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Dal - A to L (Below)
Dal - M to Z
Gravies & Baths

DALS - A to L

Ambat Dal

1 cup tur dal (cooked)
½ cup shredded cabbage (cutinto five pieces)
Salt to taste

For Masala:
¼ cup coconut
6 red chillies
1 tsp. jeera
1 tsp. asofoetida
½ tsp. turmeric powder
1 small ball of tamarind. (Grind to a fine paste)

For Seasoning:
1 tsp. coconut oil or ghee
1 tsp. asofoetida

Cook the shredded cabbage. When tender, add the cooked dal. Stir properly so that the dal is mashed well. Add the ground masala and salt. Bring to a boil. Add water, to get the right consistency. Boil for 2-3 minutes and then take off the fire. Season and offer hot.

Arhar Dal Erusheri

1 cup arhar dal
1/3 cup fresh coconut grinded & powdered
3 green chillies, minced
2 teaspoons cumin seeds
1 teaspoon asofoetida
sprig curry leaves
salt to taste

Dry grind cumin and coconut and prepare a paste. Boil arhar dal and drain water and keep seperately. In a karai heat coconut oil and add mustard seed and grated coconut. When the coconut turns brown add the dry arhar dal and the grinded paste and salt. Mix well and add dal water if required. Serve hot. Cooking time: 20 minutes.

Arhar Dal Malai

Arhar dal ¼ pound
Sour curd ½ cup
Chilli paste 1 tsp
Bay leaves 4
Salt and sugar to taste
Coconut milk 1 and ½ cup
Ginger paste 1 tbsp
Cumin seeds 1 tbsp

Pressure cook Ahrar dal till soft. Hheat ghee in a kedai, add cumin seeds, bay leaf and red chillies and let sputter, and then add ginger paste, curd, salt and sugar. Saute for sometime and add the dal. Ppour in the coconut milk. Boil for 2 minutes.

Balti Masoor Dhal

½ pound split skinless lentils (masoor dhal)
3 cups Water, approx
1 t Salt
1/2 t Red chilli powder
1/4 t Ground turmeric
1 teaspoon asofoetida
60 g Chopped fresh tomatoes
2 T Ghee
1 Sliced fresh green chili
2 T Chopped fresh coriander
1 T Garam masala

Wash the dhal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water. Put the dhal into a karahi or saucepan and add just enough water to cover the dhal. Add the salt, chilli powder, turmeric, and tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until dhal is cooked but still whole. Garnish with fresh chili slices, if liked, and coriander and garam masala. Do not stir. The beauty of this dish is to serve with a top layer of oils.

Bengal Cholar Dal

250 Grams Chholar Dal (Split Peas)
3 Bay Leaves
3 Red Chillies
1 Coconut
3 tablespoons Olive oil
2 teaspoons Cumin seeds
2 1/2 Grams Chilli Paste
1 inch Ginger

Boil dal with double the amount of water, till thick consistency. Take the coconut flesh and cut into small dices. Fry in mustard oil. Add cumin seeds to the coconut and fry them. Add ginger, chillies, cumin and coriander powder. Add dal and stir to mash the grains. Finish off with a dollop of ghee and garam masala.

Bengali Dal

Bengal gram (channa dal) 2 cups
Turmeric powder 1 tsp
Water 3 1/2 cups
Cumin seed 1 tsp
Red chilli whole 4
Bay leaves 3
Cinnamon 1" piece
Cardamom 4
Ginger 1" piece chopped
Green chilli 6 slit
Jaggery 2 tbsp powdered
Salt 2 1/2 tsp
Mustard 5 tsp

Heat oil in a pressure cooker. Add red chillis, Bay leaves, Cloves, Cinnamon, Cardamoms, Cumin seeds. Stir for 1/2 minute. Add all the other ingredients, stir and fry for two minutes. Add water. Close the lid and wait for one whistle. Lower the heat for two minutes. When the cooker is cool open and add 1 tbsp ghee.

