Cauliflower and Chickpeas Curry

Cauliflower -1, cut into 2-in. pieces

Oil - 4 tbsp.

Coconut - 1/2 cup, grated

Green Chilli - 3

Cilantro - 2 tbsp. + to garnish

Ginger - a small pc

Garli - 4 cloves

Onion - 1, diced

Tomato - 2, diced

Salt

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/2 tsp

Chicikpeas - 1 cup, cooked

Naan flatbread

Lime juice

In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds.

Heat Oil in a large skillet over medium until shimmering. Add Onion, and saute until browned on edges. Add Tomatoes and cook closed until soft.

Season the misture with Cumin, Coriander, Chilli, and Garam masala powders; cook, stirring constantly, until spices are fragrant, about 30 seconds.

Add the ground Coconut paste along woth 1/4 cup Water and bring to a just boil. Stir

Transfer blended mixture to skillet. Stir in Chickpeas, and Cauliflower and cook closed for 15 min. or until sauce thickens.

Garnish with Cilantro, Lime juice and serve warm with Naan.

Tomato Dhal

Thuvar/Masoor/Channa Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Dhal Makhani

Black Urad Dhal - 1 cup

Rajma - 1/2 cup

Oil - 1 tbsp.

Cumin seeds - 1 tsp

Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1)

Onion - 1, chopped

Ginger Garlic paste - 2 tbsp.

Tomato - 3, pureed

Turmeric - 1 tsp

Chilli powder - 1 1/2 tsp

Cumin powder - 1 tsp

Garam Masala - 1/2 tsp

Kasturi Methi - 1 tsp

Salt

Butter - 4 tbsp.

Heavy Cream - 1/2 cup

Cilantro

Lime juice

Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pressure cook with about 4 cups Water for 3 whistles. Remove from heat and let the pressure come down naturally.

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Black Cardamom and Bay leaf.

Add Onions and sauté until translucent.

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

Add Tomato puree and cook closed for about 5 min or until Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder, Cumin, Garam Masala, Kasturi Methi and required Salt.

Now add the cooked Dhal and continue cooking on medium heat for about 30 min.

Stir in Butter and Heavy Cream; cook closed on medium heat for another 5 min.

Turn off heat and garnish with more Cream, Cilantro and Lime juice.

Serve hot with Parathas / Kulchas / Naan.