Sambhar

Quantity and Ingredient

• 1 cup Toor Dal
• 1 teaspoon Tamarind
• 3 teaspoons Salt
• a pinch Turmeric
• 2 teaspoons Channa Dal
• 3 teaspoons Dhania seeds
• 1 pinch Hing
• 3 Red chilies
• 1/4 cup Grated coconut
• 1 teaspoon Mustard
• 10 Coriander leaves
• 1 Green peppers cut into pieces
• 1 Onion chopped
• 1 Tomato cut into pieces

Method

1. Boil the toor dal with 3 cups of water.
2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut.
3. Grind the above mixture with water.
4. Fry the green pepper in oil for a few minutes.
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
6. Cook for about 5 minutes.
7. Add boiled dal and bring it to a boil
8. In the meantime fry the mustard seeds and onion.
9. Add the above ingredients & coriander leaves to the mixture.

Masur Dal

For Serves 4 Persons.

Quantity and Ingredient

• 1 c Dal (Moong - yellow, or masur - pink)
• 3 and 1/2 c Water
• to taste Salt
• to taste Pepper
• 1/4 teaspoon Turmeric
• 2 cloves Garlic
• 1" piece Ginger
• 1 small Onion
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• 1 t Cumin seed

Method

1. Wash the dal and drain it.
2. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
3. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).

Mah Ki Dal: Whole Black Beans

Quantity and Ingredient

• 1 c Urad or Mah dal
• 1" piece Ginger
• 12 Cloves Garlic
• Water
• To taste Salt
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• To taste Green chili (optional)
• To taste Garam Masala
• Frac14 t Turmeric

Method

1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour.
3. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved.
4. Heat the Ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown.
5. Add cumin or coriander (optional). Pour over dal just before serving.

Curried Garbanzo Beans

Quantity and Ingredient

• 8 oz. Garbanzo beans
• To taste Green chili (optional)
• 12 cloves Garlic
• 2" piece Ginger
• To taste Pepper
• 1 large Cardamom
• 6 Cloves
• 1" Cinnamon stick
• To taste Salt
• Paprika
• 4 oz. Oil
• Mango powder
• 3 Onions
• Dried pomegranate seeds
• 4 Tomatoes

Method

1. Clean, wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
3. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
5. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
6. Before serving, pour 1 oz. (2 T) sizzling Ghee over the beans.