Dhaniya (Coriander) - 1/4 tsp
Black Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp

Cook the dhal in 1 cup water. Crush the tomato in 1 1/2 cups water and add the rasam powder, salt and asafetida to that. Let it boil for 5 minutes. Then, add the dhal and 2 cups water and bring to a boil. Add the juice from the lemon, chopped coriander and curry leaves and remove from the fire. If you continue to boil further, the rasam may become bitter. Fry the dhaniya and pepper without oil and dry grind it along with the jeeragam. Mix the powder with the rasam and garnish with mustard seeds. 

Mysore Ramaiyer Rasam

Tomatoes
Coconut, shredded
Ginger
Cilantro
Mustard
Urad dal
Cumin
Trmeric
Rasam masala
Salt

Paruppu powder: 
Toor dal
Channa dal
Asofoetida
Black pepper
Salt

Mix desired balance of ingredients for paruppu powder, then fry until golden, cool, and grind. Heat two spoons of oil and add mustard, urad dal and cumin and fry for a minute or two, then add tomatoes and shredded coconut till you get a paste. Add turmeric while frying. Add ground paruppu and appropriate amount of water. Add pieces of ginger, rasam masala (see recipe below), salt and let it boil. You should boil till you get foams on top. Finally add cilantro leaves. 

Mysore Rasam

Thoor dhal - 3/4 cup
Tamarind juice - 1-1/2 cup
Dry Red Chilly - 3
Dhaniya (Coriander)- 1/2 tsp
Black Pepper - 1/4 tsp
Channa Dhal - 1/2 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - some

Cook the dhal well in 1 1/2 cups water. To the tamarind juice add the salt and asofoetida and boil. Fry the dhaniya, chillies and the dhals in some oil and make into a paste along with the cumin seeds. Add the paste to the boiling tamarind water and boil for a minute or 2. Add the cooked dhal and the curry leaves. Dilute by adding 2 cups of water and boil for 2 or 3 more minutes. Garnish with spluttered mustard seeds. 

Pepper Rasam

Tamarind juice - 2 cups
Dhaniya (Coriander) - 1/2 tsp
Black Pepper - 1/4 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Dry Red Chilly - 2
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp

Add salt and asafetida to the tamarind juice and boil for about 8 minutes. Make a paste of the remaining ingredients, except mustard seeds, and add to the boiling tamarind water and boil for 2 more minutes. Garnish with the spluttered mustard seeds. Variation: Instead of frying the ingredients before grinding into a paste, you can also grind them directly without frying. In that case, after adding the paste, the rasam has to boil for at least 5 - 6 more minutes. In any case you should not fry the cumin seeds before grinding. 

Poritha Rasam

Thoor dhal - 1/2 cup
Urad Dhal - 1 tsp
Black Pepper - 1/2 tsp
Channa Dhal - 1/2 tsp
Dry Red Chilly - 1
Asofoetida - a pinch
Cumin seeds - 1/4 tsp
Tomato - 1

Cook the thoor dhal in 1 cup water. Fry the other dhals, pepper, chilly and asafetida in some oil and make into a fine paste along with the cumin seeds. Add the cut tomato to the cooked dhal. Dilute with one more cup of water and bring to a boil. After the tomato has been cooked a little, add the paste and salt and boil further. Garnish with mustard seeds spluttered in some ghee. 

Rasam #1

4 Tomatoes
1/2 tsp of Tamarind paste
(or substitute above 2 items with 3 cups pure, unsweetened Tomato Juice)
3/4 tsp Salt
3/4 tst Black Pepper
2 tsp Cumin
3/4 tsp mustard
1 tsp of Tuvar Dhal
1 tsp Ghee
A sprig of Curry Leaves

In a large pot put quartered tomatoes with six cups water. Put on high head, adding tamarind. Stir thoroughly. (If using tomato juice, add only 3 cups water.) Add salt and pepper. Grind the Tuvar Dhal and Cumin and add to pot and boil for 10 minutes or till froth comes to surface. Stir occasionally, then remove from heat. In a pan heat the ghee and fry the mustard and curry leaves for a minute, until mustard splutters. Add to the pot, mix, and offer. 

