Sabut Masoor ki Dal Recipe

sabut masoor ki dal

Sabut masoor ki dal tastes good with simple tempering of hing, jeera (cumin seeds). We enjoy this dal with both rice and roti. This dal is very protein rich and tasty.

Recipe of sabut masoor ki dal

1 cup sabut masoor dal (whole brown lentils)

4 cups of water

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste (or 1 tsp)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp ghee (clarified butter)

1/2 tsp amchoor (dry mango powder)

1/2 tsp garam masala

How to make sabut masoor ki dal

1. Wash and soak masoor dal for 1 hour. Drain.

2. Place masoor ki dal in a pressure cooker along with 4 cups water, salt, turmeric and red chilli powders. Pressure cook to about 15 minutes on a high heat.

3. Open the lid of the cooker when pressure drops down naturally. Add amchoor and garam masala and cook for 1 minute.

4. Heat ghee in a small tadka pan and add cumin seeds. When they turn darker, add hing. Add this tadka or tempering to the boiled dal.

5. Garnish sabut masoor ki dal with chopped coriander leaves (cilantro) and serve hot with roti or rice.

Chana Toor Dal Recipe

chana toor dal

Chana toor dal makes for a good combination. They taste great together and also make a protein rich dal. Ever since I tried it, it has become a regular in my home.
Recipe of chana toor dal mix
1/2 cup chana dal (split Bengal gram)
1/2 cup toor dal (red gram/arhar/toovar dal)
2 & 1/2 cups of water
2 tomatoes- chopped
Salt to taste (or 1 tsp)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp ghee (clarified butter)
1/4 tsp cumin seeds
1/4 tsp rai (small mustard seeds)
How to make chana toor dal
1. Wash the dals thoroughly with several changes of water. Soak them for about 20 minutes. Drain.
2. Add dals, water, tomatoes, salt, red chilli and turmeric powders to pressure cooker. Cook for about 10 minutes on high heat. Open the lid of the cooker when pressure drops down naturally.
3. Heat ghee in a small tadka pan and add cumin seeds and rai. When they pop and crackle, add hing. Add this tadka (tempering) to the cooked dal.
4. Garnish chana toor dal with chopped coriander leaves (cilantro) and serve hot with roti or rice.

Dhuli Moong ki Dal Recipe

dhuli moong ki dal

This is a very simple and easy to follow recipe of making dhuli moong ki dal. The dal turns out
delicious and tastes good as a side or all by itself.
Recipe of dhuli moong ki dal
1 cup dhuli moong dal (yellow mung dal)
2 tomatoes- chopped
3 cups water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp ghee (clarified butter)
How to cook dhuli moong ki dal
1. Wash moong dal thoroughly  in running water. Drain and soak in clean water for 15 minutes. Drain.
2. Place dal in pressure cooker along with water, salt, spices and chopped tomatoes.
3. Cook the dal to 1 whistle, then lower heat and simmer for 10-12 minutes. Turn off the heat.
4. Open the lid of the cooker when pressure drops down naturally.
5. In a small pan, heat ghee and add cumin seeds. When cumin seeds change color, add hing.
6. Add this tadka or tempering to the boiled dal.
7. Take this dhuli moong ki dal in a serving bowl and garnish with chopped coriander leaves. Serve hot
with roti or paratha.

Sookhi (Dry) Moong Dal

sookhi moong dal

This is among the simple and easy yet tasty recipes. What is the moong dal used in this recipe? It is split yellow moong dal or split skinless green gram. Sookhi moong dal is also known as sookhi dal amritsari. You can have this dal as a breakfast option or with your parathas or rotis.

Recipe of sookhi moong dal

1/2 cup moong dal (split yellow moong dal/mung dal)

3/4 cup water

Salt to taste

3 green chillies- chopped

1 tbsp ghee (clarified butter)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Juice of 1/2 a lemon

1/2 tsp turmeric powder

Chopped coriander leaves (cilantro) for garnish

How to cook sookhi moong dal

1. Wash moong dal, drain. Soak in water for 1/2 an hour. Drain.

2. Heat ghee in a pan and add cumin seeds. When they turn darker, add hing.

3. Add green chillies and sauté for 1 minute.

4. Add dal, 3/4 cup water, salt and turmeric powder.

5. Cook, stirring, moong dal till all water evaporates. Add more water if required, remembering that dal should not get mashed up.

