Hearty Spices

Pappu - Take a cup of Toor Dal, a cup of Mango, cubed into pieces after peeling, 3 slit Green Chillies, 2 1/2 cup of Water in a pressure cooker and cook for 3 whistles. Remove from heat and set aside for 10 minutes. In a tempering pan, add 2 tsp of Ghee, a tsp of Mustard Seeds, a tsp of Cumin Seeds, 2 crushed Garlic Cloves, 2 broken Red Chillies, a sprig of Curry Leaves and let them splutter for 4 minutes. Add this to the "Pappu" mixture along with a tsp of Salt (or as needed).  Serve hot with white rice and ghee. 

Pressure cook ¾ cup of Toor Dal with 2½ cups of Water, 2 cups of chopped Bottlegourd, ½ medium sliced Onion, 3-4 slit Green Chillies, a pinch of Turmeric and marble sized Tamarind. Remove from heat after 3 whistles and let it cool. Open the lid, add Salt to taste and mash the dal. Heat a tbsp of Oil in a pan, splutter few Curry Leaves, 3 crushed Garlic cloves, ¼ tsp of Mustard and Cumin Seeds .When they start to pop, add a pinch of Asafotedia and remove from heat. Add the popu to the Dal and mix well. Serve with roti or rice.

Wash ¾ cups of Masoor dal, ¼ cups of Moong dal and pressure cook with 2 cups of Water along with a tsp of Ginger, a tsp of chopped Garlic, a pinch of Turmeric Powder, Salt to taste and 3-4 slit Green Chillies . Heat  a tbsp of Ghee in a pan; splutter ½ tsp of Cumin Seeds, few Curry Leaves and 1-2 Dry Red Chilli. Add a sliced medium Onion and saute till golden brown. Then, add a medium finely chopped Tomato and saute for 2 minutes. Add the pressure cooked dals and simmer on medium heat for 5 minutes. Garnish with  Coriander Leaves and serve hot rotis/parathas or steamed rice.

Wash the 75 gms of Gongura Leaves and finely chop them. Cook the gongura leaves with a cup of Water and ¼ cup of Toor Dal with a cup of Water in separate bowls for 3 whistles. Keep aside. Heat a tbsp of Oil in a pan; saute a big pinch of Fenugreek Seeds, 2 tsp of Channa Dal, 1 ½ tsp of Urad Dal till golden brown. Splutter a tsp of Mustard Seeds, few Curry Leaves  and add the cooked leaves, dal and mix well. Add a pinch of Turmeric Powder, a tsp of Red Chilli Powder, Salt to taste and water as needed. Mix well and cook till the desired consistency is reached. Remove from heat, stir well and serve hot with steamed rice.

Dry roast a small cup of Moong Dal in a sautepan for 3 minutes. Wash the dal and pressure cook with 2 cups of Water, a pinch of Turmeric Powder, 1½ tsp of Ginger Green Chilli paste and a chopped Onion , till soft. Once the pressure is off, remove lid and mash the dal lightly, add a pureed Tomato  and cook for 5 minutes. Add ¼ tsp of Cumin Powder, ½ tsp of Red Chilli Powder, a Pinch of Garam Masala, 1½ tbsp of Fresh Cream , mix and cook for another 3 minutes. Remove from heat. Heat a tsp of Ghee in a sautepan, saute few Mint Leaves till crisp. Add and saute a finely sliced Onion till transparent. Add them to the dal, mix and serve hot with rice or rotis. 

In a pressure cooker, add 2 cups of water, 1 cup of Moong Dal (Pesarapappu)  and pressure-cook upto 2 whistles. Heat 1 tbsp of Ghee / clarified Butter  in a pan, saute ½ tsp of Cumin Seeds and a pinch of Asafetida  for few seconds. Add and saute  a sliced Onion, 1 tsp of chopped Ginger and 4 slit Green Chilies  for 3-4 minutes. Add ½ tsp of Red Chilli Powder , a pinch of Turmeric Powder, 1 tsp of Coriander Powder, a pinch of Cumin Powder and combine. Add 2 cups of tightly packed chopped Spinach  and saute for 5 minutes. Add a chopped Tomato and saute for another 3 minutes. Add the pressure-cooked dal along with Salt to taste and some water (if needed);  combine. Add ½ cup of Coconut Milk ,  a pinch of Garam Masala and cook without cover for 15 minutes or till the desired consistency is got. Serve hot with rotis or white rice.

Dal - In a saucepan, add washed 1 cup of Moong Dal, ½ tsp of Turmeric Powder, a drop of Oil, 2 cups of Water and cook till the lentils are cooked without loosing their shape, about 10-15 minutes. Curry - Heat ½ tbsp of Oil in a pan, add 1 tsp of Cumin Seeds, ½ tsp of Mustard Seeds, few Fenugreek Seeds (Optional), ¼ tsp of Asafoetida, halved 1-2 Dry Red Chillies, Few Curry Leaves and saute till the spices are golden brown. Add finely chopped 2-3 large Garlic Cloves, slit 2-3 Green Chilies and saute for few seconds. Add thinly sliced 4-6 Spring Onion Whites, finely chopped an inch of Ginger and sauté till onions are translucent, about 1-2 minutes. Add ½ - 1 tsp of Garam Masala, finely chopped 2 medium Tomatoes and cook on medium heat for 2 minutes till tomatoes are mushy. Add the cooked moong dal, 1 tsp of Jaggery, Salt to taste, 1- 1½ cups of Water and simmer the dal for 10-15 minutes. Sprinkle juice of ½ medium Lime, Spring Onion Greens and let it cook for another 2-3 min...

Dal (Lentils) - Pressure-cook 1 cup Masoor Dal with ½ tsp of Turmeric Powder and a cup of Water for upto 2 whistles. Mash the dal and keep aside. Popu (Seasoning) - Heat 1 tbsp Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, 2 Red Chillies and ¼ tsp of Asafoetida . Once the mustard splutters, add Few finely chopped Curry Leaves and toss. Veggies - Add 1 tsp of finely chopped Green Chillies, 2 tsp of finely chopped Ginger and 2 tsp finely chopped Garlic . Combine well and add ½ cup of finely chopped Onions and saute till onions are soft. Add ½ tsp of Chilli Powder, ½ tsp of Coriander Powder and Salt to taste . Immediately add 1 cup of chopped Tomatoes and saute till tomatoes are mashed. Add a cup of water and allow to boil and simmer for 5 minutes. Finally add the cooked dal and ½ tsp of Kasuri Methi and mix well. Remove from heat when desired consistency is reached. Serve hot with rotis / rice.