Dal (Lentils cooked in Indian spices)

Sometimes a simple dal cooked the right way can make your day.

You need
Toor dal - 1 cup (cooked)
Tomato - 1/4 cup (diced)
Cumin seeds - 1 teaspoon
Garlic cloves - 2 (crushed)
Green chilly - 1 (slit)
Turmeric powder - 1 teaspoon
Asafoetida - a pinch
Salt
Sugar - 1/2 teaspoon
Coriander leaves
Curry leaves
Ghee - 1 tablespoon

Method

• In a saucepan start by adding ghee followed by cumin seeds, garlic cloves, green chilly, turmeric powder, Asafoetida, curry leaves and toor dal.
• Add required water to bring it to right consistency.
• Add salt, sugar and allow to boil for about 5 minutes.
• Add tomatoes and cook for another 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm with rice/roti.

Dal makhani

You need
Whole black urad dal - 2 cups
Cinnamon stick - 1
Bay leaf - 1
Star anise - 2
Green chillies - 2 (slit)
Turmeric powder - 1/2 teaspoon
Salt
Butter - 1 tablespoon
Oil
Cumin seeds - 1 teaspoon
Ginger - 1 small piece
Garlic cloves - 2 (finely chopped)
Coriander leaves 

Method

• Soak the whole urad dal overnight and pressure cook the following day until done well.
• Mash a portion of the dal and leave the rest.
• In a medium saucepan start by adding oil followed by cumin seeds, cinnamon sticks, bay leaf, star anise, green chillies, ginger, garlic and turmeric powder.
• Add the dal and required water to bring it to the right consistency.
• Add salt and allow to come to a boil. Cook for about 10 minutes on medium heat. 
• Use a splatter screen if required.
• Add butter and coriander leaves, mix well and turn off heat.
• Serve warm with roti.

Kadamba sambar (Vegetable medley sambar)

A fantastic way of making sambar without sambar powder. It can take as many as 4-5 different vegetables and the choice is yours.

You need
Vegetables (choice of any 3-4 veg) - white pumpkin, carrots, chow chow, okra, eggplant, drumsticks, pearl onions.
Coriander seeds - 1 tablespoons
Channa dal - 2 tablespoons
Urad dal - 1 tablespoon
Red chillies - 2-3
Coconut - 2 tablespoons (grated)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaves
Asafoetida - 2 pinches
Sambar powder - 1 tablespoon
Salt
Cilantro
Oil
Tamarind paste - 1 teapoon
Toor dal (boiled) - 1 cup

Method

• In a pan add some oil and roast the coriander seeds, channa dal, urad dal and red chillies.
• Grind the above roasted ingredients along with coconut and set aside.
• In a medium saucepan start by adding oil followed by mustard seeds, fenugreek seeds, curry leaves, vegetables, asafoetida and saute for few minutes.
• Add the tamarind paste, water and allow the vegetables to cook until they are almost done.
• Add the spice paste made earlier to the vegetables, salt and mix well.
• Allow to boil for about 4-5 minutes, stirring in between.
• Add the boiled toor dal and cook for another 4-5 minutes.
• Turn off the heat and add cilantro
• Serve warm over rice.