Rasam #2

2 Tomatoes
1/4 tsp. Turmeric
1 1/2 tsp. Tamarind paste
3/4 cup Toor Daal
Ghee
Mustard seeds 1 tsp.
Coriander leaves, bunch
Rasam masala to taste
1 tsp. asofoetida
Salt to taste

Boil Tamarind in water. Add toor daal and continue boiling, adding tomatoes, asofoetida and salt. Add mashed toor daal and rasam masala (see recipe below). Heat ghee and fry mustard seeds until they splutter. Add this along with fresh coriander leaves, and offer. 

Rasam #3

Tuar dal - 1/4 cup
Masoor dal - 1/4 cup
Tomatoes - 1 16 oz.can or 4 large tomatoes
Tamarind paste - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Saunf (fennel powder)- 1/2 teaspoon
Whole red chilli - 1
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Asofoetida - 1 teaspoon
Methi seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Coriander and curry leaves - a bunch
Salt to taste

Cook the dal well with sufficient water. Add the tomatoes, salt, chilli powder, turmeric powder and tamarind extract. Crush the cumin and to the rasam with the black pepper. Simmer for a few minutes and add the asofoetida powder. Heat a little ghee in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves. 

Rasam Masala

Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asofoetida, 1 tsp.
Coconut (grated 3 tbsp.
Ghee 2 tbsp.

Roast black pepper, chana daal, coriander, and asofoetida in a dry pan, then add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Add to Rasam as recipes require. 

Spicy Tomato Rasam

For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns

2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander

Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot. 

Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves. 

Tamil Paruppu Rasam

Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves

Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee. 

Tomato Rasam

Tomatoes - 3 small
Thoor dhal - 1/2 cup
Rasam Powder - 1 tsp
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Curry leaves - some
Chopped coriander - some

Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asofoetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and cumin seeds.

SAMBAR 

Fenugreek Sambar

Tuvar dhal 3/4 cup
Chopped fenugreek leaves 1 cup
Cooked cubed potatoes 1 cup
Slit green chillies 4
Dry red chillies 2
Tamarind the size of a large lemon
Ghee 2 tbsps
Jaggery powder 1 tbsp
Rasam or sambar powder 2 1/2 tsps
Salt 2 tsps
Mustard seeds 1 tsp
Asofoetida 1 tsp
Split black gram dhal 1 tsp
Asofoetida powder 1/2 tsp

Cook the dhal with 1 1/2 cups of water in a pressure cooker. Churn till smooth and keep aside. Soak the tamarind in 1 1/2 cups of water, squeeze well and strain out the juice. Heat the ghee in a vessel, add the mustard, red chillies, black gram dhal and asofoetida. When the mustard seeds splutter, add the fenugreek, potato and green chillies. Fry for a few minutes then remove and set aside. In the same vessel, pour the tamarind juice and boil it with salt and jaggery powder for several minutes. Add the cooked dhal, the fried items and rasam or sambar powder. Boil until the sambar is reasonably thick. Remove and serve hot. 

Pith Sambhar

Pith 3 cups (peeled and cut into moderate chunks)
Tuvar dhal 1/2 cup (cooked and mashed)
Tamarind small lemon size
Coconut 1/2 cup
Coriander seeds 2 tbsps
Oil 2 tbsps
Cumin seeds (jeera) 1 tsp
Fenugreek seeds (methi) 1/2 tsp
Jaggery 2 tsps
Salt 1 3/4 tsps
Dry red chillies 6 (to taste)
Green chillies 2 (slit)
Mustard seeds 1/2 tsp

Heat a tablespoon of oil in a pan. On moderate heat, fry the fenugreek seeds till light gold. Add the red chillies, coriander and cumin seeds and fry till well roasted. Then add the coconut and fry well. When cool, grind in a blender till a smooth paste adding a little water. Cook the pumpkin chunks till tender and keep aside. Soak the tamarind in a little water and squeeze out the juice. Cook the juice in a thick vessel, with a pinch of turmeric powder for several minutes. Add the dhal, salt, pumpkin bits, green chilli and the ground paste. Simmer till you get a semi-thick consistency and add a little water if necessary. Heat the remaining tablespoon of oil in a pan and add the mustard seeds. When it splutters, pour into the sambhar. Serve the sambhar hot with rice or roti. 