6. Turn off the heat and mix in lemon juice. Garnish sookhi moong dal with coriander leaves.

Sweet Pongal Recipe

sweet pongal

This is a South Indian pongal recipe which is rice and lentil dessert made on the festive occasion of Pongal. This is sweet pongal recipe with jaggery, also known as chakra pongal or chakkara pongal. Some recipes use sugar in place of jaggery, then it is known as 'Sakkarai Pongal' as sugar is known as sakkarai in Tamil. Sweet pongal is more popular in Tamil Nadu and Andhra Pradesh of South India.

Recipe of sweet pongal

1 1/2 cup rice

1/2 cup dhuli moong dal (split, skinless green gram)

2 1/2 cup milk

2 cups gur (jaggery)

1/2 cup ghee (clarified butter)

2 tbsp raisins (kishmish)

2 tbsp cashew nuts (kaju)

1/2 tsp elaichi (small cardamom) powder

1. Wash rice, drain and soak rice for 1/2 an hour. Roast moong dal in a kadhai or a pan till light brown.

2. Break jaggery into small pieces and set aside.

3. Boil milk with 1 cup water in a heavy bottomed vessel like kadhai/wok.

4. Wash rice and moong dal, drain. Add to the boiled milk. Let it again come to a boil. Reduce heat and cook till rice and dal cook completely, mixing continuously. It will take around 15 minutes or so.

5. Add jaggery pieces and cook mixing so that jaggery doesn't stick to the vessel. When gur melts completely, add half of the ghee and cook on low heat for 5 minutes, stirring.

6. Heat remaining half of the ghee and roast raisins and cashews. Add this to the pongal.

7. Add elaichi powder and mix well. Serve sweet pongal warm.

Dhaba (Roadside Eatery) Dal

dhaba dal

If you had a chance to travel on Highway in North India, then these dhabas are inescapable. Dhaba is nothing but roadside eatery where you can enjoy hot, spicy food at nominal rates. Dhaba dal along with tandoori roti is a must try for anyone eating in roadside dhaba. Dhaba dal is a combination of 3 dals or lentils.

Recipe of dhaba dal

1/2 cup urad dal chilka (split black gram with skin)

1/4 cup rajma (red kidney beans)

1/4 cup chana dal (Bengal gram)

3 medium tomatoes- chopped

2 medium onions- chopped

5-6 garlic cloves- chopped

2-3 green chillies- chopped

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1 tsp cumin powder

1 tbsp oil

1 tbsp butter

1 tbsp kasoori methi (dried fenugreek leaves)

Chopped coriander leaves (cilantro) for garnish

1. Wash urad dal, chana dal and rajma. Drain and soak in enough water overnight or at least 6 hours.

2. Drain dals and pressure cook with enough water and salt for about 1/2 an hour or till tender.

3. Heat oil and butter together in a pan. Add garlic and sauté till light brown.

4. Add onion and green chillies and sauté till onion turn light brown.

5. Add red chilli powder and cumin powder and fry for 1 minute.

6. Add tomatoes and sauté till tomatoes turn soft and mushy.

7. Add dal and mix well. Add kasoori methi and coriander leaves. Cook on low heat for 10 minutes, stirring occasionally. Serve hot dhaba dal with roti or rice.

Moth ki Dal (Turkish Gram Curry)

Moth ki dal

I cook moth ki dal once in a while as a variation to regular food. I serve it with roti but you can also serve it with rice. Moth dal is known as matki in Marathi and is very popular in Maharashtrian cuisine where it is sprouted and used in salad, usal and misal.

Recipe of moth ki dal

1 cup moth dal (matki/Turkish gram)

1 onion- chopped

2 tomatoes- chopped

1/2 tsp turmeric powder

Salt to taste

1/2 tsp cumin seeds

A small piece of cinnamon (dalchini)

2 big cardamoms (moti elaichi)

1 bay leaf (tej patta)

1 tbsp ghee (clarified butter)

1/2 tsp red chilli powder

1/2 tsp garam masala

Fresh chopped coriander leaves- for garnish

1. Wash and soak moth dal for 2-3 hours. Drain.

1. In a pressure cooker, boil moth dal with sufficient water and salt, turmeric and red chilli powders, dalchini and moti elaichi. Boil till moth dal turns soft. (At least 8 whistles will be required).

