• 1 each – carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms.- french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

Method:-

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix well.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida and add to the mashed vegetable.
9. Serve hot with fried rice,fried potatoes,paratha along with sindhi papad.

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Ingredients :- (Serve for Two)

• Moong dhal – 1/2 cup.
• Rice – 1/2 cup.
• Milk
• Coconut
• cashew
• jaggery
• raisins (khish-mish – dry grapes)
• cardamom
• ghee

1. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).
2. Then soak rice and dhal separately for 10 minutes.
3. Thoroughly wash and keep it in cooker with the right water (lesser is o.k)and cook it separately (in two different containers).
4. Meanwhile cut coconut in very small pieces and fry in ghee.
5. Fry cashew and raisins also separately.
6. Break the jagerry and put in water (very little) and make a syrup.
7. This is done because sometimes jagerry has mud and stones.
8. After we make the syrup strain it through tea strainer.
9. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
10. Add jaggery syrup and again cook till even it gets absorbed.
11. Add three big table spoons of ghee, powdered cardamon and cook again for a while.
12. Add fried coconut, cashews and raisins.
13. Serve hot in two cups with a spoon of ghee.

http://www.flickr.com/photos/easy-indian-recipes/

• Whole green grams (moong) 1/2 cup
• Salt to taste
• Skimmed milk yogurt (Curd) 1 1/2 cups
• Gram flour (besan) 2 tablespoons
• Turmeric powder 1/4 teaspoon
• Ginger paste 1 teaspoon
• Green chilli paste 1 teaspoon
• Sugar 1 teaspoon
• Oil 1 tablespoon
• Asafoetida a pinch
• Mustard seeds 1/2 teaspoon
• Cumin seeds 1/2 teaspoon
• Cloves 3-4
• Cinnamon 1- inch stick
• Fenugreek seeds (methi dana) 1/4 teaspoon
• Curry leaves 8-10

Dal Kadhi

Method:-

1. Soak the grams in two cups of water for about an hour.
2. Drain, add two cups of water and salt and boil till the grams become soft.
3. Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
4. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and saute.
5. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency.
6. Add the grams and cook for three to four minutes on medium heat. Serve hot.

• Masoor Dal-1 Cup
• Small Onion- 1 finely chopped
• Ginger – 1/2 tsp
• Green chilli – 4 chopped
• Turmeric Powder- 1/4 tsp
• Garlic Cloves- 6 finely chopped
• Cumin Seed – 1 tsp
• Kasturi methi-1 tsp
• Coriander leaves- finely chopped
• Vegetable oil-2 tbsp
• Salt to taste
• Water

Masoor Dal

Method:-

1. Heat vegetable oil in a pressure cooker. Add cumin seeds. When it starts spluttering add chopped chillies, garlic and ginger.
2. When it is slightly brown add onions, turmeric powder and salt keep on stirring until onions become golden brown.
3. Add chopped tomatoes and stir for 2 to 3 minutes again.
4. Wash the dal properly and transfer it into a pressure cooker. Add water as required and cook till 5 to 6 whistles of the pressure cooker.
5. Open the lid of the pressure cooker once it cools down and add Coriander leaves and kasturi methi to it.
6. Masur ki Dal goes well with plain rice.