Sambar #1

1/2 cup (heaped) thur dal (papu)
2 tbsps coconut gratings
1 tbsp bengal gram dal
2 sprig curry leaves
1 tsp mustard seeds
tamarind lump (the size of a marble)
2 tsps (heaped) coriander seeds
2 tbsps oil
1/2 tsp cumin seeds
1 bunch coriander leaves
1/2 tsp fenugreek seeds
salt to taste
8 peppercorns
chunks of vegetables (tomato, squash, potato, okra, raw bananna, etc.
1 small piece turmeric
1 small piece asafoetida (ingua)
6 red chillies

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugrek, cumin, pepper, turmeric, red chillies, asafoetida, bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

Sambar #2

Tuar dal or yellow split peas - half cup
Okra - 10 or 12 (fresh or frozen) (optional)
Tomatoes - 3 large (or one can) - quartered
Tamarind paste - 1 tablespoon
Coriander powder - 2 tablespoon
Chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Methi powder - 1/2 teaspoon
Asofoetida - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/4 teaspoon
Ghee - 1 tablespoon
Salt to taste
Coriander leaves, chopped - 4 Tablespoons
Curry leaves - a few (optional)

Cook the dal with turmeric powder, chilli powder and sufficient water. Cut the okra in two inch pieces and saute them in a frying pan with one teaspoon ghee till dry and slightly browned. Mash the cooked dal with a wooden spoon and add the salt, coriander powder, methi powder, asofoetida and the tamarind extract. Simmer for a few minutes and add the tomatoes and okra and half of the coriander leaves. When the vegetables are cooked , heat oil in a fry pan and pop the mustard seeds. Remove pan from the fire, add the curry leaves and methi seeds. Add this seasoning to the sambar and garnish with the rest of the coriander leaves. 

Sambhar #3

1 cup Redgram dal
1/4 cup Tamarind paste
4 cup water
2 tsp Grated coconut (fresh or dried)
2 Medium Size tomatoes (finely choped)
3-4 green chilis
pinch Turmeric powder
2 tsp sambhar powder
1 tsp asofoetida
2 Drumstick (cut into long pices)
A small piece of Bottle Guard (cut into thin rounds)
A small piece of Ash Guard (cut into thin rounds)
1 Brinjal (cut into long pieces)
Curry leaves
Coriander leaves
Salt to taste 1 tsp mustard seeds 1 tsp fenugreek Seeds A pinch of asofoetida 3 Red chilis (halved) 2 tsp ghee

Pressure cook Redgram dal. Take a thick bottom vessal put all the vegetables and pour in water add salt and turmeric powder. Cover and cook till vegetables are tender. Add tamarind, let it boil for 5 minutes, then add cooked dal and sambhar powder to it. Mix well and add some water if it is too thick. Add chopped coriander leaves and curry leaves. Mix well cook and sambhar for 5 minutess, then take a small skillet, heat ghee and add all the seasonings. When mustered splutters remove from the flame add to the sambhar. 

Tomato Coconut Masala Sambar

Tuvar dal 1/2 cup
Fresh grated coconut 1/2 cup
Ripe tomatoes 8 (medium sized)
Dry red chillies 2
Green chillies 2
Curry leaves 2 sprays
Ghee
Coriander seeds 1-1-2 tabs
Jaggery powder or sugar 1-1/2 tsps
Cumin seeds 1 tsp
Fenugreek seeds 1/4 tsp
Tamarind paste 1/4 cup
Mustard seeds, 1/2 tsp

Pressure cook the dal with double the amount of water. Mash well and keep aside. Chop each tomato into eight pieces. Heat ghee in a kadai and on low heat, fry the fenugreek till light gold in colour. Add the coriander, cumin and the red chillies and fry for another minute or two. Add the curry leaves and the coconut, roast a bit, allow to cool, then grind this masala into a smooth paste, with a little water in a food processor. Set aside. In a thick vessel, boil the tamarind in a 1/2 cup water with the jaggery, salt and a pinch of turmeric powder. Slit the green chillies, de-seed and add to the boiling mixture. After boiling for a few minutes, add the mashed dal and tomatoes. When the dal boils and the tomatoes are slightly cooked, add the ground paste and a sprig of curry leaves. Let the sambar boil for a minute on a medium flame, remove from fire. Heat a little ghee and fry the mustard seeds and one red chilli until it splutters, then add this seasoning to the sambar. Offer hot.