Bengali Khatti Mithi (Sweet & Sour) Chana Dal

2/3 pound chana dal
1/4tsp mustard seeds
1/4tsp fenugreek seeds
1/4tsp kalongi seeds
1/4tsp anise seed
5 whole red chillies
2 bay leaves
1tsp turmeric powder
1tsp sugar
½ cup fresh coconut sliced into 2 cms long pieces
2tbsps raisins
Salt to taste

Mix all ingredients together. Bring to a low boil, stirring often for 15 minutes, then reduce heat. Cooking time - 1 hour

Bengali Moong Dhall

6 oz Split washed moong dal
2 Bay leaves
1 Tbs Ghee
2 1/2 Tbs Dessicated coconut
1 ts Ground turmeric
3 Whole chillies (green)
1 ts Salt
3 tb Chopped fresh coriander
1 ts Ground cumin
1 1/2 tb Ghee or oil
2 ts Whole cumin

Put dal into solid saucepan and heat dry over moderate heat, stirring constantly for about five minutes. Pour in cold water to cover. Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear. Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cumin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges. Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. Watch to keep from sticking. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cumin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes before offering.

Bengali Palak in Muger Dal

1 cup yellow moong dal
1 bunch spinach, finely chopped
3 tbsp. ghee
2 tsp. panchphoran
3 whole red chillies
1 bay leaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder
salt to taste

Roast dry dal in a large heavy skillet, stirring continuously till golden. Add 3 cups water, bay leaf, and turmeric powder. Bring to a boil and simmer semi-covered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 tsp. amchoor (dried mango) powder. Stir gently.

Bengali Red Dal Curry

1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno), chunked
1/2 teaspoon turmeric
1 1/2 teaspoon salt
4 tablespoons ghee
1 C chopped tomatoes
1 tablespoons grated fresh ginger
2 tablespoons ghee
1 tablespoons panch phanon
4 dried small red chilies
2 teaspoons asofoetida

Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Fry the tomatoes and ginger in a little oil and continue cooking until the tomatoes decompose into a mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve.

Bhaja Muger Dal

Yellow split moong beans ¼ cup
Turmeric:1/2 tsp
Green chiles:2, seeded & minced
Salt to taste
Sugar: 1tsp
Cumin powder
Coriander powder
Bay leaf:2
Ginger paste: 1 tsp
Ghee: 2 tsp

Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover and stir occasionally. Add salt, sugar, cumin and coriander. Keep warm. Heat oil in a skillet. Add bay leaf and fry for a few seconds. Add ginger and minced green chille and fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal and mix well. Simmer for a further couple of minutes and remove from heat. Add ghee and mix it. Cover and let stand to let the flavors develop. Garnish & serve.

Cabbage Dal

1 cup lentils
1 cup cabbage (grated)
salt to taste
1 tbsp ghee
1 tsp blackgram dal
1 tsp cumin
2 red chilis (halved)
A pinch turmeric powder
1 teaspoon asafetida
a few curry leaves

Wash and pressure cook lentils. Mash the cooked lentils and set aside. Cook cabbage in a wok, adding just enough water, put turmeric powder and salt and cook it till done. Take out from the bowl drain all the water. Set aside. Heat oil in pan and add all the seasonings. Fry and add cabbage and stir well. After few minutes add mashed lentils and salt. Mix well,cover and let it cook on a low flame for few minutes and remove from the heat.Put curry leaves. Serve hot with rice and ghee.

Chana-Vadia Daal

1 cup Chana (Bengal Gram Dal) Daal
6 Vadia, broken
4 cups water1/2 tsp. Cumin
2 tsp. Oil
1/2 tsp. Turmeric
1/2 tsp. garam masala
Salt & chili powder to taste

Clean and wash dal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Add dal, water, turmeric, salt and chili powder. Close cooker and cook on high for another 10 minutes. In a small pan, fry cumin with Ghee. Mix garam masala and pour it on dal. Serve hot. Vadia, or wadi, are dried, airy chunks of urad or chana flour mixed with spices, oils, and peppers, etc. Get them prepared at the Indian grocery.

