Dhaba Style Dhal Fry

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.

Oil - 2 tbsp.

Cumin - 1 tsp

Ginger - 1 tbsp., minced

Garlic - 1 tbsp., minced

Green Chilli - 3

Onion - 1, chopped

Tomato - 1, chopped

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Salt

Ghee - 2 tbsp.

Asafetida - 1 pinch

Coriander seeds - 1 tsp. crushed

Dry Red Chilli - 3

Cilantro

Heat Oil in a pan and temper Cumin seeds, Ginger, Garlic and Green Chilli; mix well.

Add Onion and saute until golden.

Add the Tomatoes and cook closed until soft.

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

Once the raw smell of the masalas goes away add the cooked Dhal along with 1/2 cup Water if needed. Bring to a boil.

Temper Asafetida, crushed Coriander seeds and Red Chilli in Ghee and drizzle over the Dhal. Garnish with Cilantro.

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.

Risotto

• 2 tablespoons butter

• 1/2 pound mushrooms, thinly sliced

• 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

• 1 teaspoon kosher salt, divided

• 1/4 teaspoon freshly ground black pepper

• 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed

• 1 tablespoon vegetable oil

• 1/2 cup chopped onion

• 1 1/2 cups arborio rice

• 1/2 cup dry white wine

• 1/2 cup grated Parmesan cheese, plus more for serving

• 2 tablespoons chopped fresh parsley

1. Gather the ingredients.

2. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.

3. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

4. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

5. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.

6. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.

7. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

8. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.