SOUP 

Drumstick Leaf Soup

Drumstick leaves, de-stemmed 1 bunch (I cup of leaves)
Butter 2 tbsps
Tomatoes (chopped) 3/4 cup
Refined flour (maida) 1 tbsp
Water 4 cups
Milk or coconut milk 1 cup
Tomato sauce 2 tbsps
Salt and pepper to taste

Wash the leaves and chop. Keep a few leaves aside for garnishing. Cook the chopped leaves with tomatoes in four cups of water till the leaves are tender. Put mixture through a sieve. Prepare white sauce as follows: melt butter, add the flour and stir for a few minutes without browning. Add milk gradually and cook till it forms a thin sauce. Add this to the puree and then the salt and pepper. Add the leaves kept aside and simmer for five minutes. Add tomato sauce and serve hot. 

Drumstick Soup

Drumsticks - 3 (cut into big pieces)
Green gram dhal - 1 1/2 tbsps.
Tomato - 1 small
Coarsely crushed cumin and pepper - 1 tsp.
1 tsp. Asofoetida
Salt and sugar to taste For white sauce:
Milk - 1/2 cup Corn flour - 1 tbsp.

Steam drumsticks in pressure cooker. Scoop out the pulp. Chop tomatoes finely. Pressure cook dhal with tomato. Tie cumin and pepper in a muslin bag and put it in the dhal while cooking. Cool the mixture and discard the spice bag. Blend it with drumstick pulp in mixer. Strain or pass through a sieve and dilute with water. Make white sauce with corn flour and milk and cool it down. Mix it with cold soup, dilute with water and then reheat the soup with salt and sugar to taste. Serve hot. 

Ginger Soup

4 inches fresh Ginger
1/2 tsp Cumin seeds
A pinch Turmeric powder
2 tbsp Butter or Ghee
2 cups of Milk
4-5 cups Water
Black Pepper to taste
Salt to taste

Finely grind the ginger and make a fine paste by adding a little water. Heat ghee and fry the cumin seeds, then add ginger paste and fry till golden brow. Add turmeric powder, salt and water and bring to boil. When it is boiling, add milk and let it boil again for 4-5 minutess. Keep checking so the soup doesn't boil over. Remove from heat and add black pepper just before serving. 

Green Tofu Soup

1 cup Spinach (chopped)
1/2 Cup Pinto Beans
1 packet Tofu
1 tsp grated Ginger
2 Green Chilli
Salt to taste
1 tsp asofoetida
1 tsp oil
1 tsp Cumin seeds

Cut tofu into medium size cubes. Heat oil in a pan and fry cumin seeds. Add Chopped ginger and saute. Add spinach, chilly and pinto beans to it and saute for a while. Let it cool for a while, then grind until a coarse paste. Pour the paste into the pan and add water to it. Now add the tofu pieces and allow it to cook. When the soup starts thicken, remove it from the heat. 