2. Heat ghee in a pan and add cumin seeds and tej patta. When they splutter, add chopped onion.

3. Sauté onion till light brown. Add tomatoes and fry till oil begin to separate from the masala and tomatoes turn soft and mushy.

4. Add this tempering or tadka to the boiled dal. Mix and add garam masala. Let 1 boil come, then turn off the heat.

5. Serve hot moth ki dal garnished with coriander leaves.  

Sabut Masoor Dal (Whole Brown Lentils)

sabut masoor dal

I love to eat my sabut masoor dal curry with rice and we call it dal-chawal. It's a very nutritious dal being whole that is with the skin. After I started blogging, I came to know from fellow bloggers' blogs that some people sprout sabut masoor dal. Never tried it but love to some day.

Recipe of whole masoor dal

1 cup sabut masoor dal (whole brown lentils)

1 medium onion- chopped

1 medium tomato- chopped

3-4 cloves garlic- chopped

1 inch piece ginger- finely chopped

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/4 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

4 cups of water

1/4 tsp garam masala powder

1 tbsp ghee (clarified butter)

1. Wash and soak masoor dal for 1 hour. Drain.

2. In a pressure cooker, place masoor dal, salt, turmeric powder, red chilli powder and 4 cups of water. Pressure cook to about 15 minutes on a high heat.

3. In a pan, heat ghee and add cumin seeds. When they turn darker, add hing.

4. Add onion and fry till pink. Add ginger, garlic and fry for 1 minute.

5. Add tomato and fry till ghee begins to separate. Pour this tadka or tempering over boiled dal and mix. Add garam masala and bring the dal to boil. Adjust the water levels according to the consistency of the gravy that you want.

6. Garnish the dal with chopped coriander leaves. Serve hot sabut masoor dal curry with plain boiled rice or roti.

Kala Chana Masala (Black Chickpeas Curry)

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as I have done since kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It's my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

3-4 green chillies

2-3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of chana with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

kala chana curry

Ven Pongal (Khara Pongal)

ven pongal

Today being Sunday, we ate heavy breakfast. By afternoon, we wanted to eat something light and easy on stomach. I made ven pongal or khara pongal for lunch. Usually ven pongal is made for breakfast but it was our lunch today. Ven pongal is a type of moong dal khichdi except that the seasoning is different.

Recipe of ven pongal/ khara pongal

1 cup rice

1/2 cup dhuli moong dal (split, skinless green gram)

1 tbsp ghee (clarified butter)

1 tsp ginger paste

6-7 black peppercorns (kali mirch) - crushed coarsely

Salt to taste

1/2 tsp cumin seeds

3 1/2 cups of water

Lightly fried or toasted cashew nuts for garnish

1. Wash and soak rice and moong dal together for 10 minutes. Drain.

2. Heat ghee in a pressure cooker and add cumin seeds. When they change color, add ginger paste and crushed peppercorns. Fry for 1 minute.

3. Add rice and dal and stir fry for 1 minute.

4. Add water and salt. Pressure cook for 4-5 whistles.

5. Garnish ven pongal with fried cashew nuts and serve hot.

Chole/ Chana Masala (Chickpea Curry)

chana masala

Besides other dishes like matar paneer, aloo ki puri, I made chana masala or chole for holi lunch. I
like eating chana with rice but today we ate it with puri. Here is my recipe of chana masala.
Recipe of chana masala
1 1/2 cups kabuli chana (chole/ chickpeas/garbanzo beans)
2 medium tomatoes
2 medium onions
2 small potatoes- boiled, peeled and cubed
5-6 cloves garlic
1 inch piece ginger
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds (jeera)
2 bay leaves (tej patta)
3 black peppercorns (kali mirch)
3-4 cloves (laung)
2 black cardamoms (moti elaichi)
1 tsp amla powder (dried Indian gooseberries powder)
1 tsp chana masala powder
Salt to taste
A pinch of asafoetida (hing)
1 1/2 tbsp oil

chana masala

1. Soak kabuli chana overnight. Drain and put them in a pressure cooker with enough water and salt. Let
1 whistle come, then turn the heat to medium. Boil the chole for about 1/2 an hour in total.
2. Add dried amla powder and potatoes to the boiled chana and mix.
3. Mince onion, garlic and ginger to form a paste. Puree the tomatoes.
4. Heat oil in a karahi (heavy bottomed vessel) and add cumin seeds, bay leaves, cloves, black
peppercorns. Fry for 1 minute and then add hing.
5. Add onion paste and saute till brown. Add coriander powder, red chilli powder and chana masala
powder. Saute for 1 minute.
6. Add tomato puree and saute till oil begins to separate.
7. Add boiled chana along with the cooking liquid. Let it come to boil. Lower heat and simmer till much
of the water evaporates and you get thick gravy while stirring in between.

