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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

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

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 an

For cooking lentils 1 cup or (200 grams) tuvar dal (arhar dal, tur dal or split pigeon pea lentils) or ½ cup tuvar dal + ½ cup masoor dal (split red lentils) 1 to 2 green chilies or serrano peppers – chopped or slit lengthwise ½ cup onions – chopped 1 cup tomatoes – finely chopped 1 teaspoon ginger – finely chopped ½ teaspoon turmeric powder (ground turmeric) ½ teaspoon Garam Masala 1 pinch asafoetida (hing), optional 2.5 cups water – for pressure cooking 1 tablespoon light c