Tomato Dhal

Thuvar/Masoor/Channa Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker, add dal along with turmeric, asafoetida, required salt, and 2 cups of 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.

Sauté garlic for 30 seconds.

Add the onion and green chillies; sauté until the onions turn translucent.

Add the tomatoes and cook covered 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 covered for 7 minutes.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper mustard, urad dal, cumin, asafetida, red chili, and curry leaves in hot oil and add to the above dal.

Serve warm with rice/chapati.

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.

Palak Pulao

Ghee + Oil – 4 tbsp.

Cinnamon – 2 stick

Clove - 4 no

Cardamom – 2 no.

Bay Leaf – 1

Onion - 1, diced

Turmeric - 1 tsp

Chilli powder - 1 tsp

Salt

Rice - 2 cup, washed and soaked in Water

Coconut Milk - 1 cup

Lemon - 1

To Grind:

Spinach - 2 cup

Cilantro - 1/2 cup

Mint - 1/4 cup

Green Chilli - 2

Ginger - a small pc

Garlic - 2 cloves

Grind Spinach, Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.

Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove, Cardamom and Bay Leaf.

Add Onion and sauté until translucent.

Add the ground Spinach paste and sauté until the raw smell goes away and Oil starts oozing from the mixture.

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

Now add the Rice and give a good mix until the masala coats all kernels of Rice evenly.

Add the Coconut Milk and 2 1/2 cups of Water. Close the pressure cooker with lid and cook for 10 min on medium flame followed by 5 min in simmer. Release the pressure after 10 min and squeeze Lemon Juice.

Fluff the Rice with a spatula and serve warm with Raita.