• 2 cups Rajma ( Red kidney beans)
• Salt To taste
• 1 Pinch Turmeric powder
• 1 Onions, chopped
• 5 Garlic cloves, chopped
• 1 inch Ginger, chopped
• 3 Green chillies, chopped
• 3 Tomatoes, chopped
• 1/2 tsp Corainder powder
• 1 tsp Red chilli powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• Handful Corainder leaves

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

• 1 cup Split Red Lentil (Masoor Dal)
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Cumin Seed Powder (Jeera)
• 2 Green Chilli (Hari mirch)
• 2 Dry Red Chily (Saboot Lal Mirchi)
• 1 tsp chopped Ginger (Adrak)
• 2 Bay Leaf (Tej Patta)
• 10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified
• Butter (Ghee)
• 1 tsp Sugar
• Salt to taste

• Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame
• Add half of the ginger to the dal along with the cumin powder.
• When the dal is cooked and thick remove from the fire.
• Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
• When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.

Ingredients

• 1 cup chana daal
• 7 cup water
• 7 cup water
• 1/4 tsp cayenne
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp corriander powder
• 1 tblsp tamarind pulp
• 1 tsp sugar
• 1 tblsp vegetable oil
• 1/4 tsp black mustard seeds
• 1 chopped garlic clove

Preparation:

• Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
• Boil 3 cups water and the salt in a pan.
• Add the chana dal, cover the pan and cook over medium flame for 30 min.
• Stir the dal when cooked.
• Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
• Stir well and allow to simmer uncovered.
• In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
• When the oil gets hot, add the oil mixture to the simmering pot of dal.
• Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
• Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

How to make dal makhni

• Soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

Ingredients

• 2 cups masoor dal
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons garam masala
• 1 tsp salt
• 1/3 cup oil
• 1 1/2 onions, chopped
• 1 head garlic, separated, chopped
• 1 (1-inch piece) ginger root, chopped
• 2 jalapeno chiles, chopped
• 2 tomatoes, chopped
• 1 bunch coriander, chopped
• Water

Preparation

• Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
• Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
• Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
• Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
• Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
• Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed

Ingredients

• 1/2 cup Moong Dal ( Green Gram)
• 1 small Onion chopped
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• Pinch of Asafoetida
• 1 long chopped Green Chillies
• 1 tbsp Oil
• 2 Curry Leaves
• Few Coriander leaves

Preparation

• Pressure cook moong ki dal for 2 whistles
• Mash it and add turmeric powder, hing and salt to it.
• Add 1 cup water.
• Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
• Add the chopped onions and fry for a minute.
• Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
• Garnish moong daal with coriander leaves and serve hot.

Ingredients

• 1 cup Urad(white) daal
• 1 Onion sliced
• 1 Tomato diced(optional)
• 1tsp Ginger grated
• 1-2 Green chilies chopped
• Coriander leaves finely chopped
• 1tsp Cumin seeds (jeera)
• 2 bayleaves 2 cloves
• 1/2 tsp. turmeric powder
• Salt to taste
• A pinch of Garam masala
• Red chili powder to taste
• 2tbsp oil
• 1tsp lemon juice

Preparation

• Clean and wash the daal properly. Soak it in water for 10-15 minutes.
• Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
• Heat oil in a kadhai and add cloves, bay leaves and cumin seeds, allow to splutter.
• Now add ginger, onion and green chili and stir-fry till golden brown.
• Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a momen.