Note- Dried amla powder is added to get the blackish color. I add it to the boiled channa and not before
boiling since this is a sour powder and hinders with the boiling of chickpeas. If amla powder is not
available, you can add 2 tea bags and boil them along with chana. Discard them after boiling.
Since we are using 3 sour things i.e. amla powder, tomatoes and chana masala powder, take care not to
add any of these items in excess Otherwise chole will be too sour to taste.

Aloo Mangodi Sabzi

aloo mangodi sabzi

This potato and wadis made of split green gram dish is popular among Marwaris. They also make the wadis alone as a curry besides aloo mangodi sabzi.  Women in Marwari community make these moong dal wadis or mangodi at home by soaking, grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.

Recipe of aloo mangodi sabzi

1/2 cup mangodi (moong dal wadis)

2 potatoes- peeled and cubed

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

½ tsp red chilli powder

Salt to taste

1 ½ tbsp ghee (clarified butter)

1. Heat 1 tsp ghee in a pressure cooker and fry mangodi till reddish brown. Take them out.

2. Mince together onion, ginger and garlic in a blender.

3. Heat rest of the ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.

4. Add tomato puree and fry till oil begins to separate.

5. Add mangodi, aloo and salt. Add enough water and close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium and let it cook for 25 minutes.

7. When the pressure drops, open the lid of the cooker. Transfer aloo mangodi ki sabzi to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.

aloo mangodi ki sabzi

Sambhar

sambhar

Sambhar is a must in any South Indian family and interestingly every family has its own recipe of sambhar. It’s such a versatile dish that it goes well with idli, dosa, vada or plain boiled rice.

Recipe of sambhar

1 cup toor dal (split pigeon peas)

1 medium onion- chopped

1 medium tomato- chopped

4-5 French beans- chopped

A small chunk of bottle gourd (lauki/ ghiya) - chopped

2-3 florets of gobi (cauliflower) - chopped

2 tsp sambhar powder

1/4 cup juice of tamarind (imli)

Small piece of gur (jaggery)

Salt to taste

1/2 tsp turmeric powder

Seasoning (tadka)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

3-4 dry red chillies

5-6 curry leaves

1 tbsp ghee (clarified butter)

Coriander leaves- chopped

1. Place dal and vegetables in a pressure cooker with enough water and turmeric powder. Cook till 3 whistles. When pressure drops, open the lid and mash dal with the back of a ladle (karchhi).

2. Add tamarind juice, sambar powder, salt and gur. Bring to boil on a low heat. Simmer for 5 minutes.

3. For seasoning, heat ghee in a small pan and add cumin seeds, mustard seeds and dry red chillies. When they splutter, add hing and curry leaves. Add this seasoning to the dal and cover the lid so that the flavors are trapped. Garnish sambhar with coriander leaves. Enjoy hot with idli, dosa or vada.

Note- to extract the juice of tamarind, take a lemon sized ball of tamarind and soak it in hot water. Extract juice of imli by mashing it well and straining it.

Moong Dal Chilla (Spiced Lentil Pancake)

moong dal chilla

These moong dal chilla have me drooling. I make them frequently in our breakfasts as me and my husband both loves them. My husband insists on onion, tomatoes so I have found an easy way out. I grind them along with soaked moong dal which gives the chilla a unique flavor and makes it easy to make. You can also call it moong dal dosa.

Recipe of moong dal chilla

1 cup dhuli moong dal (split, skinless green gram)

3 green chillies

1 medium onion

1 tomato

Salt to taste

1 tsp coriander seeds- crushed coarsely (optional)

Oil for roasting

reverse side of chilla

1. Soak mung dal for 2 hours. Drain and grind along with rest of the ingredients except oil. Add little water to get thick pouring consistency. Beat well.

2. Heat a non-stick tava (griddle). Smear it with oil. Turn the heat to low. With the help of a tablespoon, put 2 tablespoons in the centre of the tawa.

3. With the help of the tablespoon, spread the batter outwardly in the round, circular motion into a thin round. Now turn the heat to medium.