Chilka Urad Dal

1/2 cup urad dal split with skin, soaked for half hour (drain and set liquid aside)
1/2 cup zucchini diced or carrots or squash or pumpkin, peeled and diced
1/2 inch cinnamon stick
3 cloves
1 tbsp. ghee
1 tsp. cumin seeds
1 bay leaf
1" Ginger, minced
1 cup tomato, peeled and diced
2 tbsps. thick cream

Add zucchini, cinnamon and cloves with 2.5 cups of water in a pot with a lid and cook over medium heat till the lentil is soft. Adjust water to your desired consistency. Seasonings: Add ghee to a skillet or pan and heat till the ghee is hot. Add cumin seeds and bay leaf and let the seeds sizzle. Add ginger, tomatoes and cook for 5 minutes. Add the cooked lentils and simmer for 15 minutes. Garnish with half and half and serve hot

Cholar Dal #1

250 gms cholar or channa dal
1 teaspoon turmeric paste
1/4 teaspoon chili paste
1 tbls coriander paste
2 tbls cumin paste
1 tbls garam masala paste
4 -8 green chilies, slit
Salt to taste
1/4 coconut finely grated
1 tbls ghee
2 teaspoons sugar
3 bay leaves
. Salt to taste

Wash dal and keep aside for half an hour and add to the boiling water in the bowl. Add turmeric and chili paste and stir. Simmer over medium heat till dal is done. Mix well. Add the coriander, cumin and garam masala pastes and green chilies, also add salt and sugar to taste. Mix thoroughly and cook till dal is soft and cooked. In a Karai, heat the ghee, add bay leaves and garam masala. When it stops spluttering, pour into the dal. Add coconut, stir and remove from heat.

Cholar Dal #2

1 cup chana dal, soaked overnight in 5 cups of water
1/4 tsp. turmeric
1 whole fresh green chili
1/2 tsp. salt
2 tsp. ground cumin
2 Tbs. raisins
1 1/2 Tbs mustard oil
1 bay leaf
1 whole dried red chili
5 whole cardamom pods
2-inch cinnamon stick
2 whole cloves
1/4 tsp. kalonji seeds
1 Tbs. seeded, chopped fresh green chili
2 Tbs. dried flaked or shredded sweetened coconut
1/2 tsp. garam masala
A sprinkling of ghee

Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole chili. Simmer, covered, 1 hour or until the dal is very tender and breaks easily when pressed between thumb and index finger. During this period, uncover and stir often, adding 1 to 2 tablespoons of hot water if the dal starts to stick to the bottom. Discard whole chili. Add salt and cumin. Remove from heat. Purée 1 cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan. Add raisins. Bring to simmer, then keep warm. Heat oil in a 6-inch pan over medium low heat. Fry bay leaf and red chili until the chili darkens. Fry cardamom, cinnamon, and cloves for 5 seconds. Add kalonji and fry another few seconds. Turn heat to low. Add chopped green chili and coconut and cook for a few seconds, stirring constantly. Remove from heat. Add this spice mixture to the dal. Simmer 2 to 3 more minutes. Remove dal from heat. Blend in garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and ghee, and serve.

Cholar Dal #3

3 cups of Chholaar dal
8 cups of water
3 tbs. sunflower oil
2 laung (cloves)
3 small elaichi (cardamom)
2 tej patta (bay leaves)
1 whole red chilly
1 tsp. jeera whole seeds (cumin seeds)
1/2 cup of shredded coconut
2 tsp. cumin paste
2 tsp. dhania paste (Coriander)
1/2 tbs. adrak paste (Ginger)
1/3 tsp. red chilly paste
1/2 tsp. green chilly paste
2/3 tsp. haldi (Turmeric)
1/2 cup small pieces of coconut
20 gms. Raisins (soaked in water)
20 gms. Cashews (chopped)
1 tps. of sugar
Salt to taste

Boil the dal in pressure cooker on medium flame. Count five whistles to ensure the dal is cooked. Take care that the grains are tender but not disintegrated. Take a deep kadai (frying pan), heat oil and fry the coconut pieces till light brown and strain them out. Fry the whole red chillies, bay leaves, cumin, cloves and cardamom. Now add shredded coconut and fry till it’s light brown. Mix green and red chilli paste, cumin paste, coriander paste, turmeric powder and fry it with the rest till it turns brown and the oil starts leaving the masala. Now add sugar and salt to the boiled dal along with the water left in the pressure cooker. Then add it to the fried masala and cook for few minutes. The gravy should be thick. Garnish Chholaar dal with raisins, cashew and fried pieces of coconut.

