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Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Cumin - 1 tsp Red Chilli - 2 Curry Leaves Moong Dhal - 1/4 cup Onion - 1, diced Garlic - 2 cloves, minced Keerai - 4 cup, chopped Turmeric - 1 tsp Salt Coconut - 1 cup, grated Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves. Add the Moong Dhal and roast until golden. Add the Onion and Garlic, sauté until translucent. Add the Keerai and cook on low heat for 5 min. Season the mixture r

Thuvar Dhal - 1 cup, washed and soaked in Water Mango - 1 cup, cubed Green Chilli - 3, slit Turmeric - 1 tsp Sambhar Powder - 1 tsp Asafetida - 1/2 tsp Salt For Tempering: Oil - 2 tbsp Mustard - 1 tsp Urad Dhal - 1 /2tsp Cumin - 1 tsp Asafetida - 1/2 tsp Red Chilli - 2 Garlic - 3 clove, minced Shallot - 1, diced Curry Leaf In a pressure cooker add the Dhal along with the Mango, Green Chilli, Turmeric, Sambhar Powder, Asafetida and required Salt. Close the lid and pressure c

Pressure cooking lentils ▢ 1 cup tuvar dal (tur dal or arhar dal) ▢ 2.5 cups water – for pressure cooking the lentils ▢ ½ cup tomatoes – chopped or 1 medium-sized tomato ▢ 1 inch ginger peeled and finely chopped or grated ▢ 2 garlic cloves medium-sized, grated or crushed or minced ▢ 1 pinch turmeric powder (ground turmeric) Other ingredients ▢ 1 tablespoon tamarind (seedless), soaked in ½ cup hot water for 20 minutes ▢ 2 to 3 green chilies chopped or slit – add as required de

2 tablespoons oil – can sub with ghee or butter ▢ ½ teaspoon cumin seeds ▢ ⅓ cup finely chopped onions or 1 medium-sized ▢ ½ teaspoon finely chopped ginger or ½ inch ▢ ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized ▢ ½ to 1 teaspoon finely chopped green chilies or 1 to 2 green chillies ▢ ½ cup finely chopped tomatoes or 2 medium-sized ▢ ¼ or ⅓ teaspoon turmeric powder (ground turmeric) ▢ ½ teaspoon Red Chili Powder or cayenne pepper ▢ 1 pinch asafoetida (hi

For pressure cooking lentils ▢ ½ cup whole masoor dal (whole red lentils or brown lentils) ▢ 1 cup water – for pressure cooking For grinding ▢ 1 tablespoon white sesame seeds ▢ 3 tablespoons desiccated coconut Other ingredients ▢ 2 tablespoons peanut oil or sunflower oil ▢ 1 onion – medium-sized, finely chopped or ⅓ cup finely chopped onions ▢ 1 teaspoon Ginger Garlic Paste ▢ 1 tomato – medium to large, chopped or ½ cup chopped tomatoes ▢ 2 tablespoons coriander leaves – chop

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