4. Pour some oil over the chilla and after about 3 minutes; turn over the cheela so that other side also gets cooked. Use a wide, thin spatula for doing this. After 2 minutes remove the moong dal chilla from the tava. Similarly make other chillas from rest of the batter. Serve hot with green coriander chutney.

Note- Always spread chilla on a low heat and cook on medium heat.

Tadka Dal (Dal Fry)

tadka dal

There are many ways to cook tadka dal or dal fry but this is the one I use as it suits our palate. Tadka means tempering and I have used a standard Punjabi tadka with few variations. You can avoid adding tomato and can use lime juice instead. It won't matter much to the taste. You can also skip onion if you want.

Recipe of tadka dal/ dal fry

1 cup dhuli moong dal (split, skinless green gram) or dhuli masoor dal (red lentils)

1 onion- chopped

1 medium tomato- diced

2-3 green chillies- chopped

2-3 cloves garlic- crushed

1 tsp cumin seeds

1 tsp mustard seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1 tbsp ghee (clarified butter)

Salt to taste

Chopped coriander leaves (cilantro) - for garnish

1. Cook the dal with salt, turmeric powder and enough water in a pressure cooker till just done. Dal should not be too mushy.

2. Heat ghee in a pan and add cumin seeds and mustard seeds. When they splutter, add hing.

3. Add onion and sauté till transparent. Add garlic and green chillies and fry for 1 minute.

4. Add tomato and cook till tomato become soft and pulpy. Pour this tadka or tempering over the cooked dal. Garnish the dal tadka with coriander leaves. Serve hot with rice or roti.

Aloo Wadi (Potato with Sun Dried Spicy Lentil Dumplings)

aloo wadi

Wadis in the recipe of aloo wadi are Amritsari wadiyan. Wadi is sun dried spicy urad dal (black gram) dumpling or nugget. When you make aloo wadi, take care not to add too much salt or spices as wadi is already very spicy. I prefer not to add any red chilli powder or garam masala powder. It’s basically a Punjabi dish and very tasty.

Recipe of aloo wadi/ wadiyan

2-3 large wadi (dried spicy urad dal dumplings)

3 medium potatoes- peeled and cubed

1 onion- chopped

2 tsp ginger-garlic paste

2 tomatoes- pureed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

2+2 tsp oil

1. Break urad dal wadiyan into small pieces.

2. Heat 2 tsp oil in a pressure cooker and roast wadi pieces till aromatic but don't roast too much otherwise they will burn. Drain. Soak the roasted wadi pieces in 1 cup of water.

While you make rest of the preparations, let them be soaked.

3. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion and sauté till onion become pink.

4. Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, salt, turmeric and coriander powders. Fry for 2-3 minutes.

5. Add potatoes, wadi and enough water. Mix well. Close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium. Let 3 more whistles come. Turn off the heat. Open the lid when pressure drops down naturally. Serve hot aloo wadi garnished with coriander leaves.

Lauki and Mangodi Sabzi (Bottle Gourd with Lentil Dumplings)

lauki mangodi sabzi

This lauki and mangodi sabzi is rather an unusual combination but trust me lauki and mangodi go well together. Mangodi is sun dried lentil dumpling. Here the lentil used is split skinless green gram or dhuli moong dal.

Recipe of lauki and mangodi sabzi

1 small lauki (bottle gourd/ ghiya/ doodhi) - peeled and chopped

1/2 cup mangodi (sun dried lentil dumplings)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

2 tomatoes- pureed

1 inch piece ginger- chopped

Salt to taste

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp red chilli powder

2+2 tsp oil

1. Heat 2 tsp oil in a pressure cooker and fry mangodis in it. Roast mangodis till they turn reddish brown. Drain and keep aside.

2. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add ginger and sauté for 1 minute.

3. Add tomato puree and all the spices and salt. Fry till masala begins to leave oil from sides.

4. Add lauki pieces and mangodi. Add enough water and close the lid of the cooker. Let 1 whistle come. Then turn the heat to medium. Let 3 more whistles come. Open the lid of the cooker when pressure drops down naturally. Serve hot lauki aur mangodi sabzi with roti or boiled rice.

Chana Dal Recipe (Split Bengal Gram Curry)

chana dal

My family likes chana dal in its various avatars like chana dal curry, urad chane ki dal, lauki chana dal etc. In West Bengal part of India, chana dal is known as cholar dal and cooked in a different way with coconut and all. Here I have cooked it with Punjabi tadka and addition of chana masala gives this dal, added flavour.

