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For cooking sprouts ▢ 1 cup Mixed Sprouts (legumes) or Moong Bean Sprouts or moth bean sprouts (matki sprouts) ▢ 1.5 cups water – for cooking sprouts For the usal masala ▢ 1 tablespoon oil ▢ 1 tablespoon coriander seeds ▢ ½ tablespoon fennel seeds ▢ ¼ cup chopped onion – chopped ▢ 4 to 5 medium garlic cloves – chopped ▢ 1 inch ginger – chopped ▢ ½ cup desiccated coconut (unsweetened) or ½ cup fresh coconut SPONSORED BY ENCORE BOSTON HARBOR Sometimes The Best Adventure Is Clos

½ cup toor dal (tuvar dal, pigeon pea lentils) ▢ 2 tablespoons oil or ghee ▢ ½ teaspoon mustard seeds ▢ ½ teaspoon cumin seeds ▢ ⅓ to ½ cup or (1 medium-sized) onion – finely chopped ▢ 10 to 12 curry leaves ▢ 1 green chili – chopped ▢ 1 teaspoon Ginger Garlic Paste – 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar ▢ 1 to 1.25 cups or (2 medium-sized) tomatoes – finely chopped ▢ ¼ teaspoon Red Chili Powder or cayenne pepper ▢ ¼ teaspoon turmeric po

Oil - 2 tbsp. Bay Leaf - 2 Black Cardamom - 1 Cardamom - 2 Clove - 2 Channa Dhal - 1 cup (soaked for 30 minutes) Turmeric - 1/2 tsp Chilli powder - 1 tsp Salt Heat Oil in a pressure cooker. Temper Bay leaves, Black Cardamom, Cardamom and Clove in a pressure cooker. Add Channa dhal and mix well. Season the Dhal with Turmeric, Chilli powder and required Salt. Add 2 cups Water, mix well, close the lid and pressure cook for 3 whistles. Allow the pressure to come down naturally. O

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 Cum

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 co

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 star