Lentil Soup

1-cup lentil dal
1 med. Tomato (pulp)
1 tab sp. Ghee
1/2 t sp. Chilli powder
1/8 t sp. Turmeric powder
1 tsp. Cumin seeds
Salt to taste
1/4 t sp. Sugar
1 tsp. asafoetida
2 t sp. Lemon juice
2-3 cup water

Pressure cook lentil dal. Mash it properly and set aside. Cut tomato into pieces and grind in mixer till crushed properly. Put ghee in a pan and heat. Put asafoetida, salt and cumin in ghee and let it splutter. Let ghee cool down for a while. Now put red chili powder, turmeric powder, and crushed tomato in and stir. Cover the pan with lid and turn the burner to medium for 2-3 min. Add lentil dal and 2-3 cup of water, along with sugar and lemon juice. Stir, and garnish with coriander 

Nepali Vegetable Thukpa

1 lb. Tibetan noodles (substitute with pasta)
3 cups assorted vegetables
½ lb. Spinach, washed and cut into pieces
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon jwanu (lovage seeds)
3 fresh chilies, julienned
1 bay leaf
1 cup tomatoes
½ cup yogurt
2 tablespoon soy sauce
2 cups vegetable broth
2 tablespoons mustard oil
2 teaspoons asofoetida
Salt and pepper
1 tablespoon chopped cilantro for garnish

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add turmeric, ginger, cumin powder, asofoetida and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five minutes. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for five more minutes or until nice consistency of the sauce is attained. Lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. 

Rangeela (Red Pumpkin) Soup

1 cup Red Pumpkin
1 Small Potato
1Tbsp Butter
1 Cup Milk
A pinch Ground nutmeg (Optional)
1 tsp Asofoetida
Black Pepper (Freshly ground)
Salt to taste

Wash, remove the seeds and skin from the Pumpkin, and chop into small cubes. Wash the potato and cook it separately with the pumpkin cubes in a pressure cooker. Remove the skin of the cooked potato and chop it into cubes. Heat ghee in a pan and add the cooked pumpkin and potato cubes, fry for a few minutes. Turn off the flame and remove all the fried mixture from the pan and put it in a blender and grind to a fine paste. Turn on the flame and heat pan and add ground paste to the pan, add some water, salt, pepper. Bring it to boil, then add cold milk and allow it to boil for 5 minutes on low flame. Turn off the heat. Serve hot in a bowl, garnish with finely chopped green salad or bread crumbs 

Tamil Vaththalkozhambu (Indian Hot & Sour Soup)

3/4 tsp Tamarind concentrate
1 tsp Salt
4 tsp Red Chilli Powder
1 tsp Rice powder (fine)
4 tsp Ghee
1/2 tsp Mustard
1/2 tsp Vendhayam (Fenugreek)
1 pinch Asafoetida powder
1 tsp Chana Daal
A few Curry leaves (fresh or dried)
10 Whole Peanuts
3 tsp Manath-than-gaLik-kaai and/or Sun-daik-kaai (see below)

Dissolve tamarind concentrate paste in 1.5 cups of water. Filter the juice to remove any dregs. Keep it away for now. Add 1 teaspoon of rice powder to 1 cups of water and blend, then set aside. Heat ghee and fry, in this order, the: Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts. If available, add Sundaikkai and/or ManaththangaLikkai vaththal. Wait till the Daal gets brown (or Mustard starts cracking), then turn stove to low heat. Add the Tamarind juice and then the Chilli powder. Add Asafoetida, cover pan and let it boil for 4-5 minutes. Add rice water, salt and then curry leaves. Mix evenly and let it simmer till it thickens to the consistency of a thick soup - about 3-5 minutes. Put the stove on medium heat or so that the water will evaporate from the mix and cause it to thicken. Be careful not to burn.

The ManaththangaLikkai/Subdaikkai may or may not be available at your local Indian grocery. These are wild berries with a bitter, salty taste. Sundaikkai is crabapple size and ManaththangaLikkai is peppercorn size. Dried, salted, and later roasted, these Berries provide a unique bitter/salty taste somewhat like anchovies. 

Tibetan Barley Soup

2 tablespoons Butter
1 to 2 cups Vegetables (any will do)
1/4 cup Pot Barley
4 cups water
1 tablespoon Shoyu (soy sauce)
Black pepper to taste

Melt 2 tablespoons butter and stir in vegetables until they are well coated. Continue cooking over medium heat until softened, stirring occasionally. Mix in 1/4 cup pot barley and then add 4 cups water. Bring rapidly to a boil, then simmer about an hour, covered. Just before it is done, add 1 tablespoon shoyu and a grind or so of pepper. When the soup is ready, it should be of a chowder-like thickness and the grains should be soft but chewy. There will be a golden sheen on the surface and the heavenly smell will waft across the Himalayas. 