Dal Bhat

2 cups Basmati rice
4 cups water
1 tsp butter
1½ cups lentil (any kind)
4 to 5 cups of water
½ tsp turmeric
6 tbsp ghee
1-1/2 teaspoons asofoetida
2 chillies (dried red)
Salt to taste
¼ tsp (pinch) coriander
1 tbsp fresh ginger paste

Wash rice and soak for 5 minutes. Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done Wash lentils and soak lentil for 10 minutes. Remove anything that floats on the surface and drain extra water. Add drained lentils in fresh water and bring to a boil again. Add all spices. Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. In a small pan heat the remaining ghee and fry the chilies. Stir into the lentils a few minutes before you stop boiling. Serve with rice.

Dal Bukhara

½ cup whole black gram(Sabut Urad)
1 Tsp chopped Green Chillies
1 Tsp chopped Ginger
1/3 cup Curd
½ Tsp- Salt
3 Tbsp Oil
1 Green Chillies, minced
1 inch piece Ginger, minced
1 Tsp Cumin Seeds
1 inch Cinnamon
2 Cardamom
2 Peppercorns
2 Tomatoes (boiling for 10 minutes then mash into paste)
1 Tsp Salt
5 Tbsp Tomato Puree
1 Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Coriander Powder
1 Tsp Mango Powder
2 Tsp Sugar
1 Tsp Garam Masala
½ cup- Milk
A drop Red Food Colour
Chopped Coriander Leaves
1 Green Chilli, minced fine
Fresh Ginger pieces, julienned
Garam Masala

Soaked the blackgram overnight in water. Next day pressure cooked with 2 cups water, 1 Tsp chopped Green Chillies,1 Tsp chopped Ginger, 1/3 cup Curd, ½ Tsp salt. When ready to prepare, heat oil in a kadhai. Add cumin seeds and let it crackle. Add cinnamon, cardamom, peppercorns and fry well. Next add green chilli and ginger, then tomato paste and fry well. Add the pressure cooked dal and the salt and spices. Add tomato puree and mix well. Add milk, water, colour and mix well. Simmer very well and stir occasionally. Check the seasoning and adjust accordingly. Serve hot garnished with chopped coriander leaves, green chilli and ginger juliennes, garam masala, butter and cream.

Dal Makhani #1

1 cup whole urad dhal
2 red chillies
A pinch of asofoetida
1/4 tsp soda bi carb (baking soda)
2 inches fresh ginger
Salt to taste
4 small tomatoes
1 cup milk
3/4 cup beaten curd
2 tsp dhania (coriander) powder
2 green chillies
1 tsp tandoori masala (without onion)
1/2 tsp garam masala powder
3-4 tbsp butter
3 tbsp ghee
A few coriander leaves for the garnish

Pressure cook the dhal with all the remaining ingredients. Blend tomatoes and green chillies together. Heat ghee and the puree and saute till done. Add the curd and coriander powder. Cook for a few seconds and add the tomato mixture to the boiled dhal. Add milk, butter, garam masala powder and tandoori masala to the dhal. Simmer on low heat stirring occasionally. When ready to serve, beat the curd till smooth. Put in a bunch of corinader leaves in the middle and then pipe the curd through a bag in white circles around the coriander.

Dal Makkhani #2

1 cup black urad dal
¼ cup rajmah (red kidney beans)
¼ cup chana dal
salt to taste
1 tablespoon ginger paste
2 teaspoons asofoetida
1-1/2 cup tomato crushed
1 tsp chilli powder
3/4 cup butter (unsalted)
1/2 cup cream
4 tbs ghee

Wash the urad dal, rajmah and chana dal and soak overnight. In oil fry crushed tomato, ginger and chilli. Bring to a low boil, and continue to boil for a couple of minutes. Remove and set aside. Drain the dal. Put the drained lentils in a pan, add three litres of fresh water and bring to a boil. Lower the heat to very low, cover and simmer for 3-1/2 hours or until cooked. (Ideally, it should be left on a charcoal angeethi or on top of a tandoor after the day's cooking is over). Uncover, remove the scum, increase to low heat, and begin the final phase of cooking by mashing the lentils against the sides with a wooden spoon. Scrape off the lentils that cling to the sides as the liquid diminishes and incorporate into the simmering dal. Add half of the butter, ginger paste, tomato mixture, chilli powder and salt. Simmer, stirring at regular intervals, for one to 1-1/2 hours. Stir in the cream, remove and offer.

