Masoor Dal

Lentils with Garlic and Onion

Serves: 6 to 8

Water - 3 cups
Split red lentils - 1 cup
Ground turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 3 tbsp
Whole cumin seeds - 1/2 tsp
Garlic - 3 cloves, finely chopped
Onion - 1 medium, chopped
Salt - to taste

1, Combine water, lentils, turmeric, and cayenne in a pressure cooker and cook until the dal is completely cooked
2. Meanwhile, in a saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion and salt and continue stirring until the onion begins to brown.
3. When lentils lentils are cooked, add them to the saucepan. Mix well and simmer for additional minutes before serving.

Dal Tadka

Toor dal - 1/2 cup
Green chillies - 2, or as desired
Red chillies - 2
Onion - 1 small, finely chopped
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Ginger - 1/2 inch piece, grated
Lemon juice - 1 tsp

1. Wash and soak the dal in warm water for at least 30 minutes.
2. Cook the dal in a pressure cooker with turmeric until the dal is completely cooked.
3. In a medium pan, heat the oil until it is hot but not smoking. Add the mustard seeds and wait for them to crackle. Then add the cumin seeds and fry until their colour deepens.
4. Then break the red chillies and add to the oil, followed by the ginger and the green chillies. fry for about 1/2 a minute.
5. Add the onions and cook until they soften and then add the cooked dal. Mash the dal if required, mix well and cook for another 2 minutes.
6. Before serving add the lemon juice and mix well and garnish with the coriander leaves.

Dal Methi

Serves: 6

Toor dal - 1/2 cup

Methi leaves - 1/2 cup, washed and finely chopped

Green chillies - 2

Red chillies - 4

Onion - 1 small, finely chopped

Tomato - 1 small, finely chopped

Cumin seeds - 2 tsp

Mustard seeds - 1 tsp
Garlic - 2 cloves
Turmeric - a pinch
Oil - 1 tbsp

1. Wash and soak the toor dal for about 30 minutes.
2. Drain and cook the toor dal with the turmeric and about 2 cups of water in a pressure cooker until the dal is completely cooked.
3.  In a heavy bottomed pan, heat the oil until it is hot but not smoking. Add the mustard seeds and wait till they crackle. Then add the cumin seeds and wait till the colour deepens, then add the garlic and fry until they turn crisp and brownish.
4. Then break the red chillies and add followed by the green chillies and fry for about 1/2 a min. Add the onions and cook until they soften.
5. Add the tomatoes and cook until the tomatoes are soft and completely done. Add the methi leaves and cook for about 4-5 minutes until the methi leaves are cooked.
6. Now add the cooked dal, salt to taste and mix well. Cook for a minute or two.

Serve with green chillies and lemon wedges as garnishing.