Tibetan Noodle Stew

2 cups thin pasta
1 Tbs. ghee
1 Tbs. minced fresh ginger
2 tomatoes, cut into 1/4 inch dice
4 cups Vegetable Stock
1-1/2 Tsp. Asofoetida
3-4 Tbs. tamari or soy sauce
2 tsp. hot paprika, or to taste
4 cups stemmed spinach leaves

Cook the pasta in 4 quarts of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan, preferably nonstick. Add the ginger and cook over medium heat until nicely browned. Stir in the tomatoes and cook for about 2 minutes. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored. Stir in the pasta and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste. 

Tibetan Potato Soup

1/4 c Butter
1 tb Minced ginger root
1/2 tsp Turmeric
1/2 tsp Chili powder
1/2 tsp Kopan Masala (see recipe above)
3 c Mashed potato
4 c Water
1 c Diced Tofu
1 c Spinach leaves, chopped
1 1/2 tsp Lemon juice
1 tb Soy sauce
2 ts Salt
1/2 ts Black pepper
2 tb chopped cilantro

Melt butter in large saucepan over medium heat. Add ginger and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming. Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add lemon juice, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add cilantro and mix well. makes about 8 cups. 

Tibetan Then Thuk Noodle Soup

1 small piece of Ginger
1 teaspoon of Salt
1 small piece of Mouli Spinach (frozen or fresh)
1 tablespoon of soya sauce
1 teaspoon Asofoetida
2oz Plain Flour
1 table spoon of Oil

Knead the plain flour into a dough using only cold water. Cover and leave for a while. Meanwhile, peel the mouli, cut it in half and slice thinly. Wash fresh spinach leaves and chop into large chunks. If frozen spinach is used defrost thoroughly. The amount used depends on presonal taste. Chop the ginger and slice thinly. Fry the ginger in a deep sauce pan. Add the soya sauce. Stir well. Add two pints of cold water and the sliced mouli. While the water is boiling, take the dough and roll it thinly into a large chapati-like shape. Cut the dough into long strips 2 inches wide. Take the strips and tear them into small pieces. Throw the pieces straight into the boiling water. Cook for 5 minutes. Lastly, add the spinach and season to taste. Simmer for a few minutes. Serve hot. 

Tibetan Tukpa Noodle Soup

1/4 C. butter
1 1/2 Tbsp. fresh ginger root, minced
1 tsp. turmeric
1 tsp. curry powder
1 tsp. chili powder
1 c. potato, parboiled and cubed
1 c. fresh tomatoes, chopped
4-5 c. water
1/4 lb. fresh flat rice noodles (or wheat linguine)
1/2 c. fresh spinach, chopped
1-2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. ground black pepper

1 tsp. Kopan Masala (from Kopan Monastery) made from the following:

1/3 c. coriander seeds
1/4 c. cumin seeds
10 black cardamom pods, peeled
15 pale green cardamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp. black peppercorns
1/4 tsp. fresh nutmeg, ground

Melt butter in a saucepan over medium heat. Add ginger and stir-fry over medium to medium-high heat for l minute. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute. Add potatoes and tomatoes. Stir-fry 1 more minute. Add water and bring to a boil. Add noodles and boil for 5 minutes. Stir occasionally. Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water. Season with soy sauce. Salt and pepper to taste. Remove from heat and serve hot. 

Vegetarian Mulligatawny Soup

1 to 2 cups Chickpeas
2 tablespoons Ghee
1 each Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Vegetable Stock
Salt to taste
1 Carrot -- chopped
1 lg Potato -- cubed
1 Green bell pepper -- chopped
1 Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
1-1/2 teaspoon Asofoetida
2 teaspoons Cilantro/parsley

Soak, rinse and cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. (If using canned chickpeas, no cooking required.) In a soup pot, fry the chili, cayenne, turmeric and coriander. Saute for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, and chick peas and cook for another 5 minutes. Remove from heat and let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently and offer.