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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

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

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 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

Thuvar Dhal - 1/2 cup Channa Dhal - 1 cup Fennel seeds - 1 tsp Red Chilli - 6 Onion - 1 cup + 1 cup, diced Green Chilli - 2, minced Curry Leaves - chopped Turmeric - 1 tsp + 1 tsp Chilli Powder - 1 tsp + 1 tsp Fennel Powder - 1 tsp + 1 tsp Sambhar Powder - 1 tsp + 1 tsp Salt Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Asafetida - 1 tsp Fenugreek - 1 tsp Fennel Seeds - 1 tsp Curry Leaves Garlic - 2 cloves, sliced Tomato - 1, diced Tamarind Juice - 1 cup Coconut - 1/2 cup,

Thuvar Dal - 1 cup Onion - 1/2, chopped Tomato - 1, chopped Green Chillies - 2 Ginger - a small piece, grated Turmeric - 1/2 tsp Chilli Powder - 1 tsp Sambhar Powder - 1 tsp Asafetida - 1 pinch Cilantro Salt For Tempering Ghee / Oil - 3 tbsp. Cumin Seeds - 1 tsp Dry Red Chillies - 3 Asafetida - 1 pinch Garlic - 5 cloves, chopped Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water

Idly Rice – 1 cup Thuvar Dhal – 1/4 cup Channa Dhal – 1/4 cup Urad Dhal – 1/4 cup Moong Dhal – 1/8 cup Red Chilli – 5 Fennel seeds – 1 tsp Ginger – a small piece Onion – 1, chopped Coconut – 1/4 cup, grated Curry Leaves – chopped Drumstick Leaves/Spinach – 1 cup, chopped (optional) Asafetida – 1 tsp Salt Gingelly Oil In a medium-sized bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal well until the water runs clear, then soak th