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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

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