METHI (FENUGREEK) DAL

INGREDIENTS:

Toor dal - 1 cup

Methi leaves - 2 cups or (frozen methi - 2 cubes)

Onion - 1 (chopped)

Tomato - 1 (chopped)

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic flakes - 4 or 5

Salt - to taste

Oil - 1 tbsp

PREPARATION:

1. Boil dal with salt, turmeric, tomato, and add enough water. Pressure cook, till soft and almost mushy.
2. Wash methi leaves and chop them.
3. Chop onions and green chillis.
4. Heat oil in a pan and add urad dal, mustard seeds, cumin seeds, red chillis and garlic flakes.
5. When the mustard splutter, add onion and tomato and saute it.
6. Then add methi leaves and cover it, and cook about 5 min.
7. When methi leaves are cooked,add dal, and mix well.
8. Then add turmeric powder, chilli powder, salt, and mix.
9. Serve dal with hot rice and ghee, or chapathi.

MANGO DAL

INGREDIENTS:

Green raw mango - 2 cups(chopped)
Toor dal - 1 cup
Garlic -3 flakes
Green chilli's - 3
Turmeric - pinch
Salt - to taste
Chopped coriander - for garnishing

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilli's - 3(pieces)

Curry leaves - 1 string

Oil - 2 tsp

PREPARATION:

1. Pressure cook toor dal with turmeric, little oil, salt, 1 red chili by adding enough water. Keep it aside.
2. Take a heavy bottom pan, pour oil in it and add urad dal, mustard seeds, cumin seeds, green chilli's, red chili, curry leaves and fry 1 min.
3. Add the chopped mango and mix well (raw mangoes cooks very fast).
4. Add the cooked dal and stir well.
5. Check for taste and adjust seasonings.
6. Finally garnish with chopped coriander leaves.
7. Serve dal with hot rice and ghee.

SPINACH DAL

INGREDIENTS:

Spinach - 2 bunches
Toor dal - 1 cup
Onion - 1
Green chillis - 2
Tamarind paste - 1 tea spoon
Turmeric - 1/4 tea spoon
Curry leaves - 1 string
Salt - as per taste
Chilli powder - 1 tea spoon
Mustard seeds - 1/4 tea spoon
Cumin seeds - 1/4 tea spoon
Red chillies - 1
Oil -2 tea spoons
Hing - 1 pinch

PREPARATION:

1. Pressure cook toor dal separately with enough water. Keep it aside.
2. Wash the spinach leaves and chop them.
3. Chop onions and green chillis.
4. Soak the tamarind in water for some time and squeeze the pulp.
5. Heat oil in a pan and add mustard seeds, cumin seeds, red chillis, curry leaves, and hing.
6. When the mustard splutter add spinach and onions, cover it.
7. Once the spinach and onions are cooked, add dal, mix well.
8. Then add turmeric powder, chilli powder, tamarind paste, salt, and mix.
9. Cook 2 min and switch off the stove.
10. Serve dal with hot rice and ghee.