Dhal Makhani #3

1 cup whole urad dhal
1tbsp gram dhal
1tbsp rajma (red kidney beans)
1/2 cup curds
1/2 cup fresh cream
4 green chillies chopped
1 tomato chopped
1/2"piece ginger
1/2 tsp chilli powder
1/2 tsp turmeric powder
1tsp cumin powder
1/2 tsp garam masala powder
2tbsp butter
1tbsp fresh cream
1tbsp coriander leaf chopped
salt to taste

Soak the gram, dhal and rajma for about six hours. Add water and pressure cook them until soft. Mash and boil again for twenty minutes. Add the cream and curds to the cooked dhal. Heat ghee in a pan, splutter cumin seeds and then fry ginger, green chillies, tomatoes, turmeric powder and chilli powder. Fry again for two minutes. Stir in the dhal add salt and simmer for a while. Remove from fire and garnish with chopped coriander leaves. Heat butter till it melts, pour on top of the dhal, sprinkle garam masala powder and serve hot.

Five-Jewel Creamed Lentils

175 Grams Yellow Split Peas (channa dal) (6 ounces)
90 Grams White Gram Beans (urad dal) (3 ounces)
45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
45 Grams Red Lentils (masar dal) (1 1/2 ounces)
1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons ghee
2 Teaspoons Ginger, minced
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons ghee
1 1/2 Teaspoons Cumin Seed
2 Teaspoons Asofoetida
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander, Chopped
2 Green Chilies, Minced

Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings. Heat 4-6 tablespoons of the ghee in a large frying pan over medium high heat. Add the ginger and chilies and cook for 2 minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes). Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced ghee. Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the ghee. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal. Stir a few times, just to streak the dal with the chaunce. Serve garnished with coriander and more paprika.

Gholar Dal

Bengal Gram Dal - 1 cup
Coconut - 1/2 cup
Cumin Seed - 1 tsp.
Red Chilli Whole - 4
Asafoetida - a pinch
Sugar - 1 tsp.
Salt to taste
Bay Leaves - 2
Baking Soda - a pinch

Soak the dal in water with a little baking soda for about 1 hour. Boil dal with bay leaves and salt till cooked. Make sure it is not fully mashed. Cut coconut into small dices and fry in ghee till golden brown. Prepare a chaunce by heating ghee in a frying pan and adding cumin seeds, red chilli and asafoetida. Add this to the dal. Add the coconut and sugar and cook for another 2 minutes.

Godi Dal

1 cup toor dal, cooked and mashed rough to form a paste
Coconut milk
1 tbsp. jaggery
2 tbsp. Tamarind paste
1 teaspoon Garam masala
2 teaspoons cumin
Sprig curry leaves
½ teaspoon asafotedia Ghee

Heat the dal in a pan, add the coconut milk and bring to a boil. Add the jaggery and tamarind water, and garam masala and salt. On a separate pan, heat the ghee, and add cumin seeds, curry leaves and asafotedia till cumin sputters. Pour this mixture in the boiling dal and cover. Garnish of chopped coriander

Gujarati Dhal

1/2 cup split red gram
1/2 cup raw groundnuts (peanuts)
3 tomatoes chopped
1 lemon
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp ghee
1 tbsp coriander leaves finely chopped
5 green chillies finely chopped
1/2" piece ginger finely chopped
1 piece cinnamon
1tbsp sugar
salt to taste

Pressure cook dhal with enough water, adding turmeric powder. Heat ghee, add cumin seeds, cinnamon and cloves. Stir in chopped tomatoes and fry till it turns pulpy. Add dhal, chilli powder, salt, sugar and raw peanuts. Boil for a minute or two and add chillies. Cook for a few minutes more. Squeeze a lemon and garnish with chopped coriander leaves.

Hyderbadi Coconut Moong Dal

1/2 cup Moong dal 1/2 cup
1 cup Grated Fresh Coconut
2 Red chilis (halved, de-seeded)
A pinch Turmeric powder 1/2 tsp
Curry leaves
Mustard seeds
1 tsp urad dal
A pinch of asofoetida

Roast the Moong dal without any oil till it is pink in colour. Then cook the dal till it becomes soft. Meanwhile grind the coconut, red chilly powder turmeric powder together. Add ground mixture to cooked dal. Add salt, mix well and set aside Heat oil in a pan then add mustard seeds. Once it starts spluttering add the 2 red chillies, curry leaves and asofoetida to it and then the dal mixture. Let the dal become a little hot but do not boil it.

