A rich daal in makhani gravy
Serves 6-8

Ingredients:

½ cup sabut urad, soaked overnight in 2 cups of water
1 tsp chopped green chilies
1 tsp chopped ginger
1/3 cup yoghurt
½ tsp salt
3 tsp oil
1 green chilies, chopped
1 tsp cumin seeds
1 piece cinnamon
2 cardamoms
2 peppercorns
1 onion and 2 tomatoes, boiled until tender, pureed
1 tsp salt
5 tsp tomato puree
1 tsp red chili powder
1 tsp chaat masala
1 tsp mango powder
2 tsp sugar
1 tsp garam masala powder
½ cup milk
2 cup water
A drop red food color
Garnish

Chopped coriander leaves
Green chili and Ginger juliennes
Butter garam masala powder
Cream

Preparation Method:

1. Pressure cook the soaked deal with chopped green chilies, chopped ginger, yoghurt and salt

2. Heat the oil in a kadhai; add the cumin seeds and let it crackle.

3. Add the cinnamon, cardamoms, peppercorns and fry well. Add the green chili and ginger to it,

4. Add the tomato-onion paste and fry well.

5. Add the pressure cooked daal, the spices and salt.

6. Add the tomato puree to it and mix well.

7. Add the milk, water and color. Mix well.

8. Leave to simmer, stirring occasionally.

9. Serve hot garnished with chopped coriander leaves, green chili and ginger juliennes, garam masala powder, butter and cream.

An unusual combination of five pulses
Serves 5

Ingredients:

50 gm toovar daal
50 gm channa daal
25 gm urad dall
50 gm moth daal
75 gm green moong daal
2 tsp salt
1 tsp red chili powder
1 tsp turmeric powder
3 tsp oil
2 bay leaves
A pinch asafetida
2 cloves
2 cardamoms
1 piece cinnamon
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp chopped green chillies
1 tsp chopped ginger
1 cup sliced tomatoes and onions
1 tsp mango powder
1 tsp coriander powder
4 tsp chopped coriander leaves
Garnish

Chopped coriander leaves

Preparation Method:

1. Clean and wash the daals and soak in water for 2 hours.

2. Add the turmeric powder, red chilli powder, salt, water and pressure cook the daals.

3. Heat the oil in a pan; add the asafetida, bay leaf, cinnamon, cardamoms, mustard seeds and the cumin seeds.

4. Add the green chilies and ginger. Fry well.

5. Add the sliced tomatoes and onions, fry well.

6. Add the cooked daals and mix. Add water to get the desired consistency. Simmer for a few minutes.

7. Mix in the mango and coriander powders. Add coriander leaves and mix.

8. Serve hot garnished with chopped coriander leaves.