Dhal Palak

Spinach - 2 cup

Toor Dhal - 1/4 cup

Moong Dhal - 1/4 cup

Tomato - 1

Ghee - 2 tbsp.

Cumin seeds - 1 tsp

Dry Red Chilli - 2

Ginger - 1 tsp, grated

Garlic - 1 clove, chopped

Green Chilli - 2

Asafetida - 1/4 tsp

Turmeric - 1/2 tsp

Salt

Kasoori Methi - 1 tsp

Lemon juice

In a pressure cooker add the Dhal along with Tomato, Turmeric, required Salt and 1 1/2 cup Water. Pressure cook for 3 whistles on medium heat. Allow the pressure to come down naturally and open the lid. Mash the cooked Dhal and keep aside.

Temper Asafetida, Cumin and Dry Red Chillies in Ghee. Add Ginger, Garlic and Green chillies and saute for a min. Add Spinach and saute on medium heat until the leaves begin to wilt. Now add the cooked Dhal along with KassorMethi and 1/2 cup Water and mix well. Cook closed five minutes on medium heat. Turn off heat and add Lemon juice.

Serve warm with Rice or Roti.

Dhal Fry

Split Moong Dal - ½ cup

Sesame Oil - 1 tbsp.

Cumin seeds - 1 tsp

Garlic - 4 clove, minced

Shallot - 10, sliced

Tomato - 1, diced

Salt

For Tempering:

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Ghee - 2 tbsp.

Turmeric - 1 tsp

Chilli powder - 1 tsp

Asafetida - 1/4 tsp

In a pressure cooker add Moong Dhal along with required Salt and 2 cups Water; pressure cook for 4 whistles. Turn off heat and allow the pressure to come down naturally.

Heat Sesame Oil in a large pan. Temper Cumin seeds. Add the minced Garlic and sauté until it begins to brown. Add in the Shallots and sauté until translucent. Add the Tomatoes and cook closed soft and cooked through. Add the Dhal along with 1 cup Water and required Salt. Once the Dhal comes to a rolling boil turn off heat.

Temper Cumin seeds, Red Chillies and Curry leaves in Ghee. Once the spluttering has subsided turn off heat and stir in Turmeric, Chilli powder and Asafetida. Mix well to roast the powders. Add this tempering to the Dhal and serve hot with Rice.

Dal Bukhara

Urad Dhal - 1 cup, pressure cooked for 3 whistles

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Cinnamon - 2 stick

Onion - 2, chopped

Ginger Garlic paste - 2 tbsp.

Tomato - 2, pureed

Turmeric - 1 tsp

Chilli powder - 2 tsp

Cumin powder - 2 tsp

Salt

Cream - 1/2 cup

Butter - 3 tbsp.

Heat Oil in a pan and temper Cumin seeds and Cinnamon.

Add the Onions and sauté till translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until Oil starts oozing from the gravy.

Season the mixture with Turmeric, Chilli powder, Cumin powder and required Salt.

Now add the cooked dhal along with 1 1/2 cup Water and cook closed on low flame stirring frequently for about one hour.

Stir in Cream and Butter and simmer for an other 1 minute and remove from heat.

Serve hot with Roti or Rice !