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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

Oil - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Onion - 1, diced Ginger Garlic paste - 1 tsp Tomato - 1, diced Turmeric - 1/4 tsp Chilli Powder – 1/2 tsp Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp Salt Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles Cilantro Heat Oil in a pot and temper Cumin seeds and Asafetida. Add Onion and saute until translucent. Add Ginger Garlic paster and cook until the raw smell goes away. Add Tomatoes and cook clos