Kabuli Chana Dal

2 cups chana dal
1/2 tsp. cumin seeds
1 Tbs. minced fresh ginger
1/2 tsp. ground turmeric
1-1/2 tsp asofietida
1 Tbs. ground coriander
1/2-1 tsp. cayenne
3 cups tomato sauce or crushed tomatoes
1/2 tsp. salt, or to taste
2 Tbs. fresh lime juice

Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside. Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds). Add ginger. Stir until lightly crisped. Add turmeric, coriander, and red pepper. Cook, stirring, for about 20 second, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped and puréed chana dal. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste. Remove from heat. Add lime juice and stir.

Kalai Dal

Kalai (Urad) Dal 1 cup
Ginger Paste 1 tbsp
Mouri, whole (fennel) 1 tbsp
Bay leaves 3
Asofoetida 1 tsp

Pressure cook the dal with the ginger paste, some whole mouri a pinch of asofoetida and salt, for 6-7 minutes, then remove from heat. In a little ghee, fry the bay leaves, some crushed mouri and a pinch of asofoetida , let it sputter-add the cooked dal and allow it to boil. Add water if needed to get the required consistency, then add salt and sugar to taste.

Kandi Kattu

1 cup tur dal
5 red chillies
1 tsp cumin
2 tbs urad dal
sprig curry leaves
½ tsp asofoetida

Firstly roast the tur dal untill it becomes golden brown. Grind this dal with the red chillies and cumin, add water and grind it to a smooth paste. In a pan add ghee and add the seasoning and this paste and keep stirring it until it comes to a boil and thickens.

Khatti Mithi Chana Dal

2/3 pound chana dal
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp kalongi seeds
1/4 tsp anise seeds
5 whole red chillies
2 bay leaves
1 tsp turmeric powder
1 tsp sugar
1/2 cup fresh coconut, sliced into ½ inch pieces
2 tbsps raisins
Salt to taste

Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar. Keep aside. Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, kalongi seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into the fried masala. Add enough water to cook and make into a thick gravy.

Konkani Breakfast Lentils (Moong Dal Usli)

2 tablespoons coconut oil (or other oil)
1 teaspoon mustard seeds
1 dry red chilli, broken into bits
1 teaspoon ginger, minced
2 green chilli slit
½ teaspoon asafoetida
1 sprig curry leaves
2 cups split husked green gram (dhuli moong dal), washed well
2 cups hot water or as required
½ teaspoons sugar
salt to taste
½ tablespoon grated coconut

Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter fully. Add the ginger, green chilli and stir fry on medium low for about 2 minutes. Drop in the asafoetida and curry leaves. Fry briefly. Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram. Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook. Stir in the grated coconut and remove from the flame. Keep covered for 5 minutes for the flavors to blend well.

Kootu Dal

Urad Daal 2 tsp.
Black pepper 1/3 tsp.
Red Chillies 2
Cumin Seeds 1 tsp.
Coconut (grated) 3 tbsp.
Yellow Split Peas 1/2 cup
Chili powder 1/4 tsp.
Turmeric pinch
Spinach 10 oz.
Or vegetables etc. 4 - 5 cups

Masala Preparation: Roast the Urad Daal with Black Pepper and Red Chillies until the Daal is golden yellow. Add Cumin seeds to the mixture after removing from stove. Add the coconut when the mixture is cold. Grind with water.

Dal Preparation: Boil Yellow Split Peas. Set aside. Boil vegetables (spinach or combo of cabbage, squash, beans, etc.) with salt, chili powder and turmeric until just cooked. Add masala and daal.

Lentils with Fried Spices

2/3 cup red split dhal
1/3 cup bengal gram or split yellow peas
4 green chillies
1 tsp ground turmeric
3 tomatoes chopped fine
4 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-1/2 teaspoon asofoetida
6 curry leaves
2 dried red chillies
salt to taste
1 tbsp fresh cilantro for garnish

Place the lentils, split peas, green chillies, turmeric and water in a pan and bring to a boil. Simmer covered till cooked and dry. Mash the dhal. When nearly smooth add salt to taste and the tomatoes and mix well. If necessary, thin with hot water. Heat the ghee in a pan and add the rest of the ingredients, fry briefly and pour this over the lentils. Garnish with fresh cilantro.