Lasan Dal

Ingredients
1/2 cup yellow moong dal
1/4 cup masoor dal
1/4 cup toor dal
3-4 flakes garlic crushed
1" piece ginger crushed or grated
4 green chillies finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
2 onions cut into rings or very thin strips
1/4 tsp. turmeric powder
2 pinches asafoetida
salt to taste
3 tbsp. ghee
1/2 tsp. each cumin & mustard seeds

Method
1. Wash dals together. Drain water. Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
2. Drain out with a spoon. Remove 2 tsps. Ghee from the saucepan and keep aside. Add ginger and garlic to the rest.
3. Fry for a minute, add dals and stir for 2-3 minutes. Add 3-3 1/2 cups water.
4. Transfer to a cooker container.
5. Add the turmeric to the dal, and pressure cook till done. (Approx.3 whistles)
6. Cool cooker and remove the dal. Stir gently.
7. Transfer to serving dish, add chopped coriander and fried onions. Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
8.Pour over dal while spluttering. Stir gently. Serve hot with steamed rice or
parathas.

Spinach Dal

Ingredients
1 c1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method
1. Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
2. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
3. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.
4. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute.
5. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
6. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. 7. Serve along with a serving of the dal.

Sweet Sour Dal

Ingredients
1 cup toor dal
1 tbsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. broken jaggery
3 tbsp. tamarind water
3 green chillies
1" piece ginger
1 tsp. red chilli powder
1/4 tsp. turmeric powder 1/2 tsp. dhania (coriander seed)
powder
1/4 tsp. garam masala
2 pinches asafoetida
salt to taste
1/2 tsp. each cumin &
mustard seeds
2 tbsp. ghee
5 cups rice starch water or water

Method
1. Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
2. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
3. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.Keep aside.
4. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes.
5. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
6. Garnish with chopped coriander.
7. To be served with hot steamed rice. Toserve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Toor Dal

Ingredients:
1 cup toor dal
2 1/2 cups water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander

Method
1. Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. 2. Beat the dal with a hand beater till smooth. Keep aside.
3, Make a thin paste of the dry spice powders and salt and 1/2 cup water.
4. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute.Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. 5. Garnish withchopped coriander. Serve piping hot with steamed rice and papads

Dal Makhani

Ingredients
1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt

Method
1. Mix and wash dals well. Soak for 30 minutes.
2. Pressure cook till soft but not overcooked. (Approx. 3 whistles)
3. Mash a little with the back of a spoon, while hot.
4. Heat butter in a deep pan. Add seeds, allow to splutter.
5. Add onion, ginger and green chillies.
6. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
7. Bring to a boil. Simmer for 3-4 minutes.
8. Garnish with chopped coriander and lemon juice.
9. Serve hot with rice, rotis, etc.