Recipe of chana dal

1 cup chana dal (split Bengal gram)

3 cups of water

2 green chillies- chopped

1 onion- chopped

2 medium tomatoes- chopped

1/2 tsp turmeric powder

Salt to taste

1 inch piece ginger- chopped

1/4 tsp garam masala powder

1/2 tsp cumin seeds

1 tsp chana masala powder

A pinch of hing (asafoetida)

1 tbsp ghee (clarified butter)

1. Wash and soak chana dal for 1 hour. Drain.

2. Place chana dal in a pressure cooker along with 3 cups of water, salt, ginger and turmeric powder.

Pressure cook to 5 whistles and let the pressure drop down before opening the lid of the cooker.

3. For the tadka or tempering, heat ghee in a small pan and add cumin seeds. When they change colour, add hing. Add onion and green chillies. Sauté till onion turn light brown. Add chana masala powder and fry for 1 minute.

4. Add tomatoes and cook till tomatoes turn soft and pulpy.

5. Add this tadka to the dal and cover with a lid so that tadka seep through the dal.

6. Add garam masala and give 1 boil to the chana dal. Let the dal simmer on a low heat for 3-4 minutes.

Turn off the heat and garnish chane ki dal with chopped coriander leaves. Chana dal tastes great with both rotis and rice.

Dal Palak (Spinach with Lentils)

dal palak

Dal palak really packs a nutritional punch. You get the benefit of dal and green leafy vegetable in the same dish. Dal palak is not just healthy but very tasty too.

Recipe of Dal palak

¼ cup moong dal (split green gram)

¼ cup arhar/ toor dal (split pigeon peas)

½ kg palak (spinach)

1 onion- chopped

2 tomatoes- chopped

2 green chillies- chopped

3-4 cloves garlic- chopped (optional)

1 tbsp ghee (clarified butter)

½ inch piece ginger- chopped

1 tsp coriander powder

¼ tsp garam masala powder

½ tsp cumin seeds (jeera)

A pinch of asafetida (hing)

Salt to taste

1. Remove stems of palak and wash thoroughly in running water. Chop finely. Wash and soak dals for 15-20 minutes. Drain.
2. In a pressure cooker, place dal, palak, salt, green chillies and water. Let 2 whistles come. Then cook on low heat for 5-7 minutes.
3. Turn off heat and after pressure drops, mash the dal lightly.
4. Heat ghee in a pan and add cumin seeds. When they change color, add hing. After few seconds, add onion and sauté till they are light brown.
5. Add garlic and ginger and cook for ½ a minute. Add coriander powder and garam masala. After 2-3 seconds, add tomatoes and cook till they are soft and pulpy.
6. Add this tempering (tadka) to the dal and cover. Simmer for 5 minutes on low heat. Enjoy dal palak with roti or paratha.

Healthy bytes- As far as health benefits of spinach go, you must have already heard a lot about it. Let me add a few more words. Palak contains large quantities of Magnesium which is anti-ageing. Adequate Magnesium through diet keeps you young.

palak (spinach)

Aloo chana salad (Potato- chickpea salad)

aloo chana salad

Aloo chana salad is a very healthy salad as no oil or dressing is used in this recipe.

Chana or chickpeas are also known as garbanzo beans in Spanish and kichererbse in Germany. They belong to legume family and are healthful. They contain high amounts of protein. Half cup of chickpeas contain 140 calories, 5 grams of fiber, 6 grams of protein, slightly more than 1 gram of fat, Iron and Potassium. Canned chickpeas can be full of sodium so it's better to rinse them before consuming. You can also use black chickpeas for this salad.

        Recipe of aloo chana salad

            1 cup kabuli chana (chickpeas)

            2 aloo (potatoes) - peeled and cubed

            2 small onions- chopped

            2 small tomatoes- chopped

            2 tsp lemon juice

            1 tsp chaat masala

            Salt to taste

            3 green chillies- chopped

1. Soak chana overnight. Drain and boil with aloo, salt and water in a pressure cooker.

2. Strain the remaining liquid. You can use this liquid for some other dish.

3. Add the remaining ingredients to chana and toss.

4. Serve warm or refrigerate and serve aloo chana salad cold.

black chickpea salad